that's what goose said somewhere ehstill_stirrin wrote:If it ain’t broke....don’t fix it.
ss
AC
Moderator: Site Moderator
that's what goose said somewhere ehstill_stirrin wrote:If it ain’t broke....don’t fix it.
ss
Correct. This is a sugar wash recipe. The bran provides nutrients as stated, as well as buffering to the acid production as the ferment progresses. This too has been explained previously in this thread and as pointed out by RedwoodHillbilly, ACfixer, and rgreen.courtofjest wrote:I'm relatively new here, but I was making the all bran recipe and noticed that there are not any enzymes to break down the carbs in the wash. Would it help to add some malted barley to aid in breaking it down into sugars or is all-bran processed enough so that it does not matter?
+100.... this is a KEY copncept. Repeated failure because of something impossible will drive you out of the hobby. This would be akin to trying to change lead into gold...over and over and over again with the unexpected result of it not working...still_stirrin wrote: I hope you understand this difference (in the recipes). It is fundamental to your knowledge base in the hobby. Trying to make the all bran into something that it isn’t will lead to frustration and cause you to question your processes.
ss
Won’t hurt it at all. Just keep it under airlock. Have a safe trip.Spriit Tisler wrote:Fancy, I had all bran going on for 7 full days now and it's still going on. It has always been done&cleared before. I quess it's the temperature. Does it hurt to let it sit for another week, because I've got a job related trip in few days and I'll be back at next wednesday?
What is your OG ?Spriit Tisler wrote:Fancy, I had all bran going on for 7 full days now and it's still going on. It has always been done&cleared before. I quess it's the temperature. Does it hurt to let it sit for another week, because I've got a job related trip in few days and I'll be back at next wednesday?
I did actually up the bran ratio quite a bit, added pearl barley, a bit of corn meal, and then converted a fair bit of sugar with malted barley. I added sugar to bring the gravity up and fermented to 1.0 before distilling in a pot still. The flavor actually came through very nicely and I'm quite pleased with it.still_stirrin wrote:Correct. This is a sugar wash recipe. The bran provides nutrients as stated, as well as buffering to the acid production as the ferment progresses. This too has been explained previously in this thread and as pointed out by RedwoodHillbilly, ACfixer, and rgreen.courtofjest wrote:I'm relatively new here, but I was making the all bran recipe and noticed that there are not any enzymes to break down the carbs in the wash. Would it help to add some malted barley to aid in breaking it down into sugars or is all-bran processed enough so that it does not matter?
The all bran recipe is an excellent base for a neutral, not particularly suited for a whiskey. But, it DOES make an excellent base for a gin...when you get to that recipe in the T&T.
UJSSM is better for that target (whiskey/bourbon), even though it too is a sugar wash (not a grain mash). Since these sugar washes utilize the sugar as the fermentable material, you don’t need enzymes to convert starches to sugars. Any grains added are for flavoring the sugar wash alone, not for potential alcohol.
Another is Odin’s corn flakes sugar wash recipe too. Corny flavor, but the alcohol comes from the sugar, not the cereal.
I hope you understand this difference (in the recipes). It is fundamental to your knowledge base in the hobby. Trying to make the all bran into something that it isn’t will lead to frustration and cause you to question your processes.
ss
You ran a 14 wash once through a pot and like it?Brunojack wrote:Wow. Waited until the wash looked like apple juice. I ran this through my Pstill. My 1st "real" run. Definitely could tell the first bit wasnt something you wanted to imbibe.
Ended up chucking the first 150 ml just to be conservative. Collected a bit under 2 quarts in 12 jars. I was running real slow. Kept the 3 jars on each end for feints. I should have kept track of the abv better. The end of run was at 45%. I know I probably could have been more efficient.
I diluted the middle jars to 80 proof after letting them air out overnight. Added my tequila essence. That was absolutely the smoothest booze I have ever had in my life!! At first I was wondering if there was any alcohol in it!!!
Thank you Rad and fizzix and everyone else who helped me to get to this point!
Can you please clarify what 20-20-20 is and your final ABV target please?rad14701 wrote:Recipe
* 2 gallons water
* 7 cups white sugar
* 2 cups All-Bran Flakes cereal
* 4 tbsp Fleischmann's dry active yeast
* 1/4 tsp 20-20-20
Process
* Inverted sugar in 8 cups water for 30 minutes
* Boiled cereal in 4 cups water for 30 minutes
* Allowed invert sugar and cereal to cool to 95F
* Pitched yeast and aerated for 1 hour
* Added 1/4 tsp 20-20-20 and airlocked.
If it were me I'd stripp as hard as you could until the collected booze is about 30% abv, then do a slow spirit run.Brunojack wrote:"You ran a 14 wash once through a pot and like it?
Try running it twice next time to see if you can tell the difference"
As in collecting everything except the first 100 ml and running it again without diluting?
That would be a much higher abv wash running through the still. I am thinking a 2nd run would remove more flavor and result in higher abv during the entire process. This is the so called stripping run followed by a spirit run? As I understand it..stripping runs can be done at a very fast rate..correct?
I did my run real slow...probably collected for 4 hours or more.
Bear with me as I am a Noob with a capital N!
Fertilizer.Blackbeard wrote:Can you please clarify what 20-20-20 is and your final ABV target please?
I use Epsom in conjunction with DAP (which is a substitute for 20-20-20) as they each have a function.Wolfairious wrote:Are people getting better results with the 20-20-20 than the epson salt? Epson salt is so much easier to get why are not more people using it?
I use 1/8 teaspoon per gallon.dirtybird33 wrote:So how much dap are you using?
Please turn this advertisement off. We don’t need it here. Thanks.dirtybird33 wrote:Sent from my SM-N950U1 using Tapatalk
In 5~6 gallons, right before I pitch the yeast I put in the DAP, pinch of Epsoms, a crushed vitamin B-complex, and a dash of gypsum.dirtybird33 wrote:Thanks. I might pick some up and try it. I have never used it. Do you add it when you start the wash or do you add it mid ferment. (I know some yeast nutrients are added mid ferment)