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EDC2E8E9-03D7-42C3-BAB9-44F8EB75E23D.jpegWell I can finally provide a review of this recipe! I’ve had about a half gallon of 62.5% aging with oak for a year and a half, some of which was done with a cork stopper, so I lost a bit to the angels. All I can say is wow! After giving it a good amount of ...

Just wanna say that a 10" distillate cooling coil off the take-off valve is highly recommended for this still. works like a charm, takes the temp right down to room temp and no need to be messin with water. DSC00508.JPG Wow that makes things easier. Definitely seems worth it since it removes t...

I wouldn't be surprised. Yall ever heard that saying "Heads for bite, and tails for character" ? I think your whiskey will be smoother without heads and and can have good character without a big load of tails, but that's me . Also, Don't overlook the fact that a good working plate still ca...

I recently did a quadruple batch , (go big or go home right? ) :) Nah, I just figure if I'm gonna do it, I might as make it worthwhile. I did it in two days , two batches at the same time. If you know what you're doing and can juggle a little, it works for me. I sorta upsize that batches a little to...

:thumbup: :thumbup: Two thumbs up to all y'all carrying on the tradition. It's not easy like some recipes, but the end result is well worth the effort! ...and just so ya know, it keeps getting better and better as time goes on. I've had the pleasure of sampling some that was 8 years old, some of the...

I am planning to make this with flaked maize. As the flaked maize is already gelatinized, I don't have to cook it at all, right? I plan to heat the water to 150F (65.5 C), add the flaked maize and then malted barley and keep it at the same temperature for 3 hours. Do you guys think I will get a goo...

Tomorrow it will be 10 years to the day that NChooch posted this receipt for what I think is a truly GREAT bourbon...I think I can safely speak for us all here on the forum...Thank you NChooch for a very good whiskey receipt, greatly appreciated ! Is that a fact? Damn, time flys when you're having ...

So I made 6 batches of this recipe (well three double batches). Ended up with 5L of 60% raw dog which is now aging in mini barrels. I shared a bit with Stine Bennett's if my whiskey club. It was of pure raw dog, and some I aged for 16 hours on some charred oak chips(very high surface area in a tiny...

Glad to see y'all are still carrying on the tradition.
Something y'all really need to do is age this sprit on oak for 4+ years at 120 proof ... Once you can't wait any longer, uncork it, dilute to 80 or 90 proof and bottle... 100% Heirloom grade bourbon
Enjoy

Started with 15 pounds of grain 78% flaked corn 12% 2 row barley and 10% malted rye. Put bag in basket of my Bayou classic BAP so the grain wasn't touching bottom and added corn only. Set the whole thing on my propane burner. Heated 5 gallons of water to around 170*F and dumped it over the grain. A...

Took about a gallon of grain out of the bourbon fermenter and put it in a brew bag. Bought 4 quarts of light corn syrup at Dollar General for $16. Added a cup of honey and five gallons of water just warm enough to melt the honey and syrup. About 130*F. Topped the 6 gallon fermenter off with a littl...

I've done all corn before... I cook it in a BOP, mash out in the same BOP, and then transfer it to fermenter buckets grain and all. ferment it out , and once it's finished (usually a week) i bite my lip and strain it out using a bucket and strainer bag... In reality, there's no reason you can't drip...

Good post Catcrap. keep on stillin'

Y'all are doing well to get 8-9% ....I'm not sure I've ever got that high with the original recipe

When you add the teaspoon of smoked peated barley, the whole kernel or crack it then filter after aging? Ordered some of this today. http://www.brewinternational.com/smoked-malt-peated/" onclick="window.open(this.href);return false;" rel="nofollow It recommends 10% max in grain ...

I use “Ohio Certified” barley (it's whole grain, I can't seem to find cracked). I’m careful not to add the barley until the corn mash has cooled to below 150F. -I use an Alcohol Refractometer to measure my %ABV. I’m curious why I can’t find reference to anyone else using these things, since they ar...

Made a 2.5 gallon batch of red wine (for Mrs Hooch)
...cuz when Mama's happy, everybody's happy
Wine takes a long time, be lucky if its ready for new years

You said you've been brewing beer for a couple years, a lot of that experience is useful for making good beer for stillin. (aerating the wash, treating the yeast right, controlling temp. sanitizing, Etc) If you just want to make sugar wash, I'd recommend you stick with recipes (and yeasts) out of th...

Welcome Ronin.
I've used corn syrup before as well but I was boosting a partial mash with it, so it didn't quite taste like summer rain.

Hope you saved that backset ....you could just fire it up again at a later date. (keep that in mind for the future)

Hey NC,
Welcome to the forum. Nice score on the "equipment"
Lots of good info in the New Distillers Reading lounge http://homedistiller.org/forum/viewforum.php?f=46

Congrats JD.
Most folks enjoy a little copper porn when someone does a new build. [hint-hint]

No doubt about it , copper pipe aint cheap. the extra expense might be worth it tho just to stay under the radar.
I used to have a 2" x 48" Bok, it served me well, and I never had a lick of trouble with it. If I were to make another , id consider 3" diameter for improved speed)

Basically, start heating slow, stack the plates, and reflux for 20. Take the fores slow, heads a little faster, and then for the hearts, try and balance the take-off with the ABV you're lookin for (I usually shoot for 80%) All this while keeping all the plates loaded. helps to have a big cooling res...

I use Beersmith for making beer. It's well worth the cost, and as you noticed when new hops, or yeasts, or beer styles emerge, you can update the program with the updates. (no charge) .

Welcome JR,
That all-grain brewing experience will come in handy once you get ready to try your hand at some scotch.
Are you a Highlands or Lowlands fan ? Remember, it takes time to make good whiskey, but it's OK to sample it very once an a while.

Welcome Texas, Corn can be a pain to work with. you definitely have to cook cracked corn to release the starch, this is not the case if you use flaked corn from the brewing store. ...maybe try doing some simple all-barley beers for a while while you get your stillin' legs under you ...then start exp...

Word to the wise, don't leave your likker laying around
Good new is, the coffee maker's prolly never been cleaner

2-4 years!!!!!! I'm too old....NcHooch you mentioned waiting till the next day to make cuts or to blend? The addition of the 1 teaspoon/qt of peated barley infuses that much flavor....wow. Thanks for the suggestion. Now to find the right supplier for the grain. BTW thanks for the note on the yeast....

Something i've done that produces good results: Make your beer as usual, all grain, or partial mash (with sugar), but you don't need to use a lot of peat smoked malt in the mash. Ferment as usual with an english ale yeast. Once fermentation is complete rack to the boiler and distill as usual. air it...