Jimbo wrote:Nice Labels Bama!
As I posted elsewhere, if I had spent as much time in the kitchen as I have on this forum, I'd have my Christmas presents taken care of.
But a lot of personal stuff going on and I'm a "bit" of a procrastinator, I'm finally off my ass and doing SOMETHING.
And thanks to everyone on the site who've gotten me this far.
Right now, I've got an Igloo with 10 gallons of @Jimbo s Wheated Bourbon mash. I used 20# corn, 7# malted wheat, and 3 pounds malted barley, so it's even a little heavier on the wheat than Jimbo's or Pappy/Weller's mash bill. It won't go in a barrel, so I won't call it "Bourbon". Potato, Patahta.
Figured I'd sparge with 2 gallons when I come off the grain.
I have NO idea how well my malting went so I did add some Amylase & used 2 tablespoons (30 grams) of Baker's yeast pitched a little hot around 90 F.
Wasn't sure what I'd find the first morning but it's bubbling away and smells like fresh bread dough.
For the Gumball portion of Jimbo's recipe yes, I'm gonna do some @Cackalaky Gamecock Gin in my copper pot.
I'll post more on that as I get closer to time but all suggestions are gratefully welcome.
While I'm having waiting on the mash, thanks again Jimbo ...