I'm still using my little 1 gallon air still for now, so working with small quantities.

I did 4.5 gallons prepared water (minerals, pH, buffering - our water is extraordinarily soft)

10 lb German Pale wheat, 1 lb oats, 1 lb distillers malt. Mashed for 2 hours at 1:45-148°F. SG 1.068. fermented on grain, with half distillers yeast, half bakeries yeast. I don't have any way to cool my mash, so I'm using heat-tolerant yeast.

Fermented dry in 5 days, let it sit for another four until I got a light visible trace of lactobacillus across the surface.

Poured it through a brew in a bag filter inside an Apple press, squeezed it off and recovered four gallons of distillers beer.

Not doing stripping runs now, loading with exactly 1 gallon, and running it down until my combined low wines are 25% ABV. Back calculating, my beer was about 9.5% alcohol, for 1.068. I've been seeing this routinely when I permit on grain - I'm obviously getting additional conversion from the grain while it's fermenting over time.

All of my previous batches that have been 100% barley malt, or with up to about 10% oats added, using different malts. My last couple of batches have been pale ale malt, which I have aging now and it's coming out nice about 3 months in.

The low wines from this wheat mash are coming out really interesting. Obviously grungy, because they're low lines. But if I let it drip on my fingers and let it dry and rub a little bit, there is a very stron g whole grain biscuit/clean dried hay, very faint grass aroma. I'm liking what I'm tasting so far.

This is my first time taking the low wines all the way down to 25% ABV. My first few batches I did 30%, then dropped to 28, then 27. My hearts % ABV drops as I go lower, and I'm convinced I'm getting more flavor in my hearts. And then I have to dilute it much less to start aging.

I think ideally I'd like to get down to around 55-57% ABV and go straight onto wood, but I'm not sure it'll be possible to get that low. More experiments for the future.

I'm still having loads of fun as I figure this all out.

And I'm really looking forward to seeing what this one tastes like as white whiskey, and after I get some aging on it.