MacWhisky Recipe Discussion

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Re: MacWhisky Recipe Discussion

Postby RC Al » Thu Feb 06, 2020 9:24 pm

Sounds reasonable, I had only one spirit run on my still in a different configuration - seems like 78% wasnt right for mine, how it's set up now, the 70% is more like what everyone else is getting :wtf:

When organising cut jars, I generally allow 20% as bulk heads with the next 10% as small transition jars, 30-35% as "should be" hearts jars and then more transition jars - I haven't gone too far into to adding the "after cardboard" jars as yet myself, so i generally just collect tails in bigger jars for a later feints run. I get caught out with that system occasionally, but as it's all getting run again, I dont stress too much.

600ml fores is probably too much if your recycling feints, 50-100ml is fine, have a search for stacking heads to see why

How fast were you running?
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Re: MacWhisky Recipe Discussion

Postby virge » Fri Feb 07, 2020 5:48 pm

RC Al wrote:Sounds reasonable, I had only one spirit run on my still in a different configuration - seems like 78% wasnt right for mine, how it's set up now, the 70% is more like what everyone else is getting :wtf:

When organising cut jars, I generally allow 20% as bulk heads with the next 10% as small transition jars, 30-35% as "should be" hearts jars and then more transition jars - I haven't gone too far into to adding the "after cardboard" jars as yet myself, so i generally just collect tails in bigger jars for a later feints run. I get caught out with that system occasionally, but as it's all getting run again, I dont stress too much.

600ml fores is probably too much if your recycling feints, 50-100ml is fine, have a search for stacking heads to see why

How fast were you running?

I collect at 1L per hour speed, any faster and I hear this hissing, huffing noise from the output pipe. So with my still is all ok if there is drip drip dribble coming out. At dribble, dribble, drip is too fast and the huffing noise appears no matter how much fresh cold water for the condenser. I found a ballance between cooling water and heat for the boiler that I get drip, drip dribble and the alcohol comes out at below 20 degrees celsius.
As I said, I am a complete newbie in whisky making. Probably I took a big jump instead of starting the traditional way.
Probably 600ml fores is too much. I had 3 x 27L MacWhisky washes which I split in 4 because my boiler is only 26L. On the stripping run I discarded 150ml of each run, so it works out to 200ml per 27L wash. On the spirit run on 16l low wines I discarded other 600ml as fores. Please tell me what would have been a reasonable volume to be discarded as fores in my case. Should I remove fores only on the spirit run?
I have a lot of experience in fruit brandy done in the traditional Eastern and central European way. They call the plum brandy Slivovitz. That is easy to make for me and oly fores are removed ald everithing collected to 20% alcohol percentage. The specific flavour and taste comes only after aging for at least 3 years in mulberry barrels. Probably I will share my experience in a separate post.
I had 5 x 27 MacWhisky washes and I finally distilled the last one yesterday. All I can say is that it is very boring ant it takes ages to do it with my settings.
I am contemplating to get a 4" or 3" bubbler, did not make up my mind yet. Here in South Africa prices are crazy, between 4000 and 6000 Aussie dollars for a 4" 4 plates bubbler. Parts are also hard to find and very expensive. And if I want to import it, it myght get stuck in customs unless I supply a distillation licence, not to mention the huge shipping costs.
Last edited by virge on Fri Feb 07, 2020 5:50 pm, edited 1 time in total.
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Re: MacWhisky Recipe Discussion

Postby virge » Fri Feb 14, 2020 8:31 pm

Thank you Mac for this great recepe.
Never distilled whisky before and complined about taste but had no Idea what is should taste like straight from the still. I had 3 batches:
1. With a different LME. Oaked on medium toasted Tennessee bourbon chips. Tastes good after 2 weeks
2. A bigger batch of washes with the right ingredients.
One half oaked on French medium toasted spirals. Taste is bad, petrol like. Never use French oak on Whisky.
The other half oaked on medium toasted Tennessee bourbon chips. Wow what a great taste, I can't stop drinking it. I watered down a bottle to 40% the rest of 2.8L at 67% still on the same oak chips.
1. The last batch with the correct ingredients. On nedium toasted American oak dominoes for 10 days. Not a great taste, now on medium toasted american oak chips.
The conclusion:
The MacWhishy is a great recipe. Thanks again Mac
I will stick to the right ingredients and always find medium toasted Tennessee bourbon chips for aging. This gave me the best results.
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Re: MacWhisky Recipe Discussion

