MacWhisky Recipe Discussion

[The Stig]

It would be best to email me or call me for a chat .
I would need to see the rig you have to see if we can add to it .

[The Stig]

I have a modular pot still similar to your FSD one
Can I add bubble plates to that?

I just looked at your post about the pot still.
The boiler is the letdown and wont hold the weight of a 4" bubbler (2" isnt worth the effort or cost)
Your SEQ, why not drop in for a chat (message or call beforehand) We are in Capalaba

[The Dark Alchemist]

Just read this whole thread, and just put down my first 27L of 4. Went peated malt and will add some backset to each gen.

See how we go. :happy-partydance:

[MarkGannon]

So have had a look and I am not able to see the answer.
So have thrown out to the group.
I put down a wash
Started off smelling good like a beer at about day two it started to get a sulphuric smell.
It has gone through fermentation and it still has that smell.
Is it worth running. Why does it smell.
It does not look infected bar the smell it it seemed to be great.
It has been years since I have done a grain wash. Normally I do molasses wash so I lack experience
Any help would be greatly appreciated.

[corrymeela]

i have some 4 year old mcwhisky been on american oak at 65%
worth the wait :)

[PierreRoberto]

Excuse my lack of knowledge on grains but should the malt be whole or cracked? And do you just soak the grain in boiled water the same as the BWKO?

This thread has been started for any one wishing to discuss the making of MacWhisky. The original Tried and Proven recipe can be found in the Tried and Proven section of the forum or by clicking HERE

Hi Mac, Newbie here, was reading your Mac whiskey recipe, not sure what you mean bu BKO and UJ taste???
cheers PR

[Professor Green]

Hi PR.

Mac's not terribly active here anymore.

I think that's meant to be BWKO which is Bourbon Whiskey Knock-off - you can find the recipe here: https://aussiedistiller.com.au/viewtopic.php?f=32&t=6
UJ will be UJSSM which is Uncle Jesse's Simple Sour Mash Method. You'll need to do a google search for that one as it's not available on this forum.

Cheers,
Prof. Green.

[Fat Tony]

Has anyone done this recipe with an airstill pro?
I've done a stripping run and spirit run both on pot still mode, making cuts on the spirit run.
I've yet to age it on oak.
Mac said "this gear tastes pretty awesome straight from the still".
Mine certainly doesn't. I realise there's a number of different possible reasons for this, but I was just wondering if others had had success with the airstill pro with this recipe?
I'm hoping the oak aging sorts it out.
Cheers
fatT

[RobMichelle]

Has anyone done this recipe with an airstill pro?
I've done a stripping run and spirit run both on pot still mode, making cuts on the spirit run.
I've yet to age it on oak.
Mac said "this gear tastes pretty awesome straight from the still".
Mine certainly doesn't. I realise there's a number of different possible reasons for this, but I was just wondering if others had had success with the airstill pro with this recipe?
I'm hoping the oak aging sorts it out.
Cheers
fatT

I’ve done it with an older airstill not the pro, am on my 4th drink now actually, 4 months ageing seems to make all spirits I’ve made a lot more drinkable definately not strait off the spout.

[bluc]

Tony as long qs your cuts were reasonable then oaking will knock the ruff edges off. Whats an air still pro?

[Fat Tony]

Tony as long qs your cuts were reasonable then oaking will knock the ruff edges off. Whats an air still pro?

air still pro is a newer version of airstill. It has a reflux mode and pot still mode.

Thanks for your replies, I'll see how we go with some oak and time.

[RobMichelle]

Here’s my tonight’s bwko :-B :handgestures-thumbupleft:
It was made in august

[Fat Tony]

Should this have any bad odour at all while fermenting? My second ever batch is a week in and has an unpleasant odour, not rank, just unpleasant.
It got off to a rough start, I initially pitched the yeast at too high temp, then there was a fair bit of faffing around to get it started again and I'm concerned re infection.
I seem to recall the first batch just smelt like malty heaven while fermenting, but I'm not sure if my memory serves me correctly and I'm just being paranoid.

My first batch is about a week sitting on American oak dominoes. Thanks for everyone's advice on that.

Cheers
FatT

[TheRealMrMessy]

No experience with this recipe myself yet, but I reckon don't sweat it too much if it was a little rocky to start. Some whiskeys I've done smelled awesome and others were downright dreadful. It's probably fine - yeast will outcompete a lot of stuff. Might have soured it a tiny bit but that may just shift the character a little.

Sulphur is also a real thing in fermentation, and depending on the exact strains of grain etc. plus how many generations you are in, it can and does build up a touch. Make sure the copper in your still is clean and it oughta clean up any sulphur.