Stupid question but, what do you call a spirit made with fruit and grain?......I'm doing a sour mash now and after I run my sweet mash I threw in a jar of apple sauce to give the yeast something to snack on for a few days until I got some more sugar ......and I just wondered if any one in history has done fruit and grain mashes to produce whiskey like a 50/50 mix
Next season I am so going to do a few different fruit brandy's ....I was just finding that arfter adding the apple sauce to my sour mash it's smelling really good now (less like silage) ,it should make some nice stuff.....I was going to just blend a few runs of my sour mash together,but I might keep this separate and see what it's like with a little ageing
Are there any markers to select for if I wanted to breed corn to maximise diastic strength of the corn when malted? Have you any anecdotal experiences to share? Is there some sort of iodine/starch test?
Great information
Always look forward to your videos, thank you for sharing your experience and knowledge
Thanks for taking the time to answer my email! And thanks again for sharing your knowledge.
Wayne Herbert
I’ve never thought of the link between plant breeding and the distilling industry. Very interesting thought.
Stupid question but, what do you call a spirit made with fruit and grain?......I'm doing a sour mash now and after I run my sweet mash I threw in a jar of apple sauce to give the yeast something to snack on for a few days until I got some more sugar ......and I just wondered if any one in history has done fruit and grain mashes to produce whiskey like a 50/50 mix
We call them split brandy or mountain brandy. Dunno if I've ever seen a commercial brand. 🤔
@@unsane78 cool 👍
Split brandy is correct. There were commercial versions prior to prohibition. Generally wheat & Peach or Rye & Apple
Next season I am so going to do a few different fruit brandy's ....I was just finding that arfter adding the apple sauce to my sour mash it's smelling really good now (less like silage) ,it should make some nice stuff.....I was going to just blend a few runs of my sour mash together,but I might keep this separate and see what it's like with a little ageing
I've always heard it like Uncle JC has.
Are there any markers to select for if I wanted to breed corn to maximise diastic strength of the corn when malted?
Have you any anecdotal experiences to share? Is there some sort of iodine/starch test?