Hi guys I done two stripping runs of 33% Marris otter 33% Pale ale and 33% of heavy peated malt, I know it was just stripping run, but I already knew something is missing in that low wines I read abit and I seen some people giving speciality malts so I ordered 4lbs of chocolate malt and special B malt.
Anybody been doing combination of chocolate malt or special B malt + heavy peated malt ? I am planning to add 2% of chocolate malt and 2% special B malt and I am hoping it will somehow add complexity to my whisky without ruining it
Recently I been drinking Glenallachie 12y and it had beautiful biscuit flavour and 15y had reisin and coffe/chocolate flavour.
Also I am planning to add sherry wine to my whisky maybe 1 or 2 oz per gallon of whisky what do you think guys ?
It is all aging in glass on used white oak until I dump the cask of rum in 16 months.
🎱 The struggle is real and this rabbit hole just got interesting. Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
It is all aging in glass on used white oak until I dump the cask of rum in 16 months.
Sounds good buddy well I will see hopefully soon I will gonna do mash today and as soon as will stop fermenting I will do stripping run and run all low wines on my plated column.
Anybody can recommend me how many sticks roughly should I put for 1gallon of whisky ? They are around 1cm x 1cm x 3cm-4cm.
I done sticks myself I have heavy toasted ones and medium toasted the heavy ones I am planning to char aswell
Virandell wrote: ↑Tue Aug 31, 2021 11:58 pm
Anybody can recommend me how many sticks roughly should I put for 1gallon of whisky? They are around 1cm x 1cm x 3cm-4cm.
I’d use at least 1/2 dozen of those chunks in a gallon jug, maybe even 8. One of the 1cm x 1cm x 4cm chunks would work in a half pint (400ml) mason jar. So, 6 to 8 would be about right for a gallon.
ss
Virandell wrote: ↑Tue Aug 31, 2021 11:58 pm
Anybody can recommend me how many sticks roughly should I put for 1gallon of whisky? They are around 1cm x 1cm x 3cm-4cm.
I’d use at least 1/2 dozen of those chunks in a gallon jug, maybe even 8. One of the 1cm x 1cm x 4cm chunks would work in a half pint (400ml) mason jar. So, 6 to 8 would be about right for a gallon.
ss
I Agree 100% with SS on the number of sticks.......thats about exactly what I would use.
It's always better to use to little for longer , than to much for a short period of time.
Saltbush Bill wrote: ↑Wed Sep 01, 2021 9:17 am
I Agree 100% with SS on the number of sticks.......thats about exactly what I would use.
It's always better to use to little for longer , than to much for a short period of time.
Righty thanks alot Do you think guys for scotch will be good idea to use 4 heavy toasted oak sticks and char them allitle from one side with blowtorch , and add another 4 medium toasted ones without charring them ? I am alittle worried about the heavy ones I could get acrid flavour I done them at 428f for 2h and after that I read it should be 400f
Or just don't bother and add only medium toasted ones without charring them ?
Left are heavy toasted and right medium.
Personally I would use only the medium toast sticks, none of the heavy toasted sticks, and I would not char them. Just my preference. I find oak toasted above 400 to be too acrid. Otis
OtisT wrote: ↑Wed Sep 01, 2021 1:26 pm
Personally I would use only the medium toast sticks, none of the heavy toasted sticks, and I would not char them. Just my preference. I find oak toasted above 400 to be too acrid. Otis
Righty thanks alot for answer, I thought I used abit to high temperature ... what taste heavy toasted oak should give ?
OtisT wrote: ↑Wed Sep 01, 2021 1:26 pm
Personally I would use only the medium toast sticks, none of the heavy toasted sticks, and I would not char them. Just my preference. I find oak toasted above 400 to be too acrid. Otis
Righty thanks alot for answer, I thought I used abit to high temperature ... what taste heavy toasted oak should give ?
Here are a two threads that contain charts on flavors by temp and by oak type. I can’t vouch for their source or accuracy but they do a better job describing the flavors than I ever could.
well I will see hopefully soon I will gonna do mash today and as soon as will stop fermenting I will do stripping run and run all low wines on my plated column.
Do you think guys for scotch will be good idea to use 4 heavy toasted oak sticks and char them allitle from one side with blowtorch , and add another 4 medium toasted ones without charring them ? I am alittle worried about the heavy ones I could get acrid flavour I done them at 428f for 2h and after that I read it should be 400f