Grey Elf wrote:I had some good results with Still Spirits Tennessee Bourbon....my friends loved it...Bit like JD
bluc wrote:Angel yeast burbon 70/20/10 corn /barley malt/ rye malt. Tasty drop am up to about gen 10 with backset and is starting to get some complexity.
Heavy char american "new" oak. I get better results with new more like store bought burbon.
Traditional mashed unmalted corn/ barley/ wheat. Aged 12 months sweet mash in an ex rum barrel. Had lots vanilla and was very tasty but not "burbon".
I am also partial to the unoaked angel yeast brew..at 40%
BigRig wrote:When i first got in to distilling i used a boka still to punch out neutral for adding essences to. The best i came up with was Terry O'Briens Gentleman James on WBAB neutral, it was the closest flavour to the real thing. didn't need oaking.
We started off on TPW but it was a little sweet, the dryness of wbab was good.
worth a look if you are wanting an essence to try. 50ml bottle made 3.5L spirit
bluc wrote:Angel yeast burbon 70/20/10 corn /barley malt/ rye malt. Tasty drop am up to about gen 10 with backset and is starting to get some complexity.
Heavy char american "new" oak. I get better results with new more like store bought burbon.
Traditional mashed unmalted corn/ barley/ wheat. Aged 12 months sweet mash in an ex rum barrel. Had lots vanilla and was very tasty but not "burbon".
I am also partial to the unoaked angel yeast brew..at 40%
Grey Elf wrote:
Where do you get the angel yeast from? Ebay or a home brew distributor?
Sam. wrote:Grey Elf wrote:
Where do you get the angel yeast from? Ebay or a home brew distributor?
No need to ask the same question in two threads mate ;-)
OldPoss wrote:I used the ESB pappy 23 bourbon staves for 4 weeks and couldn't drink it. It was too sweet and had no oak flavour. Although i used a TPW recipe which probably didnt help.
The SS Tennessee whisky and oak was ok after a few weeks on staves chips. I was going to try mixing the SsTennesse with SS classic bourbon and let sit for 3 months.
OldPoss wrote:I used the ESB pappy 23 bourbon staves for 4 weeks and couldn't drink it. It was too sweet and had no oak flavour. Although i used a TPW recipe which probably didnt help.
The SS Tennessee whisky and oak was ok after a few weeks on staves chips. I was going to try mixing the SsTennesse with SS classic bourbon and let sit for 3 months.
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