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Brewing My Own All Grain Whiskey and Grappa
I built my 10 gal liquid management/reflux column still about 3 years ago with the idea of distilling left over beer from my home brewery. After a few runs learning how my still performs, I brewed an 8% saison recipe without hops specifically for whiskey. My still is electric and is powered by my electric brewery controller I built. I probably run it differently than most as I don’t use packing and I only do one run per batch. I start out with low power and bring up the temp slowly until it starts to produce and I hold it there until the foreshots are removed then slowly bring up the heat until I get a nice steady trickle and leave it there. I have a parrot on the exit and it normally produces 60-80 ABV through the run. I collect in qtr jars until about half full and then taste and blend everything I like into the batch. I’ve been aging on oak I cut from wine barrels and toasted in the oven and partially charred with a torch. I’ve also been making grappa from grape must a friend wine maker gives me. Both have been very tasty and I’ve been satisfied with my results. Sorry for the background clutter in the pics.
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2 Replies
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Very nice still build Rappell. Make Booze, not War!
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Thanks
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