Got my malt wash coming up to temperature and afte last run of my new pot I got it sealed up good this time and very anxious to try it out

Well I got some good news.. Ran half last night and running the other half now. I got a little under 2 jars of drinkable stuff from the first half and a jar of heads/tails mixed to rerun (Which I forgot to add ). I let it air out last night and all day and just tasted it and its pretty darn smooth. I can about cut this down and drink it as is. Now I don't want to say its a huge change.. but there is a little more something to it and its smoothness rather than just a CM/Sugar mash though I haven't had a great run with a CM mash yet but what I got is what I'm basing that off of. I think if I had some grain to use rather that table sugar.. It would be pertty darn good stuff. I'll keep you posted gotta check the pot.

Thank you.. just got done with the heads collecting some good stuff now on my second half.. I filled my pot a bit to full so it came through on me for a bit lol.. about 6 oz down the drain was a dark mess.. cleaned up now and going good.

I've done 3 fermentation runs of barley malt/sugar (10 lbs malt/5 lbs sugar). The malt is malted barley grains not the syrup. Not counting cost of yeast and other stuff like DAP, etc; just malt and sugar its in the neighborhood of $25 per 6 gal fermentation. Pretty spendy. Its also labor intensive in terms of mashing, before you ultimately clean it up to add yeast. Yield is around 9-10% alcohol before distillation. I wanted as close to single malt scotch as practical (yeah I cheated by adding sugar but I wanted yield enough to make it worthwhile); so I distilled twice as the rules say for single malt scotch. Each run was distilled once and then combined with the other once distilled runs. Final distillation I collected in pint jars, 18 pints in total (quit collecting at 201 degrees), collected feints til 206 degrees and shut it down. Aired each pint over night, then tasted each.....nothing was bad so I combined 1-6; 7-12; 13-18. each of the 3 groups taste/smell pretty fine and "scotchy". Cut all 3 to 90 proof and added 3 tablespoons of French oak chips ( $8/ lb) in gallon glass jugs; made a copper tube manifold connect to aquarium pump and bubbled air thru for 8 hrs before putting lids on. After 2 weeks on the wood, each taste and smell like raw scotch....meaning not mellow and smooth like 12 yr old single malt, but its the best tasting stuff I've made yet, pretty good for 3 week old Scotch LOL.
So, its a lot of work and I've learned that for this project I need a bigger fermentor and a bigger still cuz basically you are just distilling beer without the hops. Right now I'm 3 days into run 4 and I'll do 2 more as I did above.
Edit: $3 per run whiskey distillers yeast

"I did one run of malt extract(syrup) and sugar. used 3 quarts extract for each 10gal(x2) fermentor and topped with sugar to reach a 12% potential. If i recall i think i got 4 quarts of keepers. Tasted a lot like Dunhill or so my buddy told me. Personally i didn't care for the malty flavor so i never bothered with it again.
Remember if you are doing a malt wash you are really producing an irish whiskey not a scotch. Scotch uses grain that has been dryed with peat, which is why one of the ways scotch is rated is by its ""peatiness"""