Home Distiller

Did you use enzymes and make a mash, or go the sugarhead method?

who? me?
no need to use enzymes on this. The sugar will create the bulk of your alcohol. It is a fine, fine drink if you make tight cuts. Plenty of flavor. The second distillation makes heads/hearts/tail cuts much more obvious, as many have pointed out on here before. It is a very sharp, noticeable difference once it sits in each collection jar for a few days. I prefer this, unoaked, to many of the bourbons I used to like.

As far as rums... I haven't met a store bought rum under $50 that can even touch this in quality. All these liquors apparently keep heads in the product because I'm picking up solvent/paint thinner in all the products I used to think were great until I started shining.

Yes.
You.
Thanks.
Im still waiting on my all grain sweet feed to arrive. The factory for the pelleted stuff is only about 20 miles from where I live, but the good stuff is an import to my area.
Im thinking now on a 5 gallon sugarhead, 5 gallon enzyme mash, and a 5 gallon thin mash.

Did the lees settle under the feed and kind of make a filter for easy siphoning like a Uncle Jesse's gets under the corn?

everything settles into one big cake at the bottom, lees intermixed with the grains, getting denser as it gets closer to the bottom.

I'm building a shed and had to stop for some weather so I'm having some of it as we speak, unoaked, neat, while watching the USGA college open at Pebble Beach. As much as I like this in a snifter, I think it breathes much better and really opens up in a shortie stack glass as such:
44651 Soiree Double Old Fashioned Whiskey
I think i stated this earlier but I get strong notes of raisin, vanilla/marshmallow, and once the drink is finished and glass sits for a minute, a tad of allspice, almost non-existent but just slight enough to sense.

This will be my staple drink to really play with on the oak as it is just so darn cheap to make.
one $14 SF 50lb sack gets me 3.5 strip runs, plus another 21lbs in the next = ~$6, plus $35 of sugar for 5 strip runs, so that is about $55 before yeast, which is dirt cheap for Red Star Dady. you can count on ~$60 for 5 gallons final product of double distilled SF at ~45%. so that breaks down to about $2.40 per bottle and roughly 40 hours of time, at least when making 10 gallon washes with a 16 gallon potstill.

It's a tough recipe to beat all things considered

If you're in the Colorado area or live near a Jax Mercantile, they have a really good high quality grain there that is producing some really really great tasting stuff. I've included some pictures for reference. Has anyone tried to do All Grain with this recipe? Was thinking about giving a shot and throw some enzymes in for conversion.

smee wrote:If you're in the Colorado area or live near a Jax Mercantile, they have a really good high quality grain there that is producing some really really great tasting stuff. I've included some pictures for reference. Has anyone tried to do All Grain with this recipe? Was thinking about giving a shot and throw some enzymes in for conversion.

You've have my interest with this. It looks like it would make something between a whiskey/rye whiskey/rum... rumskey? Sounds easy enough to just throw into some strike water and go. What's the price per/lb or per/bag?

Thank you smee, I used to support Jax until they got on the socialist band wagon regarding semi auto rifles. I won't do business with them again, and shame too because I wanted to get my woman a heritage arms .22WMR 9 shot revolver from them.
As of now I'm going to Wardled feed supply as it's right down yonder.

If you are near by I'd be open to share tasters and see how they compare. I'm taking to my buddy about opening a distillery out of my back garage and I haven't seen anyone do a legit moonshine recipe like sweet feed, on the market. I think it would set us apart, especially considering how friggin delicious this recipe is.

AlChemE wrote:

smee wrote:If you're in the Colorado area or live near a Jax Mercantile, they have a really good high quality grain there that is producing some really really great tasting stuff. I've included some pictures for reference. Has anyone tried to do All Grain with this recipe? Was thinking about giving a shot and throw some enzymes in for conversion.

You've have my interest with this. It looks like it would make something between a whiskey/rye whiskey/rum... rumskey? Sounds easy enough to just throw into some strike water and go. What's the price per/lb or per/bag?

