Two (and a half) thoughts,
1. You won't find many yeasts that will go higher than EC-1118. Is it worth
trying to squeeze 1-2% more out of it?
2. Since real whiskey is generally made with an ale or baker's yeast, you're
already getting a different flavour characteristic than you might expect.
2B. The lower ABV% of the traditional washes result in a whole other set of
My DME wash with brewer's yeast yielded something that taste similar but not
completely unlike whiskey. I need to resample the 7:1 corn:malt whiskey
from 2 weeks ago.
From: tj_333 [mailto:tj_333@...
Sent: Wednesday, February 02, 2005 5:37 PM
Subject: [new_distillers] Whiskey Wash
So as my first stab at making a whiskey, I stole the malt extract
recipe from homedistiller.org (12 pounds pale malt extract). Ended
up with a starting gravity of 1.18 and pitched EC118 (what happened
to be on hand).
I didn't bother with the calcs last night, but was running through it
today...looks like the EC118 is going to poop out on me at about 16%
ABV and a gravity of about 1.07. Being the cheap person that I am,
I'm debating tossing in some higher alcohol tolerant yeast to try and
ferment it out to about 20% and to cut down on the residual
sweetness...any one have any thoughts on this?
I've made mead like this with some great results - ferment with an
ale yeast and then add in champagne yeast after the ale yeast does
it's thing and it produces some wonderful complexity...I'm curious if
this will translate well into distilling?
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