I throw oats into all my sugar heads for vodka (500g oats + 5kg table sugar per 25L wash), and use Angel Yellow as my yeast. I know, a bit of a waste using Angel Yellow for a sugar wash, but the difference from using a different yeast is incredible. I love the umami flavour the Yellow produces from the small amount of oats, combined with the quick ferment of the sugar (and known yield) is fantastic. I do start by soaking the oats in boiling water in the fermenter for 30 minutes before adding the sugar and cold water though.

Did my PhD working with yeast (although not for brewing), so here are my 2 cents: - Yeasts tend to give strong off-flavors if they are lacking nutrients in the medium. YPD (most complete media, but some caramelization) would usually have the nice bready flavor; SC (basically all amino-acids and salts + some sugars) would have a slightly more stringent, whereas SC- (lacking one or several amino acids) would start having really funky flavors, with some outright stinking. - Sugar + salts alone is really nutrient poor and will be stressing the yeast a lot, meaning off-flavors will be coming out - Oats are pretty rich in proteins and are rather balanced in amino-acids composition, so adding them lifts off the stress from the yeast - If I go from a usual SC recipe, it's 1.5g/L proteins and 20g/L sugars (although Glucose/Galactose instead of saccharose - saccharose might stress yeasts more) - If I was to translate that to sugar wash "mellowing", that's about 200g oats / 1kg of sugar Basically, I think that's due to the lack of amino acids in the sugar wash; and if you add 200g oats/kg of sugar you are completely satisfying the needs of yeast and reach point where adding any more won't bring anything better. However, using gamma-amylase on starches instead of sugar (would generate glucose) will likely stress the yeasts even less, minimizing off-flavors and letting the bready flavor and natural flavors express best.

@TPGMatt

Жыл бұрын

Would you get any benefit from heating the oats up and adding alpha-amylase to break down starches and then cool to add glucoamylase? (like a grain mash)

@tjsotos2885

Жыл бұрын

I would assume so since this would make a portion of the wash glucose instead of all sucrose. The yeast can replicate and chomp on the glucose first before stressing itself out on the sucrose. Best case scenario you replace the table sugar (sucrose) with corn sugar (dextrose) and most realistic case would be to invert the table sugar before adding to the converted oat mash.

@georgsimpson3378

Жыл бұрын

Is the addition of a multivitamin / Inverted sugar / ... meaningful for yeast?

@AndreiKucharavy

Жыл бұрын

@@TPGMatt You get more sugars that also will be more diverse. Should improve growth conditions for yeast, but not critical once you have saccharose mash.

@AndreiKucharavy

Жыл бұрын

@@tjsotos2885 alpha-amylase generates a mix of sugars rather than glucose. They should help with stress, but I would not venture as to how much, given those sugars aren't used in research that often. The sugar inversion however should really make the yeasts happier.

A simple solution to your water pressure fluctuation issues is a header tank. Simply put, your water goes in to a raised tank/reservoir that the gravity feeds your still. If you add a float valve on the input you can just forget about it.

@Paulman50

Жыл бұрын

Gat a run starting in about 2 weeks and this is exactly what I was going to do

@andyh7537

Жыл бұрын

If you don't have room for the height, or you need a higher flow rate, a submersible pump sitting in the bucket with the float valve feeding it works great too.

@justsome-guy7596

11 ай бұрын

I struggled like hell with my T500 before I bought the Still Spirits little water flow regulator doo-hickie. Worth its weight in gold.

@colt2110

9 ай бұрын

​@justsome-guy7596 is your ground water too warm?

Hey Jesse, would love to see an authentic style Japanese Rice Vodka. Would also love an update on how your collection is aging and a bit of a behind the scenes like just how much you have sitting on wood, what has worked and what didn't etc. Particularly the Irish pot still hisky and peated whiskies you did a while back!

2 days ago, I did 20kg Weetbix and 20kg Rolled Oats with Yellow Label. I used 150L of hot water in a 210L Drum to break things down a bit and to make mixing easier. After listening to your video now, I'm very excited! I reckon I have around 7 days to wait...

