11 month old Peated Scotch 2 wood.

[Down_Home52]

In the middle, literally, of my first AG peated barley run. 50% 2 row and 50% peated. I am running 8.5 gallons of wash. I can see scale is going to be an issue. I have a 15.5 gallon pot still. I have only found used bourbon barrels in the smallest size of 5 gallons. I don't think I will have the patience to make enough runs to fill one. Two questions: Has anyone found smaller once used? What if I use a 5 gallon and only fill it 1/2 way? Really would like to use barrel instead of cubes.

[nerdybrewer]

Maybe a trade could be set up between those who have smaller barrels they made Bourbon in and those who want to make a traditional Scotch?

[Down_Home52]

nerdybrewer while you are on this thread let me run a couple things by you. As stated before, tonight was my first AG run. The wash had fermented from 1.065 SG to 1.005 ish FG. I ended up with about 8.5 gallons after throwing out the trub. Made my first beginners mistake with AG as I applied too much heat and it puked during foreshots. Cleaned everything up and let it cool down and everything went well. I was only running the boiler half full. Sweet spot ended up at about 193*F at top of column. Ran at an almost steady stream. I am running a pot still. Nothing fancy. I am going to run it twice but still gathered 4 different jars. Ended up with 1 gallon. Ran down to 60 proof and it stayed clear and the smokey taste was really strong toward the end. Unlike a sugar wash the tails just sat at 60 proof and I ran the heat up to 200*F. Output reduced to just a drop or two a second. I was used to sugar washes running down to 40-50 proof at those temps?? Anyway, my real question is did your white dog have a grassy smell? This stuff started at 130 proof and I got two quarts before it dropped under 100 proof. The taste was surprisingly sweet. No bite. Heavy peat, I used 50% peated malt. I couldn't get over how sweet it was with that hint of grass. The alcohol bite was not there which I expected. Anyway, I need to increase fermentation capacity, buy more barley, cut down a little on the peated % and try to fill a barrel. I ran this in simple pot still, 3" column with no packing. Still can't get over the sweet taste and how smooth it was at 130 proof.

PS Found a 5 liter charred white oak barrel for $75. Wondering how it would work to buy some cheap bourbon and age it for 6 months in the barrel before using it for scotch? At 90 proof cask strength would it be worth trying? Probably would help the cheap bourbon!!! Or, as someone here is likely to suggest.....make a run of bourbon, which I need to do, and age it first! Puts my scotch out for another 6 months

[zapata]

I'm not nerdy, but I wouldn't cask 40% bourbon. Dude tried that in the honey bear thread and it didn't turn out well. If you have to use commercial bourbon, I'd use at least 50%, typical of bonded bourbons and there are a couple cheaper ones that are good enough I bet would be pretty darn good after some time in a barrel. You could also spike either 40% or 50% with some high proof grain alcohol to get it up to a more typical 55-62%. Would probably still be better than a commercial blended or light whiskey.

[Down_Home52]

Zapata as I was trying to go to sleep last night the PGA crossed my mind. All I would be trying to do is prep the cask for the scotch. I need to get over on the aging/flavoring topic and learn about how many times you can use the barrel. I might change my mind about using glass and charred sticks/cubes. You are spot on too about using a bonded bourbon if I could find a bottom shelf at 100 proof it would probably be a nice drop after some time on the oak. There is just something about having a barrel or three siting around instead of glass demijohns. At the end of the day I need to increase my fermentation capacity. I had read, studied, rung my hands before trying my first AG. It is more work and the aging piece of it tries the patience but, "It's like waiting on opening a box of chocolates....you never know what you are going to get"....Forrest Gump. Probably my best move would be to age this first scotch in glass on oak, get a smaller barrel and make a bourbon run and fill it. While it is aging make enough scotch to refill. Thank you for the reply.