Can I Flavor Spirits With Grain?
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- เผยแพร่เมื่อ 17 มี.ค. 2024
- What happens if you treat grain like a botanical? Can we quickly add grain flavour to vodka by macerating it and re-distilling it? Let's find out together!
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Honestly, _mad respect_ for NOT putting the newsletter in a pop-up, I'm so tired of websites doing that sort of crud that I have all pop-ups blocked by default
Who hasn't had all pop ups blocked since 2001?
@@Grom-rl8bm people with minimal tech literacy ¯\_(ツ)_/¯
@@Grom-rl8bmI have ad blockers / popup blockers to the point where some sites I click a link for (like my bank) it will give me a message that a popup has been blocked and I'll have to allow it. I will *still* get those "Wait! Before you go, enter your email to subscribe to our newsletter so you don't miss anything" popup from a ton of websites, especially ones where I'm looking for recipes. It's maddening.
Jesse, all these comments are a testament to how you spur people to have ideas. And that's what drives this craft forward. Thank you for everything you do for this community 😊
That's true
Also I just redistilled some oak aged rum that had tight cuts on it. I included infected dunder and a bit of sulfuric acid to make esters. Since there were no heads in it, I kept everything from first drips until it tasted gnarly from the dunder. Check out my Aged Rum to White Rum thread on the home distiller forum for details. Turned out great. But anyway it was similar to your discussion at the end of the video about starting with clean spirit. More rum videos please 😊
So this brings up another idea I had had a long time ago.
Instead of ONLY taking the 'fresh' grain, also take some of the grain leavings from a whiskey run, and mascerate it with the vodka too, so you get those complex esthers you were looking for.
If you hafn't attempted the essences though, I would have siggested that too, lol.
When is the next taste test of the Love Child barrel?
I have used steel cut oats many times to add richness and mouth feel. Always found it a great improvement. But then I also do things like finish my mead and wine with dried fruit, vanilla bean, and cocoa nibs. A great trick for improving mouth feel with minimal change of flavor is to use lactose, something common among home beer brewers.
I would love to see this idea explored further Jesse, drop the animal feed and try small amounts of Chocolate Malt, Black Patent Malt, and maybe some Oat Malt in different batches. I would consider looking at the idea of using it as a blending adjuster/amendment for other whiskeys that didn't quite work right the first time around. That is where I see the most potential, making good blended sipping stock out of an otherwise blah booze.
Why not
Thank you for exploring this. Really interesting idea for those of us here in the UK where home distilling is illegal but compounding and redistilling duty paid spirits is legal, even without a licence as of the past couple of years (so you can make gin, as long as you buy the vodka that goes into it)
I get a little choked up when I see the Iron Giant at the end of the movie. That was my childhood.
I didn’t see you proof down the vodka before distilling. I thought you needed to do that with the air stills. Am I wrong?
i was surprised you got a noticeable influence from the grain from such a short infusion
makes me kinda want to do a cereal version in a foolhardy attempt to recapture my younger days
Thanks Jesse. This is really interesting to see and great to see some new methods like this to fill our the flavour that is missing in essences. Whiskey is so difficult to simulate with an essence but bringing some grains back into the mix sounds like an excellent idea. I will try this myself.
Sounds like it could be great for making a blending component. A way to quickly test out if a grain would be a good addition to an old recipe you've made.
I did this but I left the grains in the spirit for 5 days after the first exp like you did bud. The 6 days gave a much better flavour spirit so much so when my polish buddy came over and tried my spirit he thought I made a new type of tasty grog like a whisky. My grains were roasted. Crystal malt and a light malt. I also soaked 300g of cooked an tannin infused chipped old English oak.
I must admit my friends at a party last week thought I made a clear whisky lol haha and, hell it tasted amazing after leaving it a month too. :) ps I learned a trick from popcorn Sutton with maturing wood also my Scottish father mountain ranger, cooking it back when I Was working in Canada in 2013. Took a long road trip in my challenger from Alberta south into the US and met the legend and shared stories and tricks. :) never forget that trip and now I make whisky that would beat jd hands down called wild wolf 45%. Love to send you a sample. Keep the faith brother 😊
What a great experiment! Gotta admit I would have never assumed that I could have come up with this but wow. Very interesting.
I recently re-distilled saturated blueberries and raspberries in white brandy and I don't know if I like it or not. I think I'll just re-saturate it again with said berries, I like that just fine!
what would happen if you toasted the grain first? how would that affect the flavours?
Well he already used malt
Always pushing the envelope. Thanks for stepping out and sharing what you’ve created.
Did we make porridge? Was it thick? Did it foam at all? I also hate to waste a good drink with cola, this might be the middle ground I needed 😀
You can also make grain or potato water, filter it out all the solids, then use that water to proof down your spirit. Then let it age for a month or so.
I just did this with sweet potato and the finished spirit is amazing. I was originally thinking that it would over flavor the spirit, and right after proofing that was true. But a month later it's just amazing.
