Hey all, I started experimenting with different cereals over the last 12 months. These have all been cereals I haven’t found recipes for on this site. I have made 4 consistent batches of this FLW. The first of the batches wasn’t all that great and I reworked the recipe until I found a consistency I was happy with.
I went into this experiment with just the novelty of using froot loops as a flavour base. That and my mrs asked me to make “froot loops grog” I knew that the end result would not taste like froot loops, but was unsure what flavour profiles to expect.
The recipe as follows:
(F)root (L)oop (W)hiskey
This recipe is for a 25 l fermenter.
Ingredients:
1.5l froot loops uncrushed
4.5 kg sugar
Juice of half lemon hand squeezed
80g lowans bakers yeast
Method:
Crush froot loops using your favourite cereal crushing technique. (I had the use of a thermomix)
Boil crushed froot loops in 5 litres of water until soft stirring constantly to avoid burning. Pour into fermenter.
Boil sugar in 5 litres of water until sugar is dissolved. Pour into fermenter.
Top up to 25l with cold water.
Squeeze juice in.
Give a big stir.
Check sg (if desired)
Check temp is under 37c and pitch yeast.
Stir yeast in and put lid on.
I did two 25 litre strip runs then a spirit run.
Oaking and ageing: First batch: 2 months 5l demijohn 1 medium charted domino.
Was a little too much oak reduced to half for 2 months next batch. Much better.
I’m still “green” when it comes to ageing and oaking but learning my preferences quickly.
Bottling:
Watered down to 40%abv.
Tasting notes:
*by no means am I a professional*
It opens with a light bourbon taste on the pallet followed by fruity notes that sing down the throat.
This recipe produces a smooth drink that makes a nice mixer. It lacks complexities at the age I bottled it. My next experiment with this drink will be longer ageing possibly taken off normal oak at 4 monthsthen put on port soaked oak for 4 months or more.
If anyone uses this recipe I’d love to hear your findings.