Search found 4 matches
Search found 4 matches • Page 1 of 1
I have not noticed if anyone has been able to answer exactly WHAT the silvery residue is. I have spoken with a few commercial distillers of grain-based spirits and they experience the same residue (especially when distilling rye)........and they don't know what it is either. If anyone knows what the...
- Wed Nov 08, 2017 5:45 am
- Forum: Mashing and Fermenting
- Topic: fresh corn recipie
- Replies: 10
- Views: 2228
I have had luck finding Koji at some homebrew websites. Its often labeled 'Sake Homebrew Starter' or something along those lines. Never tried it with corn, but I know that a Japanese scientist name Jokichi Takamine convinced the American whiskey industry to use Koji in the early part of the 20th cen...
- Wed Oct 04, 2017 11:45 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Yeast Starter/Yeast bomb: What's your recipe?
- Replies: 15
- Views: 3947
I might go a bit overboard, but I get excellent results when I do the following: I first scale down my recipe to a 1/2 gallon version of whatever I am mashing. For example, if I am making a bourbon that is 60% Corn, 20% Rye, and 10% Barley in a 20-gallon batch, I will take 3/4 gallon of water and1 l...
I am an amateur distiller from the Eastern US. I've been making my own brews and spirits since 2012. From beer and cider to whiskeys, gins, eau de vie and beyond. I LOVE it all. There isn't anything like the satisfaction you get from making a good run. I am fascinated by all aspects of distilling fr...