Thank you as always for sharing your knowledge. I appreciate the stories series a lot. I have had a few ferments stall or not want to get going and have tossed a few hand fulls of malt in and it fixed it right right up.
I'd only use tomato paste as a nutrient in a sugar wash, but I'd prefer to mix a bit of rolled oats in instead. One thing I found interesting was with the sacrificial run I did with the bubble plates. I used a mix of foreshots and heads to do this, but I also wanted to reduce the amount of water as well, so had a had a bit of a play at that time. 5 to 6 hours of 93% ABV coming off I reached the end. It was fun watching the alcometer rise in the parrot to nearly nothing over 10 minutes as the ABV nose dived. I have a fair bit of concentrated fuel now for a little hobo stove or lantern on hand, just in case.
Alan… I’ve asked before but I’m sure you just missed it. I’d like to hear your thoughts and opinions on “sweet water”. 1. What is it? 2. What proof can you expect to find it? 3. Do you or would you proof down with it? I’d really appreciate your feedback… I hear about it often but have no experience with it. Appreciate you brother.👍🥃 -The mad mick.
Since you are looking for questions, here's one that must of been missed in the email: Does it make a difference fermenting and distilling grains together vs doing each separately and blending either the washes at distilling time or the blending the distillates after the fact? For example, how would a 55% corn 45% wheat bourbon differ if mashed together, distilled together or just blended together after distilling? And related - how different would a whisky be smoked after production vs (same) smoke in the raw vs ready to distill mash?
Thank you as always for sharing your knowledge. I appreciate the stories series a lot. I have had a few ferments stall or not want to get going and have tossed a few hand fulls of malt in and it fixed it right right up.
I'd only use tomato paste as a nutrient in a sugar wash, but I'd prefer to mix a bit of rolled oats in instead.
One thing I found interesting was with the sacrificial run I did with the bubble plates. I used a mix of foreshots and heads to do this, but I also wanted to reduce the amount of water as well, so had a had a bit of a play at that time. 5 to 6 hours of 93% ABV coming off I reached the end. It was fun watching the alcometer rise in the parrot to nearly nothing over 10 minutes as the ABV nose dived.
I have a fair bit of concentrated fuel now for a little hobo stove or lantern on hand, just in case.
Alan… I’ve asked before but I’m sure you just missed it.
I’d like to hear your thoughts and opinions on “sweet water”.
1. What is it?
2. What proof can you expect to find it?
3. Do you or would you proof down with it?
I’d really appreciate your feedback… I hear about it often but have no experience with it.
Appreciate you brother.👍🥃
-The mad mick.
Hey Alan! I'm just curious, will you be attending the ADI conference in Baltimore in August?
Since you are looking for questions, here's one that must of been missed in the email: Does it make a difference fermenting and distilling grains together vs doing each separately and blending either the washes at distilling time or the blending the distillates after the fact? For example, how would a 55% corn 45% wheat bourbon differ if mashed together, distilled together or just blended together after distilling? And related - how different would a whisky be smoked after production vs (same) smoke in the raw vs ready to distill mash?