They are awesome kids! Cheers mate.

@@StillIt chips off the ‘ole block, Mrs. Still-it is awesome 🤣

haha no danger mate:) Yeah I hear you. For me acetaldehyde always came across kinda piercing in beer. I guess like solvent apple or something? In a nice Irish whiskey its more juicy. Weather thats because its actually a different molecule I dont know. It could just be that its combined with other things that change the way it presents. Honestly couldnt say. In the last Irish I made it showed up later on. BUT that could be that other funky flavours got out of the way over time. . . .. . . sooooooo in other words . . . . I have no idea hahaha

Would that yeast process result in some of the other common flavours found in Irish whisky rather than the unsalted you reckon? Eg. Green spot or writers tears with that "coconutty" flavour?

@@StillIt I don't actually know either. It's all speculation on my end. My guess is that it's part of it, and the effects aging and other compounds from distilling it, work together to make it more palatable. But again, this is all speculative, with yet another rabbit hole for me to fall into.

@@jasonmackintosh1253 possibly. Yeast plays a heavy role in flavor compounds. Drink an American ale next to a Belgian and you'll see what I mean. Jack tasting like bananas is the esters coming through the distillation process. Could also be the wood being used, or something that's more than the sum of its parts... which is also probably the juicy green apple experience here.

Nice man, its definitly a underrated category IMO. Cheerrs mate :)

Awesome man, good luck with both!!

@@StillIt thank you!

Awesome! Glad yo hear you are happy with it :)

No danger mate 👍🥃

@@StillIt Gotta luv dem "Freedom units"

How's it going a year on?

@@Palemagpie Still being educated. 😁

Awesome man! How have the other 2 turned out? Did you do any experimenting / development on them?

@@StillIt one is nearly gone which is a testament to how it turned out - aged on white oak chips for three months The second one is the same recipe but ageing on charred bourbon staves, will bottle it in late November I think. Hopefully some of the first survives for a comparison by the time the second is bottled! The one I put down yesterday is a change in that I used 50% gladfield Manuka smoked grain as an out of left field experiment - garage smells of bacon and peppery beef. Will see how it turns out! Also tried the LME whiskey early this year, the initial fermentation had an infection with a skin of lacto or something, gives it a not bad but sour taste - I kept and froze some of the stuff in the fermenter so I can hopefully inoculate something later on to bring that taste into future generations

@@TheStadeyT very nice man! I'm guessing that manuka one is going to be fun! I recently opened up a little bottle of the peated Irish I aged on manuka wood. Was pretty tasty, fun sticky sweetness too it. That could be fun to age the manuka smoked on manuka wood. . . .

@@StillIt solid! I was lucky enough to receive a Barry's barrel in August, looking forward to using that, but if I can get my hands on some Manuka wood I think that would be a goer. Also interested in doing a wooded gin, perhaps with a FFV base for the neutral to get some graininess coming through

You had me worried for a second there hahaha. Cheers mate.

Glad to see people dig the concept. Cheers mate

Ayyyyeeeee nice. Makes me happy to know Irish style will be made in Tennessee!

Awesome man! Welcome to the craft

@@StillIt thanks mate , I'm in the UK. I am nearly ready for my first all grain. Maybe in the next day or two

Good luck dude !

I thought have a distillery, in your home, for the purpose of producing alcohol was illegal in the United States.

@@donmiller2908 Not only in US, in most countries it is illegal. But it doesn't stop people of stilling. In NZ where Jesse is living, it is perfectly legal.

Awesome man!

Nah don't stress you can do it, its not that hard. Get a sugar wash or 2 under your belt then go for it and taste the difference

Thats kinda the point in this recipe mate. You really cant go that wrong in terms of the mash. I guess the downside is something like this has you a little more invested than say a sugar wash. It may be a decent idea to do a sugar wash or so just to get used to the distilling and cuts process (you need to do that no matter what you make!). Depending on your personality and how risk averse you are etc. That way you can just go through the process on a wash your not that invested in. But honestly your call. If you wanna jump right in with this then I am all for it!

Good idea dude

@@StillIt thanks! We can obviously think that some methods and some myths are the best practice, but sometimes the result difference may not worth the effort and/or it may be that in some scenarios in which it is actually a nice to have, and the only way to know is testing and comparing - like this use of oats to mitigate the use of sugar - genius! Thanks again. Cheers

Kj

Sounds good to me. The plan is to have it as a ongoing series :)

Thanks man, I have been trying haha

Cheers mate. Check the first vid out in the series. It uses specialty malt: kzfaq.info/get/bejne/qd2agKVpysi7pmg.html

@@StillIt sorry I worded that really badly, up too late 🤣 loved that you used the Munich malt in that mix and really liked the video you did using the different levels of roasted corn too

@@jasonmackintosh1253 hahaha all good mate. What is it that your thinking I could do different?

80% from 50 is 62.5?

@@HeartPumper negatory good buddy, but rather “50 liters is 80% of what size kettle?” 80% of 50 would be .8 times 50 = 40, instead 50 divided by .8 = 62.5. Math!

Totally

I actually considered that. I agree I think it would be really tasty and also make sure things actually were gelatinized. But I decided against it as I think it may push the flavour profile away from the tradition Irish gamut.

Jesse just a question, does the yeast play a big role?, can I use Yellow Angel Yeast?

This is the second one. . . . More to come!

Hahaha I'm in good company. I got lax on this one.

@@StillIt It's kind of a punch in the gut to see the grain spilling out, especially when the camera is on, haha!

@@BeardedBored Do you know how George From Barley&Hops is . Its been a while since he has put out any content?

@@johnblack3398 He's doing fine, just taking a break from KZfaq as far as I know.

Glat you liked it mate :)

I think it may help for sure. I distilled mead a while back and the amount of honey flavour that made it through was pretty intense.

Especially if your not using a bag!

Yup you could.

Hahahaha, nice! Yeah your generally going to want to aim for a few percent choc malt (unless you really want to use the hammer). Perhaps 1-4%. Im thinking its going to be tasty. But perhaps a little too bitter, kinda like coffe bitter. I have not made anything with that much choc malt. BUT, even if its not great by itself its probably going to be a great whiskey for blending with other things you make.

You could do it with yellow label for sure. It would look nothing like this though. You don't need to heat/mash anything. You wouldn't even need the malted barley if you didn't want it. I'm guessing the flavour profile will be fairly different too. Although it will probably be yum.

Nice idea for a botanical rum slant

Hahaha, they like to smell stuff and yell "yucky" at it.

HMmmm, something I had not considered. Il have a think about it.

Yeah that will work fine ☺️