@samgoodwin9531

Жыл бұрын

Any update on how this went Lee? I like the sound of it.

@leematthews6150

Жыл бұрын

@@samgoodwin9531 I botched it up a bit. I was trying for an "All Grain" method and therefore didn't add any sugar. Stripping Runs then Reflux. Yield was very low, sadly. I ended up with 8L @ 43% ABV. Very nice mouth feel, Weetbix aroma is there, just enough to remind you of the wheat. Amazing Lacto Infection, I still have it in my fermenter and am not sure if i should keep some in a jar or just dump it...

@UgTheViking1

Жыл бұрын

@@leematthews6150 thank you for the update. I always love hearing about the spirits of those who dare try something different. And yes, you can reuse yeast. Pour lees/yeast cake in a container. Add water and shake up. Put in fridge and the next day all yeast is on the bottom. Pour the water/slurry on top of the yeast off . Transfer yeast to clean mason jar and keep in fridge till next use.

In Minecraft, I've been cranking out an absolutely delicious Vodka w green malt a la Matt Drew and sugar. If anyone is interested, like my comment and I'll post the malting process, milling procedure, mash schedule, and distillation process on my substack. Btw, Jesse, maybe try one of those RV style pressure reducing valves. I use one on my poultry nipple waterer.

Hi Jess, I'm a huge fan from South Africa. I often make brandy from grapes that I can source cheap towards the end of the season or any that I can lay my hands on for free. I also used to have a water pressure problem in the beginning and decided to build a water tower from a 210L open top plastic drum and an old fan I had lying around. I would like to share this design with you as it serves me very well on my T500 still as well as my 100L plated still and my 50L keg still with a long ass packed column with a Liebig condenser. I have a few runs to do in the near future, but as soon as I'm done I'll be happy too take it apart and take a few pictures so you can see what it's all about

I've used the YLAY almost exclusively for grain mashes the last 2 years. With rice, it also makes a very smooth vodka. I even oaked/aged some that was pot stilled, and it's a very interesting mouthfeel vs grains.

That is very interesting I think I am going to try to incorporate that in my brown sugar rum

I just want to say thanks Jesse. I just did my first buccaneer Bob's rum and it turned out fantastic

@UgTheViking1

Жыл бұрын

What did you use for dunder? I'm want to try Buccaneer Bob's too, but don't have any dunder going yet

This exactly I’ve been working towards , Angel yellow I thought was and will a must. Oat I still probably use hot water and beta amylase! But still working on the amounts! Great video!

I love this idea. I have been looking for a reason to buy some yellow label just because the idea of starch conversion without heat or other related mashing work seems so cool... OK, so for DIY water pressure regulation, I do something cheap and simple. A bucket, with a pond pump in it. Hook that up to your needle valve, and you're done. If you want to get fancy, you could add a float valve to maintain the water level in the bucket, but I find just playing with the water flowing in so it kind of ballances out works good enough. Anyway, thanks, Jessie, another interesting video as usual.

You can try cooling with the closed-loop system! It is often used in home labs, and for stills like yours, Tech Ingredients showed a very nice setup in "CONCENTRATING LEMON OIL LEADS TO A VISIT TO THE HOSPITAL!" video (around 15 min mark).

Perhaps try using a toilet cistern to control water flow, mounted high for gravity fed continuous pressure. The float will keep the cistern filled to the same level so pressure will always be consistent and it won't overflow

My grandmother’s recipe used sweet corn and wine grapes. In the US it’s sold under the name Rain Vodka. Very smooth.

I use a small water fountain chiller and a recirculation pump. I have played with a PID to turn on the pump/chiller when the head temps near distillation temps.

I typically use apple juice and apple juice concentrate plus some raw sugar to make my vodka. Doesn't take much heating and I don't get the "spiky" flavors that white sugar brings. Last run, I used 2 pounds of flaked barley and 2 pounds of flaked oats that I hit with alpha and gluco amylases along with just the juice. I made some of the best, cleanest tasting vodka yet. Something about the grain addition that helps clean it up and add the mouthfeel that you were talking about.

for water preasure issue - just use a barrel with acquarium pump in it so you have a consistent pressure and don't need to rely on your local water supply. Plus on small electric pumps it's 12v dc and you can just pop a potentiometer in to control the pressure.

