Home Distiller

Monday AM and this little wash is still chugging along. It got a little slow, so I decided to drop 1/4 tsp of Epsom Salts in for kicks. After it got finished fizzing, I put the airlock back on and it doubled in action. Its now running at 3 bubbles every 2 seconds. Now I realize that using the yeast and some lees from the old sourmash may be contributing to some off smells. But I still think this recipe cant be screwed up unless you want to do it.

SB

Nice.

yeah SB I agree that can happen.
I racked a varient yestarday and all through the ferment I had a little pukyness going on. But I aired a bit and cleared right up. Just smells of beer now.

used a generic cereal version so I did not get the tell tail coloring in the liquid or the nice base aroma. So with the cooked down trub I used, It really changed the profile I had grown accustomed to.

Fermented out just fine though.

Have started a 25l wash of this recipe couple of days ago
Used a generic wheat bran easily available here in Aust.
$1.50 for half kilo.

Used large pots to boil/simmer the sugar and bran, so boil over was less of an issue

The mash is bubbling away nicely outside in the freezing 20 degrees C
Yes I live in the tropics.

Not had an overly vigorous start ....
Just a gentle regular bubbling

Definitely like this recipe
Will see how it turns out in the next few days

Looking forward to distilling it.

hi rad just a quick question,
When reading about the recipe's with dap in them they say it is mainly used for nitrogen wich is a vital component in the wash. with the all brand wash what nutrient in the all brand gives the nitrogn or does it get the required amount from something else in the recipe.
Regards
Braemar

braemar wrote:hi rad just a quick question,
When reading about the recipe's with dap in them they say it is mainly used for nitrogen wich is a vital component in the wash. with the all brand wash what nutrient in the all brand gives the nitrogn or does it get the required amount from something else in the recipe.
Regards
Braemar

I use 20-20-20 fertilizer as a source of additional Nitrogen but it really isn't needed...

Thanks rad,
They say that dead yeast have a fair amount of nitrogen in them, maybe enough to help without using fertilizer in the wash what do you think.
Regards
braemar

Ran this off last night thinking it had stalled...well it didnt. It actually finished so fast I didnt catch it. Opened it up and took a sip and it was dry and very toasty.
The greenish color kind of made me wonder. Mine came out looking very much like old antifreeze. Funny yellowish green color.

Tastes great and the sample I took from the hearts was downright delicious. Cant wait to marry this one to a some corn and see how it smooths it out.
This recipe is a total cakewalk. Highly reccomended for anyone who just wants an idiot proof recipe or for first timers who would like a practically gauranteed success.

Ran mine for about a week and racked it about 5 days ago
Still hasn't cleared properly
Perhaps another week before it is ready to distill?

Looking forward to it


TAF

Did All-Bran flakes, corn flakes, 1/2 cup rye flakes and 1 cup flaked oats. Never "took off" but started gently and took 9 days. Stalled @ 1.035 and I added DAP and epsom salt. Put in another EC1118 and it finished up.

Ran today low and slow. 60 mls fores. 1000 mls before headsy flavor were gone. Collected 1000 mls and saved to be oaked. Collected another 800mls before tailsy flavors started to sneak in. Late heads and early tails should be O'k after airing. Cut to 30% to sample. Nice "clean" flavor with a hint of corn in the aftertaste. Even @ 30% there is still a sharp byte on the tongue (No fuel taste, a'la tasting on a strip run). Would this amount of rye still produce a sharp byte? This is my first use of rye. I thought there would have been a bit more flavor for a single run.

I run a pot-still

Titus-a-fishus wrote:Ran mine for about a week and racked it about 5 days ago
Still hasn't cleared properly
Perhaps another week before it is ready to distill?

The yellowish green wash will never "clear" but the solids will "settle out"... It's probably ready to run whenever you're ready...

Used the Okratini inspiration and made a martini with pickled green bean brine. Added a pickled quail egg to the drink. The "spicey" element from the rye goes really well in this combination. Look forward to a bloody mary with this.

Very easy recipe and an excellant place to start for someone starting out. A good recipe to practice cuts.

Walking Wolf I use a recipe very similar to what u used. To get a more intense flavor I use a sour mash method. Save enough of the left over backset from each run to start a new wash. After 4 generations the flavor will be very distinct and well worth the effort.

