I find my rye bread whiskey to be so overwhelming in taste, when pot distilled, I want to test out a different approach. Next batch I will distill in pure mode, using the Fores & Heads removal program. I expect the heads and tails to be so well compacted, it will give a lot of taste transfer into hearts. I will use 75 liters of rye bread beer that’s all but done. Expected ABV of 8.5%.
This will be my distillation scheme for the first run:
- Enter 40 liters of 8.5% rye bread beer into the boiler;
- Run the pot still program without carbon filtering;
- Choose the Fores removal program only;
- Dial in Fores at 78.5 C, set stabilization time at one minute, and put the end temperature at 98.5 C.
I expect to collect around 5 liters at 60% in around 2 1/2 to 3 hours.
Now for the second run, I will:
- Put the remaining 35 liters of beer in the boiler;
- Add the 5 liters of 60% low wines;
- Choose the pure distillation mode without carbon filtering, as well as the Fores & Heads removal program;
- Set Fores collection at 78.5C, set stabilization at 15 minutes, and end temperature at 97 C;
- To give the iStill some extra leeway, and to c0llect with less re-distillations during hearts, I want to choose the 0.5 degrees thrashold instead of the 0.3 standard.
I expect to collect 50 mls of fores, 250 mls of heads, and – after that – quite some fine tasting hearts. But will it taste like a whiskey? Or will the flavour profile be more like a vodka? Let’s find out!
75 liters of rye bread beer …