I Made My Own Bourbon (With Oats & Wheat)
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- Опубліковано 1 жов 2024
- Special Barrel + Corn, Oats, Barley and Wheat? Time to lay down another barrel of bourbon! This one has been on my mind for a while. Im glad I finally got to it.
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Hey Stillit Dude. Craft destillery owner here. I make an irish whiskey which is heavy with wheat and oats and its just fantastic. And I make a wheat whiskey wtih 5% chocolate. Its fantastic. The wheat makes lighter sweeter whiskey and that is a great base for additional grains.
Totally agree wheat for sweet and light, oats for taste and mouth feel, pale chocolate for some depth. I do the same combo
I like to make a wheat and oat based vodka that has a velvety mouthfeel in spite of the clean distillation.
I have been looking for an oat whiskey for a while. None in my area of the US. But I have always wondered what an honey oatmeal whiskey would taste like.
@ronsimpson143 I can tell you it's pretty good. I add honey to mine. Very little, pre fermentation.
are you based in ireland?
Ive been doing 24x400g creamed corn cans, 900g of quick oats. load a T500 with 15L water and bring to boil, start adding all the corn and oats, rinse the corn cans as yo go this should bring the T500 to fill limit, keep it hot and add your Alpha amylase (optional).
dump it in a 60L fermenter, add 40L of water to your T500 and bring to 60c+ and add 5KG of monohydrate dextrose or equivalent sugar. I like to use mono to reduce sulphate addition. Add the mono wash to the 60L and top off with cold water till the 60L is at safe fermentation fill. Wait for it to come down to pitching temp, add some Angel RED and I like to also add some Lalvin EC-1118 to got to higher ABV and also having yeast variety improves flavour profile. after its done I strip it then second distil it to 80-90abv then cut to 40% and oak for 3+months (used 5 of your oak staves). this was THE best bourbon i've ever made OR even tasted EVER. Honestly, creamed corn is a real undiscovered hero of corn based spirits.
I just ran your recipe of 24 cans of creamed corn and 1.5 kg of rolled oats, 6kg of sugar each barrel with Premium whiskey yeast from pure distilling. Used 4 barrels of 23 litres water. it has turned out so sweet and smooth. Starting gravity at 1090 and fermented out to under .90 I let it ferment for total 11 days. Ran it through my pot still. So nice
how much yeast did you use?
@@aussieman3582 how much yeast did you use?
@@brndn.rbrtsn i ran 4 barrels at 23 litre each. 1 sachet pf premium Whiskey yeast which are 180 grams per barrel. I spread the recipe over 4 barrels.
Thanks for putting the air still away for a while.
Another great video! I really enjoy the mash how-to videos and am excited to see how this whiskey turns out once it's aged.
As I barrel age more of my spirits, I've noticed that my cuts are gradually getting wider too. Ben once mentioned making wide cuts and letting the barrel figure it out, and I'm starting to understand what he meant.
Thank you for the kind words, and I'm looking forward to collaborating in the future. -Christopher
Suggestion: For a test wood addition, Medium Char Pecan.
I’ve been thinking about making some pecan smoked malt. I’ve been experimenting with pecan wood chips in a spirit also.
I tripped over some cherry smoked malted barley at a local Brew shop and 4 lbs. of wheat and 1 lb. of the smoked barley in a 12 lb 6.5 gallon mash is SO AMAZING. it's the only recipe I use for my bourbon now. it's so awesome in an oak barrel or even barrel chips work really good
hi Jesse im from argentina, I wanted to know if you cut the foreshots when stripping run? i learn a lot for your channel, im starting my own distillery here
I don't drink, but i still watch these videos.
Hahhahaha same here.
I don't drink either, but I enjoy making it for others!
You people are sick 😂❤
@@danielparker1540 yup
Haven't had anything aged on cherry, but acacia and chestnut both do very interesting things. I recently picked up a grappa aged on apricot wood, very much looking forward to seeing what that's like. I think there's a lot of fun to be had experimenting with wood.
Suggestion: try an experiment where you take maybe a jar or however much you want and test out putting some charred Amburana wood in it! I’ve been experimenting with it for a while and it’s a really interesting wood
for staves for the experimental jar, go absolutely crazy and use white birch or swim over to Australia and get some Jarrah. I have no idea what that would do but it could be interesting.
Hey Jessie, as for options to add other wood types (@ 14:26)...Im a fan of using maple to finish with. I typically use white 5yr air aged to age and then for the last 6 months I will add in toasted maple. I find it adds a velvet mouth feel and rounds off any edges; certainly adds in a reddish tone which is quite interesting as the color might suggest big and bold but it doesnt impart that taste palette at all.....and finally the taste blends so well with the oak giving dark fruit tones. My 2 cents thats all. I love the meme and fun vids but I find it fantastic to see you brewing....it always gets my old grey matter working over time again. Cheers
Been experimenting with oats over the past few weeks and I have had some pleasant surprises with a brown sugar batch I threw in on a whim and my lord it’s delicious
video idea for you!
you know there was a craze of tiktoks about brita filtering cheap vodka. I was intrigued but there is absolutely no one that properly tested it. There are articles saying it works, even some asking some vodka makers (apparently it filters out sugars and oils added to some cheap vodkas), there are articles saying it does nothing. The best you can find is "this is unfiltered, this is filtered, which one do you prefer?". So obviously not reliable because they knew which was which.
a proper double-blind test would be great. Seeing how popular that topic is, it may get quite some views.
Just take 2 cheap and one expensive vodkas. Filter each.. 5 times or so with a new filter for each just to be sure. Prepare glasses with the label on the bottom for filtered and unfiltered , fill them, then shuffle them at random. Make a blind test of the 3 filtered and 3 unfiltered without knowing which is which, order them worst to best. Ideally with more people than just yourself but even that would be better than what currently exists. Then reveal where each fell in the ranking.
now to be fair, I dunno if that fits your general MO, I just watched two vids, I'm not sure if your channel isn't just "I made my own..". I'd just very much enjoy such a vid
Mythbusters did it.
Hey Jesse have you tried to make Tuba a filipino coconut alcohol. It's sap from the coconut bud that produces the coconut. UA-camr Filipina Pea has a video on it.
I love aging stuff on cherry. There is a local rum where i live that i have been aging on a stave for about a year for the last six years.
How do you sparge corn and oats? It's usually just a thick porridge and clogs up everything.
Great video Jesse. Wish we could have seen your still configuration while running. How much copper do you use in your path?
Hi love the videos!! I cleared my wash withs still spirits part a & b has not cleared after 24 hours any ideas?? Thanks
Is there any downside to fermenting on grain? I have a large stainless strainer or brew bags. So low fear of solids in the mash once finished. Im more wondering if there are any bad flavors that may come through. Would/could it stress the yeast? Raise/lower PH?
Here in the US we have instant mashed potatoes. Maybe you have them there maybe you don't. Its simple dehydrated potato flakes you add to boiling water and then you have a simple mashed potato. Do you think this is something that could be distilled? If so how would you go about it?
i'd like to see some blind taste testing to see if anyone can tell what the original sugar came from.
the flavour comes from the wood of the barrel, not the source starch or sugar.
Plenty of flavour comes from the barrel. But noway near all of your it. If it did it would be way more economical to just slam NGS or whey spirit into oak.
@@StillIt do some blind tests.
I make a double distilled white spirit from dextrose sugar and soak it on barrel chips, it comes out really nice. I'd be interested to see if anyone could tell the difference from a grain mash.
Ive been doing some glass jar aging with cherry. Toasted Cherry is awesome. Charred is not to my liking
Why dont you put 3:1 american white oak to cherry staves and compare the badmo barrel aging vs staves in a jar aging? Perhaps try a lower amount si you can age 1 yr each amd not over power the jar. Would be interesting
I don't understand having black bars in the video.
Can you make romulan ale I assume it's a fortified ale with a powerful spice note
I miss the vids where we actively watched you running the still
Jesus, how old is that leather hammer? I've got one just like it and it's got to be 70 years old.
Hey Jesse, I'm back and happy to be here. I signed up 21 days ago and it's really great seeing your videos again, Navy Mark...
One could say this video is, kinda corny. I'm not sorry.
Correct me if I'm wrong, but the mash has to be at least 51% corn to actually be bourbon.
"Infant throw up"
Bruh... that's just messed up lol
Add some seasoned Birch to the glass. I haven't used mine yet but am very curious what your thoughts are on the Birch staves.
How's the evaporation with those barrels vs. an all wood barrel? BTW, I have a couple of your Glencairn glasses. Excellent drinkware.
Hi Jesse. Just out of curiosity have you ever made a homemade hard rootbeer? If so have you ever decided to distill it? If the answer to this is no, can I suggest trying it at some point.
How about a similar oak / cherry ratio (as BadMo) for comparison?
Please make something with widikers chocolate i would do it myself but i dont have space nor the equipment to do it im not sure how it would work but when i have space im gonna start brewing then later on stilling
Would like to see an update on the tasting of your work you started last year. Would also like to know what you bottled and why and what happened to the rest of your supply. Just curious.
You should try Lebanese cedar if you can find that! 😊
Do you think a barrrel like this would work for a wine like mead?
I think when you said “malted corn” you probably meant “flaked corn “. Maybe no big deal to you, but flaked corn here in the U.S. is $150 for a 50 pound bag, while cracked corn is $12 for a 50 pound bag, making the boil financially viable. Please keep this in mind as you wander through your wonder world.
Nah gladield here in NZ do a malted maize. But yup 100% flaked would give you the same benifits.
When this is finished rerelease this video and splice the two together.
The AM-1 is incredible. My pops and I love it!
You should put an amburana spiral in the left over stuff and see what happens
oats do age very poorly in beer. Might want to check up on this sooner then one year.
Hey mate, have you ever tried Tasmanian Oak to age a spirit?
Lots of words not much knowledge.
I noticed the bung hole is also chared will this cause a sealing issue ?
What you use the yellow label yeast as well for that same bourbon?
Is home stilling in New Zealand not illegal?
Use corn flakes to make whisky
Can you do a mesquite whiskey ?
huh, could have become a good beer, that
Would love to see a scaled down version!
More content like this please!
Jesse is allergic to funnels
Bourbon is aged in a 100% new charred American white oak barrel. You're making whiskey and not bourbon.
Given he’s not making it in the US, that also makes it “not bourbon”. It’s a bourbon like spirit, but there’s nothing to stop all us non-Americans making a drink in the same style as bourbon.
Hey Jesse, nice one. Love the all grain stuff.
There's another way though to gelatinize corn, and I'm surprised you've not yet done it...
Make a shit load of popcorn, pour hot water and use some malted grain to convert...
I did.
And it made a great bourbon.
Think it would make a good video?
i so appreciate your videos jessie. i've not tried any grain based product yet as i have only used bananas (as per your video) and mostly i make rum. (and gin, and perfume) i have a cane extraction factory close by and i buy cheap black strap molasses there (about $1USD per gallon)...... no barrel aging but large glass jars..... i like the freedom of using various aging woods as well as the quicker aging times. i think as of now i've tried about 17 different woods, with my favorites being cinnamon (heartwood from my own tree), mango, cherry and sugar maple..... to me a toasted cherry wood rum is spicy like a rye whiskey. good results from toasted coffee wood IF you finish it with a n infusion of whole coffee beans and vanilla pod. black strap has a lot of non fermentables so your pre and post fermentation readings are less than grain based, but that is ok. i've also steadily narrowed my cuts..... now i only save as hearts/tails cut, at 65%, but of course i save the feints for an occasional all feints run. i use the feints to purge my coiling coil and transfer lines that sit in a chest freezer.....nothing more frustrating than heating up the wash, ready to turn on the cooling line and ........ blocked from having a frozen line.
Hey Jess, how’s it going, buddy? It’s Matt from Winnipeg Canada. I have a good suggestion for you to try putting wood in the liquor jar. You should really try Mahogany. It has a nice and very pleasant smell kind of like a rich person wood grain smell. Really outdoorsy.
I've had some fun results using sugar maple on bourbon (charred oak first, then toasted maple).
Add black walnut wood.
Currently working on a mash with coffee malt, oat malt, peated malt (small amount), toasted pearled barley, toasted rolled oats, and 6 row. I have to do it in small amounts but I should have 4, 5 gallon fermenters full when completed. I’m using M-1 yeast for the fermentation. I’m hoping to get a lot of dark bready notes when I distill it.
Funny, I don't drink alcohol anymore, but when I see your vids I feel like I can taste your recipes...
Try Macadamia Wood. You will be pleasantly surprised.
I have a toasted cherry wood Ten30 Barrel that's been finishing bourbon for the past 3 years. It adds a rich floral note and a subtle fruity sweetness. Think cherry blossom more than Bing cherries.
