September 1st - First day of class
Yep that is right... I am going to school to learn how to make beer. Well kind of, see the same process is used to make whiskey so I am definitely on the right path. I am currently attending Regis University for my Masters in Nonprofit Management and I chose to take on a side project (for lack of a better word) to increase my knowledge in this industry. Regis was kind enough to rush my admission process and get me into the program. So here I go!
The first week of class, I have already made some new friends. 22 people are in this class four of them being women (which is a great sight to see). Each and every person in the class has a unique background and for the most part people are wanting a new start. The State of Colorado is a great place to brew beer, at least that is what I hear from the brewers. I am sure I will learn more about why, later.
This certificate consists of five 8 week classes. Interesting part of the first of the five classes is that one has to make a beer by the end of the eight weeks. Regis provides you with the means of being able to do so which is nice. I feel like I still have a lot to learn but I am definitely on the right track with my idea of ingredients. Should be an interesting 8 weeks.
September 14th - 3rd week of class
Interesting conversation about water. In my previous experiences with meeting distillers across the US, water is a very important ingredient in the making of spirits. Before I thought it was the source of the water that made the difference but it really is the properties that make up the water. Having a good source to start from is just as important as putting the right grains together.
September 22nd - 4th week of class
Met some very nice people at the brew store Barley Haven. I gave them my ideas for my mash bill and they provided their feedback and suggestions. The mixture of ingredients really has me excited for what this whiskey will taste like. (Yes, not sure if I mentioned it but my instructor is allowing me to make a whiskey). Other than the fact that I can't barrel it and provide some type of "real" aging to this process I need the white whiskey form to come out good.
The mashing of the ingredients was an interesting process. That smell that you often find in the distillery or brewery was in the basement. Such a wonderful smell! The ingredients of mostly all malted barley that I chose are in line with some of our craft distilleries here in Colorado. I did add a couple little touches that I hope really make this whiskey pop. Right now this wonderful wort is sitting in a fermentation container allowing the yeast to go to town. So excited to see the end product.
Yep that is right... I am going to school to learn how to make beer. Well kind of, see the same process is used to make whiskey so I am definitely on the right path. I am currently attending Regis University for my Masters in Nonprofit Management and I chose to take on a side project (for lack of a better word) to increase my knowledge in this industry. Regis was kind enough to rush my admission process and get me into the program. So here I go!
The first week of class, I have already made some new friends. 22 people are in this class four of them being women (which is a great sight to see). Each and every person in the class has a unique background and for the most part people are wanting a new start. The State of Colorado is a great place to brew beer, at least that is what I hear from the brewers. I am sure I will learn more about why, later.
This certificate consists of five 8 week classes. Interesting part of the first of the five classes is that one has to make a beer by the end of the eight weeks. Regis provides you with the means of being able to do so which is nice. I feel like I still have a lot to learn but I am definitely on the right track with my idea of ingredients. Should be an interesting 8 weeks.
September 14th - 3rd week of class
Interesting conversation about water. In my previous experiences with meeting distillers across the US, water is a very important ingredient in the making of spirits. Before I thought it was the source of the water that made the difference but it really is the properties that make up the water. Having a good source to start from is just as important as putting the right grains together.
September 22nd - 4th week of class
Met some very nice people at the brew store Barley Haven. I gave them my ideas for my mash bill and they provided their feedback and suggestions. The mixture of ingredients really has me excited for what this whiskey will taste like. (Yes, not sure if I mentioned it but my instructor is allowing me to make a whiskey). Other than the fact that I can't barrel it and provide some type of "real" aging to this process I need the white whiskey form to come out good.
The mashing of the ingredients was an interesting process. That smell that you often find in the distillery or brewery was in the basement. Such a wonderful smell! The ingredients of mostly all malted barley that I chose are in line with some of our craft distilleries here in Colorado. I did add a couple little touches that I hope really make this whiskey pop. Right now this wonderful wort is sitting in a fermentation container allowing the yeast to go to town. So excited to see the end product.
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October 13th - 6th week for class
Now we have the distilling process. The Still - 26 gallons •Running whiskey through two plates |
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•Transported the wort into the still. Used clearing agent to reduce foam.
•Heat still to 190 degrees until the temperature on the column starts to change.
•Bubbling action in the first plate started to take place at still temp 185 degrees.
•Vapor rises through the column through the dephlegmator and across the top and goes through the condenser and menthol comes out the bottom of the parrot.
•Dephlegmator controls the proof of the spirit so we can push water through this position of the still in order to maintain the flow and proof of the spirit.
•The first 600 ml that we pulled from the still is the menthol. Once we started to see the temp and proof stabilizing we started to pull the ethanol from the still. The first 600 ml of ethanol we considered the heads of the spirit. By the 4th 200 ml pull we were getting into the hearts of the product.
•The first 600 ml that we pulled from the still is the menthol. Once we started to see the temp and proof stabilizing we started to pull the ethanol from the still. The first 600 ml of ethanol we considered the heads of the spirit. By the 4th 200 ml pull we were getting into the hearts of the product.
•By the end of the run there was 2.8L of quality spirit that has now been proofed to 120 and is aging in a barrel as we speak.
FINAL THOUGHTS/LESSONS LEARNED
Making a whiskey is not going to get anyone rich. This is truly a labor of love that requires passion/dedication and money to be completed. If your goal is to share your passion (as it is mine) then I say go for it!