flavor

[nonereally]

Must seem like a silly question to anyone with experiance.
I had pot stilled a couple batches of sugar/water. Not the flavor I'm looking for.
Just did my first UJSSM recipie,and had high hopes of getting a nice whiskey flavor. Nope,not there.
Seems more like a vodka to me?
I had thought that oaking was optional? Makes a good whisky better. But was reading on the parent site that oaking imparts 80% of the flavor. Must I oak-n-age to get whiskey flavor? Should I not expect
whisky flavor from un-oaked/aged UJSSM?

Or maybe I got the cuts all wrong? I did very conservative cuts trying to make a quality product. I did not include any of my collection jars if it had even a hint of tails. figured being a simple pot still I'd get plenty of the congeners anyhow. Do I HAVE to throw in a little tails for flavor?

Maybe a couple other questions, but I'll start with this.

[olddog]

You really need to get into the second or even better the third generation of UJSSM before the real flavour comes through. Adding the backset is part of the sourmash process, and you will not get this from the first generation, Oaking definately adds to the flavour.


OD

[Dnderhead]

you got it ,, I try to hit near my aging proof as I can that will also increase the flavor,the type grain and even the type of yeast all add something . but even so it will not be "whiskey" as you know until you age on /in toasted /chard white oak.

[nonereally]

OK, funny how you can read everything you can on this, but when you roll up your sleeves and actually do it, you learn something new and have more questions. Experiance.
Regarding the flavor of un-oaked distalate. I asume now that it would apply to any of the sugar based recipies that contain grain for just a little flavor. Gerber,AllBran,DWWG,etc.
I'm not ready for an all grain recipie yet, but gotta ask. Will an all grain taste like whiskey straight from the tap?
Now I'm currious to try two experiments. I need to do another sugar/water/yeast only recipie
and put it on oak just to see what it comes out like
And I'd like to see what UJSSM turns into after several generations. Unfortunatley my activities are now on hold for about the next 5 months. Visitors coming.

Should this go in the FAQ? Why does'nt my sugar/grain booze not taste like whiskey?
Answ: Needs to be oaked !

But I guess you cant put everything in there : )

Thanks for everyones help

[LWTCS]

With nothing "grain" in the ferment, you won't get the flavor adjunct either.

Definitely try Rad's All Bran recipe. Very good flavor carry over even before the oaking.
Let it air a bit. After blending/combining, store in a vessel with some head space.

Keep some white and you'll see what I mean about the flavor after only a week.

Best of all, it's dead simple and fast.

[Dnderhead]

[quote=] Will an all grain taste like whiskey straight from the tap[/quote]
No it will be white dog' sort of like vodka with a grain flavor " how much grain flavor you have will depend on how much grain was used ,,the type and how you ran.until it is aged in wood it just wont be "whiskey" as most know.