:text-+1:bluc wrote:Pot for max flavour. Small steady stream is what you want. If you have a power controller wind the power down till the stream is broken/dripping. Then up the power to a steady stream. Amd as always do cuts. I find new whiskey to be just as sweet as rum :handgestures-thumbupleft:
Plumby wrote:Well what are you asking? The process is the same for white whiskey as a whiskey you want to oak and age. If I make white lightning ( you didn't want us to use moonshine ) I just make tighter cuts. If you know about and do cuts then you already know what to do.
TasSpirits wrote:I let white dog air for a week, water it down to 45% then leave for a few more days, then bottle. Mine has been run through a bubbler, I would go the tall column and run slow. :handgestures-thumbupleft:
bluc wrote::think: I thought there was a comment about smearing. Between a boka and a pot. For a flavoured spirit, in this case white whiskey. A pot with good cuts will smash a boka.. :D
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