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Grappa-Gringo wrote: ↑Mon Aug 26, 2024 12:05 pm Can Sweetfeed whisky be considered "white dog" ? I want to make some labels and don't know if Sweetfeed can be considered White dog.. please advise....cheers GG

It's your rabbit hole, call it whatever you like

Tim Julius wrote: ↑Mon Aug 26, 2024 7:05 am

wscywabbit wrote: ↑Thu Aug 22, 2024 10:14 pm So I did a search (being lazy) for sweetfeed and then replied to the conversation thinking I was looking at the main sweetfeed conversation... turns out I was not. But I wanted to post this here as well as it seems to be the more appropriate location for my interjection:


Sweetfeed is the second recipe I tried (after Uncle Jesse's) when I started distilling about a year and a half ago. Compared to the corn whiskey, I didn't care for the white distilate from the sweetfeed. So I put all of it in the shed on oak cubes. A little over a year later, this stuff is delicious! My friends couldn't stay out of it, so I find myself guarding the last 1/2 fifth of the 3 I ended up with. I have a feeling I will be making more before long...

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How did you find the flavor of your sweetfeed distillate after aging it on oak cubes for over a year, compared to the initial white distillate? Have you noticed any significant changes in taste or character during the aging process?

It has rounded out and is much more pleasant to sip on. The white dog was sharpe, with almost a bitter finish (but I'm not sure that's quite the right way to describe it) and had a "musty" flavor and smell like stuffing your nose in the bag of sweet feed that has been subdued. This was made only a few months into my distilling journey, and I probably could have done the cuts better. But the sweetfeed white dog was not as easy to sip on as the corn whiskey white dog, that's for sure.

It was sitting on medium toasted and heavily chared (not quite alligator, so level 4?) cubes at 120 proof, and has also picked up some of the vanilla and char notes from the oak that pair nicely. It does have a rum-esk quality to it but also has a heavy sweetness from the grain...

It goes really well in a cup of coffee, or just neat in a glass. I'll have to try it in a coke... I bet that would great!

Grappa-Gringo wrote: ↑Mon Aug 26, 2024 12:05 pm Can Sweetfeed whisky be considered "white dog" ? I want to make some labels and don't know if Sweetfeed can be considered White dog.. please advise....cheers GG

Of course you can call it white dog...

Here's a definition of white dog by foodrepublic.com:

Also known as white lightning or white whiskey, white dog is essentially whiskey that has not been aged. Since it's bottled straight from the still (sometimes diluted with water), it doesn't acquire the added color and flavor that comes from barrel aging. It can be made from various grains like corn and rye, and is often referred to as moonshine.

Read More: https://www.foodrepublic.com/1418823/wh ... s-whiskey/

I guess some could argue that white lightning and moonshine refer more to corn whiskey, but I tend to agree with the above definition.

KegStand wrote: ↑Thu Mar 14, 2024 6:19 pm Has anyone tried the Blue Bonnet sweetfeed from Chewy? Delivered to your door for fairly cheap considering the quality.
https://www.chewy.com/bluebonnet-feeds- ... /dp/231982

It’s got oats, cracked corn, barley and molasses. No pellets and legitimately all grain + the molasses.

Anyways, thought I’d share as I’ve got 20 gallons fermenting right now almost ready to strip.

This is the ingredients list; I am not smart enough to know if any of that is a preservative or addition that should be avoided, I have always wanted to do a sweet feed!!!

Whole Oats, Cane Molasses, Whole Barley, Cracked Com, Soybean Meal, Soybean Oil, Rice Hulls, Wheat Middlings, Monocalcium Phosphate, Calcium Carbonate, Rice Bran, Lignin Sulfonate, Sodium Selenite, Vitamin A Supplement, Vitamin E Supplement, Copper Sulfate, Cobalt Carbonate, Ethylenediamine Dihydriodide, Manganese Sulfate, Zinc Oxide, Zinc Sulfate, Biotin.

So I just tasted my mashed SF recipe that sat in a used post oak and mesquite smoked 4 grain bourbon barrel. That was a mistake. 15 gallons of a nose that seems like pechuga fighting young oak. After 3 years I lost 4 gallons.

The taste is great though. Raisins and a hint of cocoa.

It's currently sitting in another used bourbon 15 gallon barrel, hoping it will round out on the nose for 6 more months of summer temps.

I can't wait to get our HERMS running and start sparging this recipe. I want to do a white comparison after 6 months vs the tried and true to determine if the extra work is worth it.

I have tinkered way too much instead of just listening to the pros on here

RockinRockies wrote: ↑Thu Apr 17, 2025 8:27 am …
I have tinkered way too much instead of just listening to the pros on here

This!

Doing small batch experiments is fun. I can’t imagine a 15G oopsie.

8Ball wrote: ↑Thu Apr 17, 2025 9:53 am

RockinRockies wrote: ↑Thu Apr 17, 2025 8:27 am …
I have tinkered way too much instead of just listening to the pros on here

This!

Doing small batch experiments is fun. I can’t imagine a 15G oopsie.

Well, that's one of 3 oopsies that size. We picked up 2) 15s and a 30
Took us all winter 3 years ago to fill everything. Lost 12 gallons out of the 30. Half smoked 4 grain bourbon at 120. That hurt. Slight leak we didn't see.

We still have 10 gallons of navy strength rum

All this to realize: I am not making this much again and I'm keeping everything white henceforth. Sweet feed is best kept white and most likely to this tried and true recipe, from what i can gather. But we will sparge and use better yeast. I hate bakers yeast.

Also. do NOT buy barrel mill. Awful. They are awful casks. Imparts a weird vegetal note in everything we aged. I hate it

Kentucky shinner wrote: ↑Tue Mar 23, 2010 2:39 pm
this is for 6 gallon wash

4" of sweet feed in the bottom of the bucket
7 pounds of white sugar
5 packets of bakers yeast or 8 tablespoons

heat 2 gallon of water to good hard boil then pour the water in the sweet feed add your sugar and stir for about 15min. the let stand for 90min. fill to 6 gallons with cool water after waiting 90min., your temp should be around 90F sprinkle your yeast in and stir gently. cover with lid and add your airlock.

The most fool proof tried and true recipe.
Get the cleanest sweet feed available, Ya don't want any floor sweepings to avoid dirt taste in whiskey. If refluxing it for neutral, the character of having some green pellets in it doesn't get past the column and yeast happily eats it up.

I cant find any sweet feed I trust

8Ball wrote: ↑Thu Apr 17, 2025 9:53 am

RockinRockies wrote: ↑Thu Apr 17, 2025 8:27 am …
I have tinkered way too much instead of just listening to the pros on here

This!

Doing small batch experiments is fun. I can’t imagine a 15G oopsie.

I can't imagine taking time to do that small a mash. If it don't give me at least 5 gallons drinkable I'm not wasting time to mash it. Been over 20 years since an Oopsie because I stick to only what I know works.