Ryno wrote:Put a MacWhiskey down on Monday as follows:
2kg medium peated malt
1 can of Briess CBW sparkling amber (they were out of Caramalt)
3kg Sugar
bakers yeast
You can really smell the peated malt. Smells fantastic. I guess the big decision to make is; Do I pot still (strip run) then run it through a 4 bubble plate (spirit run) OR just run it through a 4 bubble plate. Im wondering is there a big difference?
Just a quick update on this recipe I did above. Very smooth to drink. Ges really quick. However, don't bother with the peated malt. While is does have a great aroma while fermenting, none of the smokiness has carried over. And I mean none. Will do this recipe again this weekend and will try another malt. :handgestures-thumbupleft: