New Recipe Results

Old Goat · Post by **Old Goat** » Thu Apr 03, 2008 6:43 pm

I fermented 60% Corn, 30% Malted Barley, 10% Oats. Added Sugar for higher ABV, and ran it off today. It is good. Also had some apples and cinnamon added in for flavor. Got 1 gal 80 proof of of first run off of 6 gal. wash. Anyway, the bottom line is that my likker is good, I throw away way to much foreshots, and don't bother with the tails. Straight Bourbon (not sour mash) whiskey is what I like. Quality, not quantity is what I am after. For running Whiskey right off the still and drinking it, mine is damn good. As for aging it, I wish I had a still big enough to make more than my friends or I could drink, so I could age some, but for now, I enjoy that fresh-made whiskey.

Salute

trthskr4 · Post by **trthskr4** » Sun Apr 13, 2008 6:41 am

Might have to try that bill. What kind of yeast? Did you add the apples and cinnamon in before the run or after for flavor?

punkin · Post by **punkin** » Sun Apr 13, 2008 12:35 pm

I wish I had a still big enough to make more than my friends or I could drink, so I could age some, but for now, I enjoy that fresh-made whiskey.

You can easily get around that problem by running your small still more often. Put down extra washes in extra fermenters.

Old Goat · Post by **Old Goat** » Sun Apr 13, 2008 2:44 pm

Apples and cinnamon were in the mash....If I made any more, I would have too much to drink, and knowing me, this could be a problem

I am getting ready to run off another batch..Last time I pulled the 1st 100ml off and just dished the tails, and it was smooth as Jack and gave no hangover....

Cheers!

Old Goat · Post by **Old Goat** » Sun Apr 13, 2008 2:51 pm

PS Whiskey yeast with AG from Brewhaus