Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Wobblyboot » Tue Dec 12, 2017 5:04 pm

whiskeyshiner wrote:I know this is a bourbon discussion but has anyone dropped the corn and just done say 4l of barley, say 2l normal and 2l malted. Just finished a few mcwhiskys which are my top shelve stuff now I want to pump out some everyday stuff I was thinking id play around with this recipe as I’m over bourbon at the moment. Interest to hear what you blokes have experimented with

I swap the wheat for malted rye.
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby bluc » Tue Dec 12, 2017 5:22 pm

Whiskeyshiner no it doesnt taste like burbon because its sour mashed. For bourbon flavour you need corn...
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby whiskeyshiner » Wed Dec 13, 2017 2:49 pm

bluc wrote:Whiskeyshiner no it doesnt taste like burbon because its sour mashed. For bourbon flavour you need corn...


Thanks mate thats exactly what I was trying to determine. I’ll be adding some backset for this experiment. Cheers
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby travid86 » Tue Mar 27, 2018 6:37 pm

Hi guys need some help with this recipe I’ve only done it I once to 5th gen with good success but now I’m doing a second try from gen 1 (stripped gen 1 and doing gen 2 now)when I do the stripping run its starts nicely at 80-85% then within a minute it goes to 60% why is this happening any help wouldn’t be great.I can’t wok it out ( :angry-banghead: Starting sg is 1040-50 and fg is 990) :angry-banghead:
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Doubleuj » Tue Mar 27, 2018 6:42 pm

travid86 wrote:Hi guys need some help with this recipe I’ve only done it I once to 5th gen with good success but now I’m doing a second try from gen 1 (stripped gen 1 and doing gen 2 now)when I do the stripping run its starts nicely at 80-85% then within a minute it goes to 60% why is this happening any help wouldn’t be great.I can’t wok it out ( :angry-banghead: Starting sg is 1040-50 and fg is 990) :angry-banghead:

Gday mate, welcome here, how about throwing a thread up in the welcome centre to introduce yourself :handgestures-thumbupleft:
As for you run, it’s got me a bit baffled, I was going to that the wash didn’t ferment out but your sg’s are spot on..
What reflux still do you have? Could be a leak... ?
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby travid86 » Tue Mar 27, 2018 7:10 pm

Thanks I will go to tee introduction section but couldn’t work out how to do so I’ll look more into to it....it has me baffled to I brought the 5star modular head (awesome bit of kit by the way) on a 50ltr keg I’m almost 100% sure there are no leaks but I’ll have another look
Cheers
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Doubleuj » Tue Mar 27, 2018 7:22 pm

Ok, so is it the modular pot still and not a reflux? If so, quickly dropping abv on a strip run is pretty normal.
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby travid86 » Tue Mar 27, 2018 8:19 pm

ok cool thank you heaps for your help
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Coolabah » Sun Jun 24, 2018 11:34 am

Is this like jack Daniels??
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby woodduck » Sun Jun 24, 2018 1:10 pm

No it's shit loads better. If you want a Tennessee whiskey like Jacks substitute the wheat for rye but be prepared to let it age for a while cause rye is quite peppery for a while.
I was a jacks and turkey drinker till I made this stuff and now I hate drinking jacks :puke-huge: . I did the rye thing for a bit but now I just run Mac's recipe as it is :handgestures-thumbupleft:
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Dig Brinker » Mon Jun 25, 2018 12:31 am

I use rye instead of wheat, then age on oak (in my charred American barrel) & then finish on charred oak & toasted cherry which gives a jack taste but a hell of a lot smoother. I call it JDKO. Drinking some at the moment just barrel aged, not finished on cherry and is somewhere between jack and a Woodford type bourbon. The toasted cherry adds that fruity sweetness that Jack’s cherry maple charcoal process supposedly does.
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Coolabah » Mon Jun 25, 2018 11:07 am

can you use fresh corn kernels of of can instead of cracked corn?
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby bluc » Mon Jun 25, 2018 11:39 am

As in stripping corn cobs? Don"t see why not, frozen corn would work to. Would be a lot more expensive though.
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Dig Brinker » Tue Jun 26, 2018 1:36 am

He said canned corn, B. Not sure how fresh corn goes, off the cob or from a tin. Especially whole kernels. You’d have to break them open to release the flavour...
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby bluc » Tue Jun 26, 2018 7:53 am

In that case I am not sure what they put into tin corn? Lots salt maybe preservative, may not ferment properly :-B
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Coolabah » Tue Jun 26, 2018 8:26 am

The can says corn kernels 65% brine35%(water salt sugar) and says no preservatives cost me 0.80c for 400g
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Sam. » Tue Jun 26, 2018 9:02 am

Coolabah wrote:The can says corn kernels 65% brine35%(water salt sugar) and says no preservatives cost me 0.80c for 400g


Salt is a preservative ;-)
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Coolabah » Tue Jun 26, 2018 1:18 pm

Wouldn't I be able to get rid of the salt it's just they dried corn kernels are taking forever to soften
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby bluc » Tue Jun 26, 2018 2:10 pm

I wouldn't worry about them getting soft or pre softning the corn for a sugarhead dump them in or grind and dump them in if you grind and dump in I found it gives more flavour, especially the barley if you don't own a mill just put it in grinding is totally optional...... By the time gen 5 comes round they will be well and truly soft..
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Re: Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

Postby Sam. » Tue Jun 26, 2018 7:41 pm

Coolabah wrote:Wouldn't I be able to get rid of the salt it's just they dried corn kernels are taking forever to soften


If you rinsed it in fresh water I don’t think it would adversely effect the ferment :handgestures-thumbupleft:
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