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blueberry melomel
10#blueberries
5# wild flower honey
d-47 yeast
water to 4 gallons

also toasted some rye malt and made some crystal rye malt for a rye braggot in a few weeks

Rye-backset-sugarhead-vodka-spirit run.
70% rye backset + 30% water + sugar fermented to 10%. 2 long stripping runs down two 30%. I added some feints from a rye whiskey and some water.
Stinky fores are dripping slowly now.

I ran a blend of 6 gallons of UJ and 6 gallons of SF. I added a gallon of blended UJ/SF feints, too.

Did a spirit run on some peach sour mash split brandy over the weekend that was amazing. Doing a gen 3 stripping run on sweet feed and starting gen 4 sweet feed mash today. Gotta keep it rollin'... I haven't even tried and finished product of the sweet feed yet. I hope all this effort is worth it.

Also started a 15 gallon apple wash over the weekend.

Stripping 10 gallons of second gen SF. FG was .996. Smoking a Ramon Bueso short and enjoying life. No packing in 3" column simple pot still coming across at 120 proof. Might mix up a 90 proof corn sugar liquor that just came off the oak and Coke. Oh yeah. Need suggestions on the easiest all grain to try next. I like the sweet feed but just a little sweet. Any feedback would be appreciated. My corn sugar wash and sweet feed is pretty hot tasting even at 90 proof. It is still young. Hoping some age will calm it down. Put one gallon on oak at 52% abv and got a light amber color with strong oak taste after one month. Charred white oak sticks, 6"x 1/2". Used 12 in the gallon. Set out in sun for about 5 days then in the fridge for 5 days. Repeated that 4 times.

22 lbs corn 8 lbs 2 malted two row. 12% potential ABV

Leadbelly wrote:22 lbs corn 8 lbs 2 malted two row. 12% potential ABV

How many gallon mash?

I charged the keg for tomorrow's run with this grain bill:

81% base malt
8% victory malt
5% caramel malt
4% chocolate malt
2% carapils malt

In other words, this is a cheater round made with (unhopped) LME :] I found it dirt cheap, and thought I'd give it a shot.

I also racked the last ~10 gallons of SF out of the 65-gallon pepper barrel and cleaned it all out to prep it for a fresh round of UJ, made with Jaggery and US-05, which I'll be documenting in another thread.

I also fed the bears about 40 pounds of spent SF.

Canaanite wrote:

Leadbelly wrote:22 lbs corn 8 lbs 2 malted two row. 12% potential ABV

How many gallon mash?

12 gallons


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raketemensch wrote:
I also fed the bears about 40 pounds of spent SF.

That's what cheekins are for.

Took 7 pounds of plums grown on my tree and bought 6 pounds at Wally World for $1.68/#. Don't know why I try to grow them! Anyway. Added 4 pounds of sugar and pitched 20 grams EC-1118 and it is already working. 6 gallons with hopes of cooking off to a nice brandy.

Smoking a pork butt for dinner and making sweet feed whisky! Happy fourth everybody!!

Yesterday I got a ujssm wash started. The yeast seem quite happy and it's bubbling away like mad. The fermenter smells so good I'm tempted to climb inside it ha-ha.

Today I'll be smoking a few racks of ribs

Stripping run on 15 gallons of apple wash... and started a Gen 1 sour mash of apple.

Stripped a bourbon ferment this morning. Need to get some more mash going.

Checked the hydrometer on my ujssm wash and it's down to .994. strangely it still sounds like I dropped an alkaseltzer into a glass of water so I guess I'll see where it ends up when it's finished. It has a strong smell of alcohol and tastes like a dry corn wine. I don't have the words to describe how excited I am for my first drinkable run this weekend.

Making a Batch of Peach Shine....the old TATER recepie from many years ago.
The one where he froze the 50# of Peaches to makem soft, ground them up, and added the slurry to 15 gal water and 20# sugar.

Also just made some Fake stuff, where I added cut up fresh peached to some strong shine.
It will be interesting to see how the two types compare.

Have a 6 gallon SF gallon wash going on ATM powered by EC-1118.This is an experiment of sorts in that ec-1118 has a wide temp span going down to 60 degrees which would be ideal for my chilly bathroom during the winter months coupled with fact that I distill exclusively outdoors when the warm weather arrives.

OG was 1.068 and after 36 hours it's bubbling away nicely.

FMH.

Dipped off 11 gallons of SF wash with a little wash and grain left in bottom of fermenter. Cooking now. 2nd generation. Will cook it off and use 1/2 backset and replace about a third of the grain with fresh and 7 pounds of sugar per 5-6 gallons. Probably will put 15 gallons back. Aged water to make up the rest. Put 3 quarts of 2nd gen SF on oak today at 62% abv. Working on collection of 2nd gen SF low wines from three stripping runs. Should have about 5 gallons after this strip. Next up will be spirit run cut with 2nd gen SF wash. Can't wait!!! BTW, enjoying a Gurkha stogie from Cigars International. If you like a good cigar check them out. I got a Spanish cedar humidor, a selection of ten hand made cigars, 10 Gurkhas, humidifier, hygrometer and cigar juice shipped for about $75.

Pantydroppers! Blueberry, Raspberry, Pineapple, and Fresh Michigan Strawberry. YUM!
Gonna try the pineapple with some of my banana hooch and rum for a pina coloda, and some of the strawberry in a classic daiquiri.

MichiganCornhusker wrote:Pantydroppers! Blueberry, Raspberry, Pineapple, and Fresh Michigan Strawberry. YUM!
Gonna try the pineapple with some of my banana hooch and rum for a pina coloda, and some of the strawberry in a classic daiquiri.

Try some of the banana mixed with some SF or UJSM.......YOWPIE!!!!

Bottled up some sweet feed....made some of it in to apple pie....started a gallon of blueberry wine. was a busy day.

I'm mashing another bourbon grist today. Oce this batch is stripped I'll have enough low wines for a spirit run.

Pumped the liquid out of a ujssm wash into another barrel to clear more, got gen 3 started by replacing some corn, dumping in some sugar, water, and oyster shells. In the next day or two I'll run off the cleared wash from gen 2 and add backset and a little more sugar. Hopefully I'll be running gen 3 this weekend and starting a sweet feed wash as well.

Made 17 or 18 gallons of apple juice and part of a new apple press.

Blue Corn Malt Whiskey.
Well, the wort for a whiskey.

25# Blue Corn Malt, 25# Raw Blue Corn, 10# Malted Barley.
I cooked the corn malt and the raw corn with high-temp enzymes, and mashed with the barley malt, SebAmyl, and some backset to lower pH.
Using the corn malt for flavor, not enzymes. I get much better yield by cooking the corn malt. Will cool and pitch tonight.

Smells wonderful, and it is all purple.

Pics? Sounds interesting.

MichiganCornhusker wrote:Blue Corn Malt Whiskey.
Well, the wort for a whiskey.

25# Blue Corn Malt, 25# Raw Blue Corn, 10# Malted Barley.
I cooked the corn malt and the raw corn with high-temp enzymes, and mashed with the barley malt, SebAmyl, and some backset to lower pH.
Using the corn malt for flavor, not enzymes. I get much better yield by cooking the corn malt. Will cool and pitch tonight.

Smells wonderful, and it is all purple.

YUM

Built some racks for my new barrels - and filled one up with panela goodness