Whats it called...

[jaytendo]

I make a basic sugar wash and oak it on chunks. Then drink it like that, no additives. What is my product called? Its not whiskey, scotch, bourbon, blah blah. What should I tell people when they ask what home brew do i make?

[Zak Griffin]

It's just a woody vodka, mate...

Are you making a TPW, or still using the HBS turbo shit?

[bt1]

A sugarhead on oak

bt1

[jaytendo]

Not a TPW, i have only just heard about that. What are the benefits of a tpw? I sort of uses a HBS recipe but i've modified it.

[Pete8686]

If you are using bourbon chunks you could call it an imitation bourbon. If its just straight oak, oaked neutral?

[Zak Griffin]

A TPW doesn't smell/taste like shit, and is cheaper than a turbo wash :handgestures-thumbupleft:

[jrad]

:text-+1:

TPW +++ :text-imwithstupid:

[Plumby]

TPW dicks all over the hbs turbo\willards stuff. Ran my TPW through my still spirits super reflux still packed to the hilt with ceramics' and i got 2.5 litres @ 92%. Chuffed as :D

[jaytendo]

Nah, I toast my own oak. Kinda off topic, but I don't understand the benefits of a TPW. other than it not tasting like shit. Is there some science here?

[tipsy]

I don't understand the benefits of a TPW. other than it not tasting like shit.

That's it!

[Andy]

Nah, I toast my own oak. Kinda off topic, but I don't understand the benefits of a TPW. other than it not tasting like shit. Is there some science here?

are you saying you don't understand the benefit of making a better tasting alcohol? that is literally the whole point of the forum.

the science would be that turbo use a strain of Saccharomyces Cerivisae that ferments either at a faster rate, or can withstand a higher ethanol environment. the fast ferment stresses the yeast so it produces volatile compounds producing a shit taste. the higher ethanol environment also stresses the yeast, as does the extra work the yeast does due to the higher sugar content. the sachets also contain nitrogen source and nutrients, and I have no idea which chemicals they use for this, could be DAP or is most likely something that the yeast loves, but greater more off compounds, possible toxic compounds.

also TPW is more cost effective.

what you are making is average quality amber moonshine

[Kimbo]

I make a basic sugar wash and oak it on chunks. Then drink it like that, no additives. What is my product called?

If that's what your drinking....I'd call it quits :teasing-tease:
(or Barrel aged Vodka)

[Marbled]

Sounds like a sort of Irish whiskey to me. It could even taste that way.
I think I'll give it a go myself.

[Zak Griffin]

How is it sort of like Irish whiskey? :wtf:

[Andy]

How is it sort of like Irish whiskey? :wtf:

maybe "simple sugar wash" was read as a "malted and unmalted barely with the possible addition of oats that has been pot stilled three times" :teasing-tease:

[Sam.]

How is it sort of like Irish whiskey? :wtf:

maybe "simple sugar wash" was read as a "malted and unmalted barely with the possible addition of oats that has been pot stilled three times" :teasing-tease:

Or at 4am marbled was feeling a bit marbled :laughing-rolling:

[Urrazeb]

How is it sort of like Irish whiskey? :wtf:

maybe "simple sugar wash" was read as a "malted and unmalted barely with the possible addition of oats that has been pot stilled three times" :teasing-tease:

Or at 4am marbled was feeling a bit marbled :laughing-rolling:

:handgestures-thumbupleft: 8-}

[Marbled]

How is it sort of like Irish whiskey? :wtf:

I was going via the possible taste and the legal definition......
http://en.m.wikipedia.org/wiki/Irish_whiskey

I've never tried spirit at 94. 8%,but I'd guess there's not a huge amount of flavour left from the ingredients of the wash...... If the definition was 60%, I'd be happy to concede.

I stand to be corrected, but at those percentages the major fault in my argument is one of 12000 miles or so..... Although I guess many of us are happy to produce "Scotch" down under.

[Marbled]

How is it sort of like Irish whiskey? :wtf:

maybe "simple sugar wash" was read as a "malted and unmalted barely with the possible addition of oats that has been pot stilled three times" :teasing-tease:

You forgot to mention the coke versus peat fire methods of drying the malt. Personally I prefer unpeated a la Jameson, Paddy, Bushmills.

Buggers the lot of you!

:teasing-neener: :teasing-neener:

[Marbled]

Having given it a go










Woody vodka it is

Powerful stuff, feels like a lot more than 40%, but it's about as Irish as Ivan McTavish's Jamaica Bourbon

I stand corrected