Re: [new_distillers] Re: All Grain Mash plus sugar
- I agree with you that I shloud have got more than 3/4 gallon. I had several problems as a direct result of my inexperience. I think I will do better this time around.
Lets say I do a good job of mashing the grains and I end up with for example a 5% potential ABV in the wort. If I were to add dextrose to bring the potential ABV up to 12%, what would I lose?
--- On Sun, 10/10/10, jamesonbeam1 <jamesonbeam1@...> wrote:
From: jamesonbeam1 <jamesonbeam1@...>
Subject: [new_distillers] Re: All Grain Mash plus sugar
Date: Sunday, October 10, 2010, 9:14 AM
As Wal mentions, when enzymes break down the starches in grains, they produce maltose, a disaccharide which contains 2 molecules of glucose that the yeast can breakdown using invertase to digest and produce alchohol.
When doing non-cook grain femetations with sugar like the UJSSM method, if you use sucrose, this is a disaccharide containing 1 molecule of glucose and 1 molecule of fructose which the yeast must break down to ferment.
If you look at the relative sweetness chart below, fructose has a sweetness index of 173 versus glucosse with a sweetness index of 74.3. While I started off using the UJSSM and it will produce a passing corn likker, there is still a hint of that sweet taste using cane sugars versus a true full grain mash corn whiskey.
Now you could try using straight glucose (dextrose) or maltose, but it is way more expensive then cane sugars.
PS> frankly I think with 80 lbs. of grains, you should have ended up with more then just 3/4th of a gallon...
Figure 2: Relative sweetness of sugars and sweeteners.
--- In firstname.lastname@example.org, "JerryM" <jkmccull@...> wrote:
> Last year I did an all grain bourbon mash. I used feed corn and hand ground it. I used supplier ground malted barley and rye. I cooked the grains to covert the starches. I did not add any sugar.
> Took me 80+ hours, 80 lbs of grain and ended up with about a 3/4 gallon of some mighty fine 100 proof bourbon. I aged the product for about 3 months and I am happy to say have drank it all. I prefer it to store bought aged bourbon. Now I have a hankering for more.
> I would like to get a quality product with a bit less work.
> I was wondering- if I mash the grains the same way as I did last year, then add sugar to increase the alcohol content, will I ruin the flavors of the grains?
A decent conversion of lets say about 75% to 80% of the starches should give you around a 7% ABV fermentation which is about average for an all grain mash. You could add some additional dextrose for more yield, but remember - making it too high in gravity will sacrifice some flavors. Read through http://groups.yahoo.com/group/new_distillers/message/39403 for some pointers on mashing techniques.
--- In email@example.com, Jerry McCullough <jkmccull@...> wrote:
> I agree with you that I shloud have got more than 3/4 gallon. I had several problems as a direct result of my inexperience.Â I think IÂ will do better this time around.
> Lets say I do a good job of mashing the grains and I end up with for exampleÂ a 5% potential ABV in the wort. If I were to add dextrose to bring theÂ potential ABV up to 12%, what would I lose?