Re: Whiskey from a reflux still
- Ian Smiley analyses the use of LM still for whiskey in depth in his
corn whiskey book. A good book to have if you are interested in
--- In email@example.com, "Rob Macrobert"
> But these are experiments you have to do for yourself. You HAVE to
> this stuff on your own. We can advise you on where to start,
> find research, and what works for us, but we can't tell you how tostay out
> hooch that tastes good to you.
> Tip one, Morgan
> Well put Morgan.
> As I have never tried making whiskey in a Reflux I was going to
> of this one, but your reply prompts me to add something to this.in
> Too often, when we try something new, we think that there are cast
> stone rules that if we stick to, we'll get perfection.ago by
> But who's idea of perfection?
> When making cuts, I stick to advice I was given over twenty years
> a fellow who introduced me to running a potstill, "...when you likethe
> taste, make your heads cut, when the taste gets too much, start yourtemperatures,
> As I aim to make a drink that "I" like, I don't worry about
> cutting too soon. or too late. Usually, I end up adding some tailsto the
> mix to get the bite, and some flavour after oaking.mixable, it
> Sure, occasionally I cock it up, but if it's not what I call
> gets set aside untill I have enough to slow cook off a batch ofneutral.
> Need I say that in the early days, I drank alot of neutral?[IMAGE]doesn't,
> So, instead of trying to use somone else's thoughts on perfect,
> experiment and take notes. If it works out you can repeat. If it
> make some small changes and recycle your attempt into neutral.a
> You can always add flavourings and make liquers if your not keen on
> Robbie Mac
> Sometime tinkerer and sometimes it even works....
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