Another trick that adds flavor is to save an addition gallon or so of the backset to use in your spirit run. Just add it to the lo wines and do your run.

rad14701 wrote:

Titus-a-fishus wrote:Ran mine for about a week and racked it about 5 days ago
Still hasn't cleared properly
Perhaps another week before it is ready to distill?

The yellowish green wash will never "clear" but the solids will "settle out"... It's probably ready to run whenever you're ready...

Thanks Rad
Was thinking of running it this afternoon
Still opaque with more solids settled out at this point.
It is about 8 days since racking now.....

Didn't want to be too anxious to distill
Have a good amount of "sippin likker" as it is called here - so don't really need more booze.
Except for making stock and experimenting with recipes, which is half the fun of this site

I feel a strawberry panty dropper comin on
"Hey Honey you should try this one ...... it's really nice...... have another"

Am really enjoying the site and hobby
Takes up little time, makes the grey matter work and can do a bit of building at the same time.
That leaves time for other interests of which there are many.
If I could just find a way of living without secular income it would be perfect.

Cheers
Titus

Well just finished stillin a run of my version of the all bran recipe
Maaaaaaate
Thanks for that Rad
Clean, tasteless, odourless and put through a poor quality pot still

Got an 80% start and finished with a 65%
Litre and a half of tails that will be redistilled next run.

Have started another tonight


This is one happy stiller

Congratulations, Titus-a-fishus...

Started my first All Bran Recipe late last night and within 15 min of pitching the yeast it was away and going strong this morning. The S.G was 1.086 right before i capped it off. Is this what i should expect? and where should it finish when ferment has completed? Also i am expecting the ferment temp to drop to around 20deg C, is this a problem or will it just take all little longer? I am patient.
Rossco

Rossco wrote:Started my first All Bran Recipe late last night and within 15 min of pitching the yeast it was away and going strong this morning. The S.G was 1.086 right before i capped it off. Is this what i should expect? and where should it finish when ferment has completed? Also i am expecting the ferment temp to drop to around 20deg C, is this a problem or will it just take all little longer? I am patient.
Rossco

Sounds pretty accurate for a OG, Rossco... Your FG should be at or below 1.000 when fermented to dry... The wash should have a potential ~13.2% ABV... The 20C temperature is at the bottom end of what bakers and most other yeasts find as optimal... Warmer is better but the wash may just move along a bit slower... If it gets too slow just try to find a way to warm it a bit...

Good luck...

WalkingWolf wrote:Did All-Bran flakes, corn flakes, 1/2 cup rye flakes and 1 cup flaked oats. Never "took off" but started gently and took 9 days. Stalled @ 1.035 and I added DAP and epsom salt. Put in another EC1118 and it finished up.

Ran today low and slow. 60 mls fores. 1000 mls before headsy flavor were gone. Collected 1000 mls and saved to be oaked. Collected another 800mls before tailsy flavors started to sneak in. Late heads and early tails should be O'k after airing. Cut to 30% to sample. Nice "clean" flavor with a hint of corn in the aftertaste. Even @ 30% there is still a sharp byte on the tongue (No fuel taste, a'la tasting on a strip run). Would this amount of rye still produce a sharp byte? This is my first use of rye. I thought there would have been a bit more flavor for a single run.

I run a pot-still

Used the distressed oaking method for 10 days. Took this out yesterday and several tried it. Some cut with coke, some with sprite and a couple with water. Every review was two thumbs up. In just a week and a half this stuff aged really well. Every person mentioned how smooth it was. Wife's grandfather is a life-long bourbon drinker and he enjoyed it very much.

WalkingWolf wrote:Used the distressed oaking method for 10 days. Took this out yesterday and several tried it. Some cut with coke, some with sprite and a couple with water. Every review was two thumbs up. In just a week and a half this stuff aged really well. Every person mentioned how smooth it was. Wife's grandfather is a life-long bourbon drinker and he enjoyed it very much.

+1 WW. I done some oaked aging on 2L @ 65% abv and it produced a very very nice sippin whiskey, on par with a good bourbon/sour mash.
My oak is from old whiskey/bourbon barrels, some toasted and some charred. Works great...
Got a 60L ferment goin at the moment... I'll let ya'll know how it turns out...

Thanks Rad...

Thanks rad for this one...truly a simple recipe that ferments quickly and a vast improvement over the 8 Turbos I've tried of varying brands previously.

One small note...in Aust. our sugar does not seem to have the same "grunt"...I find constantly I need to add around 8% more sugar to get to SG's mentioned in various recipes....tested by self and a mate with 2 seperate hydrometers at right temp, no elevation issues over three seperate washes ...This is true of all washes....conclude not all sugars are the same...regional variations.