Postby db1979 » Sat Feb 15, 2020 10:59 am

You'll need to leave your dominoes for longer. The problem with chips is you get so much end grain and this leads to lots of tannins - which taste really bitter. Chips will give you a result faster but at a cost. If you prefer the taste of chips then go for it, but put some on dominoes and leave it for a few months before deciding you don't like dominoes.
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Re: MacWhisky Recipe Discussion

Postby virge » Mon Feb 17, 2020 1:54 am

db1979 wrote:You'll need to leave your dominoes for longer. The problem with chips is you get so much end grain and this leads to lots of tannins - which taste really bitter. Chips will give you a result faster but at a cost. If you prefer the taste of chips then go for it, but put some on dominoes and leave it for a few months before deciding you don't like dominoes.

Hi db1979,
Yes, you are right. I realised this a week later. After the first week the chips impressed with the smooth taste and vanilla flavour. A week later the tannins appeared. So I think the chips will do a fast and good job if only left for no more than 10 days.
I will give tre dominoes another try. I will cut some more from the 2 staves I have and I will toast them more. I have to read again the oaking section. On the staves is written: Americxan Oak, medium toasted. I guess I have to toast them some more. I am too scared of charring.
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Re: MacWhisky Recipe Discussion

Postby db1979 » Mon Feb 17, 2020 7:45 am

Tannins can be smoothed by aeration too, have a read of the aeration thread. Oxygen oxidises the tannins and changes their flavour.
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Re: MacWhisky Recipe Discussion

Postby virge » Wed Feb 19, 2020 12:22 am

Thanks for advice db1979, I will try the aeration if necessary. If not happy I will do another spirit run.
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Re: MacWhisky Recipe Discussion

Postby Nathan02 » Tue Mar 03, 2020 5:19 pm

Well guys just dropped $80 on wash ingredients at the HBS for this 100L whiskey wash. I can get my 16kg sugar for $16. Add on $4 for lowans and I am sitting at $100 for a 100L wash. I was only able to purchase pale malt. I hope this still turns out well, the lady told me the pale ale malt is very similar. Does 4 plates pull through plenty of flavour? Anyone tried 3? Thinking that the extra outlay in cost to generate that flavour would be great to pull a lot through. This will be oaked for around 2 years with some luck.
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Re: MacWhisky Recipe Discussion

Postby Nathan02 » Tue Mar 03, 2020 5:20 pm

Also guys, forgot to ask. Was going to pitch 50g lowans. Seem adequate?
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Re: MacWhisky Recipe Discussion

Postby bluc » Tue Mar 03, 2020 8:27 pm

Yea i put 80 in 180l seems fine :handgestures-thumbupleft:
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Re: MacWhisky Recipe Discussion

Postby MickW » Mon Aug 24, 2020 3:11 pm

Hello , I have put down my first MacWhisky , I did a 54 Litres and it has just about finished fermenting. I am going to run it through my bubbler and am worried about stripping out too much flavor. It is a 4" system with 5 bubble plates. How many plates should I leave in ?
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Re: MacWhisky Recipe Discussion

Postby dans.brew » Mon Aug 24, 2020 7:03 pm

Picked a good recipe to do Mick... makes a very tasty drop. :music-deathmetal:
I just run 4 plates, but i wouldn't of thought 5 should be a problem. Flavour may be ever so slightly lighter with 5 plates.
For my rum i drop back to 3 plates to really get that rumminess through.
Really up to you. :handgestures-thumbupleft:
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Re: MacWhisky Recipe Discussion

Postby MickW » Tue Aug 25, 2020 7:41 am

Awesome, thanks Dan, I'll give 4 plates a go ! Cheers
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Re: MacWhisky Recipe Discussion

Postby Scubadriver » Thu Sep 24, 2020 11:01 pm

Got a couple of tins of caramalt And looking forward to trying this out in my new bubbler ;)

With the 2nd tin I thought I might try something different, has anyone tried substituting the 1kg of malt for a peat or manuka smoked version? Would that be enough to give it that smoke flavoring?
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Deflag and carter head built but not used yet.

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