Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
I've eventually got a fairly good whisky flavour happening. I soak some neutral alcohol
45% abv with oak shavings - approx 6 tsp of virgin oak + 3 tsp of toasted oak for 2L of spirit. It only needs about a week or so to get the flavour and colour it needs.
I have some crystal malt grains, and some black porter? malt grains that I have soaked in some 75% spirit - enough liquid to cover the grains by an inch or so.
Likewise, i have some peat ,from the gardening shop, that I toasted in a covered can, and have also been soaking with some 95% alcohol.
I add about 4-6 teaspoons of the liquid from both the malt and the smoked malt to the oaked spirits.
Comes up really nice - just like the Islay malts. If you're not so much into the smokey flavour, just use less or none.
Just for fun, i sometimes add a couple of peppercorns ,for a little heat,, a teaspoon of dark honey, some vanilla pod, and or some port to the whisky - they all add a nice touch to it.
Tony
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
Does anyone have a recipe for using Whiskey with AG? John
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
I have a empty coors keg, i would like to use it to make a keg still. I have made beer for years but never white liquor ,Moonshine,. All my friends are asking me to make some Shine so here i am. Where do I start. I have looked at Essential Extractor column with connector as a option to getting started but would like more input on this
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
I´m trying to build an Esential Extractor. Would you like to help me...? thanks
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
Hello Jairo, Rick at Brewhaus or myself sells the perfect column that fits right onto a Sanke Keg. It will produce on the average around 194 proof in reflux mode or just drop the lower section off and run it in a traditional pot still mode. Either way, it works great. We sell the complete unit on a 29.5 quart kettle with everything you may need or we could sell you just the column. The columns are the same so they will fit our kettles or a Sanke keg. We do not offer Sanke kegs. Thanks Tommy Miller www.brew-usa.com [email="tmiller brew-usa.com"]tmiller brew-usa.com[/email]
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
Try this web site it might help. http://www.homedistiller.org/
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
black patent? An umalted toasted barley if i remember. NIce work It sounds much cheaper and easier than starting with grain and haveng to remove or deal with them during the process.
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
I've been having some amazing results using a process similar to Tony's. I use a nuetral spirit at about 50% ,I jokingly call it cask strength,. I put 3 Litres in a glass jar with 2 cups of the medium toast oak chips ,available on the brewhaus site,, one cup of RINSED crushed charcoal,also from brewhaus,. A couple of peppercorns, little vanilla extract, little honey, 1/2 cup pulverized wild rice 1/4 cup raisins, and two tsp of my secrete ingredient - Guinness! I try to age it as long as possible. It's really smooth after about 3 weeks ,no doubt due to the charcoal and rice,, but the 'whiskey' flavor from the oak isn't as strong as some folks like. In about 2 months the oak flavor is perfect ,for me,. It continues to mellow in flavor as it ages ,I usually run out before 6 months, but I assume it keeps getting better,. As I said I was pleasantly suprised with the results.
I'd like to know more about the malted grains and the Black Patent/Porter? you guys refered to. Does it impart a more Scotch like flavor ,along with the peat? Where can I get it?
Any other tricks?
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
When you make whiskey do you still throw out the heads and tails or is that where the flavor comes from?
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
Hey Lamp! I only throw out the first 50-100ml, depending of the volume produced by the still being run ,and then only if I am running a fruit or grain based wash,. A pure sugar/water wash dosen't produce enough harmful things ,like methyl, to bother with, but the tails can, and often does add an off taste. I quit collecting when it no longer tastes good!
enjoy th' fruits of yer labor mate!
Spiritmaker
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
