Mac's Bourbon Whiskey Knock Off (BWKO) Discussion

[Brikky]

Sweet, cheers.

[Brikky]

Saw it asked before but not sure if it got an answer.. Is it worth rinsing dusty grain before use?

[MacStill]

Saw it asked before but not sure if it got an answer.. Is it worth rinsing dusty grain before use?

Cant see how it would hurt anything mate, could be a good move depending what the dust actually is :handgestures-thumbupleft:

[stilly_bugger]

Is it ok to use whole wheat and whole barley?

McStill uses whole wheat and whole barley in his. But recently he's replaced the barley with caramalt grain, with good results.

[Brikky]

Cheers

[haze]

im impressed with the speed of the fermentation. My 2nd gen took 4 days to finish now i have to buy more sugar again :)

I started a TPW at the same time as the first gen of this recipe and its still bubbling..

Stripping was bloody quick too with the packing taken out of my boka. about 2.25 hours overall. Ill be filling SS 15litre stockpots at a rate of knots at this rate.

Im a bit unsure about how im going to do with spirit run with the boka in potstill mode. I have a temp controller i guess thats all the control i have (im used to refluxing)'

gettin excited :D i hope i get a big tasty haul for my efforts

[bluess57]

Anyone tried a sour corn starter in the first generation?

[Kimbo]

Anyone tried a sour corn starter in the first generation?

Yep, that's how i do all my Whiskey Knock off :handgestures-thumbupleft:

[bluess57]

How much corn do you sour ?
I just put 3 cups of corn (500g) each into 2 jars with some rain water.

[Kimbo]

The quants are up to you dude. I just did mcstills wko recipe, just soured the corn first.

[MacStill]

DO NOT USE A 20L BUCKET OF SOUR CORN IN ONE FERMENTER....... READ!!!! "DO NOT"

:laughing-rolling: :laughing-rolling: :laughing-rolling: :laughing-rolling: :laughing-rolling:

[Kimbo]

DO NOT USE A 20L BUCKET OF SOUR CORN IN ONE FERMENTER....... READ!!!! "DO NOT"

:laughing-rolling: :laughing-rolling: :laughing-rolling: :laughing-rolling: :laughing-rolling:

Caveman! have you got something to tell us? :think: :laughing-rolling:

[Goldie]

DO NOT USE A 20L BUCKET OF SOUR CORN IN ONE FERMENTER....... READ!!!! "DO NOT"

:laughing-rolling: :laughing-rolling: :laughing-rolling: :laughing-rolling: :laughing-rolling:

Caveman! have you got something to tell us? :think: :laughing-rolling:

That's taking sour mash to the max!!!!!!! :teasing-tease:

[bluess57]

By the looks of it, my starters are no good -> to the worms it goes.
The starters initially fermented with bubbles visible, but now have a white film on the surface which I suspect is mold - Fusarium.
Least I know the corn is preservative free.

[MacStill]

Caveman had his starter on a heat pad & kept it at 30c , if dog sick is what your after it worked perfectly :laughing-rolling:

[Kimbo]

By the looks of it, my starters are no good -> to the worms it goes.
The starters initially fermented with bubbles visible, but now have a white film on the surface which I suspect is mold - Fusarium.
Least I know the corn is preservative free.

Just keep it a little longer and see how it goes, my last batch did that, then the white foam disappeared and it soured up nicely ( or dog sickly):handgestures-thumbupleft:
sometimes it takes a little longer.

[bluess57]

Haven't thrown them yet, but I don't think I'll use it... here is a couple of pictures, that isn't foam on the surface

[Kimbo]

looks ok to me,
believe me, this stuff gets pretty rank!

[bluess57]

It doesn't smell bad to me... just a souring corn smell.
Too used to beer brewing I guess.

I am going to try another mini-starter experiment. Using a salted water soak of the corn for 8 hrs or so, then drain and refresh water.

[Kimbo]

Cool, let us know how you go. I'm interested to see what the salt water does. :handgestures-thumbupleft: