Home Distillation Made Easy!
umpa
Proper Drunk
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Keep both, I still use my Smartstill & Reflux. Both are very good and doing different types of distillation. I'm making whisky at the moment, and using the reflux is not a viable option so its SS all the way on this one.
bluecap
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Posts: 163
Well I have to agree with umpa here but for different reasons.
I use the SS now for experiments with 1-gallon tests before doing a full 25 litre.
I also use the super reflux still run without the ceramics in as a pot still and it seems to work fine, so there is at least one advantage to not having a huge column.
Opus 27
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Thanks to you both, yes that makes sense after all "it don't eat nor drink" so cost nothing to keep. Just need to collect enough pennies now. Around the £200 seems to be the going price. Oh for a bigger pension!
Opus
Opus 27
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My malt has now been on the oak chips for three months. Had a taste today and it's definately getting a nice whisky flavour and smells good as well. Question is how much longer do I leave it on the oak chips.
Opus27
Phantom
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My malt has now been on the oak chips for three months. Had a taste today and it's definately getting a nice whisky flavour and smells good as well. Question is how much longer do I leave it on the oak chips.
I would say to test/taste it regularly, not to get pissed but to make sure that it doesn't get an "over oaked" flavour that some spirits/wines can get....
Opus 27
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It's getting better all the time. Pretty certain there's a hint of licorice in it, not sure how thats got there.
Opus 27
Opus 27
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6 months on and the malt extract experiment is still progressing. I've taken it off the oak chips. There is still a taste of toast or bread or something like that which is not compatable with whiskey so I think I'll put it away for another 6 months and see what develops. I'm not sure however if it can change stored in glass? Anyone got any ideas.
Cheers Opus
Opus 27
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Another thread thats popped up has prompted me to taste my malt now 10 months on. Result, "Still not good whisky". As I've since moved onto a Reflux I'll stick with flavourings.
Opus 27
Phantom
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Another thread thats popped up has prompted me to taste my malt now 10 months on. Result, "Still not good whisky". As I've since moved onto a Reflux I'll stick with flavourings.Opus 27
Yes, it does get a little hotter at the thermometer, but that's hardly surprising. Plus if you think about whisky and brandy distilling, well they're not after total purity like with Vodka and gin (before it's flavoured), so the extra cogeners and esters etc that would pass through into the distillate for flavouring would probably be fine.
I've been using mine that way to do like a stripping run, and have got enough to let it down to 40% before I do a distilling run (copper mesh in reflux chamber etc).......
Opus 27
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Just had another look at my malt whisky still not tasting as I would wish but it's definately changing it now smells like whisky and has lost some of that bready/toast taste.
So I've strained it off the original oak chips that have had nearly 10 months and added a fresh batch of 50 grms. Hopefully after a few months I might still get something special.
Opus 27
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