First of all, I should say that I like to keep it simple. I
appreciate the folks who go to the trouble of cracking corn, malting their own
grains, and trying to promulgate their own yeast strains and the like but
to be honest I just don't do all that. As long as I am happy with the end
product I don't feel the need to "get back to basics". That being
My rum recipe is very simple. For a 25L batch I use 16 lbs of
dark brown cane sugar, one quart of unsulfered molasses, and a pack of MileHi
Turbo 48. I run it through my reflux still at 85% and end up with
close to 4 quarts uncut. That gives me two gallons cut. I
usually set half aside in oak and then filter the other half and use it as
a white rum. It is very good.
Vodka by definition doesn't have a strong flavor however in my opinion the
best vodkas are clean with a hint of wheat. When making wheat vodka I
usually use either wheat extract or dried wheat extract. I know the
purist would shake their heads and say I was being sacrosanct, but the end
product tastes the same so why hassle it. Anyway in a 25L batch I use
either a 5lb can of wheat extract or 6 lbs of dried wheat extract and cane sugar
up to an OG of 1.1.
Using real malted wheat is easy, you just have to grind it then steep it in
150f degree (65c) water for 45 minutes to convert the starches to sugars.
So, that being said, when I do go to the trouble of making it this
way I steep 15 lbs of wheat, sparge it off into a fermentor and add
cane sugar to bring it up to the same OG of 1.1.
Then I reflux still it to 85% to 90%. That leaves just
enough wheat flavor to give it that crispness.
I hope this helps.