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Posted: **Tue Feb 07, 2006 6:14 pm**

Tater,

Are you going to do a secondary fermentation on it or is it already past the point where you would do that? I know a secondary ferment or 'Conditioning Phase' has a big impact on most beers, just not sure what impact it has on something meant to be distilled.

Posted: **Tue Feb 07, 2006 8:40 pm**

I dont know much about making beer so I cant say. I will let it ferment compleatly out and sit a few days before running it.

Posted: **Thu Feb 16, 2006 7:04 am**

Decided to try filtering cookie wash and its been slow going. Wash however is still fermenting along. Should have about all liquid im gonna get out of it by first of week.

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Posted: **Thu Feb 16, 2006 8:55 am**

nice tiger print

Posted: **Thu Feb 16, 2006 8:59 am**

Would that be a "Belgian tiger"? (We call them leopards over here

)

Posted: **Thu Feb 16, 2006 6:17 pm**

Tater; "you Crazy"!
Can't wait to hear how it turns out!
Post it on the Mash Ferment section.

I'm doing 3 carboys with Corn, Rye, Barley mix. Gonna try to use em for sour mash.

Posted: **Sat Feb 18, 2006 6:57 am**

The Chemist wrote:Would that be a "Belgian tiger"? (We call them leopards over here )

damn you'r good

all the tigers living in our forests have those prints

Posted: **Sat Feb 18, 2006 7:25 am**

hope thats not the other halfs skirt, i get killed for "borrowing" items for my fermentin n stillin

but nice job u will have to let us all know how it sups and how it tastes as a wine to

if it turns out good let us know the recipe

Posted: **Wed Feb 22, 2006 7:52 pm**

Ran cookies today after straining I had around 11 gallons wash. I ran this fast taking no cuts from 110 proof till reading dropped to 15 proof getting 3 gallons total. Reran that 3 gallons tossing a pint of forshots and qt heads .Started160 keeping proof was 150 and ran till proof dropped to 90 getting 1 1/2 gallons of 130 proof . Will air out a few days and temper to 100 proof .Has the oatmeal taste with a slight fruit after taste. Figure this was do to raisin paste in cookies.

Posted: **Sun Mar 05, 2006 6:36 am**

Oatmeal cookie likker has aired and been tempered to 100 proof am suprised how good it is.Gonna put some up for a year to see how it does over time and give away and drink rest of it.

Posted: **Sun Mar 05, 2006 12:17 pm**

You Say, give???

Posted: **Tue Feb 17, 2009 7:50 pm**

Found the jar of cookie other day thought it had all been consumed .Was close to a year old when some friends and I test tasted it I had thought till gone.But found a 1/2 pint jar in back of closet with the lid saying cookie likker on it.Was about 2 good swallows in it and it still tasted good.

Posted: **Thu Feb 19, 2009 12:21 pm**

Pretty fancy straining bags, where you'd come across them.

Posted: **Thu Feb 19, 2009 12:26 pm**

That was a blanket

Posted: **Thu Mar 12, 2009 5:45 am**

That is funny. I was just talking to the wife last night about how the guys on this forum will make a wash from anything that has grain or sugar in it.

cheers

~bd~

Posted: **Sat Jun 04, 2011 9:51 pm**

It's good to know that if I ever become a drag queen that all the clothes I buy can double as filter bags!

Posted: **Sat Nov 05, 2011 9:41 pm**

I love the tiger print strainer bag!

Its funny, because I am new to this hobby but some things come so natural - I got the idea (by myself) I need to strain all that spent corn muck out of my UJSSM wash when racking. By chance I used an old pillow case - with a fancy disney print! and a large child's hairband to secure it around the boiler. Worked a treat. Necessity is truly the mother of invention, but you've topped me with that leopard print.

Posted: **Fri Mar 16, 2012 12:29 pm**

how did this turn out?

Posted: **Mon Dec 10, 2012 7:13 pm**

I must not take this hobby serious enough. I would have eaten those cookies

Posted: **Fri Jan 18, 2013 7:56 am**

SO HOW DID THIS TURN OUT?SOUNDED GOOD

Posted: **Fri Jan 18, 2013 8:26 am**

Ruddfan wrote:SO HOW DID THIS TURN OUT?SOUNDED GOOD

Which one and why are you shouting?

Posted: **Sat Jan 19, 2013 8:11 am**

Have you done other cookies? Like say molasses or ginger snap before? I'm guessing it would be more like a rummy flavor, but the cookie thing got me thinkin.... Like using ingredients from deserts and formenting them. Fudge(the way I make it) mostly sugar and more sugar and some more sugar, and sweetened condensed milk with chocolate and a touch of marshmellow. I could do without the milk flavor and use a marshmellow flavor extract later, but do ya rekon something of those sorts could turn out the same? Or making a cream likker using sweetened condensed milk?

Posted: **Sat Jan 19, 2013 9:47 am**

Yep done mix of cookies from same fella that gave me all the oatmeal ones .Wish he still had that job but he moved on.Never got that many lbs at 1 time or same type cookie since the first time . So used added sugar other times Ive made it and whatever mix the cookies were .Just added sugar content of cookie to added sugar for around 10 -12 proof or so wash. Those I would compare in taste to the Gerber/all bran type washes.

Posted: **Sun Jan 20, 2013 1:13 pm**

So how much of the flavor came over in the other cookies? I LOVE sweet stuff, like drinks and deserts and stuff like that, so being able to mixed two things together would be awesome! And if you didn't have enough cookies to make it with, could you use the cookie reciepe ingredients to make the wash? ...leaving out the eggs and flour and stuff like that... Or would the process be a lot more efficient and easier to just make a neutral or sweet likker(maybe some 60% vodka with molasses or brown sugar mixed in) and then infuse the other cookie ingredient flavors into the final product?

Posted: **Sun Jan 20, 2013 3:43 pm**

bcboyz86 wrote:So how much of the flavor came over in the other cookies?Like I said it taste was comparable to gerber . I LOVE sweet stuff, like drinks and deserts and stuff like that, so being able to mixed two things together would be awesome! And if you didn't have enough cookies to make it with, could you use the cookie reciepe ingredients to make the wash? ...leaving out the eggs and flour and stuff like that...Sure leaving all that out would be making oat whiskey if cookies were oatmeal or oat and sugar for a sugar head likker Or would the process be a lot more efficient and easier to just make a neutral or sweet likker(maybe some 60% vodka with molasses or brown sugar mixed in) and then infuse the other cookie ingredient flavors into the final product?guess that would depend on what kind likker your after

Posted: **Mon Jan 28, 2013 8:12 am**

Tater wrote:
Ruddfan wrote:SO HOW DID THIS TURN OUT?SOUNDED GOOD
Which one and why are you shouting?

Sorry about the Caps the cookie MASH

Posted: **Sun Nov 12, 2017 6:53 pm**

If you read the thread you would know.

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