Whiskey is made in 4 steps: mashing, fermentation, distillation, and aging. Here's a quick overview of how whiskey is made. #howtomakewhiskey www.clawhammersupply.com/blog...
its allegedly something similar to a flat and sweeter Cream ale with corn and without hops, if you dont mind the taste of the excess dms. Besides, probably flat due to smaller carbonation. But I myself never tasted it
Hypothetically, if someone were to use daddy yeast to ferment a grain mash. And when distilling low and slow(single run)only get a 145-148 proof at best. If possible, and Without sacrificing flavor what can be done to achieve a higher proof?
145-148 in a single distillation is a perfectly respectable number. The maximum for straight whisky is 160 anyway. Anything above that is light whisky. There really isn't any way to go higher without losing flavor, but do remember you can only get out flavors that are there to start.
@@Quintinohthree you can create flavors that were never there to begin with by using certain yeast strains, if you just want a hard and fast ferment use dady but if you want esters use 71-b .
@@danielanthony1054 Yeah that's a very different conversation. We're talking about distilling, not fermentation. You can't create flavors in distilling that were'nt already there from fermentation.
@@Quintinohthree exactly, same thing as those people who believe methanol is created during distillation somehow. some people even believe that ethanol is created during distillation, when i was just a home brewer i had some friends ask: when you do put in the alcohol. i tried hard not to laugh
Хобби
160 proof? wow
Now do gin!! 😁
What does the wort/beer taste like after it’s done fermenting? I wonder if it would be a decent brew by itself
its allegedly something similar to a flat and sweeter Cream ale with corn and without hops, if you dont mind the taste of the excess dms.
Besides, probably flat due to smaller carbonation. But I myself never tasted it
We all wait for north america to follow New Zealand and legalize home distillation
I know you can make your own liquor in Missouri. There is one more state but I can remember what state it is.
Why not just buy your own already distilled alcohol? You can buy up to 95% alcohol (190 proof)
4 states. Alaska, Arizona, Massachusetts, and Missouri. Unfortunately, I'd only be willing to move to one of those states. @@Mr50403
@@cough599 some people want to do it themselves and as long as they arent selling it the government should stay out
@@jimjimjim7015 I agree.
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Hypothetically, if someone were to use daddy yeast to ferment a grain mash. And when distilling low and slow(single run)only get a 145-148 proof at best. If possible, and Without sacrificing flavor what can be done to achieve a higher proof?
145-148 in a single distillation is a perfectly respectable number. The maximum for straight whisky is 160 anyway. Anything above that is light whisky. There really isn't any way to go higher without losing flavor, but do remember you can only get out flavors that are there to start.
@@Quintinohthree you can create flavors that were never there to begin with by using certain yeast strains, if you just want a hard and fast ferment use dady but if you want esters use 71-b .
@@danielanthony1054 Yeah that's a very different conversation. We're talking about distilling, not fermentation. You can't create flavors in distilling that were'nt already there from fermentation.
@@Quintinohthree exactly, same thing as those people who believe methanol is created during distillation somehow. some people even believe that ethanol is created during distillation, when i was just a home brewer i had some friends ask: when you do put in the alcohol. i tried hard not to laugh
We need to legalize this in Germany, please😢
190⁰F