sweetfeed whisky

[Gunman9]

I can not find the manna pro hi grain sweet feed anywhere. Can someone give me a list of sweet feeds that would be suitable to use?

[Squattingcoyote]

Nowhere near me carried it or any other sweet feed without pellets either. I just bought a bag each of cracked corn, rolled oats and crimped barley. Also got a jug of feed grade molasses and mixed it up myself. It worked just fine and that way you can adjust the mixture to your liking. After a couple generations I found I had to put more corn than anything to get much flavor to speak of.

[Bushman]

I can not find the manna pro hi grain sweet feed anywhere. Can someone give me a list of sweet feeds that would be suitable to use?

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[Gunman9]

Producers pride all grain is what I picked up today because that is all that I could find. What is the flavor like with this particular grain? Does it need more molasses or is it good the way it sits?

[midwest shinner]

Out if the 10 different whiskies I've made so far this one is probably my #1 and i use the Producers pride straight out the bag. about 7.75 lbs for a 5 gal wash is what i used. It makes a good whisky for a great price man.

[Gunman9]

Just made up a wash with the producers pride all grain. Smells great!! I used 4 table spoons of distillers yeast. Should be ready on Friday. When I got to make the 2nd gen I just take half of the old out and fill back up correct? I believe that's what I understood from the recipe.

[midwest shinner]

When starting a next gen you really only need to scoop a bit of the grain off the top of the grain bed/trub and replace with new, you don't need to change half of it. Just scoop off the spent grains from the top(they should look kinda greyish, should be able to see some difference there) But then again some people only replace the spent grains every other batch. The speed of the ferment will slow with each gen due to lower pH from the backset added, so maybe add new yest every 4-6 gens. And any new nutrients every 2nd or 3rd batch IMHO. I'm sure there's plenty of info around here about backsetting/sour mashing if you want to check out some other peoples methods and see your different options. I usually will only add 20-30% backset to each successive generation, but that's just my taste. Some can handle their whisky more sour than that. Anyway hope this helps man

[Lukemanley89]

I have 50 pounds of cracked corn 50 pounds of sugar and pleanty of yeast and a 55 gallon plastic drum can anyone help me out a recipe togther with these ingredients.

[metalsmith]

I have 50 pounds of cracked corn 50 pounds of sugar and pleanty of yeast and a 55 gallon plastic drum can anyone help me out a recipe togther with these ingredients.

If I'm thinking right, this mix is more an uncle Jesse,s sour mash. Look up UJSM and read read read!

[seaguy]

I am on my second batch now. Been fermenting for about a week but still bubbling away. I had already dumped the boiler's backset before I thought about a second run so I used straight water instead. Made no difference at all with the ferment's startup. We will see how it goes. I forgot...also added 6oz Grandma's Mollases to each bucket besides the Sugar. The first batch has aired out to a real nice flavor with less bite to it than some of my other atempts.

[midwest shinner]

Seaguy, congrats on the your first sweetfeed whisky! The ferment will only slow with successive batches if you are adding backset, it is the super low pH of the backset that causes the ferment to slow. It changes the flavor of your likker a whole lot, the first generation will be sweet, the backset makes your likker a bit sour and more complex for sure. I've heard of some people taking it as far as 10-15 generations, I haven't myself so I don't know how the likker would turn out that many generations deep but I'm sure it's interesting at the very least. By the way over time your ferment will slow(like was mentioned earlier) so every 3rd or 4th gen. you can leave out the backset for a gen and just use water.

[njscofflaw]

I just put my first SF on oak about 3 weeks ago. Due to some life happenings, this wash had sat for a good 3-4 months (never opened), and was still good for a run. It was a 2nd generation that was expanded from a smaller run with the 1st gen low wines recycled back into the wash.

After blending, I left the empty small glass jars out on the counter overnight, and was greeted with a great almost sweet odor the next morning. This was a second generation sour mash. The final blend didn't smell quite this good at the time of oaking (at 60%).

Fast forward to this morning's check and shake. I was absolutely surprised at how far it's come along. It smells pleasantly of spicy hints, almost nutmeg like. I'm pretty big on experimenting (right now with different grains, and a rum) , but like the UJSSM, I think this is going to be in constant rotation here at the "scofflaw residence".

