sweetfeed whisky

SlowReactor · Post by **SlowReactor** » Tue May 07, 2013 10:06 am

Reading over this morning, it looks like I used too much backset for gen2. I read to use 25% of my backset... I used more like 75%.

Suggestions?

WV Shine · Post by **WV Shine** » Tue May 07, 2013 10:43 am

You could try to split it in half, dilute, and add an appropriate amount sugar to get back to a reasonable PH level. Or you could also just start a new generation

Squattingcoyote · Post by **Squattingcoyote** » Tue May 07, 2013 12:27 pm

Howdy,
I am finishing up stripping 10 gallons of 5th gen SF and have run into something new. Running a 15.5 pot still, I tossed 150ml of foreshots then began collecting in 400ml jars. The first two were crystal clear as usual and started at 67% abv, at the third jar the distillate was coming out not cloudy, but straight up yellowish murky.

I kept collecting and the jars slowly started clearing up, I am now on #16 and its back to clear. Nothing smelled/tasted bad thruought the run and ABV decreased as normal.

The only thing I did different this time is when i racked the wash from my fermenter into the boiler, I went ahead and removed some spent grain and replaced with new, then squeezed what juice I could from the grain and added to the boiler as well as perhaps ran a little hotter/faster (being a stripping run).

Should I be concerned or just keep as low wines like normal and save for the spirit run?

WV Shine · Post by **WV Shine** » Tue May 07, 2013 12:45 pm

I'm guessing your wash "puked"... meaning some wash boiled over into your lyne arm/condenser and came out with your product. Probably not harmful, you could always re-run if ya want. Might have been caused by the extra speed and some extra proteins from the fresh SF you squeezed?

Squattingcoyote · Post by **Squattingcoyote** » Tue May 07, 2013 2:03 pm

Yup you are correct. After everything cooled down and I disconnected the tri-clamp I saw the puke up in the tubing and lyne arm. I'm actually relieved this finally happened to me so now I know what not to do. Thanks!

Post by **Rastus** » Tue May 07, 2013 3:56 pm

SlowReactor wrote:Reading over this morning, it looks like I used too much backset for gen2. I read to use 25% of my backset... I used more like 75%.

Suggestions?

i did 100% on my first generation and it worked out OK as long as it gets corrected in the future you should be OK...

Stillatryin · Post by **Stillatryin** » Tue May 07, 2013 7:05 pm

I'm also using a 15.5 keg boiler. I've never had an issue like this puking issue. But, back to subject. I just combined tails and post "Jar#8" with a 2nd generation trub. I took Kentucky Shiner's lead and combined the results of this run with the collected hearts. The result was 285 oz. of fine tasting spirit blended down to 110 proof. I'm sipping some right now. It beats the HELL out of this Cruzan "aged" rum I've been drinking. I had a generous tasting session last night and woke up this morning with zero headache issues.

I just combined the trub and 2 gallons of backset with 17lb of sugar just a little new yeast and added some nutrician for a total of 14 gals of "stuff" for fermentation. I've abandoned 5 gal buckets. My vessel is a 15 gal container.

One small issue I'm noticing is that this last beer was very slow to clear. I waited for over 2 days and it still didn't come as clear as I thought it should.

Thanks Gents... This stuff sure tastes fine with a splash of Dr. Pepper.

SlowReactor · Post by **SlowReactor** » Tue May 07, 2013 7:52 pm

Rastus wrote:
SlowReactor wrote:Reading over this morning, it looks like I used too much backset for gen2. I read to use 25% of my backset... I used more like 75%.

Suggestions?
i did 100% on my first generation and it worked out OK as long as it gets corrected in the future you should be OK...

Thanks for that info! I got home this afternoon and put my ear to it and heard it bubblin' away like rice crispies. I'm happy happy happy.

Also, just one day aging of the clear and I wow has the taste changed already. Can hardly wait to taste this bottle I have some toasted oak in...

McShiner · Post by **McShiner** » Wed May 08, 2013 12:19 pm

My spirit run from Friday night and Saturday...

Fri's run- I let 12 jars (600mL each) sit covered w/ paper towels for 2 days. Put lids on them Sunday night.
Sat's run- 16 200mL jars, sat covered w/ paper towels until Tues evening.

