Maltbar wrote:Hey maltsters. From experience "current experience" be prudent if not cautious of using an over abundance of Peated Barleygrain...I mean I love Laphraoig/Ardbeg and the like but they get that delightful flavour from peat thru maturation...years of it! ........
...Enjoy!!
R.J.
Thanks RJ- I do not see lots of scotch talk floating around here. It was the same when I was first active here in 2004....I do age but I am most likely guilty of liking the smokey stuff too much while it is winter time. My spring / summer profile is Aberlour...
It has been a while since I ran some scotch so I will make better notes- I tend to forget some of my lesser mistakes till I do them again
Last night I did two still runs... The first was ~3.5 gallons of ~14% ABV steel cut oats sugar wash, run in hybrid pot still mode which resulted in 1 liter of 90%/180 proof spirits... The second was ~3.5 gallons of feints and left over washes at 35% ABV which resulted in 1.5 liters of 92%/184 proof almost neutral to be used to make Kahlua... The excess hearts from the two runs made it into my everyday drinking stock...
Well, this past week I ran my 2nd. gen. batch of UJSSM. The first batch I ran was not really a true UJSSM as I added 1# of all-grain Sweet Feed and a 1/2# of some Crystal-15 barley malt I had laying around. I decided to dump all of the 1st run back into my still for the 2nd. run. For the 2nd. gen mash I added only cracked corn back into it along with some back-set, sugar & water. I now have the 3rd. gen. bubbling away. I used bakers yeast with this 5 gallon recipe. My 2nd. run yielded 1.5 gallons but I have no way of knowing the % when I shut it down. Ya see my wife accidentally broke my alcoholmeter so I'm flying blind right now.
I have just now finished blending my 2nd. batch but have not tempered it yet. I did sample my wares and the taste is really smooth. I've ran a few batches a few months ago but this one seems to be the best yet. I now see the importance of not over-stressing the yeasties.
My rig is a 15 gal. keg with a Mile-High 2" traditional pot-still stainless head. I have a small amount of copper mesh packing where it makes the turn. I keep the spent grains that I scoop out and freeze them to use as hog bait. Nothing better than recycling some spent mash grains to lure some wild piggies.
Squeezed out another batch of Barley whiskey off the grain. Will let settle a day before I run it. This time I put the 25 lbs of dry barley back in the fermenter and added 5 gallons of water with 6 lbs of malt extract a brewer friend gave me. They shipped it to him by accident (we're all grain brewers). He says, what the fuck do I do with this. Of course, I was more than happy to relieve him of it for a whiskey run. It will be perfect soaking the last goodness out of these grains for another run
Hmmm...... this malt extract is the dark variety. Anyone made whiskey with dark extract? Guessing this shit is preloaded with some roasted barley and black patent and such. Maybe turn out a Maillardized toasty kind of drop? Its gonna soak on 25 lbs of barley from below too. Interesting experiment anyway. I feel like Im making a damn sugarhead
Just wasn't satisfied with some of my old style jenever. And the young one had too much juniper/herbs oils in them. They clouded up. I re ran everything together and it seems to come out nice.
Just opened the first of a few bottles of another batch of old styler ... darn good! Please tell me: why did I make 3 bottles only?
Odin.
"Great art is created only through diligent and painstaking effort to perfect and polish oneself." by Buddhist filosofer Daisaku Ikeda.
Running in two batches. I boiled corn with 5 gallons water for 2 hours and added to cooler and let rest until temp dropped to 145. Brought 2 gallons of water up to 150 degrees and added the crushed barley, settling in at 145 degrees and let sit this for 15 minutes. I then added Barley mash to corn mash while temps were the same and let sit in cooler for 1 hour (should have let sit longer, corn starch is slow). Drained off mash, and did a batch sparge with about a gallon of 170 degree water. I ended up with 5 gallons of 1.045 wort terrible yield in my opinion for such a large grain bill. Mashing second batch now, going to try longer rests this time and a fly sparge. My next mash I'll ferment on the grain but this time just collecting wort.
Monitoring two gallons of rum, and just pitched some yeast in my latest batch of All Bran. Now back to working on the boat.
I have a very assertive way. It's wake up, move your ass, or piss off home. -Gordon Ramsay
12 Quart SS Stockpot, simple potstiller. Mostly running whiskey and rums.
About 60-80kg of cherry wood cut and in my garage, more in my bro's. Some to use for flavoring booze, some to carve and turn.
150+year old cherry pulled down by locals to extend their house so i thought i'de make good use of it!
Where has all the rum gone? . . .
Every new member should read this before doing anything else:
Saturday night I ran off 3.5 gallons of puffed red wheat cereal sugarhead that had fermented and cleared in 60 hours... Ended up with 1.25 liters of 116 proof, a liter of feints, and a small amount of foreshots for my alcohol stoves... I'm very impressed with the mouth feel of the hearts...
Then, because it looked like the puffed red wheat and yeast still had some life left in them, I made up another batch by dumping in the 3 pounds of sugar I had kicking around, 2 liters of backset (25%), and 6 liters of water... The second generation wash is chugging along nicely...
Realized last night that I was running low on my whitedog drinking stock. Raided my kitchen cabinets and found 1.5 lbs of turbinado sugar. I dumped that into a one gallon jug and threw in three bananas for extra flavor. Pitched a tablespoon of baker's yeast, and am right now watching the cap bubble, rise, and fall.
I have a very assertive way. It's wake up, move your ass, or piss off home. -Gordon Ramsay
12 Quart SS Stockpot, simple potstiller. Mostly running whiskey and rums.
Sitting in my garage running 6 gallons of bird watchers thru my reflux. Finished my last 2 jars of peach pie this weekend and I need some more neutral fast.
just cored and chopped 10kg of pears going to cover with boiling water add 2kg of sugar sugar and then top up to the 20L mark and pitch ec1118.
Then do it all over again!
I'm thinking i will be able to do some 1.5 run pear schnapps? pear william? not sure if it has it's own special name or not . . .
Where has all the rum gone? . . .
Every new member should read this before doing anything else:
