So a few days ago idea crossed my mind. Thought it would be wise to ask if someone ever did this and is it possible to expect any good results by cheating stilling laws slightly
So I thought would I come up to something close to whiskey taste by making barley wort (not exactly wort, but more likely sup). Just mix barley with water and boil it. Then all this "sup" use instead of water to dilute low wines for the spirit run using a pot still.
Or even ready to use neutral rerun mixed with this mixture and rerun with pot still.
Leatherman,
That was a challenge to read and understand.
Hey, I do not speak your own language at all, so you are doing well.
I do not fully understand what you mean by "Sup", but if it is "soup", that is close enough.
Yes, I think a pot still will allow some flavour to pass through, using the method that you suggest.
It is worth trying.
Please remember that a lot of "whisky" flavour comes not from the making of the spirit, but from the ageing of the spirit, using Oak wood in some form, Oak barrels or pieces of Oak, even JD Barbecue chips.
150 years ago, most "whisky" made in Scotland was sold in England as raw spirit to be made into Gin.
So, not a great taste difference.
Times have moved on a little.
Now, all Scotch whisky must be aged, with Oak for at least 3 years.
It is possible to cheat this with microwave "nuking".
HTH
Robert.
There is no ONE way.
"Everyone's happy. Everyone's smiling. No-One here is sad anymore"
Mash wrote: Sat Apr 13, 2019 7:36 am
I have flavoured neutral by adding malted barley, And letting it steep before removing the barley. Yes, it does work
Mash, that's very interesting. Do you chuck the neutral onto the malted barley for maceration? How does it affect flavour? Worth the effort?
Not sure.
There is a fruit brandy technique that is to split a fermented wash into two halves.
You do a strip run on one half and add those low wines into the other half of the fermented wash. This creates a "fortified" wash that you then do a spirit run on.
Another method adds the low wines back onto the fermented fruit pulp for a period of time before a spirit run.
Both techniques are intended to add flavour into the final product.
I think you might get better results adding fermented wash instead of just plain coked barley. It might be worth a side by side comparison.
As a side note - there is another method which is to add flavoured malt e.g. crystal malt, into a thumper on the spirit run. This is another method of flavour enhancement - which is in reality what you are suggesting. There are many ways to do this so it is worth a try.
Mash wrote: Sat Apr 13, 2019 7:36 am
I have flavoured neutral by adding malted barley, And letting it steep before removing the barley. Yes, it does work
Mash, that's very interesting. Do you chuck the neutral onto the malted barley for maceration? How does it affect flavour? Worth the effort?
Cheers
Yeah it did. Better still with some oak too. About a week in a warm airing cupboard or on the windowsill. 50g per litre. Crystal malt from memory.
Cheers Mash. That's great info. I might test that out with a little of my cornflake run. What abv were you macerating at? (Does a higher abv get more out of the malt like it does with oak? Or just chuck it in at say 60% for a time. Filter and water down to supping strength?)
Yeah I've got a stainless one I use for my pour over in the morning. Been using that to as a drip catcher on the airstill. Chucked the plastic shite nozzle thingy.
Thinking of chucking a copper one on it maybe......... (apologies for off topic!)
Mash wrote: Sun Apr 14, 2019 8:35 am
Myles. I did get the fortified idea... Until it all went back in the still. I may have missed the point but surely there's no gain.
I believe that you have missed the point.
Half of the wash is double distilled, the other half isn't, hence more flavour carry through, and similar with the steeping and final distillation.
Robert.
There is no ONE way.
"Everyone's happy. Everyone's smiling. No-One here is sad anymore"
Yes doing a spirit run from wash is not really that productive. From low wines has a higher yield but with less flavour.
This 1.5 run method is one way (not necessarily the best) of boosting yield and keeping flavour.
It works for grappa / white fruit brandy, but I always double distil my grain based spirits. It is a valid option on a fruit based fermentation.
