StillSmart

Whiskey 25L wash
Single Malt Whiskey Substrate(barley malt extract) 3kg
Sugar 5kg
whiskey distillers yeast 72g
Readings 25L total volume has an SG 1.110
25L total volume has an SG 1.111 using temp adjustment calculater
Total cost for 25L wash NZ$53.89
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I was looking at this one. quite expensive
but if it comes out ok will try.
Let us know how you do

Well well what can i say got 4L 40% whiskey took 1L added honey and taste great the other 3L still aging away been in wood chips since the 22nd September cant wait to see how its going to ne in a month or so so far not bad at all i was very liberal with my cuts. Ran a stripping run took out the first 50ml of all the stripping runs then collected 1350 , diluted it to 30% and ran it thru again this time taking out the first 300ml collected 800ml at about 65 % so at the end of it got my 4 litres at 40 % very happy with the barral 674 single malt going to split it in 500ml bottles and add some glyc to 1 bottle give it more of a mouth feel once it finished aging. then will definitely but this pack again

My remarks on your wash are firstly that it had more sugar than I would use.
And secondly that I am happy that you are pleased with it.
The whole point of the exercise

Keep it up!

Robert

Did any of you use the supplied Turbo Clear with this? Wouldn't that strip out flavours?

I'm guessing leaving it to clear in a cold room for a week or so would be better?

Turbo Clear will not strip out flavour.

Robert.

Thanks Robert, good to know!

I didnt use turbo clear and was very happy with results. Even it was my first try on this kit. Didnt use copper dome. Just t500 pot still. At the moment first wash is fermenting made from malted barley. Very exited to taste and compare.

Also good to know domasj. I'll probably lean towards using it rather than not, but I can see it's a suck it and see thing.

Turbo clear will speed up clearing for those with space or time restrictions.
It will not affect the taste, but does introduce two extra components to the wash.
It also costs money.
Time and a cool place is cheaper.
And arguably better.

Robert.

Very good to know.

To get to the cool I've got to hump the bucket up a rickety flight of attic steps, which can only mean dividing the bucket into two first and then recombining at the top. I'd be worried about infection possibilities but I've done exactly that in the past for beer with no problems (yet).

I've got bags of time, but horrible, horrible space restriction.

I would trade some time, for my small space also.

Robert.

I've finally started drinking the results of this and I'm pleased after about 2 months of conditioning. I'm a regular malt drinker so Im reasonably fussy and the result certainly passes muster for me. 10 year old Highland Vs a 2 month old south Yorkshire? Well, it's close enough.

All done on airstill using the usual double distill method.

Yield was 2litres of 65%. So around 4 bottles. (Yield was low as I had a powercut during one of the strip charges. In the chaos it got abandoned and I forgot to update my notes. I don't think a lot was lost, I'm well short of the earlier 3l report. Not sure what happened there... )

The supplied oak chips are very dusty and there aren't quite enough to get a deep gold colour that I like. Very pale straw. I filtered through a coffee filter paper and then added a small number of additional (far superior) still spirits bourbon oak chips to the dispensing bottle.

I would advise anyone to bin the packet of chips and substitute some better ones.

The malt isn't at all peaty. To the first dispensing bottle I added about 9ml of the (not supplied) peat smoke flavouring. Seems a bit cheaty but I'm the CEO of this distillery so sod it. Plus I'm the only customer.

I found making cuts very much harder than for neutral spirit. I suspect it will take years to acquire the art.

All good and recommended. My next batch will be made from all grain peated malt so I won't be buying again but it's well worth it if you don't have the kit for all grain.

Thanks for the write up ITMA.
It adds to what is known.
I have a soft spot for those that come and add.
Some just come and take away.

Robert.

ITMA wrote:I'm the CEO of this distillery so sod it. Plus I'm the only customer.

That could be on a T shirt.