sugar in malt wash?

david · Post by **david** » Wed Mar 23, 2005 10:01 am

If someone can tel me if well known brands of Scotch (like Grant's, Johnny Walker, etc.) use only 100% pure malt in their washor if they sometime add some sugar to rise the alcool level?

Tnx vry much!

Post by **Tater** » Wed Mar 23, 2005 10:13 am

http://homedistiller.org/" onclick="window.open(this.href);return false;" rel="nofollow hell of a sight you otta read it

david · Post by **david** » Wed Mar 23, 2005 11:09 am

tnx tater,

I know very well this site and appreciate the good information brought by Tony Ackland. I always try to find myself the info that i'm looking for befire asking here. Unfortunatly, I didnt find exactly the answers at my question about the sagar ind the malt wash end neither with my other questions on Tony's site.

Post by **Fourway** » Wed Mar 23, 2005 11:36 am

even blended scotch is grain only.

The Chemist · Post by **The Chemist** » Wed Mar 23, 2005 2:09 pm

Ten years in the business, and I've never run across any distiller who uses sugar, per se, in their mash/wash. Rum distillers certainly use molasses or cane juice as they wish, but don't add refined sugar to increase the yield--or, at least they don't admit it!

Post by **Uncle Jesse** » Wed Mar 23, 2005 5:13 pm

tequila distilleries do use sugar at times.

as do most moonshiners. are any of the commercial moonshines made of simple mashes? not sure on that...

i prefer mine to "georgia moon" which is pretty good, and "platte valley" which is slightly less good.

Yttrium · Post by **Yttrium** » Wed Mar 23, 2005 8:25 pm

David, all single malt scotch whiskies are 100% malted barley by law. Blended scotch is a mix of single malt whisky and alcohol from fermenting and distilling any grain grown in Scotland.

Guest · Post by **Guest** » Thu Mar 24, 2005 5:51 am

The Chemist wrote:Ten years in the business, and I've never run across any distiller who uses sugar, per se, in their mash/wash. Rum distillers certainly use molasses or cane juice as they wish, but don't add refined sugar to increase the yield--or, at least they don't admit it!

I use sugar in all my washs...but as little as possible.
do the math and figure what you yeild will be, and adjust it to what you want your yeild to be.

I prefer my fruit washs to be between 7-14%abv my non-fruit (corn) to be 5-10% and my sugar to be as close to 20% as possible.

Guest · Post by **Guest** » Thu Mar 24, 2005 5:55 am

Uncle Jesse wrote:tequila distilleries do use sugar at times.

as do most moonshiners. are any of the commercial moonshines made of simple mashes? not sure on that...

i prefer mine to "georgia moon" which is pretty good, and "platte valley" which is slightly less good.

Uncle Jesse,
I've seen Georgia Moon in stores for a couple years, but never tried it.....Is there anything you can compare the flavor to? That way I can have an Idea if I might think it is worth my time to pick some up when I'm at the state store.

Virginia Gentleman · Post by **Virginia Gentleman** » Thu Mar 24, 2005 7:07 am

Add Virginia Lightning and Carolina Lightning to the "slightly less good" category of commercial moonshines. Nice novelty, but not very good. After just 3 runs I've already got whiskey that I and others much prefer to those in side by side tasting. Of course I'm biased.

Post by **Fourway** » Thu Mar 24, 2005 8:42 am

Those "commercial moonshines" are all just commercial corn whiskey (mostly distilled to go into blended american whiskey) diverted after the still and bottled as a novelty.

david · Post by **david** » Thu Mar 24, 2005 9:25 am

Tnx everyone!

I'll go for a 100% malt wash to be as close as possible to a Scotch Whiskey.

Post by **Fourway** » Thu Mar 24, 2005 11:23 am

david wrote:Tnx everyone!

I'll go for a 100% malt wash to be as close as possible to a Scotch Whiskey.

You'd need to buy hugh baird or simpsons scottish peat smoked malt to do it right.

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