What'd ya'll make today?

[Hilltop]

Moved 40 gallons Muscadine wine that's has cleared up to the filtering station. Will filter out tommorrow into new food grade 5 gallon buckets with lids till I decide how much to run off as brandy. Finished out dry a tad and around 12 percent and is absolutely delicious. I'm gonna have to fight a few who really like it, to get say 25 gallons through my copper pot. I'm feeling motivated so let the fight begin, and fetch my brandy cup!

[DetroitDIY]

I ran 23 gallons of an infected, blackstrap and sugar rum. Plan to run a bunch of this and then some panela rum. Throw both in a barrel and forget it for the next 12-18 months.

[Desvio]

So the boss-lady went bonkers at Costco and bought a dozen or so boxes of Honey Corn Chex, and the granddaughter don't like it, soooo it met the grinder and went the way of the tried-n-true corn flakes recipe. Near on a week and a half bubbling away, smells amazing, but we'll know the truth soon.

[Longhairedcountryboy]

With winter approaching, I wanted a way to clean equipment indoors instead of out in the snow. I bought a galvanized tub from TSC...

and turned it into a wash sink for my still room.

It fits 2 kegs. I can even fit my big blue 55 gal barrels in it.

I added a filter cartridge underneath for filtered mash water.

[still_stirrin]

...It fits 2 kegs....

Hey, we used to use one of those for our keggers 40+ years ago. My how times change...and stay the same.
ss

[OtisT]

....and turned it into a wash sink for my still room.

Sweet setup you have there LHCB. Otis

[Little Hank]

I made my last viniger cleaning run on my first still and watching my sugar sacrificial run bubble. Dare I say chubby why yes, yes I do.

[cuginosgrizzo]

yesterday I ran the stripping run on the new batch of UJSSM and started the second generation. This time I used corn for popcorn, that I cracked with my manual mill. I plan to do 9 generations with three spirit runs.
I have been "idle" for more than one year, I'm happy to be on the run again.

[Oldvine Zin]

and turned it into a wash sink for my still room.

Nice job

OVZ

[DetroitDIY]

In honor of election day, I've elected to take the day off and run a batch of UJSM.

And of course, I voted too.

[Honest_Liberty]

Just finished my first all grain, unmalted, high rye, COB enzyme recipe, first strip, last night. Sipping on a small sample of hearts and very, very promising. At work too. I love it!

Still debating whether I ought to sour mash. Dunno.

[BourbonStreet]

I had a ferment left over from the spring I hadn’t run. This summer was too hot; I did a run and it was like a sauna! It’s now cool enough here to do a good run. Also, my wife wanted some for Christmas gifts. She doesn’t mind my hobby, but doesn’t drink much. The wash was clear and not infected, so I ran it. I’m not too rusty; it’s nice and smooth!

[OtisT]

After one year and one day of aging, I pulled my Dark Chocolate Bourbon for bottling. Very yummy and just in time for the holidays. It’s a stout bourbon, for sure. Otis

[ShineonCrazyDiamond]

Perfect. Let it sit a coupke weeks off the oak. It will warm you next to the fire on the coldest nights

[OtisT]

[MtRainier]

Made a batch of SCD's Easy large batch mashing plus enzyme. viewtopic.php?f=3&t=65703

I didn't have rye or wheat or else I would have done it up with the SCD CROW recipe viewtopic.php?f=3&t=65703

As it was, I just stuck to the ratios of grain to water and did it with a 50 lb bag of corn, plus barley malt and oats, some of them toasted.

[OtisT]

Made a batch of SCD's Easy large batch mashing plus enzyme. viewtopic.php?f=3&t=65703

I didn't have rye or wheat or else I would have done it up with the SCD CROW recipe viewtopic.php?f=3&t=65703

As it was, I just stuck to the ratios of grain to water and did it with a 50 lb bag of corn, plus barley malt and oats, some of them toasted.

Hi MtRainier. How did the toasted oats work out? Wondering if you can detect a difference, can you smell or taste them? After using them, what % of your grain bill was toasted oats And would you change that? I’m gearing up to use toasted oats for the first time in my next batch, a bourbon of 70% corn plus wheat, barley and toasted oats. Otis

[MtRainier]

Hi MtRainier. How did the toasted oats work out? Wondering if you can detect a difference, can you smell or taste them? After using them, what % of your grain bill was toasted oats And would you change that? I’m gearing up to use toasted oats for the first time in my next batch, a bourbon of 70% corn plus wheat, barley and toasted oats. Otis

They definitely smelled up the house. They were still hot when I tossed them in to the mash which was already in progress so they kind of sizzled, heh. I didn't get them as brown as SCD said to get them. I am loathe to post the recipe because it ended up kind of being a hodge podge of a few different ones that I've read around here.

I used the large batch mashing method of adding some grain, then 15 gal boiling water, then the rest of the grain and 15 more gallons. Then alpha enzymes and wrapped it up. By the morning it had dropped to 140 so I added my malted barley and the gluco enzymes and unwrapped it. By the afternoon it had dropped to 100 so I added 10 more gallons of cold water and am waiting for it to drop to below 90 to pitch.

I ended up doing

30 gallons boiling water
50 pounds of TSC cracked corn that I ground through my malt mill (arm is still sore).
4 pounds of gambrinus honey malt
5 pounds of raw Quaker oatmeal
1 pound of lightly toasted Quaker oatmeal
2 tbsp of alpha enzyme and wrapped at 195F

then adjusted pH to 4.5 with citric acid (3 tablespoons it took) and dumped in
20lb 2-row pale barley malt
2 tbsp gluco enzyme and wrapped at 140F

later added
10 gallons filtered water

smells great. Very sugary. I'll test gravity and pH when I pitch in a few hours. Got a fan on the big blue bucket with the lid on right now.

[Fruit Squeezer]

Been a while since I've done any yeast feeding. Been waiting on a keg & finaly got one, so now I'm re-motivated. Just put the airlock on a 7gal batch of cornmeal. Recipe as follows:

(2) 2lb bags= 4lb of cornmeal added to 3gal COLD water.
Stir until no lumps. (Waaay faster than using hot water)
Boil 2 gal water
Add 1 bag of sugar (4lb) to boiling water.
Stir boiled sugar water into cornmeal.
Continue stirring on low heat to 180°f / 82°C

Once it hits 180° shut off heat and place a lid on the pot.
Check and stir every 10 min until it cools to 160°f /70°C
Stir in 1/2 tsp A/B amylase.
Let cool covered to 145°f / 63°C
Stir in another 1/2 tsp of A/B amylase.
Leave it sit over night, covered. To cool.

The next day pour into 7gal brewers bucket.
Add ~2 gallons of hot water to top up
(with 2in headspace).
Add yeast, and airlock.
I use 1 pack (tbsp) of bread yeast hydrated in sugar water
Stirred in, and 1 pack (tbsp) sprinkled on top.
Ferments in about 5 days.
S.G. ~1.052 =7% abv depending on corn conversion.

I also brew beer, and freeze my sparged grains in 1/2 gal freezer bags. I usually empty one into the cornmeal while heating (just to get some grain taste).

Next time, I plan to just do an all grain with cracked corn.
The damn brew shop is just so far away, and cornmeal from the market is only 1/2 mile away.

[Fruit Squeezer]

Correction...
Finishes out in 2 weeks.
Just checked my log book.

[TDick]

Not exactly "making" but

You may or may not be familiar with "Garden & Gun" magazine.
It's about the "New South" in the United States.
They have some good articles about food and dogs, although they lose me when they try to sell stuff like $200 pocketknives and $500 hunting boots, stuff like that, to hipsters.

Anyway here's an article I just saw about aging cocktails in small barrels. Maybe a tasty idea for the Holidays.

"Cocktails By The Barrel"

[Honest_Liberty]

Stripping my corn enzyme sweetfeed tonight. I'm excited to see what's up

[OtisT]

Stripping my corn enzyme sweetfeed tonight. I'm excited to see what's up

Sweet!

[Fruit Squeezer]

What brand of sweetfeed?
All I seem to find on TSC's website is pellets.

[Chauncey]

messin wit that oat glue

starting up a UJSSM style oat sugarhead. gotta get some oats out of this wort first otherwise i got me a ticket to scorch city

they dont settle easy like corn does, just soaking overnight got me some serious elmers glue.

[still_stirrin]

starting up a UJSSM style oat sugarhead. gotta get some oats out of this wort first otherwise i got me a ticket to scorch city they dont settle easy like corn does, just soaking overnight got me some serious elmers glue.

You didn’t mash with any enzymes? Without enzymes, oats makes great “oatmeal”...sticky poridge. But, I’m sure you got the flakes geletanized so now you just need to do a mash with some barley malts at roughly a 25% ratio of malt to oats. Mash at 145-150*F until the iodine test shows you’re done. That’ll get you some nice beer.
ss

[Chauncey]

I used some to thin it out. Had some sugar sitting around so that's how it went.

[BoisBlancBoy]

Finally got around to making some SPD! Quart jars packed with frozen strawberry’s topped off with some 70% ABV neutral. It always looks nice as it deepens to a deeper red color.

[Oldvine Zin]

It's that time of year again to start thinking about Christmas gifts. Drained a 1 gal barrel of some 25 month HBB, I guess that the angels liked it.

They took half of it but as a gift back added 5 points to the abv, started at 67 and finished at 72

Happy holidays
OVZ

[Oldvine Zin]

Dumped another 1 gal barrel of some hbb sugar head also about 2 years old. Same angels share and tasty but the true hbb is better.

the small 210 ML bottles are the precious HBB the tall 375's are the sugar head.Done with the Christmas presents well still have to make the labels


OVZ