Looks delicious!
I have not tried to distill my own spirits yet , but I enjoy watching your adventures in it .
I had a question . Do you find that a spirit that's aged in a combo " barrel " ( stainless body with wood top ) gives the same flavor or close to it compared to a spirit that's aged in a full wood barrel of comparable wood ?
Dude, do this as an irish whiskey without the sugar additive and add a couple of different beer yeasts for esthers. You need to barley 50% wheat 30% oats 15 % and chocolate wheat 5%.
I was going to make a suggestion to you cause I’ve noticed how you pour stuff into like barrels or into other vessels to contain it. Have you ever thought about using an auto siphon to transfer? It would be a lot simpler and you wouldn’t spill as much just a thought.
I like barrel experiments and only recently learned about them. Check out Helden Distelliery's part American oak and French oak barrels.
Not bourbon, but close enough. I wouldn’t turn down an opportunity to try it. Reminds me of the mash bill tinkering Jim Beam did with their craft series a few years ago
The only thing that makes it not bourbon is that he's in New Zealand. Otherwise it meets the definition.
Well, you’re wrong. But it doesn’t matter and I’m not gonna explain it to you. Do your own research and maybe you’ll figure out why
Greetings from the BIG SKY. A very good friend of mine made his own whiskey. A lot like making beer.
Jesse, I would like to see you use some Birch staves. I have been wanting to use some of those myself that I have all seasoned and ready to go but I haven't used any yet. Great video. Love watching you mash in.
Need to add a signal sided charred American walnut in there. Need a small hint of nut with the oak and chocolate accent.
Probably end up with a hazel nut finish with the chocolate in there.
Throw a piece of cherry wood in there. Maybe you'll get an idea of what the finished product in the BadMo barrel will end up like after a few years.
I added some Chocolate malt to a batch of UJSSM and oh boy was it tasty. That and some flaked rye, both for flavor as an adjunct.
So glad i went thru my subs. I havent seen a distillers vid in a while. That bill sounds delicious. 2 years cant come quick enough for the reveal.
I make a toasted oat sugar wash to save money stilling. Little pepper corn to add a dryness kinda like a rye taste. Works for me at 3.50 for 800ml.
maybe apple wood?
Why can’t we purchase barrel if we are in America?
You can, but you need to buy it direct from bad motivator barrels (link in video description). StillIt is based in New Zealand and sell on behalf of BadMo barrels in NZ and Australia.
Man I just looked at the Bad Mo website yesterday and I’m definitely going to get one. Now I think I want to try the experimental one too.
You must be reading y mind have got 30 ltrs of the almost exact recipe in a barrel a year old and its good❤
The possibility of a chocolate cherry bourbon makes me think I might like that bourbon
I like AG-2 so I’m looking forward to checking out AM-1.
It's nice to see you have leveled up your content so much. Probably helps that there is a legal audience in your neck of the woods but I appreciate the extra effort.
there are a few experimental oat recipe bourbons released from time to time here in the States. Try to find some Mizunara Japanese oak for the mason jar!
I should try Swedish oak because it gives a taste of pepper.
i'm kinda stoked you are sponsored by the yeast company haha that's so cool! big up
Great to watch you evolve, very precise! Love it. Just received my sherry badmotivator barrel.
I'm back after a two year break - good to see you again Jesse! Love the oaty silkiness
Love the channel all the way from South Africa
Nice info but you coul sum it up to much ands and ands and stalling
Hickory
How about adding some Sugar Maple wood ?
The crinkle of the plastic the barrel was wrapped in is so satisfying to listen to!
I mixed my oats with honey and molasses and toasted them. Fermented them alone in a separate barrel. I Fermented a barrel of cracked corn and wheat. I did 50/50 (meadish rum/grain beer) runs in a pot still and got a pretty interesting result. I got a product that had a wide range of flavor. Cherry, vanilla, chocolate, cinnamon, oatmeal, honey, coffee, caramel etc. When I proofed it down the flavors seemed to pop even more. Even proofed down to 120.
I plan on doing it again but instead of oats. I plan to use a banana bread/ corn bread recipe.
I like to run the recipe as 2 separate mashes so extract a fuller flavor profile.
“Old Panther - distilled yesterday…”
Ull edd et un!
Put that time on it I bet it will taste really good