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escism wrote:This is the first time at attempting the recipe. I've been reading through everything thus far. I've got my grain in the fermenting bucket, I added Turbo Yeast Pure X-Press. This is what I picked up at the brewing shop in town. I'm just wanting to make that it will work in this recipe? I've seen a lot of people go back and forth about not using turbo yeasts. I didn't see anything about 'pre-soaking' the yeast. What I picked up was a dry powder like substance is it ok to just toss that into the wash and mix it up really good? That's what I did based on the original recipe and just want to make sure I'm off on the right foot. It's only been about 6 hrs since I bucketed it. I'm hoping to see some bubbles forming in the AM. Just trying to put my mind at ease while I continue reading on about all of this.

Turbo Yeasts have enzymes and nutrients added which may send your recipe south. You'll know if you get that puke smell. Not saying it won't work.....but this is a Tried and True Recipe that has stood the test of time. As long as it is followed correctly. Turbo is not part of this recipe.
The reason you hydrate your yeast first is to get your wash off to a fast start before the bad stuff has a chance to get a leg hold over your yeast. I usually get action within a couple hours with my distillers yeast.

T-Pee wrote:

Scribbler wrote:So - one thing I've noticed: the grains tend to settle pretty fast on the bottom, and for MOST of the ferment, only the top layer is super active in adding flavour.

Any benefits in agitating the grain bed?

I'm thinking a 3.5 ft long stainless steel auger (maybe two or three inch diameter) set to run for a half hour every six to eight hours?

Just to keep it mixing?

The active fermentation will mix hell out of it without you stickin' your fingers innit.
I could quote Rad at this point but...naaaaah.

tp

T-Pee, I bet I could almost guess what Rad said! I'm thinkin' of a drill instructor with a subject.

GrassHopper wrote: Turbo Yeasts have enzymes and nutrients added which may send your recipe south. You'll know if you get that puke smell. Not saying it won't work.....but this is a Tried and True Recipe that has stood the test of time. As long as it is followed correctly. Turbo is not part of this recipe.
The reason you hydrate your yeast first is to get your wash off to a fast start before the bad stuff has a chance to get a leg hold over your yeast. I usually get action within a couple hours with my distillers yeast.

Well its been in there over 12 hours now. Not a single bubble that I've been able to spot. I was hoping to wake up to lots of fermenting bubbles coming through my air lock. So now my question is, can I go in and stir up the mash to try and aerate it and agitate a little bit to kick start it and get it going? Currently there isn't any smell going on, so I wouldn't say it's a puke, just seems to be slow rolling. Any help / advice is welcomed.

Yes, aeration is the key. Turbo yeast behaves not always like bakers yeast, some of them need much more time to start off. With them a starter or hydrating would have been a good thing (as GrasHopper wrote before).

The temp is correct for this yeast? Normally it's written on the sachet.

der wo wrote:Yes, aeration is the key. Turbo yeast behaves not always like bakers yeast, some of them need much more time to start off. With them a starter or hydrating would have been a good thing (as GrasHopper wrote before).

The temp is correct for this yeast? Normally it's written on the sachet.

I have it setting between 80 - 82 using my warming belt. The sachet (I'm assuming this means packet?) says between 75 - 85. Here in a bit I will go in and stir it up and agitate it really well.

Thanks!

Hi, I am giving a try at this recipe as my first. Started first generation on Dec the 30th, so I am at the fifth day now. Used 3.2Kg white sugar, 3kg cracked corn (used less because mine is cracked very finely, sort of a corn meal with some bigger chunks actually). 19lt water and baker yeast. Did not get a OG reading because I trusted the recipe. It started bubbling almost immediately, and it is still bubbling now after 5 days. Is this common? recipe said 3/4 days fermentation.Temperature of wash is around 73 degrees. I guess I'll wait some more, should I try and raise the temp?

cheers

I've had it take 2 weeks this time of year because of the lower temps.

It's done when it's done.

tp (half-assed philosopher)

I've seen 3-4 days, and I've seen 2 weeks in the same barrel, just different generations.

With temp control and oyster shells (which I really think should be part of the recipe), it's varied less, but it still varies.

Hi Guys,
Just two quick questions. When I siphon off the wash do I go right to the bottom of the fermenter or just above the corn? Also, at what point does the corn begin to float up to the top? I've just completed my first(sweet) ferment and am now waiting on the second(sour) ferment to finish. I plan on getting 4 or 5 batches of low wines before I do a spirit run.
Thanks
Patrick

Just above the corn. Exposure may lead to infection.

A couple of questions for this recipe now that I've gone through two distillations.

1) I keep hearing people talk about a striping run to collect low wines and then redistilling them to be of higher proof. Essentially, I should take everything collected from my first run and re-run it to try and get higher ABV? Some of the hearts that I collected are 60-65 ABV. To me this is ideal ABV, actually I prefer in the 45-50 range for most of my bourbons / whiskies. Are most just simply wanting higher ABV to have a 'stronger' drink?

2) I've also read on the forum that if you're going to do a feints run that you should cut the proof of the feints to 40%. I can't remember which thread I saw it in (http://homedistiller.org/forum/viewtopi ... 15&t=48727), but I believe someone said to not put anything higher that 40% ABV in your still. Is this true?

3) If I decide to do the feints run once it's done distilling do I just toss the backset out? It seems like it would be mainly water.

4) Is this process of running the feints resulting in more and more of a neutral spirit? That's not really want I want. I want more of a whiskey than a neutral spirit.

I think that's all. Just trying to get more of the details down for after the initial runs. Thanks everyone!

escism wrote:A couple of questions for this recipe now that I've gone through two distillations.

1) I keep hearing people talk about a striping run to collect low wines and then redistilling them to be of higher proof. Essentially, I should take everything collected from my first run and re-run it to try and get higher ABV? Some of the hearts that I collected are 60-65 ABV. To me this is ideal ABV, actually I prefer in the 45-50 range for most of my bourbons / whiskies. Are most just simply wanting higher ABV to have a 'stronger' drink?

2) I've also read on the forum that if you're going to do a feints run that you should cut the proof of the feints to 40%. I can't remember which thread I saw it in (http://homedistiller.org/forum/viewtopi ... 15&t=48727), but I believe someone said to not put anything higher that 40% ABV in your still. Is this true?

3) If I decide to do the feints run once it's done distilling do I just toss the backset out? It seems like it would be mainly water.

4) Is this process of running the feints resulting in more and more of a neutral spirit? That's not really want I want. I want more of a whiskey than a neutral spirit.

I think that's all. Just trying to get more of the details down for after the initial runs. Thanks everyone!

Most that do strip and spirit runs, do so to get final cut at atleast 62% for taking on oak. Single run I've rarely seen above 50%. Strip till collected volume mis about 30% abv and charge for second run with it. Your keep cut should be about 65% cut to whatever you age on oak at and forget about it for a few months. This is for a pot still reflux is different animal.
The 40% for second run is a saftey thing. Over that the boiler charge is highly flammable and a leak could be a disaster.

Take everything from a stripping run (I cut foreshorts out) and dilute to under 40%, or run deep into the tails so that you are under 40% without dillution.

I feel multiple runs aid more in condensing fractions for easier cuts and the higher abv is a benefit. Your drink strength is totally up to you. Dilute your product to the proof you like after aging.

Cant help you on the feints running. I use mine in my thump keg.

Posted same time as jed.

Today I did my first stripping run for a first gen UJ. All went well, I tossed first 200ml then got 2.5lt @50%ABV. Not much corn flavor in this spirit, but that's to be expected. I am now waiting the second gen, which is already fermenting, to spirit run both together. I am starting to think that my still (potstill with a very long column) thanks to the cold weather and some passive reflux might be able to give me aging strength on a single run. I might try this on the third gen.

There's probably not much corn flavour because you stopped running way too early. If you want flavour, strip until the whole lot is 40% or even 30% for more flavour.

Monkeyman88 wrote:There's probably not much corn flavour because you stopped running way too early. If you want flavour, strip until the whole lot is 40% or even 30% for more flavour.

I stripped unti I was collecting 25%. I noticed fusel oils floating in the last jar so I stopped. Next time should I keep going? It takes a lot to dilute to 30%

Try next time to strip out 1/4 of that, what you give in the boiler. Low wines are allowed here to be cloudy.

cuginosgrizzo wrote:

Monkeyman88 wrote:There's probably not much corn flavour because you stopped running way too early. If you want flavour, strip until the whole lot is 40% or even 30% for more flavour.

I stripped unti I was collecting 25%. I noticed fusel oils floating in the last jar so I stopped. Next time should I keep going? It takes a lot to dilute to 30%

I strip until what comes off the still is 20% or even down to 10% if I'm doing something else and have the time.

I don't bother measuring the output any more and I've never bothered with a parrot. What is in the jar is more important.

What do you do with the low wines that you placed in the boiler that do turn into anything after your run? Do you run them again or just toss them out? Seems like a lot of good ethanol still available in there.

That's your backset, put some into your next wash to make sour mash. Not much ethanol is left.

escism wrote:What do you do with the low wines that you placed in the boiler that do turn into anything after your run? Do you run them again or just toss them out? Seems like a lot of good ethanol still available in there.

I can't make any sense out of that question. You might be talking about what I use for weed killer. There's not much alcohol left in that.

Boiler leftover from stripping run = backset. Use in next generation ferment. Boiler leftover from spirit run = garbage.

wtfdskin wrote:Boiler leftover from stripping run = backset. Use in next generation ferment. Boiler leftover from spirit run = garbage.

I forgot to put in 'spirit run'. My bad guys, this is the answer that I was looking for though! Thanks.

wtfdskin wrote:Boiler leftover from spirit run = garbage.

I just saved some for an upcoming sacrificial run. Actually have to water it down a little.

raketemensch wrote:

wtfdskin wrote:Boiler leftover from spirit run = garbage.

I just saved some for an upcoming sacrificial run. Actually have to water it down a little.

so you are using it for its acidity?
Why the need to water it down

Swedish Pride wrote:so you are using it for its acidity?
Why the need to water it down

Just because it's at ~45%. I'm only using it because it's more than enough alcohol for a sac run, and it would otherwise be waste. I don't want to waste a wash or any of these delicious feints...

raketemensch wrote:

Swedish Pride wrote:so you are using it for its acidity?
Why the need to water it down

Just because it's at ~45%. I'm only using it because it's more than enough alcohol for a sac run, and it would otherwise be waste. I don't want to waste a wash or any of these delicious feints...

how could you possibly have dunder/backset @45%?

Holy crap, how high did it start?