sweetfeed whisky

[mrdripman]

Update on Tractor Supply sweet feed:

Was at TSC today looking for the Producer's Pride "10% ALL GRAIN", as was mentioned in an earlier post. I had looked at the TSC website and it was there, and said my local TSC had it in stock.

When I got there I could only find Producer's Pride "ALL GRAIN". None with the "10%" in the name. I did not look at the ingredients tag and went hunting for some help. Talked with one of the sales guys and he looked at me real funny when I mentioned this -- Like he had never heard of the "10% ALL GRAIN". So, we looked it up in his catalog and sure enough the "10% ALL GRAIN" was there, so of course I said "Seeeeee!"

He copied the stock number and we went back to where the "ALL GRAIN" was palleted. Well damn, the "ALL GRAIN", minus the "10%", had the same stock number!! The ingredients tag had the expected COB plus molasses ingredients!

Got me a bag!

So, apparently the "10% ALL GRAIN" and the "ALL GRAIN" are the same. Maybe that will help someone.

Drip

[Jimbo]

I guess they had some variation in protein content in the lots so they just took 10% off the label LOL. Ive had cracked corn vary from 7-10%, as marked on the tag. Doesnt make much difference to us brewers. Its the other 90% we want

[S-Cackalacky]

Update on Tractor Supply sweet feed:

Was at TSC today looking for the Producer's Pride "10% ALL GRAIN", as was mentioned in an earlier post. I had looked at the TSC website and it was there, and said my local TSC had it in stock.

When I got there I could only find Producer's Pride "ALL GRAIN". None with the "10%" in the name. I did not look at the ingredients tag and went hunting for some help. Talked with one of the sales guys and he looked at me real funny when I mentioned this -- Like he had never heard of the "10% ALL GRAIN". So, we looked it up in his catalog and sure enough the "10% ALL GRAIN" was there, so of course I said "Seeeeee!"

He copied the stock number and we went back to where the "ALL GRAIN" was palleted. Well damn, the "ALL GRAIN", minus the "10%", had the same stock number!! The ingredients tag had the expected COB plus molasses ingredients!

Got me a bag!

So, apparently the "10% ALL GRAIN" and the "ALL GRAIN" are the same. Maybe that will help someone.

Drip

I had a thread going a while back that discussed this same thing. Myself and someone else posted pics of labels from "10% All Grain" and "All Grain" and found the labels to be identical with one exception - the "All Grain" ingredients listed, "grain products" instead of "corn, oats and barley". So, Producer's Pride seems to be a little creative with their labeling. I bought the "All Grain" and found that it looked to have everything it should - maybe a little trash (stems and such).

S-C

[Truckinbutch]

I'll stick with mixing my own . Not dogging TS . They are fine folks that have an agenda different from ours . You can feed critters with what ever mix is available as long as the nutrient levels are adequate . We have a different criteria .

[Still Water]

I'll stick with mixing my own . Not dogging TS . They are fine folks that have an agenda different from ours . You can feed critters with what ever mix is available as long as the nutrient levels are adequate . We have a different criteria .

This sounds better than looking all over for sweet feed with no pellets, have you perfected the quantities of everything when you make it yourself ?? Also other than oats cracked corn and molasses what else do you put in it?

Thanks

[Realdealoo8]

Hi to all and I appreciate any help you can provide. I'm on day 5 of a 30 gallon sweet feed mash. Days 2,3 and part of 4 had major yeast action ( I used red star) and was constantly producing bubbles through my jug airlock. So yesterday and today it has greatly slowed mostly stopped. I opened the container expecting to see a nice head and fermenting almost done, well no head just some floating grains and the mash is still sweet. It was still bubbling just not near as far along as I planned it to be. I did not expect any sweet flavor left. It has been sitting at 75-78 degrees since I mixed it. Would you do anything to it? I have not stirred it or even looked at it prior till today. Thanks again.

[mrdripman]

On the ALL GRAIN -- I was seriously considering purchase of the individual components as well. Could not locate any Barley though -- whole, rolled, or cracked. Finding the unsulfured molasses also seems to be a problem too. I did hear that there is a molasses product that appears around here during deer season. Never have seen it so I don't know what it is.

To Realdealoo8 -- I am assuming this is the first batch you have fermented. I have not done a batch of SFW yet, but if it is like some other recipes on the first batch, it seems to me that the first batch does sometimes taste sweet or somewhat sweet, even when finished fermenting. That does change on successive batches when you use some of the sour backset in the next mix. If I remember correctly, an initial batch of SFW has a pretty short fermentation time -- 5 days or so, I think.