It's coming in I believe about 11 bucks for 50lbs

Honest_Liberty wrote:Thank you smee, I used to support Jax until they got on the socialist band wagon regarding semi auto rifles. I won't do business with them again, and shame too because I wanted to get my woman a heritage arms .22WMR 9 shot revolver from them.
As of now I'm going to Wardled feed supply as it's right down yonder.

If you are near by I'd be open to share tasters and see how they compare. I'm taking to my buddy about opening a distillery out of my back garage and I haven't seen anyone do a legit moonshine recipe like sweet feed, on the market. I think it would set us apart, especially considering how friggin delicious this recipe is.

That is most unfortunate, I was unaware of their decision to do that. I'll have to check out wardle for sure. Yeah I'd love to share tasters, I'd like to get this batch a few more generations in and see what flavors I can get. How many generations do people gernally take a sour mash before starting from scratch?

Smee, I'm not sure. I go from scratch each time because I've been lazy. I'm starting a new batch after my wedding come October. I'll go re read the t&t recipe, then follow instructions. My thought is that I'll keep the first strip separate, then do give consecutive 12 gallon sour mash washes stripped, or however many I need to fill 12 gallons of 40%. Probably 4 strips, maybe 5.

My 16 gallon setup I think can only be run 12-13 gallons. Although I'm interested in mile high 6 plate, 6" copper column 53 gallon for 3k. I need to become more efficient with my time because I have many other enjoyments in life.
Let's chat more about sharing, i live in Arvada. We could Private Message each other.. Is that a function on this site? I like going to the whiskey bar in town. The guy that chooses whiskey was impressed and he knows his whiskey. It's cool to hear others are into this around my neck of the woods

What flavor are folks getting out of this?

I'm picking up raisin, vanilla, creamy goodness, and a lingering dry oat flavor. I'm interested to see what a partial UJSSM addition would do, maybe just 5 lbs of corn on top of the 14lbs sweet feed I use per ten gallon batches.

Thoughts?

Will this be suitable for Sweet feed? https://www.animalsupplies.co.nz/produc ... -25kg-30kg

Distillernz wrote:Will this be suitable for Sweet feed? https://www.animalsupplies.co.nz/produc ... -25kg-30kg

Don't let the name fool you. I haven't seen any products in NZ that are suitable for this recipe. They all have undesirable additives. Sunflower and Linseed whiskey sounds like crap to me.

Best option would be mixing up your own grain bill.

I am losing my mind!

Somewhere I posted this.

After reading, I went to Tractor Supply and bought a sack of whole corn along with this sweet COB: My thought is to make an AG with a 70/16/14 mash bill. (Weller/Makers Mark wheat mashbill) but subbing oats.
My thought is:
12 gallon mash x 2.5 pounds per gallon = 30 pounds grain
70% Corn = 21 pounds
16% Oats = 4.8 pounds ( 5 pounds)
14% Barley = 4.2 pounds (4 pounds)
Assuming a equal weight ratio of grains in the All Grain,
12 pounds COB - 3 grains @ 4 pounds
additional:
1 pound oats
17 pounds corn

Details to follow.. am I overlooking anything?

Paint strainer bagged some sweetfeed today, then dropped it into some backset. Ill get to the rest in a day or two.
Read way too much about this one not to try it.

anyone try this as AG? I've done sugarhead versions of sweetfeed before with success. Tried to get this going as AG with enzymes using the Tractor Supply's Producers Price all grain but when I checked SG before adding the low temp enzymes the SG was like 1.005 (probably only from the little bit of molasses in the feed). So I added white sugar to get it to the 1.07-1.08 that I like to use but curious if this recipe just doesn't do AG or if my enzymes are stale..

Doing large batch, 28G boiling water over 50lb sweetfeed, 4 total tsb HTL enzyme, then added 4tsb GL enzyme.

pidass wrote:anyone try this as AG?

Yes. See above.

pidass wrote: the SG was like 1.005...
Doing large batch, 28G boiling water over 50lb sweetfeed, 4 total tsb HTL enzyme, then added 4tsb GL enzyme.

