Moonshine made from rye flour and sugar. Flour and enzyme mash, flour mash recipe, flour mash for moonshine

Cereals are traditionally considered one of the main types of raw materials used for the production of alcoholic beverages in industrial and domestic conditions. Some of the complexities of the technology by which you can get high-quality moonshine from rye flour(or wheat), more than pay off with the high quality and decent taste of the resulting drink.

The main difficulty in which the recipe for moonshine from flour differs is the need for saccharification of the raw materials, which requires careful observance of the temperature regime. The main advantage of this option is the ability to get a high-quality natural strong drink without the need for adding sugar. At home, this option will be not only convenient, but also more profitable.

Flour braga can be made by adding malt or enzymes. Consider both recipes that you can easily cook on your own.

Traditional mash made from flour with malt

Let's look at a recipe for making mash from flour, designed for 20 liters of water. We do not need sugar, the fact is that malt contains enzymes that ensure the conversion of starch contained in grain or flour into sugar, which is necessary to obtain alcohol.

Ingredients for flour mash:

• 20 liters of water
• 25 g dry yeast
• 1 kg malt
• 4 kg flour

At home, you can use dry or green malt grown on your own, the quality of the drink will not suffer from this.

1. Pour the entire volume of water into a prepared container and bring to a boil. By analogy with the preparation of the paste, all the flour is poured into boiling water and mixed thoroughly. Lumps must not be allowed to form. It is best to mix with a construction mixer.
2. Wrap the container with a blanket or other warm clothes and leave to steam for 1-2 hours. Leaving the prepared mash overnight by morning will give you the optimal temperature to continue the cooking process, but there is a chance of infection and the mash will turn sour.
3. Pre-prepare the malt, grind it with a malt mill, blender or coffee grinder. For green malt, mince it. To get high-quality mash from rye flour or any other thoroughly grind the malt, thereby releasing more enzymes.
4. Add malt, the mash should be at a temperature of 62-650C, pay special attention to this point at this very temperature, the enzymes will convert starch into sugar. After thorough mixing, the container is wrapped up and left for 1 hour for saccharification.
5. It is necessary to quickly cool the wort to a temperature of 25-300C. High speed is essential to prevent infestation of the brew. Use a chiller, but few people have one, so use plastic bottles of frozen water or place a pot in a tub with cold water.
6. Along with the cooling process, prepare the yeast. Dilute them according to the instructions for use and add them to the chilled seal.
7. The optimum temperature for fermentation of mash on flour is 20-250C, try to adhere to this mode. In most cases, fermentation begins within 30-50 minutes.
8. Keep in mind that the process is accompanied by the formation of a significant amount of foam. Therefore, at the first stage, it is worth periodically stirring the wort to settle it.
9. Install a water seal on the container, and leave the mash for 5-7 days. After the completion of fermentation (partial clarification, cessation of gas evolution), you can start distillation.

Braga from flour and enzymes

Braga from wheat flour with enzymes or any other flour is prepared with the use of amylosubtilin and glucavamorin, these enzymes are inexpensive and allow the most complete conversion of the starch in the flour into sugar. Moonshine made from flour with enzymes turns out to be tasty and is drunk very softly.

To make mash on flour (rye, wheat, etc.) you will need:

• 16 liters of water
• 4 kg flour
• 20 g dry yeast
• 10 grams of enzyme A (amylosubtilin)
• 10 g of enzyme G (glucavamorin)
• container of appropriate volume

1. The mash is prepared according to the standard technology. Bring water to a boil, stop heating and pour flour into hot water with constant vigorous stirring. Lumps should not be allowed to form.
2. Please note that each of the enzymes must be added at a certain temperature. Otherwise, it will not be possible to saccharify the raw materials with high quality.
3. Add enzyme A to the flour mash (temperature 80 ° C), mix thoroughly, the mash will immediately become much thinner and leave for 30-60 minutes.
4. Then reach the temperature of the wort 650C and add the enzyme G, mix thoroughly, wrap it in a warm blanket and leave for 1 hour for saccharification.
5. Exist the simplest way determine when the saccharification process is complete - this is an iodine test. Take some liquid wort on a plate and drop it with iodine, if it hasn't changed color, then all the starch has been transformed into sugar.
6. Before adding the diluted yeast, cool the wort as quickly as possible to the fermentation temperature (25-300C) and pour into a fermentation vessel.
7. Add yeast, install a water seal and leave for a week, usually this is how long it takes for the mash to ripen. Readiness signs are standard.