Cheers!

Thanks, davidwh...

Stop be the Welcome Center for a proper introduction...

Good luck...

This All Bran recipe sounds great, I will be doing my first sugar wash soon and will give it a try. One question, when the wash is done and syphoned off, can the settlings be used in the next batch? Also, my wife and I make wine from concentrated kits, there is always about a liter of settlings left in the carboy which we throw away, could these go into a sugar wash, would there be any benifit in doing this? Thanks for your comments.

olderdog wrote:This All Bran recipe sounds great, I will be doing my first sugar wash soon and will give it a try. One question, when the wash is done and syphoned off, can the settlings be used in the next batch? Also, my wife and I make wine from concentrated kits, there is always about a liter of settlings left in the carboy which we throw away, could these go into a sugar wash, would there be any benifit in doing this? Thanks for your comments.

Several members have experimented with using backset but I don't recall anyone using trub (what you call settlings)...

With most sugar wash recipes the ingredients have been optimized so they are mostly spent by the time fermentation is complete... This leaves only the yeast within the trub as a useful component... In all honesty you'd probably be better off starting each wash from scratch using all new ingredients... With a cheap recipe like this one, as well as other sugar washes, and from a consistency standpoint, reuse just isn't worthwhile...

Using backset is another story altogether because it helps impart a flavor component over multiple batches if you are running a pot still, but it would only mean you'd have to remove more flavor if using a reflux column for neutral spirits...

Hope this helps...

Thanks Rad, I'm hoping to find the final parts for my Reflux and have it operational next week. Will do a simple Bran and sugar wash without the trub. Appreciate the advice.

Wow, This thread really takes some reading!!

If i scale this recipe up to 20l do i still need to pitch in 10tbl spoons of yeast? Seems like an awful lot of yeast? I'm not worried about a super fast fermentation and not bothering with the 20-20-20 or boiled yeast.

No. I run 5 gallon of this and put 2 packets of EC1118 and it does great. It would run with 1 packet but by putting 2 you get a better start to the ferment. 3 tablespoons bread yeast will run it fine.

Yeah, Thanks WalkingWolf. That sounds much more like it. I've been doing UJSM recipe and wan't to try this one.

Gravel wrote:Wow, This thread really takes some reading!!

If i scale this recipe up to 20l do i still need to pitch in 10tbl spoons of yeast? Seems like an awful lot of yeast? I'm not worried about a super fast fermentation and not bothering with the 20-20-20 or boiled yeast.

WalkingWolf wrote:No. I run 5 gallon of this and put 2 packets of EC1118 and it does great. It would run with 1 packet but by putting 2 you get a better start to the ferment. 3 tablespoons bread yeast will run it fine.

Don't forget. This recipe was not born a TnT recipe. It started as an experimental process to use as a simple starter recipe or perhaps a substitute alternative to a turbo.

Much of what is talked about is an effort to dial this thing in to render an optimal finish. I recon that could mean different things to different people.

I have never used anything but the cereal for feeding the beasty's.I do use 4 oz. of fleishman's
per 20liters and it powers through very quickly. Tried some other distillers yeast and not happy at all with the sluggish performance.

Now I've grown accustomed to the yeast influence and rather expect and look forward to it.

You're right LWTCS. I followed up with RAD on this one and he confirmed that 10 tablespoons would be the appropriate amount for the 5 gallon (20 Liter) ferment, as you said. This recipe was developed as a fast fermentor to direct folks away from the turbos. I stand corrected

Here is a reply to a recent PM...

Without checking, both All Bran and Gerber state 1 - 2 tablespoons per gallon, which would equate to 5 - 10 tablespoons for 20 liters... It would be up to the individual to determine where in that range they want to be... I regularly use 8 - 10 tablespoons of Fleischmann's baking yeast in 20 - 25 liters... In fact, some recipes call for 1.25 - 1.5 cups (18 - 24 tbsp) in a 25 liter wash whereas my recipes recommend .5 - .625 cup... This amount of yeast helps get turbo-like performance, yet doesn't impart the off flavors and taste associated with turbos... Pitching a single sachet of EC1118 would do the job but would take significantly longer to finish... Many members have fine tuned the recipes to their individual preferences... The idea is to provide novices with recipes that will virtually guarantee success without resorting to turbos...