My First whiskey.

[RaceReadyStillz]

So admittedly I skipped the step of making my first run out of pure sugar with uncooked corn poured into it. I just felt like that would be such a waste and I don’t wanna spend my Valuable time and money on something I don’t want to drink. So my first run like all my runs was bouje AF. This actually set my stage for my demand of only the highest quality possible liquor or nothing at all. So I put it all on line, completely willing to take a huge L. So I bought 30lbs of bloody butcher corn, 10 lbs of Yellow sweet, 10 lbs of malted 6 row, 10lbs of Honey malt, 5lbs of oats and 3.5 gallons of Honey, I did use high temp enzymes Alpha and Beta to give myself a buffer in case my conversion didn’t go my way this is a smart move for beginners and beginner or vet I recommend having it on hand. I won’t go deep into my process because it’s the same process that you could imagine. Corn blend cooks 90 mins slight cool off and add the 2 malts and the oats cook for an hour and add enzymes . I used only 20lbs of the red corn, 20 of the yellow sweet, 10lbs of malt 75% 6 row/25% honey malt and I used all of the honey. Again this all went into a total of 25 gals of water and fermented to dry in about 2 weeks due to all the honey which take’s longer then the grain sugars. It came out as a very very nice smelling red corn honey bourbon. Which I still have one jar of left to this day., that was 3 years ago last May

[jonnys_spirit]

Congratulations on your spirit and on keeping it out of your belly for three years! I believe when you use honey (mead) fermented along with grains they call it a "cyser". Not terribly important if you enjoy the results.. I don't know what they call it when you distill Cyser but some folks call it honey shine... I find that honey contributes a nice floral element that probably depends largely on how the bees made the honey...

Have you made others during that period?

Cheers,
jonny

[SW_Shiner]

Nice going for your first go. I admire your passion for a good drop and excitement for going all grain right at the start. That being said, a sugar head, namely UJSSM, is nothing to turn your nose up at. Some very nice drink can be made. Its also a great way to get some more product to drink while waiting for the all grain to age. Quite often once an all grain ferment is done, ill dump some sugar on top of the grains. While its potentially not as flavourful as the first go around, it still makes a nice drop to keep me out of the good stuff.