All Bran Recipe

[goodguy66]

Thanks very much Rad for this great All Bran Recipe. This rookie followed your recipe and added 10 drops, 10-10-10 fertizier. The 16 Litre sugar wash finished in 6 days. SG was 1.095 at the start and finished at .995. The wash temperature stayed at 25 C. It is clearing as I write posting. What a huge difference from my first wash, which took 14 days to finish. I have a Megahome water distiller for my pot still. I'm very happy with my first run thru this pot still. The taste and smell of the alcohol the (Hearts) was just great. Exactly what I wanted.
I will be using this recipe from now on. This recipe is a Real Winner.

[Powerfull]

I posted this under my original thread but i thought it would probably be easier to follow here ..



Out of a 2 or 3 gallon run how many mls/quarts do you yeild? i noticed if i run it at a temperature of around 77-80C i have a very very slow process going on once i hit 82C it picks up a bit but still very very slow, when i run at around 87-90 i have a very nice consistant drip. I collect in 250 ml jars to comprae taste and flaover and im starting to notice differences.. MY question is can i run the still at that temperature(87-90c) and get good results? it seems like the only reasonable temperature to do my run within 4-6 hours, anything lower would take days at the drip rate.. Also everything i was collecting at the higher temp was a very nice clear, non slick liquid, had a very nice smell and a very wheaty carryover taste.... Also what proof or ABV should i be getting from just one spirit run? using just plain old fleishmans yeast, following the recipe to the T? should it be around around 70 proof or upwards of 120? I do have the proper instruments to measure but i dont have a jar thats big enough or long enough to measure it since id ont have a ton of output from my 2 gallon run becaus ei had to cut it short...

Thanks guys,!!!

[in2liberty]

Hi Rad, back again. Christmas Time tradition now.

I'm running 10 gallons of wash through a 3 gallon pot still w/ reflex.

I'm basically running what I think are hearts to about 125 to get a grain flavor, and then turning up heat and doing wht I think is strip run - to redo at the end for neutral.

1. Is this basically right?

2. How far into the strip run do I go, before it affects getting best proof at end? Meaning can I collect down to 80? 70? Or should i stop striping run earlier? lower?

If I'm trying to get a better faux whiskey on the hearts, any suggestion on what I add? i don't want it to turn grey from charred oak, will that happen?

Thanks for all you do here.

[Powerfull]

I posted this under my original thread but i thought it would probably be easier to follow here ..



Out of a 2 or 3 gallon run how many mls/quarts do you yeild? i noticed if i run it at a temperature of around 77-80C i have a very very slow process going on once i hit 82C it picks up a bit but still very very slow, when i run at around 87-90 i have a very nice consistant drip. I collect in 250 ml jars to comprae taste and flaover and im starting to notice differences.. MY question is can i run the still at that temperature(87-90c) and get good results? it seems like the only reasonable temperature to do my run within 4-6 hours, anything lower would take days at the drip rate.. Also everything i was collecting at the higher temp was a very nice clear, non slick liquid, had a very nice smell and a very wheaty carryover taste.... Also what proof or ABV should i be getting from just one spirit run? using just plain old fleishmans yeast, following the recipe to the T? should it be around around 70 proof or upwards of 120? I do have the proper instruments to measure but i dont have a jar thats big enough or long enough to measure it since id ont have a ton of output from my 2 gallon run becaus ei had to cut it short...

Thanks guys,!!!

Neverrmind, answered my own question thanks to the novice section and prairepiss' and rad's posts...

Thanks,

[Prairiepiss]

Glad I could help. I guess.
Sory ment to answer this the other day got sidetracted and forgot. Glad you found your answer.

[wombatvvv]

I just made my first ever wash, and it's this one. Looked the most interesting out of the beginner recipes.

I have 27L in tank that holds about 33L. I hope it won't blow up or anything. Just letting it cool down now, I'll add the yeast tonight.

This is a real newb question, but do I need to scale the amount of yeast I put in with the rest of it? If I've done my maths right, according to the recipe I need about 110g of yeast for my ~30L (assuming 1 tbsp = 1 7g satchet), but doesn't yeast multiply at an exponential rate anyway? So in the end it would barely make a difference if I put 110g or 20g?

[corndrinker]

This is a pretty dumb question. Do I need an air lock on this thing? I bought a bucket to ferment this wash in and it's cooling to 95° F loosely covered. After pitching the yeast can I leave it like that or should I poke a hole for a stopper and an air lock?

Edit:

Never mind. I didn't have a stopper to put in the top of the bucket. I could just drill a hole to fit the air lock in. I can always seal it with additional duct tape if necessary.

[Durace11]

I just made my first ever wash, and it's this one. Looked the most interesting out of the beginner recipes.

