What's happening in Triggs world....

[Trigg]

Hi All
Just joined so I thought I would give a little overview of what I've been up to and what is going on atthe moment.

Rum experiment #1:

Recipe is basically 2.1kg T&L Black treacle, 3kg demerara sugar, DAP and bakers yeast, 25l wash. Gen 1 was stripped and backset (10l) used in the next gen. 10l of backset also kept to start a 'live' dunder pit. Gen 2 was again 2.1kg T&L Black treacle, 3kg demerara, DAP and bakers yeast, only difference to gen 1 was the backset added.

Both stripping runs combined and spirit rum through a T500 + alembic dome. Very conservative cuts made. Heads and tails went into my fients collection. Taste was good so I decided to put this in 5l oak barrel to age (3.2l @ 52%).

That was December 28th. Colour has developed nicely as have some nice vanilla flavours. A slightly off taste of pine resin/fabric plaster is evident though, which wasn't there before. I'll have to monitor this one and see how it develops, anyone have this flavour/smell before?

Rum experiment #2:

The golden syrup rum - 23l wash, 2.1kg Golden syrup, 3kg demerara, DAP and 1 sachet of Mangrove Jacks Bahamian Wheat Yeast (apparently brings banana flavours to a beer).

Did just one slow spirit run on this collecting in 300ml jars. I added 2l of infected dunder to the boiler from the previous Black treacle runs (albeit only 2 months old and only inoculated with lacto) Absolutely lovely flavour with a hint of banana and a nice hit of caramel and a bit of molasses.

This is currently sat in glass with 220 degree toasted and chard oak (from cut up whisky barrel staves). The flavour and aroma is really very good already and it is only 1 month old.

Plum Brandy:

Had 4 gallons of plum wine I made 5 years ago sat in the shed that was always a bit too dry for me so did a slow spirit run on this and the outcome was very pleasing. Currently sat in a DJ with various degrees of toasted and charred oak. This is currently 6 months old and has a lovely rich brandy flavour with a hint of plum and dark fruit. I have high hopes.

Currently have a kale wash fermenting that I'll hopefully stripping this weekend and combine with one a stripped a couple of weeks ago to do a spirit run with next week. This is destined for some gin and a few flavoured drinks for the wife (limoncello, raspberry vodka etc).

Not sure what to try next to be honest. Always fancied trying a cornflake whiskey so maybe that.

Just realised how much I've written so I'll stop there for now.

Cheers.

[Windoe]

Hi Trigg, great post!
How did you do the infected dunder?

[phantom]

Welcome Trigg

An interesting read. Hopefully all turning out as you'd wish......

[Trigg]

Dunder has been infected with lacto using Yakult! Before adding there was evidence of something already growing but the smell was still of fresh dunder, chocolate, coffee, molasses. A week after adding yakult there is more of a sour note but also more fruity.

[Windoe]

Dunder has been infected with lacto using Yakult! Before adding there was evidence of something already growing but the smell was still of fresh dunder, chocolate, coffee, molasses. A week after adding yakult there is more of a sour note but also more fruity.

So you didn’t use the infected dunder in the ferment just the strip run or the spirit run?

[Trigg]

Correct, just in the spirit run.

[Easydrinker]

Mostly impressed by the fact that you have kept full records.
Top man!

Robert/