100% Oat

[PalCabral]

I bet the 100% oats whiskey will be great, N00b!

However, a friendly reflection. If you have low wines above 30% you either stop the stripping run early or, which I am guessing, your mash is well above 10% ABV after fermentation. I hate the thought of having to cut the low wines with water after spending time stripping out water, why not try to lower the gravity of the mash and ferment to a lower ABV? My experience is that whiskey mashes taste better with low-medium gravity washes/mashes and I always aim for 1.055 - 1.075 for whiskies. As recommended by Alan Bishop when rye is in the mash bill I'm in the lower end, if high corn mash bill I'm in the higher, and generally I seem to land at 1.065-1.070. Thinking oats is similar to rye being high in beta-glucans, it's probable that also oats would benefit with a lower gravity?

In my process, most of my stripping runs give me low wines in the area of 22% to 25% ABV, and then I raise the ABV a little with feints for the spirit run, to about 26%-28%.

[MooseMan]

Just did the spirit run. Had about 6 gallons of low wines at about 35%. Diluted them down to just under 30 and ran through my pot still with a whiskey helmet.

After blending, I filled a badmo barrel at 65%. Ran the tails down till I got bored, will save them for the next go round.

It came out of the still amazingly smooth, sweet, and with an awesome mouthfeel and a long aftertaste . It’s gonna be great.

I decided to keep it in the badmo for something like a year and finish with Hungarian oak. No real reason for a change of plans other than I had the barrel right there and thought I might as well give it a go.

Sounds like a big win to me N00b!

Oats really do smooth things out amazingly well, and I often find myself picking up that bottle of corn and oat white dog more often than the stuff that's been aging.

That oily long finish is pretty hard to beat!

[N00b]

Yeah. Runaway success. Between ylay and a jacketed still, this was the easiest thing I ever made. I’ll be making more soon.

[N00b]

I bet the 100% oats whiskey will be great, N00b!

However, a friendly reflection. If you have low wines above 30% you either stop the stripping run early or, which I am guessing, your mash is well above 10% ABV after fermentation. I hate the thought of having to cut the low wines with water after spending time stripping out water, why not try to lower the gravity of the mash and ferment to a lower ABV? My experience is that whiskey mashes taste better with low-medium gravity washes/mashes and I always aim for 1.055 - 1.075 for whiskies. As recommended by Alan Bishop when rye is in the mash bill I'm in the lower end, if high corn mash bill I'm in the higher, and generally I seem to land at 1.065-1.070. Thinking oats is similar to rye being high in beta-glucans, it's probable that also oats would benefit with a lower gravity?

In my process, most of my stripping runs give me low wines in the area of 22% to 25% ABV, and then I raise the ABV a little with feints for the spirit run, to about 26%-28%.

Maybe. I did feel a little silly adding water. I might try to go a little lower next time. Then again, can’t argue with the taste.