 Rank: Junior Member Groups: Registered
Joined: 9/14/2012(UTC)
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"I have been doing some testing and I am ready to try a recipe but I have no idea how much finished product I will get. So I would like to put for this question to the ""experienced? folk in this forum.
If I use the following recipe, how much finished product would typically be produced? (WAGs or ballpark guesstimates accepted and appreciated)
20 L water (5 gal)
2 kg (4 and 1/2 lb) crushed corn
700 g (1 and 1/2 lb) crushed barley
300 g (3/4 lb) malt syrup
1 kg (2 and 1/2 lb) molasses"
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Rank: Guest
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Joined: 2/10/2002(UTC)
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Well if the addendums dont abuse the yeast too bad...I would suspect about 2 qts. Thats my standarized catch for near anything where the ferment did not decide to go South. If the mollases really messes with it a quart and half maybe. If the wash is a total disaster a pint maybe..lol. Good news is..i bet it will taste good..and have a happy ferment. If you are expecting the malt syrup to convert it someway or another..I think you will have a long wait. I would cut the corn back to 2.5 pounds and break out the sugar. 2 cups per gallon with distillers yeast. Use the malt syrup for its intended purpose which is a flavor improver. Now the syrup add some sugar too...so might find a math major who can figger that deal out. Just trying to cover all the bases here..lol.
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Rank: Junior Member Groups: Registered
Joined: 9/14/2012(UTC)
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So can you safely say a 10 : 1 ratio? Just a hypothetical, but if one wanted to fill a 20L oak barrel, they would need 250L of mash? Then add that they wanted to produce a bourbon and were using a pot still vs a reflux still. Would the ratio be similar?
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Rank: Guest
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Sorry I dont do metrics. I am from a place called America and we use American measurements over there. I have ran quite a few reflux loads and one pot still run and caught about two quarts of drinking stock on all the misadventures cept when the ferment went nuts. Made me adopt a pattern finding ability and say...hmmm...I think this stuff give about 2 qts on 5-6 gallon batch when you do things sorta right. All I know about ratios is pie are round and cake are square.
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 Rank: Advanced Member Groups: Registered
Joined: 7/13/2012(UTC)
Posts: 169
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Corn won't grow at all on Rocky Top, Dirt's too rocky by far. That's why all the folks on Rocky Top, get their corn from a jar.
Running the extractor in reflux mode you will yield a bit more. At least I do. I get about 2.5 to 3 quarts. In pot still mode i get 1.5 to 2 quarts.
BW slice me off a piece of that pie or cake...
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Rank: Senior Member Groups: Registered, Moderator
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There's not very much fermentables in that recipe it will of course make ethanol but just not an over abundance. It is very similar to a beer wash and thats only gonna produce about 4-5% ethanol. Which once its stilled off will prolly be tastey but there just wont be a whole lot of it. Most likker recipes use about 8-10 lbs of sugar to collect 2-3 quarts of hearts. Again it will work so dont discard the recipe just know its gonna be a little weak.
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Rank: Senior Member Groups: Registered, Moderator
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"Something else, you did'nt mention yeast. Any will work so dont fret much about it just pick one.
In the previous post I said weak and by that I meant not a lot of it. Of course with distillation that will concetrate the alcohol there just wont be alot of it."
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Rank: Senior Member Groups: Registered
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readk,
Is the "crushed barley" a malted barley?
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 Rank: Newbie Groups: Registered
Joined: 10/1/2012(UTC)
Posts: 8
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Rank: Senior Member Groups: Registered
Joined: 1/27/2012(UTC)
Posts: 526
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Hi Readk, If your barley is malted and you know how to mash your malt and malted barley then I would change your recipee to something like this:
5gal water
2lb corn
3lb malted barley
3lb malt syrup
3lb molasses
You will still get the corn flavor and will raise your ABV to around 10% which will give you about 2 to 2 1/2 quarts of finished product.
It has to be Malted Barley though unless your just after flavor. You also have to mash the malted barley and the malt in order to convert the starches to fermentable sugars. Otherwise they are just flavorings.
Have Fun!
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