Watch the video on how to make home brew for wheat moonshine on enzymes by cold saccharification

Watch the video of how the mash is made for rye moonshine with enzymes

Distillation of mash

There are no special subtleties of distilling mash from flour and any grain. The only thing that should not be neglected is the clarification of the mash. If you distill along with thick sediment using external heat sources (gas, electric, solid fuel stove), there is a great chance that you will burn everything and spoil the taste and smell of the final product. You need to get rid of the thick part of the mash or use a steam-water boiler during distillation, then you are guaranteed to get rid of the unpleasant taste or cloudiness of the moonshine.

• The easiest way is to let the mash stand for at least a day in the cold, and then remove it from the sediment.
• Good results are obtained with clarification with bentonite or gelatin, which are distinguished by good absorption. Most of the impurities will precipitate, and you will get a clean wash.

To get a truly high-quality product, use the double distillation technology, only in this case the quality will be the highest.

1. Distill for the first time in bedding mode without additional division into fractions to dryness (up to 5-10% alcohol content in the jet).
2. Dilute the resulting raw alcohol to 30% strength.
3. If you wish, you can perform additional purification with activated carbon, but the end product will lose the organoleptic and taste properties of the feedstock. This is recommended if you do not like the pronounced aroma and taste of the final drink.
4. Perform the second distillation with the separation of the head and tail fractions. Take 10% of the absolute spiral heads and pour. Then collect the drinking body 70% of the absolute alcohol, collect the rest and leave it for rectification.
5. Dilute the resulting moonshine to a strength of 40 degrees, let it ripen in glass for 7 days. If you want to get a product that matches the taste of whiskey, soak it in oak barrel or insist on oak chips.

You won't surprise anyone with home-made spirits. Alcohol, moonshine, vodka, cognac, liqueur - all this is easily produced by experienced moonshiners. Various products and means are used. But not everyone can make moonshine from flour at home, since this recipe requires knowledge and time.

For the successful preparation of moonshine with flour, a special process of "saccharification" should be carried out. The fact is that flour itself does not contain sugar, which is so necessary for fermentation.

To achieve the desired ingredient, it is necessary to properly observe the temperature regime and prepare the mash. To do this, use yeast, special malt that you can buy or prepare yourself, as well as the purchased enzymes glucavamorin and amylosubtilin.

Making green malt at home is not difficult, but you can be sure of its quality:

• take 1.5 kg of wheat, rinse well and fill with water so that it covers the top;
• cover with a cloth or towel and put in a warm place for 2-3 days;
• when sprouts appear and germinate a little, about 2-3 cm, grind everything through a meat grinder. The malt is ready.

Instead of wheat grains, you can take rye or barley.

The peculiarity of flour moonshine is that there is no need to add sugar, only as desired in some recipes, depending on what kind of moonshine you want to get, cheap or high quality.

Important! Despite the laboriousness and costs, a strong drink turns out to be of excellent taste quality, which will appeal to even whimsical gourmets.

It is recommended to use the highest quality wheat flour for cooking. It contains a higher percentage of starch, it lends itself better to extraction than from low-grade ones, and the quality of moonshine is higher. Grinding in this case does not matter, you can use 1, 2 grade. Flour with signs of delight, spoiled, with insects is completely unsuitable.

The water for the mash should be soft. It is better to use filtered, bottled, spring, or take from the tap and let it stand for a day or two.

Moonshine mash recipes

Preparing mash from flour in several ways. Consider the simplest recipes available to everyone at home.

Rye flour

To make moonshine from rye flour, you need malt. It perfectly breaks down starch, saccharifies the wort.

Ingredients:

• rye flour - 4 kg;
• dry malt - 1 kg;
• purified water - 20 l;
• yeast - 250 g raw or 25 g dry.

Dry malt can be replaced with green malt, in which case take 1.5-2 kg.

Follow step by step instructions, because the quality of the final result depends on it.

