Can you make something that tastes like scotch usng a reflx?

[Boomgate]

So... since I am now on my... uhm... twentieth run on my reflux still I think I safely say I understand this procedure ... so the next part of my adventure is making something that resembles a scotch whiskey... or irish whiskey...

I have heard of good results using gobbler woodchips, so I have invested in a bag of the bourbon chips and have 1L sitting on those...

Should I give up ahead of time and get a Pot still and go from there?

[MacStill]

I wont say that you cant do it with the ultra pure, but you will struggle a lot with that rig for making whiskey/whisky ;-)

[Sam.]

If you arn't going to/cant detune your still you are going to struggle getting any flavour through from a wash.

You could however use those chips your talking about then add some essence as well, the Whisky Profile kit is the best IMHO.

But yeah if you don't want to use essences pot or bubbler it is :handgestures-thumbupleft:

[emptyglass]

Should I give up ahead of time and get a Pot still and go from there?

Probably.
Easier in the long run.

[jasonc2861]

I'm getting some good results(ok not as good as a pot still) from the still spirits American gobbler bourban chips also some rum chunks and the jack daniels chips are nice,I've found that if I put them in a ltr jar at about 60% alc,that it takes the flavour and colour out of the chips pretty quickly,week or two maybe,then water down to 40%,they taste ok.i have to say I left some in for a month and half and it tasted a bit woody.filter with muslin cloth,then if you want to make it extra clear go a coffee filter paper.im hoping for a pot still for my bday..told the boss that's what I want.!! :handgestures-thumbupleft:

[Boomgate]

I'm getting some good results(ok not as good as a pot still) from the still spirits American gobbler bourban chips also some rum chunks and the jack daniels chips are nice,I've found that if I put them in a ltr jar at about 60% alc,that it takes the flavour and colour out of the chips pretty quickly,week or two maybe,then water down to 40%,they taste ok.i have to say I left some in for a month and half and it tasted a bit woody.filter with muslin cloth,then if you want to make it extra clear go a coffee filter paper.im hoping for a pot still for my bday..told the boss that's what I want.!! :handgestures-thumbupleft:

I have some on gobbly bourbon chips right now.... Was planning on leaving it for 14 days and then filtering ...

But yeah, I might have to get myself a McStill potty... uhm that sounds weird...

[Andy]

But yeah, I might have to get myself a McStill potty... uhm that sounds weird...

make sure ur properly potty trained

[emptyglass]

But yeah, I might have to get myself a McStill potty... uhm that sounds weird...

make sure ur properly potty trained

Are you ready to piss in the pot not the nappie? Then you need some potty training. :teasing-neener:

[agwj]

Hi there,
Check out the link bnelow it will answer your question.
http://www.mhtg.org/system/uploads/atta ... ftbook.pdf

[Boomgate]

Hi there,
Check out the link bnelow it will answer your question.
http://www.mhtg.org/system/uploads/atta ... ftbook.pdf

I think you have answered my question.... I CAN do it with a reflux still, in fact in some cases they even use a detuned reflux still....

The most interesting line in that PDF was the following "When new whiskey is freshly distilled, it’s colorless and possesses only the flavor and
aroma of the grain and the alcohol. It’s from aging in charred oak barrels that the whiskey
acquires its color, complexity, and richness of flavor."

Which implies to me that if I do grain wash, and then age it on oak it will create a real whiskey..... A pot run might bring across "more" grain flavour, so with my reflux I might not get the full complexity, but I should be able to get close...

[BackyardBrewer]

"It possesses the flavour of the grain"...

You know what flavour I get out of my reflux still? No flavour. So yeah you might get closer but you're half way behind because the reflux is designed to remove all flavour.

And you know what they call a detuned reflux? Yeah that's a pot still:-)

The profile kits are meant to be pretty good I hear, bit expensive but not bad for making clones.

[MacStill]

Hi there,
Check out the link bnelow it will answer your question.
http://www.mhtg.org/system/uploads/atta ... ftbook.pdf

I think you have answered my question.... I CAN do it with a reflux still, in fact in some cases they even use a detuned reflux still....

The most interesting line in that PDF was the following "When new whiskey is freshly distilled, it’s colorless and possesses only the flavor and
aroma of the grain and the alcohol. It’s from aging in charred oak barrels that the whiskey
acquires its color, complexity, and richness of flavor."

Which implies to me that if I do grain wash, and then age it on oak it will create a real whiskey..... A pot run might bring across "more" grain flavour, so with my reflux I might not get the full complexity, but I should be able to get close...

Remember my first response ? ;-)

Your still is not even close to what they're calling a reflux still mate, the pure distilling unit has issues with detuning and the valve doesn't open far enough to collect at pot still speeds.

Before you go pulling the packing out of your rig you should talk to crow, he's done this and had a bitch of a time with it and vowed never to do it again.

[Boomgate]

Hi there,
Check out the link bnelow it will answer your question.
http://www.mhtg.org/system/uploads/atta ... ftbook.pdf

I think you have answered my question.... I CAN do it with a reflux still, in fact in some cases they even use a detuned reflux still....