Things may be a little different in New Zealand but here in Australia I could not imagine waisting main water supply to run the still. 😮 To save water and it works great I use a $20 high pressure pump, scrap radiator from a ac unit to cool the water (More efficient than a car radiator). And 50-100litre tube to hold the water. Pump water into radiator, then split into 3 lines one to condenser, reflux if using and 3rd line runs straight back into tub to help keep it cool, No ice, usually stays cool. Hope this helps 👍

Once I get my distillers license, I'm definitely keeping this at the forefront of my list. I think I'll try it with a combination of potato vodka as well because that's what our primary creation will be.

I know for still spirrits they have a surge tank with a seperate pump. You could diy a setup with a submersible pump and a tub of watter. The other option would be a closed loop cooling system but thats more complex and would dump more heat into the distilling area.

Your right on track. I can control the viscosity with ligiid enzymes during the mash. Marvelous technology. I go through the temperature "step down" mashing just to say I did but since you turned me on to the yellow yeast I don't worry about the full starch conversion. A stripping run and a sprite run and if I'm not happy I'll do another one. With me I only use sugar if needed to boot up the PABV to 1080-1090 if needed

Don’t fear the lube. I have always heated the oats first. And it give the oat character and smoothness. A side by side with this method vs the amylase method would be cool.

my father used to use a swimming pool as his water source, and a pump, when i moved out however i didn't have the luxury, instead (and not wanting to waste water) I grabbed one of my 200L fermentation barrels and an aquarium chiller and just used that, never have to worry about water supply pressure issues, could run all day and night without any temperature or pressure fluctuations.

Hi Jesse, regarding even water pressure for condenser. A solution that is working very well for me on a 3 inch column with dephleg, is to fill a 200 odd litre drum with water and use a submersible fish tank pump and recycle cooling water. Can do 2x 30 litre stripping runs so far without water in drum even feeling warm to the touch (possibly more with lower ambient temperatures, that is in a 25degree day) absolutely consistent pressure and no water wastage.

I was just reading about asparagus , apparently it is thought of as a remedy for hangovers and very good for liver function & combating fatty liver disease. 🤔 I remember you doing a kale vodka , so I told my wife that I was going to make asparagus vodka . 😀Genius 😆

To solve pressure fluctuation I have water in a plastic container and use a submersible pump that maintains a constant pressure and I adjust with a needle valve as needed to the still, has 100% solved the issues.

You need to setup a water barrel as like a overflow regulator with a pond pump. That way you get a steady flow.

That hoodie indicates cool weather in NZ. Here in Canada we are enjoying temps in the low 20's. 🙂

I recommend an industrial water chiller to solve the pressure problem. I use a cw-5200 which runs 400US, but you'll obviously want one with the appropriate cooling capacity for your still's power. :)

The way I combat water fluctuations is to get a reservoir and a pond pump. Get yourself a ball valve to adjust the water flow to your liking. You could either have it return to the reservoir and use an air conditioner to keep it cool or send the water to the garden.

I have made my Vodka with 100% oats for years, this is going to sound wierd to you, but run with standard bread yeast, it brings out the oats forward no matter what I use it for.

Really want to see a milk vodka. Theres one sold here in the uk called gold top and its so nice and smooth

Hello Scott from Hamilton I find having a separate water system as in a bucket (from mains water) with a fish tank water pump and tape to control flow my water is always up and down cause of Waikato hospital and the meat works in frankton

Hay Jessie back on doing real stuff love it. But I’m shore if ya water was right it would’ve given you more ots flavour more cuts and pick them throw but I’m keen to try this angel yeast on a few things

A great permanent fix to your water flow issues (and more environmentally friendly and long term economical) would be to have a big rainwater tank installed, that way only water flow is steady from your tank through a pump so it won’t move around, and it’ll be large enough volume that it will stay steady temp all through distillation. We use one to run water through our counterflow chiller and plate chiller on brewdays, works an absolute treat!

