Flavoring Recomended and NOT

by **ozibrewer** » Thu Dec 23, 2010 6:09 pm

Have just got halfway thru a litre of Edwards Essences \'Super Smooth Kentucky Bourbon\'.
Can confirm it is super smooth too, altho I did add 5 mls of glycerol as is my normal practice for spirits.
Can\'t fault it really, and am giving it 9/10 on the grounds that nothing\'s worth a 10.
Cheers.

by **short2** » Mon Dec 27, 2010 9:45 pm

I may have missed something on this post about the Pack for whisky at still spirit going for around Â£34 quid. Can anyone give me the low down on them and should you buy along with your essences or flavourings base etc. I am just on my fourth wash now and have only ever put in the essences at Â£2.15 and Â£2.86 respectively. Obviously I am now getting to the stage where I want to be a little more adventurous. I have a mate who did a bit of time and he tells me when inside they made their own brew from sugar,yeast and potato and any fruit the could aquire. The put it in the heating ducts to ferment for a month then drank it after straining it throught towels. It tasted vile was very milky but potent. I am going to give it a go next wash and see if I can improve on the recipy through the T500. I should get rid of the milky colour at least and get something lie vodka. Will let you know what the outcome is unless you already know and tell me. Chees anf thx Short

by **Deutscher** » Mon Jan 24, 2011 11:05 am

anyone made Southern Comfort before?

What essence/oak did you use?

by **dict8** » Mon Jan 24, 2011 11:20 am

I made some last batch, but haven\'t tried it or had a Southern drinker try it but off another site its meant to be the closest match.

Samuel Willards Southern Spirit Essence

by **Deutscher** » Tue Jan 25, 2011 12:23 pm

It looks like there\'s only 3 different flavours for Southern Comfort.

SS - Southern Haze (guess I\'ll try this),

Edwards - Southern Indulgence (4/10 rating),

Samuel Willards - Southern Spirit (I don\'t think my local stocks this).
Did you oak it or anything?

by **dict8** » Tue Jan 25, 2011 1:50 pm

no I didnt, was my first batch and was trying out the essenses, judging by the smell of my oaked bourbon i should have.

by **Deutscher** » Fri Jan 28, 2011 8:03 am

I went to my brew store to pick up a the Essencia filter system and I had a look through the essences. I found the Samuel Willards - Southern Spirit in store (wasn\'t listed on website), it\'s actually a liqueur essence? well I bought it anyway. Will give it a try over the weekend.

by **dict8** » Fri Jan 28, 2011 4:28 pm

Just been reading through this thread and seems a few like the SS southern haze. Hopefully I haven\'t sent you down the wrong path with the SW ;/

What is the best oak to use for Jack daniels?

Thanks

by **Andy** » Fri Jan 28, 2011 5:44 pm

Jack daniels

Tennessee wood chunks/chips and SS Tennessee

.

a few like the SS southern haze

I like it, but cant drink too much of it due to a lot of sugar - become sickly after a "few" glasses

by **Deutscher** » Mon Jan 31, 2011 7:50 am

Just been reading through this thread and seems a few like the SS southern haze. Hopefully I haven\'t sent you down the wrong path with the SW ;/

That\'s cool. I didn\'t get a chance to muck around with flavourings over the weekend. I did buy the Essencia filter system tho.
I just thought the Liqueur part of it was a bit odd. If it\'s no good it\'s no biggie lol.

What is the best oak to use for Jack daniels?

I use Spirits Unlimited Jack Daniels oak chips. Apparently from a JD barrel which was used for a minimum of 1yr. I also use Gold Medals Bodine essence. Leave to age for 1month.

by **dict8** » Mon Jan 31, 2011 3:56 pm

all i could get hold of was Tennessee Bourbon Chips (100g)

It says 50g to 2 litres of alco, is that what i should follow, and should i add any essence at the end or during the soak?

thanks

by **Deutscher** » Tue Feb 01, 2011 9:39 am

all i could get hold of was Tennessee Bourbon Chips (100g)

It says 50g to 2 litres of alco, is that what i should follow, and should i add any essence at the end or during the soak?

thanks

I use the 100g for 2L alcohol. I add the essence from the start.

It\'s probably a bit much. But I can always water down later.

Once the month is up I drain the alcohol and use the chips with the next batch.

Spirits unlimited recommend 10-15g chips per litre and leave a minimum of 10days.

http://www.spiritsunlimited.co.nz/produ ... chips.html

by **Deutscher** » Fri Feb 04, 2011 2:10 pm

does anyone use glucose/sugar mix separately? Instead of using the Liqueur Bases?
What kind of mix do you use? for example a Top Shelf Italiano?
ie: Samuel Willards Southern Spirit recommends to use 80ml Glucose & 50ml Sugar.
Is that a average for most liqueurs?

by **Gingercat** » Sat Feb 19, 2011 7:03 am

I just tried Prestige Aquavit and am really impressed - Its very close to the real thing.
so far I\'ve tried a few flavorings and lot of them are utter rubbish and don\'t end up tasting anything like the original spirit. Quite a few a going back into the still when I put the next wash through

by **Frank** » Sun Mar 06, 2011 5:18 am

I have followed the discussions re making a passable Jack Daniels and also a Laphroaig Whiskey \'substitute\' (thank you to all concerned)and have also read the Whiskey Profile Book off the web. As I\'m just into my first wash, is anybody able to give actual basic recipe advice for Islay Style whiskey(I personally love Lagavulin) WITHOUT having a full-blown Whiskey \'kit\' etc? I wondered about the SS Smokey Malt Whiskey essence and then soaked in Bourbon chips.... Also, my wife loves Benedictine so any recipe suggestions for this would be most welcome too.
BTW sorry Jimmy for putting this post in the \'wrong\' forum category yesterday. I\'m new here