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How does decent commercial whiskey taste to you?
When's the last time you poured some Woodford Reserve?

Thanks all. I think you guys have hit the problem. I will be doing stripping runs from now on, and I'll start using store bought oak until I can figure that process out and find the right Tree. I do appreciate all your advice.

Hillbilly Popstar wrote:How does decent commercial whiskey taste to you?
When's the last time you poured some Woodford Reserve?

Store bought whiskey tastes fine. I'm thinking my problem lies in not doing stripping runs, and trying to make a silk purse out of a Sow's ear. I need to get a better, purer shine before I try to age it.

I never do stripping runs on sweet feed.

Single run only - Full Flavor

Let's start with the wash/mash. My Way. Others will tell you I do this wrong, whatever.

8 gallon bucket,
4 inches sweet feed
Cold water to the 5 gallon mark
8 pounds white sugar in 2.5 gallons very hot water. Give it a stir or 2 and seal it up.
ONE HALF OUNCE bakers yeast when the temp drops below 100 degrees
not a hand full, not half a brick, ONE HALF OUNCE.

Ferment room temp about 77 degrees.
Leave it alone for 3 weeks, longer for colder temps - forget the 5 or 6 days.
It will take several days just to build up a yeast colony.
Less yeast = less chance of off flavors and perhaps even bitterness.
Mother Nature knows what She is doing, quit trying to show her how much you know.

Rack off into your boiler, I use a SS screen to catch any grains that might come through the hose, Run it.
Toss the first 8 oz. You will end up with about 4 to 5 quarts. Air it out for a week, YES A WEEK.
Oak sticks in glass for 3 to 4 months with a half stick ( 4") of cinnamon, and a half stick of vanilla bean.

Leave it someplace that gets temp changes, Check it after 3 months. Cut it to 20 % for tasting.

If your not happy with the results, send the rest of the bottle to me I'll drink it for you

IF you desire I'll tell ya how I do generation # 2 and beyond


Coyote

I've bought toasted oak from this guy on ebay. However, I char it myself.

Yes, it's 15 bux, but it lasts a long time and my product tastes good. The guy's sold over 750 boxes, so I can't be the only guy.

3 charred sticks in a gallon jar do the job.

http://www.ebay.com/itm/Charred-Toasted ... 0702272501" onclick="window.open(this.href);return false;" rel="nofollow

underdog

NZChris wrote:

Sgt-Greywolf wrote:No stripping run, didn't use backset.

There's your biggest problem right there. You are trying to steal a cut of drinking likker out of what many distillers call 'low wines'.

+1
The desired finish "proof" don't always make it drinkable. Center cut can still be pretty earthy on single run likker.

Mmm...
Earthy
Nothing like grunge futzing a hippie.

Just an observation for what it's worth. I made cuts off my UJSSM and it was okay enough as white dog and tolerable to drink. I also kept enough over time to fill a 20 liter barrel. That was over a year ago. For the first 8 months it was harsh as I sampled some every so often. Now, over a year later it all of a sudden is smooth and has distinct whiskey flavors that is very pleasing. I have read many articles on aging in barrels and there is a point where the contact between the ethanol and the wood, that there is a chemical process where the wood starts to turn an orange color and a chemical action takes place to give the whiskey the character so many of us are looking for. Time seems to be the key.....as soooo many of the old timers here have pounded into us. I don't see any reason to bottle it yet. I plan to get another barrel started soon. And then another.............. In time, I will have an aged barrel every year.

Coyote wrote:I never do stripping runs on sweet feed.

Single run only - Full Flavor

Let's start with the wash/mash. My Way. Others will tell you I do this wrong, whatever.

8 gallon bucket,
4 inches sweet feed
Cold water to the 5 gallon mark
8 pounds white sugar in 2.5 gallons very hot water. Give it a stir or 2 and seal it up.
ONE HALF OUNCE bakers yeast when the temp drops below 100 degrees
not a hand full, not half a brick, ONE HALF OUNCE.

Ferment room temp about 77 degrees.
Leave it alone for 3 weeks, longer for colder temps - forget the 5 or 6 days.
It will take several days just to build up a yeast colony.
Less yeast = less chance of off flavors and perhaps even bitterness.
Mother Nature knows what She is doing, quit trying to show her how much you know.

Rack off into your boiler, I use a SS screen to catch any grains that might come through the hose, Run it.
Toss the first 8 oz. You will end up with about 4 to 5 quarts. Air it out for a week, YES A WEEK.
Oak sticks in glass for 3 to 4 months with a half stick ( 4") of cinnamon, and a half stick of vanilla bean.

Leave it someplace that gets temp changes, Check it after 3 months. Cut it to 20 % for tasting.

If your not happy with the results, send the rest of the bottle to me I'll drink it for you

IF you desire I'll tell ya how I do generation # 2 and beyond


Coyote

Yep, I'd be interested. Thanks

Generation # 2 and beyond

Scoop out 1/2 gallon of the grain, replace with new.

Add cold water to the five gallon mark, set aside.

Mix 8 pounds white sugar into 2 gallons hot back set, add to fermenter
top with cold water to 7.5 gallons.

See ya in 3 weeks

Repeat to generation 6 or 7, I have gone as far a 8 generations.
Many folks might tell you not enough sugar, or too much water, or add yeast.
I am chasing flavor, not the highest proof I can get.

Enjoy

Coyote