OK so this is the new section, and I'm loving it. I've been fermenting more for whisky recently than for beer, so I've got a ton of questions. Let's get started with my first one.
One of the things I've been doing was adding some caramel malt to the wash in order to boost a bit of the perceived sweetness in the final product. However, I have no idea how it affects the final product. So now I've got something going. I've got a plain pale malt + corn wash going as well as one with a caramalt addition (Brownswaen's Brown Malt). I've got a plain distillate (low wines) in the jar already. I'm now going to distill the other two as well, and then I want to check what the actual difference is in taste and aroma of the low wines before proceeding to the spirit run.
Let's hear it - what's your experiences been with specialty malts on the distillate? I thought first it'll make little difference, because I mean, it's distilled. Then I tasted the massive difference it made when I distilled a cider with Rooibos in it, and the distillate (after second run) tastes still strongly of Rooibos. I saw the second difference when I distilled two sugar washes - one with molasses and one without. The one with molasses was vastly different and actually pretty tasty straight out the still on the second run.
So I simply can't believe it won't make a difference. There HAS to be an impact, right?
One of the things I've been doing was adding some caramel malt to the wash in order to boost a bit of the perceived sweetness in the final product. However, I have no idea how it affects the final product. So now I've got something going. I've got a plain pale malt + corn wash going as well as one with a caramalt addition (Brownswaen's Brown Malt). I've got a plain distillate (low wines) in the jar already. I'm now going to distill the other two as well, and then I want to check what the actual difference is in taste and aroma of the low wines before proceeding to the spirit run.
Let's hear it - what's your experiences been with specialty malts on the distillate? I thought first it'll make little difference, because I mean, it's distilled. Then I tasted the massive difference it made when I distilled a cider with Rooibos in it, and the distillate (after second run) tastes still strongly of Rooibos. I saw the second difference when I distilled two sugar washes - one with molasses and one without. The one with molasses was vastly different and actually pretty tasty straight out the still on the second run.
So I simply can't believe it won't make a difference. There HAS to be an impact, right?
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