Wild turkey

This area is for recipes that are not yet proven, use this area for experiments, recipe research and development of your own variations. Once a recipe is accepted as being good by the consensus it will be moved to the proven section.

Re: Wild turkey

Postby Peregian » Fri Sep 15, 2017 9:02 am

This xl sheet should assist in calculating the amounts of grain required for a 40 liter wash.
Can't remember where I downloaded this xl sheet from but credit to whoever put it together.
You do not have the required permissions to view the files attached to this post.
Peregian
 
Posts: 156
Joined: Mon Jan 26, 2015 4:14 pm
Location: Sunshine Coast
equipment: Keg for boiler (element), Pot still head for stripping and a Nixon Stone offset head stainless still for spirit runs.

Re: Wild turkey

Postby Minpac » Fri Sep 15, 2017 9:11 am

I think that one is my work in progress improvement of one of the base calculators on here somewhere. I'd recommend adjusting the formula in F8 just to point to cell D4 instead of what's there, as the grain bill target might be a bit low otherwise.
Minpac
 
Posts: 310
Images: 0
Joined: Sun Oct 25, 2015 5:41 pm
Location: SE QLD
equipment: 2" pot, 2" VM

Re: Wild turkey

Postby Peregian » Fri Sep 15, 2017 12:03 pm

Thank you for the update Minpac, it's a handy calc.
Peregian
 
Posts: 156
Joined: Mon Jan 26, 2015 4:14 pm
Location: Sunshine Coast
equipment: Keg for boiler (element), Pot still head for stripping and a Nixon Stone offset head stainless still for spirit runs.

Re: Wild turkey

Postby rossgillespie » Fri Sep 15, 2017 12:42 pm

I'm still a bit confused on how to use it, any instructions lol
Should be as simple as add grain to water, steep and add to fermenter and top up?
rossgillespie
 
Posts: 31
Joined: Fri Feb 12, 2016 4:08 pm
Location: Adelaide
equipment: Pure distilling ultra pure with 30ltr boiler

Re: Wild turkey

Postby bluc » Fri Sep 15, 2017 1:31 pm

Just calculates amount of grain and percentages. Just change the wash volume in the green cell.
bluc
Site Donor
 
Posts: 8967
Joined: Tue Apr 14, 2015 5:47 pm
Location: sunshine coast
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler.
50l keg boiler 4" still mount 4" sight glass 1" drain..
4 plate 4" bubbler, 600mm packed section

Re: Wild turkey

Postby Minpac » Fri Sep 15, 2017 7:26 pm

It's for all grain recipes, so you'll need to be able to mash and hold temps. The idea is that you type in your wash volume, desired ABV and it'll calculate a couple different quantities of grain based on notional recipes by brand. Still needs some experimental testing.
Minpac
 
Posts: 310
Images: 0
Joined: Sun Oct 25, 2015 5:41 pm
Location: SE QLD
equipment: 2" pot, 2" VM

Re: Wild turkey

Postby rossgillespie » Fri Sep 15, 2017 7:36 pm

Got it thanks all.
rossgillespie
 
Posts: 31
Joined: Fri Feb 12, 2016 4:08 pm
Location: Adelaide
equipment: Pure distilling ultra pure with 30ltr boiler

Re: Wild turkey

Postby CyBaThUg » Sat Sep 16, 2017 6:34 pm

Be good if there was a bigger list
CyBaThUg
 
Posts: 493
Joined: Thu Sep 27, 2012 7:54 pm
Location: townsville
equipment: pot still

Re: Wild turkey

Postby Cols15 » Tue Oct 17, 2017 2:57 pm

I'm interested in making a decent (hearts cut) version of wild turkey. I think more out their flavor comes from the aging/oak
Does anyone know anything about the methods they use? Do they use a specific wood or technic like jack daniels do?
Cols15
 
Posts: 119
Joined: Wed May 21, 2014 11:02 am
Location: South West NSW
equipment: Mac Pot Still 2"
4" Bubbler, 4 plates and 500mm packed section
50lt 4.8kw Boiler

Re: Wild turkey

Postby Zak Griffin » Tue Oct 17, 2017 3:46 pm

I think their flavour comes from heads and time on oak... Not saying that in a bad way, it's just the flavours I get.
Zak Griffin
Lifetime Member
 
Posts: 6832
Joined: Mon Jul 15, 2013 9:34 pm
Location: Radelaide
equipment: "The Heart of Gold" - 4" Bubbler - finally bubbling!
"Zaphod" - 3" Pot - retired
"Agrajag" - 6" Bubbler - midlife crisis build?

Re: Wild turkey

Postby bluc » Tue Oct 17, 2017 3:59 pm

The distict "bourbon" flavour is what I am chasing. Its there in the smell but not the taste. The bourbons I have tried all have the distinct "bourbon flavour" but I have not made anything with that taste yet, maybe a hint of it but thats about it..
bluc
Site Donor
 
Posts: 8967
Joined: Tue Apr 14, 2015 5:47 pm
Location: sunshine coast
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler.
50l keg boiler 4" still mount 4" sight glass 1" drain..
4 plate 4" bubbler, 600mm packed section

Re: Wild turkey

Postby Minpac » Tue Oct 17, 2017 4:21 pm

I'm still working on it too - I think a bit of it comes from grilled alligator skin level char on the oak. From what I understand, bourbon is heavy on vanilla from toasting,and both the almond/acrid flavour from the high temp char.

oak_aromatoast.gif


I'm going to give a try aging a litre or so with a heavily charred domino.
You do not have the required permissions to view the files attached to this post.
Minpac
 
Posts: 310
Images: 0
Joined: Sun Oct 25, 2015 5:41 pm
Location: SE QLD
equipment: 2" pot, 2" VM

Re: Wild turkey

Postby Cols15 » Tue Oct 17, 2017 5:50 pm

I have played around with tosted only and toasted and charred oak on bwko and brendans easy all grain. I can get these corn whiskys to have that real bourbon taste.
I agree with Minpac that it comes from the toast and charr, medium to dark toasted with a crocodile skin charr.
I think people are worried about going to dark with their oak as i originally was.
Cols15
 
Posts: 119
Joined: Wed May 21, 2014 11:02 am
Location: South West NSW
equipment: Mac Pot Still 2"
4" Bubbler, 4 plates and 500mm packed section
50lt 4.8kw Boiler

Re: Wild turkey

Postby Cols15 » Tue Oct 17, 2017 5:54 pm

And thanks for the replys.
If it takes a heap of heads to make it i Zac I'll need to find a test subject.. I've got some family I'm not fond of.
Cols15
 
Posts: 119
Joined: Wed May 21, 2014 11:02 am
Location: South West NSW
equipment: Mac Pot Still 2"
4" Bubbler, 4 plates and 500mm packed section
50lt 4.8kw Boiler

Re: Wild turkey

Postby Zak Griffin » Wed Oct 18, 2017 6:29 am

If the heads are that strong after years in the barrel, imagine how headsy the stuff is straight off the still? After a few years of breathing in a barrel a lot of the lighter alcohols will have sorted themselves out.
Zak Griffin
Lifetime Member
 
Posts: 6832
Joined: Mon Jul 15, 2013 9:34 pm
Location: Radelaide
equipment: "The Heart of Gold" - 4" Bubbler - finally bubbling!
"Zaphod" - 3" Pot - retired
"Agrajag" - 6" Bubbler - midlife crisis build?

Re: Wild turkey

Postby loveitfree » Sun Oct 22, 2017 10:39 am

By any chance is there a simple mans version of this. Say a CFW with Rye bread in ferment. Just wondering. My next attempt I think.
loveitfree
 
Posts: 17
Joined: Sun Apr 06, 2014 7:19 pm
Location: South Hedland
equipment: No more essencia lol
FSD Neutraliser and 50l milkcan.

Re: Wild turkey

Postby EziTasting » Sun Oct 22, 2017 10:42 am

Others have used Rye bread successfully but the taste is less obvious. Could use more...
EziTasting
 
Posts: 2084
Joined: Fri Sep 25, 2015 5:15 pm
Location: FNWA
equipment: Newbie - Keg Boiler & 4" 4 plate glasser

Previous

Return to Recipe Development



Who is online

Users browsing this forum: No registered users and 28 guests

x