Aussiedistiller, Home Distilling, Moonshine, Home Brew

I checked my 100% peated malt yesterday. It is 19monts old on a recycled Jack D barrel stave. Peat comes through nicely, some iodine as well. Tails has all but dissappeared, and been replaced with the iodine taste. Still no where near Ardbeg.

To answer your question....
I would try smoking more ingredients, in the pursuit of authenticity. With smoked malts virtually all the flavours seem to become more pronounced with time on oak. Tails are very important and thus time is required. From memory I kept down to around 72% on my spirit run where normally I would have cut it around 76% abv.

More tails=more smoke=more aging time (to a certain point)

Search peat reek or reak.
Basically liquid peat you can add after distillation if required.

Watched a video on making liquid smoke condensing the smoke off a wood bbq to make a flavouring for bbq sauces. Would condensing the smoke of smouldering peat be a better option then burning then soaking in neutral?

Also does condensing smoke create methanol? I have heard methanol can be mad by distilling wood. not sure if burning it then condensing the smoke is how its distilled to make methanol. Guessing if you burnt it the methanol would be gone :think:

Georgio wrote:From memory I kept down to around 72% on my spirit run where normally I would have cut it around 76% abv.

Dude, are your talking plates? My spirit runs on pot still can collect down to 35% at times.

Through a Pot mate. On the spirit run (low wines at 40%) the abv of cuts jars that I included in the final product went as low as 72% abv. I found once the abv dropped below this no amount of time on oak would make it drinkable. After this 72% you could absolutely keep running down to 20% if you want but you certainly wouldnt drink it, it would be best kept to add back to a fients run or add back to your next spirit run.

I wouldnt run a peated malt through my bubbler, it would strip too much flavour.

I finally finished running the spirit run on the 100% heavy peated malt. Absolutely agree with not watering it down, if your into heavy malt whiskey it can't be peaty enough.

I also pot still peated whisky.
With care, cool temp mashes, good yeast selection and slow running as I'm approaching tails, I've been able to get the tails acceptable down to around 55% which caries over more flavour and peat.
Tails are quite pronounced for the first yr to 18months and by 2 yrs have mellowed considerably.
With the expense of peated grain I've built a pressurised smoke canister that bubbles the smoke through the low wines/wash @30% and using imported peat from the UK it's a huge step up from Harry's peat reek and many can't pick that it's not been made with peated grain.