What'd ya'll make today?

Post by **ben stiller** » Sat Jul 04, 2015 4:21 pm

Made and used a butt press today then went on to fill two more fermenters with corn and oats converted with enzymes.

Post by **bearriver** » Sat Jul 04, 2015 4:35 pm

With a few unnamed ingredients I made one of my best vodkas ever. Enjoying some right now in the shade. I need to get a bottle in the mail to Cranky ASAP for a desert his wife is making the PROOF group. With 12 gallons of %40 abv feints saved up I'll have an even better day tomorrow.

Happy 4th

Post by **cranky** » Sat Jul 04, 2015 5:08 pm

bearriver wrote: I need to get a bottle in the mail to Cranky ASAP for a desert his wife is making the PROOF group.

I can come by and pick it up Tuesday or Wednesday and still have time for her to make desserts.

MooseKnuckle · Post by **MooseKnuckle** » Sun Jul 05, 2015 7:37 pm

Mixed up about 4 gallons of random fruit from the freezer, water, 3 kg Demerara sugar and 6kg white sugar, made a nice starter of ec1118 yeast (3 packs) and a 2/3 diluted bit of the wash (1gallon). Measured temp of the 15 gallon fermenter and it was at 31-32C or so I thought. The tip of the probe was in there and when I put the starter in and measured again (more of the thermometer stuck into the wash) it was more like 35C. Wouldn't have even done it at 31-32C if it wasn't for the fact I want to go to sleep and figured better now than the morning if it's a degree or two warm. Now I'm just hoping the extra 5 degrees C doesn't mean it's going to turn to shite or kill the yeast.

Got 15 gallons rum wash and 15 gallons sour mash whiskey fermenting away right next to it, so not going to go dry either way, but I was hoping to try out this fruit thing for the first time so fingers crossed it all works out.

Post by **Jimbo** » Mon Jul 06, 2015 3:14 pm

Guess what Im making....

Post by **jedneck** » Mon Jul 06, 2015 3:16 pm

Jimbo wrote:Guess what Im making....

Bourbon.JPG

wheated bourbon
soon as wife gets home im gonna mash a smokey single malt corn.

Post by **jedneck** » Mon Jul 06, 2015 5:26 pm

37# smoked corn malt and 7# smoked white wheat malt. both where smoked with corn cobs.

Due51 · Post by **Due51** » Fri Jul 17, 2015 6:07 am

Just did my cuts on nearly a gallon of Wheated Bourbon (51% corn/49% cracked Michigan red wheat). It's in a glass 1 gallon jug with two 1" x .5" x 8" toasted and lightly charred new white oak strips. I tasted the white and it was very smooth with a nice finish.

I also racked 5 gallons of a Mackinac Island Red Ale, saving the yeast bed (WL004 Irish Ale yeast). I'm saving it for an Irish Whisky mash I plan to do next.

Post by **moered** » Thu Jul 23, 2015 8:40 am

Jimbo wrote:
IMG_20150701_180114801.jpg

Jimbo, where'd ye get that nice lookin barrel, what capacity is it? I want to get a few.

Post by **Jimbo** » Thu Jul 23, 2015 9:16 am

That is a used barrel from Balcones Distillery in Texas. A brewshop in Michigan used to get a bunch of them every year andsell them out pretty reasonable, about $115US after shipping I think. The barrel itself is now wore out as far as oaking goes, Ive been using it for 3 years after Balcones had a year on it. But I bored that bigger hole you see and drop charred sticks in for oaking and the barrel still works great for its other benefits, aging, oxidation, evaporation losses bla bla. For a few bucks more you could get a brand new one, there's a few on here who've listed some sites if you do a search.

Post by **Appalachia-Shiner** » Thu Jul 23, 2015 9:34 am

Canning Green Beans.
Wish I was ready to stir up my All Corn batch of mash.

Post by **yakattack** » Thu Jul 23, 2015 11:40 am

55 gallons of 100% un malted wheat whiskey mash, just waiting for it to drop the last few degrees soni can pitch yeast. My batch of cracked corn is ready to run but have to go pick up the kids shortly so that will have to wait.

Yak

Beerbrewer · Post by **Beerbrewer** » Thu Jul 23, 2015 12:20 pm

Ran 4.5ltrs of feints in a spirit run and did a stripping run of Odin's cornflake whiskey, using previous heads of other cornflake runs, will do the spirit run on that (hopefully) Monday.

Post by **Swedish Pride** » Fri Jul 24, 2015 12:37 am

did cuts to my first AG URRV.
Really nice for a neutral, at 50% there is no burn.

Post by **likker liker** » Fri Jul 24, 2015 12:44 pm

20lb German sausage and 10lb Italian sausage I'll make 40lb Bratwurst tomorrow

Post by **jedneck** » Fri Jul 24, 2015 4:11 pm

jedneck wrote:37# smoked corn malt and 7# smoked white wheat malt. both where smoked with corn cobs.

Stripping this now. Looks like it will be a success. Not sure what to call it yet. Its a wheated all malt Bourbon with a medicinal scotch finish.

