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40789Re: Whiskey

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  • jamesonbeam1
    Apr 6, 2011
      You need to start off with a distillation that has flavors in it. A
      fruit fermentation and distillation will make brandy, grains for
      whiskey and molasses for rum. Glucose does not add any flavors and the
      yeast will only convert it to alcohol. Oak chips for aging will give
      the distillation color and add some vanillian and oaken flavors to it
      along with smoothing out your distillation over a period of time.

      Now another option to using flavoring essences, is to take your neutral
      alcohol and macerate it with fruits or botanicals/herbs and then
      redistill. This is the way gin and some schnapps are made.

      Experimenting is one of the joys of this hobby. Sometimes you screw up,
      but sometimes you get something out that people will exclaim "Wow -
      Where have ya been hidding this?"....

      JB. aka Waldo.

      --- In new_distillers@yahoogroups.com, "grandview06 tds.net"
      <Grandview06@...> wrote:
      > Thanks JB
      > Do you need the flavoring or can you do it with oak chips and glucose?
      > On 4/4/11, jamesonbeam1 jamesonbeam1@... wrote:
      > > Iker,
      > >
      > > There are plenty of different essences around for flavoring vodka.
      > > use them a great deal in New Zealand. Not sure about a "decent"
      > > though. Google "liquor flavoring essences" and you will get all
      > > different brands. Liquor Quik Essences has Jack Daniels flavors for
      > > whiskey along with Jim Beam Bourbon. Have never tried them though.
      > >
      > > JB. aka Waldo.
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