StillSmart

Thanks Umpa.. I had visions of something similar to my 1.5 metre filter but I guess a coffee filter full makes sense. Might give it a go

OK it\'s Sunday the 19th and day one of my malt trial.

Firstly the ingredients were those that were available (free of cost to me) so no high tech reasons involved.

1.5 kilos of dark malt and 5 kilos of pale malt.

Made up to 25 litres with RO water. (Carbon filtered and de-ionised)

30 grams yeast nutrient.

One sachet of Muntons Premium Gold yeast.

Start SG 1.072.

SG probably a bit high but as I say this is an experiment so we\'ll see howit goes.

do you have a link to what nutrient your using ? I normally don\'t bother with it, but that\'s only coz I don\'t know what to use.
I bet it will be fine at 1070 with nutrients. I bet if you taste the fermented wort it will be sour.

Young\'s Yeast Nutrient. 500 Grm pack from Brew Shop. One level teaspoon per gallon.
Opus 27

My Malt Wash seems to have settled out at about 1.020 SG. So today we\'ve siphoned it of into a new 25 litre bucket and added finings. Will look at it again in 2-3 days, probably Thursday.
Opus

That sounds good to me. Mine start at about 1040 - 1050 and go to 1010.

Mine started about 1070 so we\'re near enough in line with yours. I reckon mines somewhere near 6% ABV. I\'m hoping if I take the first 25% of the first run .I should end up with a sort of low wine stage of 20% ABV. I then have to decide what to take of on the second and third. I\'m only planning on ditching the head of the final (third) distillation. I would like to finish at about 65% ABV. Is that realistic? My wash is 25 litres so I should have a reaonable amount to lay down (perhaps 2.5 litres?) with some Oak Chips.

Clearing was a lot quicker than anticipated so have started distilling.

Taking of 1200ML from 4 litres is giving me 22% ABV.

What should I take the second distillation off at bearing in mind I was planning on a third?
Opus

to be honest I don\'t know, I did 3 and got about 60%. With every run it lost more of the wiskey taste. I only ended up with a bottles worth, but I did not make as much as you.

Started second run now, fortunately I saved some head of it first as a precaution. Which was lucky as after 800 ml from my 4 litres it was 66%. This was lower than expected. A taste with a drop of water showed definate maltyness (if thats a word).

I,ve saved 600ml of tails that show 20% and will add that to the remaining wash for the next batch.
Opus

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

Had a taste ?
How long u gunna leave it ?

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

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.

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