StillSmart

Hi Guy's,

thanks for all the info and suggestions.

didn't take a starting SG....ooopps

ok this is the state of play at the moment.

1: aerated last night, nothing moving this morning through the airlock.
2: dropped maybe a couple of ounces of sugar in, dissolved in warm water this morning and just checked now. I do have some fermentation going on.
3: the wash doesn't taste sweet

next step????
cheers all

ooooooooo thats too close to call.
The good news is its moving AND nothing is ruined.

!!Guessing!! maybe the sugar did it ....

so ........
erm........
so..........

How much malt did you first use?
Which malt?
What yeast?
What volume do you have now?

We can't get you back to the original recipe, but we can use an amount of sugar to finish this wash at a sensible ABV. All is not lost.

We could project (guess) an OG (based of the grain bill & volume).
Calc the ABV possible with the yeast.
Then 18g per L per 1% will (should) give us the shortfall. Then we can add that - bit at a time. Modified feeder method.

What do you think ?? - anyone ?

mashy wrote:ooooooooo thats too close to call.
The good news is its moving AND nothing is ruined.

!!Guessing!! maybe the sugar did it ....

so ........
erm........
so..........

How much malt did you first use?
Which malt?
What yeast?
What volume do you have now?

We can't get you back to the original recipe, but we can use an amount of sugar to finish this wash at a sensible ABV. All is not lost.

We could project (guess) an OG (based of the grain bill & volume).
Calc the ABV possible with the yeast.
Then 18g per L per 1% will (should) give us the shortfall. Then we can add that - bit at a time. Modified feeder method.

What do you think ?? - anyone ?

hi mashy,

I used 2kg of peated malt grain.

the yeast was a bog standard brewers yeast with a touch of bakers yeast to get things going.

the sg is now at just over 1.010. i checked this using 2 different hydrometers.

so the question is do I leave it to ferment as it is or add sugar or ???



cheers everyone

What volume do you have now?

Better... wants the original recipe?

mashy wrote:What volume do you have now?

Better... wants the original recipe?

just over 1.010 sg
I've tried the below recipe for glenmorangie using the extract mash part.

viewtopic.php?f=16&t=1440

2kg of peated malt in a 23lt wash gives a starting gravity of 1.021, final gravity 1.005!!

Maybe it didn't start at all, from your 2kgs of peated malt the estimated ABV according to an app I have on my phone is is 2.1%, you'll need a good few bags of sugar in there if it's going to be worth while stripping it.

Your gonna need lots more malt next time.

Anavrin wrote:2kg of peated malt in a 23lt wash gives a starting gravity of 1.021, final gravity 1.005!!

Maybe it didn't start at all, from your 2kgs of peated malt the estimated ABV according to an app I have on my phone is is 2.1%, you'll need a good few bags of sugar in there if it's going to be worth while stripping it.

Your gonna need lots more malt next time.

thanks Anavrin,

2kg of peated malt plus 6kg LME. is that not enough for the 23 ltr wash?

That looks like shed loads to me.
My malt washes are 25Lits (with 4 Kg Malt) no other sugar,and after racking yield 20 ish lits stuff to strip.
And the way I double distill,from six of these,I get around 4.5 litres of product at 65%.
It ain't cheap at around £5.15 a litre all in,but I find it pretty good,once aged.
I try to follow the Islay distilleries methods,weak beer,brewed and distilled often.
HTH

Robert.

Perhaps I didn't read your method fully, 6kg of LME certainly sounds better, here's a screen shot of my app, it's an American app so I set it using 5us gallons (23lt) 4.4lb peated malt (2kg) and 13.2lb (6kg) of LME




It's not an exact science but it'll give you an idea what to expect :-)

thanks guy's for all the help.

the wash is still bubbling away....albeit slowly.

I'm going to leave it until the weekend and then do another reading and post back then.

fingers, legs and everything crossed on this one

thanks again

eattheliving wrote:I'm going to leave it until the weekend ..

Good call.

Read this recipe through. Blimey there is a lot of work in this recipe for quite a small return. Then I guess if it was easy everyone would be doing it

mashy wrote:

eattheliving wrote:I'm going to leave it until the weekend ..

Good call.

Read this recipe through. Blimey there is a lot of work in this recipe for quite a small return. Then I guess if it was easy everyone would be doing it

ok guy's,

just done another reading and the SG is maybe a smidge below 1.010 with no more fermentation activity?

what next.... leave it to clear then run it through the still?

cheers
all

hi all,

the wash has cleared and I'm going to strip this weekend.

any advice or suitable prayers please??

Ask and you will receive.....

Moonshiners Prayer
Lord, give me the skills to perfect my shine
So, its smoother than whiskey, but stronger than wine
It’ll burn just a bit, when ya take that first swaller
White lightning they call it, it’ll fetch me top dollar

I’ll watch and I’ll wait, as it seeps from my stills
Hidden away safely, high in them thar hills
I’ll collect every drop, in them old mason jars
Late in the night, neath your beautiful stars

I’ll load up the car, with every jar that I can
Lord help me steer clear, of the revenuer man
With your guiding hands, and me at the wheel
We’ll be back in the morn, in, a tend’n the still


hope that will do

Icefever wrote:Ask and you will receive.....

Moonshiners Prayer
Lord, give me the skills to perfect my shine
So, its smoother than whiskey, but stronger than wine
It’ll burn just a bit, when ya take that first swaller
White lightning they call it, it’ll fetch me top dollar

I’ll watch and I’ll wait, as it seeps from my stills
Hidden away safely, high in them thar hills
I’ll collect every drop, in them old mason jars
Late in the night, neath your beautiful stars

I’ll load up the car, with every jar that I can
Lord help me steer clear, of the revenuer man
With your guiding hands, and me at the wheel
We’ll be back in the morn, in, a tend’n the still


hope that will do

fantastic