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Hello, I am brand spanking new to this forum and relatively new to the exciting world of making Whisky. I would like to perfect a small batch recipe that falls under the TTB guidelines of a “Whisky”. Right now I am creating a mash of 2lbs Rye, 2lbs Wheat and 2 lbs or 2 Row Barley Malt. All cracked from a small mill. After boiling the Rye and Wheat into a nice gelatinized soup, I bring my pot to about 155 degF by adding more water and then adding the Malted Barley to convert the Rye and Wheat starches to sugar and keep at this temp for about an hour while stirring. I then pour all this into a 7 gallon homebrew bucket, add 12lbs of sugar and fill with water. After cooling to 75degF, I pitch a special turbo yeast and get about 18% ABV wort. Works great. Good flavor after distilling, and I get a great amount of distilled product, do to my high ABV wort. This is where my question is. By adding the 12lbs of sugar to ferment, am I violating the rules of a TTB Whisky label? If I am violating that rule, is it possible to get as much sugar in such a small ferment container via Barley Malt that can give me a yield of 18% ABV without adding sugar? I have looked online at the TTB BAM and all it says is "fermented from grain", which I am technically doing, but I am also adding more sugar for a higer alcohol yield. Thank you in advance for your responses and time. Really looking forward to participating in this forum. SS
