A variant on the simple moonshine recipe, this uses weetbix and all-bran to provide nutrients for the yeast and a little grain flavour to the spirit.
Sg – 1080
FG – 0990
6 cups crushed weetbix or all-bran (or a combination of both)
1.5 tsp Magnesium sulfate (Epsom salts)
75g bakers yeast
1 tsp citric acid
1. Pour sugar into a 30L fermenter and cover sugar with hot water, stir until dissolved.
2. Top up to 23L with cool water to reach a starting temperature of 30c.
3. Mix in all other ingredients and give it a good stir, incorporating in as much oxygen as possible.
4. Fit lid and leave to ferment in a cool part of the house for about a week.
5. Leave a further week after fermentation has completed to allow all sediment to drop out.
6. Transfer to your boiler, making sure to leave all sediment behind.
7. Distil as usual, making sure to discard the first 100ml of methanol.
*This should give you a very clean neutral spirit that will not need carbon filtering.
*Will produce less spirit (but much cleaner) than using Turbo yeasts.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.