Soreen Wash

[Seagull]

So I learnt on my recent distilling course how to make a rye wash using rye bread.

The product we fermented was a Dutch rye bread.

I popped into Sainsbury's on Sunday to see if I could find a product similar to the Dutch Bolletjes. With only a few minutes before closing I couldn't see anything similar so in a mad rush I picked up a Soreen malt bread. I have noticed that it lists preservatives in the ingredients which may be a problem?

It's now slowly fermenting in a 5 litre bucket. Planning to run it through my neglected airstill when it's ready.

Is this a mad experiment doomed to failure?

For 5 litres, a Soreen and baker's yeast, it doesn't really matter but was wondering what you lot thought?

[Benoit]

I'm sure I've seen it done somewhere on the HD forums mate maybe have a quick search there (just don't stay there, it's a grizzly place), if it's sweet & ferments then I say go for it! This year I really want to nail a Christmas pudding / mince pie kind of thing when the big tubs of mincemeat come out in the shops, if you can imagine it then there must be a way!

[Seagull]

Cheers Benoit, I'll take a peek. Did a bit of general Googling but couldn't find any results but I'll def drop in (and out) of that forum to have a look.

[Benoit]

BOOOOM! Found it: https://homedistiller.org/forum/viewtop ... 11&t=18013

For all the bits they do badly, the HD Google search is very useful

[Seagull]

Interesting reading! I haven't added extra nutrients to my mini wash but it's bubbling away happily and the SG is dropping so hopefully it's going ok so far. Very little odour on the ferment at the moment.

Really looking forward to seeing how this turns out and how much flavour comes through. Some of the comments on that thread seem pretty promising.

[Easydrinker]

Interesting reading! I haven't added extra nutrients to my mini wash but it's bubbling away happily and the SG is dropping so hopefully it's going ok so far. Very little odour on the ferment at the moment.

Really looking forward to seeing how this turns out and how much flavour comes through. Some of the comments on that thread seem pretty promising.

I would not hold my breath for a taste sensation from a single malt loaf, but as a yeastie nutrient would expect it to be the DB's, with a TOTALLY fermented out wash

Robert.

[Mash]

Sounds interesting. Having read the HD post I do think it's worth a go.

I am going to add 2 to a kale wash.
The thought of 5 tsp of DAP frightens me rigid. That stuff does have a negative taste profile.

Not going to blitz or boil it either. Just a fine chop and warm water soak.

Proper strip. I suspect freezer stripping removes a lot of flavour.

[Benoit]

Surely there's enough raisins in a malt loaf for the nutrition requirements? That much DAP can't be healthy?

[Mash]

As always bang on Benoit.

[GrunthosTheFlatulent]

I really must get back down to SpecSavers - I thought this was going to be about using foreshots in your car's screen wash bottle

[Easydrinker]

That took me a minute mate, well done

Robert.

[Mash]

2 soreen loafs appeared yesterday. But I can't bring myself to ferment both yum yum.

So. 5l. 50c soak. 25g yeast in when the temp drops 35c.

As expected it falls apart in the warm water

Having read the ingredients I am much less enthusiastic.

The wrapper it covered in grapes. But not a mention in the ingredients. Also no Rye?!?

I fear you could be right Robert!

[Seagull]

There were several different types of Soreen loaves in Sainsbury's when I bought mine. I picked the one that looked the most basic option. Had no real idea what I was doing!

Won't be back home to check on mine until Sunday but hoping it will be coming to the end of the fermentation soon.

[Mash]

Mine is going to train looks like something from quatermass And the pit!

The only one available was sliced!! FFS what next.

[Benoit]

The ingredients on a soreen loaf look almost hand picked for a whisky wash, fortified wheat flour, malted barley flour, malt extract, regular old barley flour, dried fruit. I wonder how much of the starches within all that get converted when it's baked?
There's certainly all the B-vits & nitrogen a yeastie could ever wish for, have you guys added sugar or just gone with the neat loaf? Anyone care to share some hydrometer readings?