nostr:npub1vz555w0w7pdy3l9skg202lkdnjqll4ct67l25f68x2h84e7u7r4qmrqdta nostr:npub1rzrhm2g8ehx4388a8mm9x2ceh0x7pgwqavymdzedzf94aw26ce8q6swjau nostr:npub1vrvcpqkvwyqwcyqsn0537szd5t9g0n9dyzvglw242c5cqh6em98q7797jm nostr:npub1a0qxpztc73n47hp37wxfqt6thaakt97seu7satuv7uz65mnlq37sxu3tmr my uncle back in Poland does a run at least once a month. But he never never uses potatoes. It's always malted grain. I'm guessing it's because he doesn't want to add extra enzymes to the mash.
Discussion
nostr:npub16rsfuhv9vvn39cmrdg9s9qcq20lfqp4u8w35f8svm30dny345d7qhc2zfj nostr:npub1vz555w0w7pdy3l9skg202lkdnjqll4ct67l25f68x2h84e7u7r4qmrqdta nostr:npub1vrvcpqkvwyqwcyqsn0537szd5t9g0n9dyzvglw242c5cqh6em98q7797jm nostr:npub1a0qxpztc73n47hp37wxfqt6thaakt97seu7satuv7uz65mnlq37sxu3tmr I'm just starting play with pure grain. So grain for the mash and malted grain for the amylase. I really enjoy doing things as close to "traditional" as possible. I make my rum wash from horse molasses, brown sugar and a a yeast I started from an apple. I keep the last 2L of the wash (dunder) to start the next run. My rum now is pretty indistinguishable from the British Navy version of this brand. Im pretty proud of it.