StillSmart

Re: The "Moonshiners" programme ?

2013-01-06T20:52:08+00:00

Phantom wrote:
there's no reason why I shouldn't be able make a pot still head for it first.....

sounds like a plan, I wouldn't be without my pot head for stripping, its great being able to turn 45 litres of clear wash into low wines in 23/4 hours from switch on to turn off.

It would even be of benefit right now to feed your T500.

Statistics: Posted by Capt-Cudellez — Sun Jan 06, 2013 8:52 pm

Re: The "Moonshiners" programme ?

2013-01-06T20:45:54+00:00

Ah, well your link was brilliant to read, but a lot of your processes are very over my head. Not only that, I can't detune the T500 as I wouldn't know how to do that, plus as its my main still for sugar turbos which I wouldn't be without.

Not to worry, I can still work on it slowly as a project, as I've got a keg to start a BYO still, which was going to have a reflux column but there's no reason why I shouldn't be able make a pot still head for it first.....

Statistics: Posted by Phantom — Sun Jan 06, 2013 8:45 pm

Re: The "Moonshiners" programme ?

2013-01-06T20:14:55+00:00

My first batch was a high Rye bourbon, the second was a high Wheat like Maker's Mark. That just went on oak last night. If you can de-tune the T500 to bring over some flavour that might be an ideal setup.

You need the grains ground to a coarse flour. So you will need a grain mill or a source of fine ground corn meal.

My story is documented here:
http://forum.moderndistiller.com/viewto ... t=40#p5093

Chuck

Statistics: Posted by chill — Sun Jan 06, 2013 8:14 pm

Re: The "Moonshiners" programme ?

2013-01-06T19:28:37+00:00

If and when I can get the enzymes I'm aiming for a corn whiskey type product.

I've got smart/easy/air still (whatever you want to call it) and a T500.

Statistics: Posted by Phantom — Sun Jan 06, 2013 7:28 pm

Re: The "Moonshiners" programme ?

2013-01-06T19:20:27+00:00

Great! I'd love to have another source of input on this experiment.

I forget which still(s) you have. Mine is just an airstill and I am getting a lot of grain taste in the distillate after two distillations. My first batch unpleasantly so. My friend suggested serving it warm at breakfast with milk and sugar.

I've started reducing the amount of grain, grinding it finer, and adding warmth to see if that reduces this by reducing the fermentation time. So far, it seems to be working but it needs to age more for me to know. I suspect that all grain in an AirStill might not be the best combination. It could also be that I am using un-malted grains and the different flavour comes from that. I have a half malted grains batch fermenting now and will try an all malt soon.

Chuck

Statistics: Posted by chill — Sun Jan 06, 2013 7:20 pm

Re: The "Moonshiners" programme ?

2013-01-06T19:12:51+00:00

That's something to have a crack at then. If need be I can probably get them shipped to a friend in Oklahoma who'd forward them for me.

I'll check them out.

TVM for the link.

Statistics: Posted by Phantom — Sun Jan 06, 2013 7:12 pm

Re: The "Moonshiners" programme ?

2013-01-06T19:06:08+00:00

I got my Diazyme from the USA:
http://www.beutilityfree.com/Fuel/yeast%20and%20enzymes

They were very helpful about shipping to Canada, thought it was a bit costly. There is a Flat Rate Box that the US Postal Service has. The plastic one pint bottles would fit (at least two) if you can convince them to use that box. This would be a lot cheaper.

The no-cook enzymes don't produce any odour during fermentation, beyond that of the grain itself (like cooking oatmeal). So far the stripping run has been stinky, I am not sure why as the wash does not seem so. It might be form a secondary infection with something as my first washes were slow as they were too cold and not finely ground enough.

Chuck

Statistics: Posted by chill — Sun Jan 06, 2013 7:06 pm

Re: The "Moonshiners" programme ?

2013-01-06T16:44:10+00:00

Well the only stuff I could find about the diazyme brewing enzyme is the "Danisco" .pdf about brewing enzymes - though nothing about where it might be bought in smaller quantities.

Virtually nothing about "Stargen SG2" other than it's main corporate connection and that it might be available through a place in Hertfordshire, but nothing about minimum quantities and identifying it from the local agents listing was damn near impossible.

But, I figured a look at Brouwland might be worth the effort. There's a number of listings for "brewing enzymes" and the one that seemed most likely from the rather minimal descriptions was Brewferm beerzym MULTI 100 ml. My problem is lack of knowledge about such things and beer making in general. Not knowing arse from elbow is rather a hinderance with this kind of thing. Because what with making keg steam boilers and all that kind of stuff to make a mash, without even thinking about other issues probably means it's a no-no for me......

Which is rather a shame as I'd like to have given it a try.......

