holy shit this stuff is fermenting like crazy, the airlocks are bubbling away like theres no tomorrow
seems like the yeast is really happy with this wort, relocated it to the basement to slow down the fermentation a bit and let it build some more esters throughout the week, but itll definitely be fermented out by next weekend if it goes on like this

What a week huh

Well kids, this is why you shouldnt overfill your still

Also, bottled the rice wine
Got about 10L of clear wine and about 3L of cloudy wine

4 more liters of whiskey

recipe:
5kg Floor malted bohemian dark malt
1kg rye malt
2kg biscuit malt
0.5kg oat malt
1.5kg abbey malt
1kg distillers malt (just to make sure it all converts)