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What's in your fermenter?


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#221 Opalguy

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Posted 21 September 2017 - 12:32 AM

Right now I have a batch of 5 malt (white and red wheat, barley malt, crystal barley malt and corn malt) in the fermenter waiting to be turned into opalguy's finest 5malt whiskey! I thought about adding a sixth malt......oats, but did not spend the resources sprouting any. The 5 malt is SO awesome. We do a couple of batches a year here and I cannot believe the flavor.....unmatched in any commercial wiskey, or whisky I have ever imbibed. I will get some pics of the still as well as ageing whiskey. I am thinking of doing a hopped whiskey. If any have done one....lemme know how it worked out!


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#222 Heirloom

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Posted 21 September 2017 - 03:26 PM

This is another awesome thread. I have learned so much and haven't finished reading the whole thing. Some great pictures very inspiring.
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#223 Spudman85

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Posted 11 October 2017 - 08:19 PM

Bump on an old thread!
Fresh picked chokecherries
Boiled and now fermenting for an epic moonshine With the help of a good soul
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#224 coorsmikey

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Posted 11 October 2017 - 08:23 PM

Bump on an old thread!
Fresh picked chokecherries
Boiled and now fermenting for an epic moonshine With the help of a good soul

Time to bust out the Still, huh?
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#225 Spudman85

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Posted 11 October 2017 - 09:26 PM

I think So!
Chokecherry moonshine at 198 proof on the hydrometer would be something to salivate over
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#226 coorsmikey

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Posted 11 October 2017 - 09:51 PM

I think So!
Chokecherry moonshine at 198 proof on the hydrometer would be something to salivate over

ok so 96% ethanol is probably going to be the limit anyway. Your salivating now but I hope it don’t make you drop to your knees trying to gasp for your air while gagging with tear running from your eye. (Again lol)and screaming what an asshole the guy that gave you that shot is. Might want to dilute it or get your one buddy that actually held it. Hey I have some ghost peppers that I’m also looking for someone to chomp one down, maybe a shot of 96% chased down by a ghost pepper is in order. I would suggest eating ice cream right after for an exit solution along with some soothing wipes.

Edited by coorsmikey, 12 October 2017 - 07:42 PM.

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#227 Juthro

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Posted 12 October 2017 - 12:00 AM

I think So!
Chokecherry moonshine at 198 proof on the hydrometer would be something to salivate over

How do you expect to reach 198 proof? Like Coors Mikey points out, ethanol becomes an Azeotrope at about 96%ABV (192 proof). And that is no small task, if you want to reach azeotrope levels you have to have your poop in a group, and your equipment dialed in tight.

There are a few ways, like molecular sieve's, that can increase the ABV% from here, but folks don't do that for drink, they do that for solvent or fuel.

Also no fruit flavor is going to make it to the bottle at those kind of high ABV numbers.

If your goal is a neutral spirit like vodka, you might as well just process a sugar wash with a little yeast nutrient.
It is generally cheaper and is much less hassle then trying to use fruit or other fermentables.

Edited by coorsmikey, 12 October 2017 - 07:44 PM.
Add link for definition


#228 Spudman85

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Posted 12 October 2017 - 12:24 AM

Yeah I remember the shot of shine I took at that level.....
Came right back out my damn nose and left my mouth feeling like the Sahara.....
But maybe....just maybe if I can reach that level with a little flavor to go along with it, I might be able to take it.
I'm not saying I can reach 198....but god dammit I'd do everything in my power to get it as close as I can.
I'm not the magician in this case, I'm just the guy with an idea. But an idea is what great things seed from.
I wanna try. At least try
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#229 CatsAndBats

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Posted 12 October 2017 - 12:45 PM

Did I ask y'all about adding yeast nutrient to your beer brews already?



#230 Juthro

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Posted 12 October 2017 - 04:35 PM

Did I ask y'all about adding yeast nutrient to your beer brews already?


If you did, I have forgotten.

I've used a little before, when making a yeast starter for beer. They say you have to be careful of using to much, or you can cause off flavors.

I had good luck the time I used it.

Edited by Juthro, 12 October 2017 - 04:36 PM.


#231 CatsAndBats

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Posted 12 October 2017 - 05:18 PM

Did I ask y'all about adding yeast nutrient to your beer brews already?

If you did, I have forgotten.

I've used a little before, when making a yeast starter for beer. They say you have to be careful of using to much, or you can cause off flavors.

I had good luck the time I used it.

Oh I'm not brewing beer, I'm putting it in my agar. :biggrin:

https://mycotopia.ne...agar-30/page-19

Based on some info I got off of cue about a buddy of his that says that b complex helps his yeast go gangbusters. That is all.

#232 Juthro

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Posted 12 October 2017 - 05:55 PM

Yeast nutrient is generally made from used up yeast bodies (AKA dead yeast), a very good source of vitamin B.

The problem with using it in beer, is if you add more then the living yeast can use, it imparts the vitamin B flavor into your beer. Not a flavor that most profiles try to achieve.

I have no idea how it will work in agar.
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#233 coorsmikey

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Posted 12 October 2017 - 07:37 PM

Yeast nutrient is generally made from used up yeast bodies (AKA dead yeast), a very good source of vitamin B.The problem with using it in beer, is if you add more then the living yeast can use, it imparts the vitamin B flavor into your beer. Not a flavor that most profiles try to achieve.I have no idea how it will work in agar.

That yeast that settles to the bottom. Leave it to dry and and turn it back to powder, it is an awesome addition to substrates that are destined to be sterilized if use in moderation. For example 10% dead yeast, 40% spent grains, and 50% Coir.
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