I assume the final spirit is cloudy?
Love the content.I really like the 1 gallon air still stuff, cause that's what I "run". The spirit essence stuff is very informative also, for someone like me. I guess what I'm saying is, thank you. From a new distiller gathering info., most informative.
I was just about to say The same . I love it when he also does the meme spirit runs in air still as that's what most new distillers have got .
I think it would be interesting to use this as recipe development tool. For the purpose of a video, maybe try two or three variations on a grain bill, then make some small batches of whiskey with the same grain bills. See if the comparative qualities carry over from the quick maceration to the proper whiskey.
In other words, think of it not in terms of a final product, but as a better version of the grain tea concept you’ve shared for comparison of different grains.
Way to think outside the box. Enjoy your never ending inspirations.
My friends around me ask how I do this after two years,I just say my favorite threeJesse,George and Bearded,taught me to be creative,I now understand your discreptions,thanks mate!
Okay, this is an interesting idea. I'm going to have to try this. I think there is potential for this for sure. One variation that came to mind is creamed corn, with a little barley and rye for a faked Burbon... Thanks for the great idea, Jessie. I'm definitely going to play with this one a little bit.
Admittedly, I was concerned when you mentioned using whole grains, and started thinking maybe they could pass along too much astringency. Then I remembered the astringency comes from roasted grains, and smacked myself thoroughly.
Glad it turned out to be something you can work with.
Maybe next time you do a striping run put some of these gains you used in the mash in the low wines maybe bump up some of the grain flavors that sometimes lack after aging the spirit. Just an idea
It'd be interesting to see what it does for adding more grain flavor into a fairly mild beginner whiskey.
That's interesting
@@user-zx5hb6wi4k Yeah, like set aside half of the distillate to macerate on grain and then re-distill before blending and putting it on wood. I'd bet that the end result would be somewhere between an Evan Williams and a Jim Beam Black.
Cool experiment. I just tried something similar with 100% grain mash - corn, malt and oats (some smoky malt). I didn’t put more grain in the ‘low wines’ but my product had too much heads, even after sitting on wood for a while, so I put the ‘somewhat aged’ batch in the air still and cooked it briefly to remove those heads and then kept what was in the pot as the product. What happened was a change to the wood, making it much more subtle, but muddy, and kept the colour and tannins. It tastes more like a rum now, but lost most of the sharp edges of the doughy malt. I’m not sure I love it, but it could be used to blend down another whiskey that is too edgy. Food for thought.
Once I've made a whiskey, that I didn't really like, as it wasn't grainy enough, so it was really saved by adding some grain like vienna and a bit of chocolate malts to the gin-basket during the final distillation
Maybe, a good idea could be just do a small mash with a grain, and then maybe some more just grain itself, because you could get a little bit of that yeast ester. Then you could do a little bit of blending. Just a thought
This worked way better than when I tried doing it with rolled oats!! I’ll try whole grain next time.
I wonder how it would blend with a non-peated blend?
Would milling the grain,then macerating longer in a jar work better ? Only adding the liquid to the airstill?? I might try that method..
It's the musty aroma of the grain that brings the essence of (old).
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Yeah, but nobody likes popups either way.
How about taking out the sheperd's delight and adding in a little toasted oats, caramel malt and chocolate malt?
Could you try putting some of the distillate in a pressure pot with some wood for some forced ageing? Might be an interesting way to make a shortcut whiskey?
Just started watching this. I have tried this on kegged beer, it tasted like a feed lot and beer.
Have you ever done anything with tea? I saw city steading do a black tea wine and tries it myself, I’ve heard it end up weird for the first six-twelve months, but then that age changes the tea flavors into fruity flavors. Mine was made with a smoked leaf tea and the smoke stayed pretty well, though it is kinda funky with the fruitiness that the tea turns into in a way that after drinking the whole batch I’m still undecided on. But it seems like an interesting thing to put through a still and see what comes out.
You pack 'em and we eat 'em!
Cheers from Tasmania 🇦🇺
Short answer, yes, if you want grain flavored gin.
The logic is undeniable.
Gin requires the dominant flavour to be juniper.
@@TheBaconWizard True. I should've just said spirits.
open Q and A
best way to devolve the sugar for big mashes ? doing 80lt
I think the most interesting application would be to bump up the flavour of a whisky. Kind of like putting fruit in a thumper when doing a fruit brandy.
Do the same thing again, but add some toasted and aged oak staves to the maceration.
OK now I'm curious how malted vs unmalted grains are going to work for this. I'm also curious how that would age with some wood. Also what if you added some fresh grain in a gin basket when distilling a whisky?
