here is a crazy idea

bostash · Post by **bostash** » Sat Jan 04, 2014 3:24 pm

Can you infuse a neutral spirit with something to make it taste like it was from a sour mash? Like infuse with corn and then oak?

Jkhippie · Post by **Jkhippie** » Sat Jan 04, 2014 3:47 pm

Probably better to just make whiskey in the first place.

bostash · Post by **bostash** » Sat Jan 04, 2014 5:58 pm

Yeah I was just trying to see what ppl thought about this. I am an all grain home brewer and was wondering if Flaked Maize could work in a sour mash because I have a bunch of it. Its essentially flaked corn.

jholmz · Post by **jholmz** » Sat Jan 04, 2014 6:05 pm

i think you would have to mash the flaked maize to get any flavor into your product, not sure if the flavor would come out with just aging on it as you do with oak

bostash · Post by **bostash** » Sat Jan 04, 2014 6:17 pm

Yeah thats what I mean. Sorry to filp the switch with out explaining. I was asking if it would work in place of cracked corn in a sour mash recipe.

jholmz · Post by **jholmz** » Sat Jan 04, 2014 6:25 pm

its been used a lot here go up to the advanced search bar in the upper right corner and type in flake maize youll have a lot of hits most look pretty favorable but check it out might find some other info you like there as well

faris · Post by **faris** » Tue Jan 07, 2014 11:34 pm

True, ya won't be able to get an accurate hydrometer readin' after addin' the fruit and sugar.

junkyard dawg · Post by **junkyard dawg** » Wed Jan 08, 2014 7:36 pm

Can you infuse a neutral spirit with something to make it taste like it was from a sour mash? Like infuse with corn and then oak?

If you think about how gin is made, Herbs and botanicals can be added to the boiler and they strongly flavor the distillate. This works with grains or backset or what ever. If you put it into the boiler with some spirit and redistill it then you will get that flavor in the new distillate. You can flavor neutral by making a 'tea' of grain, and using that to dilute a strong spirit and then redistill it.

In the end, its easier and better to just make the product you want, After all, a sourmash is a sourmash... If you want it to taste like it, you just make it...

bostash · Post by **bostash** » Fri Jan 10, 2014 8:52 am

Great idea. I am interested in this method. But like you said easyer to make a sour mash, so mabye ill do it with some low wines and something like cinnamon. Like mabye age the it for two weeks together and then put through the still. Only working with a pot still so I think this would be some thing fun to try.

aj2456 · Post by **aj2456** » Fri Jan 10, 2014 9:54 am

cinnamon is pretty good in that it can flavour the product really after the still in aging(like oak) (and a little over a few hours does alot), so i would caution putting in the sourmash in the still, might be easy to way overdo it

Post by **Prairiepiss** » Fri Jan 10, 2014 11:06 am

bostash wrote:Great idea. I am interested in this method. But like you said easyer to make a sour mash, so mabye ill do it with some low wines and something like cinnamon. Like mabye age the it for two weeks together and then put through the still. Only working with a pot still so I think this would be some thing fun to try.

Search for firepiss. There are all kinds of threads about maceration all over this place. Just gota take the time to look for it.

bostash · Post by **bostash** » Sat Jan 11, 2014 5:41 am

Is maceration infusing low wines before distillation?

bostash · Post by **bostash** » Sun Jan 12, 2014 6:05 am

bostash wrote:Can you infuse a neutral spirit with something to make it taste like it was from a sour mash? Like infuse with corn and then oak?

this would be the best answer to the question. Liquor quik Tennessee Bourbon Whiskey essence.

Post by **Prairiepiss** » Sun Jan 12, 2014 8:21 am

bostash wrote:
bostash wrote:Can you infuse a neutral spirit with something to make it taste like it was from a sour mash? Like infuse with corn and then oak?

this would be the best answer to the question. Liquor quik Tennessee Bourbon Whiskey essence.

That would be a matter of opinion. And most around here have the opinion that. Essences are crap. And would explain why you didn't get that answer.

If you want a whiskey? Make a whiskey.
If you want a rum? Make a rum.
If you want a brandy? Make a brandy.
If you want a vodka? Make a vodka.
If you have a still all of these can be made.

bostash · Post by **bostash** » Sun Jan 12, 2014 9:48 am

Welp it works for me seeing that I made alot of neutral spirit and wanted some whiskey. And I don't care what the spirit snobs say.... I say yummy. So if your interested in the essence as a possibility and you don't care what these guys think do it. "Don't knock it until you try it." Is it true whiskey nope but does it taste good yes

ricfromNZ · Post by **ricfromNZ** » Mon Jan 13, 2014 11:46 pm

Spirit snobs crack me up!
Especially the critical ones drinking my product (made from flavoured neutral spirit).
I tried this several times and it was real entertaining.
When having a sampling session, take some actual beam or turkey or what ever you have thats the real deal, pour them a shot and ask them what they think - suggesting that you made it.
Some people wouldnt know the real shit from home made after several hits anyway!

Home Distiller

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