Aussiedistiller, Home Distilling, Moonshine, Home Brew

:text-+1: hearts for a subtle wheat vodka or whisky, and/or reflux for a really smooth neutral.
I find the wheat taste comes forward after 6 months or so of aging especially if kept as whitedog.

kiwikeg wrote::text-+1: hearts for a subtle wheat vodka or whisky, and/or reflux for a really smooth neutral.
I find the wheat taste comes forward after 6 months or so of aging especially if kept as whitedog.

umm not trying to be a smart arse but wouldn't you call that whiskey :laughing-rolling: :laughing-rolling:

Well yes I guess but then I would call that ponteen thread recipe a vodka..
I also heard you call carona beer once too...
I guess the point is this weetbix recipe is very versitile and by using different stills and amounts you can push it either way towards vodka or whisky.
I like it, my mates love it and I guess what it gets called means nothing when the boys are all kicking back elegantly wasted on somthing crafted with a level of attention larger distilleries could never lavish on a commercially availible product.

Last weekend I ran two strips of weetbix-wash over two days and combined. This weekend I did a second distill on Saturday and today a third distill. Got 3.5 litres at 90% abv of nice clean neutral with a subtle wheat flavour (the rest went to feints for future processing). I watered down this third distilled spirit to 50% abv and put it on oak wood chips. I'll let it colour up this week and then bourbon flavour it. It will be good like the last batch of same made bourbon.

Been a busy boy tonight ,,,, just put one of these down... ive got this gut feeling that its what im exactly after , a nice dry neutral ...probably why im alittle excited LO

Good move Linny,

I reckon you'll be happy with it coming off TPW's.

Once it run play with your timber selections...I'm trialling Cherry timber currently.. it's very "red" if it tastes as good as it looks I'm sold.

bt1

I really don't see the point of making a nuetrel to put on oak.

There are plenty of other recipes for that.

Nuetrel is a base for making liquers, or using essences or macerating in my opinion.

Sounds like vodka on oak? Isn't it a malt base on oak you want for whisky?

I use them for essences ,,,, but when i make an essence for rum, bourbon or scotch,,, i use my old sticks to try and smooth it out a bit... then filter it and add essence... comes out really nice and i feel like im not wasting my dominos ... as much x_x

Linny wrote: then filter it

With carbon?

no coffee filter,,, get the little chunks of timber and char etc LOL

Linny wrote:no coffee filter,,, get the little chunks of timber and char etc LOL

Thank god you had me worried there :handgestures-thumbupleft:

Hahaha :laughing-rolling: :laughing-rolling: :laughing-rolling:

I'm not all that sure I'd class weetbix as a neutral. Some folk will see it differently...great! speak up!

Is however a very smooth flatter tasting spirit with no wash nasties. It's an ideal stepping stone up from TPW's to Sugar/grain UJSM's to a full AG if you so desire without the hassles and time and bloody endless work practices of resting, heating, resting, heating, blah blah blah.

It has a notable quality...it fills 19lt SS post mix kegs with stuff just about everyone likes and allow you space to develop other more specialist washes.

it's cheap, effective, easy, fast and of good quality.

For those like self who prefer a lighter spirit base ( Irish is the passion) it provides the incentive to go grain, a good result and invites that journey everyone goes through...experimentation!

A convinced
bt1

I agree it can be used as a base for your malt drinks if ran as if for one.

There has been talk of running these through reflux stills with the aim of making a nuetrel then calling it nuetrel and whisky at the same time.

All good if you are running it through a pot or a bubbler, but it will not be as clean as a TPW run through a reflux.

What is in it to make it a whiskey, dumb ass question I know, but I just don't understand the hole making whiskey thing.

Linny wrote: get the little chunks of timber and char etc LOL

Hasn't anyone ever told you a bit of roughage or fibre in your diet is good for you :smile:

googe wrote:What is in it to make it a whiskey, dumb ass question I know, but I just don't understand the hole making whiskey thing.

It's grain based, but you will not get the flavour unless you are using a pot or bubbler.

Even then there will not be much of a carry over because in these recipes you are using the grain as a nutrient not for flavour, it is basically a sugar wash with a little flavour as apposed to an all grain recipe.

Thanks Sam :handgestures-thumbupleft:

googe wrote:Thanks Sam :handgestures-thumbupleft:

No probs bud, thats what were here for ;-)