Teddy's Fast Fermenting Vodka
Posted: Sat Nov 21, 2015 7:22 pmSharing is caring ... here's a recipe from the New Zealand Home distiller forum member Teddysad that a few of us there are using. I have just lifted his text here because he did such a great job of explaining it ...enjoy
"Here is my routine for a fast Vodka at very low cost with no carbon filtering or added clearing compounds.I source the bran from the local Stockfood Co however most supermarkets will have it as baking bran. This is not the All-Bran breakfast cereal but works out so much less expensive"
Ingredients ( for a 23l wash)
4kg Sugar
250g wheat bran
1 Multivitamin tablet
Pinch Epsom salts
½ tsp DAP Di Ammonium Phosphate = Yeast nutrient.
(Substitute an extra Multi Vitamin and 10g boiled bakers yeast -M4S)
Citric acid
50g bakers yeast
Method
In a large pot (5 litre or bigger) bring 2 litres of water to the boil (I boil it in the jug to save time)
Add the 250g of bran, bring back to the boil then simmer for 30 minutes stirring from time to time
Dissolve the sugar in warm water and add to the fermenter with cool water to bring quantity up to 20 litres.Add the crushed MV tab, Epsom salts and DAP.
Once the bran has simmered for 30 mins, add it to the fermenter.
I then adjust the pH to around 5 with the citric acid usually takes about ½ a tsp.
Rehydrate the yeast in 100ml water and add to the mix. Making sure the start temp is below 30C
Stir well ( I use a stick blender to thoroughly aerate it.)
Leave plenty of headroom as this takes off like a rocket. I use a 30l fermenter. Do NOT seal for at least 24 hours as a thick foamy cap will form within an hour. I put it under an airlock only after 36 hrs so I can monitor progress.
This produces a fast ferment ( normally dry to .990 within 3 to 4 days). Rack off and allow to stand for a couple of days to clear before distilling.
I find this has a nice slightly wheaty taste and is much nicer than the TPW.Can also be oaked.
I have tried multi generations with a drop in results. It is so low cost that I have found it not worth saving and reusing the trub, - that goes onto the compost.After stripping and then a spirit run I have had several litres of this sitting on uncharred oak dominos at 65% for 6 weeks.Watered down a litre to test and it came through very nicely with a good flavour
Mk II Version
As above but 200g of bran and 100g kibbled rye
This have turned out to be even better - just as fast but with a little more bite/flavour in the end result.
Note: I always strip several ferments through the pot still column and add them together for a slow spirit run through the reflux column
Mr 4S
Because there is fair bit of trub at the bottom of the barrel I upped the total quantity to 25 litres so I get 23 litres of useable wash.
Bit more sugar bit more wheat germ to compensate
If you don't have DAP double the multi vitamins
My OG was 1.06
Here's the original link with pictures and comments ...http://www.nzhomedistiller.org.nz/forum/viewtopic.php?f=8&t=121
"Here is my routine for a fast Vodka at very low cost with no carbon filtering or added clearing compounds.I source the bran from the local Stockfood Co however most supermarkets will have it as baking bran. This is not the All-Bran breakfast cereal but works out so much less expensive"
Ingredients ( for a 23l wash)
4kg Sugar
250g wheat bran
1 Multivitamin tablet
Pinch Epsom salts
½ tsp DAP Di Ammonium Phosphate = Yeast nutrient.
(Substitute an extra Multi Vitamin and 10g boiled bakers yeast -M4S)
Citric acid
50g bakers yeast
Method
In a large pot (5 litre or bigger) bring 2 litres of water to the boil (I boil it in the jug to save time)
Add the 250g of bran, bring back to the boil then simmer for 30 minutes stirring from time to time
Dissolve the sugar in warm water and add to the fermenter with cool water to bring quantity up to 20 litres.Add the crushed MV tab, Epsom salts and DAP.
Once the bran has simmered for 30 mins, add it to the fermenter.
I then adjust the pH to around 5 with the citric acid usually takes about ½ a tsp.
Rehydrate the yeast in 100ml water and add to the mix. Making sure the start temp is below 30C
Stir well ( I use a stick blender to thoroughly aerate it.)
Leave plenty of headroom as this takes off like a rocket. I use a 30l fermenter. Do NOT seal for at least 24 hours as a thick foamy cap will form within an hour. I put it under an airlock only after 36 hrs so I can monitor progress.
This produces a fast ferment ( normally dry to .990 within 3 to 4 days). Rack off and allow to stand for a couple of days to clear before distilling.
I find this has a nice slightly wheaty taste and is much nicer than the TPW.Can also be oaked.
I have tried multi generations with a drop in results. It is so low cost that I have found it not worth saving and reusing the trub, - that goes onto the compost.After stripping and then a spirit run I have had several litres of this sitting on uncharred oak dominos at 65% for 6 weeks.Watered down a litre to test and it came through very nicely with a good flavour
Mk II Version
As above but 200g of bran and 100g kibbled rye
This have turned out to be even better - just as fast but with a little more bite/flavour in the end result.
Note: I always strip several ferments through the pot still column and add them together for a slow spirit run through the reflux column
Mr 4S
Because there is fair bit of trub at the bottom of the barrel I upped the total quantity to 25 litres so I get 23 litres of useable wash.
Bit more sugar bit more wheat germ to compensate
If you don't have DAP double the multi vitamins
My OG was 1.06
Here's the original link with pictures and comments ...http://www.nzhomedistiller.org.nz/forum/viewtopic.php?f=8&t=121
) that detail the 'goodness' of various fruit and vege. Can't recall specifically which one I used but seem to recall that kale - the green leafy thing - had significantly more going for it then spinach. Spinach would work but would require more input vitamin/nutrient wise.