"I am really fond of scotches like the Glenlivit single malts and (even the blends like Chevas). Does anyone have any good recipes for it/them. Such as what grains, what yeast, what chips or kegs to age in, and such? or links to them?

I apologize up front if this has already been posted, but I swear I have looked in the forum and haven't seen much on this - lots of Jack daniels and Bourbon stuff, but not so much on scotch."

Thank you sir, for the prompt and simple response, can't wait to try it.

"I wish I could give you a definitive answer.

If you want a really good Scotch, I woould suggest going to new distillers.com and check out Harry's recipe for Glenmorangie clone in the files search. Another good resoarce would to post a question on the artisan distiller forum. Have yoou searched the recipes on here yet?

Wish I could help you more."

"Joe, There is a recipe on new distillers for home made peatreak a smokey essence that a lot of distillers use. Especially if you like a more peated flavor like the Islay Scotches, since they require way more peating than you can purchase.

With your own essence you can add the smoke flavoring to match exactly your taste after you distill your malted."

"hi Joe, try this link..

http://groups.yahoo.com/group/new_distillers/

Its an open group and you don't have to join to view and search, but is still a good one for you to join anyhow. Do a search in the messages for peatreak and you will get lots of imfo. If no luck just ask the forum.

There was also talk there months ago, about doing a total seperate mash and run with total peated malt. Then, mix and combine to your individual taste. Scotches are so diverse in flavors, its hard to clone what you want from the outset. Thats why I like to be able to mix in increments after distilling.

And, of course, oaking and ageing are simular issues. So heres a tip. I really like a sherry oaked flavor. So I put my dark toasted oak in some premium Spanish sherry and let it age for several months. Filtered and dried the chips to age with. Saved the oaked sherry to augment flavor if needed.

I was almost able to clone some Scotch my son brought me from Scotland that is sherry barrel aged and is not exported at all. Made in some castle there.

One of the most enjoyable I have ever had. Actually, the most enjoyable.

Another thing you will find, when you really get good at the whole process, you will make a much better product than you can buy at the store, unless you are willing to pay mega bucks.

After you make the main fantastic brew, oaking and ageing with some breathing are key issue.

Lots of discussion on this issue at new_distillers.

Please keep us posted here, how it turns out."