 Rank: Junior Member Groups: Registered
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"I distilled a small test batch and kept the left over mash. I have started a new neutral gerber baby food mash, is it advisable to add the left over from one distilling operation to a new? I have seen where some keep adding sugar and yeast to whiskey mash by adding the nutrients to older mashes. I think it was the uncle jesse mash, going through many batches by keep adding and keeping the ""base"" they started with.
PS div4gold and healer thanks for the advice, my first run on the new tower worked like a champ. The brewhaus kettle and EE PS II column worked flawlessly. My only complaint is the time it takes to heat the stuff up, no way around that. I have a 1100 watt electric eye that a disconnected the thermostat to give it constant heat"
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 Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
Posts: 453
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" Originally Posted by: carlsgems  I distilled a small test batch and kept the left over mash. I have started a new neutral gerber baby food mash, is it advisable to add the left over from one distilling operation to a new? I have seen where some keep adding sugar and yeast to whiskey mash by adding the nutrients to older mashes. I think it was the uncle jesse mash, going through many batches by keep adding and keeping the ""base"" they started with.
PS div4gold and healer thanks for the advice, my first run on the new tower worked like a champ. The brewhaus kettle and EE PS II column worked flawlessly. My only complaint is the time it takes to heat the stuff up, no way around that. I have a 1100 watt electric eye that a disconnected the thermostat to give it constant heat That is a common complaint on the electric hot plates. I have the BH 1500 watt one with the bypassed thermostat. It takes 1 hr and 25 minutes to get the foreshots off. I can live with that."
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Rank: Junior Member Groups: Registered
Joined: 7/4/2011(UTC)
Posts: 37
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I guess it takes a bit of time to get 5 gallons of liquid and 7 pounds of sugar and any other stuff in the boiler. I did not have my diffuser plate seated on the kettle and had not disconnected the thermostat so it was 3 hours and then I found out how to get the burner to stay hot, after that it was a breeze, maybe 3 or 4 hours of getting the nectar. I am going to have to redo my cooling set up to0. The EE PS II has a dual cooling of the column and condenser, one little pump is not enough, I have 2 small fountain pumps that I will connect one to each part of the tower.
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Rank: Advanced Member Groups: Registered
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Posts: 453
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Are you running it in 'reflux' mode?
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Rank: Junior Member Groups: Registered
Joined: 7/4/2011(UTC)
Posts: 37
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I am running in the reflux mode. I was just curious if adding back the wash from my last distilling would help or ruin my new fermenting. I did not mention that it is what was left over in the boiler or the cooked mash. If I am reading recipes right the reuse of leftover things are what is left over in the fermenting of the last batch. The leftover that has been cooked might still have alcohol left in it. I want to make sure I don't kill the new batch. I am running heelers gerber neural whiskey recipe. I must say the yeast attacked it right away. It has been bubbling like mad. Is the a post on using leftovers in the fermenting and running earlier cooked with new mash that is ready for cooking? The leftovers are from a sugar and cornmeal quick mash.
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Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
Posts: 453
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" Originally Posted by: carlsgems I am running in the reflux mode. I was just curious if adding back the wash from my last distilling would help or ruin my new fermenting. I did not mention that it is what was left over in the boiler or the cooked mash. If I am reading recipes right the reuse of leftover things are what is left over in the fermenting of the last batch. The leftover that has been cooked might still have alcohol left in it. I want to make sure I don't kill the new batch. I am running heelers gerber neural whiskey recipe. I must say the yeast attacked it right away. It has been bubbling like mad. Is the a post on using leftovers in the fermenting and running earlier cooked with new mash that is ready for cooking? The leftovers are from a sugar and cornmeal quick mash. After you quit collecting your distillate you can keep running the remainder into another container and add that back to your next wash you are cooking. Don't add that to the wash you are fermenting. You can add back into your next fermenting wash any mash that was left over from your last fermenting wash. Don't add back any cooked wash into your fermenter."
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Rank: Junior Member Groups: Registered
Joined: 7/4/2011(UTC)
Posts: 37
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You hit the nail on the head. That is what I was wondering. Once you cook it you can possibly add it back to the next completed fermented batch. Does it keep or i9s there something special that needs to be done to left over cooked mash. I have read that it has some alcohol left but not as good as the middle distilled mash?