Post by **MichiganCornhusker** » Fri Jul 24, 2015 4:18 pm

jedneck wrote:
jedneck wrote:37# smoked corn malt and 7# smoked white wheat malt. both where smoked with corn cobs.
Stripping this now. Looks like it will be a success. Not sure what to call it yet. Its a wheated all malt Bourbon with a medicinal scotch finish.

...smoked with corn cobs...
I hope I get a chance to share a bit of that with you sometime soon, Jed, sure to be a unique drop.

Post by **jedneck** » Fri Jul 24, 2015 4:22 pm

MichiganCornhusker wrote:
jedneck wrote:
jedneck wrote:37# smoked corn malt and 7# smoked white wheat malt. both where smoked with corn cobs.
Stripping this now. Looks like it will be a success. Not sure what to call it yet. Its a wheated all malt Bourbon with a medicinal scotch finish.
...smoked with corn cobs...
I hope I get a chance to share a bit of that with you sometime soon, Jed, sure to be a unique drop.

I'll make sure you do.

Post by **Jimbo** » Sun Jul 26, 2015 3:49 pm

Cherry Grappa. Notes and comparison to the all fruit Kirsch here http://homedistiller.org/forum/viewtopi ... 0#p7332443

Post by **Bigbob** » Sun Jul 26, 2015 5:12 pm

Sounds good Jimbo, looking forward too it at S3:16. Made another 4qts of sweet feed, came out at 100 proof. Looking into some more honey shine and some apple brandy next!

Post by **cranky** » Sun Jul 26, 2015 5:57 pm

I made a bunch of apple pulp from the apples I picked yesterday Got about 18 of the 30 pounds prepped and oxidizing. Yesterday I finished blending the apple brandy I ran off the other day.

Post by **Jimbo** » Mon Jul 27, 2015 5:36 pm

I made my beer keezer work again today! Its an older model freezer that runs on R12, but I built my bar around it and cant just replace the box without cutting back from 6 kegs on tap to 4 (that would be dreadful) due to new thicker insulation and smaller inside box for given outside dimension bla bla. Anyway, long story short, thank God for friends in the right places who still have some cans of R12 hanging around. Beer is returning to coldness....

MooseKnuckle · Post by **MooseKnuckle** » Tue Jul 28, 2015 7:30 pm

I made the cuts and blended up and diluted my rum from yesterday. 4 gallons at 50%. 1 white, 1 with oak, cherry and maple, 1 dark with same wood, and 1 darker (maybe black?) with same wood again but will be spiced. 3rd generation on a Blackstrap/Demerara Rum. Amazing how much more you get than with whiskey, and smells good even into the end tails. Hoping tomorrow I can run the latest whiskey batch and get another going.

Post by **cranky** » Wed Jul 29, 2015 3:50 pm

I started an all grain Cheez-it mash

My garage smells like cheezy goodness.

Post by **frunobulax** » Thu Jul 30, 2015 11:08 am

Last night a couple guys in the brew club and I made 28+ gallons of Octoberferst/Marzen. It's a little strong and dark for the actual style but who cares anyway, we're not entering it in a contest.
We used 45 lbs. Munich Malt , 10 lbs. Vienna, 3 lbs aromatic and 1.5 lbs. special B. We got a OG of 1.062 and pitched a 5 litre starter of lager yeast (chilled and decanted). into 18 gallons and two of us took home 5 gallons each, to use different yeasts with. I'm using wlp-001 California ale yeast and going to ferment it as cold as I can to see how it will compare to the lager.

Beerbrewer · Post by **Beerbrewer** » Thu Jul 30, 2015 3:42 pm

Spirit run on a cornflakes whiskey, I'll most likely put it on wood chips for a month or two.

Post by **cranky** » Thu Jul 30, 2015 7:17 pm

I started some more cider and an apple grappa with the pulp.

Post by **Jimbo** » Fri Jul 31, 2015 2:34 pm

Bourbon! Went a little nuts, 50 lbs corn meal, 20 lbs wheat, 20 lbs barley malt in 30 gal water. Hit 23 brix, 1.097 or about 12% ABV if it were to go to 1.005. TOO HIGH. Watering this down to 8% ABV and doing 3 runs instead of the 2 planned. Pitching 1272 yeast.

As expected, with corn meal in the recipe, you can hit 8% ABV at 2lbs/gal. I used 3 lbs/gal and hit 12%. I guess that's no great mystery.

Also made a crazy Biere de Gard, sorta. 28 lbs assorted crazy malts (Rye Malt, Belgian Aromatic, CaraAroma, CaraBohemian) for 10g batch, and a French Saison yeast. Its a loose interpretation of a Biere de Gard. Maybe Ill call it Jimbo de Gard.

Post by **Swedish Pride** » Fri Jul 31, 2015 2:36 pm

Made some Taters Kaluha from URRV hearts

Post by **jedneck** » Fri Jul 31, 2015 3:54 pm

Ujssm
25# sugar
Water to SG 1.06
40# oats
Small pack of mesophilic cheese starter containing S.Lactis and S.Cremoris

Home Distiller

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