Just got start

I've been distilling for a little over 6 years off and on.

Beer brewing is how I started figured hey why not do some stilling as well

Got me a turbo 500 to start and off I went.

I've tried a single malt whiskey using 100% 2 row about a dozen times. And it comes out tasting like bread/beer malt or those digestive cookies.

Its not awful but its not whiskey.

I thought maybe im being to greedy with the tails but I dont run under 70% abv for the hearts it tastes ok but at that proof and above my palette is holding on for dear life.

My question is is this usual and im being impatient or am I missing something.

I do have a proper 8 gallon flute still I've ran a few times for other spirits before I moved to the new house. Unfortunately a stilling/brewing room is hard to build with no 220v power and water. But we'll get their.

And no i haven't tried making bourbon but its on the list. Maybe its easier to come out flavor wise?

To be fair my longest oaking is 6 months with oak chip/sticks in a glass carboy and as I understand it time can't be cheated nor can a proper full barrel.

Added a picture of the flute still for you still porn people.

You can see the t-500 column on the table

I did not realize that steam injection was not as popular as it is around here. It is simple with what we have for years called a steam ring. But North Georgia Still Co. posted some videos and some shorts about how to make a steam wand using two pots. Phillbilly (Moonshine) did a video on one he threw together with two kegs in less than a day. I know a few people have wandered through asking about steam injection. Thought looking those videos up might help.

https://m.youtube.com/watch?v=3nTXNuafzAc

https://m.youtube.com/watch?v=9Nf-Ht9spMg

https://m.youtube.com/shorts/71JpX2dYD4M

https://m.youtube.com/watch?v=lihGbO3d7UY

I have dozens and dozens of peach and nectarine trees near Chico California, too many of which have fruit falling off of because I can’t sell it quick enough. I’d like to find somebody interested in trading.

Gauging difficulty here, open to suggestions. Still doing my own investigation; don’t tell me “google it”, give me some takes to Google.

I’m interested in doing my first non-beer home hooch. The inspiration comes from the idea of a “true rum” undistilled for a strong-wine level ABV (as a pirate might drink straight from the bottle, but still manage to swashbuckle.) Sake then came to mind, rice is a staple in my kitchen, so I figured sugar cane and rice would make up my mash. I’m looking to avoid the “house paint” taste of wine alcohol (all wines) for more of the “jet fuel” ether of agricoles and shine. I figure two 5-gallon carboys make it worth the effort.

Three big points of suggestion I need:

1) Volume of sugar cane and rice for a batch this size.

2) a yeast you’d use for a project like this, for both high alcohol yield and preservation of natural flavors

3) best preparation/mash method suggestions.

I’ve read into doing this before but never pinned down a recipe that suits my interest. I’m just kicking around as my life has turned to a point where I can ferment things, and a simple boil, ferment, strain and bottle project sounds fun right now.

I’ve been doing sugar washes for nuetral with just sugar, nutrient and DADY, but I got some free turbo yeast and figured I would give it a shot. I thought maybe if I did a 10-12% wash and kept it cool it wouldn’t be too bad. When I ran it I thought maybe I was running it too fast because it never really smelled clean in the hearts, so I diluted added sodium carbonate, discarded the heads and reran it slowly. Even now, none of my hearts are truly neutral. Did I just make rocket fuel with the turbo yeast?

Opinions?
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