Spiced bourbon

[ausibatla]

Just an update on my Bourbon production.
Don't know if it belongs in this section or not but I have to put it somewhere.
After all the fuss and untold different opinions it would appear that I got it right
anyway. I did add some Vanilla beans and cinnamon sticks (in a cheesecloth sack) into the Oak barrel
for a couple of weeks and after several tastings removed it. I have experimented on friends and
they enjoy the taste and smoothness as well. I did ask them to be brutally honest with me but
as many on the site have said, "As long as I like it, that's all that matters". It has been in the oak cask
since last August now and it seems to be getting better every day so I decided to experiment with
spices. I did a 1 litre bottle with spices and it turned out to be incredible, for me anyhow. The spices
really hit the back of your throat and linger on the tounge. Very enjoyable. If anybody
would like to try it, a photo of the recipe is below. Also some pictures of the labels I have made up for both the
straight and the spiced. Please don't tell me that it should be aged for more than seven days. It's a
novelty label after all. And Waroona is the small country town I live in. Just covering my arse here
after some comments I have had from the more serious brewers on the site.
On another note I have also made up some Gin, some Vodka and as I write I am fermenting 84 litres
of Rum using equal parts of Molasses and sugar. It's bubbling away nicely.
Cheers.

[zapata]

Sounds good to me!

[ausibatla]

The response to my post has been deafening.
Glad you were all so happy that things turned out so well for me.
ausibatla out.

[fizzix]

ausibatla, don't take "silence" as being ignored!
Sometimes when there's no question involved, posts just fade away.

I know you had trouble with the Honey Bear, and was happy to see you've got some success.
That's the main thing!

Thank you for the recipe. Don't think it went unnoticed.

[The Baker]

The response to my post has been deafening.
Glad you were all so happy that things turned out so well for me.
ausibatla out.

Hi, batla, and everyone,
I don't always say so but I am always pleased when it goes right for someone.
Especially because it hasn't always gone right for me, although I am starting to get the hang of it I think.

It looks like my wife's brother and myself will share a plated still with my son. (His share in the enterprise will be to provide the venue and the power and we will probably share the cost of the ingredients).
The other two are especially interested in bourbon, and I like it myself so I am following your bourbon adventure and imagining myself there...

We are keen to know of an Australian member of this forum or another respected forum who could supply a plated still; if you can, or you know of someone who can please send me a private message or e-mail.

Geoff

P. S. It seems like a press based on a heavy hydraulic press would be good for squeezing wash out of the grains and I know something like that is used for crushing apples and my wife's brother knows all about presses, being a mechanic. What do you all think?? G.

[zapata]

Geoff, I know I've said this in many press and strain discussions so forgive me if you've heard it before. IMHO efforts spent to allow stilling on the grain are far more worthwhile than efforts to strain or filter more easily. Maybe if you need a press for wine or cider anyway then it can do double duty. But for grains, steam injection, thumpers to hold the solids, bain maries or steam kettles are going to be about as much cost or effort to setup as most efforts at straining grain, but are FAR simpler to use. No matter how good a press you make, you still have to use it and clean it. Vs. being able to strip on grain which just makes the entire workflow so much simpler.

There is an argument to be made that on grain yields better flavor too, but that is subjective. The lack of another step and another mess is gold to me. Any flavor improvement is just icing on the cake.

[The Baker]

Thanks, Zapata.
And thanks a lot for your suggestions.

Geoff