What'd ya'll make today?

[pope]

Finished brazing another dephlegmator this week - after my all-copper dephlegmator started leaking too bad I switched to a stainless body with copper insides.

[DSmith78]

Sure Tombombadil... I bought 12 bottles of cheap cola from Aldi supermarket. Stirred the heck out of it every half hour for a couple of hours. Added a handful of crushed oyster shells and left overnight. Next day I pitched yeast and after a slow start it's chugging along nicely! I've added 1kg demerara sugar and will add another in a couple of days.

[tombombadil]

Oh lol, you're fermenting some cola. Thought you meant that you were making some soda to drink.

[ShineonCrazyDiamond]

Haha. Might as well be kool aid. Still, I'd try a nip, lol

[tombombadil]

Bottles of soda might be the cheapest source of sugar lol... plus it's got some acid in it right? Might come out like a heavy rum

[DSmith78]

Might also come out tasting like a dogs arsehole but isn't that the joy of this hobby?

[zed255]

Might also come out tasting like a dogs arsehole but isn't that the joy of this hobby?

Maybe better we don't know how you'd draw that comparison...

[Hambone]

Repairing bunged up hands...

[diverrick]

I built my first PID I have some improving tomorrow, but at least it works. I botched up cutting the holes in the box so it is pretty ugly. Now onto adding the heater to the pot.

[Tummydoc]

I built my first PID I have some improving tomorrow, but at least it works. I botched up cutting the holes in the box so it is pretty ugly. Now onto adding the heater to the pot.

Hope you're making beer, cuz it's the wrong tool for distillation.

[JC973]

Made some neutral from a BW wash, turned some of that into Espresso Laced Vodka, if it turns out as good as i hope, going to make more for Christmas presents

[DSmith78]

Might also come out tasting like a dogs arsehole but isn't that the joy of this hobby?

Maybe better we don't know how you'd draw that comparison...

Actually dogs seem to like that flavour so who am I to judge?

[Hambone]

Might also come out tasting like a dogs arsehole but isn't that the joy of this hobby?

Maybe better we don't know how you'd draw that comparison...

Actually dogs seem to like that flavour so who am I to judge?

The dogs do that to try to get the taste of Turboyeast hooch out of their mouths...

[DSmith78]

Might also come out tasting like a dogs arsehole but isn't that the joy of this hobby?

Maybe better we don't know how you'd draw that comparison...

Actually dogs seem to like that flavour so who am I to judge?

The dogs do that to try to get the taste of Turboyeast hooch out of their mouths...

[Windswept]

I've finally managed to produce something that's surpassed "drinkable" and reached enjoyable. UJSSM six months in a 5 gallon barrel.

I have a few more things that are sitting that I have hopes for. Now I just need to get more barrels, I have about 20 gallons of white UJSSM waiting for oak!

[Beerswimmer]

I have about 20 gallons of white UJSSM waiting for oak!

Today I'm stripping my Fruity Pebbles wash.

[Windswept]

I have about 20 gallons of white UJSSM waiting for oak!

Today I'm stripping my Fruity Pebbles wash.

I got into a cycle of 20 gallon batches that just never ended until I ran out of carboys to store it in!

Not a bad problem to have...

[tombombadil]

Korn Likker #2!

I finally did a spirit run of the corn/oats/barley mashes I've been stripping. It's pretty damn good! Better than my first korn likker at least.

This is my second full corn run. The first time I used feed corn, distillers malt, whiskey yeast (id Carlson fermfast whiskey yeast), and no oats.

This time I used restaurant grade degerminated corn meal from restaurant depot, oats, distillers malt and abbey yeast.

This one is definitely better. The fruitiness that I was expecting from the yeast barely comes through. Just a hint in the aftertaste.

Hopefully it comes out more over time.

My cut included just a little tails, no heads. It's not hot at all, boozy, but not heads hot. The tails added some graininess and some funk, not a lot but it's there. Im planning on hiding this away with some charred oak sticks.

