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Using Malt

PostPosted: Tue May 15, 2018 4:47 pm
by DeejeyTas
I am thinking of adding a tin of Saunders Malt Extract to a 25l wash with 6 Kg sugar. Will it make any difference to the flavour of the distilled spirit. What is the thinking on this???

Re: Using Malt

PostPosted: Tue May 15, 2018 4:56 pm
by bluc
Yes it would be whiskey-ish but I would not use 6kg sugar in 25l. Personally would use more like 4kg per 30l.

Re: Using Malt

PostPosted: Tue May 15, 2018 5:12 pm
by Plumby
In my ujssm I add a tin of Saunders and I like the taste that carries over.

Re: Using Malt

PostPosted: Tue May 15, 2018 5:23 pm
by coffe addict
One tin will be a weak flavour change. The malt tin will add sugars and subsequently alcohol.
:text-+1: with bluc 4kg and one tin or 3kg and two tins for a stronger flavour.
Is it a uj your making or something like tpw? Cause I don't think tpw is any good for a flavoured wash.
Uj bwko or something like wbab would all work well

Re: Using Malt

PostPosted: Wed May 16, 2018 11:36 am
by DeejeyTas
Plumby wrote:In my ujssm I add a tin of Saunders and I like the taste that carries over.

Saunders it is then

Re: Using Malt

PostPosted: Wed May 16, 2018 11:50 am
by DeejeyTas
coffe addict wrote:One tin will be a weak flavour change. The malt tin will add sugars and subsequently alcohol.
:text-+1: with bluc 4kg and one tin or 3kg and two tins for a stronger flavour.
Is it a uj your making or something like tpw? Cause I don't think tpw is any good for a flavoured wash.
Uj bwko or something like wbab would all work well

Only ever make BWKO but never tried adding malt before simply use sugar and turbo 48 yeast always get great results. Have made heaps of it.

Re: Using Malt

PostPosted: Wed May 16, 2018 12:41 pm
by woodduck
Try a whiskey yeast or even a bakers yeast and I recon you'll find it'll taste even better :handgestures-thumbupleft:

Re: Using Malt

PostPosted: Wed May 16, 2018 3:59 pm
by coffe addict
:text-+1: on different yeast. Saf spirit malt is good and I'm currently getting good results with us05 American ale yeast. 500gm bricks last a long time even longer if you reuse the yeast cake

Re: Using Malt

PostPosted: Sun Jul 29, 2018 9:30 am
by Onlyalittlebitdodge
I've been adding a tin to NGW (4kg sugar + 1kg malt extract in 25L). Cooking the results of 5 generations today. The aroma is carrying through. Will soak 2 x 2L on oak, one for bourbon and one for whisky and see how it goes