Hi Randy love your stuff,mate would you be interested in making a mango habenero whiskey similar to ole spice Tennessee mango and habenero. Cheers Jeff
Love it Randy, will definitely try it. I have made 2 all grain 70L mashes so far and aged on Karee wood, and very good, all based on your methods. The wife just drinks it all, can't keep up 🙂 Was wondering when you added the whiskey to the caramel at 80 proof, did it cloud up a bit, or still crystal clear?
Hi Kevin I all ways say is a lot of work keeping my wife in alcohol when i added the whiskey to the caramel is stayed nice and clear its been a week and still clear i think next time i will goto just a little less caramel like 3/4 cup cheers
I have a friend that made hard apple cider he was wanting it to be cooked I didn't know if you could cook it like that or you had to add juice to it appreciate your comments
Yeah no.... that melted sugar type stuff is a nightmare to dissolve. Used some toffees that we melted and combined with neutral. What a mission to dissolve it completely.
Great recipe Randy.
Thanks for sharing
Hope you enjoy
Awesome video can't wait to try this
cheers
Very cool video.
Always nice to see different ways to flavor the products we make.
Good stuff.
Strong.💪👍🥃
Cheers my Friend
Post recipe please
Hi Randy love your stuff,mate would you be interested in making a mango habenero whiskey similar to ole spice Tennessee mango and habenero.
Cheers Jeff
sounds interesting i'll put on my to do list thanks
Sounds really good!
thanks
Going to try this but an going g to add apple into the recipe some how. Salted Carmel apple whisky.
sounds good
What was in rhe 1/4 cup that was added after it came off the heat? Im deaf and cant seem ro catch ?
add a 1/4 water but be careful it will splatter
@@stillworksandbrewing Thank you!
Love it Randy, will definitely try it. I have made 2 all grain 70L mashes so far and aged on Karee wood, and very good, all based on your methods. The wife just drinks it all, can't keep up 🙂 Was wondering when you added the whiskey to the caramel at 80 proof, did it cloud up a bit, or still crystal clear?
Hi Kevin I all ways say is a lot of work keeping my wife in alcohol when i added the whiskey to the caramel is stayed nice and clear its been a week and still clear i think next time i will goto just a little less caramel like 3/4 cup cheers
@@stillworksandbrewing Hahaha yeah hard work indeed. 🤣 Good to know thanks Randy.
To those asking for the recipe: the video is the recipe. It's all there.
Thanks for that!
I have a friend that made hard apple cider he was wanting it to be cooked I didn't know if you could cook it like that or you had to add juice to it appreciate your comments
I didn't know if you had to add yeast to that to cook it
I didn't know if you had to add yeast to that to ferment it before cooking it
If im thinking right if it is hard apple cider it has already been fermented guessing around 5-6 % yes you can distill it out
@@stillworksandbrewing thank you I appreciate you taking time to get back with me and I enjoy your videos they are real useful and helpful
Can I add moonshine instead of whiskey?
sure
Dont dilute with milk or use standard caramel. The milk will curdle and seperate out.
thanks for the tips
What happened to your hands? I hope you are ok.
Thanks for asking and yes i am great it is called circle Granuloma Dr. tested said would go away 2 - 3 years
Can you post the recipe
Yeah no.... that melted sugar type stuff is a nightmare to dissolve. Used some toffees that we melted and combined with neutral. What a mission to dissolve it completely.
I didn't think it was too bad Cheers
Sc
cheers!!