I hope you have a hydrometer. If you don't, get one, and learn to use it. You need that to determine when your mash/wash is finished as well as determining the final ABV you may achieve by measuring both the SG (starting specific gravity) and the FG (final specific gravity. If you had a hydrometer you could tell if your ferment was stuck or not. Your FG should get to around 1.000 or even less, down into the 0.990's. If it reads a good bit higher than 1.000, you could have a stuck fermentation as a possibility. Hope this helps a bit.

Drip

[steve2md]

Hi to all and I appreciate any help you can provide. I'm on day 5 of a 30 gallon sweet feed mash. Days 2,3 and part of 4 had major yeast action ( I used red star) and was constantly producing bubbles through my jug airlock. So yesterday and today it has greatly slowed mostly stopped. I opened the container expecting to see a nice head and fermenting almost done, well no head just some floating grains and the mash is still sweet. It was still bubbling just not near as far along as I planned it to be. I did not expect any sweet flavor left. It has been sitting at 75-78 degrees since I mixed it. Would you do anything to it? I have not stirred it or even looked at it prior till today. Thanks again.

If you followed the recipe as far as how much sugar you used, it's just not done yet. did you take an O.G? What's the gravity now? How much yeast did you pitch? I'm willing to bet it just needs a few more days. I let my sweetfeed go for at least 7 days (but I use a hydrometer, the airlock is just an indicator). Like I said, if you took a gravity reading before, and take one now, you can get an Idea where it's at. My Alcoholmeter (distillers hydrometer) reads down to 10%, so when I neglect to take an O.G. reading, I wait till that one registers at 10-11% and run it. If you added too much sugar, it could have kicked out the yeast when the abv got too high, but I don't think that's the case at those temps with only 5 days. Give er a stir, wait 3 days and taste it again

[Realdealoo8]

If you followed the recipe as far as how much sugar you used, it's just not done yet. did you take an O.G? What's the gravity now? How much yeast did you pitch? I'm willing to bet it just needs a few more days. I let my sweetfeed go for at least 7 days (but I use a hydrometer, the airlock is just an indicator). Like I said, if you took a gravity reading before, and take one now, you can get an Idea where it's at. My Alcoholmeter (distillers hydrometer) reads down to 10%, so when I neglect to take an O.G. reading, I wait till that one registers at 10-11% and run it. If you added too much sugar, it could have kicked out the yeast when the abv got too high, but I don't think that's the case at those temps with only 5 days. Give er a stir, wait 3 days and taste it again[/quote]

My father had my hydrometer so I don't know where I began. I don't think I added too much sugar as I followed the recipe, and the abv is not too high to have killed the yeast judging by smell and taste. I gave it a stir and a hour later it's blowing co2 out the airlock again. Guess ill let it sit some more and see. I know it's only day 5, just such a huge change so quickly Thank you guys !

[Truckinbutch]

Patience is the biggest thing I have learned from this website . It will get done when it gets done . You are running a 30 gal batch ? You can't expect that to finish in the mirical 5 day ferment that the 5 gallon bucket guys get under ideal conditions . Not disparaging them in the least . Larger volumes can take longer .
I fully expect a 40 gallon sweet feed mix to take 21 days or more . Use no air locks , either . Finger dip test and visual inspection tells me when it is ready . If it tastes sweet on my finger it ain't ready . Hope my reply helps .

[sltm1]

I've done the sweet feed recipe a few times before this batch in my 5gal pot still and my highest proofing was 120-125 (enough to fill a 1qt and most of another, mason jar), then it started to deterioriate in proof. On this batch I tweeked the recipe and added more sugar but only got 8.53 abv. I'm not sure why, but the 1st run of the batch (5gal, no tails added) proofed at 135 for almost 2 full qts and the 2nd run of 3gal, with one qt of SF tails added started at 145 proof. I filled a 1qt mason jar with this proof. I also got another pint at that proof before a major thunderstorm erupted and I ran in my shop to get my pancho. On the way I knocked over my cylinder holding my hydrometer, busted it and finished the run by taste and smell, not sure of the proof at the end. What variable would have caused the batch to produce a higher proof ? Adding sugar would have made more alcohol, but not a higher proof would it? BTW, besides the extra sugar everything else was the same as all batches before except the fermentation time took a bit longer.

