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    • #3237
      Rebel
      Participant

      I am the biggest rookie. Need assistance on making mash. I am thinking of using sugar or corn for my mash. I have a 10 gallon still. So I need 10 gallons of mash. Help!! Thanks

    • #3238

      Rebel-
      If this is your first mash I would start simple-

      Cracked Corn, Sugar and Yeast

      I would use two 6.5 gallon buckets for fermentation:

      add this to each of the 6.5 gallon buckets
      5 gallons 75 degree water
      7 pounds cracked corn
      7 pounds cane sugar
      2 packets bread yeast

      Add 7 pounds of cane sugar, 7 pounds of cracked corn, and 5 gallons of 75 degree water to a 6.5 gallon plastic bucket fermenter. Once the ingredients have been added to the fermenter add the yeast and an airlock and let it ferment for 7-10 days.

      • #3239
        Rebel
        Participant

        Thank you….. How do I know when it is ready to put through the still?

        • #3291
          Ozarks-Irishman
          Participant

          Rebel, do you take gravity readings? You should take a specific gravity as you put the beer in the fermenter. When your air lock begins to slow down in activity, you should take readings a couple of days apart. When it no longer changes, it’s ready to distill.p

      • #3290
        Ozarks-Irishman
        Participant

        Richard, how does this no cook method work out for you? I usually cook my corn like I was making beer. Cool it down, add malted barley, rest for 90 min. Allowing conversion of starches, bring to a boil, cool, pitch yeast etc. Takes forever, but I’m usually distilling at the same time, and that’s usually an 8 hrs. Job too.

    • #3249
      Rebel
      Participant

      I accidentally put 20 lbs of cracked corn in the mash…. is that going to be a problem? Should I remove some?

    • #3281
      BeverageCommander
      Participant

      you will be fine.
      Just leave it

      • #3289
        Rebel
        Participant

        Thank you

    • #3360
      Ryan30523
      Participant

      Okay so I have a five gallon still I know the more sugar the more alcohol but the harder the yeast works what is the most amount of sugar I can use been using 5 lbs been getting about 3 quarts of 120 proof but I want to get closer to a gallon any help would be grateful thanks

    • #3361
      BeverageCommander
      Participant

      What kind of yeast are you using?

      currently you are using 5 pounds of sugar in a 5 gallon wash will give you a starting gravity around 1.046
      if you ferment that down to 1.000 or below you are looking at around a 6% ABV wash

      If you use 10 pounds of sugar you will get a starting gravity around 1.092
      If you ferment that down to 1.000 or below you are looking at around a 12% ABV wash

      That is a pretty high starting gravity and you will need a yeast which can handle a high alcohol mash-

      I don’t do much with sugar shine- but hopefully that helps

    • #3364
      Ryan30523
      Participant

      It is called Fleischmann active dry yeast availible at publix or walmart

    • #3365
      Ryan30523
      Participant

      What yeast do u recommend for that high volume

    • #3367
      BeverageCommander
      Participant

      Fleishmann might work for 12% but it is pushing it….

      I suggest using a distillers yeast:
      http://www.amazon.com/Red-Star-Distiller-Yeast/dp/B00838S28I/ref=sr_1_1?ie=UTF8&qid=1426797506&sr=8-1&keywords=distillers+yeast

    • #3369
      Ryan30523
      Participant

      Ok thank u and when I’m running do I want a slow drip about 2 per sec or I heard people say strip run as hot as I can and if I do that does it bring my proof down at all

    • #3370
      BeverageCommander
      Participant

      If you are doing a spirit run you want to run it slow- 5-7 drips a second (less than a full stream)

      If you are doing a stripping run you want to run it hot and fast- but you only want to do this for a stripping run.
      The alcohol from multiple stripping runs are saved – add all that to a still and do a spirit run.

      Don’t run a spirit run hot and fast- you can’t make good cuts and you will waste a lot of good booze.

    • #3371
      Ryan30523
      Participant

      Ok thanks one more question 5 gallon batch I should get a gallon of juice why is my first quart 1110 proof and right after I start dropping to high 80 that quick

    • #3372
      BeverageCommander
      Participant

      If you are using 5 pounds of sugar currently in your mash- the starting alcohol is only around 6% which is a bit low-

      Remember that distilling concentrates the alcohol in the wash– it does not create alcohol.

      You will get a gallon total out of a 5 gallon run with starting ABV around 15%- that includes the heads,hearts,and tails- so that includes the entire run- assuming you are going to run your tails down to 20% or so.

      A 5 gallon run with a starting alcohol of 10%, a final proof of 100, and a collection efficiency of 85% will yield .85 gallons.
      A 5 gallon run with a starting alcohol of 20%, a final proof of 100, and a collection efficiency of 85% will yield 1.7 gallons.

    • #3373
      Ryan30523
      Participant

      Ok so add more sugar bring up starting proof got ya I will try that thanks for info I will be leaning as much as I can

    • #3462
      Rwithers
      Participant

      iv been fermenting some honey shine for about 2 weeks now its still bubbling so I know it needs a bit longer and is down to 1.010 …. its says to let it stand for 5-7 days when finished fermenting what does this mean ?? at the same temp or in a cool place ??? please advise … thanks in advance

    • #3465
      Rwithers
      Participant

      please help !!

    • #3466
      Zymurgy Bob
      Participant

      That “let it stand for 5-7 days” after fermentation is finished is only to let it “drop clear”, where all the suspended solids fall out of suspension leaving a clear wash. If your still setup is sensitive to scorching, as with a high-density immersed electric element, then that clearing is a good idea. If, on the other hand, you are heating with external propane or electric, you can forget about the clearing part.

    • #3467
      Rwithers
      Participant

      Thanks .. When letting stand is it better in the cold like beer as yeast drops down better when cooler …??? Many thanks

    • #3470
      BeverageCommander
      Participant

      Cold Crashing the mash will help speed up the drop out process-

      you should not have too much stuff settle besides the yeast with the honey shine recipe-

    • #3471
      Rwithers
      Participant

      Also what should my FG be for the honey shine ??? It’s been 3 weeks now and still bubbling away is this ok as kept it at 22″C thought it should of been done in 2 weeks ..???!!

    • #3473
      BeverageCommander
      Participant

      I like to try and get my FG around 1.000 or below if possible.

      What are you sitting at currently?

    • #3474
      Rwithers
      Participant

      Sitting at jus below 1.010

    • #3475
      Rwithers
      Participant

      just done it again its bang on 1.000….!!! its still got a bit of activity on bubbles what does this mean do I still jus leave it ferment ????????????

    • #3476

      I usually like to wait until the gravity has not changed in 3 days. Take another reading in 2 days if it has not changed it is done. It it drops wait until it has not changed for 3 days. 1.000 is pretty done regardless but you can ferment below 1.000z

    • #3477
      Rwithers
      Participant

      Cool will do thanks a lot.. If it remains the same @ 1.000 shall I take it out the fermenting room and let it sit for a few days in a cooler room to let stand..?? It appears very clear anyway but for the sake of a few more days to let it drop out any sediment I don’t want to ruin it as so expensive to do with honey..? Or can I distill straight away once it’s been at a steady gravity for several days..???

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