Rasin bran

[Jr-dist]

Started a sacrificial batch today, needed for trying out new still. Plan was to make up a batch of sugar water and ferment, however reading on here i realized i need more then sugar. Planned to add cornmeal but was all out. Used a box of raisin bran instead. 8 gallon batch with 12 lbs of sugar, lemon juice, 1 box raisin bran, little bit of molasses. Started smelling pretty good reason i added the molasses. Smells really good right now. May have to try this again when not sacrificial batch. Has anyone tried something similar and if so how did it turn out?

[8Ball]

Well, sorta. I made up something similar (a sacrificial batch, full disclosure in case the corn picker chimes in later). Worked out nice.
viewtopic.php?f=58&t=76913

[Just 4 Fun]

Actually I do raisin bran quite often,I find it ferments quickly and easily while tasting a lot like “makers mark “ wheat whiskey.
Unlike cornflakes where I sometimes have stalled ferment and have to add DAP raisin bran works off every time without a hiccup.

I run it first through the big still then run the “low wines” through my small still with a thumper cutting it off when it hit 50% to avoid fusel oils coming over.

[Jr-dist]

Ran it off. It does have a different flavor. I used wine yeasts and it came out as tasting like milk that i added grape flavor to it with a strong brandy smell. Will run again to clean it up and see if it improves. It fermented slow due to cold temps in my area.

[cob]

Ran it off. It does have a different flavor. I used wine yeasts and it came out as tasting like milk that i added grape flavor to it with a strong brandy smell. Will run again to clean it up and see if it improves. It fermented slow due to cold temps in my area.

I hope your not drinking your sacrificial run.

[Jr-dist]

No bought some cheap vodka for that. This was suppose to be the sacrifice but wanted practice. So i ran vinigar, then water, then vodka. Vodka came out like it came in so then ran the raisin bran rum.

[Jr-dist]

Had it on oak. Gave it a nice color and has a brandy like flavor.

[Jonsmith8608]

Actually I do raisin bran quite often,I find it ferments quickly and easily while tasting a lot like “makers mark “ wheat whiskey.
Unlike cornflakes where I sometimes have stalled ferment and have to add DAP raisin bran works off every time without a hiccup.

I run it first through the big still then run the “low wines” through my small still with a thumper cutting it off when it hit 50% to avoid fusel oils coming over.

Can we get the recipe I would love to try this?

[rubberduck71]

Actually I do raisin bran quite often,I find it ferments quickly and easily while tasting a lot like “makers mark “ wheat whiskey.
Unlike cornflakes where I sometimes have stalled ferment and have to add DAP raisin bran works off every time without a hiccup.

I run it first through the big still then run the “low wines” through my small still with a thumper cutting it off when it hit 50% to avoid fusel oils coming over.

Can we get the recipe I would love to try this?

+1 on this request! But I'll guess it will closely resemble Rad's All-Bran or Odin's Corn Flake protocols?

Does dextrose have less sugar-head bite than standard inverted white sugar? More expensive, but if it results in better end product...

Duck

Edit: after searching since above post, found the following: https://homedistiller.org/forum/viewtop ... f=3&t=3020

Also, the Restaurant Store (in U.S.) carries 50 lb bags of dextrose for ~$30. 50 lb granulated sugar ~$24. 50 lb raw sugar (not processed like brown sugar) ~$32. And check this out: 50 lb. Raw Natural Demerara Turbinado Sugar is ~$42 <-- would this be good for rum vs "standard" brown sugar??? If you're a member ($50/year I believe), it's free shipping to your local store.

[Durhommer]

Raw sugar is great for rum