Aussiedistiller, Home Distilling, Moonshine, Home Brew

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.

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

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

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:

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... ?

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

Ok, so is it the modular pot still and not a reflux? If so, quickly dropping abv on a strip run is pretty normal.

ok cool thank you heaps for your help

Is this like jack Daniels??

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:

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.

can you use fresh corn kernels of of can instead of cracked corn?

As in stripping corn cobs? Don"t see why not, frozen corn would work to. Would be a lot more expensive though.

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...

In that case I am not sure what they put into tin corn? Lots salt maybe preservative, may not ferment properly :-B

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

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 ;-)

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

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..

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: