On the parent site, their is a comment by Jack; "I found an AMAZING way to make malt whiskey Brew an all-barley malt (2-row)" that has me intrigued.
Is there another thread somewhere that explains a little more in detail his procedure? Thanks in advance for any guidance you might provide.
Parent Site Recipe Comment
Moderator: Site Moderator
Re: Parent Site Recipe Comment
Not that I know of. That's been there since the site was started many years ago and was part of the original compilation of materials. There are references/posts in the forum that point back to the parent site on it...but thats' all I found.
But, personally, I found the information relative clear/complete. What is it you didn't feel was explained enough? He's basically doing a boil on the barley, fermenting it, then clearing it (completely), then jacking it (freezing it, causing the alc to fall out), then taking that jacked more concentrated alc and distilling it. The cuts he referred to as from "the whiskey book"...ie., "making the cut"...I believe is from Ian Smiley's book making pure corn whiskey. It's still available.
I've not tried this recipe/method. But personally, I find "taste" to be so subjective in regards to this hobby..that I would not put too much into the AMAZING comment. The original author of the parent site...compiled snippets and thoughts from many people, whatever he felt he could find on the subject...and arranged it into subjects (organized the info). It doesn't mean he tried everything that was there, nor even agreed with it. Often times, you'll find opposing thoughts on any given subject...ie., Jack says one thing...Bob says he does it differently. Jacking (freezing) is normally done on "fruit". Like you let the fruit ferment and then freeze it. Because water freezes before alc...the alc will drip out of it. This type of alc (jacked) is FULL of impurities and flavor. There are no cuts on it. You'll see examples of it....Apple Jack. Raisin Jack. etc.
I'm unsure from this whether "Jack" did this simply as a way to save time or not. You can accomplish the same thing he's suggesting by performing a stripping run prior to distillation and/or running multiple times. The first stripping run concentrates the alc, and clears it. Whether or not the clearing and jacking changes the flavor that much...I couldn't say. It could be that the jacking produces higher abv than a stripping run...which then distills out clean. But, given his comment that he distilled 3 gals out of jacking 5...I doubt it was that much. I normally get back 1 gal of low-wines at 35% avg on a still charge of 5 gal of 8-10%. His malt all grain probably a little lower than that. So, figure he might have jacked out like 50-60%. Distilling this...would be more like "triple-distilling" than double distillation. You could accomplish the same thing by just doing multiple runs. This also gives you the opportunity to mix in more mash or feints..which can also add/change flavor.
But, personally, I found the information relative clear/complete. What is it you didn't feel was explained enough? He's basically doing a boil on the barley, fermenting it, then clearing it (completely), then jacking it (freezing it, causing the alc to fall out), then taking that jacked more concentrated alc and distilling it. The cuts he referred to as from "the whiskey book"...ie., "making the cut"...I believe is from Ian Smiley's book making pure corn whiskey. It's still available.
I've not tried this recipe/method. But personally, I find "taste" to be so subjective in regards to this hobby..that I would not put too much into the AMAZING comment. The original author of the parent site...compiled snippets and thoughts from many people, whatever he felt he could find on the subject...and arranged it into subjects (organized the info). It doesn't mean he tried everything that was there, nor even agreed with it. Often times, you'll find opposing thoughts on any given subject...ie., Jack says one thing...Bob says he does it differently. Jacking (freezing) is normally done on "fruit". Like you let the fruit ferment and then freeze it. Because water freezes before alc...the alc will drip out of it. This type of alc (jacked) is FULL of impurities and flavor. There are no cuts on it. You'll see examples of it....Apple Jack. Raisin Jack. etc.
I'm unsure from this whether "Jack" did this simply as a way to save time or not. You can accomplish the same thing he's suggesting by performing a stripping run prior to distillation and/or running multiple times. The first stripping run concentrates the alc, and clears it. Whether or not the clearing and jacking changes the flavor that much...I couldn't say. It could be that the jacking produces higher abv than a stripping run...which then distills out clean. But, given his comment that he distilled 3 gals out of jacking 5...I doubt it was that much. I normally get back 1 gal of low-wines at 35% avg on a still charge of 5 gal of 8-10%. His malt all grain probably a little lower than that. So, figure he might have jacked out like 50-60%. Distilling this...would be more like "triple-distilling" than double distillation. You could accomplish the same thing by just doing multiple runs. This also gives you the opportunity to mix in more mash or feints..which can also add/change flavor.