I have 27L in tank that holds about 33L. I hope it won't blow up or anything. Just letting it cool down now, I'll add the yeast tonight.

This is a real newb question, but do I need to scale the amount of yeast I put in with the rest of it? If I've done my maths right, according to the recipe I need about 110g of yeast for my ~30L (assuming 1 tbsp = 1 7g satchet), but doesn't yeast multiply at an exponential rate anyway? So in the end it would barely make a difference if I put 110g or 20g?

You can go with 20g of yeast, yes it will take off faster with more but yeast pitching rates do not scale exactly.

This is a pretty dumb question. Do I need an air lock on this thing? I bought a bucket to ferment this wash in and it's cooling to 95° F loosely covered. After pitching the yeast can I leave it like that or should I poke a hole for a stopper and an air lock?

Edit:

Never mind. I didn't have a stopper to put in the top of the bucket. I could just drill a hole to fit the air lock in. I can always seal it with additional duct tape if necessary.

I have done the loose lid, just make sure if you are doing that method you don't let it sit for a long time after fermentation completes. The out gassing of CO^2 is what's keeping stuff from getting in but when that out gassing slows down then you start to risk problems.

[corndrinker]

I have done the loose lid, just make sure if you are doing that method you don't let it sit for a long time after fermentation completes. The out gassing of CO^2 is what's keeping stuff from getting in but when that out gassing slows down then you start to risk problems.

Thanks.

[wombatvvv]

I think I might have stuffed it, but I dunno how. I felt like I did everything right.

But it's stopped bubbling after only three days.

I put it in on Monday evening. It's now Thursday evening and it's stopped.

Maybe because the outside temperature has dropped to about 25degC?

I just used regular old dry bakers yeast from the supermarket.

[bellybuster]

Go by hydrometer readings, bubbles mean very little. Steady hydrometer readings 3 days straight equals done (or stuck)

[Durace11]

Bakers yeast tends to stall at lower temps, it's good above 70°F and best around 80°F.
Get that temp up and see if it starts moving again, if not it's dead or done.

[wombatvvv]

Cheers guys.

I have an alchometer. Will that do instead of a hydrometer?

The temperature is up today heading for a top of 31degC. So I'll check it when I get home.

Quick question ... is it okay to open the lid, take an alchometer sample, etc. outside? I'm not risking contamination or anything? Basic cleanliness and sanitary a given.

[Prairiepiss]

A alcoholmeter won't work. It's for distilled spirits.

[wombatvvv]

Cheers, thanks.

[rad14701]

wombatvvv, I have had All Bran washes finish in as little as 36 hours so after 3 days your wash might be done fermenting to dry... The only way to tell is by tasting and/or taking a hydrometer reading... As stated, bakers yeast works best in the 75F/24C - 85F/30C range...

[highpower]

Hi Rad. I want to put an all bran in the carbouy. The grocery just happend to be running a sale on sugar and cerial this week.
I don't really feel like browsing 99 pages to find the current best/favorite version. Is it still the original?
Would you re-post if its changed?
My last all bran was just a slight variation. I used some boiled yeast, lemon while inverting, and a pinch of Epsom. The temp was just around 70° for the 3 + week ferment. I'm blaming the bread yeast. However, the end result was good.

Thanks for a great recipe!

[Stilly]

Hi Rad. I want to put an all bran in the carbouy. The grocery just happend to be running a sale on sugar and cerial this week.
I don't really feel like browsing 99 pages to find the current best/favorite version. Is it still the original?
Would you re-post if its changed?
My last all bran was just a slight variation. I used some boiled yeast, lemon while inverting, and a pinch of Epsom. The temp was just around 70° for the 3 + week ferment. I'm blaming the bread yeast. However, the end result was good.

Thanks for a great recipe!

highpower,

Page 6 has a very good version of the original. Its the one I have used numerous times with success.

cheers
stilly

[highpower]

Thanks a bunch. It's gonna be a go on that ricipe.
Two bags (8lb) store brand sugar,
And kolloggs all-bran.

[No_ Shame]

Rad,

I wish to thank you and others who haves help develop this recipe.
I am a complely new to fermenting and disilling. Given this fact I have what I feel to be
Great success. Given my steep learning curve both fronts the end product from this recipe has produced a product that I would compare to any mod grade store bought spirti.

In fact the results of this recipe has turned out to be my favorite adult beverage!
So I want to thank you an all those who have helped develop the all Bran mash as I doubt I would be as enthuseastic about my new found hobby if it weren't for your all's efforts and contributions.

Thanks from A new member!