I sat down to the "laboratory table" and took a teaspoon to more than 2/3rds of the jars. (of ALL of them) I started from the middle and worked my way outwards. The biggest thing I noticed was the "sting", "burn", "hot" taste that most of the jars had.

I took a chance based on smell and least "hot" tasting jars and set them up on a shelf to age. One small jar I gave a half cinnamon stick to, and 1 large jar I fed a few J.D. chips to. I think I put 2 more large jars away, clear. Results, of course, are yet to be seen. Skeptical, but hoping.

The rest I poured into 3 jugs (4L ea) to re-run at a later date, not too far away. From what I'm reading, the "hot" maybe from running too fast. This brings me back to my earlier post regarding the contradiction of 78-82C vs. the broken stream. At 78-82C, all I get is a drop a second if that. To get to the broken stream, I need about 87C.

Here's my experiment: Strip it in the 15.5 keg, saving everything then rerun the lows with a small stock pot. A 12qt is the biggest I have for now without spending another $50+ over what I have already spent to try to make better than store bought swill. No disrespect intended to any of us hobby-ists, I'm frugal... and married, if you catch my meaning.

Meanwhile back at the Fermentation Ranch: Gen3 is snapping, crackling, and popping away. 5 gals backset, 20lbs sugar, 12 more gals water. Should be ready to rack this weekend for a run the following weekend.

FWIW: I think I'm making progress thanks to the fine folks that brought us this forum loaded with an abundance of knowledge and experiences.

Navy vet · Post by **Navy vet** » Wed May 08, 2013 5:37 pm

What do ya think?
On my third gen of SF and noticed each gen takes longer to dry out. Normal? I'm seeking advice for or against adding some DAP to my forth gen, I'm using three 5 gal buckets. Air locks are steady for the duration but now taking about 9 days to finish.
I don't have a PH meter or strips . I probably should pick up something to measure PH. Any ideas?
MONEY IS NO OBJECT !!!!!!!! so long as it's cheap

Street Machine · Post by **Street Machine** » Wed May 08, 2013 6:34 pm

Navy vet wrote: MONEY IS NO OBJECT !!!!!!!! so long as it's cheap

Best hobbyist quote ever!!!!

Post by **Rastus** » Wed May 08, 2013 11:03 pm

On my third gen of SF and noticed each gen takes longer to dry out. Normal? I'm seeking advice for or against adding some DAP to my forth gen, I'm using three 5 gal buckets. Air locks are steady for the duration but now taking about 9 days to finish.

most of my batches are taking about 2 weeks sitting in a room that is about 68-70 degrees. flavor has never even come close to having any funk in it... i just got to slow down on my sippin and get some bigger batches so i can get ahead... hahah my next ambition is to get a full half gallon on the oak and forget it exists for a while.

as for sweet feed on oak, i soaked my last batch for several days, it got dark and awesomely flavored with the vanilla/oak flavor i love so i filtered and put up a couple of fifths... been enjoying it too much, but i noticed that the flavors mellowed way out, very smooth and still sweet but dang! i feel i need to oak it again to get that flavor back... so now the wisdom of leaving it exposed to the wood a good long time is becoming clear... i feel like a kid, i heard the elders telling me ___ (fill in the blank) but i had to do it my way so i could confirm what they were preaching... and so it is with oaking and aging, nothing can replace time, and patience. but it is good to know when a guy needs a fix and fast food version of some good sippin stock, can do it. its hard to stay out of the whiskey jar though, used to be the cookie jar.

Navy vet · Post by **Navy vet** » Thu May 09, 2013 3:50 am

Thanks Rastus,
I don't have that problem right now. I can't drink ANYTHING yet! Fer frig sakes, until I'm off the Coumadin. AKA rat poison. Coming off the meds next Thursday

. But im positive I'm gonna find myself with the same problem your having. I'm gonna consolidate my three 5 gal buckets into a 30 gallon fermenter. I will use backset, same grain + more Sf and a little extra cracked corn.plus everything else needed. I should get ahead on production to put the good stuff on oak and forget it somewhere in my storage area. It will be a nice suprise when I find it....
Need one of those nurlizers from (Men in Black) so I wont Remeber hiding it...

