 Rank: Newbie Groups: Registered
Joined: 2/14/2010(UTC)
Posts: 2
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I'm new to distilling but have made wine for many years. I have an 20L alembic still and have done a few washes with it, to get the feel. I would like to move on to grains and have been reading as much as I can. I have read alot about the different grains but nowheres have I found, anything that explains what characteristics each grain offers to the taste of the finished product. Will someone please explain.
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: RicoV  I'm new to distilling but have made wine for many years. I have an 20L alembic still and have done a few washes with it, to get the feel. I would like to move on to grains and have been reading as much as I can. I have read alot about the different grains but nowheres have I found, anything that explains what characteristics each grain offers to the taste of the finished product. Will someone please explain. I am not good at expaining flavors or notes. My suggetion is to do as I like to do. Make individual ferments of each grain seperately. Either an UJSSM run or a full mash if you prefer. Age and combine or combine and age to YOUR taste. Don't forget to run oats, white proso millet, wheat and wheat germ. You will get flavors and quality you never ever had at the box store. Also, use your wine makeing skills to make some fantastic berry and fruit brandies. Mix those together to your taste also. Have fun."
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