Original recipe is a sugarhead and says 4 inches.
Based on my perception of what 8 inches is, if I just used half of THAT, I wouldn't have much grain at all!


I'll leave to those more knowledgeable than me but 28/50 = 1.78 pounds per gallon.
Most AG seem to be minimum 2 PpG, mine is based on Jimbo's Wheated Bourbon Recipe at 2.5 PpG and figuring the molasses as lagniappe.
In addition I changed the post above to 16# Corn (all I had left), 5# malted barley, and 8 pounds COB.

Original recipe is a sugarhead and says 4 inches.
Based on my perception of what 8 inches is, if I just used half of THAT, I wouldn't have much grain at all!

Yea I don't like subjective measurements like inches when comes to volume, everyone's fermentation vessel will be different.

I'll leave to those more knowledgeable than me but 28/50 = 1.78 pounds per gallon.
Most AG seem to be minimum 2 PpG, mine is based on Jimbo's Wheated Bourbon Recipe at 2.5 PpG and figuring the molasses as lagniappe.
In addition I changed the post above to 16# Corn (all I had left), 5# malted barley, and 8 pounds COB.

A little on the low side yea, but most AG recipes I see recommend 2 PPG so not too far off, but my concern is that still a lot grain for that low of a SG. What was your SG with the corn added in?

Ran off a sugarhead version last night. Surprised how deep into (what I thought would be) tails area I was able to go.
I can tell already that this is going to be very smooth.

Used the paint strainer bag method to keep the wash clean. Been going with the paint strainer method with all sugarheads lately.
Really works well.

TDick wrote:I am losing my mind!
Somewhere I posted this.
My thought is to make an AG with a 70/16/14 mash bill. (Weller/Makers Mark wheat mashbill) but subbing oats.
Details to follow.. am I overlooking anything?

I posted an update to this in Jimbo's WB in error.

My "plan A" went to hell and I ended up with
16 pounds corn with Alpha Amylase
It did not gelatinize well

so I added 12 pounds of COB
and 5 pounds of ground malted barley I got a sweet deal on from a local brewpub.

That only left room for 8 gallons of water in my 12 gallon Igloo.
it took a couple of days to cool down to throw 3 packets of Aldi bread yeast which I prepped in a jar with wash and 2 Tblsp of sugar.
(first time I've used Aldi packets)
It didn't take long to smell alcohol and it's been bubbling all week.
NO off smells but way too thick to take a reading. Today I got a Home Depot bucket and drilled holes in one side only and left 2 inches solid at the bottom.
Reasoning was leaving room to hold yeast solids at the bottom & more flexibility and less mess in pouring the muck out on the solid side of the bucket. Put a paint bag in and placed it in my 20 gallon fermenter and filled it up. That gave me room to add 5 gallons of 80 F water back to my Igloo, so I'm at 13 gallons for 33 pounds and I'm thinking of 1-2 more gallons tomorrow.

Hey HD, been away for a long time.....moving and life....

Looking to get back at it, and want to start with this tired a true.

What is the sweet feed recommendation currently? want to make sure I don't end up with pellets and such.

Thank you

T

Thanks for the recipe Kentucky shinner. I'm going to make this my first and probable 2nd 3 4 5 to learn my still. I'm using a local mill in central Pennsylvania called Sunday's Mill Co. Its in the Carlisle area down to Lewisberry area just in case there may be a local on here. Thanks again.

I have a sweet mess!
I'd love to say it's all about the sweetfeed but I'm sure there is some operator error involved.
Greater detail is posted elsewhere but I'm pretty sure I had too much grain, too little water
(I was going to drain & sparge but ....)
anyway over a week ago it stalled at 1.05 and would not move.
I strained it, added warm water up to my target of 13 gallons and added a prepped package of Fleischmanns bread yeast.

In addition, per Jimbo's WB recipe I added water and sugar to the squeezed grain.
Because of the high SG, I only added 12 pounds of sugar instead of the 16 called for in the recipe.
and I added a prepped package of Fleischmann's to that as well.

Also, based on info here, I bought ph strips: Only thing I had was Tums - calcium carbonate - so I threw 2 tablets in each fermenter.

That has been about a week now with no screaming activity like I expected.
Today, here is the original wash with a powdery looking surface on it: Here is the "Gumball mash". The cap fell and it's closer to 1.00 but again I don't know the OG. I've strained the COB wash into buckets to settle and will run stripping runs tomorrow.
While it's running I'll strain the Gumball.
I'm hoping it's retained some grain mouth feel to make an old fashion, Old Tom style gin.

Just to push it to excess, I'm going to shoot for a third mash/ second gumball.
It will basically just be a sugar wash with a helluva lot of nutrients.
From that I'll distill it closer to a neutral and do a @Stubby's gin a la Sapphire.

IF it goes according to plan!

Plan B
Birds and squirrels in my yard gonna have a lot to eat.

Been soaking 15 pounds of corn.
Bought 50 pounds of wheat & 5 pounds of milled 2 row.

Greetings everyone.

I'm wondering if any of you have thought about the following, which is now the protocol I follow:

1. purchase a 10 gallon HD cooler, HDPE safe etc. ~$45
2. purchase a grinder with hopper (run it with a high quality drill like Milwaukee on low setting) $65 total = ($110)
3. purchase genuine joe or rubbermaid 26 quart mop wringer ~$50 total = ($160) IF you go brand new, like I have.
4. 16 gallon Big Ol' Pot, Bayou Classic SS, ~ $150, 4 piece with thermometer, lid, 3-ply bottom, & false bottom = ($310 total)
5. 24 gal wine bucket at LHBS ~$37 = ~$350 total to do everything you need. EVERYTHING for the long haul minus still.
If you have a similar setup or enough to make that situation would you do the following?

Mill grains twice. Initially place grains in your HD cooler. grab 2 quart pyrex measuring cup, slowly add to mill (as you hold drill horizontal with right hand if right handed, leaving your weight against the direction it will want to move). use left hand to slowly add grains so mill doesn't get stuck. you have to basically be able to see some part of the grinding wheels or the Sweetfeed will stick.
Boil 7 gallons water in 10 gallon cooler with 14 pounds grains in cooler, plus 1/4 cup bread yeast. add High Temp alpha amalayze. let cool down to ~150F and add 14 pounds sugar, then when ~145F add Gluco amalayze. let sit overnight and add 5 gallons water, when it gets to 85F add 2 Tablespoons of distillers yeast. Once done fermenting grab handled pitcher, pull out liquid and then press the rest through mop wringer with muslin bag to prevent particles, dump into still as you are charging open top. With grains removed, throw into compost. leave 1" bed with yeast. Toss in 10% backset (1.2 gallons) after you are done to start next batch. This is my method from research. It is more work but it isn't a ton of work. After approximately 6 strips you will have enough to spirit run 12 gallons and end up with 5 gallons finished sipping moonshine at 45%. That is how it has worked for me

What kind of flavor does this have? I'm not really a fan of whiskey such as Jim Beam, Jack Daniels, Evan Williams. Is it like these? I know there would have to be some aging to get their flavors but is that what this is outside of the aging?

Rednick69 wrote:What kind of flavor does this have? I'm not really a fan of whiskey such as Jim Beam, Jack Daniels, Evan Williams. Is it like these? I know there would have to be some aging to get their flavors but is that what this is outside of the aging?

It’s been so long since I’ve had any commercial whiskey I can’t say what it compares to but it’s better! The flavor that stood out to me was the slight spicy note it had, subtle but very good. Straight out of the still I couldn’t stand it but 6 month aging and it had completely changed. 6 months age is was very good,12 months awesome!!

Since I’m just getting started I might make some of this and start it aging then.


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Rednick69 wrote:Since I’m just getting started I might make some of this and start it aging then.


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If you are going to age it I would keep some white dog also that way you can compare the difference over time.

Thanks for the tip.


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