How To Make A Peated Whiskey At Home
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- Опубліковано 15 кві 2020
- Today I am going to show you how I made a heavily peated whisky at home.
I love peaty, smokey, briny, ashy whiskeys (no surprise I am a fan of Isley). So I jumped at the chance to make a whiskey with Gladfields New Zealand Peated Malt.
I'm taking you from grain to glass. Including mashing, fermentation, distillation and cuts. I even force age a couple of samples to see what I think will work well for long term ageing in the "cask/barrel".
Un Peated Malt Substitutes:
Golden Promise - amzn.to/2RKhi65
Marris Otter - amzn.to/2XHnRdw
Brisse Pale Ale - amzn.to/34I2Lx6
Other Peated Malts:
Thomas Fawcett Peated Malt - amzn.to/2z28L7S
Simpsons Peated Malt - amzn.to/2Kd4LE0
Brewing America Hydrometer Kit:
amzn.to/3etb6c7
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#peat #homebrew #distilling
Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh? - Навчання та стиль
Jesse, I’m on my 5th batch of peated whisky. I aged the first one similarly to how you did it. But after that I got a 5 liter American oak barrel and have created a solera barrel where i put a new batch in as I feel it’s getting low. I do everything at barrel strength. It changes every time I put a new batch in and the oldest batch is about 2 years old. I use 85.7% peated and 14.3% 2 row. And I use the fermfast whiskey yeast usually. Right now it’s super spice forward. Huge tastes of peat and smoke though. It rounds out nicely with some water from an eye dropper.
Man i can not thank you enough for the videos about all subjects. I started distilling because of your channel and you have been a great help thanks.
Great to hear! Makes me happy to know there is another chaser out there. Cheers mate.
dude; your best work thus far.. satisfies the peat head in me as well as lets me nerd out on the process.
Great video Jesse. Love seeing these focused on mashing. It would be great to see a video covering ideas onto how to make an all grain mash tun out of a big ass blue barrel.
Awesome video! OK - for my most recent version (25 litres) I used 6 kg Gladfield Distiller's malt, 2kg peat smoked malt, 400 gm Shepherd's Delight, 400 gm Toffee malt, and Still Spirits Distiller's yeast. I use a self-built copper alembic still head. After the spirit run I ended up with 3.5 litres at 63% into which I put 100 mm oak staves from a red wine barrel: 1x charred, 1x light toasted sweet range, and 1x medium toasted vanilla range.
After two months it is tasting sweet, with a fruit cake presence, light peat, very slight wood and a fairly long finish. I am pleased so far except that next time I will go for heavy peat smoked malt and 50% of the grain bill. Perhaps an ale malt instead of the distiller's malt, which I think is more suited for using with other low diastatic grains.
Mate, love the Channel. I have been doing a bit on trying to get a decent peated whisky and from a few trials have found this to be pretty well right on the money.. simple, cheap and tastes bloody good... Just a pity it takes so long to age..
For a 25/30 litre mash.
5KG peated malt
3KG white sugar
70 Gms bakers yeast
Sparge three times for 2 hours each. First time 15litres of water@ 73 C, second 12litres @78 C and lastly 5 litres @80 C. Do this in an esky/chilly bin in a grain bag pouring off into fermenter after each sparge. Make sure to stir occasionally.
Add sugar stirring in and let cool to around 25 C and then pitch yeast. Takes approximately 5-6 days to fully ferment. Once finished let sit to clear sediment or you can use a clearing agent if you are impatient like I am. Transfer to still and do a full stripping run in a pot still. Water down to about 20%ABV and do the spirit run. I use 300ml jars and mark on the jars where the theoretical cuts occur. Once finished leave covered over night and then blend to personal taste. Bring down to 40%. I age mine in 5litre glass demijohns with american oak which i char up about half of. I have found that it takes about three months to get it to the stage where it mellows enough where my friends cant tell its not commercial Scotch. Some batches don't last that long though... LOL
I have been waiting for this video! I love the complete process, and I am looking forward to doing a peated single malt myself.
