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Thread: Mampoer ketel

  1. #361
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    Default Re: Mampoer ketel

    Quote Originally Posted by Toxxyc View Post
    So I bought some of that "syrup" that you flavour your neutral spirit with last week. I got some Irish Whisky flavouring and also some Pirate Dark Rum flavouring. Both aren't anywhere NEAR the real stuff, but it's amazing with Coke. So if that's what you're looking for, I can REALLY recommend it. The rum one tastes exactly like Spiced Gold and the Irish one very close to Jameson when mixed with Coke.

    On a related note, I started a high-gravity all-grain wash today to make a pure all-grain whisky. Got my French Oak toasted and everything ready for it!
    Where did you buy the flavouring from?
    The only place I see that has stock is brewcraft and their website has been offline for orders for weeks and the chops don't respond to emails either.
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  2. #362
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    Default Re: Mampoer ketel

    Quote Originally Posted by Toxxyc View Post
    On a related note, I started a high-gravity all-grain wash today to make a pure all-grain whisky. Got my French Oak toasted and everything ready for it!
    What did you use to convert the starch to sugar?
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  3. #363
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    Default Re: Mampoer ketel

    Quote Originally Posted by KobusDJ View Post
    What did you use to convert the starch to sugar?
    malted barley contains enzymes, and has a positive diastatic coefficient: you can add 30% of pale barley malt to 70% of other starches and get full saccharification with a long enough period between 60 and 70 deg C
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  4. #364
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    Default Re: Mampoer ketel

    Quote Originally Posted by KobusDJ View Post
    What did you use to convert the starch to sugar?
    Chances are he used malted barley, which then wouldn't need a separate converter.
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  5. #365
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    Default Re: Mampoer ketel

    I wouldn't mind doing the malted barley thing, but it is not available here.

    My only chance for a whiskey would be some mieliegruis and then amylase enzyme (also not available).
    Last edited by KobusDJ; 2020/08/12 at 11:13 AM.
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  6. #366
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    Default Re: Mampoer ketel

    Quote Originally Posted by KobusDJ View Post
    I wouldn't mind doing the malted barley thing, but it is not available here.

    My only chance for a whiskey would be some mieliegruis and then amylase enzyme (also not available).
    try adding malted sorghum that can just about convert itself and then overripe sweet potato

    Malted millet is an alternative (mahangu). And if you can germinate and dry whole mielies, they are also fairly high in alpha amylase.
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  7. #367
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    Default Re: Mampoer ketel

    Oh yes: overripe bananas are very high in beta amylase............
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  8. #368
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    Default Re: Mampoer ketel

    Made a few changes to my still, did a vinegar clean then ran the stripped stuff from Monday through nice and slowly.

    Adding a valve to the condenser flow and the simmer plate to slow things down and it ran very well, in my novice opinion.

    I am happy, and having a lot of fun.

    Now the other washes need to complete fermentation so I can run them over the next few weeks.

  9. #369
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    Default Re: Mampoer ketel

    Quote Originally Posted by Kola View Post
    Made a few changes to my still, did a vinegar clean then ran the stripped stuff from Monday through nice and slowly.

    Adding a valve to the condenser flow and the simmer plate to slow things down and it ran very well, in my novice opinion.

    I am happy, and having a lot of fun.

    Now the other washes need to complete fermentation so I can run them over the next few weeks.
    Now show us some pictures

  10. #370
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    Default Re: Mampoer ketel

    Quote Originally Posted by ColeGP View Post
    Where did you buy the flavouring from?
    The only place I see that has stock is brewcraft and their website has been offline for orders for weeks and the chops don't respond to emails either.
    I bought mine from Ketelkraal.

    Quote Originally Posted by KobusDJ View Post
    What did you use to convert the starch to sugar?
    I used malted barley, so I just mashed like a beer (like jelo explained). I mashed low to try and get as much fermentables as possible, so I'll test the wash in a bit (it seems to be done fermenting - holy crap those distillers yeasts go quick...) to see where I clocked in. It was a wash at 1.080. Not VERY high gravity, but still should give me a respectable 9% ABV to 10% ABV.

  11. #371
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    Default Re: Mampoer ketel

    Quote Originally Posted by Bostoe2 View Post
    Now show us some pictures
    Nothing special, but functional.

    Busy with a slow spirit run here, it does what is is supposed to.


  12. #372
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    Default Re: Mampoer ketel

    Quote Originally Posted by Toxxyc View Post
    I used malted barley, so I just mashed like a beer (like jelo explained). I mashed low to try and get as much fermentables as possible, so I'll test the wash in a bit (it seems to be done fermenting - holy crap those distillers yeasts go quick...) to see where I clocked in. It was a wash at 1.080. Not VERY high gravity, but still should give me a respectable 9% ABV to 10% ABV.
    We have some old Kveik, was wondering how that would work on a sugar wash..........I have an immersion heater now.
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  13. #373
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    Default Re: Mampoer ketel

    Took the spirit run and infused juniper berries, naartjie peel and fennel.
    Ended with a bottle of 40% after mixing in distilled water with what I choose to refer to as gin.

    For a first attempt I think it tastes pretty OK, but will get independent reviews over the weekend

    Been reading so much, getting advice from guys who have done this for a while, at least I know now how little I know.

    One question - did you do a sacrificial alchohol run after your first vinegar clean?
    I did, it felt a bit wrong to pour that down the drain

    Last edited by Kola; 2020/08/14 at 11:15 AM.

  14. #374
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    Default Re: Mampoer ketel

    Quote Originally Posted by Kola View Post
    Nothing special, but functional.

    Busy with a slow spirit run here, it does what is is supposed to.
    I think you need more clamps on that lid
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  16. #375
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    Default Re: Mampoer ketel

    I am sure I can fit two more in

  17. #376
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    Default Re: Mampoer ketel

    Quote Originally Posted by Kola View Post
    ...For a first attempt I think it tastes pretty OK, but will get independent reviews over the weekend ...
    My motto with this new hobby of nine: If it tastes OK, everything is OK.

    Quote Originally Posted by Kola View Post
    One question - did you do a sacrificial alchohol run after your first vinegar clean?
    I did, it felt a bit wrong to pour that down the drain
    I boiled a few litres of water without cooling the condenser. Then some vinegar - again without cooling. Then some sacrificial liquid... collected about 1 liter. It became cleaning solvent in the garage. It did feel wrong but I believe it was the right thing to do.

    .
    Last edited by KobusDJ; 2020/08/14 at 11:34 AM.
    Kobus

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  19. #377
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    Default Re: Mampoer ketel

    The joy of distilling your own is that you make it to satisfy yourself, so if you like it then its a win.
    Never throw alcohol away, if you don't like the result then just run the first part above 70% and use as sanitizer
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  20. #378
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    Default Re: Mampoer ketel

    "Never throw alcohol away" is one of the most important things I've learned since distilling. Made a batch of beer, fermenter caught sunlight (stupidity) and instead of tossing it, it produced a few bottles of very nice "fake whisky". And it's really not bad. Had to still it 3 times to get rid of the skunk smell, but it got really clean in the end and now it's pretty nice.

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