1. Boil water in a large saucepan. Immediately after boiling, begin to slowly add the flour so that no lumps form. It is recommended, for convenience, to put the pan on the floor covered with a mat.
2. Stir the water vigorously, do not let lumps get lost. A mixer can be used.
3. When all the flour has been used, cover the pan with a lid and wrap it with a blanket and a blanket for 2 hours so that it is infused and steamed well.
4. Cooking malt. It needs to be crushed well. To do this, if you are using green malt, pass it through a meat grinder, grind dry with a mixer or through a special mill.
5. We measure the temperature of the dough, if it has already cooled down a little and reached 60-65C, add the malt and leave it for another hour.

To check whether the mash is ready from rye flour, the degree of saccharification of starch, you need to conduct a simple test. Take a saucer and pour in 1 tsp. wort. Add 2 drops of iodine to it and mix well.

1. If the color has not changed, it is urgent to cool the wort in cold water. Place the pot in the bathroom, for example.
2. The color turned purple - the starch has not yet been completely saccharified. Wrap the pot and let sit for another 30-40 minutes, then repeat the test.

There is very little left to complete cooking. Wait until the temperature of the wort drops to 20-25C and add yeast diluted according to the instructions. Stir well and can be placed under a water seal.

Important! Fermentation should only take place in a warm, ventilated area.

Moonshine with rye flour is the simplest and available recipe for many. The result is a quality drink with excellent taste that is easy to drink.

Wheat flour recipe

Braga from wheat flour can be prepared in the same way as from rye, or using another method - cold brew. For cooking, take 4 kg of flour, 100 g raw yeast, and 19 liters of purified water.

Step-by-step instruction:

1. Boil 8 liters of water and then pour 2 liters of cold water into the boiling water.
2. While constantly stirring, pour in all the flour in a thin stream, and mix thoroughly with a mixer so that no lumps form.
3. Then add another 3 liters of cold water and leave for 1.5 hours to swell the gluten.
4. After the time has elapsed, dilute the yeast according to the instructions and, together with the remaining cold water, pour into a saucepan.

Leave the future wheat flour mash for 4 days in a warm room, previously covered with gauze or a thin cloth.

Flour mash with sugar

To make a mash for moonshine with sugar, use a recipe in which you can combine all types of flour: rye, wheat, corn, barley, or use one of them.

Ingredients:

1. Sugar - 5 kg.
2. Water - 23 liters.
3. Flour - 5 kg.
4. Rye sourdough - 400 ml.

First you need to prepare rye sourdough.

1. A glass of water is mixed with a glass of flour until a thick sour cream consistency is formed. There should be no lumps.
2. Leave for a day in a warm place, pre-cover with a cloth soaked in water. As the fabric dries, it should be moistened again.
3. After one day, add another 50 ml of water and the same amount of flour and leave the sourdough to ripen for another 2-3 days.

Important! The finished starter will give off a fermentation odor and bubbles will appear on the surface.

Now you can start making flour mash with sugar. Heat water in a large saucepan to 25-30 degrees. Add all the sugar and, stirring gently, add the flour. Now you can pour in the leaven.

Enzyme brew

Braga from flour with enzymes is prepared using glucavamorin and amylosubtilin. These are the most readily available, inexpensive ingredients that will help the starch quickly saccharify.

Ingredients:

• enzymes, 10 g each;
• water - 16 l;
• flour - 3-4 kg;
• dry yeast - 20 g or raw 100 g

Prepare flour dough in the same way as described above: add flour to boiled, slightly cooled water and mix thoroughly. Further, it is extremely important to maintain the temperature regime:

1. At a temperature of 80 degrees, add amylosubtilin.
2. When it reaches 65 degrees, after about 1 hour of cooling, you can add glucavamorin.

Only after the introduction of the enzymes can you add the yeast diluted according to the instructions, mix gently and leave until the next distillation after 3-4 days. Moonshine made from flour with enzymes turns out to be tasty, with a high degree and easy to drink.

Getting moonshine with flour

Getting an excellent taste of moonshine on flour is achieved by double distillation of the mash. After the end of fermentation, primary distillation is carried out.

Important! In order not to spoil the taste and color of the moonshine, the mash must be drained. The sediment at the bottom of the pan must not get into the overflow container, otherwise it may burn.

1. Primary distillation. It is carried out until the strength of the jet reaches 50 degrees. Separate ten parts from the first and last liquid. Collect 80% of the drinking body. Carry out purification of the pervak ​​with activated carbon, milk, soda, etc.
2. Secondary distillation. The strength of the jet should reach 40 degrees. Ready moonshine stored in glass containers.

