StillSmart

Really glad that's working out so well for you. You're definitely getting the mashing bug and we all know using sugar to make the wash is a poor substitute for grain.

My UJSSM was pitched on 22 Oct and it's still fermenting but quite slowly. Gravity is only down to 1.020 yesterday but the beer smells fantastic with that beautiful corn aroma. Can't wait, but I reckon it's going to be another 7-10 days before it finishes.

AM

@AT sorry, my bad re not paying attention until now re this thread....great reading BTW

ok; please mate may I ask the following...
what is the reason behind collecting 'keeper/hearts' to 59%ABV? I ask because it is typical (from my limited knowledge/reading etc, no inference intended) to cut at around high '60s' on a fine scotch run....
are you intending to mature with char/toast oak at any stage?

Hi mate
As far as the cutting ABV is concerned I took advice from the mini distiller at loch ewe distillery and others on this site
I think most single malts are cut in the low 60s and after all they have got a lot more to play with !
I found it was pretty good at 59/60% and was carrying a lot of smoke flavour something I wanted to achieve
There's no doubt that the feints are building up more flavour too so should help future runs

The wee casks I'm getting arent charred and I am struggling to see how I could do this, I have some whisky barrel shavings but havnt been to impressed with the results of this in demi's but may try a little bit in the next oak cask

Pretty happy with how it's going though

Well it's bottling time by taste so have dropped the first 2 barrels into DJs to check for sediment but both were clear
The older sherry one is a lovely light gold like Ardberg smooth with a nice bite and gentle smoke coming through this at just over 3 months
The port one is darker slightly reddish and although 3 weeks younger is more rounded with a touch of sweetness
To say I am impressed at a first effort would be a significant understatement

Recharging the casks with sherry and port in readiness for new batch fermenting now. I opened up the casks to take DJ corks so I can add some bourbon barrel chunks too

As I said on the other post I'm now running the preground faucets heavy peated, used my new mash tun which was good but the false bottom supplied wasn't too good at draining so may go back to a couple of grain bags ( to say the kitchen floor got a bit sticky well let just say thank god that swmbo was out Xmas shopping )
Put a bit of LME in and it was fermenting well
Just got to get this Xmas bit out the way so I can get another batch going

Happy Christmas to all my online pals

Bit of an update
Have fermented and run 2 lots of 8.3kg Faucetts peated
Second time I tried the grain bag as the first lot carried a lot of fine flour through which created a lot of sediment and therefore waste. To be honest it didn't make much difference and the bag was a bit small.

I asked a seamstress friend of mine to make a bigger one that fits my new Mash tun properly and with a finer cloth. I think in hindsight the shop milling was bit too fine as well so will grind next batch myself

All that said the distilling is getting better with more heads and hearts to use as the stock builds up giving a genorous hearts cut from 72 to 60 %

I tried a wee dip of the next one which has had about 6weeks in the 10 litre barrel and it is significantly better again no doubt the 'flavour recycling' of heads and tails makes a big difference

Anyway the Faucetts spirit run was done on Sunday and it gave me enough to fill the 2 recharged casks with 50% hearts spirit after dilution, and leftwith about 5.5 litres of feints for the next spirit run well pleased

@AT
great to hear the 'experiment' continues successfully for you and cheers for the update.
I am sure a decent time in the barrel will make it even better too!!

I am also very much of the opinion that increasing the contribution of the feints runs (esp the tails) makes the final Scotch product 'improved'. To me, (using my FSW recipe with essence of peatreek)there's a better 'layering' of flavour with more of a full mouthfeel, enhanced complexity and, in my case at least, the peat 'settles' a bit....its also perhaps nicer on the nose too.
I wondered how this is for you, in terms of what improvements/differences do you notice??

AT,

I'm following this with great interest. Congrats on your progress!

The sample I tried was more rounded better nose balance and finish in fact more flavour in general.there is also a couple of ounces of Bourbon barrel chips in there as well
Another 6 to 8 weeks should be about right I think

I am getting a bag of Simpsons Peated Malt at 27 ppm. Getting water from Speyside, however, is out of the question.

Hi Keystone
Where did you source your Peated Malt from. Any info greatly appreciated.
Regards
Runningman

Aye interested as well

Couldn't get Simpsons last time I tried which is annoying as I know they supply more than one distillery on Islay

Admiral Toad wrote:Aye interested as well

Couldn't get Simpsons last time I tried which is annoying as I know they supply more than one distillery on Islay

AT and RM,

Sorry, I am stateside. It is tough to source. And, then, there is the shipping cost which sadly adds 50% to the total. A west coast LHBS sells heavily peated malt with phenols at 35 to 45 ppm, which, by comparison, would have been $20 more. I had to draw the line somewhere re costs.

Right mate seen those websites when I've been hunting for it
Ironic to the Simpson maltings are less than 50 miles from here but I can't get it from them
Turns out ny local HBS deals with faucets so should get some more without carriage from there

AT,

When you stopped collecting at 59%, did that last jar have a slight whiff of tails? And did you add that 59% jar to your barrel?

Thanks,
K

To be honest I'm cutting at just over 61% now and all goes into barrel

Even going down to 5% for feints they smell more of whisky than cardboard tails smell you get with sugar

It all get redistilled with next batch anyway