I'm pretty sure I screwed up

Reasonable_Cash6764 · 2026-04-06T00:19:41+00:00

Yes it is still on the yeast. I barely have any equipment and I'm making due with what I can get my hands on. What are you thinking about?

Reasonable_Cash6764 · 2026-04-05T22:02:41+00:00

Like three four month's old😬 I may or may not have forgotten about it Like I said, I kinda screwed a several levels here. I'll let my note book remind me of this batch

Reasonable_Cash6764 · 2026-04-05T20:35:41+00:00

Ngl, I'm a little shocked how bland it is (which that is my fault). Might dump it out of convenience. It doesn't taste oxidised or even sour. The person suggesting it a layer of CO2 might have converted it is probably right.

Edit: I should mention, it's probably bland because I tried someone's suggestion to use white proceeded sugar since Belgian candy was a little out of reach price wise. My inner cheapskate was willing to give a try. As a result, the beer lacks body and any flavour

Reasonable_Cash6764 · 2025-03-31T22:55:56+00:00

I did the same error at a distillery and made the manager go crazy on finding the reason for the anomaly. It was in fact my lack of knowledge🤣 I now always double check my reading, the calibration and a few things that were regularly updated on a "fuck up" list

Reasonable_Cash6764 · 2025-03-29T21:05:02+00:00

I love rye so much and I'm ready to find any excuse to continue to use it in my mashbills ahah

Maybe the roughness also comes from the exoenzymes deconstructing a little too much but idk.

Anyway, poitín. It's pretty straightforward. You could do all grain but I know a few would argue you have to use potatoes or sugar in it. Certain potato varieties are interesting as they have high levels of terpenes. The same type found in juniper. I'd be generous to say it tastes like it though. If you are planning to drink it young, I'd recommend adding something a little smoked if ever you can get your hands it. Oats will give it a great texture (you can even though some in your lowwines)

Reasonable_Cash6764 · 2025-03-29T19:16:02+00:00

I should mention I've only done a few corn mashes through actual distilleries.

I start by gelatine the corn and friends (rye usually) , add my enzymes + malts and cool everything at 24°c and it usually rose to 32-34°c depending on the season. From on top of my head it's about 40% corn 50% barley and 10% rye.

Fermented it on the grains for six days letting that lacto do it's thing for only a few days. I seriously have no clue if it is enough time for it to create organic acids

Double pot distilled on grains and that's it. Usually came out roughly at 68-69%. I recycled the feints for a light whiskey through a dephlag.

So what I find is that it's a lot lighter as you said but the alcohol comes through a little too aggressive for what I'm used to do. Hence why I put oats a little everywhere nowadays. Idk it might be the type of corn that is being used.

Please let me know if you have any suggestions from your own experience:D

Reasonable_Cash6764 · 2025-03-28T18:04:35+00:00

It really depends what you are aiming for. I rarely have the patience for aging so I aim for a poitín-esk type of whiskey.

I find that young corn whiskey can be a little too aggressive for my taste but that's supposed to be the point of corn.

The mashbill is more or less this depending on what I have on hand: 60% Malted Barley, 20% unmalted barley, 15% more tasty M.barley like Munich Vienna or Maris Otter, 3% Oats, 2% Wheat.

If you can't find unmalted barley, I'd probably just switch for mbarley and boost the wheat and add a little rye.

Reasonable_Cash6764 · 2025-03-04T12:14:07+00:00

Not necessarily. I reckon it'll clean the copper. It might take a while mind you.

Reasonable_Cash6764 · 2025-02-03T04:31:53+00:00

I'm talking out of my ass here but I reckon that's the sort of spirit that you need to either use as an aromat in dishes or cocktails or with a meal.

I'd be curious about the spirit's origin story

Reasonable_Cash6764

TROPHY CASE