StillSmart Home distillation made easy! 2010-04-30T01:48:56+00:00 http://www.stillsmart.co.uk/forum/feed.php?f=1&t=266 2010-04-30T01:48:56+00:00 2010-04-30T01:48:56+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=266&p=2528#p2528 <![CDATA[Advice on Scotch]]>
not sure you\'re on the right forum for that question but i think that to maximise the fermentable sugars you\'re going to have to invert, personally i wouldn\'t use turbo yeast but probably experiment with lalvin or bakers yeasts. goinbroke2 has a pretty good looking recipe here http://www.stillsmart.co.uk/forum/topic ... 215&page=2 failing that try asking on homedistiller.org

Statistics: Posted by hoppinmad — Fri Apr 30, 2010 1:48 am

]]> 2010-04-29T06:49:50+00:00 2010-04-29T06:49:50+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=266&p=2525#p2525 <![CDATA[Advice on Scotch]]> First off, I would prefer to make a spirit from grains, no sugar added. Second, I do want that wonderful smokey/peaty flavor similar to Islay whiskeys. Lastly, I\'m not looking to use any flavorings.
I assume I would brew a certain amount of liters at as high of a gravity as I can reasonably attain, target a temperature that will maximize the amount of fermentable sugars, aerate the hell out of the wort, and ferment with a neutral high-alcohol yeast.
So my question is really twofold--are those reasonable expectations, and what proportion of Peat Malt do I use with the Pale Malt?
Thanks for any and all advice!

Statistics: Posted by jaerp — Thu Apr 29, 2010 6:49 am

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