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Tonight I'm making a rye biscuit whiskey.
12.5lbs rye 1 lb biscuit. 6 gallon batch.

I started a whiskey loosely inspired by Woodford Reserve. 61.6% corn, 25.6% barley, 12.8% rye, 6 gallon batch. Mostly just using up what I’ve had left over from previous experiments, and practicing my technique a little.

Steve Broady wrote: ↑Mon Dec 05, 2022 5:17 pm I started a whiskey loosely inspired by Woodford Reserve. 61.6% corn, 25.6% barley, 12.8% rye, 6 gallon batch. Mostly just using up what I’ve had left over from previous experiments, and practicing my technique a little.

I noticed the grains and ratios aren't posted on the American whiskeys and bourbons list.
Did you happen to find out their grains they use?
Cause it's a tasty sip

The info that I have shows that Woodford Reserve has a mash bill of 72/18/10 Corn/Rye/Malt.

higgins wrote: ↑Tue Dec 06, 2022 4:54 am The info that I have shows that Woodford Reserve has a mash bill of 72/18/10 Corn/Rye/Malt.

Awsome. Iv got 2 new recipes going at the moment. This will be my 3rd. Thanks for that

Been away for a while but the fruit gods told me it's time to get back. Lucked onto a bushel of free pears this weekend. Pressed nearly 3 gallons of must that brixed to 12, so about SG 1.05 and potential of ~5~6%. Then started a sugarhead (1.060) with the remaining pulp. Hydrated and pitched EC1118 into both fermenters and now waiting for the magic to begin. This will be a very small batch of pear brandy (and whatever you want to call the pear sugarhead), but I have not used my 5 gallon still for quite a while. Already had the EC1118 on hand so this batch will cost me exactly $0.00. I will be satisfied if I get a nice bottle, or two at most, from each ferment.

Had a gallon. Of 100 proof peach brandy, and 3/4 gallon of cherry whiskey. Not super thrilled with the taste. Also not as familiar. Bottle up most if the peach with 1/4 of the jar with peach. Did another jar with chips and kept some plain. Did the cherry with 1/4 jar of cherries and a little sugar. And a jar with some aging chips. Will let them sit for a few weeks. Should make some good Xmas presents.

Strip running the last 25 gallons of chocolate oat granola whiskey. Not from a chocolate malt. From actual chocolate. So kinda a wash

Have a half boiler of heavily cloudy mash that wouldn't settle, with a bunch of feints to get me about 3/5th boiler charge. Gonna drain the boiler and leave enough backset to fill er up above the agitator.
Sweetfeed wheat whiskey review, all grain (minus the SF that is saturated in molasses). 3 bubble plates, 1 scrubber.

Gonna run it slow and steady.

Just mashed #3 of 3 50L ferments.
75% corn meal
25% oatmeal toasted at 190 ⁰ C for 40 minutes then ground to flour.
30 kgs grain total for 135 L volume
Alpha and gluco enzymes
Sg 1.07ish
Strip and spirit runs around jan 2 2023

Bottled a gallon of mead

Stripped my bourbon mash made on Nov 28. 13 gal @ 8.1% netted 400 oz (3.1 gal) low wines @ 29%. I did the 2nd mash on Dec 7, so will be stripping that in another week or so.

My first SBB Molly Rum spirit run....

Rrmuf wrote: ↑Wed Dec 14, 2022 3:30 am My first SBB Molly Rum spirit run....

Great stuff. I add a toasted and charred oak stick 1x1x6 inch to each litre jar.give it a year you'll be glad u did

Bradster68 wrote: ↑Wed Dec 14, 2022 3:33 am

Rrmuf wrote: ↑Wed Dec 14, 2022 3:30 am My first SBB Molly Rum spirit run....

Great stuff. I add a toasted and charred oak stick 1x1x6 inch to each litre jar.give it a year you'll be glad u did

I hope so! It's getting lightly refluxed and coming off the spout at ~88%. I plan on keeping some white and some will end up on oak. I understand tight cuts are required, so we'll see how that works out.

two stripping runs of corn sugar heads got me about 13 gallons of low wines to run tonite

Finished up the final strip (#4) of 130 L wort to yield 40+ Litres of Low Wines at 34.8% ABV
This is destined for neutral (High Proof is more accurate as my rig gives me 94% ABV)

Ingredients
- 7.5 kgs ground up rolled oats, enzymed
- 22.5 kgs white sugar
- 140 L water
- 3 tbsp yeast nutrient
- 3 tbsp distillers yeast

.... Cuts from my first SBB Rum spirit run yesterday. The molasses seem to come out in the back half which makes sense. I will take a part aside to put on oak and keep the majority as a white rum. I'm impatiently looking forward to the white rum settling down.

Couple of batches of Wineos Sugar Wash, getting a bit low on neutral…

Blueberry gin.
500ml 94%
210gm blueberry - crushed
12gm juniper
3gm coriander - bruised
Macerate 3 to 4 days

Strain out solids. Add 100gm bb and 500ml water

Run slow collect 500ml

80 gm bb in bottle
Add 500ml gin
Top up with water
47 to 49%

Fermenting… SBB’s rum, Odins cornflakes whisky and Wineos SW

Brew day Single malt mash with mostly distillers malt, but 20% specialty grains and 5% peat.

Started stripping purple barley mash #2.

Cold smoked some cheese ready for the Xmas break. Commercial Cheddar and my own raw milk Gouda.

Got a gin steep ready for distilling in the morning.

Added another gin basket on top of my existing basket/Carter Head to make more room for botanicals. viewtopic.php?p=7735475#p7735475

Stripped the 2nd mash of my 10th bourbon yesterday - another 3 gallons of 28% low wines. Got to get the 3rd mash going, but need more corn first.

Also started a new 2L batch of gin. I'll let it go about 48 hrs before running it. This is my 10th batch of gin, and for 2L of 43% neutral I crushed and added:
50 g juniper
10 g coriander
2 g orris root
2 g angelica root
2 g dried lemon peel
3 g dried lime peel
4 black peppercorns
2 star anise pods
will add the peel of a clementine orange in the vapor path.

Once the temperature rises above freezing, I'll be squeezin a ferment of caramel malt Wheat whiskey. A modification of HBB swapping the honey malt out for caramel malt. The fermented wash tastes and smells very promising.

Sounds yummy, Deplorable. Kinda like Karmel Korn whisKey!

Twisted Brick wrote: ↑Sat Dec 17, 2022 2:05 pm Sounds yummy, Deplorable. Kinda like Karmel Korn whisKey!

The wash had a great flavor. It's cold enough here if I leave the murky buckets out on the deck they should clear pretty quick and be ready to run before NYE.
Imma celebrate the squeeze with a dram of KCB white dog from the last run.
I'm gonna need a bigger liquor locker in the garage before spring I think.

I started my first batch of SBB rum. Am I the only one who cannot work with molasses without making a mess sooner or later?

Haha that mole ass will get everywhere if you let it.