Search found 51 matches

by YankeeShiner
Tue Feb 13, 2018 7:24 pm
Forum: Recipe Development
Topic: Yankee Bastard Whiskey
Replies: 20
Views: 2182

Re: Yankee Bastard Whiskey

Let us know how it goes for ya I went through my grain stash and couldn't find the same proportions I used last time so I tried this because other than a bunch of cracked corn and a bag of barley its all I had left in my garage... 5 lbs. chocolate roasted and cracked rye 2 lbs. peated malted crushe...
by YankeeShiner
Fri Jan 12, 2018 8:33 am
Forum: Recipe Development
Topic: Water into wine, wine in brandy!
Replies: 9
Views: 1150

Re: Water into wine, wine in brandy!

....I did notice that the still got hot fast!...Controlling the temperature was the hardest part of the run... Your underwear is showing.... :crazy: Sounds like your low wines were too high. And....it’s the alcohol in the wash that controls the temperature, not your burner setting. ss I had to keep...
by YankeeShiner
Fri Jan 12, 2018 8:31 am
Forum: Recipe Development
Topic: Water into wine, wine in brandy!
Replies: 9
Views: 1150

Re: Water into wine, wine in brandy!

I did notice that the still got hot fast! Real fast... Controlling the temperature was the hardest part of the run. What this your first run, or this occurred on the second run.. cause in your previous thread, you mention that you only do one run for your spirit.. sounds like you were doing a secon...
by YankeeShiner
Fri Jan 12, 2018 8:30 am
Forum: Recipe Development
Topic: Yankee Bastard Whiskey
Replies: 20
Views: 2182

Re: Yankee Bastard Whiskey

Let us know how it goes for ya I went through my grain stash and couldn't find the same proportions I used last time so I tried this because other than a bunch of cracked corn and a bag of barley its all I had left in my garage... 5 lbs. chocolate roasted and cracked rye 2 lbs. peated malted crushe...
by YankeeShiner
Tue Jan 02, 2018 9:13 am
Forum: Recipe Development
Topic: Yankee Bastard Whiskey
Replies: 20
Views: 2182

Re: Yankee Bastard Whiskey

Malt also contributes a flavor that you don't get with unmalted grains. That being said, IMHO it's a waste of energy to get the water up to boiling if the malt is only there for flavors. The same flavors could be extracted at mashing temp (I start with 153 F strike water) and the viscosity would be...
by YankeeShiner
Thu Dec 21, 2017 9:20 am
Forum: Recipe Development
Topic: Water into wine, wine in brandy!
Replies: 9
Views: 1150

Water into wine, wine in brandy!

It's been fun catching up in here today. It's been a while. Anyway...I did it again! Brandy, that is. See, every year I get bottles of wine as gifts. People come over for parties and get togethers and they bring wine. It's nice and all, but I don't drink wine! I've done this a few times over the pas...
by YankeeShiner
Thu Dec 21, 2017 8:46 am
Forum: Legalization of Home Distilling
Topic: H.R. 2903 is up to 83 co-sponsors...
Replies: 517
Views: 70567

Re: H.R. 2903 is up to 83 co-sponsors...

Before that happens we need the bill to be amended first. They still haven't added the amendment to legalize back to this new version of the main bill. All we need is 1 rep or senator to amend the bill to legalize home distilling, then we can call and hound the committee offices, which is an excell...
by YankeeShiner
Thu Dec 21, 2017 8:41 am
Forum: Recipe Development
Topic: Yankee Bastard Whiskey
Replies: 20
Views: 2182

Re: Yankee Bastard Whiskey

Antler24 wrote:I'm not sure why your adding sugar to an all grain mash, or why your mashing a sugarhead, or why your carbon filtering your spirits. If you like it fine, but you could be making much better stuff that don't need to be carbon filtered or "polished".
I polish everything! I just like to. :P
by YankeeShiner
Thu Dec 21, 2017 8:40 am
Forum: Recipe Development
Topic: Yankee Bastard Whiskey
Replies: 20
Views: 2182

Re: Yankee Bastard Whiskey

Dats a lotta’ sugar. 10lb. should have been more than enough to get your 5 gallon wash to 1.075 - 1.080. Exactly how “big” was your OG? ss Gotta look back through my notes. I recall 1.095. The end product came our great and I was impressed with how well the yeast performed in such a high gravity ma...
by YankeeShiner
Thu Dec 21, 2017 6:42 am
Forum: Recipe Development
Topic: Yankee Bastard Whiskey
Replies: 20
Views: 2182

Re: Yankee Bastard Whiskey

Dats a lotta’ sugar. 10lb. should have been more than enough to get your 5 gallon wash to 1.075 - 1.080. Exactly how “big” was your OG? ss Gotta look back through my notes. I recall 1.095. The end product came our great and I was impressed with how well the yeast performed in such a high gravity ma...
by YankeeShiner
Thu Dec 21, 2017 6:34 am
Forum: Legalization of Home Distilling
Topic: H.R. 2903 is up to 83 co-sponsors...
Replies: 517
Views: 70567

Re: H.R. 2903 is up to 83 co-sponsors...

