StillSmart

Anyone ever made a wash with rice? I was browsing the HD Forum looking for a good wash for neutral spirit and I came across

Uncle Remus Rice Vodka

There's quite a few pages of posts on the recipe and I get a good feeling that this will be a major improvement over sugar wash's, it's gone straight to the top of my to do list.

http://homedistiller.org/forum/viewtopi ... =14&t=5368

Anyone tried it or something similar?

Sounds like it would be quite mushy, like working with Flaked Maize.

I'd be interested in your reports on this one on a cost, mess and efficiency basis.

AM

Quite interested in a source for alpha amylase. I can only find the Ritchies stuff that is cut with dextrose in the UK.

I wonder if the amylase cut with dextrose is the gluco amylase talked about in the recipe?

I've not found out what gluco amylase is yet but it sound like it could be, I'm definitely having a go at this, just need to sort out what volume to make and how much rice/sugar to use.

I'm thinking, make around 30-40 litres when topped up, including the grain/sugar, then once it's racked off the grain there will be enough wash to fill a. 23litre carboy, I'm gonna experiment later.

I buy my enzymes from Rick Morris at Brewhaus but he's in Tx, US.

You'll find them here http://www.brewhaus.com/Additives-C91.aspx

Not as expensive to have them send it as you might think.

AM

Cheers for that aidanmac, here's my fantasy shopping cart lol




Not sure the postage cost as you have to create an account, if only there was a uk supply, I suspect there is, we just need to find it.

I've found that gluco amylase is also known as Amyloglucosidase


Here's a discription of a whisky yeast that has already been cut with the stuff.

Single Strain Whisky Yeast with Amyloglucosidase
£2.81

To Make 5 Gallons of grain mash
This is the best yeast for whiskey production. It contains amyloglucosidase, an enzyme which coverts some of the non fermentables to sugar. Here's what it says
" An enzyme of microbial origin that breaks glucoside bonds in starch and dextrins to form glucose; used in the manufacturing of glucose and for converting carbohydrates to fermentable sugars (as in bener-brewing). Also known as glucoamylase.

Maybe this will be the yeast I use along with some normal uk bought amylase

Seems you use the alpha-amylase for the conversion (in the mash) and Gluco-amylase is added to the ferment with the yeast, it carries on converting more of the more stubborn starches to glucose in parallel with the fermentation.

That yeast looks good. If I understand it correctly, it converts any left over unfermentables into monosaccharides, which kind of answers a question I was going to post soon about mash temps for whisky

The Asians make millions of gallons of alcohol out of rice. Chances are you could find the enzymes you are looking for at your local Asian market.

I found this place in Oxford, it's an industrial supplier of enzymes and has some specifically designed and marketed for alcohol production, my only worry is these probably come in bulk and the dosage is only a few ml per tonne of raw ingredients they may be too strong for our small quantities.

http://www.enzymesupplies.com/products/ ... es/alcohol

http://www.murphyandson.co.uk/store/ind ... ductId=121

5kg for less than £20 before vat n delivery..

**EDIT i have now bought some of this and am happy to share it out 100ml/g should be enough to convert 20 x 100l brews, £1 plus actual PNP if you want any, it should be arriving by the w/end
pm me if interested..

Hi fil,
What's the rice vodka like, have you tried any. I was curious if this can work for potato or will it work with molasses for rum. As the molasses has roughly 50% fermentable sugar without a enzyme. But I am also curious to using grains, and I wonder what's the reason to use potato or grain or any starch, is it to get a different flavour or was it just a source of cheaper alternative to sugar. I have used potato once and it did have a vodka flavour, but what about rice does it taste like vodka or sake? Hope this makes sense.

I never got round to properly doing this, think I'm gonna go for all bran wash for vodka next time, it apparently gives more of a vodka flavour than a simple sugar wash, here's the one I found on home distiller in their tried and tested recipes section, it's American so not sure how big a cup is and the ingredients are for a us gallon so just 4 litres.

This recipe was posted by rad14701 on the HD Forum

Per 4 liters (1 gallon) of water:

Ingredients
* 3.5 cups sugar
* 4 liters water
* 1 cup crushed All Bran cereal
* 2 tbsp active baking yeast

Process
* Simmer equal amounts of water and sugar for 30 minutes or longer to invert sugar.
* Combine boiled components with cold water and cereal to bring up to total volume.
* Let cool to 95F.
* Pitch yeast.
* Aerate for one hour.
* Cap and insert air lock.

Notes
* No lemon juice was used while inverting the sugar. Doing so may or may not be of benefit.
* A full cup of cereal may be more than required for a 4 liter batch. 3/4 cup should be enough.
* With all of the vitamins and minerals present within this cereal it appears that no other ingredients should be required.
* Should fully ferment dry within 7 days.
* The wash should start to clear by the time the ferment is complete so it can be racked directly into the boiler, leaving the solids behind.
* This recipe should provide good results with pot stills or reflux stills.
* Essentially, 1 liter water, 1 cup sugar, 1/4 cup cereal, 1/2 tablespoon yeast, scaled to desired batch size.