Aussiedistiller, Home Distilling, Moonshine, Home Brew

Sounds like the one I just striped it was 1000 sg after 2 weeks so just ran it got 7 lt low wines from it. Starting next gen from scratch new yeast and cornflakes.

bit out of left field this one, but was thinking to replace the corn flakes with a couple of tins of corn kernels. Thought it may (?) introduce a slightly stronger corn vibe...Any thoughts.
Sorry if this has been brought up before but just didnt see the need to wade thru each of the previous pages.
Incidentally, have had nothing but praise and success with the original recipe.

I've chucked a can of corn in with a wash a couple of times, but didn't do it under very scientific conditions so I can't really compare the flavour difference :laughing-rolling:

Can't hurt though :handgestures-thumbupleft:

I would have thought that some fresh cracked corn would give a better flavour profile than cooked corn which is DMS (Dimethyl Sulfide) flavour in shit beer :handgestures-thumbupleft:

I used yellow polenta from the Dutch section at woolies instead of cornflakes the last couple of times that I did this wash worked a treat. :handgestures-thumbupleft:

Tas, sounds like Plan B... cheers. Will give it a try.(saves the grinding up part)

I ran this for the first time yesterday, tasted it off the still and woah! Couldn't believe how much flavour can come from good old cornflakes! Very sweet too.

Leaving it to air out for 72 hours and then making cuts. Reckon I'll be keeping some white dog for sure.

Finally got to do a few runs. 3 x 3l jars full of 5 gen 75% on dominoes. Another 50L of low wines to go. So can not wait for 12 months.. :teasing-nutkick:

Why 75%? Most of us age at 65% ish.

Zak Griffin wrote:Why 75%? Most of us age at 65% ish.

Sorry that was a typo.. 65% Stupid fat fingers.. And a new laptop..

Well 12 mths have finally passed for 1 of my "tweaked" CFW brews on oak - the one where I've added rye bread (let it go stale, whack it into a blender & go for a 70% - 30% cornflakes to rye bread ratio).

OMG!! I thought this stuff was mothers milk when it hit 6mths :o It DOES get smoother with age.

To all those who have done this recipe (or a slight variant) please put a jar or 2 away for 12 mths - the wait WILL be worth it!!

The 4L I managed to keep for 12mths has dramatically been whittled down to 1.5L the past cpl of weeks - it literally is like honey from the gods! Straight with an ice cube or 2 is my preferred way to drink it, occasionally with a dash of dry ginger. :handgestures-thumbupleft:

Without being to biased - I've yet to taste any commercial spirit/ bourbon/ whiskey that is as smooth as this @ 40%.

I've said it several times before - Zak this is a hell of a recipe & thank you so much for posting it up :handgestures-thumbupleft:

:happy-partydance:

Whiskey Baron wrote:Well 12 mths have finally passed for 1 of my "tweaked" CFW brews on oak - the one where I've added rye bread (let it go stale, whack it into a blender & go for a 70% - 30% cornflakes to rye bread ratio).

OMG!! I thought this stuff was mothers milk when it hit 6mths :o It DOES get smoother with age.

Hey WB, Was your CFW/Rye done with generations or just a single ferment?

Hey WB, Was your CFW/Rye done with generations or just a single ferment?[/quote]

The 12 mth aged CFW/Rye was a 4th gen batch. I wish I could have gone to a 5th - but I needed the fermenters.

Next time I make a batch I will have to start from scratch

Whiskey Baron wrote:Hey WB, Was your CFW/Rye done with generations or just a single ferment?

The 12 mth aged CFW/Rye was a 4th gen batch. I wish I could have gone to a 5th - but I needed the fermenters.

Next time I make a batch I will have to start from scratch

Could you just freeze say 10 litres of backset and thaw it out down the track or does it not work like that?

Yep, that will work just fine :handgestures-thumbupleft:

Whiskey Baron wrote:Well 12 mths have finally passed for 1 of my "tweaked" CFW brews on oak - the one where I've added rye bread (let it go stale, whack it into a blender & go for a 70% - 30% cornflakes to rye bread ratio).

OMG!! I thought this stuff was mothers milk when it hit 6mths :o It DOES get smoother with age.

To all those who have done this recipe (or a slight variant) please put a jar or 2 away for 12 mths - the wait WILL be worth it!!

The 4L I managed to keep for 12mths has dramatically been whittled down to 1.5L the past cpl of weeks - it literally is like honey from the gods! Straight with an ice cube or 2 is my preferred way to drink it, occasionally with a dash of dry ginger. :handgestures-thumbupleft:

Without being to biased - I've yet to taste any commercial spirit/ bourbon/ whiskey that is as smooth as this @ 40%.

I've said it several times before - Zak this is a hell of a recipe & thank you so much for posting it up :handgestures-thumbupleft:

Whiskey baron may I ask how you aged your product to achieve such outstanding results, either in a barrel or with dominos? What was the oak used and was it medium charred, the ratio per grams of oak to litre of spirit.
I have read so much about over oaking and do not want to fall into that trap :handgestures-thumbupleft:

Medium toast dominoes, 10g/L works for me.

Your really gotta try a few things and see what you like, though.

Zak Griffin wrote:Medium toast dominoes, 10g/L works for me.

Your really gotta try a few things and see what you like, though.

We're cutting our weekend run tonight. How long do you normally leave the oak in st that ratio in a 65% spirit?

As long as you can!