sweetfeed whisky

[Odin]

Probably ran too much into tails. Lower abv, lots of oils, not soluble in the liquids anymore. I would say: re-run and take a narower cut.

If it was your spirit run.

If your strip run is cloudy: no problem. Just make a few more and do a strip run (second distillation) on all of them.

Odin.

[midnightmaraude]

From reading the parent page true whiskey is bottled at no less than 40% alc. I stop mine at 95. Collect a couple ounces of early tails to dump in. Rerun what's left in next batch

[johnodon]

I was going to ask this in a more appropriate thread but since I see it referenced here so much I figured I would try here...

Why is it that later generations produce a better product? Is it simply because as generations progress there is less (for lack of a better term) "flavor" in the grains which can be extracted and this produces a smoother product? Just a total guess by me but would love to hear the real reason.

John

Just the opposite, Flavors get more concentrated because the grain softens and gives up more of its goodies, plus the use of backset helps enhance the flavors of the grain.

Thank you for clarifying Fast!

John

[johnodon]

How much product are you guys getting out of your ferment? So, lets say a 6 gallon ferment with 4" of feed, how much liquid is being absorbed by the grain, evaporated, etc. Can I expect 4 gal, 4.5 gal, 5 gal of product from 6 total gallons?

The reason I ask is that I know at some point I will movie away from my current setup (8 gallon pot) to a sanke keg and would like to plan accordingly for the correct size fermenter. I figure 10 gallons after the ferment would be a good target. Can I get away for a 12 gallon fermenter? Do I need 15 gallon?

TIA!

John

[FloridaShine]

Thanks Y'all for the great recipes! Still working in finishing my still, Now building the Boka design 2 " reflux column,
and looking for a ss needle jet valve, Also was thinking of adding a Leibig condensor in the 1/4 output tube,?

Later
From Gulf Coast Florida

[klemsontigers7]

Wow... 101 pages... I've probably read through 25 or so.

Let me see if I've got this right. I have some sweetfeed going now, after draining off my liquid for distilling I should replace 25% of the grain with new grain, then add sugar and water. Will my yeast take off again or will I have to pitch more yeast?

When referring to the tails of the run, what portion is this? I know it's the end, but usually when we get to the 25-35% stuff it doesn't taste as good... what alcohol % range would be considered the tails?

Then, before distilling my 2nd batch, I throw the tails from my first batch into the still with the mash?

Thanks for any help, I'm sure this is everything that has been covered before.

[Durace11]

after draining off my liquid for distilling I should replace 25% of the grain with new grain, then add sugar and water. Will my yeast take off again or will I have to pitch more yeast?

Drain off the liquid into the still, as your still is warming up, scoop out some grain and replace it with new grain. Be mindful, the grain will swell so if you scoop out 4 cups wet and replace with 4 cups dry you are putting back about double. Add back plain water, 3/4 the amount of your total water needed(if you have a 5 gallon bucket and you take off 4 for your still you add 3 water and 1 backset). The other 1/4 amount will be the leftover from your still after you complete your run. This stuff is called backset. It will be hot when it comes out of the still so you can use that to disolve your sugar before you add it into the fermenter. Remove the amount of backset you want to use then add the sugar to it in a seperate container, not in the still boiler. Make sure it cools down below 100°F before adding it into the fermentor so it doesn't kill your yeast, 80-90°F is probably a better range.

When referring to the tails of the run, what portion is this? I know it's the end, but usually when we get to the 25-35% stuff it doesn't taste as good... what alcohol % range would be considered the tails?

Tails is hard to describe beause it's different for every wash and for every stiller. Cardboard is a common smell that comes off tails. I'd say when the smell goes south, you are in tails. I know that's not a clear answer but it's really different for each individual situation.

Then, before distilling my 2nd batch, I throw the tails from my first batch into the still with the mash?

Saving the heads and tails is called "saving the feints", these can have a lot of alcohol(mostly the heads) and a lot of flavor(mostly the tails). Some people recycle them seperately to use in an all feints run or add them to the next run to increase the ABV as well as the flavor. Some people discard them altogether. If you are going to add them to the next run it would be best to add them into the boiler before or after you have transfered your wash from the fermenting bucket. Before or after, doesn't matter which, because it's all going to get run anyway. Just don't add it to the fermenter or it could kill your yeast.

[OGB1952]

Fwiw, my experiment ended badly I fear. The mash is holding at about 90F, all bubbling has ceased and the mash has begun settling to the bottom. Bright lights burn fastest I think. The yeast must have been overwhelmed. I started the mash Monday. Hard to get a SG reading as there is so much mash in the tun, but it can't be much. That Pelletized crap is not for me, swelled up like a toad and the wash is very dry. No sweetness at all to taste. Anyone want to laugh out loud, go ahead...

[WalkingWolf]

Just shopping around for an opinion here cuz I am gonna run it even though the alcohol potential looks like only about 5% right now. THOUGHTS anyone?

Best opinion on this one was your own. Don't hold your head on it. You went out and dun it -- didn't just sit around ask'n and ask'n and ask'n (you get the picture). There's something to be said for giving it a try. You learned something. You keep up this kind of enthusiasm and you'll be mak'n top-shelf 'fore the new moon. Keep your chin up.

[klemsontigers7]

Durace11 thanks for the help.

We usually save the heads and tails but haven't done anything with them. My buddy was going to rerun all of the 10-30% stuff that came out.

I guess the heads are safe to run as well?

[OGB1952]

Just shopping around for an opinion here cuz I am gonna run it even though the alcohol potential looks like only about 5% right now. THOUGHTS anyone?

Best opinion on this one was your own. Don't hold your head on it. You went out and dun it -- didn't just sit around ask'n and ask'n and ask'n (you get the picture). There's something to be said for giving it a try. You learned something. You keep up this kind of enthusiasm and you'll be mak'n top-shelf 'fore the new moon. Keep your chin up.

I'm shakin' the bush, Boss!

[Durace11]

@Klem When re-running the heads and tails most people reflux them to get a neutral out of it and throw out any further heads and tails from the re-run. As long as you are under 40% total ABV you can run any combination of heads, tails, low wines & new wash. If you are pot stilling the feints you need to run real slow and expect a smaller than usual hearts cut.

@OGB Run it and see what you get, worst case you get to practice running your still and get some crappy low wines, best case you get to practice running your still and get a small heart cut.

[johnodon]

Exactly 7 days into my ferment and the hydro is reading .9960 (SG was 1.058). What do you guys think? Cold crash now? Let it go one more day? There was still a slight hint of yeast activity but almost all of the grain as fallen from the top.

John

[Durace11]

At that gravity the "activity" you are seeing is most likely CO^2 degassing. Cold crash and run it IMO.

[johnodon]

At that gravity the "activity" you are seeing is most likely CO^2 degassing. Cold crash and run it IMO.

Cold crashing now. I plan on running tomorrow morning.

I did my first alcohol cleaning run last night with a $10 box of wine. All systems are go.

[midnightmaraude]

I'm going to be running my 2nd generation wash tonight. Will reset it again for a 3rd generation ferment. I have an additional fermenter coming in (not enough to wash to run in between ferments).

Could I take some backset, old sweetfeed from the 3rd generation run and split it between the two barrels to make two 4th generation ferments?

[smokindave]

Just checked my wash this morning......it is beer for sure. Gravity was reading just a hair over 1.000, and it fairly clear already. I put a splash in a glencairn whiskey glass, and did a nosing.....not too bad. Took a taste.....not too bad. Almost tastes like a Belgian Ale......without hops, of course.

I am guessing it is in the 7-8% range for alcohol, but have no idea as I did not do a starting gravity reading. Just a guess based on the taste and mouth feel.

I am going to pick up some cheap vodka tonight, and dilute it down to 10% to do my cleaning run. I don't want to waste this SF beer.....it just seems too good for cleaning purposes.

SmokinDave

[johnodon]

Collecting jar 8 as we speak right now.

I am guessing that I ended up with about 4 gallons in the boiler. I am collecting in 150ml increments so I can learn to make cuts. I discarded the first 4 ozs. I know that is probably overkill but I wnated to be extra safe.

I took an alcohol reading on the first jar only (after the fores) and it rang in at about 77 ABV. I'm happy with this for my first 150ml of my first run ever.

I'll update later once I finish collecting and get a reading on all jars.

John

[midnightmaraude]

Question guys. Sipping on some of my brew here. Buddy next to me says he smells fresh yeast. Is this normal? It proofs at 100

[midnightmaraude]

Now I did strain all the grain in the ferment into the still. Would that contribute to the yeast smell? I didn't spyphon off I poured and strained.

[Odin]

No problem. Certainly not when you plan to do a second distillation.

Odin.

[johnodon]

Starting my second generation today. Replaced 25% of the grains, added 8 lbs. of sugar (want just a little more alcohol out of the next batch) and bought the total volume up to 6 gallons. Let's see how long it takes to see some action.

I posted this is another thread but here are my final results from my first run.



John

[johnodon]

LOL. 45 minutes later I have 1 bubble a second.

[BareKnuckles]

Just put on 13 gallons of 3rd generation SF this morning...

[ron71157]

Question guys. Sipping on some of my brew here. Buddy next to me says he smells fresh yeast. Is this normal? It proofs at 100

My brew has a strong bread flavor and aroma using bakers yeast...switched to prestige yeast on generation III to see if it makes a difference. Certainly not a deal killer for me ..its all about what tastes good to each of us.

[johnodon]

The product from the run I just did last night (1st gen) has a VERY strong alcohol smell. Now, this is coming from a non-whiskey drinker. I happened to have a bottle of JD in the cabinet so I compared. Honestly, I had no idea that JD had such a strong smell. LOL So in the end, my SF is not far off in teh smell category. Of course, I also sniffed a 110 proof jar so I imagine it will be a little more mellow of a smell when I dillute down to 80.

But make no mistake about it...it smells like whiskey. hahah However, right now I am enjoying a little Three Olives and Grapefruit.

John

[midnightmaraude]

Now I did strain all the grain in the ferment into the still. Would that contribute to the yeast smell? I didn't spyphon off I poured and strained.

Bump.
About todistill this 2nd generation. How should I extra t the juice and is the yeast smell normal?
I used ec1118

[supham]

Quick question for everyone: Can I freeze (or at least attempt) my wash? I don't have enough free time to do multiple generations. So my choices are do a first gen every time or do multiple in a row and freeze the wash. Obviously I would have nothing to set back...

[BourbonStreet]

Question guys. Sipping on some of my brew here. Buddy next to me says he smells fresh yeast. Is this normal? It proofs at 100

I taste yeast in brand-name whiskey all the time, even expensive brands. Aging smoothes it out, but it's always going to be there. It's as big a part of taste as grains, barrels, proof, etc. Personally, I like it; I'm a sour mash lover.

[johnodon]

Amazing! After less than 36 hours most of the REALLY strong alcohol smell has dissipated. I thought I was imagining things so I had my wife smell it and she said she agreed. That is a BIG relief! I thought there was no way anyway sonmeone would be able to drink this stuff with the way it smelled.

Per advice I found in another thread, I am going to let it air out for 3 days and then put it on oak.

John