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I did but I've been using this for four years and haven't had this problem. I regret posting it ill figure it out.

Do not regret... we are trying to help... just my sweet feed has no added oils ...

I noticed oils on my sweetfeed ferment and it was the decent TF stuff before our local quit carrying it.
Makes a good drop in any case.

tp

thanks for the sweet recipe K.S....... instead of using bakers yeast I bought Lalvins EC-1118 yeast. Does anybody know how much I use with this recipe? I tried it with bakes yeast but the yield was a little low, so I bought some distillers yeast hoping it would increase the yield. The packets size is 0.176oz. Thanks for any help. This is a great forum! My head is going to explode with ALL this info!

live_free wrote:I did but I've been using this for four years and haven't had this problem. I regret posting it ill figure it out.

Could have just been the one bag. Corn has a lot of oil naturally. When the corn is stored in a silo before being bagged, there's a lot of pressure (weight) from the top down. That pressure can cause the corn at a lower level in the silo to release some of its oil. The oil that is released can migrate even further down the silo - saturating the corn at the lower level. Could be what happened to your bag of SF. In any case, I wouldn't worry too much about it. The veggie oil won't hurt you and like I said before, you can wick it from the surface with paper towels if it bothers you.

There's a lot to be said for making your own. Cracked corn is readily available and if you can't find one of the others (oats or barley), substituted some other grain (wheat, rye, rice, etc.). Be sure to keep notes of what and how much you substitute because it might be so good that you'll want to repeat it.

farmboy777 wrote:thanks for the sweet recipe K.S....... instead of using bakers yeast I bought Lalvins EC-1118 yeast. Does anybody know how much I use with this recipe? I tried it with bakes yeast but the yield was a little low, so I bought some distillers yeast hoping it would increase the yield. The packets size is 0.176oz. Thanks for any help. This is a great forum! My head is going to explode with ALL this info!

EC-1118 is a low temp yeast. As I remember, it works best at between 60 and 75 dF. So, you'll probably want to run the ferment at a little lower temp than you would with the baker's yeast.

Amount - I don't know. I usually use EC-1118 with fruit and only use 1 packet per 4 to 5 gallons of must. Could be that you would want to use more for a grain wash to get a quicker start to help prevent an infection. That seems to be the logic behind using large amounts of baker's (or other), so don't see why you wouldn't do the same with EC-1118.

Edit: I don't think the EC-1118 will change your yield. The yield will be determined mostly by the starting gravity of the wash. If you maintain a good ferment (temp, PH, proper nutrients), that will also influence the amount of hearts yield. Bad ferment = lots of heads.

S-Cackalacky wrote:

farmboy777 wrote:If you maintain a good ferment (temp, PH, proper nutrients), that will also influence the amount of hearts yield. Bad ferment = lots of heads.

Amen!

Odin.

I made this followed the directions and it stopped at 7.8%abv also the only feed I could find still had about 10-15% pellets in it. Any thoughts omonele from tsc was what I used

Huh???

Hell I cant get all grain sweet feed within 100 miles of me hahaha.Get all the pellets I want aint doin that though.Really 100 miles search a nothing.

Like it's been said in the thread many many many times before - make your own.

Yea I just cant get my hands on any sacks of barley.

W Pappy wrote:Yea I just cant get my hands on any sacks of barley.

Been my issue also. I found some small 3ish pound sacks at a Amish store not long ago. But I have no idea if that is the right kind for our hobby. More reading for me I guess.

StillLearning1 wrote:

W Pappy wrote:Yea I just cant get my hands on any sacks of barley.

Been my issue also. I found some small 3ish pound sacks at a Amish store not long ago. But I have no idea if that is the right kind for our hobby. More reading for me I guess.

Like I said a few posts back:

There's a lot to be said for making your own. Cracked corn is readily available and if you can't find one of the others (oats or barley), substituted some other grain (wheat, rye, rice, etc.). Be sure to keep notes of what and how much you substitute because it might be so good that you'll want to repeat it.

It's not rocket science. Substitute something else until you find a source for the barley.

It ain't that big a deal just sayin how hard it is to find.Got some corn wheat and molasses goin now.

order in 50 pounds of untreated barley seed ...

try here maybe http://www.johnnyseeds.com/p-7783-barley-conlon.aspx" onclick="window.open(this.href);return false;" rel="nofollow 50 pounds for 29.00 plus shipping or find your own source closer

Thanks FullySilenced, good info I will be putting in a order.

I have done this recipe a few times with good success in the past but i put together 2 gallon batches the other day and this morning the ferment has stopped how could I restart this or is it just better to make a new batch? i know I could probably use the search feature but it is not working right now. Ya'll have a Merry Christmas and hopefully i'll get this ferment back on track.

Ok a little help are may not need any. Tuesday afternoon started this recipe exactly the way sihinner said to. Tuesday night my fermentation bucket with air lock was bubbling away. All day Wednesday and till I went to bed it was rapidly bubbling every second are so. This morning one bubble every thirty seconds. And now nothing! From what I've read it should still be some what bubbling. It's kept in a room off the floor with a heater temp in room is 75 degrees temp of ferment is 80 degrees. Is this normal ?

I had the same thing it finished at 7.8% i think it was a stuck fermentation and next time I am going to try and stir it up and see if it ferments out any more sugars what was your starting gravity by the way?

I don't know the gravity reading cause I drop my hydrometer and broke it. Plan on taking a ride to get a new one

Boxcutter, it could be finished. No hydrometer - give it a taste. If it has a dry wine taste, it's probably finished. With the right temps and good water, I've had SF ferments finish in less than 3 days.

Going get a hydrometer right now when I ruturn I'll let ya know the reading

Ok raked the spent grain off took a reading and got 1.000 with the lid off noticed a little bubbling in the ferment

It'll fizz and bubble a bit. Rack it into another container to clear for a few days and it will Degas as you are doing it then run it. If the hydrometer reads 1 you are done.

Thanks. I thought it was but was second guessing myself

Ok one more question and I'm done with question. I racked it into another bucket but I planned on doing a second gen. Can I just put some distiller water over my first ferment and in a couple days when I make my run use the backsets plus the sugar and put it back into the ferment bucket that I started with ? Are is the first ferment done ?

Kentucky shinner wrote:Ok i was gonna run my wash this morning and here is where my hydro is reading. I guess it was still working very slow. tell me what each of these marks measure please. I am guess this reading is .998?

Do the final readings shown here need to be adjusted for temperature?

Would I get a false beginning reading if I checked it after pitching the yeast?

Boxcutter wrote:Ok one more question and I'm done with question. I racked it into another bucket but I planned on doing a second gen. Can I just put some distiller water over my first ferment and in a couple days when I make my run use the backsets plus the sugar and put it back into the ferment bucket that I started with ? Are is the first ferment done ?

A couple of inches of tap water over the grain bed and low temps will hold your grain bed for a few days or more while you are stilling . Dump hot backset into a bucket and convert sugar immediately when you have finished a run and set it back to cool . When you have the percentage of backset you want to add you will , hopefully have converted the amount of sugar you wish to add to the next run . You can always warm the liquid back up . If you dump it back in too hot you can kill your yeast .

Thanks !!