The only way this is moving forward is if the Bill leaves committee and comes to a floor vote. Right now the Bill never made it past the Ways and Means committee and the Budget committee. If we ALL call these two offices twice a week and ask for the Bill to be voted on in the committees and moved to...
by YankeeShiner
Thu Dec 21, 2017 6:03 am
Forum: Recipe Development
Topic: Yankee Bastard Whiskey
Replies: 20
Views: 2182

Yankee Bastard Whiskey

This is a blended whiskey in three equal parts. For a five gallon mash: 2 lbs cracked rye 2 lbs cracked peated, malted barley 2 lbs of white corn meal 15 lbs of sugar Put all that in a 25 liter bucket and pour in two gallons of boiling spring water. Stir it all up until the sugar is dissolved. Let i...
by YankeeShiner
Thu Apr 06, 2017 11:26 am
Forum: ** Welcome Center **
Topic: Hello from New York
Replies: 26
Views: 1467

Re: Hello from New York

YS welcome aboard . So much great information here you won't be disappointed . Take your time be safe and have fun. How close are you to Catskills distillery Thank you. Yes, I've found some amazing stuff on this site. I'm about two hours South of the distillery. But, its worth the trip. I was taken...
by YankeeShiner
Wed Apr 05, 2017 12:53 pm
Forum: ** Welcome Center **
Topic: Hello from New York
Replies: 26
Views: 1467

Re: Hello from New York

This is my favorite NY distillery:

http://www.catskilldistillingcompany.com/" onclick="window.open(this.href);return false;" rel="nofollow
by YankeeShiner
Wed Apr 05, 2017 12:36 pm
Forum: Flavoring and Aging
Topic: My Barrel Project
Replies: 11
Views: 1943

Re: My Barrel Project

Well, its been just over a year! Not to pat myself on the back but the rum tastes amazing, the color is deep amber, the nose is vanilla, the finish it oak. The spices have fully incorporated into the rum and I'm really tasting that barrel. The angels were not too kind... I did another run to refill ...
by YankeeShiner
Fri Jan 13, 2017 8:19 am
Forum: Flavoring and Aging
Topic: My Barrel Project
Replies: 11
Views: 1943

Re: My Barrel Project

YankeeShiner said,' It's got the oak flavor but I'm waiting to see if the barrel gives it tobacco and leather notes. Once that happens I'm going to drain it all out and jar it. I'm thinking (hoping) another year or two.' Suppose you work it a bit like a solera. A while before you are ready to bottl...
by YankeeShiner
Fri Jan 13, 2017 6:31 am
Forum: Recipe Development
Topic: Rye, I think?
Replies: 2
Views: 615

Re: Rye, I think?

sparky marky wrote:It doesn't have rye in it, but your description reminded me of this

http://www.balconesdistilling.com/rumble" onclick="window.open(this.href);return false;" rel="nofollow
You gotta love Texas!
by YankeeShiner
Fri Jan 13, 2017 6:16 am
Forum: Flavoring and Aging
Topic: My Barrel Project
Replies: 11
Views: 1943

Re: My Barrel Project

Nice! Any updates? Recipe for your rum? Barrel source? My best guess is that if it's a new barrel it's still absorbing the rum. Yes, it was a new barrel. It took five runs to fill it and it became a real chore at one point! The cool thing is every run was a bit different. The basic recipe was the u...
by YankeeShiner
Fri Jan 13, 2017 6:01 am
Forum: Flavoring and Aging
Topic: My Barrel Project
Replies: 11
Views: 1943

Re: My Barrel Project

boda getta wrote:I would suggest putting the rum in the barrel to mellow it and add color and wait until secondary aging on glass before adding sugar or spices.
Good luck
BG
Too late now! HAHAHAHA!!!! It's already going. It really tastes good though.

Aging in glass?
by YankeeShiner
Thu Jan 12, 2017 1:41 pm
Forum: Legalization of Home Distilling
Topic: H.R. 2903 is up to 83 co-sponsors...
Replies: 517
Views: 70567

Re: H.R. 2903 is up to 83 co-sponsors...

