Forwarded from Smeed's Christmassery and Solsticery (Not Hanukkah edition) (Smeedicvs Hermeticvs Arcanvs)
For any of you mfs hoping for some shit to go down
🫡3
The Alchemist's Shack
A nice, big jar of whiskey has been made I could tell there was a hint of smokeyness from the oak smoked malt, but not much Will see if its gonna be more noticeable with some time
After almost half a year ive decided to bottle a liter of 43% abv whiskey, the rest is still sitting in the jar and aging on wood until i finish this bottle.
The alcohol presence is very subtle, and its quite smooth to drink, though it has a bit of spicy smokiness that gives it a little bit of a burn on the way down, similar but not quite the same to what the alcohol does. The smokiness is much different to the smokiness of peat, its not overwhelming like ive found peat to be but it does make its presence known. The mouthfeel is quite silky and oily and the typical baked goods flavors of wheat malt come through, though only subtly. All in all, a very nice whiskey.
If i remember it correctly, the recipe for this was as follows:
3kg oak smoked wheat malt
2.5kg munich malt
250g caramel malt
250g distillers malt (though this one honestly isnt necessary, you could replace it with something else)
Aged on heavy toast and slightly charred oak
From now on ill try to post the recipes of whatever i make here as well if any of you wanna try them out for yourselves
The alcohol presence is very subtle, and its quite smooth to drink, though it has a bit of spicy smokiness that gives it a little bit of a burn on the way down, similar but not quite the same to what the alcohol does. The smokiness is much different to the smokiness of peat, its not overwhelming like ive found peat to be but it does make its presence known. The mouthfeel is quite silky and oily and the typical baked goods flavors of wheat malt come through, though only subtly. All in all, a very nice whiskey.
If i remember it correctly, the recipe for this was as follows:
3kg oak smoked wheat malt
2.5kg munich malt
250g caramel malt
250g distillers malt (though this one honestly isnt necessary, you could replace it with something else)
Aged on heavy toast and slightly charred oak
From now on ill try to post the recipes of whatever i make here as well if any of you wanna try them out for yourselves
❤2
The Alchemist's Shack
A nice, big jar of whiskey has been made I could tell there was a hint of smokeyness from the oak smoked malt, but not much Will see if its gonna be more noticeable with some time
Another note: i took out all the wood chips and the small cubes and replaced them with 3 oak staves, ive been completely convinced that oak chips arent any good and you should always use staves
i remember i got the chips cause i struggled a ton finding staves, so heres a tip: ebay is your friend, probably the best place to get all the usually hard to find stuff
i remember i got the chips cause i struggled a ton finding staves, so heres a tip: ebay is your friend, probably the best place to get all the usually hard to find stuff
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is this what they mean with german engineering?
⚡4
The Alchemist's Shack
Set up 10kg of glutinous rice to become rice wine, ill add more water to one of the fermenters later on cause the last batch of rice wine turned out very sweet (about 150g of sugar per liter) and i want some that is more dry this time around
The rice wine has been bottled
Got around 12L of clear wine and just under 5L of cloudy wine out of it
Got around 12L of clear wine and just under 5L of cloudy wine out of it
👍4❤1
The Alchemist's Shack
The rice wine has been bottled Got around 12L of clear wine and just under 5L of cloudy wine out of it
Steamed 10kg of glutinous rice, then added in a pack of ground up chinese yeast balls and another 8 or so liters of water
The sugar content is still quite high with roughly 150g/L of sugar, though it doesnt taste nearly as sweet as that would suggest. You could add quite a lot more water to get completely dry wine out of it
I have abother 5kg of glutinous rice which i will try to turn into dry rice wine, though ill have to procure or free up some more bottles before i can attempt it as im currently all out of good bottles that seal well
The sugar content is still quite high with roughly 150g/L of sugar, though it doesnt taste nearly as sweet as that would suggest. You could add quite a lot more water to get completely dry wine out of it
I have abother 5kg of glutinous rice which i will try to turn into dry rice wine, though ill have to procure or free up some more bottles before i can attempt it as im currently all out of good bottles that seal well