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  1. #2431
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    Quote Originally Posted by jakeslouw View Post
    Very easy to get a high gravity wort.

    Start with a high SG and then boil the crap out of it. If it works for the belgians, it'll work for you.
    That's what I don't want to do. I don't boil the wort at all, actually. Just let it cool to around 35 and then pitch yeast. I'd rather run the still a few more times than boil the stuff for 3 or 4 hours before even fermenting just to get a higher OG wort.

    Is it bad practice to cut your whisky wash with sugar? Specially when adding specialty malts or corn? Because corn apparently gives a very strong flavour. I see it in my currently fermenting wash as well. Smells great. Can't wait!

  2. #2432
    Quote Originally Posted by BackOffMyBrew View Post
    I'm keen to see how 100g in 20lt comes out
    is good, i've done it before :-) i really need to get to BG, i'm mad keen to try that southern passion whirlpool and dh only american wheat. every time i go there i get a speeding ticket though

  3. #2433
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    Quote Originally Posted by Toxxyc View Post
    Is it bad practice to cut your whisky wash with sugar? Specially when adding specialty malts or corn? Because corn apparently gives a very strong flavour. I see it in my currently fermenting wash as well. Smells great. Can't wait!
    the 'Mericans add anything to bourbon because then you can't call it whiskey

  4. #2434
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    I'm more asking about the "bad practice" with regards to "how will it affect the taste". I've made a white rum before - it was nothing to write home about, but it wasn't bad at all. It just didn't taste like whisky like an all-grain distillate does. So how would it affect the flavour if I add, say, 30 gravity points or so just to make up some alcohol in the wash?

    I don't really want to push the yeast too far. I'd love to get a 10% or 11% ABV wash before distillation, but with grain it's only really "possible" for me without too much effort to get to around 8% ABV, from experience. I just want to get my yield up a little bit, but I don't want to sacrifice too much of the flavour or quality.
    Last edited by Toxxyc; 8th October 2020 at 12:19.

  5. #2435
    Quote Originally Posted by Toxxyc View Post
    I'm more asking about the "bad practice" with regards to "how will it affect the taste". I've made a white rum before - it was nothing to write home about, but it wasn't bad at all. It just didn't taste like whisky like an all-grain distillate does. So how would it affect the flavour if I add, say, 30 gravity points or so just to make up some alcohol in the wash?

    I don't really want to push the yeast too far. I'd love to get a 10% or 11% ABV wash before distillation, but with grain it's only really "possible" for me without too much effort to get to around 8% ABV, from experience. I just want to get my yield up a little bit, but I don't want to sacrifice too much of the flavour or quality.
    i could taste the dextrose in an ag batch i made, there was a marked difference vs a grain only batch. i wont do it again. you could always do two ferments, strip them out and mix them before the spirit run - that will help your yield.

  6. #2436
    As someone who doesn't distil, wouldn't adding normal sugar work? It should increase your ABV without diluting flavour or adding any new flavours wouldn't it?

    Sent from my ONEPLUS A6013 using Tapatalk

  7. #2437
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    Quote Originally Posted by groenspookasem View Post
    i could taste the dextrose in an ag batch i made, there was a marked difference vs a grain only batch. i wont do it again. you could always do two ferments, strip them out and mix them before the spirit run - that will help your yield.
    Yeah a few minutes after I posted the above I realised I answered myself - I don't want to sacrifice quality. I'm not going to go with it. My next batch of malt is milled, and I'll mash and pitch tomorrow. Will try my first reiterated mash and see how it goes.


    Quote Originally Posted by paul.stevens View Post
    As someone who doesn't distil, wouldn't adding normal sugar work? It should increase your ABV without diluting flavour or adding any new flavours wouldn't it?

    Sent from my ONEPLUS A6013 using Tapatalk
    Paul you're no distiller, but you're a pretty good beer maker. Let me explain it to you in beer terms:

    Malt provides alcohol in beer, but it also provides mouthfeel and flavour, a specific "richness" you don't get from sugar. Just like regular table sugar waters down a beer, providing a thin beer with higher alcohol content, it does the same thing to distillates. Lighter, thinner, lower in flavour and with a higher ABV. It works for some things, like vodka and white rum, but for whisky I don't want that.

  8. #2438
    Thanks for explaining, that makes sense.

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  9. #2439
    Yeah I was like Paul. You're just after the alcohol right so gooi the sugar! Apparently not quite. Im enjoying reading through the process although i dont intend ever trying

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  10. #2440
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    Quote Originally Posted by jannieverjaar View Post
    Yeah I was like Paul. You're just after the alcohol right so gooi the sugar! Apparently not quite. Im enjoying reading through the process although i dont intend ever trying

    Sent from my SM-A515F using Tapatalk
    I was the same. Only after distilling various washes did I find the difference in "new make spirit" is HUGE depending on the source. Hell, new make "whisky" tastes quite a bit like whisky just on it's own. Sweet, aromatic and flavourful. Plain sugar wash (without molasses or brown sugar) to me is like drinking fire. It does nothing other than burn.

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