

Moderator: Site Moderator
Semi dry, oh yea!wineo wrote:I did a similar recipe last year,but kept it as saki.Its been in the bottle for 8 months,and is some good s##t.I used 15Lbs of calrose rice that I milled down some.I cooked the rice,adjusted the ph,and mashed at 152f with amelaze and later with beano.I left the mash overnite to convert,and got a fairly good conversion.I added 10 pounds of corn sugar,and 5 cans of welchs 100% white grape for body.I fermented with 2 packs of flor/sherry yeast and once the sg dropped,I kept adding corn sugar additions for the next four months,and racking to get rid of all the sedement.I ended up using 21pounds of corn sugar all together.It stopped fermenting at 21%.
I had thought of distilling it,but its just too good like it is.It taste real close to a semi-dry sake.
bout 6 months on oak and you get a very mild rice whisky i wish i had put more up on oak. perhaps i'll do another batchrubber duck wrote:Well I just finished my 3rd run of this recipe and i must say that this is outstanding. Other than rum i don't realy use sugar( I don't drink all that much so i'm not realy into production). This is a realy good sugar bassed recipie I think i'll try doing a single run and oaking it to see what happens.
This is realy the ticket for a vodka.
With the above information taken from a site that offers this still I would say the answer to the question is NO. With that said, the question becomes: do you have a black/white mentality or do you see the world in many shades of grey?? With all of the reading you do on rice ferments, nearly all mention the very mild flavor that is present in rice ferments. I would venture to say, with the above setup, you will not remove all rice flavor but at the same time I wouldn't think the flavors that remain would be offensive to the flavor essences you want to use. I would think that three runs would give a product pretty close to a neutral.If you were using the Air Still to produce alcohol to be used as a fuel, you put a gallon of fermented alcohol "wash" (at perhaps 15% ABV) into the Air Still. In about 2 hours of operation, the Air Still would distill off about a quart (32 oz) of 50% to 60% ABV (100 to 120 proof). It is possible to re-distill that volume for even higher purity if needed.
Novice Guide for Cuts (pot still)kook04 wrote: maybe cuts are the biggest learning curve, here.
I notice you have left out sugar in this one.......how's it going, what quantites at what % did you get out of this?fishydistiller wrote: 10 pounds long grain rice (cheap Riceland rice from Sam's)
5 grams Alpha amylase (bought the enzymes from Mile High- they say it lasts 1 year in the fridge and only 10% activity each year after that)
5 grams Gluco amylase
1 teaspoon yeast nutrient (the TaylorMade Sake website that someone linked to on the forums talks about needing nutrients)
1 teaspoon citric acid (to lower ph for Gluco addition)
1 packet champagne yeast