Home Distiller

I want my whisky to be sweet. I dont wont to add anything after I have run the wash in the pot still.

Will there be any effect if add for example 4kg sugar in 160l wash just before I run the first time the potstill.

The dream I have is to make a whisky as near as a talisker 25years old as I can.

There is a lot peppar taste as well. Will there be any effect on the final product if I add som peppar corn in the wash?

Now I have just started up a project:
5kg ray grain
30kg peated grain
5kg enzym grain
8 bags presige wd.
160 l water.
180 ml citrus aid

/Fredde

fredde whisky wrote:I want my whisky to be sweet. I dont wont to add anything after I have run the wash in the pot still.

Will there be any effect if add for example 4kg sugar in 160l wash just before I run the first time the potstill.
The dream I have is to make a whisky as near as a talisker 25years old as I can.

There is a lot peppar taste as well. Will there be any effect on the final product if I add som peppar corn in the wash?

Now I have just started up a project:
5kg ray grain
30kg peated grain
5kg enzym grain
8 bags presige wd.
160 l water.
180 ml citrus aid

/Fredde

It could burn in your still, causing pretty nasty off flavors.Also the sweetness would more likely stay in the still because sugar doesn't come over in the distillate, it stays in soltion in the boiler.
I have used peppercorns along with oak for aging to give that effect, seems to work.
The reason talisker tastes like it does is because it is aged for 25 years. That will be very hard to reproduce in a short time. Hopefully you can come close.

Do not add the sugar Fredde, it'll just muck everything up and won't carry over in the distillation. You could even end up with burnt sugar taste in your distillate. The sweetness you taste in whiskey is a product of oak aging that produces wood sugars in complex chemical reactions. The only way you can truly replicate that is by, well, oak aging.

Big R

Use less charred wood for aging, like light or med toast, stay away from the heavier toast. If you are also a home brewer or know a home brewer who makes wine, try to get some once used oak from a sweet wine to age on. It might provide some hints of the wine as well as a sweet tone to the whiskey.

Sugar in the boiler = puking & burning! My faux scotch developed a sweet tone after I added heather flowers and a cinnimon stick to the stripping container and let it sit on that for a few months before I spirit ran it.

Durace11 wrote:Use less charred wood for aging, like light or med toast, stay away from the heavier toast.

This isn't necessarily true. Toasting breaks down the cellulose and hemicellulose in the wood into simple wood sugars. The wood has to be heated to a minimum temperature of 284F just for this to begin to occur. Higher temperature, around 400F are necessary for completion of this process. This indicates that at least a medium toast is necessary. The higher temperatures are also a necessary part in converting lignins and oak tannins to constituent compounds necessary to complete the aging process. While a char isn't particularly necessary (but often desirable) a medium to heavy toast is necessary for proper oak aging.

Big R