blond.chap wrote:No worries, thanks for the help. I'll make sure to post pictures if it works out, if not it'll go in with my next TPW.
crow wrote:blond.chap wrote:No worries, thanks for the help. I'll make sure to post pictures if it works out, if not it'll go in with my next TPW.
TPW! (cough splutter) after mashing it wha! :shock: turn it into whiskey though the bubble man :roll:
blond.chap wrote:my last attempt at it came out tasting like Johnny Walker
crow wrote::wtf: Chinese yeast has balls! Kinda figured yeast as A sexual
invisigoth wrote:i think you wanna make sure that there is enough water so that the end result isn't rocket fuel. i had vaguely recalled that the yeast balls had the same or similar mould in them that i'm using for the rice shochu. a quick hunt around online confirmed this. millet has a lot less storage sugar so it's probably not an issue, but with rice, because of the breakdown of the storage sugars and fermentation happening at the same time, the alcohol content was enough to make me dizzy from the fumes when i was pressing the lees. 8-}
hmm... spending the time growing koji or buying yeast balls.... i think that might try the yeast balls! :o
blond.chap wrote:I'm now thinking this would be a really easy wash for a Millet whisky.just boil the stuff and chuck the yeast balls in. No screwing around with mashing or that rice starter (which looked pretty painful invisigoth).
I'm also wondering what other grains this would work for, might give it a shot with barley, wheat and corn and see how that goes.
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