Aussiedistiller, Home Distilling, Moonshine, Home Brew

I just ran this through my pot still and it is pretty damn good.

For 25L wash

12 Wheat Bix
3 cups of Rolled Oats
1.5L of Molasses
4kg Sugar
80g Yeast
Epsom Salts and Citric Acid

I put the wheat, oats and sugar in a big pot and boiled it for about 15 mins. Chucked it in the fermenter, added my molasses, citric acid and salts. Topped up to 25L, making sure to keep temp about 28-30oC, pitch yeast and whack the lid on. It fermented out in about 5 days and I left it to settle for a few more days.

I ran it through my hybrid pot still and I originally intended on adding some coconut essence and possibly a bit of golden syrup and sugar syrup to make a Anzac biscuit liquor, but it tastes bloody good straight off the still. I am thinking of having a go at distress aging and drinking it straight away.

Dominator
What is distress ageing?

APLF wrote:Dominator
What is distress ageing?

Have a google bro or check out the search
it speeding up the flavouring time by means of what ever Freezer,heat,aeration etc etc

Hey Dom, how did this turn out? I might just give this a try.

Dom

with the molasses does the flavour come out towards the rum side a little?

Looks a simple recipe, might give this a go.

thanks for sharing :mrgreen:

Sent from my A501 using Tapatalk 2

APLF wrote:Dominator
What is distress ageing?

Here's what I did for my Calvados (apple brandy).

2L of 65% in a wide mouth jar
Sink 1/2 full of very hot water
Get the kettle boiled
Get a domino or two or one good size piece of oak and char it over the gas until it's black with some BBQ tongs
Blow it out - no embers
Plunge it into the spirit quickly (don't leave hot oak hanging above the vapours coming off 65% spirit)
Put the jar in the sink and top up with the boiling/just boiled water
When the water is cooled, top up again with more hot/boiling and leave over night to cool completely

Keeping the spirit heated with a hot piece of oak accelerates the imparting of flavour and drives off some of the nastier compounds more quickly.

As crow will tell you - it is FLAVOURING not ageing but it's actually his technique I ripped off here and I recommend it for speeding up the drinkability of your gear.

BB, do you have the jar sealed when you put it in the sink?

I didn't end up distress flavoring (aging) this. It has been 6 weeks on french oak which is long enough to get a good idea on flavour. Sampled it today and it is very sweet, you can taste the wheat/oat but I think the molasses is too strong. Next time I try it with less molasses. And I reckon it would be a lot better on american oak, french oak is too mild for my taste. All in all it is not bad and I am happy to drink it but it still needs some refinement. I am looking forward to putting another batch of this on.

Dominator wrote:BB, do you have the jar sealed when you put it in the sink?

No, you want the volatiles to escape as it cools.

BackyardBrewer wrote:

Dominator wrote:BB, do you have the jar sealed when you put it in the sink?

No, you want the volatiles to escape as it cools.

Thanks mate. :handgestures-thumbupleft: