Another noob!

[Gagginforit]

Hey all,

I'm new here, i have been distilling for about 8 months. I have a reflux still, its a turbo 500, its not the best but it does the job i guess. I joined up to find out a bit more in the downtime, heat etc i live in brisbane. I mostly make my own wiskey by charring 1/2 my oak chips, then burbning maple syrup on the stove in a pan, then i add my charred oak chips too it with some brown sugar and add it to the alcohol at 40% into a demijohn. I leave it for a bout 3 weeks then filter it through muslin cloth a few times till she's nice and clear. Thats that. Thats really all i make for myself. But as i learn more, and the weather cools down i will make some different bits and pieces.

Cheers guys, will see you round.

[maheel]

welcome Gaggin

sounds an interesting recipe, tell us a little more about the "cooking" of the maple syrup and oak if you have time as it sounds yummy :)

[8-ball]

welcome gaggin good to see you finally jumped across from boost :clap:

[Cane Toad]

Hi Gaggin,and welcome to the "friendly forum".I'm sure you'll find your time here very enjoyable :handgestures-thumbupleft:There a few fellas here running T500's and could probably show you how to really get the most out of em.
Cheers
BD

[stubbydrainer]

G'day Gaggin
have fun here mate, its a cool place to learn the craft ;-)

[MacStill]

welcome Gaggin

sounds an interesting recipe, tell us a little more about the "cooking" of the maple syrup and oak if you have time as it sounds yummy :)

+1


And welcome aboard

[hoppy]

Hi Gaggin

And welcome to the forum the home of the friendly :teasing-tease: :laughing-rolling: :laughing-rolling:


:mrgreen: :mrgreen: Cheers Hoppy :mrgreen: :mrgreen:

[Gagginforit]

Cheers guys, i have recently given making beer a go also. Just a basic recipe, you know from the tin. You guys would probly shudder at the thaught. But i just want to get the process going before i start using grains etc, and generaly get thing as good as i can.

It looks pretty complicated, the grains, yest pitching etc. Thats what i thought when i started making spirits, again, i'm only making spirits the 1/2 arsed way, using packet yeast, carbon and dextrose.

I am loking to start using different ingredients, methods and techniques to improve my distilling.

[maheel]

if your into beer then have a read of this

Move To All Grain For Thirty Bucks, A tutorial thread for those who are interested in AG
http://www.aussiehomebrewer.com/forum/i ... opic=38674

i started AG with the $19 pot and made great beer
made about 12L a batch easily on the stove top in the kitchen

now i am doing 23L batches in a keggle

a lot easier than it seems once once you "understand" the steps

get onto the TPW if your doing neutral spirit.. it's great !!

[Gagginforit]

if your into beer then have a read of this

Move To All Grain For Thirty Bucks, A tutorial thread for those who are interested in AG
http://www.aussiehomebrewer.com/forum/i ... opic=38674

i started AG with the $19 pot and made great beer
made about 12L a batch easily on the stove top in the kitchen

now i am doing 23L batches in a keggle

a lot easier than it seems once once you "understand" the steps

get onto the TPW if your doing neutral spirit.. it's great !!

Will definately look at that today. Cheers mate.

[Gagginforit]

Oh and that maple syrup!!

.This is how i make my jack daniels knock off

I first take my chips, i halve them, then i turn on the grill maybe 180'? 200'? on the oven and lay that 1/2 in a tray and take out a pan, a largeish pan and turn on a ring about 1/2 way maybe 3/4 depending on your cooktop.

So you now have your oven grill on and your stove top on with the pan on the heat and hot your demi john ready and your alcohol at 50% or whaterver you have it at ready also.

Load up your chips and set them charring, you will need to check it continuosly untill it charrs nicely. Now chuck in to that pot on the stove top your maple syrup, it will bubble and steam, the idea is to burn it, then add some brown sugar, it should go gluggy and syrupy, now add your charred chips to it, it will turn black, stur it up with a speen, crunch them chips if you can then let it cool back down for an hour or so. It wont smell too good.

After an hour heat it back up, add a cup of water to thin things out again and funnel the mix into your demijohn/container? and add your alcohol ontop, mix her up and then add theremaining 50% of the chip, let it sit for a fortnight or more.

Filter out the chunks and have a go. This is where i add my essence to taste.


Note i did not specify any measurement, as its purely to taste, i have never recorded any quantities either :sad: , but i can. It is a trial and error thing. But its pretty good. I had left a bottle for about 5 months, it tasted pretty darn good, usually i make about 6 of these, i put 2 in storage and the rest people drink when they come around.


I have not had a single complaint to date.