I've been doing a single malt oat whiskey for a while now and started doing a oat sugar head concurrently but then thought why am I wasting grain. I now reuse the grain from my sacrification mash to do a reiterated grain sugarhead in the same genre as the UJSM. Heres a basic outline of the process I'm using currently
I boil the spent grain from my last sugar head and sparge and add to the fermenter. I then dissolve my sugar (same ratio as UJSM) in water or backset and put that in my fermenter with say 50% or so of the stillage (warm) from the last sugarhead wash to this I add the spent grain from my mash (I freeze this stuff until needed) and add some hot water. Then when the temperature is between 32 and 27 I pitch with the last sugarhead lees, it seems to be coming along just great with much for flavour than just my normal sugarhead oat whiskey
Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety.Benjamin Franklin
Maybe I need another cup of coffee, but that sounded complicated ...
Here's what I do when I make a 5-gal AG beer,
after I'm done sparging for the beer, I mix 6 gallons of water with the spent grain and stir ....then add 7 pounds of sugar .....stir again. ....dump everything into a fermenter, and once cooled to 90 or less, pitch yeast. Viola! Piggyback!
I always toss the grain after that.
NChooch
Practice safe distillin and keep your hobby under your hat.
Ok yeah I don't sparge my oat mash as its like porridge so I ferment on the grain. Once that ferment is finished I press that grain and that's what I put in my sugarhead ferment. The grain I boil and sparge is the grain for the previous sugarhead. That is grain that has been used in the mash and then the sugarhead already, I use the water and toss the grain for this (sounds more confounded than it is)
Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety.Benjamin Franklin
thecroweater wrote:I've been doing a single malt oat whiskey for a while now and started doing a oat sugar head concurrently but then thought why am I wasting grain. I now reuse the grain from my sacrification mash to do a reiterated grain sugarhead in the same genre as the UJSM. Heres a basic outline of the process I'm using currently
I boil the spent grain from my last sugar head and sparge and add to the fermenter. I then dissolve my sugar (same ratio as UJSM) in water or backset and put that in my fermenter with say 50% or so of the stillage (warm) from the last sugarhead wash to this I add the spent grain from my mash (I freeze this stuff until needed) and add some hot water. Then when the temperature is between 32 and 27 I pitch with the last sugarhead lees, it seems to be coming along just great with much for flavour than just my normal sugarhead oat whiskey
Ive done some oat whiskey and love it. My friends, well only a couple like it. None of them have had anything like it and they are not willing to stray from the normal. Oat whiskey is a little like gueniss. Different at first but grows on ya thick!
"You only have power over people so long as you don't take everything from them. Once you've robbed them of everything, they're no longer in your power. They're free again."
