Aussiedistiller, Home Distilling, Moonshine, Home Brew

Okay Ladies and Gentlemen,
I have decided to have a go at what we shall call.. Loose Goose Honey Sting, I have a Nutrigrain wash ready to still today and I'm going to steal enough to make around 1.5lt at 35-40%, I have some home grown Chillies to use but not sure on the best qtys to use but trial and error it is and I'll record qty's for future trials.
Edits and pics to follow and any input will be well received.

Gilesie,

And the outcome..
A little to much chilli and not enough honey .
Next batch I'm thinking run on oak, I used scrub turkey flavouring on this one as I'm impatient but still needs to sit for the flavours to infuse a little.
Can only get better from here.

Those chili’s look like they would pack a punch

I did chilli and sultana in rum delicious.. :handgestures-thumbupleft:

Sam. wrote:Those chili’s look like they would pack a punch

They do ok.. :oops: but not my hottest

bluc wrote:I did chilli and sultana in rum delicious.. :handgestures-thumbupleft:

nice.. so many recipies to try so little time to do them :laughing-rolling:

bluc wrote:I did chilli and sultana in rum delicious.. :handgestures-thumbupleft:

Hey bluc, got a recipe for this ? Have you done multiple batches ?

If you can get a decent crop of chilli's say 3kg's or more just dice em all up and chuck em in the freezer. This will increase the brix a point or 2 by freezing, then mill the chilli once thawed into a pulp then add to your fermenter, add water and test the SG then invert some sugar to get around 1060 once the fermenter is topped up. Hydrate some EC1118 yeast then add it to the wash. Let it ferment out then if using a pot still strip it and add a bit of backset to the fermenter using the same pulp and add inverted sugar to get back to 1060 SG. Once fermented strip that one and you should have enough to do a spirit run.

Keep some white dog and put some down on toasted/charred French Oak for a few months, now you find most of the heat will be gone and the full flavour of the fruit will come to the fore. Now what I found with the batch I did after a few years the white dog brought back the heat making it one nice drop :handgestures-thumbupleft:

I used Manzano Chilli with my project and I do have a thread on the project.

Cheers Bryan

BigRig wrote:

bluc wrote:I did chilli and sultana in rum delicious.. :handgestures-thumbupleft:

Hey bluc, got a recipe for this ? Have you done multiple batches ?

I used a cayene chilli seeds and all rough chopped and 6 sultannas in 1L aged 65% rum for two weeks then strained I enjoyed sipping straight on ice at 65%..had burn but not crazy burn could easily sip it without gagging from the heat.. :handgestures-thumbupleft:
I really enjoy dark fruit flavours/esters in rum.

I’ve got some Carolina Reapers if anyone is keen??

:angry-extinguishflame: :angry-extinguishflame: