Divey wrote:I put a 23 litre ferment down about three weeks after following McStill's recipe to the T, other than the fact this was 23 litre as opposed to 25 litre. :-|
Last Saturday I did a stripping run and gathered about 4 litres at 65%. I added some of the dunder back into the next generations brew as suggested and used the lees from the first ferment. All has fired up and is cranking away nicely for the second time. :-D
What has amazed me is the aroma from the first run off. It smells so powerful of vanilla. Is this normal. :?:
McStill wrote:Yes its normal mate, I love the smell of a molasses wash heating up :handgestures-thumbupleft:
McStill wrote:But I've had some red wine barrel staves that were stained & had a white sugary coating on the stain, I loved the flavour it gave my UJ :handgestures-thumbupleft: I just thought it was sugars that stuck to the staves during the aging process :think:
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