Wineo, do ya reckon you can taste a flavour from tomatoe paste when it's potstilled only twice?wineo wrote:I do most of mine at somewhere around 40%.I will keep some of my whiskeys a little higher,but it depends on lots of things.Malt whiskey,and oat whiskey stay at 50%because I think they taste better there.If I would quit using sugar and do a real all grain,I would get more flavor at a lower proof.Im done with making whiskeys for a while.Im going to be making potstilled neutral{vodka} and some rum experiments for a while.
Just doing a fresh Lime Wash and i've added a sachet of paste as the last brew was a little slow...