[steve2md]

I've done the sweet feed recipe a few times before this batch in my 5gal pot still and my highest proofing was 120-125 (enough to fill a 1qt and most of another, mason jar), then it started to deterioriate in proof. On this batch I tweeked the recipe and added more sugar but only got 8.53 abv. I'm not sure why, but the 1st run of the batch (5gal, no tails added) proofed at 135 for almost 2 full qts and the 2nd run of 3gal, with one qt of SF tails added started at 145 proof. I filled a 1qt mason jar with this proof. I also got another pint at that proof before a major thunderstorm erupted and I ran in my shop to get my pancho. On the way I knocked over my cylinder holding my hydrometer, busted it and finished the run by taste and smell, not sure of the proof at the end. What variable would have caused the batch to produce a higher proof ? Adding sugar would have made more alcohol, but not a higher proof would it? BTW, besides the extra sugar everything else was the same as all batches before except the fermentation time took a bit longer.

Starting with a higher abv wash will get you a higher proof in the final product

[indybbq]

So I am trying my hand at this recipe. All turned out well thus far with fermenting and I am going to try and run the batch soon, but my question is this....

How long will the fermented mash last before I distill it? I made it a couple of weeks ago and have kept it sealed with the airlock on it, so it hasn't been exposed to the air. It has been at constant temperature indoors in the 70-80 degree F range. Will it still be good? Will it hold indefinitely? Just wanting to make sure I am not going to run an infected or corrupt batch. Thanks in advance for the advice.

[S-Cackalacky]

This is kinda in the same vein as Indybbq's question -

I started a SF ferment about a month and a half ago and due to some unforeseen circumstances I couldn't run it right away. This is my first SF ferment. I split the recipe into two 5 gallon buckets with sealed lids and airlocks. Today I opened them up to rack them off into a 5 gallon water jug. Both buckets of wash had a thin layer of foamy, cottony white stuff floating on top. I got a taste of the wash when I sucked on the siphon hose to rack it off. It tasted OK - dry, normal wash taste.

Question is - Was this some kind of mold/fungus and do you think it's OK to run the wash? And, should I get rid of the spent grain, sanitize the buckets and start from scratch, or do you think it's OK to use it in a 2nd gen?

Should I have the old woman wash my mouth out with soap?

Just sayin',
S-C

[swampdog 2]

cackalacky, I got a batch of sf working 10 pounds grain 20 pounds sugar been working 10 days thought this stuff usually worked off in 5 to 7 days looks good almost through ihope has good head on it

[Coyote]

I have on occasion let a batch of Sweet Feed go as long as 3 months
The white mold on top will not hurt a thing

When I know it will be a while getting back to the batch I do try to
keep it as cool as I can until I can run it.

Don't mess with the recipe very much sometimes less is more.
Trying to get a higher % wash does not always work out

SLOW DOWN, YOU'LL GET A MORE HARMONIOUS OUTCOME.

Coyote

[Stainless dude]

You got that right Coyote

[S-Cackalacky]

I have on occasion let a batch of Sweet Feed go as long as 3 months
The white mold on top will not hurt a thing

Coyote

Thanks for the response Coyote.

I mentioned the problem I was having with the white film on top of my SF ferment in a different thread and Lampshade posted this link that helps to explain things a little better -
http://homedistiller.org/forum/viewtopi ... =3&t=15424

It would appear that the lacto infection can be a good thing as long as it's not pushed too far. I'll go ahead and try a few more gens and just keep an eye on it.

By the way Coyote, if I went any slower, I would be moving backwards.

Just sayin',
S-C

[Still Water]

Trying my hand at this one, I'll be doing a 20 gallon wash in a thirty gallon food drum.

So far so good I scaled up the 5 gallon recipe, it worked out to be 25lbs Producers Pride all grain (1/2 bag) 28 lbs of sugar. This all went in barrel with 10 gallons of near boiling water, put the lid on and let sit for 90 min.
I then added 11 gallons cold water to bring temp just under 100 degrees F. During the 90 min wait I made a starter with 1L of water a cup of sugar and 3 packs of whiskey yeast with AG it took off like crazy and had a nice slurry at pitch time.

The OG before pitching yeast was 1.064 This thing started bubbling thru the blow off hose within 45min.

This morning it is bubbling like crazy and the barrel is very warm. I will keep you posted as to the outcome. It's going to be a little cool the next few nights may have to figure out how to get this from the garage to the house tonight.


