Brewing up a Multigrain whiskey, scaling to 600l, finding that we need to add more water than expected, which we reckon is a combo between the grains soaking up a bit more, and evaporation from larger fermentation containers
I never liked distillates, made/helped with few fruit ones (I still have ~5l of cherry made few years ago). How it is with whiskey? It has to be more work than putting it in fermenter and wait.