There is nothing better than a pure middle hearts cut where the spirit is at its cleanest. I finished a bourbon where I re-fermented the grains by topping them up with sugar water after siphoning off the clear liquid twice. I was playing with tasting all the flavor as it evolved off the still and found about 100 mills of pure popcorn butter. I swear I could have put that bit in a spray bottle and just misted popcorn for movie time haha. Thanks for the tasting notes. Very nice to see where your spirits have gone. I’m excited to try my hand at a gin soon. I’ve been picking wild juniper around the property recently. Going to be fun. Cheers friend.
Thats a good idea. Re fermenting grains by topping up with water and sugar. I must say i felt bad throwing the mash away after one run. Ill give that a go. Cheers.
@@kickstartadventures6988 look up the term gumball head. Jesse over at Still it did an episode on one of those. It’s worth a shot for sure. Even on a third distillation, I got a lot of grain flavor from the mash.
Hi Kickstart, just getting a handle on the recipe, so its 10lts of molasses and how much sugar? was it white or raw?, just trying to reach your figures as mine are a lot less, Chers
Yes. Ten kg of molasses. 2.5 kg white sugar. Another follower suggested that molasses doesn’t ferment completely. I guess that true. I was surprised at my yield though. 12.98 % abv not bad.
