StillSmart

Malt Extract

2010-03-12T16:07:13+00:00

Just had another look at my malt whisky still not tasting as I would wish but it\'s definately changing it now smells like whisky and has lost some of that bready/toast taste.

So I\'ve strained it off the original oak chips that have had nearly 10 months and added a fresh batch of 50 grms. Hopefully after a few months I might still get something special.
Opus 27

Statistics: Posted by Opus 27 — Fri Mar 12, 2010 4:07 pm

Malt Extract

2010-02-21T15:06:06+00:00

Another thread thats popped up has prompted me to taste my malt now 10 months on. Result, "Still not good whisky". As I\'ve since moved onto a Reflux I\'ll stick with flavourings.
Opus 27

If you follow the guidance over at homedistiller.org Opus, you\'ll see the mention of using the reflux still "in pot still mode" i.e. nothing in the reflux chamber.
Yes, it does get a little hotter at the thermometer, but that\'s hardly surprising. Plus if you think about whisky and brandy distilling, well they\'re not after total purity like with Vodka and gin (before it\'s flavoured), so the extra cogeners and esters etc that would pass through into the distillate for flavouring would probably be fine.
I\'ve been using mine that way to do like a stripping run, and have got enough to let it down to 40% before I do a distilling run (copper mesh in reflux chamber etc).......

Statistics: Posted by Phantom — Sun Feb 21, 2010 3:06 pm

Malt Extract

2010-02-17T16:56:22+00:00

Another thread thats popped up has prompted me to taste my malt now 10 months on. Result, \"Still not good whisky\". As I\'ve since moved onto a Reflux I\'ll stick with flavourings.
Opus 27

Statistics: Posted by Opus 27 — Wed Feb 17, 2010 4:56 pm

Malt Extract

2009-10-13T23:03:15+00:00

6 months on and the malt extract experiment is still progressing. I\'ve taken it off the oak chips. There is still a taste of toast or bread or something like that which is not compatable with whiskey so I think I\'ll put it away for another 6 months and see what develops. I\'m not sure however if it can change stored in glass? Anyone got any ideas.
Cheers Opus

Statistics: Posted by Opus 27 — Tue Oct 13, 2009 11:03 pm

Malt Extract

2009-08-25T23:13:25+00:00

It\'s getting better all the time. Pretty certain there\'s a hint of licorice in it, not sure how thats got there.
Opus 27

Statistics: Posted by Opus 27 — Tue Aug 25, 2009 11:13 pm

Malt Extract

2009-08-02T19:31:07+00:00

My malt has now been on the oak chips for three months. Had a taste today and it\'s definately getting a nice whisky flavour and smells good as well. Question is how much longer do I leave it on the oak chips.

As long as it takes to get a taste that you like opus.
I would say to test/taste it regularly, not to get pissed but to make sure that it doesn\'t get an "over oaked" flavour that some spirits/wines can get....

Statistics: Posted by Phantom — Sun Aug 02, 2009 7:31 pm

Malt Extract

2009-08-02T17:00:24+00:00

My malt has now been on the oak chips for three months. Had a taste today and it\'s definately getting a nice whisky flavour and smells good as well. Question is how much longer do I leave it on the oak chips.
Opus27

Statistics: Posted by Opus 27 — Sun Aug 02, 2009 5:00 pm

Malt Extract

2009-06-21T14:19:46+00:00

Thanks to you both, yes that makes sense after all \"it don\'t eat nor drink\" so cost nothing to keep. Just need to collect enough pennies now. Around the Â£200 seems to be the going price. Oh for a bigger pension!
Opus

Statistics: Posted by Opus 27 — Sun Jun 21, 2009 2:19 pm

Malt Extract

2009-06-21T02:22:54+00:00

Well I have to agree with umpa here but for different reasons.
I use the SS now for experiments with 1-gallon tests before doing a full 25 litre.
I also use the super reflux still run without the ceramics in as a pot still and it seems to work fine, so there is at least one advantage to not having a huge column.

Statistics: Posted by bluecap — Sun Jun 21, 2009 2:22 am

Malt Extract

2009-06-20T18:50:28+00:00

Keep both, I still use my Smartstill & Reflux. Both are very good and doing different types of distillation. I\'m making whisky at the moment, and using the reflux is not a viable option so its SS all the way on this one.

Statistics: Posted by umpa — Sat Jun 20, 2009 6:50 pm

Malt Extract

2009-06-20T00:05:12+00:00

The malt is actualy improving I could actualy drink it with a push. Not yet tasting like a good whiskey but has promise. still on the Bourbon Chips which I will leave as long as it takes. Just needs time and patience now. Incidently now the bugs realy bitten I\'m seriously thinking of a reflux still I just need an excuse to make the air still redundant.
Opus

Statistics: Posted by Opus 27 — Sat Jun 20, 2009 12:05 am

Malt Extract

2009-05-14T01:23:52+00:00

baked bread ? LOL oh dear not sure what to say about that.

Like you I have only been doing this a few months, but I have been doing all grain quite a while now. Just got me a reflux still and can say it\'s awesome.

Statistics: Posted by umpa — Thu May 14, 2009 1:23 am

Malt Extract

2009-05-14T00:55:52+00:00

Yep I\'ve had a taste and the only way to describe it is that it tastes like baking bread smells if that makes sense. As for how long I leave it will depend on regular tasting thats both for the oak chips and it\'s maturation without the chips.

The Tennessee Bourbon Chips have realy given it a fantastic colour.

Problem is I only started this hobby a couple of months ago with an Air Still and now I\'m thinking about a whole grain mash and a Reflux Still. Perhaps I need councilling.
Opus

Statistics: Posted by Opus 27 — Thu May 14, 2009 12:55 am

Malt Extract

2009-05-13T23:23:30+00:00

Had a taste ?
How long u gunna leave it ?

Statistics: Posted by umpa — Wed May 13, 2009 11:23 pm

Malt Extract

2009-05-08T17:50:49+00:00

OK End of the journey now finished with 2.2 Litres at 63% ABV.

Put away to age on 50 grams of Tennessee Bourbon Oak Chips.

Only did two stages of distillation in the end but took the taials of at 20% and added to next batch each time, apart from final batch. This gave me a bit more volume of finished product.

All I need now is to find out how long to leave it on the oak chips.
Opus

Statistics: Posted by Opus 27 — Fri May 08, 2009 5:50 pm