Still Works and Brewing , this is part two of Bourbon 2.0 we roasted our corn to enhance the flavor and I think it works. Today we will show how we distilled it and put on oak.
My mouth was watering as you were tasting your product. Ran my barley and pecan smoked wheat that I had mentioned to you. Turned out very well. It is resting right now. Will cut and put on oak in the next day or so. Always enjoy your vids.
Love the videos! New to your channel but it looks like you K ow your stuff! I love the term you used, foreheads! Totally going to use that from now on! Also every time I hear your background music I think I'm listening to the into from Firefly and I have to do a double take! Thanks!
Hi Randy, love your channel !! Question - I will be distilling 2 - 6 gallon batches identical to your bourbon recipe. You are using the taller column exactly as we have. If you were to use a thumper, would you use reflux or try and keep the temperature down and minimize the use of reflux?? Thank you Richard
Hi Richard, in my opinion when distilling a bourbon or whiskey you want small amounts of reflux so flavor comes thru and yes you will get some reflux just because the use of a column most of the time I dont use a thumper unless i want to infuse a type of flavor hope this helps cheers randy
if you want to try some different smoking chips try Cabela. i bought a verity pack of BBQ chips consisting of apple cherry peach and maple. at one time i had 22 different combinations of chips smoked and non smoked. some got alittle funky but some were great.
I tried those and found they were kind of dirty. You can burn them and it leaves the dirt behind but don't soak them in anything you want to drink. Go to a specialty wood store and buy a board to cut up. cut it up fine and roast chips in oven for 1 hour at 400 deg f
@@brianmckibben2300 i used the biggest pieces in the chips. toasted in the oven at different temps. most about 350~450 for a hour. it chars them with out the ash. then rinsed in water
Nicely done video, Randy! Do you normally proof down before you add the oak chips? Also, I see you attached your reflux condenser and used rasching rings but did you run in full reflux or “pot still”?
Hi George yes i proof down before adding chips found it works good for me had reflux on for height valves turned off and ran in pot still mode and yes used rashing rings Cheers!!
Randy, I appreciate the details in the videos. I am new to distilling and want to get into it mainly for bourbon and have a few questions. 1. How did the batch with the roasted corn turn out taste wise? 2. When you prepared your mash, you used 3 gallons of boiling water to start the corn mash part before you added the other grains. How did you end up with 6 gallons of mash in the end? Did you just add extra water? Thanks for the help.
Hi Carl, First i would say Bourbon is my favorite The roasted corn bourbon is the best that i have ever made and going to make more and will not change it one bit Yes start that way after you add other grains and let conversion take place I will batch sparge the grains in the mash tun into the fermenter until I collect 6 gallons Cheers Randy
@@stillworksandbrewing Thanks for the quick answer Randy. I did forget to ask one other thing, are you using DADY yeast or do you use something more specific for Bourbon?
Another option for the oak etc, My local butcher has chunks of used barrels (mostly from wine) for smoking meat, much cheaper to by those bags and size down with a hatchet. I scored a bag from a port barrel not long ago, that adds a nice touch once toasted.
Hi Randy I was wondering if you’ve ever done simple sugar wash and if so how much sugar did you use and how much yeast I’m using 5 gallon fermentation buckets how much would you use for that thanks
@@stillworksandbrewing So 1200W. That's good to know. I'm trying to figure out what the best ramp up power is for different washes so this is helpful. Thanks!
@@Flametamer145 Hi Hank I start some small cuts 1/2 pints then move up to full pints till near tails and go back to 1/2 pints and taste all keep what I think is good mix, proof down
@@stillworksandbrewing I would love to see more time spent on the details of collecting with temperature adjustments along the way (and why you make em) and abv levels as you go. I know it'll be different for each of us but always good to have a reference point. Keep up the great work!
