Distilling with a Pot Still

The distillation equipment was arranged as shown below:

First "bourbon" recipe

Mash

• 3kg frozen corn kernels;
• 1kg dark malt extract;
• 1kg(?) brewing sugar;
• 1pkt "classic" spirits yeast; and
• 1pkt yeast nutrients.

1. Chop corn kernels (eg, in a blender).
2. Gently simmer in water for 45 minutes.
3. Add malt to the pot and simmer for 30 minutes.
4. Dissolve brewing sugar in the pot.
5. Pour pot contents into 23L carboy and fill with cold water.
6. Add yeast and yeast nutrient.

Wood chips

• 16mm x 1.2m Tasmanian oak dowel
• 500g Coles organic raw sugar

1. Caramelise sugar in a saucepan.
2. Slice dowel into short segments and place in boiling water for 5 minutes.
3. Dilute the caramelised sugar (approx 2 parts caramel to 1 part water).
4. Simmer the dowel segments in the caramel in a covered pot for at 1–3hrs.
5. Divide the dowel into two piles, wrap each in aluminium foil.
6. Bake the first lot of dowel at 140C for around 6hrs.
7. Bake the second lot of dowel at 210C for around 8hrs.

Fusel alcohol

Fusel alcohols, also known as fusel oils, are higher-order alcohols (ie, alcohols with more than two carbon atoms) formed by fermentation and present in cider, mead, beer, wine, and spirits to varying degrees.

Excessive concentrations of these fractions may cause off flavours. Some beverages, such as whisky, traditional ales and ciders, are expected to have relatively high concentrations of fusel alcohols as part of the flavour profile. In other beverages, such as vodka and lagers, the presence of fusel alcohols is considered a fault. Very high concentrations—usually caused by incompetent distillation—can cause acute illness, including headaches, nausea, vomiting, clinical depression, or coma.

Fusel alcohols are formed when fermentation occurs:

• At higher temperatures;
• At lower pH; and
• When yeast activity is limited by low nitrogen content.

During distillation, fusel alcohols are concentrated in the "tails" at the end of the distillation run. They have an oily consistency, which is noticeable to the distiller, hence the other name "fusel oil". If desired, these heavier alcohols can be almost completely separated in a reflux still. Freeze distillation, on the other hand, does not remove fusel alcohols.

Starting a home-made bourbon

The mash is fermenting and some Tasmanian oak has been charred. More details and further progress to follow soon...