My last thread on the cornflake whisky was as much of train wreck as the drink itself. What a failure that batch was.
I’m currently running my second attempt that’s 22 days in the fermenter and what a difference. Flavor is so much better than the straight sugar washes I’ve practiced on. Albeit I’m sure no where near a good as an AG.
I may make more corn flakes whisky but I am still in the exploratory stages in finding what I like. I picked up 10 lbs of malted cracked barley today and some ale yeast. I think my house temps are just too cold for bakers yeast to be efficient this time of year. Maybe summer months will be better for that strain and left out in the garage.
I’m going to try Jimbos single malt AG with the grains I bought today but I’ve got more studying to do in regards to properly making a successful mash.
Big improvement
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