Hey Demy, have you tried it with fresh grains?
Using stale flour is bound to not give you great results regardless of how you treat it. Shit in = shit out and all that.
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Hey Demy, have you tried it with fresh grains?
It wasn't a "bad" flour, it had been bought for some time but it was edible. In this post I have done other experiments https://homedistiller.org/forum/viewtop ... 39&t=80521MartinCash wrote: ↑Sat Oct 03, 2020 9:54 pmHey Demy, have you tried it with fresh grains?
Using stale flour is bound to not give you great results regardless of how you treat it. Shit in = shit out and all that.
Thanks for the reminder, I'll check it Thursday nightrubberduck71 wrote: ↑Sat Oct 03, 2020 7:04 pm
Also, we're coming up on that 6 month mark for Beerswimmer's batch! Please let us know!!!
So, the Angel yeast was great. It worked well, didn't impart anything good or bad just let the other ingredients shine. Worth every penny! The problem was my barrel, an ex maple syrup barrel. It's so sweet it's cloying, and completely covers up almost everything with sticky syrup. I didn't want to finish my 1oz sample it was so sweetBeerswimmer wrote: ↑Tue Oct 06, 2020 6:48 amThanks for the reminder, I'll check it Thursday nightrubberduck71 wrote: ↑Sat Oct 03, 2020 7:04 pm
Also, we're coming up on that 6 month mark for Beerswimmer's batch! Please let us know!!!
This ferment has been going nicely. I’ve got heater belts on it set to 30c, and I’ve been stirring it 3 or 4 times a day.Clamsmasha wrote: ↑Thu Oct 08, 2020 5:25 am I just put down a 50ish litre wash for the Angel yeasties to eat.
11.4kg total
7kg corn
2kg wheat
.7kg triticale
.7kg oat.
.5kg barley
.5kg Gambrinus honey malt
I had to use a blender so it’s between talcum powder and polenta (bit of both).
I poured a 25lt boiler of 90c+ water on and left it for 30mins or so before adding the rest of the water at room temp. I’ll pitch after I post this.
Well...wish me luck, this is the very first grain anything I’ve done.
Are you sure it had stopped ? None of my experiments with this yeast have stalled as yet and Ive not done anything in the way of PH adjustment. The one thing that did slow one of my early ferments was lack of heat......recommended is 32cClamsmasha wrote: ↑Sun Oct 11, 2020 4:10 am I threw in a handful of bicarbonate and put a sock full of shells in. She’s happy again.
Good ideaClamsmasha wrote: ↑Sun Oct 18, 2020 5:59 pm This single grain stuff is me filling 6 10lt demis for a spirit “library” and blending purposes.
The instructions do say that the finer the grind is, the better the yield.Clamsmasha wrote: ↑Sun Oct 18, 2020 5:59 pm I confess I’ve been worried about the coarse cracked corn not yielding well but it is softening right up and can be turned to paste with light pressure between the fingers.
I stripped this last night, 3/4 through the spirit run right now. Not a big yield, about 5% and a 60lt wash fitted perfectly in a 50lt keg once I’d painstakingly racked and squeezed every fcking grain by hand.Clamsmasha wrote: ↑Thu Oct 08, 2020 5:25 am I just put down a 50ish litre wash for the Angel yeasties to eat.
11.4kg total
7kg corn
2kg wheat
.7kg triticale
.7kg oat.
.5kg barley
.5kg Gambrinus honey malt
I had to use a blender so it’s between talcum powder and polenta (bit of both).
I poured a 25lt boiler of 90c+ water on and left it for 30mins or so before adding the rest of the water at room temp. I’ll pitch after I post this.
Well...wish me luck, this is the very first grain anything I’ve done.
Would like to copy-paste my reply as below:I was wondering, how much (little) the amount of Angel alcohol yeast you would use when doing a corn wash such as the ujssm? I saw in one of your posts that you achieve good results which such a small amount.
If I wanted to do a 18 litre 3kg corn, 3kg sugar, . How much of that angel alcohol yeast would be sufficient?
Maybe, it helps to anyone here and,,, any comments / suggestions?The matter is I do it always “wrong” I mean, I cook my grains before starting the fermentation. In that way, the starches are getting gelatinized and the whole ferment process is done in 4 to 8 days (depending on the mash). No incidental infection, less congeners and so on.
So, let’s start with the easiest case: allgrain / no sugar. Let it be maize (corn). It’s worth to put 0.2-0.6% of all our grain fermentables.
Let it be 0.4%. Per 1 kg of corn is like that:
1000g * 0.4% = 4g only
[and I never got less than 300ml of dehydrated spirits from each corn kilo in that way]
So if I cooked (and chilled) 5kg of corn then 20g of Angel is quite enough. But if your package is expired or you don’t wanna cook your grains/grist then you have to put 30g or even 40g per 5 kilos of your fermentables.
It’s worth to remember that Angel consists of 3 main parts: yeast, preparation of Rhizopus, enzymes. The yeast cells are able (sooner or later) to enlarge their own quantity to required. But other components are remaining “ungrown”.
So, in your UJSSM-modified case you have only 3kg of corn (and you don’t cook it). Take just 15-20g = it’s more than enough.
No need to calculate like that: 6000g * 0.6% = 36g: it’s the double doze!
I made 4 or 5 generations of this “UJSSM-advanced style”, too. The yield was OK + strong corn flavor… but the sugar is so sugar: its fusels smell bad and it’s no go for classics still: it’s good for the column only (packed and cooled down from its top).
Yupp, had some reading about the rice wine the other day on the forum...Clamsmasha wrote: ↑Mon Oct 26, 2020 11:54 pm That’s the deal with the rice yeast balls...no enzyme afaik, but the Rhizopus takes care of business.
I will try thisVLAGAVULVIN wrote: ↑Tue Oct 27, 2020 12:11 am What I would do with that "modified" UJSSM... is :: 4kg corn + 1.5-2kg sugar per 18-20L wash total (including the cooking water). And 24g of "angels" is even more than enuff. I would probably add sugar syrup the next day only. Or could split its adding in 2 days or... nevermind, lol
Oh, noes: I would not add sugar at all
Just 4kg of corn + 2kg of some other grist(s).
Yupp, had some reading about the rice wine the other day on the forum...Clamsmasha wrote: ↑Mon Oct 26, 2020 11:54 pm That’s the deal with the rice yeast balls...no enzyme afaik, but the Rhizopus takes care of business.
... depends on what you want of it. How will you run? I mean, the 2nd run principles + type of your still...
I just curious, to see what will happen without using sugar as you said there is a taste difference, I use a lot of different Angel yeast products for baking and there is a bread improver that contains enzymes A amylase that perhaps might help convert the corn sugars.VLAGAVULVIN wrote: ↑Tue Oct 27, 2020 4:18 am May I wish you good luck then?..
... depends on what you want of it. How will you run? I mean, the 2nd run principles + type of your still...
So, you are to use something like a steam cooker and a coil, right? The most popular of the "rustic" artisan classics available in the XXI century. But... why not?
And that's my small collection FYI...
VLAGAVULVIN wrote: ↑Wed Oct 28, 2020 2:56 amSGB wrote: ↑Tue Oct 27, 2020 5:34 pm
As I wrote, the white sugar gives more ugly fusels than any cereal thing. If we remove sugary stench then it is worth to take care about the rest ones... Because the fusels will transfer to your product all run long as you don't have anything like reflux/boka still. But wanna get yummies, not funkies
I could go on with my intrusive advices if you wish
And that's my small collection FYI...
IMG_8702 (1).jpg
Thank you for your feedback,
Interesting......
Must be why, when I've made Baiju, without adding sugar, it's way more smooth and flavorful. Also the ratio of water to rice is 1-4 . Just the water is not added until about 4-5 days to a week later , by that time there is roughly a litre of wine per kilo is already forming in the bottom and it's sweet. Where all that liquid magically comes from, I don't know,
I know this is a no mash thread, however, pre-soaking and cooking /steaming is needed.
I can try to do the corn the same way as the rice , probably won't yield very much though compared to tried and true more experienced distillers mashes.
No harm in experimenting though. And at 1-4 ratio I can do 4kilos of corn and compare it to 4kilos rice on the yield. I'm sure corn has more natural sugars innit than rice . I have haven't heard of high fructose rice syrup.
As for your Angel collection...
Well the Angel certainly didn't fall far from the belt silk road now did she! That's a far and reaching path the Shanghai way.