strike water: 22L @ 73.5°
mash start: 66°
mid mash: 65.5°
sparge water: 10L
30 L in fermentor (to the brim!)
No boil – left in fridge to cool
Fermented for 2 weeks (still had solid airlock activity in 2nd week)
11-12 June – stripping runs
Pre-heated wash on stove to speed up process. On first runs had issue with foam clogging the still despite use of anti-foam. Found that scooping off foam from top of pot during pre-heating solved this. Each stripping run takes approx 3 hours.
13 June – spirit runs
Low wines approx 30% ABV. Set aside first 250mls (foreshots & heads) to re-distill with next batch. Collect 1.4 L (mostly hearts). Collect tails to re-distill with next batch.
14 June – final spirit run
Discarded first 130ml foreshots/heads. Stilled down until it was tasting quite ‘tailsy’ and stopped at that point. Diluted from around 65% down to around 50% and ran through filter. Had rinsed and presoaked carbon cartridge in water and ran some water through it beforehand.
Grains & Extracts
|Distillers Malt||8 kg|
|Cane Sugar||1.794 kg|
|Still Spirits Distillers Rum Yeast||20g|
|Name||Step Type||Step Time||Temperature|
|Saccharification Rest||Infusion||60||66 C|