Hi Jesse. I had the same problem with my spirit run with a 100 litre jacketed still with 4 bubble plates too. I thought it was the water pressure messing with the off take speed but after a bit I research I found that ceramic chips in the boiler breaks the tension of the liquid and stopped the surging. Kinda like having a hair or something in your lemonade as all the bubbles are attracted to it.

Jesse! Do you have a place for video suggestions? I just started brewing Kombucha, I’d love to see what happens when it’s distilled! Love your stuff!

@TheSibolovin

Жыл бұрын

I would guess his patreon would be best :)

Something a little easier to get a constant flow which is a 529gph submersible pond pump and an inline flow regulator and a large rolling cooler. I use ice blocks and trade them out every hour or so when water temp gets close to 70 F. I never had a pressure issue with the pump, regulator and a cooler. I just use 5 gallons of tap water just enough to cover that pump.

Use a large trash can and a small pond pump for your water supply. Fill your trash can from your main water supply. This will stop the uneven water flow and give you a constant even flow for your still 😉

I have done the exact recipe before oats and angel yeast I did mine a little different i did cook the oats even though i didn't have to I did go higher on the grain to water ratio and some how ended up pulling a vanilla note out. I also had my hearts cut at 95 percent. I have done this with enzymes also and there was not much of a difference in the final product. Like many others have mentioned 65 gallon rain water drum with pond pump is what i use to give a steady water flow just beware that if your runs take over 4 hours things will start to heat up.

Re: water pressure for condensers: a large (75 gallon + ) rubbermade tub or kiddie pool, a large over-pressure pond/fountain pump, a T-splitter and 3-way valve coming off of it, and a box fan to blow across the top of the water. The T-splitter and valve allows you to regulate the water flow to your condenser, with the extra water pressure from the pump being diverted sideways into the reservoir, causing it to circulate in the tub/kiddie pool. The fan blowing across the top adds evaporative cooling, and the whole set-up maintains an even, cool, steady flow of water to the condenser. No more water pressure irregularities from the mains, and no more climb in recirculated coolant water temp. 👌

Could you make a vodka out of instant mash potatoes? I been thinking about this for a little and wondering if it would and how it turn out.

I have never ran Angel yeast, and would love to experiment with it, i just wish it was more accessible in the states without the lag times. That being said...... I was very happy with the results i have had doing a hybrid concept using 3 parts sugar shine (abv 12%) to 1 part mash ( 45% oats and wheat 10% barley for enzymes at about abv 5%) and about a pound of the mash in the fermenter I also toast my oats at about 275 for a half hour, i find that helps the oats pop a bit more.

I use a pond pump. Works great. I have my still next to my laundry room sink so I just fill it with ice water and drop the pump in

I really like 1:1:10 - oats, 3row, sugar - for me typically in kgs. Makes fantastic gin, passable vodka (esp after brita filter), and quite a decent whisky. Throw in 0.5kg of molasses for some funk / character / extra nutrients. Angel yellow makes this stupid easy.

I think you will notice a bigger difference if a) you use higher proportions of both Alpha and Gamma amylase (Angel yellow has some but amount, time, temp are important for conversion plus and enzyme hold at 68C/155F for max reaction) and b) use a short plate stack 3 or 4 to still get "personality" out the other side. BTW next time you are in the US come out to the Finger Lakes region (NY state) I live at the southern end we have a LOT of micro distilleries around here plus micro breweries and wineries

Poitín anglicized as poteen or potcheen, is a traditional Irish distilled moonshine or vodka, Possibly something for you to try next

Cool vid mate. How did you manage to do two 50ltr strips with only 25lts of water? I suspect you must have added more?👍

@firlefanz-nt9ki

Жыл бұрын

I am wondering about the same thing… he explicitly said he did two stripping runs in his big still and mentioned that he would like to bump up the amount of oats in the mash… but 14kg of oats in 25L is already pretty heavy… something is missing here 🤨

Once made a 100% oats whiskey. Used alpha and gluco amylase with dady. Came out smooth with a nice mouthfeel. Btw, called it Totes McGotes Oats whiskey. Hope this helps.

@vtbn53

Жыл бұрын

Pot Still or reflux?

@monto313

Жыл бұрын

@@vtbn53 Pot. I like lots of flavor.

I used oats fanatically when home brewing beer. I'm sure it's not a 1:1 translation but here are the methods I used. First method: Unlike most other grains, you want to do your mash at 140 F. When you start to see rainbow colors in the reflection of the mash you know you have done it right. This usually takes 20-30 minutes of steeping. This won't leave much flavor but you will get all the smooth oat texture and thickness. In order to accomplish this with an all grain recipe, I usually put the oats in their own grain bag and steeped, then removed before going up to 160 F and adding the rest of the grain. This is great way to add thickness/creaminess to just about any beer styled without fundamentally changing the flavor profile. I found 5-10% of the mash is best. Second method: if you mix in the oats with all the other grains, and then mash up to 160-165F, this will impart heavy oat flavors with a oaty bite. It will however lack a lot of that smoothness and texture. Depending on how pronounced you want the oat bite to be, use between 10-20% Third method: Combine the above. This will result in a beer with big, smooth mouthfeel and significant oaty flavor and bite. This is usually only applicable to double strength dark ales such as porters and stouts but I think this might be the way to go with distilling. Also: Oats have really poor conversion rate (~50%) due to their nature and this is not due to lacking essential enzymes and cannot be used as the sole grain without added enzymes. That said, there are a ton of malted barley varieties which can be used in similar portions to oats which will not only compliment those flavors but provide needed enzymes. Malts that come to mind: Vienna, Munich, 6 row and brown malt. Finally, most Oats come unmalted. If you utilize malted oats, expect flavors more akin to an oatmeal cookie rather than oatmeal. If you want to experiment you can always toast your own oats in the oven.

Hello from Butte Montana USA.

This video came out just at the right time! I just score 30lbs of apple Cinnamon oatmeal (no preservatives) and just got my Angel Label yeast!

@kjdevault

Жыл бұрын

Ooohhh you’ve gotta update on this when it’s done!!

@kjdevault

Жыл бұрын

Ooohhh you’ve gotta update on this when it’s done!!

@hick-a-rican1260

Жыл бұрын

Ok Ok, I will lol! No need to send it these many times lol

@kjdevault

Жыл бұрын

I’m so sorry! I don’t know how that happened! I mean it though!!

Time to make a video on recirculating water system; especially for those living in areas where water is scarce/expensive.

Can you please make the Cheapest, smoothest most tasteless Rum at 40 to 50% for cocktails. Thanks

Any chance of an all oat whiskey? Or pure rye? I have had some silvers in my time that where really good. Would love to see your interpretation.

For your water pressure problem, why not use a header tank and a peristaltic pump? You could even drop some ice cubes in the tank and make it in to a closed loop. Would save massive amounts of water too.

Have you tried using diatomaceous earth to filter the final run for better taste and higher proof?

Have you seen the Vid from highly spirited where he uses bicarb or something in the spirit run? He says it makes the best vodka that he has ever made. Give that a go for us Jessy 👍

@northernflyer5311

Жыл бұрын

It’s sodium carbonate he used, not bicarbonate of soda.

Have you used that cold angel yeast "mash" for making beer?

Hay this sounds cool what would the total h2o be you start off with 24lt any help would be greatly appreciated

Just a question.. Rolled oats right ? So steamed (and thus cooked). So would this work with feedstore oats, that is hammer milled ? Or milled raw, corn, or wheat ? As far as i understand this, yes, but it just takes longer... BTW fantastic work.. i check every day in the hope you have come up with some new fantastic idea. CHEERS !

Oats work well in hazy ipa Recipes too.

Ive found that rolled oats and a light toasted wheat can make a really smooth clean tasting "clear non-descript liquid". Run it again and filter it and there you go.

I know this is a old video, but I just had an idea. Instead of using a bucket to build a water pressure control system, how about using a decent size coolerbox and building you pumps and water flow valves into box.

a pressure regulator with a small tank might fix the drop in pressure for your still.

Water pressure is always a problem for us with the T500, George did a vid on how to make you own water flow control, simple and very effective, I went for a 12v caravan whale pump due to its head, powered down with a mini 12v scr from ebay and an inline needle valve for finer adjustment, it works perfect... Interesting vid btw, ive used yellow angel a few times now with good results though god it can smell like puke sometimes.

You could look at getting a pressure regulator for your water supply

Hey Jessie first time commentor long time watcher. Ive just started an experiment, shadys sugar shine but on roids. Ive added kale for nutrients and healthy fermentation amd oats for mouth feel. Ill let you know how this monster turns out.

You can try mix rice and bean to your oat

How do I understand that ‘burn’ instead of aftertaste? Your opinion on its meaning. In regard to brandy made from say a wine generated from a triple berry concentrate. Initial specific gravity was 1.06

Whats the efficiency like with yellow label? Get as much finished product?

Easy solution to your water flow problems: Up-stairs water tank. And as long as you only use that water for condensation and not to drink or brew it doesn't even have to be fully sanitary.

All grain is always worth it!

I have used 100% sprouted oats has a thick heavy mouth feel it has been sitting for a year I am thinking about putting it in a barrel

Great job but for me, I am celiac and love your ideas sum are really good I just change a couple things and yummy

I have 2 favorite vodkas. 1st is 100% corn, the 2nd is wheat and raisins

I haven’t seen this suggested yet, but how about an AY-YL playlist?

Getting a yellow background on camera with LEDs is tricky, and probably relies more on white balance and the difference between foreground lighting and the background color. Monochromatic yellow LEDs might work, but it'd take a lot more than any of the yellow-ish "warm white" kinds. Might be a fool's errand with your usual wood-based sets.

What if you used koji rice to make an oat mash?

Can anyone explain the purpose of plates? I have the still spirits alembic dome pot still. Will that work ok?

A suggestion from across the ditch... ANZAC biscuit whisky or vodka? 🤔

If it leaked heads over to the hearts it might have thinned it out. referring to the take off speed problems.

Jessie, can you try and use raw potatoes, and use angels yellow label to make some vodka?!

I wish Angel Yeast wasn't so expensive here in the US. I would like try it, but I just can't bring myself to spend around 4 times what I pay per pound for Dady yeast.

10:56 Yikes! Wasn't expecting future-Jesse to pop up there! Almost spilled my oatmeal. The quick oats I buy in Australia are 56% carbohydrate, so 14kg would only be 7.84kg of starch - should we calculate yeast as a percentage of raw material, or starch?

Hi guys. I’m a newby wanting to try new things. I’ve got this mash in my fermenter and it’s day 11. I’ve had a thick cap/crust on top the whole way through the ferment. I’ve mixed it in every day. The last couple of days has seen the cap get a bit thinner. I really can’t see any action happening. Have I messed up somewhere? How and when will I know if it’s time to abort the mission or if it’s still a goer? Please help😢

Has anyone tried yellow angel yeast with potatoes or sweet potatoes?

Hi I tried using about 25% oats in a whiskey mash using ayl yeast and found that when I diluted it down it immediately loushed and would not clear. I ended up putting through the still two more times making only heart cuts still did the same thing, also very strong unpleasant flavour , having left it on oak for a year its just about drinkerable with soda water, any thoughts guys. It really put me off using the yeast again

I don't even rehydrate my yeast when I am baking let alone in my mash/ wash/ substrate, etc. In baking it is a waste of CO2 bubbles and in fermenting it doesn't seem to make a difference. I feel a side by side comparison experiment coming on!!

Where can I order yellow label in north America?

The yellow LEDs look pretty good to me. Kind of goldenrod. Close enough.

A drip filter of pure activated charcoal hung on the end of the still before it goes into the big jug will give you nice clean tasting smooth vodka

or hypothetically you could do a sugar wash or any wash, and triple pot still and charcoal filtered 4 times or so and it should be pretty clean and smooth.

@craxen1

Жыл бұрын

As a former professional distiller, i would not call that vodka, nor smooth, carbon filtering many times makes it more like medical spirits, tasteless and harsh, we filtered vodka in reverse mode with speed regulation, very simple actually for home use aswell, high speed for light polishing, low speed for bad runs

@jasonlayman8817

Жыл бұрын

@craxen1 call it whatever you wanted. Tastes like vodka and when A. B. test was done the non-professional spirit was preferred and still makes a great white Russian and American mule.

14kg of oats in 25L of water (assuming angel does a full conversion) should give a starting gravity somewhere in the 1.160 range, which seems really high. Can anyone else confirm?

Any value to macerating the oats in a blender with water first, then boiling for a bit before pitching?

@StillIt

Жыл бұрын

Definitly could be. More surface area would make the oats go further at least. As for the boiling . . . . testing is needed.

Just happen to be finishing up on an oatmeal lme whiskey I used 3 lb of oats 3.3 lb of light lme 3.3 lb of dark and a half a pound of cornmeal in five gallons of filtered water I heated the next to about 170 degrees Fahrenheit Edwin ready pitched distillers whiskey yeast after 7 days I ran 25 gallons through a are still for a stripping run and then did a final run with the low wines came out excellent forgot I also used 5 lb of sugar fermented a full seven days and then ran it now I'm using point 2 oz of dark chips to age 1 and will recheck in about six weeks

@gregorhzaczek2405

Жыл бұрын

I hate dictating to a phone it was a 5-gallon batch and I did a stripping run and then a final run

Try a all grain with oats .

Super cool video and a great idea to test. I’m just puzzled by the water to grain ratio… was it really 14kg oats to 25 L of water‽ It looks like so much more water and you did two stripping runs with your big still… What did I miss? And… Dude you are an absolute treasure and you got me into this hobby ❤

@johnsmiff7177

Жыл бұрын

I'm with you @firlefanz-nt9ki, I've just tried this with 10kg and 25 litres and it is very very thick, I have no idea how I would squeezy 4 more kg in and still have any water left (should have used a bigger fermenter!). I've pitched the yellow label and I'll see how it turns out👍.

@firlefanz-nt9ki

Жыл бұрын

@@johnsmiff7177 I'm super curious how your wash turned out! As for the ratio of 14/25… i calculated the starting gravity following the PPG Chart from "stillntheclear" for rolled oats. The resulting gravity of a 14/25 wash would be around 1.170 wich is absolutely bonkers. Surely it was 14/50 (Oats to Water) wich gets the wash to a reasonable 1.085 (assuming) an efficiency of around 85% for the yellow label. Could be even higher with the Koji working happily along. I wish i could geht my hands on the Angel yeasts!

@johnsmiff7177

Жыл бұрын

@@firlefanz-nt9ki The liquor fairies just completed the stripping run so I have some numbers. Started with 9kg of rolled oats and 1.2kg of weat-bix in a 30 litre fermenter. Added as much water as I could (estimated at 20 litres) to a temperature of 32degC. I pitched 90g of rehydratred yellow label yeast and knocked back the grain cap each day for the first four days. Had a bit of an explosion out of the fermenter on day 3 and ended up leaving it to ferment for 7 days at 32degC (honestly, should have left it longer, but not much going on). Ended up with 15 litres of usuable wash for the liquor fairies to get to work on. They were able to produce 4.5 litres of low wines at 43% from a pot still running fast (apparently they stripped down to about 7-8% coming off the still). Working backwards, that would put the wash at about 16-ish% ABV. They also said that the stuff coming off the still had a velvety mouth feel and a nice oaty smell. The plan is for them to run the low wines through a reflux still for the spirit run. When complete I'll post the results if interested.

@lindeehorman8039

11 ай бұрын

I agree with you the numbers can’t be right…14kg Oats and 25 L water and 2 stripping runs 🙁 such a pity … as the idea is terrific and I want to try it…

@firlefanz-nt9ki

11 ай бұрын

@@lindeehorman8039 You could definitely try a ratio of 7kg of Oats with 25 Liters of Water. That should give you an equivalent SG of 1.085 and won't overwhelm the Yellow Label Yeast.👍And make sure you have enough wiggle-room for adding more water if it turns into porridge 😄

20% quick oats regular mash 80% invert sugar seems to do it well.