The most interesting line in that PDF was the following "When new whiskey is freshly distilled, it’s colorless and possesses only the flavor and
aroma of the grain and the alcohol. It’s from aging in charred oak barrels that the whiskey
acquires its color, complexity, and richness of flavor."

Which implies to me that if I do grain wash, and then age it on oak it will create a real whiskey..... A pot run might bring across "more" grain flavour, so with my reflux I might not get the full complexity, but I should be able to get close...

Remember my first response ? ;-)

Your still is not even close to what they're calling a reflux still mate, the pure distilling unit has issues with detuning and the valve doesn't open far enough to collect at pot still speeds.

Before you go pulling the packing out of your rig you should talk to crow, he's done this and had a bitch of a time with it and vowed never to do it again.

Ah, ok.... Ill have to save up for a Pot Still then...

[crow]

Yep do that :handgestures-thumbupleft:
I don't give a shit what anyone says all evidence point towards horses for causes , not to say that's the only way but it is the best way and seriously there really isn't much to a basic pot still

[Hobo]

G'day Boomgate, you have probably move on from this topic by now, but I have made some pretty good Scotch tasting drink using my neutral and oak chips.
I just soak 10 grams of Whiskey chips or American Oak chips per litre till I get the color and flavour I want, then I add a dash of the Still Spirits "Smokey Malt Whiskey" essence.
I usually use 2.5- 5ml per 1.125 bottle, I just flavour to taste.
I like to get my taste and colour from the oak, it just needs that Peat smoke. i reckon it is pretty good.
I think that the whiskey profile kit is a good idea, but I think it would work out expensive.
I have used the Gobbler's Bourbon chips and they are great, just not for Scotch, they are more of a Beam/ Jack D oaker. I have made a nice JD flavour using Gobblers chip, with some Genuine Maple Syrup and a dash of Vanilla Extract, yum
I hope my experiments help a bit. :smile:

[Boomgate]

G'day Boomgate, you have probably move on from this topic by now, but I have made some pretty good Scotch tasting drink using my neutral and oak chips.
I just soak 10 grams of Whiskey chips or American Oak chips per litre till I get the color and flavour I want, then I add a dash of the Still Spirits "Smokey Malt Whiskey" essence.
I usually use 2.5- 5ml per 1.125 bottle, I just flavour to taste.
I like to get my taste and colour from the oak, it just needs that Peat smoke. i reckon it is pretty good.
I think that the whiskey profile kit is a good idea, but I think it would work out expensive.
I have used the Gobbler's Bourbon chips and they are great, just not for Scotch, they are more of a Beam/ Jack D oaker. I have made a nice JD flavour using Gobblers chip, with some Genuine Maple Syrup and a dash of Vanilla Extract, yum
I hope my experiments help a bit. :smile:

Heya Hobo, nope, havent moved on.... What chips did you use, was there a particular brand that was better? and were they toasted or not toasted? Also, when adding the chips, Im assuming yo are adding that to a 40% ABV bottle?

[Hobo]

The ones I have used are the Q Brew Whiskey Chips... here

whiskeychips.png

They are untoasted and I don't think it matters what brand you use, but for Scotch just use plain oak chips, not bourbon chips.
I think the Gobblers are actual Bourbon barrels chipped up, you can really smell the Bourbon smell before too long (not good for Scotch)
Also, yes I do add to 40% spirit, I do not store above 40% although I believe that traditional whiskey is stored in barrels at about 60% and then diluted before bottling.
Most of my flavour comes from the oak chips, I just use the essence for the peat smoke edge. :drool:

[Brendan]

Here's my plan...

- Buy 3x 25kg bags of malted barley
- Buy a smaller quantity (7kg) of peated distilling malt
- Mash it in a mash tun
- Strain the wort into fermenters and crash cool
- Add a yeast starter
- Distill in a plated column with 4 plates
- Age in an oak barrel for a few years

I've heard it gives good results ;-)

Cheers :handgestures-thumbupleft:

[emptyglass]

- Age in an oak barrel for a few years:

This bit here, thats where the plan falls down :laughing-rolling:


If all you have to work with is a small reflux, nothing wrong with trying to get the best out of it.
Just don't try the vodka essence, it dosn't taste anything like vodka :handgestures-thumbupleft:

[Boomgate]

Here's my plan...

- Buy 3x 25kg bags of malted barley
- Buy a smaller quantity (7kg) of peated distilling malt
- Mash it in a mash tun
- Strain the wort into fermenters and crash cool
- Add a yeast starter
- Distill in a plated column with 4 plates
- Age in an oak barrel for a few years

I've heard it gives good results ;-)

Cheers :handgestures-thumbupleft:

Ok, so all i need is ....

- Buy 3x 25kg bags of malted barley
- (7kg) of peated distilling malt
- a mash tun
- a yeast starter
- a plated column with 4 plates
- an oak

can you lend those to me for a few years? :clap: