So will be doing my 3rd run of old fashioned Corn Whisky next weekend.
I love the flavour, love the smoothness of it. The only thing that I'm wondering now is what difference does the addition of sugar to a mash make?
Does it change the flavour? How so?
My starting alcohol of my Corn Whisky mash is averaging around 9% after 3 days fermentation. Run slow through an 8 gallon pot still.
Just flaked corn and malted crushed barley and regular bakers yeast to ferment. Nothing added.
I can only mash about 20 liters at a time though as I'm limited by space, equipment etc.
Which yields only about 1.5 - 2 liters of whisky per run that I actually can enjoy the flavour after making my cuts and diluting down to 80 proof. I average a drinkable body of about 55% if I add the feints from the last run and before I dilute with spring water.
I'd like to get a bit more out of it by raising the TG by adding sugar
So my question is twofold I suppose; at what phase do I add the sugar to my corn mash? I would assume after aeration, then add sugar, let settle a bit to drop the solids and then take an OG before pitching my yeast?
and then my other question is how much sugar should I add to a 20 liter mash and what are the effects on flavour?
Hope that isn't too long winded but I bet I can get better information if you all at least know what I'm working with lol
Distilling Gods fill me knowledge please!
