Barrel Aging Cheap Scotch

[StillGate]

Ha ha yes you pegged me. I have done all-grain but it is a PITA with no discernable difference in the final product (for beer) so I just do partial mashes. I am wary of making oatmeal. And I have never done a 100% Rye. 50/50 Rye/Corn is probably better.

Thanks for the link!

Don't get discouraged, it is possible. viewtopic.php?f=11&t=85799

I recommend you start with something a little less finicky though. At least half barley, make the rest up of whatever and add rice hulls at 1/2 oz per lb of anything that doesn't have hulls. You will do fine! Jump in... the water is fine!

Agreed! Only issue is I can not stand barley based whiskey. I like 100% corn whiskey. My wife will drink it all but prefers Rye and typically avoids corn based products. If there is any barley in it at all I will not like it. So corn based for me and rye/barley based for her.

[Ben]

What about wheat?

There is a ton about doing high/all corn on this site. Its a little easier than rye, but really if you can do one you can do either.

I didn't expect the dislike for barley, usually good scotch is barley malt.

[StillGate]

Does it make any taste difference if you use corn sugar vs cane sugar?

[still_stirrin]

Does it make any taste difference if you use corn sugar vs cane sugar?

To me, yes. To my tastes, cane sugar is “cidery”, while corn sugar is “drier” with a little more “tingle”, like a mineral.
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