Re: Parent Site Recipe Comment
Thank you for the swift response!
I had a feeling the explanation was intended for, and would be understood by experienced distillers.
I have spent the last few years only doing Grappa, and the occasional DWWG run for the workmates. I know nothing else.
This is how Jack's explanation reads to me;
1. do standard mash/rest/sparge. Then;
2. boil sparged wort 90 minutes, rather than cooling it as normal to pitching temp.
3. Then he sais to pour mash in a carboy and let trub settle out. To me, mash is with grain, and pre-sparge. Also, trub is ferment/yeast sediment, post fermentation.
I'm obviously dense, and can't divine his order and intent.
The cuts and freeze condense I do understand.
Could I impose upon you to briefly spell it out in crayon so that I can understand
? Thank you again.
I had a feeling the explanation was intended for, and would be understood by experienced distillers.
I have spent the last few years only doing Grappa, and the occasional DWWG run for the workmates. I know nothing else.This is how Jack's explanation reads to me;
1. do standard mash/rest/sparge. Then;
2. boil sparged wort 90 minutes, rather than cooling it as normal to pitching temp.
3. Then he sais to pour mash in a carboy and let trub settle out. To me, mash is with grain, and pre-sparge. Also, trub is ferment/yeast sediment, post fermentation.
I'm obviously dense, and can't divine his order and intent.
The cuts and freeze condense I do understand.
Could I impose upon you to briefly spell it out in crayon so that I can understand
? Thank you again.Re: Parent Site Recipe Comment
Sure Ftero.
If you take a look through those recipes..."jack" has quite a few "amazing" recipes.
From my understanding...You mash/sparge as per normal. You do the boil on the "sparged" wort.
You chill the boiled wort down with a wort chiller to near room temp. Then put it in a glass carboy..which you surround with cold water in a tub. (this could be dangerous if the wort is still hot..and it breaks the carboy).
I think what he's trying to describe or achieve at that point...is to get all the tiny suspended particles to fall out and clear..."before" fermenting it. Normally you get some trub in your fermenter from particulate from the grain that falls out of suspension once the yeast settles out when it's finished. I think what he's trying to accomplish here is to really "clear" the wort before fermenting it.
And I'm with you in that I'm not sure that really has anything to do with anything. First of all...yeast like nutrients from the grain. And second of all..you can always "clear" it just as well after it ferments. For some reason he seems to be suggesting that clearing it of any particulate grain matter BEFORE fermenting..produces a better results. I'd think it would be hard to tell given all the other processes in this (ie., the freeze/jacking, etc). But, if you ask me...just a good healthy ferment, clear it by racking to a secondary...then double or triple distill it would be a more straight forward way to go about it.
If you take a look through those recipes..."jack" has quite a few "amazing" recipes.
From my understanding...You mash/sparge as per normal. You do the boil on the "sparged" wort.
You chill the boiled wort down with a wort chiller to near room temp. Then put it in a glass carboy..which you surround with cold water in a tub. (this could be dangerous if the wort is still hot..and it breaks the carboy).
I think what he's trying to describe or achieve at that point...is to get all the tiny suspended particles to fall out and clear..."before" fermenting it. Normally you get some trub in your fermenter from particulate from the grain that falls out of suspension once the yeast settles out when it's finished. I think what he's trying to accomplish here is to really "clear" the wort before fermenting it.
And I'm with you in that I'm not sure that really has anything to do with anything. First of all...yeast like nutrients from the grain. And second of all..you can always "clear" it just as well after it ferments. For some reason he seems to be suggesting that clearing it of any particulate grain matter BEFORE fermenting..produces a better results. I'd think it would be hard to tell given all the other processes in this (ie., the freeze/jacking, etc). But, if you ask me...just a good healthy ferment, clear it by racking to a secondary...then double or triple distill it would be a more straight forward way to go about it.
