Using an old potato in an AG Whisky for "mouth feel"

aircarbonarc · Post by **aircarbonarc** » Sat Feb 13, 2016 3:13 pm

There is a great rum recipe on here that uses an old diced boiled potatoe added for mouth feel. I tried this in a rum wash and really did notice a little bit of a creamyness. So if I tried this in an AG wash maybe a few more pototes, I'm thinking I'd achieve a thick creamyness of an aged Whisky without the time in the barrel. I will be using a toasted oak stick in a glass vessel for aging, maybe minimum 6 months. I'll be doing a 100% German Pilsner malt wash which I'm really excited about.

aircarbonarc · Post by **aircarbonarc** » Sat Feb 13, 2016 3:19 pm

Also... Would adding maybe a few lbs of rolled oats give the desired result

Post by **raketemensch** » Sat Feb 13, 2016 3:33 pm

Definitely let us know how it works out, that would be pretty easy to do. That rum recipe is as entertaining to read as it would be to drink.

aircarbonarc · Post by **aircarbonarc** » Sat Feb 13, 2016 3:41 pm

raketemensch wrote:Definitely let us know how it works out, that would be pretty easy to do. That rum recipe is as entertaining to read as it would be to drink.

I wish I could find it now.

Post by **raketemensch** » Sat Feb 13, 2016 3:43 pm

Here:

http://members.iinet.net.au/~shanej/GGG ... cribed.pdf" onclick="window.open(this.href);return false;" rel="nofollow

Post by **FullySilenced** » Sat Feb 13, 2016 6:21 pm

Is Harry's GGGPa's recipe best i can tell ...

FS

from this thread: http://homedistiller.org/forum/viewtopi ... p#p7313415

Post by **bilgriss** » Mon Feb 15, 2016 5:57 am

Are you thinking of adding the cooked potatoes to the mash? The starches are going to convert to sugar, so I'd think it will behave differently than adding to a sugar ferment. Adding them post-mash would be more similar to what you did with the rum, but you would be giving up some potential alcohol.

Home Distiller

Using an old potato in an AG Whisky for "mouth feel"

Using an old potato in an AG Whisky for "mouth feel"

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Re: Using an old potato in an AG Whisky for "mouth feel"

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