Awesome mate. Which malt are you plannin on using?
@@StillIt I found some peated malt at my local home brew shop. Probably 50% peated, and 50% vienna for a little more color and flavor.
Been waiting for this vid! I’m also doing runs of peated but only 50%. From tasting strip runs I may increase to 100% as the peat isn’t coming through as much as I want. On another note I can never get my wash as clear as yours before charging no matter what I do! Lol. Thanks much Jesse!
Ardbeg is my favorite!! I’ve never thought about making whiskey, but this video is making me seriously excited to! Thanks!
FYI, in Australia you can easily get Gladfield peated mat
And I hope your having a kick ass week as well. This vid was timed perfectly, I've been thinking about making a single grain ( all barley) peated " scotch"
Awesome, get stuck in there mate. I definitly think its worth it.
Ditto.
I have my peated molt ready to go this evening, good timing for this video
Perfect! That is good timing. Enjoy , hope it turns out great!
A friend of mine who definitely isn't me made a delicious whiskey with 100% Simpsons medium peated malt. Not over the top Smokey, had a real chocolatey roasty character with some campfire background notes. Soaked some oak staves in bourbon then charred them (My friend did) and aged for about 6 months before trying. At about 2 years now and really good.
hope your friend enjoyed ;-)
I made mine with 20kg Gladfields mild peat which they dont make anymore and 25 kg heavy peat. It's very laphroaig quarter cask esque and I love it.
Awesome! Anything that tastes like quarter cask is good in my books!
I love your channel. I’ve learned soooo much from you.
Beautiful as usual man - I need to expand my repertoire...! Definitely inspiring.
You should! Peat is fun mate.
Awesome video buddy🥃 Been wanting to do a peated single malt for a while now. Going order some grain today. Thanks for kick ass videos
Great video dude! Really fascinating to see
2:50 Bird!!
Haha, yeah man. Fantail, I love those little guys!
@@StillIt does it feed on your grain?
@@AmorDeae No, they are insectivores, they 'hawk' insects on the wing, and they like hanging out where people are because we stir up the wee bugs that they like.
Thank you for all the great info you constantly give!!
Quick question... What do you set you grain mill at, for crushing your grain.
I surprised myself by wooding with apple and cheery wood, toasted. From BQQ suppliers. Love your work Jesse.
Thanks Jesse!
Cheers mate.
I hope I get to taste a sample of this someday. Great video dude! Love the start to finish process:-)
Bearded you need to make a trip to NZ to see Jesse when things calm down
Me too buddy! Also, listen to Ray!
That 10L reagent bottle (?) is amazing! What a score. I'm feeling very jealous.
Nice one Jesse, Ill be charring some Pohutukawa tomorrow! Interestingly, when I slow smoke meat, Pohutukawa tends to give a much more subtle smoke than Manuka or Kanuka.
Awesome video, Jesse! Did you go searching in the Tails for some “peat water”? With a pot still I sometimes find it in the very late tails. No icky cardboard or wet dog, just peaty water. Great for blending. I hope you saved some video for more in-depth videos, this one is like drinking from a fire hose! Cheers, Mate!
I actually liked the Connemara. But, much less peat. It’s nice and vibrant.
Great project i really enjoyed it,and i know that your next project will also be great
Great overview Jesse! I'd love to know a bit more about the process you used to determine the cuts - particularly the tails! As you've mentioned before, the lower jars can often produce the real smoke. Any surprises or x-factor jars that made the final cut?
Keep on waffling!
Jesse, I was expecting the nuclear option. But very glad you didn't.
Nuclear option is great for cleaning up a crappy cut (less than stellar blend). Good cuts should go directly to wood.
Cheers!
I use to hang around peated person to enjoy this expensive drinks, 😂. Nice work as usually. Hoooo boy! Nice add on.
