) I did 25 lbs of grain (70% corn, 17% winter wheat, 13% 6-row barley) with Red Star Dady yeast and 10 gallons of water. Distilled in a reflux still but only used the condenser side of the still so more water and flavor would transfer to the final product. Now that I’ve completed the full process once I’ve got several questions for you guys.How does the amount of water in the mash affect the process? I’ve seen AG recipes with water(quarts) to grain(pounds) ratios as low as 1:1 and higher. The recommendations I’ve seen are 1.25 quarts per pound. Mine was 1.6 quarts per pound. My wash ABV% going into the still was 8.4%. Obviously it would have been higher if I had used less water. Pros/cons for using more or less water in the mashing process?
I put the final product in a 2l barrel at about 130 proof. Is there an argument to barrel this at a higher or lower proof? To get higher, I would assume I would need to find a setting on the reflux side of the still to refine a higher alcohol%? To barrel at a lower proof I would need to cut with water or include more tails?
Does anyone have a good source for new oak (charred) 10 to 30 gallon barrels?
Thanks ahead of time comments and opinion!