Statistics: Posted by Phantom — Sun Jan 06, 2013 4:44 pm

Re: The "Moonshiners" programme ?

2013-01-06T16:00:52+00:00

Well having now read the .pdf that CC posted for me, as nice as it would be to try that, it's not gonna happen as it's too much hard work especially with nosey neighbours......

So I'll have to search for the enzyme and try that approach. It's likely to be less smelly and more discrete. I mean, it's likely that the wash will stink a bit when distilled anyway, especially the first stripping run, so it'd be best if I could keep such issues to a minimum...........

Hey ho, off too search.

Oh and TVM too CC for posting the .pdf and to pintoshine too for producing it. Brilliant, an excellent read.

Statistics: Posted by Phantom — Sun Jan 06, 2013 4:00 pm

Re: The "Moonshiners" programme ?

2013-01-06T15:59:13+00:00

The enzymes I got from someone who imported them from the US.

There should be enough emzymes in the malt you add to do the job too. The problem with the emzymes I got was it was active in a narrow temp range (85oC+ I think from memory) but the mixture went like wall paper paste at about 60oC. So I didn't get the conversion I was after.

If I was using a direct fired pot (I don't have a pot big enough) and a paint stirrer on a drill, I reckon I could have got it working. I have the materials on hand to make a manifold to inject the mash with steam from my keg boiler to cook it in my big mash tun, hope to give this ago in the next few months.

The cold enzymes that chill was on about sound amazing, if I could get them, I would love to give that a try.

CC (AKA "Al Q" on MD, fatbloke)

Statistics: Posted by Capt-Cudellez — Sun Jan 06, 2013 3:59 pm

Re: The "Moonshiners" programme ?

2013-01-06T15:40:16+00:00

Well I'm gonna read the .pdf that Capt-Cudellez posted for me in a minute.......

I was hoping that there might be an off the shelf enzyme for this, because not being a beer maker I don't have a mash tun or boiler etc. Plenty of fermentation buckets normally for my wines, meads and cider etc so to be able to just get a bag of flaked maize and mix it in with water and enzyme would be ideal.

I'd be quite happy messing with my smart still to get something to drink/try, hell even if I have to just so a max everything stripping run, then let it down to do a spirits run, that'd be Ok. It's just a case of seeing something that I know works, but not having tried it myself as I'm pretty happy making sugar turbo neutrals etc and commercial flavouring essences.....

Now at least, I can start the search for the enzyme off the shelf too...........

Statistics: Posted by Phantom — Sun Jan 06, 2013 3:40 pm

Re: The "Moonshiners" programme ?

2013-01-04T02:14:07+00:00

Chill: Koji - that's it. Thanks. In China they have a different name again. Only tried it once and then went to ginger juice which works fine.

I rinse my equipment but don't sterilize anything. I don't use an airlock either and will keep the fermentation tank uncovered the first day to allow exposure to natural yeasts. There is heaps of them out there and a sterile environment is difficult to maintain.

Statistics: Posted by RumJohn — Fri Jan 04, 2013 2:14 am

Re: The "Moonshiners" programme ?

2013-01-03T17:55:22+00:00

RumJohn: Spit may be acceptable if you don't tell anyone I think you are thinking of Koji (Aspergillus oryzae) which is what the Japanese use to make Sake. It is a bit of a process, harder than mashing malted grains.

Richy: Sanitation is less crucial with a product that will be distilled than with beer or wine. Is it possible to distill some nasty tasting / smelling washing into a nice drink.

Chuck

Statistics: Posted by chill — Thu Jan 03, 2013 5:55 pm

Re: The "Moonshiners" programme ?

2013-01-03T15:47:43+00:00

I watched this series on tv and i read all over about how crucial it is to have sterilized areas / equipment and cant let fly's in etc but these guys are doing it in the middle of a forest how can that be clean.. why is the yeast not getting infected and dying.

Statistics: Posted by Richy — Thu Jan 03, 2013 3:47 pm

Re: The "Moonshiners" programme ?

2013-01-03T07:47:06+00:00

Hi Phantom: There is insufficient sugars in corn to ferment. The corn kernal is made up of starch, as with other grains. And this is why grain is malted. the natural enzymes converts starch to sugar at the beginning of germination. Cooking will convert starch to sugars

However, you can also convert the starch with enzymes. The enzymes in spit will do the job. Try a small piece of bread in your mouth and let is sit a while. It gets sweet. Spit is unacceptable so the addition of store bought enzymes or what I use, the juice from fresh ginger.

I have not tried it, but you can purchase the enzyme used to convert the starch in rice to sugar. Cant remember the name off hand.

If you try making a pure corn whiskey, start with a crushed corn but not corn flour. Good luck.

Statistics: Posted by RumJohn — Thu Jan 03, 2013 7:47 am