What'd ya'll make today?

[SW_Shiner]

Did cuts on a spirit run of cornflakes/rye bread.
3kg cornflakes
1kg rye bread
18kg sugar
water to 120L and fermented with YLAY cause that's what i had.
Ended up with about 14L @ 63% on some toasted oak.

[higgins]

...
I put it up on some toasted & charred Chestnut staves... you HAVE to check this Chestnut out! It smells like marshmallow to me, has way less tannins than the oak, so it just gets nice and sweet over time. Otherwise, I think the cherry is a good idea!

Booze Pipe,

What kind of Chestnut are you referring to? I have a small amount of wormy chestnut barnwood, and a few pieces of Chinese chestnut firewood about 5-6 years old.

I have gone almost exclusively to badmo clones for aging since I can make them for about $25 in materials, but I could use either of those to make some fingers and use glass.

[The Booze Pipe]

...
I put it up on some toasted & charred Chestnut staves... you HAVE to check this Chestnut out! It smells like marshmallow to me, has way less tannins than the oak, so it just gets nice and sweet over time. Otherwise, I think the cherry is a good idea!

Booze Pipe,

What kind of Chestnut are you referring to? I have a small amount of wormy chestnut barnwood, and a few pieces of Chinese chestnut firewood about 5-6 years old.

I have gone almost exclusively to badmo clones for aging since I can make them for about $25 in materials, but I could use either of those to make some fingers and use glass.

I could find out specifically. I got it from Badmo Legacy. but I believe it is American Chestnut.

[stillkaren]

Apple brandy sounds like a great way to get back in the groove. I just finished a run of corn and rye came out smooth with a nice bite. Thinking of trying a fruit wash next. How’s the apple brandy smelling so far?

[hbe5863]

@stillkaren' I can't speak on anyone else's but I need to combine mine and do a spirit run. It tasted good at first but the longer it sits, the more funky it tastes. Going to try to do it this weekend.

[The Booze Pipe]

Today I refluxed six gallons of feints + six gallons of corn+YLAY(low wines) for five gallons of 190 vodka/neutral. Also, made a yeast starter with OYL-501 for the bourbon I'll mash in next weekend. And then a friend came by with his lab still and we made a lavender vodka all at the same time!

[kiwi Bruce]

I have a Bourbon wash just stopped working today.

[Malted-Mike]

I steam stripped 10 gallons of rice wash I fermented with Angel Yellow Label Yeast. I will strip another 10 gallons in a few days. Then I will do a spirit run. Then I will be flavoring it with apple or peach -- I am still debating. The rice produces a very pleasant but lightly flavored beverage - perfect for flavoring.

[JustinNZ]

Stripped an SBB rum wash. Been using a new molasses for a while now (always interesting) that has a high sugar content (60%). It ferments well and hardly ever pukes - and if it does it’s the kind of tiny puke people might not even notice at a business meeting. Bundy is 55% sugar by comparison. I’m used to 50% feedgrade so this is a bit of a change. I’m getting really good returns though and cuts are fairly easy. And it’s a nice-ish drop off the spout. Hmmm. But I won’t know how it compares for a few more months. Promising though.