Rice or Oats for first project

doug293cz

I just got a 30 litre distiller and I'm itching to use it. I already ran a Vinegar and water mix through the system to clean it.
I can get oats and rice at a reasonable cost. Which will be better/easier?
What other things do I need to think about, like sugar type / honey, flavoring?
I have packets of dry yeast. Will that do the job or should I buy something special?
As I understand it, I run the fermentation process first, then I distill this stuff to purify the alcohol content.

bracconiere

Whether you use oats or rice, you will need to get some enzymes to convert the starch into sugar that the yeast can eat. Yeast cannot eat starch, so cannot convert starch to alcohol. Amylase enzyme is probably the easiest to find, but if you can get amyloglucosidase (aka glucoamylase or just gluco) that is even better, as it will convert more of the starch to sugar.
Starch source and enzymes need to be "mashed" together in order for the enzymes to work. Best to cook the oats or rice first to fully gelatinize the starches, then cool to 140 - 150°F (60 - 66°C), add the enzyme, and let rest at temp for about an hour. This will convert the starch to sugar.
Brew on

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bracconiere

if we're talking whole oats from a feed store, you can malt them, and brew with them the same way you do barley malt....

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Alpha Amylase Enzyme, 1lbAlpha Amylase Enzyme can be used as a mashing aid to convert starches into simple sugars that are fermentable by brewing yeast. Not to be confused with gluco amylase, which breaks down carbohydrates, Alpha Amylase works with starches and is most often used in all-grain batches. Because you only...

brewhaus.com

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Gluco-Amylase Enzyme (Amyloglucosidase), 1lbAdd Gluco-Amylase Enzyme to your mash to convert dextrins into fermentable sugars when producing whisky and light beer. Because you only use 50g - 100g per 100-lb of grain or starch, the 1-lb bulk size is for those who produce large or frequent batches.Click here for a 2-oz size Gluco-Amylase...

brewhaus.com
those are the enzymes doug was refering too, and that's where i buy mine. rice will have to be boiled, i used to just leave it in the oven at 200f overnight with my strike water. then mix in the alpha amylase, when it cools to ~150f. about an ounce should be more then enough. brutilize it until it turns soupy..then, well i mixed in a 5 gallon bucket of rice hulls. and the sparge was 'possible'!
if you just want to try the thing out, add 8lbs of table sugar and top up to 5 gallons, then add ~3/4 cup of bakers yeast...i buy these for that, and eating...

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Red Star Active Dry Bakers Yeast 2 lb 32 oz Non GMO Exp. 02/2023 117929157002 | eBayActive Dry Yeast.www.ebay.com

bracconiere

Thanks for the tip about using an enzyme. Will this do the job?
They sell "Glucoamylase for 3.5kg" (one of the options). Is this an alternative to adding sugar?

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Alpha amylase liquid for 50kg grain or potatoes, Glucoamylase sacharyfying enzym | eBayGlucoamylase for 3.5kg.www.ebay.co.uk
I am talking about using these type of oats

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Oats Regular - Multiple varieties available - Superfoods WholesaleOats are a staple in any pantry. Superfoods Wholesale offers regular oats in bulk quantities at a great price. Delivery or collection at your convenience.

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superfoods-wholesale.co.uk

bracconiere

i didn't see you were in bangladesh....
no you can't malt those oats, going to need to use the enzymes...you need both of those, alpha is added at 150f, gluco at room temp in the fermenter...

bracconiere

I am enjoining learning about this process. Is sugar an alternative to using enzymes?
I am going to get some of these enzymes. I will have to get supplies like demijohn jars anyway, so I can't do anything immediately.

Sometimes

bracconiere

it's the lazy bootlegers way of making cheap vodka....if you want a flavorful spirit, the grain is the way to go....molases for rum is also an easy thing to use, instead of enzymes....animal feed stores usually carry 5 gallon buckets of molassess also for cheap...

bracconiere

Flavourful spirit is what I am after.
I will remember that molasses does the job of an enzyme. Thanks for that.
Is there a place where someone lays out making whiskey with rolled oats step by step?

bracconiere

i meant it will ferment on it's own. doesn't need enzymes, and produces a sweetish, subtle molasses tasting runoff..mixed 50/50 with barley or oats, it produces a spirit reminisant of cookie dough...i used to like aging it on cherry wood.

homedistiller.org

bracconiere

here's another guy from your neck of the asian subcontinent...
How i made my first wheat maltHi fellow brewers