After a week, you can consume and enjoy the taste of the finished product.

The process of making moonshine and mash at home has been used for more than a dozen years. For the first time, moonshine was distilled in the 16th century, then it was called "hot wine". Each has its own homemade moonshine, as well as the peculiarities of cooking, the nuances of fermentation, other secrets and wisdom. But the most excellent is alcohol from grain raw materials.

Making homemade alcohol from flour is a laborious process. After all, flour is not sugar-containing. For this, a special procedure is used “ saccharification", Which is carried out using malt or enzymes. Homemade moonshine lovers claim it's worth it. After all, then alcohol has pleasant taste qualities, in addition, in this case, it consists of natural ingredients.

Moonshine lovers know many options for how to brew this drink, but the most common is moonshine. from rye or wheat flour, using malt or enzymes.
When preparing such moonshine, you should adhere to the following scheme:

1. Prepare malt.
2. Introduce yeast for fermentation.
3. Boil and saccharify.
4. Put on the main mash.

Naturally, first we prepare the mash for moonshine from flour. Taken as a basis, rye flour allows the drink to be light and sweet, moderately heady. Moonshine prepared in this way has a pleasant aroma of wheatgrass. By the way, if such moonshine is kept in an oak barrel, you will get a wonderful whiskey.

For cooking you will need:

• Rye flour - 4 kg.
• Malt - 1kg.
• Dry yeast - 25 gr.
• Water - 20 liters.

We heat water in a special container - a regular saucepan will do. While stirring, gradually add the flour, avoiding the formation of lumps, 15 - 30 minutes. You can use mechanical devices - for small volumes, a household mixer, for example, for large volumes - a construction mixer. After boiling the mash, leave it on the fire for another 30 minutes, remembering to stir. Then remove from the stove and let cool to 60 degrees.

At the same time, grind the malt into flour using a coffee grinder, blender or meat grinder, close warm water and add to the cooled mash (you can use a special fermentation container). Stir and leave to saccharify for 4 - 5 hours.

After a full saccharification procedure, the mash is cooled to 25 - 28 degrees using a special cooling device (chiller). If this accessory is not available, an ice bottle can be used.

We leave to ferment for 5-10 days. Braga is ready when gas evolution stops, clarification occurs or a bitter taste appears. With the help of a steam generator or a steam-water boiler, we will distill the brew.

Moonshine recipe using enzymes

Below is a fairly simple way to make moonshine from flour with enzymes - a truly intoxicating drink. Enzymes are used as malt. The output is high degree, pleasant aroma and mild taste.

This will require:

• Flour - 4 kg.
• Amylosubtilin (enzyme A) - 10 gr.
• Glucavamorin (G enzyme) - 10 gr.
• Water - 16 liters.
• Dry yeast - 20 gr.

Bring water to a boil, stirring occasionally, add flour so that no lumps form.

When the mixture reaches 80C, add enzyme A and stir. Let cool to 63C, add enzyme D and stir.

After 2-3 hours, the saccharification process will begin (the wort will become sweet).

Let us cool the wort to a temperature of 25 ° C using a chiller or an ice bottle.

Corn meal option

The drink obtained by this method has a complex taste comparable to bourbon. To prepare this special drink, you will need:

• Flour - 4 kg.
• Water - 20 liters.
• Sugar - 6 kg.
• Malt - 1 kg
• Yeast - 20 gr.
• Oak chips.

Bring the water to 50C and gradually add flour. Stir thoroughly to remove any lumps. Let it brew for 15 minutes. We put on fire and heat up to 65 degrees. Turn off the fire and let it brew for another 15 minutes. Stir occasionally to make the mixture homogeneous.

We put it to cool to a temperature of 65C. Prepare the malt by grinding it in a blender or coffee grinder. Add to the wort, stir and leave to saccharify overnight.

By the morning the temperature of the flour mash will reach 30C - at this time we add yeast prepared with the addition of sugar. We leave to ferment for 3-7 days. How to determine the readiness of the mash is indicated in the first recipe.

We distill. With the addition of oak chips, we achieve exquisite taste and get the whiskey.

Distillation

When the mash reaches, it should be lightened - put out in the cold for a day. Clarification is necessary when the distillation process is carried out on gas or using heating elements. The clarification process can be missed if you distill the mash with a steam generator.

