For whiskeys, rums and bourbons apot stillshould be used to distill the mash. This is because a Pot still leaves flavors in the final product. Whereas areflux stillwill strip the majority of the flavors from the moonshine. To learn more about the differences between a pot still and a Re...
“Lautering”, or filtering, mash before fermentation is the norm for making grain-based beer. Among brewers, it’s generally appreciated that the grain hulls can impart tannins and phenolic compounds to the beer, lending a bitter, astringent taste to the brew. For distillers however, lautering...
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Bread Yeast– If your making a rum or corn whiskey mash recipe Bread yeast is one of the best yeast for the job. Not to mention it’s easy to get your hands on. Just head down to your local grocery store to pick some up. Bread yeast will leave a great flavor in your final produc...