Fascinating! Don't know where you learnt his stuff! Considering making some now
I’ll have a go at a nz peat bomb after lockdown, always been dissatisfied with not enough smoke and ash flavours in my whiskys. We going all out next time boys and girls!
Hey Jesse! I am fermenting what I believe will be the first ever Peated Whiskey made in Costa Rica. I was able to get Smoked Peated Whiskey malt and a Whiskey Yeast which will handle up to 15% ABV. I have a small Still, use BIAB and like lower levels of peat and smoke. Plus I'm highly impatient. These are the factors that I used to create my process. My grain bill was 40% Whiskey Malt and 60% 2-row Pale Ale Malt. And, yes I kicked up the ABV potential to 15% with sugar. I know- the horror. My reason for sugar is to increase the yield and the willingness to sacrifice some potential flavor. I also plan to only age the Hearts because I don't want to wait for the flavor from the Heads and Tails to mellow with aging. I'm hoping to be able to start enjoying this product in 2-3 months of aging on toasted oak chips.
Diego, nice. Given your goals and tastes I think you went about this in really good way. Awesome thing about this hobby right? You get to do things your way!
@@StillIt The great thing about you sharing what you're doing is I've learned about the different Inputs and how they influence the final product. Then I've been improving my process to hopefully create something I will enjoy. Thanks!
glad your still rocking out the videos !!! got a question for you I want to make a vodka with my new reflux system what would be you favorite mash? Teddys or birdwatchers ? or another thanks for all the videos !!
I think a video on distilling a bubblegum flavour marshmallow wash or a wash made from sweets would be cool. Just wondering how it would taste.
Peated single malt in my future for sure. When I first got into whiskey I actually dumped out a couple of glass of the Ardbeg Ugiedal, but now I can't get enough peat. O have a bottle of Octamore waiting for a special occasion to be open.
Ahhhhh the Ugi, I had a glass last night! so good.
Its crazy how taste changes over time right? Dude, enjoy the octamore, which expression?
@@StillIt The Octamore is 6.1 5 year aged. I believe when the pandemic has passed and we are allowed to people again I'll break it out with my aunt and father-in-law. They're both peat heads as well. It's very wild how taste changes over a not vast amount of time.
nice vid! want to do my one run with around 50ppm but cant find the right peated malt for it.
Could you do two runs one with peated and one unpeated and blend to your liking afterwards? I think that's how Canadian whiskey is produced 🇨🇦 great video Jessy. Sláinte 🇮🇪
Enjoy the videos 👍❤️
Australia gets gladfields malt, most home brew stores carry it.😁
I'm an alcoholic who is 2 years sober now but I still find your video interesting and enjoyable to watch. Keep up the good work
"I'm an alcoholic" = "I've been convinced by other people's labels"
@@fivefingerfullprice3403 I've been in and out of multiple hospitals for DT's and way too many inpatient/outpatient/detox facilities. When I ran out of alcohol I broke into cars to get more money or would go to the store and just steal more alcohol. I was and still am a recovering alcoholic and I'm the one who labeled myself that ;)
@@shaneintegra Lmao you're blaming your criminal behavior on alcohol?
@@fivefingerfullprice3403 when did I ever blame alcohol on anything? I said "I" had a drinking problem but still enjoy watching the videos.. You remind me of myself when I was drinking. Can't comprehend what was in front of me other than I wanted to fight about it 🤣
@@shaneintegra You literally said you were breaking into cars and stealing and blamed it on the alcohol.
Hey Jesse , great vid . Hey have you tried Manuka as an ageing wood?
Awesome man! I love the heavily peated. Mine is 50ppm crisp malt. Can I achieve only 50ppm for my end result? Cheers again. Ben
I've got some Rata which is related to pōhutukawa that I use in my batches along with used bourbon barrel I would have said it's heavy on the cherry flavours and it gives a very red colour. Can send you some if you would like to try it out.
There are 2 kinds of "smoke" in whiskey IMHO, the one is like ash (or smelting an ashtray) prevalent in Laphroaig, and the other is the deep woody smoke of a campfire (super prevalent in Lagavulin. What kind is in this DIY recipe ?
I'm rationing my Marris Otter these days. How much difference would using a 2 row or Munich malt make in the final product ? Or does MO give whiskey a nice distinct flavor ?
I have access to a cherry smoked malt. Would you use it ?
Jesse what made you decide to ferment off grain rather than on grain?
oooh real interested in trying that but highly illegal in uk
Not sure how exactly my brain misread the title on first glance but I thought it said something about peated mead and now I am really curious if there is some way to actually make that a thing. Along with what happens when you distill mead. Unfortunately I live where I can make and run my own still to figure it out.
Awesome video Jesse! Looks like you always open ferment in a barrel without an airlock. Are there benefits from that? Have you ever had any issues with it? Any plans on doing a full video on different methods of fermentation? Keep chasing, man!
its easier , we do not have to worry about contams like the beer guys do. also local contams can give interesting and unique flavours. open fermenting has always been the norm , although most dilstilleries do have a very clean enviroment
Awesome shirt
Love that shirt.
Would love to see some experiments with an all grain vodka.
Thats a cool suggestion. I will have a think about that.
the broken glass cylinder made me laugh quite a bit :D
hah, yeah. Im a cluts
For those who don't have a source for Mangrove Jack's M42 New World Strong Ale yeast, equivalents are Danstar-Lallemand Nottingham Ale or White Labs WLP039 - East Midlands Ale. All these yeasts are characterized by the following attributes "fast, peachy, hi floc and 78% atten".
Fermentis SafAle-04 is much more widely available, but it you can't find it use Mangrove Jack's M36 Liberty Bell Ale or Wyeast 1026 British Cask Ale. These yeasts are characterized by the following attributes "fast, fruity (pear), 80% atten"
sources: www.homebrewtalk.com/forum/threads/dry-yeasts-identified-your-opinions-please.670466/
docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit#gid=1846233287
The peated Irish whiskey is what sucked me down the rabbit hole of home distilling , I have long speculated about the use of water that flows from a peat drainage project from the 1930s near my old sod , any thoughts about how that copper , bronze water used in the fermentation process might affect the final flavor profile ?
Mint video again Jesse. To confirm, you stripped 2/3rds and then on the spirit run you added the last 1/3rd of the wash?
TheMasseyManor I have the same question. This wasn’t clear.
I wonder if you can make a heads and tails cut of smoke.
I used peated malt, 5-50 ppm according to its data sheet. I guess it was around 10 ppm. Smoky but not Islay peat.
I smelled it during mashing and during destillation. But in the final product, even in the low wine there was barely smoke left.
Can it be that small 2l stills behave differently?
What can I do, to improve smoke/peat during destillation process? Phenols have a boiling point of 200-300 °C, so much higher than ethanol and water.
How does Ardbeg manage to get such amount of smoke even when they cut high (compared to Lagavulin where they go down to 56% abv on spirit cut).
@2:52 that parrot :)
You'd save us a bit of time and some hassle if you printed your recipe and instructions in the video details or on your website.
Just to confirm @4:00: 8.33 Kg of your malt in 23L of water, at 65C for 1 hour. Then you sparged to get 30 litres final volume into the fermenter. What was the OG ?
Fermented at 22 to 27C for about a week. FG was 1.00 ish.
I like your yeast selection ! Safale SO4 will give some good flavors in beer. Jack's New World Strong Ale Yeast M42 - never heard of it before. I wouldn't pitch them together because they will work against each other. I'd pitch S04 and let it do its thing until it stops and then pitch the finishing yeast.
Did you taste the wash before distilling it ? How much fruity ester did the SO4 produce ? How much made it into the final product ?
What proof was your spirit run ?
Great video. I'm going to brew this in the near future. Probably next week after my rum is done.
that t shirt is cool wheres it from?
Very cool video lots of cool edits. So you thow the second lot of wash in with low wines for a spirit run ? So its 1.5 times distilled. My peated malt is about 50% un mated gp to 50% peated do you want me to send you a sample
Thats what I did with this one. Next time I think I may try a full strip, just to see. Nice! Flick me a email mate.
Hi Jesse I don’t no if his is the right place to ask my questions if not Guide me to the right place for next time to ask you some questions 👍. So I am a beer home brewer I live in South Africa and you got me hooked on stilling so I am starting to build one a pot stil for whiskey. Using an keg and Collm . Here is where I need help y did you choose a shotgun condenser for your stil is their difference in condensers to make the same end product. If possible let me no thanks 👍🍺
So I tried this and I'm almost under the impression that they must eliminate the trails but keep running it until it's almost water and at that point use the smokey water to water it back down to proof. Otherwise I don't see how they can get that much smoke in it.
So I have been informed that to get the peat to come through you will need multiple runs combining all your feints from spirit runs and just keep repeating. Yes also running down to 0% on strips. Low and slow for both strip and spirit and relatively high volume in the boiler (little to no reflux within the pot)
Instead of mashing, can’t you just use DME and do a mini mash of peat smoked barley? What was your OG?
You could for sure. 2 issues there.
1 - DME is expensive (at least for me here). Thats a lotta chedda for a 75-80 l batch
2 - That would dial down the peat a lot. Im in it for the full on smoke.
But thats the cool thing about this hobby, scale it and change it to suit your goals and tastes :)
There were three individual mashes that got added together days apart. My guess is that the average was right around 1.075 - 1.070.
Did you give your mash tun and kettle a proper wash with PBW between each mash over the 3 days or just rinse it off and give it a good old wash on the last day? That stuff aint cheap haha
Honestly, I cant remember haha. But likely just a rinse down. I would have given it a solid clean once I was done though. Would be worried the next thing I made would taste like peat haha.
I'm wildly curious what would happen if you put freshly distilled whiskey in an ultrasonic cleaner with nice wood stave chunks, and ran it. Then do the same thing, but figure out how to do so inside a pressure pot.
Hi Jesse are you happy with your 1.5 run ? Plan of trying it instead of multiple stripping follow by spirit run
Yeah I think it worked really well in this instance
That's it. I'm building a still. You broke me.
2 questions:
What's your liquor treatment, if any?
Did Guga Foods do your b-roll?!
Liquor treatment? Not sure what you mean mate, so probably no hahah.
I dont know who Guga Foods is. Now Ima google.
Oh wait, I take that back. I have watched this guy before. Dam it, now I am starving.
Yeah he's fantastic and his video guy is first class.
I meant do you treat the water you use in any way (for pH, chlorine, calcium etc) like us beer brewers do? Maybe it's not so relevent in distilling, I don't know. Did you even boil the wort, or is no boil part of the method of attracting wild yeasts etc?
Are we not talking about the bird that buzzed you at 2:51?
The one hanging out and chirping you mean? Yeah, same one.
I want to do this with a moist, lose cigarette tobacco and apple brandy.
Said a prayer and upvoted to get you from 666 to 667 upvotes ;P
Great content man!
what taste Peated have ? can u explain or give some simmilar taste ?
MrCcfly salty, briney, almost funk, iodine, some people say it taste like bbq. Or smoked salmon
Jacob gave some great descriptors. Smoke, ash, cigars, salt, iodine, brine, seaweed, band aids, earthy funk can all show up in peated whiskey. Its really one of those things you just need to try. You should be able to get hold of a cheaper bottle of laphroig near you.
Still It and if can’t find laphroaig JW black has a little bit in it.
Now I wanna run my peat. Why do I have to be a essential worker
How much beard grow in 1 year? A lot :O
So, when are you going to show us how to malt the barley and peat it? Not everybody can buy pre peated malt...
🍸😍👍👌
Cheers :)
ARDBEG! ARDBEG! ARDBEG!