During distillation, raw alcohol leaves without fractions. Braga is chasing for the first time up to 3-4 degrees. Further, we clean the raw alcohol from the first haul using coal or potassium permanganate. We fall asleep at night and the next morning we filter through a filter (gauze). We re-distill the crude and select the head fraction (10% of absolute alcohol). Not suitable for consumption.

We select the finished fraction up to 70 degrees in a jet. We dilute the resulting drink to the required strength. We leave it to brew.

This is not to say that this is as simple a process as making alcohol from sugar-containing raw materials. However, with some skill, you can get high-quality delicious drink with a good yield. But it is easier to use not whole grains, but crushed ones, and even easier and faster you can make moonshine from wheat flour. There are several basic recipes for such alcohol.

Process theory

Quick jump to the article

Wheat is a starch-containing raw material: it contains almost 70% starch, sugar - 2.5%, so it is a valuable product with a high theoretical alcohol yield (up to 0.7 liters per kilogram of grain). However, the starch in wheat grain is more difficult to gelatinize and saccharifice, and yeast needs the starchy substances to decompose into simple sugars. Therefore, you first have to boil grain or flour for a rather long time at a relatively high temperature - about + 65 ° C.

Wheat also contains proteins, the so-called gluten - about 14% of them. In order not to get pancake dough instead of mash, so that fermentation is active enough, it is necessary to rinse the wheat flour for moonshine.

They do it like this:

As a result of the process, the gluten remains on the grate, and a pure starchy solution remains in the container - the future.

Recipe

Best moonshine wheat flour can be obtained by making it with malt. It is advisable to use fresh malt that has just been germinated. However, this will take more than a week of time, so you can use blanks: make light (dried) malt in advance yourself or use products that are available on the market.

To ferment flour, you will need to do the following:

• prepare malt (contains an enzyme that promotes saccharification);
• make yeast mash (you can use it);
• prepare, boil and saccharify starch-containing raw materials;
• put in the main jam.

For this recipe we need:

• flour - 5 kg;
• prepared water;
• for malt (if you grow it) wheat, millet, barley - 500–600 gr each;
• - 0.5 kg.

Tip: Some people fail to get a high percentage of alcohol yield from raw flour. It can be recommended to add some sugar and yeast to the wort during the fermentation stage. The yield will increase, and the flavor of the grain will be present in the drink.

Stages of cooking mash

1. First you need to do soaking and sowing grain for malt. It will take approximately 7 days to germinate.
2. Fill the flour with water and wash it from gluten using the technology described above. We leave to settle for a day.

Recommendation: many do not wash out the gluten, as a result of which the fermentation is delayed. In addition, when expanded in alembic these proteins produce impurities hazardous to health in the form of decomposition products. So it's better to take a little time.

Delicious and dear

If in the manufacture of moonshine from flour, natural malt is used, and then distillation, then the finished drink has a light aroma of wheatgrass, freshness. Despite the fact that the process of gelatinization, saccharification and subsequent fermentation is not so simple, it makes sense to try for the sake of such a result. The reward will be pleasant taste sensations, praise from guests and a slight envy of fellow distillers.

35 comments

A simple recipe for moonshine from flour (COS technology and enzymes)

Hello!

Finally, I'm getting down to fulfilling my promise many times over and starting a series of articles on distillate grains. Today we will talk about moonshine made from flour.
And I'll start from the very simple recipe- you do not need special equipment for distillation, and the process of making flour mash is no more complicated than ordinary sugar mash.

Introduction

This article is aimed at practical application, but still I will run a little on theory in a very simplified form.

As you know, it is sugar that yeast is processed into alcohol. In cereals, and therefore in flour, there is no pure sugar. But they contain starch that can be converted into sugar by the action of special enzymes. This process is called saccharification.

Saccharification can be carried out using two technologies - hot saccharification (GOS) and cold (COS).

The recipe I'm talking about today is based on XOS technology, which has the following advantages:

1. Simplicity of mash preparation. As I wrote above, given the right ingredients, the effort and time for mashing the wort is comparable to the cost of making ordinary sugar moonshine.
2. No special equipment or preparation of raw materials is required - no cooking, no steam generators, etc.

Of the minuses, I can name a rather long fermentation - from 10 to 30 days.

