StillSmart

Just put this on

24 crushed weetabix
6 cups of crushed bran flakes
10 kg white sugar
water to 12%
2 tablespoons mauripan yeast

going to be running through the smartstill and hoping to get loads of flavour to then put on
jd chips for a few months at 63%
Any input views or advice on this is eagerly awaited

The only bit of info I have on oaking is the following...

Oaking - Several different flavors can come from a single type of oak if alcohol strength is adjusted during maturation.

55%-53% will give vanillin’s
40%-50% will give a mix of vanillin’s and sugars
40%-49% will give sugars.



I think 63% is a wee bit high to start with...see what t'other guys say..

I usually start around 65% and then drop 5% every month or two or when I remember until I get to what I want to drink it at.

Thank you Icefever. I did mean 53%.
I've only ever oaken at 40% so far so it will be
Interesting to see the difference

Take a look...Here about slow proofing, but they talk of proof not abv%.

Thank you chill

Is that a 25 litre wash?

Its around 50 or so ltrs seagull. I just dump 10kg of sugar in my 60ltr fermenter with hot water to dissolve the sugar then top up with cold water till i get to 12%

Nice. My fermenters are half that size so I guess I could halve the recipe.

I bought a couple of normal fermenters in the beginning then found some 60ltr hdpe drums on ebay for £18 each and they are fantstic seagull

Seems to be a bit slow at getting going this one. But off to bed now and hopefully it should be sshowing activity by the morning

I am not saying that my way is the best, but I use way more yeast than this, on average around 100g per 25 litre wash.
I like Mauri yeasts, the strain used for much Scotch production.
chill's advice on Oaking is good, do it at higher ABV's for sure.
I find that a DJ of 63% with some woody bits in, maybe 50/100g, left on a sunny window ledge,with a loose stopper, after a couple of months rewards you with something rather nice at around 57%.

Wishing you luck with yours.

Robert.

By jingo 100g / 25l has properly upset my inner Yorkshireman.

The Lallemand recommendation is 25g in 100 litres.

Does it make a difference Robert?

Damn, I started my answer regarding oak for aging , and realised I should be answering on the yeast issue!
Restart.
I try to follow big distillery practice where it fits with my own ideas.
20 miles,ish from my home address is a ferking great factory growing yeasties for Scotch production.
If memory serves right, these distilleries use 2%
ish yeast by weight to Barley in the mash.
I follow this in my whisky mashes.
I now do the same by volume in my neutrals.
Just looking for the fastest ferment possible.
IMHO a fast ferment, of anything, is good.
A slow one is bad.
And strip that bad boy as soon as you can, if a flavoured wash, not waiting for clear wash, if a neutral then let it settle before racking, twice, to the boiler.

That is my way

Robert.

Easydrinker. So do you think It's active but not in a mr motivator kinda way.
Think I should add more yeast or let this one carry on and just add more yeast to the next one?
Thank you