Re: Parent Site Recipe Comment
"jacking" is not a efficient way of increasing alcohol.it does but you loose some alcohol as well.
alcohol/water freezes depending on the consecrations and the temperature.it does not separate
anything.freezing does not "drive out" alcohol.if you freeze alcohol/water,the the least consecrated
freezes first.so if you freeze at say 30f 1%? of the alcohol will freeze along with the water,if you
freeze at 25f 2%? will freeze along with the water.as more water will freeze than alcohol it incenses
the alcohol content.
alcohol/water freezes depending on the consecrations and the temperature.it does not separate
anything.freezing does not "drive out" alcohol.if you freeze alcohol/water,the the least consecrated
freezes first.so if you freeze at say 30f 1%? of the alcohol will freeze along with the water,if you
freeze at 25f 2%? will freeze along with the water.as more water will freeze than alcohol it incenses
the alcohol content.
Re: Parent Site Recipe Comment
Thanks Dnder 
Re: Parent Site Recipe Comment
""Freezing in this scenario begins at a temperature significantly below 0 °C.
The first material to freeze is not the water, but a dilute solution of alcohol in water.
The liquid left behind is richer in alcohol, and as a consequence, further freezing would take place at progressively lower temperatures. The frozen material, while always poorer in alcohol than the (increasingly rich) liquid, becomes progressively richer in alcohol.
Further stages of removing frozen material and waiting for more freezing will come to naught once the liquid uniformly cools to the temperature of whatever is cooling it.
If progressively colder temperatures are available,
the frozen material will contain progressively larger concentrations of alcohol, and
the fraction of the original alcohol removed with the solid material will increase.""
The first material to freeze is not the water, but a dilute solution of alcohol in water.
The liquid left behind is richer in alcohol, and as a consequence, further freezing would take place at progressively lower temperatures. The frozen material, while always poorer in alcohol than the (increasingly rich) liquid, becomes progressively richer in alcohol.
Further stages of removing frozen material and waiting for more freezing will come to naught once the liquid uniformly cools to the temperature of whatever is cooling it.
If progressively colder temperatures are available,
the frozen material will contain progressively larger concentrations of alcohol, and
the fraction of the original alcohol removed with the solid material will increase.""
Re: Parent Site Recipe Comment
When I initially joined almost 5 years ago, you guys were patiently answering questions from novices such as myself. Here we are, 5 years later, and you guys are still at it! Humbling and admirable. 
I'm sure I'm not the only one who is grateful for you guys sharing your knowledge. A heartfelt thank you gentlemen.
I do the same thing when searching for a cooking recipe; looking high and low for the ultimate, greatest, most authentic recipe! Most often I am let down, but because of my persistence and stubborn nature, I eventually find what I am looking for, and end up with a dish which is the best that I can put together after lots of experimentation. Now, I am on the hunt for the ultimate, greatest, most authentic all barley mash recipe... I'm a sucker, I know....
I'm sure I'm not the only one who is grateful for you guys sharing your knowledge. A heartfelt thank you gentlemen.I do the same thing when searching for a cooking recipe; looking high and low for the ultimate, greatest, most authentic recipe! Most often I am let down, but because of my persistence and stubborn nature, I eventually find what I am looking for, and end up with a dish which is the best that I can put together after lots of experimentation. Now, I am on the hunt for the ultimate, greatest, most authentic all barley mash recipe...
I'm a sucker, I know....Re: Parent Site Recipe Comment
Thank you for the kind words Ftero. We try
Re: Parent Site Recipe Comment
as most home freezers go to -16 or there about it would be some place around 21%.
so maybe if you live in Alaska and its 40 below ,but don't thank you would be thanking about any thing but staying warm.
and at that it be somewhere around 35%
so maybe if you live in Alaska and its 40 below ,but don't thank you would be thanking about any thing but staying warm.
and at that it be somewhere around 35%
Re: Parent Site Recipe Comment
So, about the same % as low-wines anyway. Seems to me be easier to just strip the wash. What possible flavor/difference could it make to jack it as opposed to stripping it? (just thinking out loud Dnder).