Hi All,
Finally signed up. Been reading quite a bit and getting bogged down in terminology and different names for the same things. I see a recent post by Woodduck was very helpful in suggesting not to get overwhelmed. I have a Pure Distilling Reflux and have done about half a dozen runs. My problem early on was the outside temp (I know that's funny being in Perth) but the cold in the shed was a problem. Easily fixed with a warming belt so glad that's sorted.
I love my whiskeys, and have lovingly consumed some absolute awesome stuff. Laphroig, 21 yr Old Pultney, 15yr Glenfiddich, Sullivan Cove, Nant, Limeburners, and anything else as cost never stopped me except when a bottle of Sullivan Cove French Oak bottle went for $10,000!
My processing has been simple and straight forward using the turbo yeast with carbon and dextrose. I have fallen absolutely in love with the following two:
1. A month on toasted French Oak chips
2. 14 days on Bourbon Chips.
I don't mix anything else with it. I read that you guys do all sorts of stuff from nutrigrain and weet-bix to epsom salts in your mash. Am I seriously missing anything? I want to keep it basic so what easy mash can I try that could leave my current stuff for dead?
Big J