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whitemule

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whitemule last won the day on July 4 2023

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  1. High, I've got a question and I hope you've got a minute to answer it. What size screen are you using to dewater your mash after distillation? I'm thinking about buying a vibratory screener. I'd like to help out my local farmers by making pickup easier. Thanks in advance.

  2. Hey, get in touch with me. I looked at some of your other posts and think I've probably can answer most of your questions in a few minutes. I'm a MO distillery also. 4176585999
  3. Buddy, you need to find another post to troll.
  4. You know, Black walnut trees also make great table syrup too- tap them/cook into syrup like you would maple. My 81 year old grandma would give it to us kids on our pancakes....dangerous stuff. Alcohol is lethal to mammals in quantity too. Good thing the TTB ensures that we put it on the labels so people can avoid it. Just kidding, but I'm having a hard time finding any scientific backing of why walnut staves are a bad choice for use as a flavoring compound. I don't believe people will be inserting it into their intraperitoneal cavities, or injecting it intravenously. The only findings are an indication of somnolence. The FDA surprisingly finds alcohol to cause somnolence (drowsiness) also. Lucky for you and me, there is probably no way we will get laminitis and founder. All scientific arguments aside, it's important to test, to look for something unique, tasty, and different, to find old traditions and make new ones. That is what craft distilling is all about. Traditional bourbon was being made (and made well) long before you or I ever fired up our stills and although there is always room for improvement, there is also room for finding the new. The TTB requires charred oak to give the predominant flavor that is consistent with "whisky". As it is, I'm not making black walnut barrels, but using oak barrels with a black walnut inserts and it is a test, not a shelf ready product. Exactly what are you making anyways that probably can't be made better and more consistently in Kentucky? Are you up and running? Do you have anything on the shelf? Is it selling? Nuff said- You should go to work for Budweiser. That should be within your comfort zone of tradition.
  5. This is a pretty old topic, but this is pretty relevant information. In experimentations with homemade stave inserts, black walnut turned out some pretty fine whiskey. I just took a sample from one of my 59 gallon barrels that we put a 10x28x1.5 inch charred black walnut stave in and was pleasantly surprised. There are a lot of warnings of the dangers of Juglone, but not a lot of research to back it up. Juglone is most present in limbs, leaves, roots, and hulls of the nuts. It is considerably less in the trunk and shaft, and even less so outside of the heartwood. Juglone degrades in the presence of oxygen and water, so as a precaution we cured the wood sheets for six months before charring it. The taste thus far is very complex and pleasant. The whiskey carries all of the traits associated with whiskey, though is sweeter with a very mild botanical flavor. All I have to say is don't be afraid to try something new. Worst case scenario is you'll have to throw it back in the still.
  6. I think you were going somewhere with this but I'm not sure where.
  7. Call WMR Hill in VA. They have a lot of options and helped me find what I was looking for
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