What'd ya'll make today?

[EricTheRed]

Made some Nutella Liqueur

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[samwell]

Five gallons of a UJ style sour mash, 11 months on oak staves!

Love the wall with the gaskets and tri clamps. Very organized work area!

[MooseMan]

Finally getting round to a mixed grain spirit run today that I've sat on for months.
A corny keg each of low wines from YLAY batches of whole oat, rolled barley and whole wheat.
I got the sack of oats and a sack of wheat for free, from the place I bought my last lot of molasses. The sacks had tears in and were spilling out onto the floor, destined for the skip.

Added the feints from my last grain run, got me to just under 70lts in the boiler.

At the moment I'm 7 jars in and still getting just a hint of heads but not going to be greedy.

Got my red wine soaked oak staves in a bowl on top of the boiler, getting regularly drizzled with a bit more wine as they dry off, these will be going straight into some of the middle hearts!

[Rusty Ole Bucket]

Finally getting round to a mixed grain spirit run today that I've sat on for months.
A corny keg each of low wines from YLAY batches of whole oat, rolled barley and whole wheat.
I got the sack of oats and a sack of wheat for free, from the place I bought my last lot of molasses. The sacks had tears in and were spilling out onto the floor, destined for the skip.

Added the feints from my last grain run, got me to just under 70lts in the boiler.

At the moment I'm 7 jars in and still getting just a hint of heads but not going to be greedy.

Got my red wine soaked oak staves in a bowl on top of the boiler, getting regularly drizzled with a bit more wine as they dry off, these will be going straight into some of the middle hearts!
17360728359593503962469682054694.jpg

How did it turn out Moose?


Rusty

[MooseMan]

Finally getting round to a mixed grain spirit run today that I've sat on for months.
A corny keg each of low wines from YLAY batches of whole oat, rolled barley and whole wheat.
I got the sack of oats and a sack of wheat for free, from the place I bought my last lot of molasses. The sacks had tears in and were spilling out onto the floor, destined for the skip.

Added the feints from my last grain run, got me to just under 70lts in the boiler.

At the moment I'm 7 jars in and still getting just a hint of heads but not going to be greedy.

Got my red wine soaked oak staves in a bowl on top of the boiler, getting regularly drizzled with a bit more wine as they dry off, these will be going straight into some of the middle hearts!
17360728359593503962469682054694.jpg

How did it turn out Moose?


Rusty

Well, I was actually preparing to be disappointed with it, as the middle hearts were just so lacking in flavour I was double guessing whether I should even take my usual middle hearts cut.

Then slowly but surely, the rich grain flavour from what I think is the barley started to creep in and just got better and better.
By the time I found a jar I didn't like, I was well down into the 40's ABV and had wisps of tails oil showing.

I ended up with approx 20lts of keeper @63%ABV and another 3 jars of maybe/maybe not at the tails end, that I'll decide on today or tomorrow. If it's good in a blend it will go into the main overall cut.
I added oak to some of the middle to late hearts that were super clean but starting to gain lovely flavours, straight after the run.

[Deplorable]

Nothing to distill today, so Im cold smoking another 18 pounds of cheese. The smoker is full of Medium Cheddar, Gouda, Mozzarella, and Monterey Jack.
Last month I did a little over 12 pounds of Cheddar, Gouda, Swiss, and Monterey Jack. I should be set for a couple of years now.

[The Booze Pipe]

Nothing to distill today, so Im cold smoking another 18 pounds of cheese. The smoker is full of Medium Cheddar, Gouda, Mozzarella, and Monterey Jack.
Last month I did a little over 12 pounds of Cheddar, Gouda, Swiss, and Monterey Jack. I should be set for a couple of years now.

I love smoked cheese, and smoking it! I just made a batch of turkey jerky in the smoker.

[Deplorable]

Nothing to distill today, so Im cold smoking another 18 pounds of cheese. The smoker is full of Medium Cheddar, Gouda, Mozzarella, and Monterey Jack.
Last month I did a little over 12 pounds of Cheddar, Gouda, Swiss, and Monterey Jack. I should be set for a couple of years now.

I love smoked cheese, and smoking it! I just made a batch of turkey jerky in the smoker.

A few months ago I found a killer deal on Round Tip Roast, I bought 10 pounds and turned it all into jerky. I vacuum packed it all in 6 ounce packages and froze quite a bit of it.
I've had my eye on a small beverage display refrigerator the Lodge barely uses. Just waiting for the next big purge and I plan to pounce on it and turn it into a dry aging cabinet.