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My name is John, first time on this forum. I live in Wales in the UK. I have a small 50 litre still from StillDragon with a copper pot head. I got from a friend, who said I should join you on here.
My interest is in 2 things really white corn whiskey and single malt.
I have been playing around with both over the last couple of months, most of which has been spent getting the corn whiskey right. I would like to pass my process and some questions by you to see if I am doing it correctly and improve.
I am using flaked maize and malted barley and then either baker's yeast or distillers yeast.
Here is the quantities I am using, and what I am doing.
I heat the water up to 80C and then add in the corn stirring for 10mins and leave to rest till the temp drops to 64C. I give it a stir every so often during this time. When the temp reaches 64C I then add in the malted barley and stir for a couple of mins. I then leave it to rest for 90mins.
After 90mins I then cool the mash down to around pitching temp where I then remove the grain. This then goes into the fermenter buckets. 25litre containers.
I have done starch tests, it seems to not be clear after this process meaning some starch remains.
I then aerate between 2 buckets 10 times and then add the yeast. I have tried baker's, distillers and whiskey yeast, either sprinkled on top or with a starter (mixed in with water and sugar)
My OG can vary between 1.050 - 1.060
My alcohol % at the end of a ferment is usually around 5%.
I then distill twice using the pot still, making the appropriate cuts. The final product seems to be at 80%.
This all seems to feel it might be right, but there are a couple of questions I have.
I appreciate any help, and keen to try anything to help me better this recipe.