Still Smarter

I know why Odin stays at 4KG Sugar. There is has and always will
be contention on this subject. Its a balance ,not enough sugar
equals love yield, but happy yeast, fast ferment not so much
sugar bite (that harshness you get from big sugar loads). We
are talking 3 or 4 kg per 5 Gallons (23ltrs for you youngsters like ME)
5Kg most of us use this amount, I think we can call it a happy
medium, you can use Bread Yeast (cheap and everywhere),
good yield not too much bite and reasonable ferment times.
6,7 or even 8 KG sugar, bread yeast no good can't handle that amount
of sugar so special yeasts, Turbos so people love 'em to others
its a swear word. They can stress Yeast resulting in off flavours
Sugar bite is a problem. Best Turbo is Vodka Star (they now call it
a turbo). This is only my knowledge it is all from my experiences.
Can remember when I first started. Wanted a ferment finished in 3
days so used something called Turbo 48 (don't) loaded 8 kg of T&L's
finest in and BANG 21% of useless undrinkable shit.
Take your time find what you like and ENJOY.

yes, I know it's a contentious subject Gaza. I've settled at 4kg lately. Odin specifically mentioned 3.5kg for the rye bread recipe so that's what I did, but nothing is written in stone eh . I try to make the best ferments I can and don't run them unless they are clear. I'm only interested in quality and not remotely concerned about quantity. At some point its a case of diminishing returns using too much sugar in wash's. Each to their own, everyone is different, I like it that way it makes life more interesting.

It sure does BB. And now for some thing completely different.
I have acquired a 15ltr tea urn/water heater, its a neat little
job and I have plans for it. Cornflake Whisky mash.
BIBA style. 500g flakes blitzed
Flaked Maize ??
Malted Wheat??
Smoked or Peated Malt.??
Do I need Cornflakes.??
As I will be Mashing in a 15ltr Tea Urn, it will have to be partial mash
ie 3 KG grain and 3 KG sugar??

My current boiler is a converted 40L tea urn, its been brilliant, but the lid does flex a bit too much for my liking with a packed column of product sat on it. Ceiling hooks help , converting a 50L keg as and when I get time, it's a much sturdier item altogether.

Not being Un-Christian here.
Beware false gods.

Robert.

buffalobob wrote: Fri Feb 19, 2021 11:45 pm My current boiler is a converted 40L tea urn, its been brilliant, but the lid does flex a bit too much for my liking with a packed column of product sat on it. Ceiling hooks help , converting a 50L keg as and when I get time, it's a much sturdier item altogether.

Not using as a still sorted there . Using for mashes and the like, all new to me.
Anything needed boiling before it was big pot in the kitchen.
Those looks could melt an Iceberg. The inspection after like a forensic
examination, then a written pass certificate if I did well.
So I can boil away in my shed and make as much naffin' mess as I like!!

Easydrinker wrote: Sat Feb 20, 2021 12:33 am Not being Un-Christian here.
Beware false gods.

Robert.

What about false bottoms?

gaza the instructor wrote: Sat Feb 20, 2021 7:12 am

buffalobob wrote: Fri Feb 19, 2021 11:45 pm My current boiler is a converted 40L tea urn, its been brilliant, but the lid does flex a bit too much for my liking with a packed column of product sat on it. Ceiling hooks help , converting a 50L keg as and when I get time, it's a much sturdier item altogether.

Not using as a still sorted there . Using for mashes and the like, all new to me.
Anything needed boiling before it was big pot in the kitchen.
Those looks could melt an Iceberg. The inspection after like a forensic
examination, then a written pass certificate if I did well.
So I can boil away in my shed and make as much naffin' mess as I like!!

To save myself the same inspection procedure I bought a single “ring” portable induction hot plate from Aldi some years ago useful for one gallon beer trials I also acquired a tea urn to use as a hot liquor tank to feed the Klarstein, I just need to fit it with digital temperature control.

Windoe wrote: Sat Feb 20, 2021 7:30 am

To save myself the same inspection procedure I bought a single “ring” portable induction hot plate from Aldi some years ago useful for one gallon beer trials I also acquired a tea urn to use as a hot liquor tank to feed the Klarstein, I just need to fit it with digital temperature control.

Brilliant thing. I have. Just make sure that the pans you buys are magnetic. Some stainless is, some is not, some pans are built with an induction bottom.

gaza the instructor wrote: Sat Feb 20, 2021 7:14 am

Easydrinker wrote: Sat Feb 20, 2021 12:33 am Not being Un-Christian here.
Beware false gods.

Robert.

What about false bottoms?

BIAB works well. False bottom is really for when you put a tap on the pan and drain it rather than lifting the bag out. Biab is cleaner, easier and quicker in smaller spaces. Keeps the grain together all the time.

Did 3 strip runs and the spirit run yesterday. Today I did the cuts and proofed to 45%. I put a fairly deep char on some oak and did 3 cycles in the microwave. I took the oak out after two cycles. I put just over 4kg of sugar in and glad I did. To try and overcome the massive amount of gloop in the bottom of the fv I filled it up as much as I dared to. Doing this I got a respectable return.
I bloody love my CF whiskey, but this is nicer. The addition of the rye crisp bread has improved the flavour. It's more of a bourbon now. The flavour is deeper and better, closer to JD (but without the heads). Next time I do this I'll try 500g Kellogg's CF with 500g rye crisp bread. Odin was right about alot of flavour coming over. 1kg of crisp bread would have been too much, for me that is, others might say not. All in all speriment was a success, so I'm happy

That sounds like a good result
Enjoy your sampling!

Thanks Jenny, done a little quality control tonight. Don't know if it's the result of the deeper oak char or the rye addition or a combo of both but this whiskey has a nice caramel/bonfire toffee taste to it. It should be better with time, if it doesn't get necked

Glad that you are happy Bob.
Rye crisp bread, something not visited for more than 40 years.
Now on the shopping list.

Robert.

Really pleased for you Bob. You might find it combines is flavour in the next few days.
I wouldn't be tempted to leave the oak in.

Will done that man.

Yes Mash the oak only stayed in while it was being nuked. For something fresh out of the still its a very pleasant sipping likker . As you say time will improve it. I proofed a litre down to 40% for quality control last night and that mellowed it out considerably.