| #21. |
| Published: 2024-07-24 [Wed] 15:07, by |
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I did the second batch of UJSSM whisky yesterday (aka, a proper sour mash bourbon) and ran it with the low wines from the first stripping run. After taking decent cuts, I diluted and blended all the jars today and mixed the better tasting stuff together. Ended up with 4x 700ml bottles around 43% each. It's nowhere near as smooth as it could be if I distilled it another time or carbon filtered it or aged it on charred oak for a few years. But for what it is, it's pretty good. I've been mixing it with Sprite and sipping it on the rocks. The bourbon is sweet, corny, and... creamy, almost buttery. It's a little hard to drink neat, but it adds some nice flavor to mixed beverages. My 3rd generation UJSSM is currently fermenting, 20L worth, along with another 20L of sugar-wine (kilju) that will end up as vodka. There is no more tomato paste for sale in my town so I tried adding some of the bourbon backset with some boiled yeast to serve as a nutrient for the new vodka. |
| #20. |
| Published: 2024-07-15 [Mon] 05:29, by |
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Distilling my "sweet mash" UJSSM whisky now. I was surprised, the top layer of corn is gray but most of the corn is still good and yellow. It fermented pretty quick and it smells a bit corny but nothing really impressive. Once my distillation is done, I'll pour some of the "backset" (the beer without alcohol left in the boiler) back into my corn yeast sugar bucket and kick off a "sour mash fermentation." Right now I'm using cracked corn for flavor, partially because it's so damn cheap, but I've seen people speak very highly of corn flake whisky. Made about 6L more of apple cider this afternoon, too. I am a busy little bee! |
| #1. Homemade alcohol |
| Published: 2024-01-08 [Mon] 15:38, by |
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Interested in making booze at home? Is saving money or making delicious drinks an appeal to you? Experimenting with new recipes or techniques? This a thread for homebrewers and distillers to ask questions, give advice, or share progress reports. (Pictures and experiences are very welcome!) |