Can I Flavor Spirits With Grain?

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What happens if you treat grain like a botanical? Can we quickly add grain flavour to vodka by macerating it and re-distilling it? Let's find out together!
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Опубликовано:

30 сен 2024

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Комментарии : 130

@fiend-off-the-grid 6 месяцев назад

Honestly, _mad respect_ for NOT putting the newsletter in a pop-up, I'm so tired of websites doing that sort of crud that I have all pop-ups blocked by default

@Grom-rl8bm 6 месяцев назад

Who hasn't had all pop ups blocked since 2001?

@fiend-off-the-grid 6 месяцев назад

@@Grom-rl8bm people with minimal tech literacy ¯\_(ツ)_/¯

@brandymarino4791 6 месяцев назад

@@Grom-rl8bmI have ad blockers / popup blockers to the point where some sites I click a link for (like my bank) it will give me a message that a popup has been blocked and I'll have to allow it. I will *still* get those "Wait! Before you go, enter your email to subscribe to our newsletter so you don't miss anything" popup from a ton of websites, especially ones where I'm looking for recipes. It's maddening.

@ArthurEKing8472 6 месяцев назад

So this brings up another idea I had had a long time ago. Instead of ONLY taking the 'fresh' grain, also take some of the grain leavings from a whiskey run, and mascerate it with the vodka too, so you get those complex esthers you were looking for. If you hafn't attempted the essences though, I would have siggested that too, lol.

@joshuagoodsell9330 6 месяцев назад

Jesse, all these comments are a testament to how you spur people to have ideas. And that's what drives this craft forward. Thank you for everything you do for this community 😊

@BradArmstrong-f1v 6 месяцев назад

That's true

@joshuagoodsell9330 6 месяцев назад

Also I just redistilled some oak aged rum that had tight cuts on it. I included infected dunder and a bit of sulfuric acid to make esters. Since there were no heads in it, I kept everything from first drips until it tasted gnarly from the dunder. Check out my Aged Rum to White Rum thread on the home distiller forum for details. Turned out great. But anyway it was similar to your discussion at the end of the video about starting with clean spirit. More rum videos please 😊

@dougchaney6723 6 месяцев назад

When is the next taste test of the Love Child barrel?

@thomvinson 6 месяцев назад

I would love to see this idea explored further Jesse, drop the animal feed and try small amounts of Chocolate Malt, Black Patent Malt, and maybe some Oat Malt in different batches. I would consider looking at the idea of using it as a blending adjuster/amendment for other whiskeys that didn't quite work right the first time around. That is where I see the most potential, making good blended sipping stock out of an otherwise blah booze.

@BradArmstrong-f1v 6 месяцев назад

Why not

@TheInfinityzeN 6 месяцев назад

I have used steel cut oats many times to add richness and mouth feel. Always found it a great improvement. But then I also do things like finish my mead and wine with dried fruit, vanilla bean, and cocoa nibs. A great trick for improving mouth feel with minimal change of flavor is to use lactose, something common among home beer brewers.

@arealcanadian419 6 месяцев назад

Did we make porridge? Was it thick? Did it foam at all? I also hate to waste a good drink with cola, this might be the middle ground I needed 😀

@nigelmurfet797 6 месяцев назад

what would happen if you toasted the grain first? how would that affect the flavours?

@tommihommi1 6 месяцев назад

Well he already used malt

@miledbared8725 4 месяца назад

I wonder if using rye with this method will give that special bite that's unique to the grain.

@Unpainted_Huffhines 6 месяцев назад

Short answer, yes, if you want grain flavored gin.

@AlasdairThompson 6 месяцев назад

The logic is undeniable.

@TheBaconWizard 6 месяцев назад

Gin requires the dominant flavour to be juniper.

@Unpainted_Huffhines 6 месяцев назад

@@TheBaconWizard True. I should've just said spirits.

@lewisgiles8855 6 месяцев назад

I recently re-distilled saturated blueberries and raspberries in white brandy and I don't know if I like it or not. I think I'll just re-saturate it again with said berries, I like that just fine!

@blackdeath4u 6 месяцев назад

develop it! scotland has scotch, the irish have their own whiskey, Tennessee bourbon changed the rules....make a new zealand whiskey! Kiwhiskey

@tristang8929 6 месяцев назад

i was surprised you got a noticeable influence from the grain from such a short infusion makes me kinda want to do a cereal version in a foolhardy attempt to recapture my younger days

@Gnomenutz 6 месяцев назад

I can see boiling the grains like you are making a whiskey and ass the wash for flavor.

@KegLand 6 месяцев назад

Thanks Jesse. This is really interesting to see and great to see some new methods like this to fill our the flavour that is missing in essences. Whiskey is so difficult to simulate with an essence but bringing some grains back into the mix sounds like an excellent idea. I will try this myself.

@benvanos5259 6 месяцев назад

Jesse, What about spent grain?

@Sniperboy5551 6 месяцев назад

I get a little choked up when I see the Iron Giant at the end of the movie. That was my childhood.

@eastsidemick 5 месяцев назад

I didn’t see you proof down the vodka before distilling. I thought you needed to do that with the air stills. Am I wrong?

@chrisleigh777 4 месяца назад

I did this but I left the grains in the spirit for 5 days after the first exp like you did bud. The 6 days gave a much better flavour spirit so much so when my polish buddy came over and tried my spirit he thought I made a new type of tasty grog like a whisky. My grains were roasted. Crystal malt and a light malt. I also soaked 300g of cooked an tannin infused chipped old English oak. I must admit my friends at a party last week thought I made a clear whisky lol haha and, hell it tasted amazing after leaving it a month too. :) ps I learned a trick from popcorn Sutton with maturing wood also my Scottish father mountain ranger, cooking it back when I Was working in Canada in 2013. Took a long road trip in my challenger from Alberta south into the US and met the legend and shared stories and tricks. :) never forget that trip and now I make whisky that would beat jd hands down called wild wolf 45%. Love to send you a sample. Keep the faith brother 😊

@connorperkins641 6 месяцев назад

Sounds like it could be great for making a blending component. A way to quickly test out if a grain would be a good addition to an old recipe you've made.

@JMHerbert1 6 месяцев назад

If a site pops something in my face while I'm trying to read or look at a photo, I often just leave the site and go somewhere else. I absolutely HATE popups!

@The_McFortner 6 месяцев назад

Don't feel bad about your "smokey coke". Distilled spirits are meant to be enjoyed, and if you are enjoying it that way then there's no sin in it. As far as what to do, maybe add more vodka to what remains in the still and run it again, kind of like a sour mash. Perhaps even do it more than once that way and see if you extract more of the desirable flavors from it, especially if you are going to use that much grain in such little alcohol. Oh, and add some amylase to it in the beginning (and maybe with additional runs) to break down any starches so it doesn't gelatinize in the still.

@kevin_ninja_jones2363 6 месяцев назад

Maybe next time you do a striping run put some of these gains you used in the mash in the low wines maybe bump up some of the grain flavors that sometimes lack after aging the spirit. Just an idea

@kenrickman6697 6 месяцев назад

I think it would be interesting to use this as recipe development tool. For the purpose of a video, maybe try two or three variations on a grain bill, then make some small batches of whiskey with the same grain bills. See if the comparative qualities carry over from the quick maceration to the proper whiskey. In other words, think of it not in terms of a final product, but as a better version of the grain tea concept you’ve shared for comparison of different grains.

@peterrobins3708 Месяц назад

Weird that I was thinking about this a few weeks ago & hoping someone had done this but I was thinking it would have been done, not in an Air Still but any other still that runs a botanical basket. Brilliant, love the free thinking Ton of room to move with experimenting. Very cool

@BillKluck 6 месяцев назад

What proof did you start with? The myth of proofing down to 80P for safety couldn’t be more mythical in an air still. I’m curious if you got any scorching from the grains. Thanks for all you do for the community!

