Hope this turns out as well as I've heard.

Put 10#'s rolled oats ,feed store, into 25 L fermenter. Boiled 10#;s sugar with cup lemon juice in 5.5 gal. water. Poured into fermenter with oats and a ph buffer. Stirred pretty easy for a few minutes but then it was like a full bucket of very dry cement mixture. Took almost 4 hours to cool enough to add the 3 in 1 packet of enzymes. I stirred that in about 6 inches deep, and set it in front of a gas heater to maintain temp. Stirred again several hours later, and could get about 12 inches deep. Stirred it again this morning, and I could stir it all, but was still like a bowl of oatmeal, but had really started thining out. moved it away from the heater, and pithed ec1118 around noon, and it was about like a tomatoe soup, fairly easy to stir. It blew the water out of the air lock, and had quite a bit of foam on top, so pulled out the airlock and bung, and put a cloth over it.

If the spirit is anything like the smell, it will all be worth it. It smells like fresh, sweet oats, much better than oatmeal. Solids seem to already be settling some. When done, I plan to use sparkaloid, siphon off what I can, and run balance through a very fine paint strainer bag. This is my test run. If its good, I will do larger batches. The bags are 55 pounds.

I will also have my 1/2 inch drill and thin set mortar mixer up here next time.

This is really the best smelling ferment I have ever made. There's a rum going in the bathroom to compare it with.

If it turns out anything like it smells, then any who can make the moonshiners jamboree, will have an opportunity to judge for themselves.

This is the only grain whiskey that is no longer commercially produced, and I can see why. But I have read, where several of the real pro's of distilling, claim this to be the very best spirit, they have ever made or tasted, homemade or commercial. Being Irish, I just had to give it a try. An early, one type of poiteen.

I'd best go check it again. If she gets any more vialant, I'm going to toss her into the bathtub.

Thanks Elricko, some great suggesstions.

Jumping in with both feet? now I know how I can mix it next time.

Measure the OG? Around 50 or so. My SS spoon would float, and there wasn't a tsp of liquid availiable. Well it did finally thin down into a thick soup at pitching time, but still too many solids.

Secondary makes good sense, but may have to add the sparkaloid to get it too settle enough first to be able to do this. I would assume the sparkaloid would continue in tne secondary as well?

If this works at all, and the final taste seems worth it, I will use a 30 gal fermenter next time. Hip waders.

I wasn't sure if this much grain would give too many nutrients into the mash with a turbo. Should have asked first, but you know how it is when you get going. Ferment is still going crazy though.

If someone could make an oats bread that tasted like this smells, they'de have a very marketable product. Maybe, I should bake it instead of stilling?

For anyone wanting a challange, I sure picked one.

Alex, another good hint. I have a pto driven cement mixer that attaches to my tractor with a hydraulic dump. What a super idea. Elricko's idea of jumping in with both feet to give it a very personal taste and character like Italian wine, has some merit also.

For those planning on attending the moonshine distillers convention and compareing and tasteing others results, beware.




























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