Thanks everyone. Looking forward to what it's like 6 months or so down the line.

[Demonic]

Ok newbie question here so be easy on me...

I want to try some recipes like "panty dropper" and "fire piss" that calls for high proof neutral. Can I use sweetfeed recipe and just run on my reflux for the neutral or will it have an off flavor?
I would like to not spend the day redoing and cleaning my fermenter and shop for all new ingredients to make a vodka wash if I can just run what I have already. Thanks in advance for your time and knowledge

[seaguy]

Just finished my second generation of Swt Fd. Paid attention and got the hearts cut just right . It's airing now and smells great. Sure will miss that "Lickin an innertube" taste I've managed to make with some of the other recipes!

[Fastill]

Ok newbie question here so be easy on me...

I want to try some recipes like "panty dropper" and "fire piss" that calls for high proof neutral. Can I use sweetfeed recipe and just run on my reflux for the neutral or will it have an off flavor?
I would like to not spend the day redoing and cleaning my fermenter and shop for all new ingredients to make a vodka wash if I can just run what I have already. Thanks in advance for your time and knowledge

Molasses flavor is pretty hard to strip out, If I wanted to make a neutral I would do a second or third generation with no added sweetfeed or backset. Just use the yeast and grain bed with fresh water and sugar. You will probably still get some flavor over but should be very little and pleasant.

[njscofflaw]

Ok newbie question here so be easy on me...

I want to try some recipes like "panty dropper" and "fire piss" that calls for high proof neutral. Can I use sweetfeed recipe and just run on my reflux for the neutral or will it have an off flavor?
I would like to not spend the day redoing and cleaning my fermenter and shop for all new ingredients to make a vodka wash if I can just run what I have already. Thanks in advance for your time and knowledge

Molasses flavor is pretty hard to strip out, If I wanted to make a neutral I would do a second or third generation with no added sweetfeed or backset. Just use the yeast and grain bed with fresh water and sugar. You will probably still get some flavor over but should be very little and pleasant.

At that point, wouldn't it just be easier to buy a bag of corn and some sugar and go that route? Or heck, forgo the corn and just use sugar, no?

Demonic, I'd be curious as to how a SF neutral would come out. If you decide to go that route, please let us know how it goes.

[midwest shinner]

A buddy of mine ran a sf batch on his boka and it tasted like neutral with a hint of molasses or uber lite rum. not the best for flavoring. imho

[Truckinbutch]

Ok newbie question here so be easy on me...

I want to try some recipes like "panty dropper" and "fire piss" that calls for high proof neutral. Can I use sweetfeed recipe and just run on my reflux for the neutral or will it have an off flavor?
I would like to not spend the day redoing and cleaning my fermenter and shop for all new ingredients to make a vodka wash if I can just run what I have already. Thanks in advance for your time and knowledge

I've been using SF in PD with good results . Matter of taste , I guess . None of my family and friends have complained . I'm using a pot and doubling 2 strip runs into the final spirit run on a 30 gallon ferment .

[Drunken_Gringo]

Just did a run of my 4th gen. of sweetfeed whisky. Been using the nutrena sweet feed mix. Really liking the 80-85 proof cuts. Got a bag of sweet feed from a new farmers store that just opened. Smells sweeter then the nurtena mix. Got a 2 1/2 gallon mash ready to run tomorrow.

[seaguy]

I just opened up the bag of SF to start my third batch ferment and found that the feed had molded real bad. I live in a highly humid area. Anyone else had this happen? I think it would be a bad idea to try and salvage any of it since besides the mold, it may be full of wild yeasts too...correct? I think I better make up the removed 'spent' trube with albran cereal or maybe course corn meal. Hows that sound? Any suggestions?

[seaguy]

I just opened up the bag of SF to start my third batch ferment and found that the feed had molded real bad. I live in a highly humid area. Anyone else had this happen? I think it would be a bad idea to try and salvage any of it since besides the mold, it may be full of wild yeasts too...correct? I think I better make up the removed 'spent' trube with albran cereal or maybe course corn meal. Hows that sound? Any suggestions?

Ok no takers. I threw the sf away and used 3/4 backset and the rest water. addeda teaspoon of epsom salts to each 5gal fermenter to hammer the ph a little and the next day it was bubbling away. Need to find a 50lb sealable container if I buy any more SF.

[halo]

Hi guys im new to this so please forgive if i ask bumb arse questions
I got my first batch sf all done can i just proof down and drink as is or should i age it with like some oak sticks if so is opening up and tasteing it at 1month 2 month etc ok.
I threw some sugar in with my backset and put back in my fermentor with this 2nd gen be more sour than 1st
Thanks Paul

[midwest shinner]

If you get the balance of backset jusy right it shouldn't be too sour, but definitely more complex. The first time i sour mashed i used 50% backset and yeah, that was a bit sour for my taste. You can drink your sweet feed unaged or "white" if you like Halo, I prefer mine on oak for sure. And tasting every few weeks to a month is a good idea to make sure you don't over oak it. Experimenting to find exactly what you like best is one of my favorite parts of this hobby

[halo]

thanks Midwest
trust me im experimenting pleanty and loving ever bit of it
Is there any rule as to how many times i can keep adding my backset back to my fermenter on the same batch that is ?
Ill try some with no age or oak cos im dying to try this stuff.

Thanks

[midwest shinner]

Well if you aren't adding more yeast or nutrients it will continue to slow as each batch of backset lowers the pH. You will want to scoop out the greyish grains from the top of the crap left in ur fermenter and replace with new every other time or so to keep the flavor better. But if you are adding new yeast/nutes than you could theoretically keep it going forever, don't know if you would want to but you probably could

[NIGHTOWL]

I just made a sweet feed mash,now I'm thinking I messed up .
Heres what I done I used cracked corn ,dried molasses , oats , some rye flower ,sugar and yeast ,had no barley.
After putin it in fermenter ,I realized my oats were whole not rolled ,do I need to crack or grind them some .
They are floating on top so I could dip them out and chop or grind. Or will they work like they are?
Thanks for any help
NIGHTOWL

[midwest shinner]

You should be fine. a lot of folks use the feed straight out the bag. Since its only for flavor(the alcohol comes from the sugar)i think you should be ok. maybe next time crush it a bit first and you may get more flavor thru

[TXLikker74]

Hello all, I am fairly new to all this and I have already run two batches of shine using Bryant 14% Sweetfeed, sugar and tried two different kinds of yeast. I first used Redstar Champagne Yeast and it made for a really sweet wine smell but bitter and dry tasting mash. The result was fair. Second time I used 24 hour turbo yeast and it made a really beer smelling mash. Was good to taste like a dark ale. The result was excellent tasting whiskey. The product was at 160 proof and resulted in a gal of product with a half gal of backings for the next run.
My still is made from an old 15 gal keg with a stainless reflux tube and copper worm.

[slow trickle]

Try bakers yeast. I also add a jar of grandma's fancy table molasses to each run after the first. I also discard top layer of sweet feed and replace. Pour backset over new sweet feed and sugar and the added molasses. After it cools to about 90 degrees pour back into ferment.

[NIGHTOWL]

I just made a sweet feed mash,now I'm thinking I messed up .
Heres what I done I used cracked corn ,dried molasses , oats , some rye flower ,sugar and yeast ,had no barley.
After putin it in fermenter ,I realized my oats were whole not rolled ,do I need to crack or grind them some .
They are floating on top so I could dip them out and chop or grind. Or will they work like they are?
Thanks for any help
NIGHTOWL

I made my run today of my sweetfeed.
IT was at 1.084 when it started,and 0.994 when it stopped working 2 days ago.
I use a 15 gal. keg still and a 3 gal. s.s. stock pot thumper with a wooden top.
I had 12 gal. of makings ,11 gal.and 1qt. in keg and 3 qt.in thumper.
This is what I got.
1pint out
1 qt.160 proof
1---158
1---154
1---145
1---133
1---114
1---96
1---75
1---50
1---40
Stopped at that ,2 1/2 gal. total.
How does that sound for that run ?
New at this,so tell me what you think.
Thanks
NIGHTOWL