Here is a link to a video I have made to demystify the processes involved in making all grain whiskey at home... This is the first time I have attempted anything quite like this...It is done without any assistance..so you may find some mistakes...but I do try to be accurate....When I started making all grain whiskey I looked for guidance, while I found a lot of information on distilling at an industrial level...there was little about all grain at an amateur level...that is now changing as more people adopt all grain, I hope that this video helps to promote all grain as a viable alternative to HBS/turbo types who want to expand their horizons.
I would appreciate positive input to improve future videos....This is the first episode of two... this episode covers brewing the wash and fermentation...the next episode is on the two distillations and ageing.

http://youtu.be/xptvVFoZ_pE

Regards
Stephen

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Thank you Bigwheel I hope to have the next episode out in about 2 weeks. I will post when it is on the web."

Hi Bigwheel single malt is used when describing a liquor derived from one run of grain..that is it is not blended...In Scotland all whisky's which are blends such as Dewars, Johnnie Walker, Black and White etc are usually blended with un-malted grain like wheat or corn from different runs supplied from different distillers...this makes the product smooth without much ageing but also has less flavour from the congeners... If you only use malted grain and do not blend with other whiskies you can call it Single Malt... the same would apply to your corn liquor ...so yes I see no reason you would not call it Single Malt... Also many single malt Scotch whisky's are from more than one style of malted barley... mostly pale ale and peated, as an all peated whisky is not to everyones taste...in days gone by almost all would have been peated only as this was the cheapest fuel for the malting fires...but tastes change over time...I hope that helps to explain a bit. let me know if that isn't clear...take care.

G'Day Bigwheel sorry to take some time getting back I was working... I don"t live in Great Britain ...I do however live in an area called New England in New South Wales Australia...My wife and I own and run a restaurant, vineyard/winery and brewery...out here in the remote country...so am a big fan of both British and Aussie beer. Where do you call home compadre.

Thank you for your kind welcome...it does not seem to matter where in the world we are,when you share the hobby of brewing and distilling...Ill keep my eyes out for the recipes...and hopefully contribute some in time.

Yepper, I enjojed the show as well........one small thing I'd note............better watch this one on the front end of your sipping..........that elevator music like to got me......lol I'm thinking AC/DC for those about to rock......lmao Very informative tho, I liked it!!!!!!

Thanks Mate. Been looking highly forward to episode two. Know we are going to be seeing you on the Telly real soon. If you happen to need a personal assistant body guard..beer or harem tender etc. I could be your man. I have some credentials. Can knock the eye out of a fly at a hundred yards shooting from the hip just to make it fair to the fly. Dont even get me started on the Eunuch detail. Let me know. Its also helpful to know which eye needs to get going downrange on the insects. Some of them critters have eyeballs which is mounted close together. Takes a .22 on some of the trick shots. Headed off to watch the movie as we speak. Let me know. G'day. PS Edit: The link do not seem to be clickable or capable of being copied and pasted into Google. Is it a wonder nobody hangs out on here too much?

Ok will try it again thanks. Hey I have nice cull pile you might like to work. Get that harem filled up quick..lol.

When you guys watch the video look for the carbon filter tower in the background, its about 8 feet tall --- now thats a filter.

Hey Big wheel theys fightin woyds...He He...naw you guys...you got it all wrong...what you see in the background are.: against the far wall 3 x 3500 liter (= 925US Gallons) variable capacity glycol Jacketed cone based tanks...these are used immediately after vintage to cold condition our white wines...the rest of the year I use them to store treated (Burtonised ) water which I use in the brewery...Our rainwater s too pure to get a really successful protein and starch conversion so we add micro nutrients and salts.in the middle ground were HDPE flextanks for ageing red wine especially our Shiraz..which is reasonably well known and has a strong following...it is unusual because when we make it ...immediately after the crush we throw out half the juice this concentrates the remaining juice onto the skins and creates a particularly rich Shiraz...My cooling tank is a 1000 liter italian Variable capacity tank...if there are any other questions just ask...But I assure you it has been quite a few years since any of my hooch has seen the black powder.
Hope that explains it...by the way it's a nice forum you guys have here...I like the sense of fun.
Take Care
Doc ( stephenkentucky )