Epic. i was procrastinating doing a wheat wash and bored with just sugar
every time i watch you distil something im reminded of the kinda meh wines and meads i have laying around and just like i keep wanting to distil but you know english laws and all being what they are lol
The vast majority of home distillers in the world are skirting the law… and a good proportion of craft distillers started just as that, moonshiners
You should try to use a saftey net video, but with spray malt instead of sugar. It should ferment as easy as sugar, but withput the harshness❤
Ever thought about using millet or amaranth grains for the mash?
You can also make a UJSSM with barley... very fruity 😉
Jesse i have always wondered what distilling corn or grain and potatoes together would taste like would it be vodka burbon or whiskey? maybe something you want to try and take us along on the journey cheers from down under
If a site pops something in my face while I'm trying to read or look at a photo, I often just leave the site and go somewhere else. I absolutely HATE popups!
Jesse, What about spent grain?
Love the baby dalek 😅
develop it! scotland has scotch, the irish have their own whiskey, Tennessee bourbon changed the rules....make a new zealand whiskey!
Kiwhiskey
I wonder if using rye with this method will give that special bite that's unique to the grain.
Jesse,
A few questions:
1. What was the alcohol percentage of the starting vodka?
2. Can you recommend a sub for Shepherd's Delight in the US?
I'd still like to see you experiment with Amburana
I don't really acknowledge any "discounts" or "newsletters" that websites push in that way
no you should have made the grains into milled grist and let them macerate in the vodka for at least a day if not more before distilling , i would not worry about scorching if you running it slow as it should be and you would always separate the grains before the run but that defeats the purpose of trying ti extract as much flavour compounds as possible since the heat from the run should be doing that as well like making tea
add grain to a whisky for re-distillation or mix the spirit with the grain and age it for a while before the re-distillation could be other experiments
I did this when I built my 2nd still, with cheap vodka and oatmeal, it was amazing, I was gonna make more, but I kinda forgot about it
You forgot about it cause you drank it all
@@user-zx5hb6wi4k nah I threw it all away, it was a sacrificial run... that I took a lil taste of. the reason I put in the grain was to test if it would scorch in my new setup.. It didnt.
I'd like to see you make a litre of the base spirit grain mixture and put it on real oak for a month or 3. I think that would take away/ mellow the funk and maybe take away the uncanny valley feeling.
I wonder how it would go putting grains back in a whiskey and give it another round before ageing it?
This is my happy place
So you've solve the flavor issue with flavors, and where some of the "bulk" comes from? Makes me wonder if you added some Buccaneer Bob's backset flavor to the rum, it might improve that?🤔
What did the inside of still look like after??
😮 oak barrel, 7 years. -- try sassafrass and that whiskey.
perhaps you need to let it settle for a few days or so for that bad barn smell to go away, it works for my banana brandy where i had that funky wet rubber sink smell that improved leaving more of the banana aroma and better taste with less of that nasty bitterness
Don't know, I think using a malt is waste of good grain, would like to see is it any different with plain grain?
I knew it was going to be peat, and I was right!
Don't feel bad about your "smokey coke". Distilled spirits are meant to be enjoyed, and if you are enjoying it that way then there's no sin in it.
As far as what to do, maybe add more vodka to what remains in the still and run it again, kind of like a sour mash. Perhaps even do it more than once that way and see if you extract more of the desirable flavors from it, especially if you are going to use that much grain in such little alcohol. Oh, and add some amylase to it in the beginning (and maybe with additional runs) to break down any starches so it doesn't gelatinize in the still.
You should try and force age some to see what happens!
Yea I believe your on to something.
Thanks for doing this, so we don´t have to :D
i mean if youre worried about making porridge then the next thing is just do this with porridge oats right also horlicks too
Try it with cold maceration
And what did the inside look like? Stinky porridge?? Gotta know what we’re going to get into! :)
You should crush the grain first and filter
Original distillation and a gin basket 😊
man every time you say peat im just imagining like the stuff that comes out of the ground like yea this tastes like boggy soil
I can see boiling the grains like you are making a whiskey and ass the wash for flavor.
What's the difference between doing this and guys making sugar wash like ujssm?
At least then the ferment has time to work on the grain in a way similar to a traditional bourbon mash
Roasted corn!!!!!!!
same experiment with essence in the still? 🤔
I've tried this several times. Truly harder than it initially appears. Consistency in final product is illusive.
Flavour dammit!
Sounds like you should blend this with whiskey, for research.
try it with Dr. Pepper or a root beer!
the porridge was never shown... Awesome vid though!
What proof did you start with? The myth of proofing down to 80P for safety couldn’t be more mythical in an air still.
I’m curious if you got any scorching from the grains.
Thanks for all you do for the community!
I think you've just jump started a new industry of whiskey flavored neutral spirit.
add wood chips in next time?
I wonder how flavor would come through by putting grain in a gin basket
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I don’t know what happened to my original comment. In the air still, aren’t you supposed to proof down the vodka before re-distilling?
why don't you add some oak to it and see how that tastes?
Do mugworts instead.
You can do it but its going to taste weird.
Ship to Europe please😢
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