N.V.

McShiner · Post by **McShiner** » Thu May 09, 2013 4:43 pm

5 days fermenting, settled out, skimmed the floaters like skimming a pool, SF 1.040, ended @ 0.990. According to the calcs I have 6.5% and a boiling point of 94.5*C. To be run in the boiler next weekend. My goal is to slow this one down as much as possible and try to avoid the "hot" aftertaste.

(Insert pointers here)

Post by **Truckinbutch** » Thu May 09, 2013 4:50 pm

I've got a newbie question or several . Foremost is replentishing spent grain . Got a 30 gallon batch fermenting for first run . Should I replace the spent grain with raw product or presoak it in hot water first ? This is after I rack off initial ferment , of course .

Post by **Stainless dude** » Thu May 09, 2013 6:32 pm

I just replace top 3/4 inch of grain with new. No need to presoak, just throw it in...

Post by **Rastus** » Fri May 10, 2013 7:49 am

Truckinbutch wrote:I've got a newbie question or several . Foremost is replentishing spent grain . Got a 30 gallon batch fermenting for first run . Should I replace the spent grain with raw product or presoak it in hot water first ? This is after I rack off initial ferment , of course .

i figured i gotta melt my sugars with backwash so i went ahead and mixed the new grains in with the sugar added the hot backwash till it was all melted and covered, and let them sit till they were cool enough to add to the fermenter and extra water without shocking or killing my yeast. was about 45 minutes.

redcorn53 · Post by **redcorn53** » Fri May 10, 2013 2:56 pm

Well, I finally hit my 5th 5 gallon run of sweet feed yesterday!

I saved 3 quarts of hearts out the five runs. They where 110 proof, 90 proof, and 80 proof. I plan to either save these as is or use to cut down some higher proof shine. Out the the 25 gallons of wash, I got 3 and a 1/2 gallons of feints. Two of the washes didnt produce much feints...but oh well.

I then did my first all spirts run of the 3 1/2 gallons feints. I started out getting hearts at 169 proof

down to 160 proof before I hit my tails. The whole deal took 3 1/4 hours to complete. I was running nice and slow (perfect as you can get) and I was collecting and testing every 300ml throughout the whole run. My still stopped running/producing at 135 proof, and I didn't feel like collecting more cause the tails was starting to smell bad anyways. I got a gallon of high powered feints from this to add to my next all spirits run...look out.

I have learned alot from this site and have read a lot. All and all, I have began my journey out of elementry to middle school in distilling.

Street Machine · Post by **Street Machine** » Fri May 10, 2013 3:30 pm

I'm on my first gen of sweet feed. Had to use wine yeast as that's all I had to start with. Ill run it next week but I'm worried I should toss the grains And start over with a bakers yeast or beer yeast. Now that's the temp is raising outside I'm not sure how the wine yeast will take to consecutive ferments.

Has anyone done this with wine yeast or am I the only one? I think I was 71b-2211 but ill have to look at my notes.

redcorn53 · Post by **redcorn53** » Fri May 10, 2013 4:12 pm

Street Machine wrote:I'm on my first gen of sweet feed. Had to use wine yeast as that's all I had to start with. Ill run it next week but I'm worried I should toss the grains And start over with a bakers yeast or beer yeast. Now that's the temp is raising outside I'm not sure how the wine yeast will take to consecutive ferments.

Has anyone done this with wine yeast or am I the only one? I think I was 71b-2211 but ill have to look at my notes.

I wouldn't worry about it. if your worried about the flavor of the shine, just do a stripping run (which I reccomend anyways if your want the proof. As for the temperature, just bring your fermenter inside. You will be ok its a good stink for a couple of days then it goes away.

Post by **Rastus** » Fri May 10, 2013 6:21 pm

Street Machine wrote:I'm on my first gen of sweet feed. Had to use wine yeast as that's all I had to start with. Ill run it next week but I'm worried I should toss the grains And start over with a bakers yeast or beer yeast. Now that's the temp is raising outside I'm not sure how the wine yeast will take to consecutive ferments.

