 Rank: Newbie Groups: Registered
Joined: 3/30/2011(UTC)
Posts: 7
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"help
5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.)
one package of yeast (using distillers yeast will increase quality and quantity)
5 pounds sugar
Water
Put enough feed to cover bottom of 5 gallon bucket, a good 4 inches deep.
Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. mix the rest and finish filling with warm water.
Add the yeast after it has cooled to the recomended temperture on the yeast label. Cover with lid--our lid has a little cap that screws on, leave it loose to breathe.
4-5 days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof.
It is not recommended for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting.
Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still. When you, Make Whiskey at home you can produce a drink of exceptional quality, and the process can be exceptionally rewarding.
this is what i dont understand
Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. mix the rest and finish filling with warm water.
the rest = the 5 gallon of sweet feed we dident use yet?
we are mixing in a 5 gallon bucket I'm thinking we need a bigger bucket but its not saying how much water to use"
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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"Just in case nobody answered this for ya.
What that is saying is just finish adding water no more feed.
Simply put --- Feed in bucket (4inches) --- add sugar --- add water to melt sugar and start desolving the mollassess in the feed. Stir and mix well to make sure sugar is melted.
Add enough water to topoff 2 inches from top of bucket, let cool to yeast recomendations and cover and add an airlock."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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"Oh one more thing..when you make this mash, you dont need a pillow case. Which if you try to use one you'll see what I'm saying. It gets clogged so fast that it'll make you say --well dammit --- heres what cha do.......just leave it alone for about 3 weeks or so. Yes fermentation will have been done for a while but were waiting on it to settle.
So 5-7 days to ferement and 2 weeks to settle. Then when you syphon it off just go very slow and leave everything behind that you can, after that amount of time you should be able to see everything has settled out and a dark brown liquid on top of the grain bed.
Or if you dont want to wait, push your syphon tube right down into the grains and that makes like a filter on the end of your tube.....
believe it or not."
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Rank: Newbie Groups: Registered
Joined: 3/30/2011(UTC)
Posts: 7
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thanks for the help!! I just got home from the feed store, got to go get some sugar and start, Went to the brew your own beer store got a few things, a 8 gallon bucket and bubbler, Thermometer, Hydrometer, alcometer
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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"Really the most important thing to remember to start out is -----making sure all the sugar is melted and mixed good and then dont add your yeast too soon. MAKE SURE IT'S COOLED DOWN TO
LEAST THE YEAST PACK RECOMMENDATIONS. Most say 65 to 75 degrees F. Now 80 is not gonna kill it but you've heard the saying ----give an inch take a mile. Go with the limits they say and you'll do fine.
Too cold makes for a slow start and too hot kills the yeast."
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Rank: Newbie Groups: Registered
Joined: 8/19/2011(UTC)
Posts: 4
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I've a question for ya...
I've been studying how to build a specialised fermenter that would feature a spigot to drain the mash - inboard there would be a screen to stop the larger particulate, and then I would filter again thru a cheese cloth or pillow case...
But from what I am reading here it is better to let sit to allow seperation?
And I have to ask a really stupid question - If the fermentation ends, and ya leave it for 2+ weeks to stand, the alcohol isn't lost or corrupted by nastis? (Sorry, I said it was a 'tupid question - logic would dictate the alcohol doesn't morph, just that the yeast goes extinct )
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