StillSmart

This is mostly from Rad at HD with some of my own tweaks.

Source: http://homedistiller.org/forum/viewtopic.php?f=14&t=9981&start=60#p6807873

I like its simplicity. And, it's a cleaner wash than a turbo.



Recipe

Per Gallon (4 Liters) of 14.1% ABV wash

* 4 cups sugar (1000 ml, 2 pounds, 1 kilo)
* 1 cup whole All Bran flakes (250 ml)
* 1/2 teaspoon boiled yeast component
* 1/4 teaspoon epsom salt
* 2 tablespoons yeast (Fleischmann's dry active yeast works fine up to 14.1% with this recipe) or 1 tablespoon of distillers yeast

Process

* Invert sugar with an equal volume of water for 30 minutes
* Crush flakes and then simmer cereal with double the volume of water for 30 minutes
* Mix the inverted sugar, cereal, and boiled yeast component
* Top off fermenter and allow wash to cool to 95F/35C
* Pitch yeast and epsom salt and aerate for 1 minute (additional aeration optional)

Notes

* This process yields a fully fermented and cleared wash within 72 hours at 78F/26C
* The wash can be pot stilled for flavor or refluxed for clean neutral spirit
* Not using epsom salt or boiled yeast will increase lag time and extend fermentation time
* Full krausen within 15 minutes is not uncommon
* %ABV options by volume (Cups per Gallon) are: 4C/G = 14.1%, 3.5C/G = 12.3%, 3C/G = 10.6%
* Adding more cereal will potentially impart more flavor (experiment with more or less)

I've got five gallon of this merrily bubbling away & from what I've read on another forum this is a great recipe. I'm just wondering if I need to single or double distill it through my air still. I'm concerned that if I double distill most of the flavour will be done away with. I'd like the final product to be like a wheat whiskey rather than a neutral.

Keystone wrote:2 tablespoons yeast....

Per 4 litres.

Dang, no wonder this finishes so quick. I use 1 tablespoon per 60 litres for all my washes. But then again, I'm a scrooge.

scarecrow

White dog wrote:I've got five gallon of this merrily bubbling away & from what I've read on another forum this is a great recipe. I'm just wondering if I need to single or double distill it through my air still. I'm concerned that if I double distill most of the flavour will be done away with. I'd like the final product to be like a wheat whiskey rather than a neutral.

Hiya buddy. Don't know if your still around but if so.
How did this turn out?
Did you end up double distilling?

With My All Bran & Weetabix I make three washes and strip them.

Combine them and dilute to 30% then a spirit run.

Lot's of flavour left over.

[b][b]Hi Guys and Girls...... Just need some clarification on this recipe

1/2 teaspoon boiled yeast component ???

What exactly is the above..... When you boil yeast normally it dies.... So what exactly is boiled yeast component????

Thanks in advance

Whimpy[/b][/b]

Once again thank you YHB.
I shall be trying this one when my fermenter is free
Can't wait to try my barley sugar head

Whimpy64 wrote:[b][b]Hi Guys and Girls...... Just need some clarification on this recipe

1/2 teaspoon boiled yeast component ???

What exactly is the above..... When you boil yeast normally it dies.... So what exactly is boiled yeast component????

Thanks in advance

Whimpy[/b][/b]

=================================================================================
I clicked on the link and way down the page is the following...

" Thanks Rad! What does the boiled yeast do? Does it just supplement the live yeast as a nutrient or something? ...Also...the 12-10-10 does not contain urea nitrogen...it's the other type.


Yes, the boiled yeast is additional nutrient for the pitched yeast... Yeast are a cannibalistic bunch... Some of my most violent ferments have had way more boiled yeast than needed"...
============================================================================

So as a noob reading this it's just yeast that has been boiled???? which as you say would kill it, then you add it to the wash, and the little cannibals feed on it.
The rest of the guys will correct us if it's wrong..

Yeast Ghosts (Yeast Hulls)

Consists of the insoluble fraction of whole yeast cells, namely the cell wall and membrane. These materials supply lipids and sterols to the fermenting yeast and adsorb fatty acids which may cause sluggish fermentations. They will improve vinegar and malo-lactic fermentations as well. The use of yeast ghosts seems to reduce the incidence of hydrogen sulfide. Normal use is 1 to 2 lbs per 1000 gallons or 0.45 to 0.9 gram per gallon. At rates above 3 grams per gallon off flavors and aromas have been noted on occasion.

The above is a snip from the web
The reason for boiling would be to provide a sterile food,with no live mutated yeast,and allow any yeast to be used as food.
The only yeast working on the ferment would be the pitched yeast of your choice.
Robert.

I've just got started putting this wash on, to make 25lt I'm using 400g of bran flakes, the yanks call it all bran but here in the UK all bran is the little sticks that no body likes, from what I can work out the original recipe uses bran flakes but that call it all bran.

I've been wanting to try it for a while and found 3 bags of sugar that have gone rock solid in my garage, also looks like a slug or something has had a go at eating through a hole in two of the bags and as the recipe calls for the sugar to be inverted (boiled for 30mins) it was a good way of using up this sugar with out worrying if it will infect a wash,

I've just cleaned out my old brewpaks boiler and have 7 litres of water heating up, ready to take 6kg of sugar, once it gets going I'll boil the crushed bran flakes in a seperate pan, I have high hopes for this, it apparently adds more of a vodka flavour to a sugar wash once distilled.