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Okay, I dont need to go over 130 for sure. I am looking for flavor and to have the malt come through. I have distillers yeast that I purchased, it's not a turbo yeast, its Red Star Dady....

Wow, really? I only need for my fermentation to reach 7% ABV?? I can get that with about 8 lbs of malt! What kind of proof will that give me?

I like single malt whiskey, I love The Macallan but I also like un-aged whiskey just not sure how much to use for a 5 or 8 gal batch......

So I was going to do my mash the same way I do beer mash, what temp should I do that mash, when stiring in the grain? I know you get more abv when mashed at lower temps on the spectrum, around 149 degrees. Also! I want to do a whiskey and I have a bunch of two row barley I was going to use. Can...

Haha! Thanks so much for the advice! I think I will do it the same way i do beer, minus the hops and Irish moss. I usually use what I call a "fermenterator" to keep my fermenting beer at around 60 degrees. Is this necessary to do with a whiskey mash or can I leave it at room temp?

I have been brewing beer for about 15 years and I have a set up now to distill. Can I do a mash the way I do a beer, ferment and siphon to the still pot and go from there? Or do I ferment with all of the grains right in the carboy?

Thanks you so much! It's been in my closet under a pile of winter clothes so it should be fairly clean(5 gal). I guess I'll swell it with hot water and refill it with rum.......

What if my barrel dries out in storage, is there a way to bring it back so I can use it again?

So it will continue to drop in gravity for that long of a period? Can I do anything at this point to speed this up?

Update- Just took a reading on this, 1.030, still quite sweet of course but no off flavors and there is still activity in the airlock. One month ago it was 1.040 so it is still dropping. Is it okay to leave it on the yeast and keep fermenting?

Is it okay to use wyeast wine neutrient, staggard? It says to use 1/2t per 5 gal, will it give off flavors if I put more in the next day?

It's a 5 gal batch. I did add wyeast nutriant and DAP. It has started chugging slowly. I was mosly worried that it would be sweet. I was going to add more nutriant and DAP tomorrow, would that be wise?

You hit the nail on the head, 3#'s per gal. That yeast is said to stand up to 18%. The must is in the primary, so if I dilute,would I need to add more yeast?

I'm not sure why my OG is all the way up to 1.122. I used 2 5g packs of K1 V1116. I don't really care for sweet meads or wines. Will this ferment down far enough to get it on the dryer side?

Yes it's mine. Aged in rum barrel for 2 weeks, tases like chocolate rum cake.

Very much so, you can almost cut it with a knife.

Russian Imperial Rum Barrel Oatmeal Milk Stout

Please let me know if it works. I will putting mine into the barrel In 2 weeks.

No way to carb that up? That sucks.