 Rank: Junior Member Groups: Registered
Joined: 7/20/2012(UTC)
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I was curious what the ratio of dry ingredients to wet ingredients should be? I am using mesquite flour, agave nectar, and sugar to create my mash. I have read up that your mash needs to have enough water or the yeast won't break down the sugar into alcohol.
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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" Originally Posted by: julianrotnofsky  I was curious what the ratio of dry ingredients to wet ingredients should be? I am using mesquite flour, agave nectar, and sugar to create my mash. I have read up that your mash needs to have enough water or the yeast won't break down the sugar into alcohol. The books say 1 qt for a pound.. i use more than twice that amount. my fav combo is 16 to 20 pounds and 10 gallons of water. then i sparge to get my wash up to at least 8 or 8 + gallons before cooling, aerating and pitching the yeast starter Arent you afraid the flour will stop up the draining?? Tequila is one of my deam mashes."
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Rank: Junior Member Groups: Registered
Joined: 7/20/2012(UTC)
Posts: 14
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" Originally Posted by: scotty then i sparge to get my wash up to at least 8 or 8 + gallons before cooling, aerating and pitching the yeast starter
Are you saying after you cook the initial mix of ingredients in water you add another 8+ gallons of water?"
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Rank: Junior Member Groups: Registered
Joined: 7/20/2012(UTC)
Posts: 14
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" Originally Posted by: scotty Arent you afraid the flour will stop up the draining?? Tequila is one of my deam mashes. I am going to siphon it out of the mash bucket into the pot still. The remaining liquid on the bottom is going to get pored through a filter to remove the flour and remaining sediments before its added to the pot still."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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" Originally Posted by: julianrotnofsky Are you saying after you cook the initial mix of ingredients in water you add another 8+ gallons of water? After you mash. slowly drain off the wurt into the fermenting bucket or whatever you ferment in.-- as it is draining i slowly add more water/sparging to the mashed grains trying to get a better efficiency.. My total in the fermenter is about 8 to 8.5 gallons. I chose this 8.5 gallons for fermenting because after racking off sedament a couple of times it is about the correct amount for my BH still. The sparge is to wash a bit more sugar out of the grains."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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" Originally Posted by: julianrotnofsky I am going to siphon it out of the mash bucket into the pot still. The remaining liquid on the bottom is going to get pored through a filter to remove the flour and remaining sediments before its added to the pot still. It sounds like trouble :)--but i dont really know. My first thought would be to use a grain bag. Again i dont know:) im just trying to imagine any flour."
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