The auld balrog got digging and digging, then he made an amazing discovery, he found the Home distiller forum and other liked minded 'spirits of the forest' digging other whisky wells.
At the bottom of this well, the auld balrog (still farting away happily
) made another discovery. A magical device called an air still. Not the best magical device to be found in Whiskyland but the safest magical device for making the fire water to start with as the auld balrog digs deeper for fire water.In amongst the stale fart gas and detritus of modern living, there can be found two primary fermenting bin in a cave.
One contains a cider brew, a kit from a homebrew shop, it should have been 1.5Kg of sucrose added but the auld balrog could not read well the instructions and added 3Kg instead, as the daft balrog followed the wine instructions and not the cider (No excuses, cannot even blame alcohol or prescription medication for that). Nearly fermented out now, the balrog had a brain fart of an idea and decided to keep some back for 'research purposes', a demijohn of one gallon of this brew was collected and now awaits further brain fart developments. Does the balrog just bung it in the magic air still device as is, with fermentation still going on or does the auld balrog add some turbo yeast to finish the job first then bung it in the contraption of magical transmutation of weak booze to fire water? The balrog is thirsty, just wants to rack off as is and move onto the next phase of the alchemy process. Is this wise
should the auld balrog be patient and let nature get on with it and let it ferment naturally while the balrog reads up on the witchcraft on fire water making or does the balrog just rack it off and bung it in, must it be fermented right out first for safety reason The auld balrog would have to catch from the fridge and freezer his own dinner for many years if the balrog cave suddenly turned into an open air quarry pit as residential carbon dioxide in the magical fire water making device caused a sudden, unexpected, exothermic reactionThe other fermenting bin with a turbo yeast kit from a friendly homebrew shop has 8Kg of sucrose in 29 litres of brew, no activated carbon. It is now on day five of fermenting, the SG has dropped to 1.010 or about, it did have originally 8Kg in 26 litres but the balrog decided to dilute the brew to try and make a better, cleaner brew rather than something tasting like it was brewed in the bowels of the balrog. The SG was dropped from 1.060 to 1.040 when the extra 3 litres of water were added. The original kick off SG was 1.120 or about. So from a rough calculated end ABV of about 19%, it should now be roughly 15% when fully fermented out. No space left to add more water.
The auld balrog now knows to use other yeast to make the fire water sprout forth from the new whisky well to taste better than the fire water from the old, taxed to death, whisky well. Common knowledge to the inhabitants of the ethanol forest who live there happily for many years with magical brew recipes passed down and over again and again. The ecosystem in the ethanol forest works very well.
Once upon a time, the living fossil of Whiskyland tried to work out how to take and post pics, more research is needed in this sector. Please remember the the auld balrog belongs to an era when long ago there were no home computers, pics were taking on film of silver salts and you had to get them developed by an alchemist far away fromthe ethanol forest.
SAB