Hey Stillit Dude. Craft destillery owner here. I make an irish whiskey which is heavy with wheat and oats and its just fantastic. And I make a wheat whiskey wtih 5% chocolate. Its fantastic. The wheat makes lighter sweeter whiskey and that is a great base for additional grains.
I have been looking for an oat whiskey for a while. None in my area of the US. But I have always wondered what an honey oatmeal whiskey would taste like.
Ive been doing 24x400g creamed corn cans, 900g of quick oats. load a T500 with 15L water and bring to boil, start adding all the corn and oats, rinse the corn cans as yo go this should bring the T500 to fill limit, keep it hot and add your Alpha amylase (optional). dump it in a 60L fermenter, add 40L of water to your T500 and bring to 60c+ and add 5KG of monohydrate dextrose or equivalent sugar. I like to use mono to reduce sulphate addition. Add the mono wash to the 60L and top off with cold water till the 60L is at safe fermentation fill. Wait for it to come down to pitching temp, add some Angel RED and I like to also add some Lalvin EC-1118 to got to higher ABV and also having yeast variety improves flavour profile. after its done I strip it then second distil it to 80-90abv then cut to 40% and oak for 3+months (used 5 of your oak staves). this was THE best bourbon i've ever made OR even tasted EVER. Honestly, creamed corn is a real undiscovered hero of corn based spirits.
I just ran your recipe of 24 cans of creamed corn and 1.5 kg of rolled oats, 6kg of sugar each barrel with Premium whiskey yeast from pure distilling. Used 4 barrels of 23 litres water. it has turned out so sweet and smooth. Starting gravity at 1090 and fermented out to under .90 I let it ferment for total 11 days. Ran it through my pot still. So nice
Another great video! I really enjoy the mash how-to videos and am excited to see how this whiskey turns out once it's aged. As I barrel age more of my spirits, I've noticed that my cuts are gradually getting wider too. Ben once mentioned making wide cuts and letting the barrel figure it out, and I'm starting to understand what he meant. Thank you for the kind words, and I'm looking forward to collaborating in the future. -Christopher
I tripped over some cherry smoked malted barley at a local Brew shop and 4 lbs. of wheat and 1 lb. of the smoked barley in a 12 lb 6.5 gallon mash is SO AMAZING. it's the only recipe I use for my bourbon now. it's so awesome in an oak barrel or even barrel chips work really good
Been experimenting with oats over the past few weeks and I have had some pleasant surprises with a brown sugar batch I threw in on a whim and my lord it’s delicious
Haven't had anything aged on cherry, but acacia and chestnut both do very interesting things. I recently picked up a grappa aged on apricot wood, very much looking forward to seeing what that's like. I think there's a lot of fun to be had experimenting with wood.
Hey Jessie, as for options to add other wood types (@ 14:26)...Im a fan of using maple to finish with. I typically use white 5yr air aged to age and then for the last 6 months I will add in toasted maple. I find it adds a velvet mouth feel and rounds off any edges; certainly adds in a reddish tone which is quite interesting as the color might suggest big and bold but it doesnt impart that taste palette at all.....and finally the taste blends so well with the oak giving dark fruit tones. My 2 cents thats all. I love the meme and fun vids but I find it fantastic to see you brewing....it always gets my old grey matter working over time again. Cheers
Suggestion: try an experiment where you take maybe a jar or however much you want and test out putting some charred Amburana wood in it! I’ve been experimenting with it for a while and it’s a really interesting wood
for staves for the experimental jar, go absolutely crazy and use white birch or swim over to Australia and get some Jarrah. I have no idea what that would do but it could be interesting.