Maybe all the esters from the yeast were in the heads that I left out? Im afraid to use heads in whiskey, I kept them in an apple brandy trying to capture some apple flavor and it's nasty. Like apple paint thinner. Probably will never be drinkable lol...

I made and stripped a sugarhead from each batch so I'll have something to deter me from drinking the ag stuff before it's ready. Im going to run it next weekend. I'll use spirals in the sugarhead spirit since I'm planning on drinking it sooner.

In the next korn likker I'm either going to go:
60% corn
20% oats
20% wheat malt

To see what the wheat malt adds

Or keep everything the same except the corn, use one of the cool heirloom corns, see if the corn type makes much difference.

[Beerswimmer]

Spirit run of the Fruity Pebbles wash. Dominant citrus, a hint of Wonderbread in the backround.

[dieselduo]

Kegged a Belgian dubbel and ran a single malt. Long day but enjoyed it

[Hambone]

Mashed in 50 gallons, wheated bourbon...

[tombombadil]

Ran the sugarhead low wines that I've been making from Korn Likker 2's spent grains.

I got about 3 gallons, diluted to ~105p. I split it across 3 1 gallon jugs.
1. 1 whole medium toast american oak spiral
2. 1 whole char american oak spiral
3. 1/2 medium toast american oak spiral, 1/2 char american oak spiral

I've used these spirals for smaller batches and rather enjoyed the results.
Obviously it's not the same as ten years in a barrel, but I like it.
I've been using the char version so far. It's good but a little simple.
I was wondering if using more than one toast level would make it a little more complex. So here we go!

[tombombadil]

Makin' a high rye bourbon.
10# corn meal
7# rye malt
3# 6 row barley malt
Us 33 - Belgian ale yeast

I'm mashing this in two steps.

Cooking the corn with 5 gallons of water like normal in one pot, resting the malts at 120 with 3 gallons of water in another pot.

After an hour or two the malt should be like 110 and the corn like 180. Adding them together at that point should get me close enough to 150.

The plan is to ferment and strip 3 or 4 of these for a spirit run. I think I've got just enough rye to do 4. I'll have to get some more corn though

[seabass]

First mash for a peated single malt. 65% base malt 24% peated malt 11% brown malt and French saison yeast.

[Odin]

Distilled some neutral out of a turbo ferment that I started a year ago. Had to leave our holiday house early, last summer, but the sugar wines survived beautifully. Used the fermentation to test some new tech I have been working on for the better part of 8 months. And to create some likker for the inlaws at the same time.

Odin.

[Tabucowboy]

Made this today double Wheat Bran of "Teds Fast Ferment Vodka"

viewtopic.php?f=32&t=79811

[Yodaspike]

Made a water sugar and raisen wash, 17 days in and smells great, about 50gr per lt sugar left to ferment.
Running at 31 dc and angel baking yeast(i think)
Any one know how to speed fermentation up.
50lt water 500gr raisens and 200gr per lt sugar.

[CoogeeBoy]

Made a water sugar and raisen wash, 17 days in and smells great, about 50gr per lt sugar left to ferment.
Running at 31 dc and angel baking yeast(i think)
Any one know how to speed fermentation up.
50lt water 500gr raisens and 200gr per lt sugar.

Hi Yoda,
I don't have any suggestions and I did see

post the other day that one of his washes took a month to complete.

The only other suggestion that I have picked up from the forum here (thank you everyone) is to check your SG so that you know if the ferment is continuing or has in fact come to an end, that is, don't rely on airlock as an indicator.
If SG is getting close to 1 or is under 1 you would be coming to an end.

What are you going to make with it btw?

All the best.

[Yodaspike]

Well have a meter that i marked with a wash of 100 150 and 200gr sugar and then 0 sugar(plain water) and its half way between 100gr and 0 at the moment.

Made wine, so i can destill for brandy, did it before with some cinnamon sticks and comes out awesome.
Tastes like real wine and the brandy is awesome.
Read that adding tomoto paste/puree gives the yeast a boost to get to higer abv and quicker

[Durhommer]

Third distillation of sugar shines(UJ and all bran)

Lazy bum watching from the back