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looking for a good recipe with not to much mucking around have most things at my disposal just need a fine trusted recipe looking at about 25lt wash

look on tried and true recipes.most cereal washes are simple,

I play with the heads and tails to get the All Bran recipe to produce a scotch flavor... Haven't tried aging on oak yet but it's close enough for me to drink on the rocks or with water... Last time I made some up I compared it to some Dawson's I had on hand when blending...

hey Rad... got any more details on your last post about blending?

this aint scotch but here's my story:

i got into this distilling hobby to eventually try for scotch but I'm not there yet... my father in law is a farmer which means unlimited grain supply... I have been doing UJSM but have replaced the corn in the recipe with barley. The outcome has been rather good. very much like an irish whiskey. if I had an easy way of getting a little peat flavour into it then I think it would be a spot - on glenfiddich taste.

I don't know if I will ever get there though... I am pleased enough with a modified ujsm... when I read about malting barley and cooking it I was excited... I even got as far as malting the barley, but then I read about the yields and realised that It would take forever to build up a supply of stripped wash for a decent size spirit run... I like the ujsm because it is fast.


scr

Scribbler wrote:hey Rad... got any more details on your last post about blending?

I just use a very small amount of late heads and early tails to get "close enough" to scotch, even though there is no barley in the recipe... It's more of a faux wheat whiskey that tastes more like scotch... I'd like to try adding a bit of barley to see if it would impart more flavor if pot stilled...

Also, I'm pretty excited about Ayay's systematic incorporation of Rad's "All Bran" into subsequent generations of UJSSM.

Recon collecting enough heads and tails from that approach to run would be something I'd like to try.

It'd be nice to have a bit of each generation to blend back and see what could be had.

Tea spoon of good canadian maple syrup.
Table spoon of water.
And a little sumpin sumpin would be kinda nice,,,,I would hope.

when I read about malting barley and cooking it I was excited... I even got as far as malting the barley, but then I read about the yields and realised that It would take forever to build up a supply of stripped wash for a decent size spirit run... I like the ujsm because it is fast.

Go ahead and malt your barley, then run it through a food processor(wet) to mush it up, and use this in a UJSM style cheater wash. Some of the malt will convert itself, but it will mostly add flavor. Dry the malt if you have a grinder, and you can smoke some of it for different flavors, and again, just make a UJSM style wash if you're not into mashing. Or mash it, then bring the ABV up with sugar for an even fuller flavored cheater wash. Lots of ways to do this.

For Scotch you'll need some Scottish peat. No way around it. An Irish whisky is much easier to replicate, as it's all barley, some malted, some not. The big secret ingredient in Irish Whisky is that most are aged in used Sherry barrels. So... buy a bottle of cream sherry, and add some to your aging whisky. I use a teaspoon sherry per 1/2 gallon or so. Not at bottling, but right at the start of the aging process. Mmmmm!