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Jacques		#1 Posted : Thursday, October 23, 2014 9:24:26 PM(UTC)
Rank: Newbie Reputation: Groups: Registered Joined: 10/23/2014(UTC) Posts: 4		I've been distilling for about 4 years now, got a modified grappa still that doubles as a pot still or a reflux. Been running strait grain mashes and aging in oak barrels. The product has come along quite nicely. I've recently tried some nuclear aging, not sure I love it. I'm going try some new stuff base on people's experiences and preferences. See you out there!


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John Barleycorn		#2 Posted : Saturday, October 25, 2014 2:33:02 AM(UTC)
Rank: Senior Member Reputation: Groups: Registered Joined: 1/12/2012(UTC) Posts: 804 Was thanked: 5 time(s) in 5 post(s)		"Hi Jacques, Welcome to the forum! I'm always interested in hearing about the grain bills folks use. All barley & corn? ... any oats? Any favorites so far? Regards, --JB"


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Jacques		#3 Posted : Tuesday, October 28, 2014 12:59:39 PM(UTC)
Rank: Newbie Reputation: Groups: Registered Joined: 10/23/2014(UTC) Posts: 4		JB, Sorry for the tardy reply. Been a little busy, working on life, and my first second distillation. Coming along smooth, details to follow.i I've bee partial to a 8lb peated malt, 6 lb 2 row malt for the last few years in a 10 gallon mash. However, I have recently tried the "all bran" recipe- to the tune of 30 gallons. Can't go wrong for the money. The taste is good too! I've mostly been interested in making a drinkable scotch. What's your story? DrJ


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Jacques		#4 Posted : Tuesday, November 04, 2014 8:55:44 AM(UTC)
Rank: Newbie Reputation: Groups: Registered Joined: 10/23/2014(UTC) Posts: 4		UPDATE- 2nd distillation went swimmingly. I took 2.3g of 105 proof and watered it down to 35 proof, ran it through the still and came up with 1.75 g of 150 proof. It tastes impeccable! Proofed down to 90 ish and sitting in an old balconies barrel, 3rd generation. I will taste it in a month. Notes to follow Ina new post.


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