@ARCSTREAMS 3 месяца назад

no you should have made the grains into milled grist and let them macerate in the vodka for at least a day if not more before distilling , i would not worry about scorching if you running it slow as it should be and you would always separate the grains before the run but that defeats the purpose of trying ti extract as much flavour compounds as possible since the heat from the run should be doing that as well like making tea

@eastsidemick 5 месяцев назад

I don’t know what happened to my original comment. In the air still, aren’t you supposed to proof down the vodka before re-distilling?

@wexy021 6 месяцев назад

I don't really acknowledge any "discounts" or "newsletters" that websites push in that way

@lookuptv6755 Месяц назад

Your biggest mistake was having it sitting at the bottom of the pot. Try it again by suspending the malted barley in cheesecloth or something similar. Don't let it touch the bottom of the air still. 😊

@TheMichaellathrop 6 месяцев назад

OK now I'm curious how malted vs unmalted grains are going to work for this. I'm also curious how that would age with some wood. Also what if you added some fresh grain in a gin basket when distilling a whisky?

@robflange 6 месяцев назад

Why don't you treat like a botanical Instead of macerating Use a botanicals basket in the vapors and repeat experiment??

@CaananLocke 6 месяцев назад

Have you ever done anything with tea? I saw city steading do a black tea wine and tries it myself, I’ve heard it end up weird for the first six-twelve months, but then that age changes the tea flavors into fruity flavors. Mine was made with a smoked leaf tea and the smoke stayed pretty well, though it is kinda funky with the fruitiness that the tea turns into in a way that after drinking the whole batch I’m still undecided on. But it seems like an interesting thing to put through a still and see what comes out.

@justinomarino 6 месяцев назад

No pop up please. I use your calculators and it would be annoying to come to the site and get a pop up for something I am already signed up for. I know you are not make money off my use of your calculators but it does give me a chance to re-peruse your products.

@RobertJohnson-ud3bn 6 месяцев назад

Maybe, a good idea could be just do a small mash with a grain, and then maybe some more just grain itself, because you could get a little bit of that yeast ester. Then you could do a little bit of blending. Just a thought

@glennarnold3970 6 месяцев назад

Jesse i have always wondered what distilling corn or grain and potatoes together would taste like would it be vodka burbon or whiskey? maybe something you want to try and take us along on the journey cheers from down under

@ARCSTREAMS 3 месяца назад

perhaps you need to let it settle for a few days or so for that bad barn smell to go away, it works for my banana brandy where i had that funky wet rubber sink smell that improved leaving more of the banana aroma and better taste with less of that nasty bitterness

@Speedcore74 6 месяцев назад

You can also make a UJSSM with barley... very fruity 😉

@gayforbrae5693 6 месяцев назад

every time i watch you distil something im reminded of the kinda meh wines and meads i have laying around and just like i keep wanting to distil but you know english laws and all being what they are lol

@cooked.gaming 6 месяцев назад

The vast majority of home distillers in the world are skirting the law… and a good proportion of craft distillers started just as that, moonshiners

@honnsmannen 6 месяцев назад

You should try to use a saftey net video, but with spray malt instead of sugar. It should ferment as easy as sugar, but withput the harshness❤

@gayforbrae5693 6 месяцев назад

man every time you say peat im just imagining like the stuff that comes out of the ground like yea this tastes like boggy soil

@RickyHoward-gv6vf 6 месяцев назад

I wonder how flavor would come through by putting grain in a gin basket

@renevile 6 месяцев назад

i HATE pop-ups with a burning passion to the point that i will rather go to a different website and shop even if it is more expensive.

@themcclure 6 месяцев назад

And what did the inside look like? Stinky porridge?? Gotta know what we’re going to get into! :)

@bosherba 6 месяцев назад

Don't know, I think using a malt is waste of good grain, would like to see is it any different with plain grain?

