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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 bill. That is probab...

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...

have a read through this thread ...maybe even twice (know how when you watch a movie the second time you always see new things?)
: http://homedistiller.org/forum/viewtopi ... 96&t=47488

Sounds tasty !
I'm surprised you couldn't strain another gallon of beer out of the grain-bed

Hi Shiners I was thinking of using an electric boiler tea urn 20L and control the heat input with a triac. Need to blank of the tap and find a suitable sealing method for the lid (tygon tubing?) Bubba I think you'll find that nobody uses electric tea urns because it's easier to find an old stainles...

I think most would agree that KISS = simple pot still with a water cooled worm, heated over a propane (turkey fryer) burner.

I did it once in a RIMS system by first pre-cooking the corn in the oven overnight. I ended up doughing in something like 6 pounds of 2-row, and then dropped these big globs of cracked corn pudding on the top of the grain bed....I mashed for 60 minutes @148 and drained and sparged , I recall it ende...

I gotta say, it's purdy , aint it?