Ingredients

For the convenience of calculations, I give the proportions per 1 kg of flour. You just have to recalculate for your own volumes.

1. Water - 3.5 liters.

   I take regular tap water. I pour it into a fermentation tank and leave it to stand overnight.

1. Antibiotic (Doxycycline, Amoxicillin, or similar)

   Since the process of saccharification in cold water is rather slow, it is logical that yeast grabs the mash slowly.
   Therefore, the risk of infection and souring of the mash is very high. To prevent this from happening, an antibiotic is added to the wort. Do not be intimidated by this fact - the preparations remain in the cube during distillation.
   The most popular among moonshiners today are Doxycycline and Amoxicillin. The first one costs a penny (something about 30 rubles per package) and is inactivated after 5 days. The second one is slightly more expensive and stronger. Its action continues throughout the entire fermentation stage. Weighing doxycycline - 1 capsule 100 mg per 20 liters of wort. Amoxicillin is put in the same amount.
   All antibiotics are now sold by prescription. Therefore, there may be difficulties with their purchase. We'll have to invent something, look for familiar doctors or pharmacists.
   For example, at one time I stocked up on Cephalexin in the form of a powder for preparing suspensions (it was prescribed to my daughter when she fell ill with a sore throat). I put on 1 teaspoon without a slide for 20 liters.

1. Yeast

   Baking yeast can be used, both dry and pressed. But I still recommend using wine or special whiskey. Although they are more expensive, the organoleptic and quality of the final product will be better. In addition, the expense wine yeast much lower, which makes the difference in price less noticeable.

   Here is a list of the yeast that I used

   • Dry bakery (Saf-Levyur, etc.) - 10 g per 1 kg of raw materials. They work fine.
   • Pressed - 50 grams per 1 kg of raw materials. The same as dry.
   • Wine Zymasil (Zimasil)- 2 grams per 10 liters of wort. They showed themselves very well. Excellent organoleptic properties of the distillate.
   • Wine VITILEVURE MULTIFLOR- 2 grams per 1 kilogram of raw materials. Also very good yeast... My favorites among the wines.
   • Whiskey SafSpirit Malt (M1)- 5 g per 10 liters of wort, or 2 g per 1 kg of flour. The yeast I left off. We showed the largest yield of the final product and its excellent quality. The only negative is that they are expensive.
   Take the amount of yeast according to the instructions attached to it.

1. Defoamer (optional)

   In the early days of fermentation, the mash often tries to escape. Rye foams especially strongly. Cookies as in sugar mash, Does not help. To combat foaming, a special defoamer is used - Sophexil.
   Sophexil is on sale again in stores for moonshiners, you can order by mail here... The last time I paid 100 rubles for 100 ml. The dosage is only 2-3 ml per 100 liters of mash. I highly recommend purchasing it. It is not expensive, but one bottle is enough for a very long time. And it is really useful - without an antifoam, it is impossible to effectively use the volume of the mash container.
   You can also use antifoaming agents from a pharmacy, such as Bobotik or Espumisan. This is the same diluted Sofaxil, only it costs several times more.

Equipment

Wort preparation

Fermentation

Distillation

The distillation method depends on the equipment you are using. The most important thing to remember is scent in the tails... Therefore, flour (and any grain) mash should be driven almost to water. Those. up to 98.5-99 degrees cubed or up to 10% strength in a jet. Previously, I drove up to 100 degrees, but now I stopped - at this temperature, fatty acids go into the selection, which are better not to take.

Let me first tell you what I do with my equipment (induction, disc column HD / 4-750 SKS-N).

On a simple machine

Above, I told you what I do with my equipment. But to get quality grain distillate simple enough moonshine still... To do this, you just need to use another method of distillation - Gabriel's method.

Now a little about the output of SS from various raw materials (the data that I get from, I saw higher rates on the Internet):

1. Wheat - 0.4 АС per 1 kg of flour (excluding sediment)
2. Rye - 0.35 AU per 1 kg (excluding sediment)
3. Corn - haven't tried it yet

Conclusion

I urge everyone to try this recipe, especially since cold way simple to disgrace. Grain moonshine has excellent taste and aroma. Depending on the desires of the distiller, it can make an excellent homemade vodka or an excellent aromatic distillate. Especially if you insist on oak chips.

That's all for today. Bye everyone,