I have a toasted cherry wood Ten30 Barrel that's been finishing bourbon for the past 3 years. It adds a rich floral note and a subtle fruity sweetness. Think cherry blossom more than Bing cherries.
video idea for you! you know there was a craze of tiktoks about brita filtering cheap vodka. I was intrigued but there is absolutely no one that properly tested it. There are articles saying it works, even some asking some vodka makers (apparently it filters out sugars and oils added to some cheap vodkas), there are articles saying it does nothing. The best you can find is "this is unfiltered, this is filtered, which one do you prefer?". So obviously not reliable because they knew which was which. a proper double-blind test would be great. Seeing how popular that topic is, it may get quite some views. Just take 2 cheap and one expensive vodkas. Filter each.. 5 times or so with a new filter for each just to be sure. Prepare glasses with the label on the bottom for filtered and unfiltered , fill them, then shuffle them at random. Make a blind test of the 3 filtered and 3 unfiltered without knowing which is which, order them worst to best. Ideally with more people than just yourself but even that would be better than what currently exists. Then reveal where each fell in the ranking. now to be fair, I dunno if that fits your general MO, I just watched two vids, I'm not sure if your channel isn't just "I made my own..". I'd just very much enjoy such a vid
Currently working on a mash with coffee malt, oat malt, peated malt (small amount), toasted pearled barley, toasted rolled oats, and 6 row. I have to do it in small amounts but I should have 4, 5 gallon fermenters full when completed. I’m using M-1 yeast for the fermentation. I’m hoping to get a lot of dark bready notes when I distill it.
I mixed my oats with honey and molasses and toasted them. Fermented them alone in a separate barrel. I Fermented a barrel of cracked corn and wheat. I did 50/50 (meadish rum/grain beer) runs in a pot still and got a pretty interesting result. I got a product that had a wide range of flavor. Cherry, vanilla, chocolate, cinnamon, oatmeal, honey, coffee, caramel etc. When I proofed it down the flavors seemed to pop even more. Even proofed down to 120. I plan on doing it again but instead of oats. I plan to use a banana bread/ corn bread recipe.
i so appreciate your videos jessie. i've not tried any grain based product yet as i have only used bananas (as per your video) and mostly i make rum. (and gin, and perfume) i have a cane extraction factory close by and i buy cheap black strap molasses there (about $1USD per gallon)...... no barrel aging but large glass jars..... i like the freedom of using various aging woods as well as the quicker aging times. i think as of now i've tried about 17 different woods, with my favorites being cinnamon (heartwood from my own tree), mango, cherry and sugar maple..... to me a toasted cherry wood rum is spicy like a rye whiskey. good results from toasted coffee wood IF you finish it with a n infusion of whole coffee beans and vanilla pod. black strap has a lot of non fermentables so your pre and post fermentation readings are less than grain based, but that is ok. i've also steadily narrowed my cuts..... now i only save as hearts/tails cut, at 65%, but of course i save the feints for an occasional all feints run. i use the feints to purge my coiling coil and transfer lines that sit in a chest freezer.....nothing more frustrating than heating up the wash, ready to turn on the cooling line and ........ blocked from having a frozen line.
Would like to see an update on the tasting of your work you started last year. Would also like to know what you bottled and why and what happened to the rest of your supply. Just curious.
Jesse, I would like to see you use some Birch staves. I have been wanting to use some of those myself that I have all seasoned and ready to go but I haven't used any yet. Great video. Love watching you mash in.
I was going to make a suggestion to you cause I’ve noticed how you pour stuff into like barrels or into other vessels to contain it. Have you ever thought about using an auto siphon to transfer? It would be a lot simpler and you wouldn’t spill as much just a thought.
there are a few experimental oat recipe bourbons released from time to time here in the States. Try to find some Mizunara Japanese oak for the mason jar!
It's nice to see you have leveled up your content so much. Probably helps that there is a legal audience in your neck of the woods but I appreciate the extra effort.
Hey Jesse, nice one. Love the all grain stuff. There's another way though to gelatinize corn, and I'm surprised you've not yet done it... Make a shit load of popcorn, pour hot water and use some malted grain to convert... I did. And it made a great bourbon. Think it would make a good video?
