Nathan02 wrote:ok collected 1.9l of hearts that tasted pretty good. was after a quick drinker so watered to 40 percent ( not ideal for oaking i know) and oaked it with 15grams per litre. but ive used toasted french oak. im worried, should i have used american? anyone had good results on french?
Nathan02 wrote:dominoes mate
Ronker wrote:Been wanting to try this for a while,
But I do like the smokey aftertaste of a malt, I know I went be my single malt though.
So I have
A kilo of pilsner malt
A kilo of heavy peated malt
A kilo and half karamalt
As much sugar as required.
Was going to ferment then strip fast in pot still then do slow spirit run with good cuts.
My question was, should I just boil up the malt lightly and just tip it all in together with sugar etc n pitch yeast once cooled, or
Is there a better way to treat to malt before putting in wash?
Cheers
JDB wrote:Just finishing off my first MacWhisky and have a couple of questions for the you gents. Ran it through a detuned Boka, have done a lot of rums so have the operation sorted.
1. Yield seemed a little low, but the tails was very long compared to the rum runs, is this normal? Isn't surprising given the available sugars in this wash compared to a 3l molasses 3kg sugar wash. Output smells/tastes great into the tails though.
2. Have reused the lees in the barrel after I racked off. Seemed to be lots of flavor left in the grains so i added more sugar, dry malt that I had sitting around and more water, is bubbling away happily now. Anyone re-use the grain bed like this or am I just be a tight arse?
3. Put another wash down using Caramalt and dark malted grain, smells great, but what will it taste like?
4. I'm in on both the oak buys, thinking heavy charred American Oak, any other recommendations?
Thanks for any advise. Can't wait to try this stuff.
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