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Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
Posts: 453
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When you quit collecting what you cut to consume, Squeeze as much of the C2H5OH out of it as you can ( I usually quit when it gets down to about 30% or 60 proof) into a container that you can pour back into your next cooking run. The remainder of the cooked wash you just dump.
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Rank: Junior Member Groups: Registered
Joined: 7/4/2011(UTC)
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I have left the cooked mash in the kettle sealed up indoors, its 100 plus here today. Is it safe to fire it back up and get the rest of the shine out to add to the next run. It has sat around 75-80 deg in a stainless container but has been strained of solids. It was not a big run but I know now what to do next time I fire up the still. I had a blast with it and I am going to try to keep something in the fermenting bucket all the time. I took your advice and went with a neutral spirit this time to get my sea legs. Something is going on big time it is making the airlock bubble like I have never seen. I use brewers yeast from a local supply store and it was a abv rated 20%.
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Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
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I don't know at what point you quit collecting. What was the C2H5OH reading at then end of your condensation tube when you quit. I know you don't want to waste a drop but you will get over that :) I wouldn't waste the energy to heat it up again, I'd just dump it.
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Rank: Junior Member Groups: Registered
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I figured I was late on recovering anything this late after cooking. I agree that it is not worth tainting a good mash over a pint of who knows what by now. I was getting a temp of 185 on a lab thermometer, and was still producing a couple of drops a second. Do you keep the tails of a mash and jar it to throw back in to a new mash when you get ready for cooking.
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Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
Posts: 453
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" Originally Posted by: carlsgems I figured I was late on recovering anything this late after cooking. I agree that it is not worth tainting a good mash over a pint of who knows what by now. I was getting a temp of 185 on a lab thermometer, and was still producing a couple of drops a second. Do you keep the tails of a mash and jar it to throw back in to a new mash when you get ready for cooking. Running in 'reflux' you may not have much but yes I save mine and add it to the next run."
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Rank: Junior Member Groups: Registered
Joined: 7/4/2011(UTC)
Posts: 37
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I think in reflux is the way to go for recovery. The test batch I did with the EE PS II cam out to 125 proof. I will add distilled water to cut it to 80. I bought medium toasted oak for flavor and color. I did get some of the essence from Brewhaus, is that needed in the cut or is the toasted oak enough? I am going to let it sit until my next cooking comes up and will sample as I cook the next run. I must say that this is more fulfilling then the one pint set up that I started with, a lot of work for little results. It is going on eBay or keep as a back up "gulp" if some goes south with the reflux.
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Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
Posts: 453
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" Originally Posted by: carl gems I think in reflux is the way to go for recovery. The test batch I did with the EE PS II cam out to 125 proof. I will add distilled water to cut it to 80. I bought medium toasted oak for flavor and color. I did get some of the essence from Brewhaus, is that needed in the cut or is the toasted oak enough? I am going to let it sit until my next cooking comes up and will sample as I cook the next run. I must say that this is more fulfilling then the one pint set up that I started with, a lot of work for little results. It is going on eBay or keep as a back up ""gulp"" if some goes south with the reflux. If you sample the 'proof' when you first start getting drips from your condenser it should be pretty high then later it will taper off. I usually just stick the tube from the condenser into the meter testing tube and let it fill up and see what's coming out. Later when I start to get to my expected total I test it again and then I generally cut it off when it gets down to 80 proof and collect the rest for the next run. I'm guessing that your 125 proof was from a total collection from start to finish? In pot still mode mine generally starts out at 140 proof and most of the run is at least 120 proof. I use the oak and I get a good smooth product, I generally cut to 90 proof. I use the essence if I want to get a certain flavor but for the most part the oak curing is great. I start with charred oak in a gallon jar and then after a couple of weeks put that into a oak dispensing barrel."
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Rank: Junior Member Groups: Registered
Joined: 7/4/2011(UTC)
Posts: 37
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This has been a big help. I did not want to get in this for grain but for something to enjoy and share. "Hey you made this" type of reaction from family and friends plus it is down right enjoyable. Getting people that have paid by "tuition in life" by learning from mistakes helps others from their experience by giving them a hand up. Not satisfied with just making grain I can see that this is going to be habit forming. My last batch, 8 gallons of mash, might have cost me 7 dollars plus cost of the yeast. I am sure there are ways of saving on that too.
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