Cheers

[Hound Dog]

SW, just wrap it in a blanket and it will keep the chill off overnight.

[SIXFOOTER]

Just cranked up a batch of this one this afternoon and it kicked off immediately. Followed the original recipe, about 4" of feed, 2 gallons boiling water, 7lbs sugar. With it running as hard as it is I might get to run this one next weekend.

[Still Water]

After 4 days my 20 gal mash is still bubbling hard, barrel temp has dropped from 88 to 86.

The smell coming out of the blow off hose is wonderful, can't wait to run it.....


Cheers

[MGofPickens]

Ok,I went 10 gens with it, added some molasses on Gen 8 (which I would not recommend) and all is just great. Just started over yesterday. I have been doing an SG of 1.08, but have thought about going higher. Has anyone done, like, a 1.1? Anyway, great recipe! I dunno why they suggest novices to begin with neutrals. My last run was 1.08 OG and finished at 098. I was reading in another article about slow through heads, then speed up a little through hearts. I tried it, and you may not believe me, but going real slow, 2-3 drops a sec, hearts abv was 150 proof. Gonna do 3 more gens (to get enough distillate to fill my 2 gallon oak barrel I just ordered!) and try my hand at a sour mash.

[Gashinner40]

Sounds really good, thanks for sharing!

[mrdripman]

I've got a first generation SF mash that is just finishing. It's been fermenting almost 11 days, since Sept 17 at around 9:30pm -- still some bubbles popping today. Guess it could have "finished" a bit earlier. I bumped the original recipe up to an SG of 1.074 - 1.075. It is finishing at 0.991 (measured today and temp corrected), so that is around 11% ABV. Smells great, and sour taste is really nice. Hopefully, I can get it clarified by next weekend and run it thru my CM column. That will be the first time I will be able to run it anyway.

Drip

[Hound Dog]

Well, I just got through with a run of sweet feed. I added a box of Kellogg's Corn Flakes to the ferment so I could call it Sweet Feed Bourbon It finished in a week then I racked it into buckets and let it clear a week. I stripped it and re-ran it through my pot still. I blended the hearts with a touch of tails and put them in jars with varying numbers of JD Oaksticks. I bought the barrel chunks instead of the chips. They are big chunks so I split them into smaller sticks and toasted them. I figured I would experiment with how much oak to use and see what I liked best.

I'll see how it turned out in a couple weeks but I have to say, the stuff seemed pretty good tasting right from the stripping run. It didn't seem to carry any off flavors at all. I'm not really a big bourbon or whiskey fan, I just wanted to see how it comes out. A little whiskey or bourbon now and then is good for the soul with winter on the way.

[mrdripman]

Hey Hound Dog -- sounds good. I've got a 2nd gen of Odin's CF mash to distill too. Hmmm -- maybe I should think about combining some of its results with the Sweet Feed distillation to see what that tastes like! LOL!

Odin's CF is nice; however, I am not a true corn likker lover it seems. I've got some CF on oak chips and it is getting quite a bit better than the white version for me. The SF should have at least some corn flavor since corn is a goodly component of the All Grain mix.

Drip

[Prairiepiss]

Why did you have to add corn flakes to make it a bourbon? Not that it could really be called a bourbon to begin with. But sweetfeed or wet cob. Is usually made up with corn, oats, and barley. Cob.

[Hound Dog]

Why did you have to add corn flakes to make it a bourbon? Not that it could really be called a bourbon to begin with. But sweetfeed or wet cob. Is usually made up with corn, oats, and barley. Cob.

I thought bourbon was supposed to be a minimum of 51% corn. The Tractor Supply SF All Grain in the purple bag I got did not list the grains or percentages on the label. It certainly didn't look like half corn so I threw in a box of corn flakes for good measure. Here at Hounds Hollow it will be considered bourbon as I am supreme ruler here and make the rules .

Seriously, I'm new at this. It is a hobby after all, just something to have a little fun with and experiment. If it turns out good then Great! I have something to enjoy and share with a few buddies . If it is crap, oh well. It will sit in the corner with the feints jars waiting to get put through the reflux still to clean it up to a neutral. I just can't stay in the box all the time

[Stainless dude]

What your making there hound is called a sugar head, both sf and uj are and are both excellent recipes. But neither will ever be a bourbon. Whiskeys they can be called but not bourbon. Good luck on your run I'm sure you'll really like the flavor, very smooth drink.