Introductions
Posted: Thu Mar 14, 2019 5:47 am
Hi All,
This is my first post, let me start by saying thanks to everyone for contributing to such a great resource for us newbies. Usually I lurk ok forums for ages but figured I would jump straight in and introduce myself. I am based in Launceston and have just recently added the Alembic Pot still to my grainfather. I have been all grain brewing beer for years and in the interest of loosing weight I have gone Keto and decided to start making spirits rather than beer.
So far I have run a sacrificial alcohol run through it, an old apple cider that after 2 weeks is now what I call drinkable but May age out OK. Is it OK to drink the first run after the vinegar run or should I dump it?
I have also done a 60L whiskey run with 30kg Gladfields distillers malt and 5kg prayed malt, OG1.1110 and after 2 weeks is down to 1.030 using Ec1118. Do you think this will ferment out any drier than that?
Just last weekend I also put down my first rum wash following the hook rum recipe. I am not much of a rum drinker, I hate Bundy. Not berry Australian of me I know but it is what it is. I used Ec1118 on that as well fermenting nicely at 25* apart from the mess it made of my germ fridge. I know people say it can be fermented at 35* using bakers yeast, can I push the Ec1118 higher than 25 without causing off flavours? Coming from a beer background I am used to low and slow to accentuate the hop characteristics so high temps are a bit foreign to me (apart from the odd Belgian or saison).
Sorry for the long first post and thanks again for this great source of knowledge.
Cheers,
DanteHicks
This is my first post, let me start by saying thanks to everyone for contributing to such a great resource for us newbies. Usually I lurk ok forums for ages but figured I would jump straight in and introduce myself. I am based in Launceston and have just recently added the Alembic Pot still to my grainfather. I have been all grain brewing beer for years and in the interest of loosing weight I have gone Keto and decided to start making spirits rather than beer.
So far I have run a sacrificial alcohol run through it, an old apple cider that after 2 weeks is now what I call drinkable but May age out OK. Is it OK to drink the first run after the vinegar run or should I dump it?
I have also done a 60L whiskey run with 30kg Gladfields distillers malt and 5kg prayed malt, OG1.1110 and after 2 weeks is down to 1.030 using Ec1118. Do you think this will ferment out any drier than that?
Just last weekend I also put down my first rum wash following the hook rum recipe. I am not much of a rum drinker, I hate Bundy. Not berry Australian of me I know but it is what it is. I used Ec1118 on that as well fermenting nicely at 25* apart from the mess it made of my germ fridge. I know people say it can be fermented at 35* using bakers yeast, can I push the Ec1118 higher than 25 without causing off flavours? Coming from a beer background I am used to low and slow to accentuate the hop characteristics so high temps are a bit foreign to me (apart from the odd Belgian or saison).
Sorry for the long first post and thanks again for this great source of knowledge.
Cheers,
DanteHicks