![]() ![]() Maker's Mark uses about the same recipe except for the fact they add wheat and I don't. You have to realize I have been at this for a long time and had College classes to teach me the necessary lab techniques. Depending on the efficiency of the conversion I can get sometimes 8.5G at. I shoot for 10% abv in the mash, and 35G x. I use pretty much the most efficient commercial process that can be implemented on a small scale. The lactic fermentation in the steep water allows more starch to be available for conversion, separates the starch from the protein better like they do for wet milling and prevents the starch from solidifying when used in conjunction with a pre malt of about 1% by weight. Yes I am only using 26.5 gallons water/bushel and getting most of the time a 1.075 to 1.090 sg to start. And some always get the column to make some neutral. Two runs get rerun again and I get xxx rum which is very fine for white spirits. Sometimes, I may even take one run and out it on oak. So depending where I cut tails I end up with between 4.5 to 5 gallons of 75 to 80%. This last run went through a sour spell, a sweet spell and then a very flowery stage right before the tails hit. Then all of a sudden the fall starts and that is where the flavor usually starts in. ![]() Again it starts up there near 90% because of the thumpin and doublin and drops and sits there at 80 for the longest time. the 8 and a half gallons at 45% makes just under 5 gallons of between 75 and 80%. Then yes you are correct I only charge the doubling still with about half a load. Believe me there is nothing left to burn in that last half gallon and it is usually badly colored white from all the tails. It starts off about 65% and stays up there for a while then all of a sudden drops to nothing. The thumpin keeps it up higher longer and it don't have a straight line drop. Well goose eye let me do the conversions I charge it with about 35 gallons, off which I get 8 to 8 and a half gallons of 45%. ![]()
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