[Double K]

Just curious if you guys think this will work. Something I whipped up last night. I've tried cornmeal and sweetfeed both now....cornmeal didn't even come close to the product the sweetfeed has delivered. I took this recipe and tweaked it a bit. Just curious if you veterans think it would be successful. I have a 4 gallon pot still so I don't like having more than 3 gallons of wash to cook. What I was looking for was a recipe that would ferment quick with no boiled yeast or having to boil the cereal. So I used the following from what I had left from my other mashes I mixed up.

-3 gallons of water
-5 cups of bran flakes(which is a lot less grain than I've ever used but guise recipe only calls for 1 cup per gallon)
-5lbs of sugar
-3 packs of active dry yeast
-1 tablespoon of Epsom salt

Just curious if you think it will be a good batch. I understand it may take a few extra days to ferment since I'm not using the boiled yeast or 20-20-20. The 5 cups of bran flakes didn't look like much at all in the bucket.

[stirling84]

I was wondering if any other fertilisers would be fine instead of 20 20 20? I'm having a hard time sourcing this and my local store has a few different types fish blood and bone was all i remembered but there was many more.

[Prairiepiss]

It should work fine. The added bran flakes will add more nutrients also.

As far as you liking it? If you like sweetfeed more then a corn sugarhead. Then this will be a little lighter then what you like. The sweetfeed gets more rum flavors from the molasses in it. The all bran ran in a pot still is a lighter faux wheat whiskey.

The fertilizer really isn't necessary. I have never used it. I use less bran flakes a little yeast nutrient. And my all brans were usually done fermenting in 3 days. 4 days max.

[rad14701]

-3 gallons of water
-5 cups of bran flakes(which is a lot less grain than I've ever used but guise recipe only calls for 1 cup per gallon)
-5lbs of sugar
-3 packs of active dry yeast
-1 tablespoon of Epsom salt

That's more epsom salt than you should need and it may have an adverse effect on your yeast colony... I use a maximum of 1/4 teaspoon per gallon for any wash...

As for the All Bran, it is for flavor and nutrients only, as previously mentioned, so don't go by volumes in comparison with grain based washes and mashes...

[rad14701]

Hi Rad. I want to put an all bran in the carbouy. The grocery just happend to be running a sale on sugar and cerial this week.
I don't really feel like browsing 99 pages to find the current best/favorite version. Is it still the original?
Would you re-post if its changed?
My last all bran was just a slight variation. I used some boiled yeast, lemon while inverting, and a pinch of Epsom. The temp was just around 70° for the 3 + week ferment. I'm blaming the bread yeast. However, the end result was good.

Thanks for a great recipe!

I may have had but one All Bran wash take 3 weeks but only because I was trying to tweak the recipe and was using some expired yeast that was only marginally viable... I can get ferments as short as 36 hours but most take 3 - 7 days at 14% potential ABV... I have a 4 gallon experimental wash that is clearing now that I started 10 days ago and have in a cooler area than I normally ferment in...

[rad14701]

I was wondering if any other fertilisers would be fine instead of 20 20 20? I'm having a hard time sourcing this and my local store has a few different types fish blood and bone was all i remembered but there was many more.

Any fertilizer that you are considering using should have its MSDS checked to make sure it is suitable... You want either no or very little urea listed as an ingredient... And as far as NPK numbers, you are looking primarily at Nitrogen as the biggest number of the three as that is what helps increase the yeast colony density for reduced lag times and faster ferments...

[redfrog]

Hi guys,
stripped 2 batches of all bran so far, first was buds and seconth was flakes (actually didnt kno they made em in flakes! feels much less like livestock eating a bowl of this in the morning thats for sure).

Just by the smell of it, i think the flakes produce much less heads - the foreshots and early heads of the buds wash smelled incredibly strong chemical, almost like the cheery flavored ora-gel (or novocaine) used by dentists, very weird. The smell and feel of the stuff from the flakes AB were much closer with what I was used to running Gerber recipe. All batches fermented in the same conditions, 5 gal finishing at around 11% in 10 days. Basic recipe: cereal/sugar/water/baker's yeast.

So buds are alright but will yield less since more has to be discarded. Trying multiple gens on these so we'll see how things go for each one.

Thanks again for these recipes Rad

redfrog

[zouthernborne]

I've done this recipe dozens of times now. It's in my top three favorites, I can tell you that. Anyone done any long-term aging with this? And by that I mean a year or more. I went back and scanned the pages, and if it's there and I missed it I apologize, but I couldn't find anything on the taste after long-term aging. I have some oak heartwood just aching to get submerged and I have about three gallons of All Bran white dog looking at me from the garage.

[blackedout]

would this recipe work with red star champagne yeast? i have quite a few packets. and if so, how many grams for 5 gallons? thanks in advance? and if it doesnt work, no biggie, i was just wondering.

[mystakilla]

I would say approx 140 gram for 5 gal.