by PeeGee » Fri Jun 15, 2018 3:36 pm
Hi all,
I have experience in fruit wine-making, brewing, liqueur making and mead-making stretching back to 1971.
I have been distilling sugar washes for the last 6 years, and, have just in the last 12 months, been improving my knowledge by making AG whiskies.
The latest unit is a four inch 4 plate bubble still on a 50L keg, two 2.4Kw elements. I have done two runs so far and have learnt a lot but realize there is a vast amount I don't know.
The best way for me to learn is to do i.e. more washes and more runs to feel comfortable about what I am doing. I am thinking this may take 8 to 10 runs.
I thought it best to become totally familiar with my new equipment before I started to experiment. The recipe I am using is 7Kg of malted barley mashed with 21 L of water at 65.6 C for 90 minutes and sparged with around 9L of water at 75C. I am getting around 25L at varying SGs around 1.055.
I had thought of doubling this recipe so I could ferment and distill in one batch not two. Do the quantities double in this case. That is 14kg of malted barley, 42L of mash water and 18L of sparging??
PeeGee