Boomgate wrote:Should I give up ahead of time and get a Pot still and go from there?
jasonc2861 wrote:I'm getting some good results(ok not as good as a pot still) from the still spirits American gobbler bourban chips also some rum chunks and the jack daniels chips are nice,I've found that if I put them in a ltr jar at about 60% alc,that it takes the flavour and colour out of the chips pretty quickly,week or two maybe,then water down to 40%,they taste ok.i have to say I left some in for a month and half and it tasted a bit woody.filter with muslin cloth,then if you want to make it extra clear go a coffee filter paper.im hoping for a pot still for my bday..told the boss that's what I want.!! :handgestures-thumbupleft:
Boomgate wrote:But yeah, I might have to get myself a McStill potty... uhm that sounds weird...
Andy wrote:Boomgate wrote:But yeah, I might have to get myself a McStill potty... uhm that sounds weird...
make sure ur properly potty trained
agwj wrote:Hi there,
Check out the link bnelow it will answer your question.
http://www.mhtg.org/system/uploads/atta ... ftbook.pdf
Boomgate wrote:agwj wrote:Hi there,
Check out the link bnelow it will answer your question.
http://www.mhtg.org/system/uploads/atta ... ftbook.pdf
I think you have answered my question.... I CAN do it with a reflux still, in fact in some cases they even use a detuned reflux still....
The most interesting line in that PDF was the following "When new whiskey is freshly distilled, it’s colorless and possesses only the flavor and
aroma of the grain and the alcohol. It’s from aging in charred oak barrels that the whiskey
acquires its color, complexity, and richness of flavor."
Which implies to me that if I do grain wash, and then age it on oak it will create a real whiskey..... A pot run might bring across "more" grain flavour, so with my reflux I might not get the full complexity, but I should be able to get close...
McStill wrote:Boomgate wrote:agwj wrote:Hi there,
Check out the link bnelow it will answer your question.
http://www.mhtg.org/system/uploads/atta ... ftbook.pdf
I think you have answered my question.... I CAN do it with a reflux still, in fact in some cases they even use a detuned reflux still....
The most interesting line in that PDF was the following "When new whiskey is freshly distilled, it’s colorless and possesses only the flavor and
aroma of the grain and the alcohol. It’s from aging in charred oak barrels that the whiskey
acquires its color, complexity, and richness of flavor."
Which implies to me that if I do grain wash, and then age it on oak it will create a real whiskey..... A pot run might bring across "more" grain flavour, so with my reflux I might not get the full complexity, but I should be able to get close...
Remember my first response ? ;-)
Your still is not even close to what they're calling a reflux still mate, the pure distilling unit has issues with detuning and the valve doesn't open far enough to collect at pot still speeds.
Before you go pulling the packing out of your rig you should talk to crow, he's done this and had a bitch of a time with it and vowed never to do it again.
Hobo wrote:G'day Boomgate, you have probably move on from this topic by now, but I have made some pretty good Scotch tasting drink using my neutral and oak chips.
I just soak 10 grams of Whiskey chips or American Oak chips per litre till I get the color and flavour I want, then I add a dash of the Still Spirits "Smokey Malt Whiskey" essence.
I usually use 2.5- 5ml per 1.125 bottle, I just flavour to taste.
I like to get my taste and colour from the oak, it just needs that Peat smoke. i reckon it is pretty good.
I think that the whiskey profile kit is a good idea, but I think it would work out expensive.
I have used the Gobbler's Bourbon chips and they are great, just not for Scotch, they are more of a Beam/ Jack D oaker. I have made a nice JD flavour using Gobblers chip, with some Genuine Maple Syrup and a dash of Vanilla Extract, yum
I hope my experiments help a bit. :smile:
Brendan wrote:- Age in an oak barrel for a few years:
Brendan wrote:Here's my plan...
- Buy 3x 25kg bags of malted barley
- Buy a smaller quantity (7kg) of peated distilling malt
- Mash it in a mash tun
- Strain the wort into fermenters and crash cool
- Add a yeast starter
- Distill in a plated column with 4 plates
- Age in an oak barrel for a few years
I've heard it gives good results ;-)
Cheers :handgestures-thumbupleft:
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