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Just doing some data collection for the uh you know what thats not important.
haha just a bit of funny to start off FTG

Hello for those who dont know me im Some One who Is Writing A Book also known as SWIWAB. Now since this is the new to distilling area I have a few small questions you can reply or not.I will include my first experiences below .

Questions are as follows, #1 Mash type for your first run ( Gain only? Sugar only? Provide amount of what was used?).
Question #2 What yeast did you use?
Question #3 Did you use nutrients If so could you include the brand?
Question #4 Did you use tap water, purified water, or distilled water?
Question #5 Did you Hot mash (I believe its called) or was you mash done Cold?
Question #6 How much water was used?
Question #7 Type of Container it was fermented in such as Food grade 55 or glass carboy?

Feel free to Include your other first attempts as well if you changed your method.

I will Include my Of legal drinking only experiences as to not break any rules.

#1 Corn and Sugar roughly 20 lbs corn and 25 lbs sugar
#2 Some Bread yeast & finished with Ec-1118
#3 None
#4 Mountain Spring well water
#5 Boiled water and poured it 5 gallons at a time.
#6 35Gallons
#7 went to a farm and got a neat little container HDPE of course

Thank you all who participate if this is placed in the wrong area please let me know

EDIT: For those of you under the wrong assumption that this will be a physical paper book that will be sold. No it will no be a tangible item, It will also not be completed for years to come. The book will be information based from a Point of this is research conducted and here are my physicals experiences that resulted. As one of you have pointed out Yes the only things I understand is very basic fermentation and chemistry fundamentals. By no means am I some sort of Master 10 years and only a few more then a dozen runs all Corn & Sugar runs. my ABV has improved from 65-70% to roughly 90-92%. I also have very limited flavoring experiences and no aging experience at all.

Deleted because I didn't click what the You Know What was when I posted my reply.

[1 Mash type for your first run ( Gain only? Sugar only? Provide amount of what was used?).
7kg pale malt, 2kg caramel malt , 1kg oatmeal, 2kg dextrose ht enzyms
Question #2 What yeast did you use? Distillers yeast
Question #3 Did you use nutrients If so could you include the brand? No
Question #4 Did you use tap water, purified water, or distilled water? Well water
Question #5 Did you Hot mash (I believe its called) or was you mash done Cold? Hot
Question #6 How much water was used? 40 litres
Question #7 Type of Container it was fermented in such as Food grade 55 or glass carboy?] 50 litre hdpe drum

Edit: forgot the dextrose - and this wasn't my first in my large pot (30L) but very close

SOWIWAB wrote: ↑Wed Jan 12, 2022 12:12 pmQuestions are as follows:
#1 - Mash type for your first run? <— All grain mash (scotch ale recipe). I have brewed beers at home for nearly 30 years before venturing into hobby distilling. So, grain mashes are my standard.

Question #2 What yeast did you use? <— Wyeast 1728 Scotch ale (liquid) yeast.

Question #3 Did you use nutrients If so could you include the brand? <— No need for nutrients because the grist (all grain mash) includes all nutrients the yeast needs.

Question #4 Did you use tap water, purified water, or distilled water? <— I use tap water but I heat it to a simmer before mashing. Any chlorine that may have been added by the city will have been boiled out during the heating process. My city water is nearly pH neutral and quite soft, so it makes ideal mash water.

Question #5 Did you Hot mash (I believe its called) or was you mash done Cold? <— I have no idea what “cold mashing” is because I mash using upward infusion step mashes in my mash tun. It sounds like you have no idea what you’re asking (showing your ignorance).

Question #6 How much water was used? <— I use enough water, usually up to about 2-1/2 to 3 quarts per pound of grain, or roughly 15 to 18 gallons for a 25 lb gristbill. And this produces roughly 10 to 12 gallons of wort after lautering the mash.

Question #7 Type of Container it was fermented in such as Food grade 55 or glass carboy? <— I have always fermented in glass carboys.

Thank you all who participate if this is placed in the wrong area please let me know

Question for you: Will you include credit in your book for the contributions here?
ss

Good question SS......the amount of people who gain knowledge from forums and then try to make money by selling that knowledge is beginning to annoy me.
Especially considering that the forum owner and those that contribute the knowledge make nothing from it....nor do they ask for anything.

When I first looked into distilling there were very few 'pot boiler' books on distilling available and I, thankfully, had to do my research in a university library.

Reading the introductions in most of the books that have been published in the interim usually quickly gives away that the authors haven't done their homework. A newbie reading them would have no way of recognizing that, just as a newbie watching Moonshiners or Youtubes would miss most warning signs that what they are watching is entertainment, not education.

still_stirrin wrote: ↑Wed Jan 12, 2022 9:46 pm
Question #5 Did you Hot mash (I believe its called) or was you mash done Cold? <— I have no idea what “cold mashing” is ... It sounds like you have no idea what you’re asking (showing your ignorance).

This is the "New to distilling" section.

I think SOWIWAB was talking about using something like "Angel yeast" at low temps.
First time I've heard it called cold mashing, but it is descriptive and accurate.

This book was my intro to fermenting snd distilling around 10-12 years old. Read it front to back many times in my bedroom at night under the covers until the corners were dog eared - soft and floppy. I didn’t make beer, wine, or distill until many years later and I’m over 50 now.

First ferment was also around that time when i found a gallon jug of cider that had been left in the pantry and gave the familiar release of CO2 when i cracked the lid on that murky jug. I knew what it was and what it was doing. I had no finesse at that point so i poured a glass and drank it down. It worked! It’s been downhill/uphill ever since!

My first distillation was hoemade pear wine then grappa 30’ish yrs later and went from there with tears in my eyes temporarily washing the blood-noise so i could finally see for a moment.

Cheers!
-j

Yes there will be a dedication page for the book and think of it more as a PDF that will be freely distributed. Why would I sell something I got for free im not a greedy three letter agency

shadylane wrote: ↑Wed Jan 12, 2022 11:39 pm

still_stirrin wrote: ↑Wed Jan 12, 2022 9:46 pm
Question #5 Did you Hot mash (I believe its called) or was you mash done Cold? <— I have no idea what “cold mashing” is ... It sounds like you have no idea what you’re asking (showing your ignorance).

This is the "New to distilling" section.

I think SOWIWAB was talking about using something like "Angel yeast" at low temps.
First time I've heard it called cold mashing, but it is descriptive and accurate.

So showing SS's ignorance then?






... Who doesn't like a good tease?