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Well, 100% peated base malt is sort of my reference, OtisT. It would not surprise me if the flavors will pop-up later, but the warnings that the specialty malts would be harsh and overpowering, well, not (yet) for me.

Ok, just finished, ending up with about 10 liters @70 ABV, or 2,5 gallons @140proof of end product. Although I used quite some more than the recommended 5% of specialty malts, the end product is not overpowering at all to me. Perhaps the European products differs some from US, but nothing harsh abou...

I'll second Twisted Brick there. I've made some great Calvados and Whiskey, but only after minimum 1,5 year on wood and i've made wide cuts since I knew time would fix/improve it.

while still retaining

Hi guys, I have been stripping this, or at least a similar version, over the last month. Grain bill has been: about 80% 35ppm peated barley malt about 7,5% chocolate malt about 7,5% caramel malt (cara120) about 5% cane sugar. I will be running a spirit run tomorrow (collected about 22 liters @35%ABV...

Neither are over oak'd.. might even leave the oak in them longer. Together I think they ballance out... overall think so far 1/2 and 1/2 is better B I've been aging my latest AG the "T-Pee way" as well. I use oak sticks, toasted in the oven and half of the surface charred. Reading as much...

That is exactly what I'm doing on AG as well Jimbo. 18kg of malted barley (whiskey malt, pilsner malt and special malts like special B and biscuit) results in about 6L of 58% ABV. If I change to fifths and pounds and stuff I'm at 3.45 punds per fifth after cuts.

welcome, good to have another dutchmen

yeast will transform sugar into co2 and alcohol, so you need sugar, and in return get co2 and alcohol

Pictures as promised. So these are on oak for 1.5 days. I oak small batches, well because I don't need that much. These sticks are about 7 cm long. Could be I'm using too much oak?

Next time I will take some pictures of everything. No cam here now say I will try to describe. I use very thin sticks (would like them bigger, but they were a gift so no complaining) of around (and now I'm really guessing) 0.3cm * 1 cm * 5cm. I now have 2 in 1L, because they are very thin, but becau...

I find my booze to take on color much faster. I think I use about the same amount of oak, but mine has the nice amber color after 2 days already, and most of the time they do not improve much further.

I go down till say 55%, so maybe I'm a bit too carefull. Well, 3 liter at a time is more then enough for me, but will try a bit deeper to see if there are other flavours there.

And how does it usually come off? I don't bother with tails that much (I don't think it is really worth the gas expenses) but I find I have little heads when using the thumper set up. Last run, a 40 L UJSS wash (didn't take readings, but say it's 10% potential) and I got about 3L of hearts, I collec...

Found this in the supermarket, would it be any good to use in stead of all bran? Its 7 grain energt breakfast: made from whole grains (87.6% wheat , 2% oats , 2% rice , 2% barley , 2% rye , 2% corn 2% millet) per 100 grams: 12.4 g proteins 64.2 g carbo hydrates (0.9 g sugars) 2.1 g fat 13.4 g fiber...

Ok, I searched some dutch sites: The difference is in the spices and the herbs. The alcohol method is the same. English warriors called Genever Ginnever, hence the abbriviation "gin". They drank it for courage. They took it to England, where they recreated Genever, but with other spices an...

Being from the Netherlands I have to say jenever is not gin. Since a little while jenever is a drink that is exclusively made in Holland. I don't like it. I think it is like a whisky but white, made from barley, rye and corn. It is distilled multiple times and herbs are used (best translations I cou...

Your thumper should only be filled to cover the input from the still. I only put one litre of wash into my thumper and have not experienced any loss in flavour. I do fill my thumper, which has a total volume of 12L, with wash so it covers the inlet but not too much. I don't lose flavour, but i don'...

I was wondering how everybody using a thumper experiences it. I used my thumper set-up a couple of times now and post what I find. I think the "free" gain in ABV is really nice, I don't do strip runs, just fill the thumper with wash, and ik kicks my abv up to about 60% (for the final keepi...

Same here Hack, Also run a keg - thumper - worm setup. Filled my worm bucket once. I don't run strip runs (I have a thumper, and it my end product is at 60-65 % so why bother) but only the very top gets hot (like I dont want to touch hot), but the product always comes off very cold. I really like it...

See http://homedistiller.org/forum/viewtopi ... 15&t=11640

The first part is called foreshots, then the heads come over. After the heads (after strong and sweet smell) the hearts, or nice stuff, comes of.

I think with a sugar wash you should en up near 1000, maybe 990.

Using a worm condensator you would want a sort of gradient in temperature, hot at the top en cool at the outlet/bottom.

The bigger one started out as 1.5L, but it being one of my first batches I could not wait and drink some, so now its about 3/4 L. Mine take colour pretty quick, it got this color in about 3 - 4 days I think. It may have gotten a little darker, but not much. Will leave it for a while to see what happ...

I just started experimenting with oaking, but will share some very early results. The big one is from the 3th of november, the smaller ones from the 11th of november. All are on 2 pieces of oak I cut from a piece of unfinished oak strip. Pieces I put into the likker are 1 cm x 2.5 cm x 3 cm (0.4x 1x...

And what I ment was that I made 3 groups of my rum batch to see what the effect of flavouring was. I was surprised to smell and taste a very different product after adding flavouring products. I thought the flavouring would add to the raw oaked stuff, so it would taste like the batch I put on oak, b...

So it does make little sense to keep the flavourings in while aging? Or does the flavouring screw so much with the original taste only the one on oak is worth proper aging?

Yes, i understand it is not aging, however, I was curious and tasted a little and was surprised by the difference a little fruit, vanilla and peper makes. I plan on aging them properly so will be hiding them soon

I just tasted the rum I made 9 days ago. I had 3 L of keeping stuff, which i divided into 3. One L just dark toasted oak, 1 L dark toasted oak, pineapple, vanilla and peppercorn, and 1 L dark toasted oak, pineapple, vanilla and peppercorn and cinnamon. The liter on oak was pretty harsh, was a little...

I think it is due to that nice information is not always placed in topics with clear titles. I think every moderator, mentor and administrator of this forum has very valuable information to share and has shared, but not always in an easy to find location. A nice exception is your post on cuts Kiwi, ...