What ever happened with this? Is there still legislation out there to make home distilling legal? Is the Bill still HR 2903? What is the Senate version of the Bill?
by YankeeShiner
Thu Jan 12, 2017 12:07 pm
Forum: Shared Recipes
Topic: Family Sambuca Recepie from Sicily
Replies: 0
Views: 2880

Family Sambuca Recepie from Sicily

My grandparents and in-laws are all from Italy and gave this their "seal of approval!" First I made grappa after my father in-law made home made wine. 2 five gallon buckets filled 1/2 way with grape must, 10 lbs. of sugar, and hot spring water. Add yeast as it cools and let it do its thing. Strain i...
by YankeeShiner
Thu Jan 12, 2017 11:43 am
Forum: Flavoring and Aging
Topic: My Barrel Project
Replies: 11
Views: 1943

Re: My Barrel Project

The rum is incredible! I prepped the barrel by pouring five gallons of distilled water into it. It took about three days for it to stop leaking. I bought all my barrels from Red Head Barrels. I added ground cinnamon, allspice, nutmeg and two cups of brown sugar to the barrel in July. It tastes even ...
by YankeeShiner
Thu Jan 12, 2017 11:29 am
Forum: Recipe Development
Topic: Rye, I think?
Replies: 2
Views: 615

Rye, I think?

I was just playing around with this one but couldn't believe the result. It was so damn good I put 3L of it into an aging barrel and its going to sit in my basement for a couple of years. I put 5 lbs of rye in my smoker. I cold smoked the rye for five hours with hickory and apple wood. Then I ground...
by YankeeShiner
Thu Mar 31, 2016 5:54 am
Forum: Flavoring and Aging
Topic: My Barrel Project
Replies: 11
Views: 1943

My Barrel Project

I have a 20L medium charred oak barrel full of rum. The liquor has been sleeping for about a month now. I rotate the barrel every couple days and the hardest part so far is not drinking it! I checked the rum yesterday. The proof is down to 115 from 125 and I had to add three cups of rum to re-fill t...
by YankeeShiner
Sat Feb 27, 2016 7:19 pm
Forum: Flavoring and Aging
Topic: Temperature for barrel aging
Replies: 10
Views: 3388

Re: Temperature for barrel aging

Just remember those barrels need to be conditioned.. I find hot water both inside and out does the trick in a couple three or four day cycles. I have some brandy that's a month old in a toasted 1L barrel that I cut to 80proof from 160.. I added it to the barrel after washing it as said above and ge...
by YankeeShiner
Sat Feb 27, 2016 7:13 pm
Forum: Recipe Development
Topic: Help!
Replies: 3
Views: 579

Re: Help!

No dice... For me to enter into a partner agreement would, at the very least, cost $15,000 for the distillers and there is a one year back log in NY. And,the permit has to be renewed every three years! I spoke with an attorney about other options, wholesaler permits, distributor licences, etc. and i...
by YankeeShiner
Mon Feb 22, 2016 8:11 pm
Forum: Recipe Development
Topic: Help!
Replies: 3
Views: 579

Help!

I never disclosed this but I am a business man and met a contact at a local distillers and I need help. From my past posts you can conclude I've played around a bit but stumbled onto a wash this week and ran it and a friend of mine who works for a legit distiller enjoyed. I have a meeting with the m...
by YankeeShiner
Sun Feb 21, 2016 3:45 pm
Forum: Recipe Development
Topic: Fun, Easy Recipe
Replies: 8
Views: 1750

Re: Fun, Easy Recipe

RumDummyDrunk wrote:If your using turbo and bakers yeast, chances are the bakers is being killed off by the turbo and being used as nutrients by the turbo.
I did a little research after reading this and it makes total sense! Thank you...
by YankeeShiner
Sun Feb 21, 2016 3:40 pm
Forum: Flavoring and Aging
Topic: Temperature for barrel aging
Replies: 10
Views: 3388

Re: Temperature for barrel aging

Great feed back! Thanks dudes...
by YankeeShiner
Sat Feb 20, 2016 9:31 pm
Forum: Recipe Development
Topic: This Tastes Good! Don't even know what to call it...
Replies: 11
Views: 1889

Re: This Tastes Good! Don't even know what to call it...

cb_j wrote:
YankeeShiner wrote:No, it doesn't taste like honey, bananas, or tomatoes but its real smooth, smells good, and tastes awesome.
So what DO you smell? What DO you taste?
I taste liquor! :ebiggrin: I'm just playing around with different ideas, having fun.