Backset with feints run

[Cols15]

I hope this is in the right section.. sorry if it isn't.

I've added feints from 2 AG malt whisky washes and some neutral (wheat sugarhead) to the backset from my last AG malt whisky. It's at 40% in the boiler.
I remember doing this once before but can't remember how it turned out and i didn't keep notes.
Who has done this before? Did the spirit come off the still tasting like the original wash?

[Cols15]

I should have asked has anyone tried this using backset from a wash and neutral spirit? Did it work out well?

When i had only a pot still i would use backset to water down my low wines and i belive it improved the flavour.

[orcy]

Cant see why it wouldnt work. Ive bever used backset to water down low wines, but my low wines are rarely over 40% anyway. I just keep making them till my boiler is full :)

[wynnum1]

The other thing that could be used instead of water to dilute is a low alcohol wash say 5% because it would be a clean wash with some flavor and has 5% more alcohol then water.

[Cols15]

Wynnum i have used both backset and wash for spirit runs, i would make a 1/2 size wash to water down my low wines. I liked the stronger flavour.

I ran the backset/feints wash through my bubbler tonight, it has carried the AG malt flavour over,
I'll give it 24hrs airing and report back.

[bluc]

It will work but I must be missing the point. Isnt the idea to make neutral well...neutral. why would you want to add a possibility of extra flavour :-B

[Cols15]

My line of thinking was that i could run a AG malt whisky then pour neutral into the backset and run again. The AG being for drinking on ice and the neutral run for mixing.

I was just thinking of how to get the most out of a AG wash.
I often make a sugarhead with the spent grains, just thought if i could impart the AG flavour into any feints or neutral it would make the most of what i already had.

[Cols15]

And it brings costs down.. malt isnt cheap where I am.

[bluc]

Ahhh ok now i see not neutralizing grain but grainifying neutral. I reakon it would work. Especially with heavy flavours like peated malt.. :handgestures-thumbupleft: i try and maximise grain also by doing sugarheads. Would love a big dehydrator so none got wasted..

[Cols15]

Yeah, that's the idea Bluc.

The Distillers grain i like to use costs me $90 a bag, $30 of that is delivery.
Its good grain and works well with Brendan easy all grain. It works so well i believe it has enough diastatic power to convert a brick.

I've just purchased a industrial mop bucket squeezer. Hopefuly it will reduce the time it takes to wring out grain and get most of the liquid out.

[bluc]

Im gunna go opposite way try and get sparging and off grain working. I know it works from peoples reports gotta get corn grind right..

[Cols15]

I've found the only way i can get good resluts with corn is to grind it to a flour.
I purchased a carona mill a few weeks ago, it doesnt seem to be able to grind cracked corn to a flour even with multiple passes.
The $20 k-mart blenders sort the corn out, they just don't last to long if you get them to hot.

What type of crack/grind are you aimimg for?

[bluc]

I was thinking half way between flour and cracked corn. Like corn meal. I have read of people just using it cracked. They reakon as long as its properly gelatinized it will work..

[Cols15]

I might give that a try, I'm doing a corn whisky tomorrow.

Let me know how you go with it bluc.

[bluc]

Will do

[Cols15]

Update on the run.

The backset feints/neutral worked really well.
The flavour that carried over is exactly the same as the AG only lighter, there's a sugarwash taste but that's because of the neutral i added.
This process was alot easier than reusing the AG grains for a sugerhead, there's no risk of infection and no wringing out grain a secont time.

I have a rye/corn whisky fermenting at the moment, I'll use this method again after I've run it.

I hope some other members give it a go, it would be good to see what they think.