Home Distiller

I've only been at this for about 4 years, and tinkering not strategically or precisely enough to hone in any one recipe. I've been oak aging my sweet feed way too tight of cuts that produces a flat tasting, boring and unflattering spirit.

My Brandy's tend to have a sharp bite at the end I think because of the concord grape and the fact that I can never have enough to make a double run.

With that being said, I am extremely perplexed and shocked maybe is the word, because my first all-grain corn low wines which was a mix of an unmalted rye combo and crack corn and enzyme combo, about 5 gallons of low wines at 40%. Have been sitting for over a year.

I have two gallons of fresh malted corn homemade and crushed oats recipe that fermented out and got infected. I tasted the low wines and this is why I'm confused, so pardon the length of this topic but I wanted to provide the context:

The low wines were drinkable, and I'm embarrassed to say pretty darn good tasting. It literally reminded me of the corn whiskey I tasted at 10th mountain division but I know they didn't rest it for a year. It was smooth, very delicious, with only a slight funky aftertaste. Way less than anything I've made when it's fresh off the still or even within a month or two.

I almost didn't want to run it with this new batch cuz I was surprised how good it was. I don't know what to think of what's going on with this. Maybe I'm way off base but I just can't believe that it was that robust and flavorful and dare I say drinkable

It points directly at “paradigms”. Or, it tastes like ”you think it should taste”.

As an example, how would a top shelf commercial liquor taste for you? Are your low wines along those profiles? Or, is it just a unique flavor that you tend to favor (because you made it)?

As always, education helps. If you’ve sampled a variety, then you will develop the ability of distinction of good from the bad, and what you like according to your standards.

As a longtime beer brewer, I formulate recipes for a specific flavor complexity. And having distilled many whiskeys, I know what flavors will add to the whiskey and which will subside. It is much like painting a “picture for the palette”. Like the chef, experience is priceless in the kitchen.
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Yeah I think there's a combination of what I think it should taste like and what I've had that I liked when I was at small distillers.

But it was so much more complex and robust and I'm struggling to say better than the stuff that I've doubled is stilled using sugar as the engine and made tight cuts on. It was smoother more flavorful and the aftertaste even though it was slightly funky, was much less harsh and bitter than what I've been running into.

Either way, from now on I'm never using sugar again. I'll gladly put in the extra effort with corn and grains. Yep. The distinction is remarkable

Honest_Liberty wrote: ↑Thu Dec 10, 2020 10:11 am
Either way, from now on I'm never using sugar again. I'll gladly put in the extra effort with corn and grains. Yep. The distinction is remarkable

Welcome to the club. Once you've tasted the difference it's nigh on impossible to go back to sugar. No matter the added investment in controls, grain, enzymes, fermenting and clearing vessels, and everything that goes with the added processes. Its worth it.

FWIW, I double-distill on a pot, and last week stripped a high-rye bourbon (8th straight batch destined for a 5gal barrel) and the hearts were totally drinkable (I double checked). I was good and didn't steal my occasional half-pint, but it's true: if you get a taste of what your face is fixed for, it definitely satisfies a lower-order need.

Checkout the gumball in T&T. Good way to get more out of grains after an AG run. Waste not want not.
And I think of things a little different than yall. I still enjoy making washes to go along with my mashes and musts. You gotta have likker for visitors and certain family members.
Just my .02
SF

SassyFrass wrote: ↑Thu Dec 10, 2020 9:42 pm Checkout the gumball in T&T. Good way to get more out of grains after an AG run. Waste not want not.
And I think of things a little different than yall. I still enjoy making washes to go along with my mashes and musts. You gotta have likker for visitors and certain family members.
Just my .02
SF

I also give sugar washed likker away.
The good stuff is for me and the wife

dukethebeagle120 wrote:

SassyFrass wrote: ↑Thu Dec 10, 2020 9:42 pm Checkout the gumball in T&T. Good way to get more out of grains after an AG run. Waste not want not.
And I think of things a little different than yall. I still enjoy making washes to go along with my mashes and musts. You gotta have likker for visitors and certain family members.
Just my .02
SF

I also give sugar washed likker away.
The good stuff is for me and the wife

Yep. And it's funny, but I hear all the time how much better mine is than store brought. And it's just sugar likker that's been stored a few years.
I just like to get every bit possible out of it before I feed it to the hogs, goats and chickens.

Ok cool. I'll make note of that.

I agree, waste not want not