Has anyone done this with wine yeast or am I the only one? I think I was 71b-2211 but ill have to look at my notes.

i started mine out with the lees of a dwwg batch and poured that into my first batch of sweet feed, the yeast i used was Red star's Cuvee i have not seen nor heard nor tasted anything wrong with it. it is tolerant to 18% ABV also which i dont want to try but it seems to be thriving and is busy chomping away on my 6th generation of sweet feed...

let it go and see how it turns out.

good luck

shinyhead · Post by **shinyhead** » Sat May 11, 2013 10:38 am

I have one word for this. YUCK!!!

Post by **F6Hawk** » Sat May 11, 2013 10:45 am

Why yuck?

shinyhead · Post by **shinyhead** » Sat May 11, 2013 11:17 am

It tastes like a feedlot smells. It leaves an after taste in your mouth and it has a bite to it. I am into the hearts and it is better than the heads, but I will not be making this again. I'll stick to ujssm thank you.

Post by **F6Hawk** » Sat May 11, 2013 11:38 am

And to me, a feedlot smells like a small touch of heaven. And there's nothing quite like the smell of the skin of a young calf in the summer sunshine.

redcorn53 · Post by **redcorn53** » Sat May 11, 2013 3:20 pm

No offense, but you must have screwed it up then. The only time it stinks is when you hit the tails and down 20%

Post by **Truckinbutch** » Sat May 11, 2013 4:54 pm

F6Hawk wrote:And to me, a feedlot smells like a small touch of heaven. And there's nothing quite like the smell of the skin of a young calf in the summer sunshine.

The smell of a feedlot and the smell of horse shit smell like money to me

Post by **Truckinbutch** » Sat May 11, 2013 4:57 pm

Thanks , Rastus , for the hint of combining fresh grain with sugar . That makes perfect sense to me .

Navy vet · Post by **Navy vet** » Sun May 12, 2013 6:49 am

Update...
I took my three 5gal buckets of gen 3 grain and lees and turned it into a 35 gal gen 4 monster....

50# of sugar.
10# of SF grain
10# of cracked corn w/barley( shooting for a little more corn note)
Palm full of DAP.
all the used grain and lees from my three buckets.
Pitched a little extra yeast on top for good measure.
7 gallons of backset
Water to 35 gallon total.

It's bubbling away great!!!

I have also made another 35 gal of Birdwatchers the same day. 70 gal of ferment is pumping out a lot of co2. It's in a small outer building with my 5 cords of firewood.. I wonder if the high level of co2 will have a fumigation effect on the little critters in my wood ?

McShiner · Post by **McShiner** » Sun May 12, 2013 4:25 pm

I just ran 5 qt. (4.7L), just a portion of my 18 gals of Gen 3, in a pot over propane. Starting SG was 1.040, ending was 0.990. 6.45% potential. Heated up really slow and started getting drops at 87-88C. Pot is 6qt, 14" x 1-1/4" column, tee at the top and reduced to 3/8" worm about 5' long. Cooling water maintained close to 60 or so. Take off rate was 1-2 drops a second. Tossed 20mL fores, collected 100mL @ 60%, 200mL @ 58%, and 150mL at 53%, then stripped the rest down to 25%.

I'm asking the teachers to grade my homework...

Why can't I get a purer ABV? I know the calculation only warrants 6.4% potential, but I was surprised to see only 60% starting. Is this "normal", would you expect to see these results? If the answer is yes, then that's fine. I'll come to expect this again.

How can I get the potential higher? By adding more sugar? Or do I need something else in the mash?
(Wet SF (18"x24"x4" deep), 5 gal backset, 20lbs white sugar, NO added yeast. Yeast bed comprised of Flieshmans Rapid Rise active, 3 packets.)

Shine has a sharp finish in the taste. I saved the 200 & 150 from the middle, and added the tails to a feints jar, heads to the reminder of the 18 gal wash.

Comments and suggestions greatly appreciated. If your comments confirm that I'm on the right track then that makes my day.

McS.

Home Distiller

sweetfeed whisky

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Gen 3: Racked 18 gals

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I'm looking for a little feedback