@eddybear771 6 месяцев назад

It's the musty aroma of the grain that brings the essence of (old).

@littlehills739 6 месяцев назад

open Q and A best way to devolve the sugar for big mashes ? doing 80lt

@matthewwheelock4319 6 месяцев назад

I wonder how it would go putting grains back in a whiskey and give it another round before ageing it?

@FrugalShave 6 месяцев назад

You can also make grain or potato water, filter it out all the solids, then use that water to proof down your spirit. Then let it age for a month or so. I just did this with sweet potato and the finished spirit is amazing. I was originally thinking that it would over flavor the spirit, and right after proofing that was true. But a month later it's just amazing.

@jaymcbakerk 6 месяцев назад

I assume the final spirit is cloudy?

@jdubisbest6204 6 месяцев назад

I'd still like to see you experiment with Amburana

@jeffreyfreeborn6879 6 месяцев назад

the porridge was never shown... Awesome vid though!

@HaleBopp 6 месяцев назад

You pack 'em and we eat 'em! Cheers from Tasmania 🇦🇺

@benkirkland5354 6 месяцев назад

Ever thought about using millet or amaranth grains for the mash?

@robertfraser1517 6 месяцев назад

You should try and force age some to see what happens!

@mixmediaproductions 6 месяцев назад

😮 oak barrel, 7 years. -- try sassafrass and that whiskey.

@suwirwong 6 месяцев назад

You should crush the grain first and filter

@SamwiseOutdoors 6 месяцев назад

It'd be interesting to see what it does for adding more grain flavor into a fairly mild beginner whiskey.

@BradArmstrong-f1v 6 месяцев назад

That's interesting

@SamwiseOutdoors 6 месяцев назад

@@BradArmstrong-f1v Yeah, like set aside half of the distillate to macerate on grain and then re-distill before blending and putting it on wood. I'd bet that the end result would be somewhere between an Evan Williams and a Jim Beam Black.

@the_whiskeyshaman 6 месяцев назад

Yea I believe your on to something.

@TheNumbers400 6 месяцев назад

Thanks for doing this, so we don´t have to :D

@azeomcstill 6 месяцев назад

I knew it was going to be peat, and I was right!

@BillMooney-r5c 6 месяцев назад

Jesse, A few questions: 1. What was the alcohol percentage of the starting vodka? 2. Can you recommend a sub for Shepherd's Delight in the US?

@vegoil 6 месяцев назад

Cool experiment. I just tried something similar with 100% grain mash - corn, malt and oats (some smoky malt). I didn’t put more grain in the ‘low wines’ but my product had too much heads, even after sitting on wood for a while, so I put the ‘somewhat aged’ batch in the air still and cooked it briefly to remove those heads and then kept what was in the pot as the product. What happened was a change to the wood, making it much more subtle, but muddy, and kept the colour and tannins. It tastes more like a rum now, but lost most of the sharp edges of the doughy malt. I’m not sure I love it, but it could be used to blend down another whiskey that is too edgy. Food for thought.

@mattbarnes3111 6 месяцев назад

What did the inside of still look like after??

@jasonpullan488 6 месяцев назад

So you've solve the flavor issue with flavors, and where some of the "bulk" comes from? Makes me wonder if you added some Buccaneer Bob's backset flavor to the rum, it might improve that?🤔

@gianparodi1737 6 месяцев назад

why don't you add some oak to it and see how that tastes?

@ozziedudemike 6 месяцев назад

same experiment with essence in the still? 🤔

@scottp3287 6 месяцев назад

Original distillation and a gin basket 😊

@johnp.2267 6 месяцев назад

Admittedly, I was concerned when you mentioned using whole grains, and started thinking maybe they could pass along too much astringency. Then I remembered the astringency comes from roasted grains, and smacked myself thoroughly. Glad it turned out to be something you can work with.

@normalizedaudio2481 6 месяцев назад

Do mugworts instead.

@Lyrainthevalley 5 месяцев назад

Thank you for exploring this. Really interesting idea for those of us here in the UK where home distilling is illegal but compounding and redistilling duty paid spirits is legal, even without a licence as of the past couple of years (so you can make gin, as long as you buy the vodka that goes into it)

@andyn3532 6 месяцев назад

Try it with cold maceration

@Jake_B74 6 месяцев назад

Okay, this is an interesting idea. I'm going to have to try this. I think there is potential for this for sure. One variation that came to mind is creamed corn, with a little barley and rye for a faked Burbon... Thanks for the great idea, Jessie. I'm definitely going to play with this one a little bit.

@SA12String 6 месяцев назад

I think you've just jump started a new industry of whiskey flavored neutral spirit.

@donaldbogersr8232 6 месяцев назад

Always pushing the envelope. Thanks for stepping out and sharing what you’ve created.

@mattbarnes3111 6 месяцев назад

Would milling the grain,then macerating longer in a jar work better ? Only adding the liquid to the airstill?? I might try that method..

@ronquiring7796 6 месяцев назад

I've tried this several times. Truly harder than it initially appears. Consistency in final product is illusive.

@manatoa1 6 месяцев назад

I think the most interesting application would be to bump up the flavour of a whisky. Kind of like putting fruit in a thumper when doing a fruit brandy.

@ВалентинКрамаров 6 месяцев назад

Once I've made a whiskey, that I didn't really like, as it wasn't grainy enough, so it was really saved by adding some grain like vienna and a bit of chocolate malts to the gin-basket during the final distillation

@ronfussell8244 6 месяцев назад

My friends around me ask how I do this after two years,I just say my favorite threeJesse,George and Bearded,taught me to be creative,I now understand your discreptions,thanks mate!

@gayforbrae5693 6 месяцев назад

i mean if youre worried about making porridge then the next thing is just do this with porridge oats right also horlicks too

@jackus217 6 месяцев назад

Could you try putting some of the distillate in a pressure pot with some wood for some forced ageing? Might be an interesting way to make a shortcut whiskey?

@fanculo619 6 месяцев назад

add wood chips in next time?

@paulphill 6 месяцев назад

This video suggests me to try barley malt instead of grain in vodka or neutral spirit then redistill it. The spirit should be similar to whisky. May be?

@davidcooksey8966 6 месяцев назад

What a great experiment! Gotta admit I would have never assumed that I could have come up with this but wow. Very interesting.

@SirNecro 6 месяцев назад

I'd like to see you make a litre of the base spirit grain mixture and put it on real oak for a month or 3. I think that would take away/ mellow the funk and maybe take away the uncanny valley feeling.

@samwuijster7150 6 месяцев назад

Ship to Europe please😢

@isto1661 6 месяцев назад

try it with Dr. Pepper or a root beer!

@themcclure 6 месяцев назад

This worked way better than when I tried doing it with rolled oats!! I’ll try whole grain next time. I wonder how it would blend with a non-peated blend?

@g0dzlladj893 6 месяцев назад

add grain to a whisky for re-distillation or mix the spirit with the grain and age it for a while before the re-distillation could be other experiments

@joogergo1 6 месяцев назад

How about taking out the sheperd's delight and adding in a little toasted oats, caramel malt and chocolate malt?

@kingkilburn 6 месяцев назад

Sounds like you should blend this with whiskey, for research.

@danielcooper2138 6 месяцев назад

This is my happy place

@TimSlowey 6 месяцев назад

Way to think outside the box. Enjoy your never ending inspirations.

@ubuntupokemoninc 6 месяцев назад

I did this when I built my 2nd still, with cheap vodka and oatmeal, it was amazing, I was gonna make more, but I kinda forgot about it

@BradArmstrong-f1v 6 месяцев назад

You forgot about it cause you drank it all

@ubuntupokemoninc 6 месяцев назад

@@BradArmstrong-f1v nah I threw it all away, it was a sacrificial run... that I took a lil taste of. the reason I put in the grain was to test if it would scorch in my new setup.. It didnt.