Benchmark then and now

What do you drink, and how do you drink it?

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Benchmark then and now

Postby jedneck » Thu Jun 09, 2016 5:28 pm

Like it says what is/was your benchmark? I'll start
First I was happy to make something drinkable (barely).
Then the normal jack,Jim insert swill here
After that it was Blanton single barrel.
Now it to match what I tasted from other members. And do better than my last.
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
big help
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Re: Benchmark then and now

Postby BoomTown » Thu Jun 09, 2016 5:37 pm

when i was a young distiller
each run was a thriller
as my efforts got older
my expectations were bolder

in the middle of my years
failures was met with my tears
and the regrets were dampened
by the spirits thats happened

but later, the successes that were emerging
those tastes was encouraging
my results were improving
and now, well my drink is enjoyed by kings

my life once ruined
my stilling improving
my whiskey's un rivaled
my life is re-ravelled.

so say i
“…recreating the spirit made by my family for generations, but now legally.”

Griffin Whiskeys, made in the traditions that started the Whiskey Rebellion and led to repeal of Prohibition!
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Re: Benchmark then and now

Postby nerdybrewer » Thu Jun 09, 2016 5:50 pm

The first stuff I made didn't kill me.
Next I used better ingredients and it failed to kill me and it also tasted better.
Then I increased the size of my batches and got better at cuts and it got better.
Finally I bought oak barrels and stored what I made until it tasted great.
Now I know what it takes, whether to have good white drink straight off the still or to have great aged spirit.
Preferably some from column A and some from column B.
Why? Because of what I've learned here from all you great people.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975

Time and Oak will sort it out.
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Re: Benchmark then and now

Postby MichiganCornhusker » Fri Jun 10, 2016 6:06 am

First mark is that first bit of clear likker that comes off the pipe, and you can light it on fire, and you feel like you just turned lead into gold, only better.

Then I worked to get a mashing system in place for bourbon style whiskeys. Thought it would be easy with brewing background, but 30 gallons of whiskey mash (with corn :shock: ) is a whole 'nother critter!

I've tried a LOT of different "recipes", but that isn't really a benchmark so much as a distraction from focusing on one style and trying to perfect the nuances of the cooking, fermenting, blending, aging, etc...

I'd like make my next mark about learning more about yeast and the fermentation process.
Shouting and shooting, I can't let them catch me...
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Re: Benchmark then and now

Postby Antler24 » Sun Oct 01, 2017 4:45 pm

Over a year old but had to post.

First goal was to make something drinkable.
Second goal as good as bottom shelf bourbon.
Third goal, which Im still shooting for, as good or better than Woodford Reserve.

Woodford was new to me up until a couple months ago, and immediately became my favourite commercial made. We don't get much good bourbon up here. Blanton's or Booker's is the best you can find, and both are over $100 a bottle.
Swedish Pride wrote:
get a brix reading on said ball bearings and then you can find out how much fermentables are in there
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