Here in the US we have instant mashed potatoes. Maybe you have them there maybe you don't. Its simple dehydrated potato flakes you add to boiling water and then you have a simple mashed potato. Do you think this is something that could be distilled? If so how would you go about it?
Hey Jess, how’s it going, buddy? It’s Matt from Winnipeg Canada. I have a good suggestion for you to try putting wood in the liquor jar. You should really try Mahogany. It has a nice and very pleasant smell kind of like a rich person wood grain smell. Really outdoorsy.
Hi Jesse. Just out of curiosity have you ever made a homemade hard rootbeer? If so have you ever decided to distill it? If the answer to this is no, can I suggest trying it at some point.
I have not tried to distill my own spirits yet , but I enjoy watching your adventures in it . I had a question . Do you find that a spirit that's aged in a combo " barrel " ( stainless body with wood top ) gives the same flavor or close to it compared to a spirit that's aged in a full wood barrel of comparable wood ?
Please make something with widikers chocolate i would do it myself but i dont have space nor the equipment to do it im not sure how it would work but when i have space im gonna start brewing then later on stilling
Why dont you put 3:1 american white oak to cherry staves and compare the badmo barrel aging vs staves in a jar aging? Perhaps try a lower amount si you can age 1 yr each amd not over power the jar. Would be interesting
Hey Jesse have you tried to make Tuba a filipino coconut alcohol. It's sap from the coconut bud that produces the coconut. RU-vidr Filipina Pea has a video on it.
Not bourbon, but close enough. I wouldn’t turn down an opportunity to try it. Reminds me of the mash bill tinkering Jim Beam did with their craft series a few years ago
Is there any downside to fermenting on grain? I have a large stainless strainer or brew bags. So low fear of solids in the mash once finished. Im more wondering if there are any bad flavors that may come through. Would/could it stress the yeast? Raise/lower PH?
Dude, do this as an irish whiskey without the sugar additive and add a couple of different beer yeasts for esthers. You need to barley 50% wheat 30% oats 15 % and chocolate wheat 5%.
hi Jesse im from argentina, I wanted to know if you cut the foreshots when stripping run? i learn a lot for your channel, im starting my own distillery here
Hey brother... Good to see the new pots!!! Perfect to make bigger batches!! Love your channel and videos...I am American living overseas for 44 years... Last 34 in Bolivia on a small farm/ranch. I've been distilling for over 30 years. Originally mainly to make extracts ... But now expanding and making moonshine liqueurs!! I look forward to my next trip to NZ... But next time in Santa Cruz Bolivia... Stop by for some of my shines... Banana cream pudding whiskey, salty caramel whiskey, key lime pie, and so many more!
i'd like to see some blind taste testing to see if anyone can tell what the original sugar came from. the flavour comes from the wood of the barrel, not the source starch or sugar.
Plenty of flavour comes from the barrel. But noway near all of your it. If it did it would be way more economical to just slam NGS or whey spirit into oak.
@@StillIt do some blind tests. I make a double distilled white spirit from dextrose sugar and soak it on barrel chips, it comes out really nice. I'd be interested to see if anyone could tell the difference from a grain mash.
You can, but you need to buy it direct from bad motivator barrels (link in video description). StillIt is based in New Zealand and sell on behalf of BadMo barrels in NZ and Australia.
I think when you said “malted corn” you probably meant “flaked corn “. Maybe no big deal to you, but flaked corn here in the U.S. is $150 for a 50 pound bag, while cracked corn is $12 for a 50 pound bag, making the boil financially viable. Please keep this in mind as you wander through your wonder world.
hello, I tried to make whiskey from corn, wheat, barley that I distilled 2 times ... but it still has a pungent smell of alcohol, what could I do to eliminate it? thank you
Make better cuts. You probably have heads in what you think are hearts. Taste it when you are making it if it burns your lips you are in heads still. Hearts will smell and taste sweet and only burn going down your throat.
Yes you can cook it all again. The biggest problem I had at first was not wanting to make my cuts right because I didn’t want to waste any. You can always save your heads and tails and dump them in another batch.
