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A friend of mine played around with a potstill to make some whiskey. It's not as easy as one might like it to be. If I were to seriously consider something like this, I'd go for the T500 rather than a Potstill.
Not sure what you would want to make but the ultimate is always a good whiskey. Many whiskeys are distilled to a very high abv and most of the flavour then comes from the oak. From what I've gathered, Bains for example is a 100% corn mash, distilled in a massive reflux column. Most likely distilled to over 90% abv.
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Last edited by groenspookasem; 29 March 2021, 11:27.
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Last edited by groenspookasem; 29 March 2021, 11:27.
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Last edited by groenspookasem; 29 March 2021, 11:27.
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Originally posted by groenspookasem View PostI'm still (lol) researching this, but surely there must be a way to make it less hands on?
I only bother with heads tails and hearts on the 3rd distillation.
If I use the T500, I constantly have to sit and tune that bloody water supply for the cooling jacket, you can't walk away.
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Originally posted by groenspookasem View PostI saw some of those theoretical automation mentioned in online. Thinking about not constantly turning temp or flow up / down.
If all goes according to plan, my alembic will arrive soon. Pressure is on to get knowledgeable... Planning to kick a few double brew days to keep the kegs filled, then attempt a single grain whiskey, perhaps Vienna or Marris Otter.
Do you need recipes or just seat of the pants? Thinking to do a reiterated mash to hit high as possible OG. Voss kveik and perhaps enzymes to turn the mash into wash in double time
Sent from my SM-G935F using Tapatalk
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Last edited by groenspookasem; 29 March 2021, 11:27.
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Originally posted by groenspookasem View PostThat does sound easier, I would be able to tune the GF temp which would affect the distillation process and adjust for volume loss and drop the temp accordingly. Do you need temp control though? Also, I understand that multiple runs increase ABV and clears the spirit - do you lose a lot of the malt flavor each run? I'm not too worried about hitting a high ABV on the first run - 70% is perfectly okay with me, not too worried about end volume. Have you ever done a single run, dumping the ethanol and heads, hearts, tail blending from there?
2) yes, multiple runs increase ABV, and the first stripping run always removes most flavours and aromas
3) first run @ 70 is optimistic, I'd say around 55-60% unless you have a high ABV beer/mash
4) yes, when I do something like mampoer, I stay with one run and split off every 200ml into individual bottles and then taste and smell everything once it is all cooled down
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Last edited by groenspookasem; 29 March 2021, 11:28.
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Originally posted by groenspookasem@TheFlyingBrew Would using the alembic copper still not impart more grain flavor? I'd be keen to attempt a rye, a smoked malt and a "vienna single malt" whisky and barrel age for at least a year. I do get the impression it's quite an art, I need to do more research.
A large part of the whole whiskey thing is not so much the yeast and grain selection but rather the use of back-set from previous distillation in next, knowing how to do your cuts (which is an experience thing), knowing how to oak or age it appropriately and having the required patience. And yes, you certainly can over-oak a spirit. Most of this comes with experience and doing it often enough. It is a bit of an art that you can't really learn in a text book because every setup is a bit different and I'm not sure what volume of a kettle is really required to make all of this a feasible/enjoyable hobby. Still hope to do more of it some day though. When I do, I'll probably go for a reflux still and first hone my skills on doing a really clean spirit that doesn't need as much aging time. Something like schnaps or mampoer. Once I'm comfortable with all of that, I'd be more willing to invest the time into making a Whiskey.
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