Aussiedistiller, Home Distilling, Moonshine, Home Brew

RC Al wrote:Funnily enough, I dont have any loose corn, but here are the whole grians I have handy, weight per litre

Malted barley 800g
Malted Rye 720g
Feed wheat 845g
Feed Oats 645g

No doubt there will be variations from there, but these should get you ball park

Thx so much. Didnt expect you to go to that much effort. ^:)^

Just went out & weighed 1L of cracked corn = app 665g
Cheers

gad wrote:Just went out & weighed 1L of cracked corn = app 665g
Cheers

Another legend. Thx gad

Gents, whilst you debate weights per kg eg density, may I ask wat the final product is like? I prefer bourbon!

It is like bourbon. How like bourbon really depends on how much wood and age you give it.
There is no rye in this particular recipe so it also depends on which bourbon you like to drink.
It is a smooth corn whiskey that can be adjusted to your own personal taste

Fair comment, is was wide open I grant you, Sounds good and I can work on it to taste how I want it.

chipboy wrote:Gents, whilst you debate weights per kg eg density, may I ask wat the final product is like? I prefer bourbon!

A batch of mine, I got told was like makers mark, yes I add rye

bluess57 wrote:

chipboy wrote:Gents, whilst you debate weights per kg eg density, may I ask wat the final product is like? I prefer bourbon!

A batch of mine, I got told was like makers mark, yes I add rye

How much rye do you add ?

I add 500g whole grain rye meal to a 60L CFW wash

BigRig wrote:

bluess57 wrote:

chipboy wrote:Gents, whilst you debate weights per kg eg density, may I ask wat the final product is like? I prefer bourbon!

A batch of mine, I got told was like makers mark, yes I add rye

How much rye do you add ?

1 cup for a 30L fermenter

With the use of boiling water am i right that the grain doesn't need to be milled ?

Milling will increase flavour but not huge change..

Does the wash get milky in appearance as you go further into the generations ?

Not that I have noticed big rig but 8 do not grind up the grains so that might make a difference if you do that

49 pages and there isnt a discussion on oaking.
I will use USA oak and I was thinking of charring 5 dominos + 5 med toast.

Does this sound OK?
should i char more / less ?
anybody mixed USA and French ?

Booze is going in a corny keg for 12 months @ 62-65%

Hey big rig I have some of this BWKO that has been on 5 star dominos for 12 months, med toast American and heavy toast American. I had 20 to 25 grams in 3 litres. Both taste great but the colour has not come through and is very like. I have previously used French taste is good and colour super rich. I just have a stripping run to go and I will be putting 30 litres away for 12 to 18 months. I will use 210 grams and have decided to mix it all up. It will be 90 heavy and 90 medium toast American for a more traditional bourbon taste and 30 French to give the colour I like. I hope that helps

Wellsy wrote:Hey big rig I have some of this BWKO that has been on 5 star dominos for 12 months, med toast American and heavy toast American. I had 20 to 25 grams in 3 litres. Both taste great but the colour has not come through and is very like. I have previously used French taste is good and colour super rich. I just have a stripping run to go and I will be putting 30 litres away for 12 to 18 months. I will use 210 grams and have decided to mix it all up. It will be 90 heavy and 90 medium toast American for a more traditional bourbon taste and 30 French to give the colour I like. I hope that helps

Just the kinda response i was hoping for :handgestures-thumbupleft:

I see you are going for 7gm per litre, thats what i go with too.

Do you think charring some might help with colour or different flavour?

Thanks Wellsy as always.

I have not done any charring sorry, will probably experiment with some used dominoes once I get a few , oh and I will need to find some motivation lol. I suspect charring will smooth things out rather than colour but that is based purely on charcoal filtering reasoning not on any facts.
Was looking at sourcing my own oak to toast and charr but then reality hit me.I take so much care with cuts and storage what the hell am I thinking when looking to save $5:00 on oak I know works and potentially screwing up 30 litres of my finest.
I am just going to stick with the 5 star dominoes because the effort for me is not worth the risk.
Will definitely be experimenting with small 3 litres batches but not until after I have a few cornies aging nicely.

BigRig wrote:

Wellsy wrote:Do you think charring some might help with colour or different flavour?

re: charring
I always add 1-2 charred previously used dominos to my 3L ageing batches.
My experience is that it can add a very light smokey-ness which I like, and the charcoal has gotta be good in a filtering kinda sense.

BigRig wrote:I see you are going for 7gm per litre, thats what i go with too.

Do you think charring some might help with colour or different flavour?

Thanks Wellsy as always.

7gms/ltr is my oaking ratio too. I use to put 14gms/ltr in for the first 4-6 wks then take out half as it helped to build colour quicker. French oak is def better at making that rich red colour which still looks the part when diluted down to 40%.
In regards to charring ive found it to make the colour even lighter, but i dont char too much really.

Wellsy, i wouldn't rule out chasing some oak yourself. The flavours from it can be quite different from dominoes and you may surprise yourself what you can create.
Old port barrels or staves from an ex wine barrel can bring something quite special to the finished product.
I got a few kgs of staves posted in from a fella using ex wine barrels for furniture. Has lasted me years.
All about experimenting as you already know! :handgestures-thumbupleft: