One point five distillations.

[kimbodious]

I was looking to build up stocks of wheat bran spirit (sugar wash) to experiment with ageing. The usual method of 4 x strips for 1 x spirit run (using the low wines) was taking too long. I thought I’d try a one point five distillation.

I stripped a double batch of wash, 2 x ~22 litres, and collected 15 litres of low wines. I then did a spirit run using the 15 litres of low wines plus a single 22 litre wash. If I had an extra fermenter, I could do the whole show on a single weekend.

I do the spirit run “low and slow” ie with a gentle heat up. I also go very deep collecting in small samples way past the tails. The product you collect after tails is what some call “sweet water”, it has a nice mouth feel and subtle flavour. The sweet water is excellent for proofing down the final blend to mid-low 50’s of 8-10 litres for ageing.

Give one point five distillations a try if you are low on stock and short on time.

Wheat bran recipe (for 22 litres)
one pack wheat bran 180 grams
5 kg raw sugar
1/3 cup baker’s yeast
1/4 cup crushed shell grit (pH buffer)

[Rrmuf]

I think I am looking at a 1.5 distilation from 2 batches of SCD's CROW Bourbon. I did my first batch and it was very 'rough' process-wise but I did distill the ferment into 3l of low-wines that I will, I think, add to a nice slow run of the next attempt at this recipe.

[squigglefunk]

I do this all the time, from my 55 gal fermenter I get two stripping runs, throw them back in the still and top off with the leftover fresh mash. Seems to work great for me.

[rubberduck71]

I believe I remember reading Odin's posts on this technique as a means to bring over more flavor during the spirit runs. But if it works on your sugar runs as a time saver/upped volume of end product, good on ya!

[kimbodious]

I believe I remember reading Odin's posts on this technique as a means to bring over more flavor during the spirit runs. But if it works on your sugar runs as a time saver/upped volume of end product, good on ya!

I treat my wheat bran spirit (pot stifled) as a faux whisky with oak ageing etc. The one point five distillation draws across some complexity in flavour from the wash.

[jonnys_spirit]

I'll also try to always ferment some extra for top up even if it's just enough for a "1.1" lol... I do use a smaller still sometimes for smaller spirit batches in conjunction with stripping on the larger boiler and will do the same to top up the spirit run..

I will use backset for top up (ie;1.5) too if I don't have enough fresh "wash".. Some folks say it doesn't help with flavor but in my mind it certainly did for the strip so why wouldn't it for the spirit...?

Cheers!
-j

[RC Al]

Im a fan of 1.5 runs too
Have recently done a small test batch batch of angel AG, troublesome run so added it all to the sugar head run based off the same grain, very nice results

Kimbo - it may be time to add another element to your keg if your wanting some more striping speed, $40 well spent?
Maybe a bigger fermenter or 2?

[ShineonCrazyDiamond]

I have some amazing AG Sweet feed on oak upstairs. I made an AG COB and collected the low wines (9 gallons), and mixed it with 4 gallons of left over rum wash. Did a slow spirit run and came out awesome.

[The Baker]

I have some amazing AG Sweet feed on oak upstairs. I made an AG COB and collected the low wines (9 gallons), and mixed it with 4 gallons of left over rum wash. Did a slow spirit run and came out awesome.

Rumsky?

Geoff

[ShineonCrazyDiamond]

I suppose you can call it that. But sweet feed is a particular recipe with corn oats barley and molasses. I just fermented them separately and used 1.5 process to run then as a single blend.

[kimbodious]

Bottling day! This batch of cask strength Soultan has been sitting on the oak pieces since December 29, 2020.

I pour the spirit in to the tall measuring cylinder up to the level shown by the red rubber band ~625 ml. I then pour the spirit in to the volumetric flask. I then use bottle spring water to make the volume up to the line on the neck 1000 ml. I cap the volumetric flask invert the flask 4 or 5 time for mixing and then pour the diluted spirt ~40% ABV into a bottle.

I let it sit in the bottle at least a week before drinking it.

[kimbodious]

12.5 litres bottled, pretty quick operation with the right equipment!
It is not a spelling mistake, Soultan was the name of the sire of one of our dogs.

[Sporacle]

December 30th at 3.03pm we would like a taste test result

[kimbodious]

December 30th at 3.03pm we would like a taste test result

I’d be lying if I said I didn’t have a sneaky swig . It is a sugar wash made using baker’s yeast and processed wheat bran. Oak is the dominant flavour on the aftertaste, nice mild buttery biscuity flavour otherwise.

[8Ball]

December 30th at 3.03pm we would like a taste test result

I’d be lying if I said I didn’t have a sneaky swig . It is a sugar wash made using baker’s yeast and processed wheat bran. Oak is the dominant flavour on the aftertaste, nice mild buttery biscuity flavour otherwise.

+1
I put a small test batch of Ted’s FFV on medium toasted french oak cubes @ 60% a little over a month ago. So far, so good. I’ll probably put more away like this.

[kimbodious]

+1
I put a small test batch of Ted’s FFV on medium toasted french oak cubes @ 60% a little over a month ago. So far, so good. I’ll probably put more away like this.

I usually leave it 3 months minimum.