Aussiedistiller, Home Distilling, Moonshine, Home Brew

bluc wrote:

dans.brew wrote:

bluc wrote:sweet post up the results :D

Will do... had a nice looking foam in the boiler like your photo the other day. Had to cut the power for 15 mins, hasn't been a problem since. :-D

looks tasty hey scoop it out and have it on strawberries :laughing-rolling:

It would look the goods till you took a bite :laughing-rolling:

So i did my cuts tonight.
This stuff certainly has some complexity to it compared to sugarheads... the smell off the still was unreal too.
So i started with 26ltrs @ 7.74%
Got 200ml fores, 540ml heads, 550ml hearts and 740ml of tails down to 20%
Ive put it on toasted american oak and plan to leave it there for some time.

Just having a sip of my malt whiskey and all i can really say is...
Dat is some seriously nice shit!! :happy-partydance:
I think i might just have to make some more. Can't wait to see what it's like after 6 months.

Beeeeaaauuuuttiiiiifulll!

Well, mine is. :teasing-neener:

Yea all grain is a big step up from sugarheads thats for sure :handgestures-thumbupleft:

I gotta get into this AG.

db1979 wrote:I gotta get into this AG.

You wont regret it!
I can see why people run such large fermenters now, the sugarheads definately have the tick for yield. That body of flavour in the AG definately makes up for it though.
I'm pretty stoked i can actually say that i made it from scratch... seed right through to the final drop.

Sugarhead s do more than that, to be fair!

They helped me ‘cut my teeth’ in this awesome hobby! But there’s NO comparison, in my opinion, when comparing product between sugarhead & AG!

EziTasting wrote:Sugarhead s do more than that, to be fair!

They helped me ‘cut my teeth’ in this awesome hobby! But there’s NO comparison, in my opinion, when comparing product between sugarhead & AG!

Shit yeah... i wasn't trying to bag sugarheads at all. Ive prob got 20 odd ltrs of them aging and id drink mine over a lot of the commercial stuff any day for sure.
I suppose im just a bit excited about being able to go up a notch in the quality, but this doesnt mean i will only make AG now... i just really appreciate a bit more "guts" to my spirit thats all.

Just out of interest after my last A/G mash ( 80% Peated 20% Pilsner) I tasted what was left in the Boiler.

It was pretty tasty so I checked PH - pretty good. So I threw it in a fermenter with some sugar and refermented the whole lot (No added water or grain just sugar)

It came out of its second ferment as sour - which was not evident in the first ferment and I have read that this is not a bad thing.

Ran it through the still and got a pretty good return certainly more than the original A/G - after time on french oak it certainly tastes OK.

It does not have the smokey - Peaty flavour of the first run but compared to a commercial whisky it is pretty much on par.

Still early days yet so will leave it a bit longer and do a Taste test with the 3 Batches ( yes I did a Sugar Head with the spent grain as well :teasing-tease: )


Toyoda

Interesting stuff toyoda...
If you get something worth drinking and your happy with it, go for it i say.
It's certainly one way of getting every last drop from your AG mash. :handgestures-thumbupleft:

Toyoda I read someone did same with rum dunder very interesting... :handgestures-thumbupleft:

OK did a Taste test last night.

All Grain with 80% Highly Peated 20% Pilsner malt.

A/G using BIAB method.

1/. First mash using all grain and no additives and aged on French Oak -- Smoky / Peaty flavour definately the best of the 3.

2/. Sugar Head using spent grain from 1/. aged on French Oak --- Grainy flavour, not unpleasant but nowhere near as good as 1/.

3/. Refermentation of liquid left in boiler after 1/. Nothing added other than sugar. aged on French Oak. --- No smokiness no Peat - no grain flavours at all.
No off flavours tastes just like a inexpensive scotch.

If I had to list them by preference for flavour it would be 1 - 3 - 2.

Output varied across the 3 with the A/G giving the least Quantity and the Referment the most but it should be taken into account that the Heads/Tails
where used in the next run so 1 into 2 and 2 into 3.

Hope it all makes sense ! :wtf:

Toyoda

Got one more for you to try - dont ferment the bag seperatly and put it back in with the backset sugar head, not as recycly (hey i invented a word) but its flavour we are chasing right?
In zero position to try this myself atm, thought id throw the idea out there

I am also interested in this idea - it’s almost a generational thing...

bluc wrote:Something thats been bugging me. I now have rims/mash controller. I heated water to 60 then added grain and set controller to 63 thinking it would heat mash tun volume grain bed to 63c....it didnt :angry-banghead: mash tun volume sat at 55c temp leaving rims was 63c i think this played big part in poor conversion. This time will add grain at 68c should bring mash tun closer to 63c rater than 55c :twisted: also gunna have 5kg fresh grain . Mine is getting on..next week will be mashing again :D

Just thought I would add having the grain bed hotter when the lautering started made no difference to gravity. Just thought I better post that..

Doubleuj wrote:What's this brix measurement you keep referring to?

Here's a good conversion calculator: Brix To Specific Gravity

Recently picked up a bag of Bairds Heavily Peated malt, thought I'd start at 50:50 bairds to base malt.
So into the mash tun today:-
3Kg Bairds heavily peated malt,
3Kg Voyager Atlas Craft malt (single origin NSW malting)
.5 Kg JWM Chocolate malt (coz I had it left over from beer brewing)

Will be using US05 yeast

Fresh wort/mashed grain smells soooo good
I've got a S.G. 1060 , about 30+ litres of wort.
Thought I'd ferment on the grain...

Especially peated. Like a fine cigar/tobacco smell.. :handgestures-thumbupleft: