Yeah about all I watch anymore is NCIS, NCIS:LA (it comes on right after NCIS does). On occasion I'll catch a documentary or something that pertains to WWII or distilling. Other than that, I really don't watch much tv. I do like watching Robert Irvine on Restaurant Impossible, but it's getting to be repeative these days.



No not really. My late grandfather was a kid back during prohibition and he said it was the nastiest stuff he'd ever seen or tasted in his life. They didn't have turbo yeasts that are finished in 72 hours or less like they do today and alot of them didn't care what went into the mash either. From start to finish, it takes 3 days for the corn to be converted from starches into fermentable sugars and that includes soaking the corn. Alot of the moonshiners that are in it for the money know this and mark up the price quite a bit because they added corn to the mix. In my humble opinion, it's the wrong thing to do and it's dishonest from the word go because they truly don't break down their grains like they should. All you get out of the woods these days, is a poorly made sugar liquor that doesn't cost hardly anything to make and it's sold for a very high profit.



It's going to be a little bit on the dry side so don't be surprised if you have to add a little water to tone down the dryness and to bring out the flavor after distilling.



That's normal. All you need to do is use a clearing agent which should help out alot.



A good clearing agent will help, but I agree with adding a little water to the mixture before distilling. If you add a little bit of water to some of your aged whiskey, you can detect the flavors of your whiskey better. An englishman visiting the states told me to do that with some scotch and let me tell you, it made the world of a difference in flavor. It smoothed it out and you can taste the ingredients.

Dextrose will make it alot sweeter and it takes more of it as well (roughly around 3 to 6 pounds more). That turbo yeast that Rick has for fruit will be a good choice for breaking down the fruit. Next time run it a little sooner or you can stir it twice day for the first week to degas it and during the second week, once a day.

The dextrose does do a good job and does a cleaner fermentation compared to good old table sugar, but I did find that it took nearly twice as much dextrose compared to table sugar and if used in the spirit after distilling and proofing, It was alot sweeter compared to the table sugar. It's almost as sweet as molasses.

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Ahhh, well ok then, I'm always willing to learn something new....but remember...to compare apples to apples you must make the same recipe and distill it the same way and collect the same way...ya know what I mean??? the bite in most hooch is because we didn't make really tight cuts and some heads got in our finished product but let us know how it finishes. Thx."

Well.....it might take a little more dextrose to equal the sucrose but melting all the sucrose is impossible so its not in pounds but the point might as well be mute. I like dextrose. Fructose would probably be better to use in this recipes but now Im really splitting hairs since I introduce a third kind of sweetness to the conversation. No worries though .... Im easy....

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Nope. Corn sugar = dextrose = glucose ... and the relative sweetness of dextrose/corn sugar/glucose is only 74% that of sucrose. Fructose has the highest relative sweetness at 173% of sucrose.

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Nope. Fructose is a monosaccharide. Sucrose is the disaccharide ... a combination of fructose and glucose."

"whaler, can you give me some details of your run??

How big was your wash? 5 or 10 gallons, I'm sure you said I just dont remember.

What kind of tower did you use?

How hard did you push it? How fast did you collect I mean?

How did you collect? In what size jug I mean?

And how much finished product did you get from your distillation?


Or would you just rather start another thread, if it turned out to be a great success I think maybe you should so the recipe will be here for others like me to enjoy also.
Thanks"

"Ahhh ok 10 gallons...

so after cuts I would have gotten prolly a gallon of hearts too.

when I run fruit it starts at 180???? I thk you mean temp and the extra heat will bring over more flavor.

and I agree that you should collect in a butt load of jars, now then if you combine those jars and pour the heads right back into the hearts well you could get smearing ya know, if it's cloudy then most times it's tails and a newbie will say what the hell happened......I collected in lots of little jars. All we can do is try to help.

I dont think you should have gotten a whole lot more hearts from 10 gallons, in my opinion a gallon and just a little more is prolly the best of the best so score..

what does this mean -----he over ran the peaches before he could taste nothing but peaches????

Anyway thanks for the reply"

Let me get this straight, you're trying to tell me how something tasted in my own mouth that I made?! Don't come in here and try to tell me how something I made tastes. Especially if you've never drank what I made.



Yeah the dextrose version was alot smoother and much easier to drink compared to the table sugar version of what I made before which was a bit on the harsher side. I can't belive John Barleycorn came in here and tried to tell me how what I made tastes when he's never drank any of my spirits. But anyhow glad you enjoyed my peach recipie. Now I do have a suggestion for aging. Try to find some oak cubes for aging wine (red color type of finish finish). It will make your finished product even better.

^ I added him to the ignore list also ladies and gentlemen. Anyone that tries to tell me how something that I made tastes in my own mouth is just trying to start trouble. That and he's never drank what I've made either and he never will. My taste buds pretty much said that dextrose was alot sweeter than sucrose is especially in that paticular batch.