Report on Finished 'Wild Parakeet'
- Here is the final report on my first all grain whiskey. I made
three batches of mash the first being 10lbs Corn, 1lb rye, 1lb 2 row
barley. After it was done I made the second and third batch with
about half what was in the fermenter and added additional grain. I
did not use any of the stuff left over in the still. I am confused
as to what is really sour mash...
But I digress - after I had the low wines from the three batches I
distilled it in my pot still untill from 82-92f. The final abv was
80%. I diluted it to 55% and put it in a glass jug with toasted and
About this time I got the Lindsay book on making whiskey, brandy and
cordials so I decided to try some of the maturation processes
I added a teaspoon of glycerin/liter, a half teaspoon of tartaric
acid/liter and then aeriated it for a day with a bubbler.
There were dramatic changes in the smoothness and flavor after
I should have probably continued the maturation for at least ten
days - but the guys at the office demanded that I bring it in.
They declared it exellant - Kind of like Makers Mark.
So there it is for what its worth...