Maple Bacon Moonshine

[RaceReadyStillz]

So here I am brainstorming and planning another maple recipe . I previously posted plans for “ Maple Bar Moonshine” which for those who don’t know, is a maple glazed bar shaped donut. However I will have more then enough and will buy more if needed to make another version or alter the two plans.. see timing thinking that one can be a maple whiskey and the other will be Maple Bacon donut shine. I have plans for how to achieve the donut flavor without having to food science it to death. So here’s what I’m thinking. So here’s my initial thoughts and plz feel free to help me workshop thisMake a 5 gallon Mash of wheat and oats and a bit of flaked corn for filler but not enough to make the flavor come through because my wheat is ground very fine and it likes to be blended with cracked or flaked corn when mashing to make it easier to mix. So grain mash, that’s a small portion of the equation so don’t worry about it being so small. We want grain flavor to be very minimal but nonetheless existent, and we want the wheat to be the dominant flavor in that grain mash. After the grain mash is cooked and strained and in the fermenter waiting, get the old pot out and for me I’ll add 2 gals of water and 4 gallons of maple syrup ( I’m using multiple types as in trees from different areas and color grades, so it will be 2 gallon of Very dark and 2 gal of dark maple syrup.) cook it on a low flame on the 8 gal turkey pot blending the two types together and adding Olive Nation’s Maple Bacon flavoring until it’s perfect to taste, taking care to only use small increments as you added it and stir and taste. We will also be buying 3 bottles of Glazed donut flavored pure cane syrup off of Amazon to add as well, 2 for fermentation and the rest for the thumper. After the maple bacon flavor is added use 2 bottle of glazed donut flavored pure cane syrup. I’m using a 33 gal fermenter and taking up 25 gallons of volume in total so 4 gallons of maple is perfect( 5 gals of water to every 1 gal on maple syrup.) then add it to the grains nice and hot and it’s dead on.. NO TABLE SUGAR. From here I going to not reinvent the wheel and just do as we all know to do from there and wait for temps to pitch yeast. I’m using Lavin QA-23 and K1V-1116 mixed together because they both do an amazing job of preserving delicious and sugary flavors. This is where I’m at with this so far. I mentioned saving donut flavor for the thumper and to add to that I’ll definitely save the maple bacon and some actual maple syrup and blend that together in there to put something sweet not only in the vapor path but using the vapor directly for percolating the syrup and flavoring and mash mixed together inside. Thanks for hearing me out. I’m gonna get cracking on this plan this very week so reply’s are needed.

[RaceReadyStillz]

I should note the grain totals im working with. I have 5lbs of White wheat, 2 lbs of oats and I’ll probably use something like 3 lbs of flaked corn

[SW_Shiner]

Have you thought about doing a straight maple syrup wash and fat washing the hearts cut?

[RaceReadyStillz]

Have you thought about doing a straight maple syrup wash and fat washing the hearts cut?

What do you mean fat washing it brother?

[SW_Shiner]

Heres a blurb from a cocktail site as im not good with forming sentences.

In the plainest terms, fat washing is merely infusing alcohol with something oily in order to flavor it. Borrowed from ancient perfumery techniques, people often use bacon or bacon grease to achieve the fat washing of spirits like bourbon or whiskey. This process is much more about the flavor than the fat or grease added. While many fat washed spirits may become slightly cloudy in appearance, they are not noticeably greasy when drinking. After washing alcohol with a fat, most of the fat used is extracted back out. However, the texture does change slightly, providing a silkier mouthfeel overall.

[RaceReadyStillz]

Damn! That’s dope. Well idk how I would extract it back out. However if I cooked up a bunch of bacon and used the grease in my mash that would probably produce some serious flavor in the end product and it would be left behind in distillation

[SW_Shiner]

Usually its chilled and filtered out. A coffee filter and cotton ball shoved in the neck of a funnel gets most out first go round if its right from the freezer.

[SW_Shiner]

There are a number of threads here on it (search function is great) seems to be a divisive subject funnily enough.

[RaceReadyStillz]

Very interesting, yes the freezer method would do very well if you wanted to do it in final stages and not during fermentation. Very interesting indeed. Thank you for the info. Means a lot to me. I’ll keep going on this. Anyone else who wants to chime in is more than welcome. I think the conclusion I’m coming to is that I need to flavor it during fermentation by cooking up a mash that taste delicious as it is…and then taste what comes out and workshop how I would favor it afterwards. Maple syrup would be a cool finish because it would have that thick mouthfeel but if it was to be drank white or oaked then I would just fill the thumper with the goods and try and cut the heat and vent while quickly re filling the flavors in the thumper about half way through

[NZChris]

I've distilled with beef and chicken in the boiler and I can't say their flavors were obvious in the distillate.

I'll let you try it with bacon.

[Saltbush Bill]

Fat washing isn't exactly a new idea, a quick forum search brings up a few threads......this is one.
viewtopic.php?t=50888

[NZChris]

If you are wanting a sweet liqueur, add maple syrup to sweeten it.

Some distilled botanical flavors are not easily identifiable without sweetness from the botanical or from added sugar, so if your first distillation attempt doesn't taste like maple, try adding some sugar.

[RaceReadyStillz]

I’m trying to make something that’s ready to drink as is but I don’t want to flavor the entire batch. Im gonna save some and experiment with different finishes.. see guys in my area are begging for good shine.We just don’t have it like that here in NW Oregon. (Oregon City, Milwaukie, Gladstone) I hear it all the time… i just need to make it.. problem is, so many people think they want shine but they can’t handle even the best stuff.. I feel like nowadays there is so many less people that can take a shot of liquor. Weed has really killed the game… and that’s coming from me, a person who smokes a ton. I will probably end up making a god portion into a ready to drink deal for friends and family to enjoy. Only the older folks seem to appreciate a nice whiskey, even if they take a coke back they still appreciate the whiskey. These kids seem to just be getting through it to get faded.. I’m 33 so im talking my own age and younger.

[Saltbush Bill]

RaceReady I think you need to take a step back and go read the forum rules, some of the wording in your last post doesn't sit well with our rules the way I read it. If it happens again it won't end well.

see guys in my area are begging for good shine.We just don’t have it like that here in NW Oregon. (Oregon City, Milwaukie, Gladstone) I hear it all the time… i just need to make it..

Weed has really killed the game… and that’s coming from me, a person who smokes a ton