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Happy Birthday Cranky , hope you have a great day.

Welcome aboard Squizzy , that is also one of my old stamping grounds, did time in the old packing sheds, also worked as a barman at the Merbein Pub for a while, picked when I had to. Mildura girls were much cuter and easier to get along with than the ones from B-Hill.....another good reason to visit...

I opted to omit a thermometer for two very important reasons. First, the general advice here seems to be that you don’t need one, and that you get better results and learn more by working without one. That advice does apply to many still types. In the case of packed reflux column stills a thermomet...

people don't want to find information and do more in-depth research. They simply want everything right away and follow what other people say without a modicum of curiosity. Pretty much nailed it there I think Demy.....its the era of two clicks on a keyboard and and a week later you can own a still....

Good Job , pretty much a giant T500. LM Still.

This was by far the best I've ever tasted.
Unfortunately it was discontinued 7-8 years ago, if your ever lucky enough to stumble across an old bottle don't hesitate to buy it.

Yeah looked at them too, knee deep in turbo yeast and cheap shit stills.
A few seem to have learned a bit and are using some of the TnT recipes from here.
One or two I've looked at seem a little better.

As above those filters are plastic, ethanol is a high grade solvent, no one here is going to condone filtering using one of those filters.

I'm no lectricity geek but my first thought was " f#*k what a birds nest.
It's a prize winner in that category for sure
For free it's still a bargain if you can reconfigure it to a safe standard.

+1 When doing my first cleaning run with vinegar I’ll turn on the condenser for a minute or two and then turn it off for a minute or two. Alternating back and forth for about 10-20 minutes. That vinegar vapor is no joke. About the worst part of this hobby is that damn vinegar run. Whew it’s stinks ...

is ordered along with a Five Star 5.2 ph Stabilizer to try. I can pretty much tell you right now that you have wasted your money there ....that stuff has shit revues all over the internet .........my advice is read more , use tried and true recipes , stick to them by the letter.....once you have so...

I did the recipe with the exception that I cooked the corn (not letting it rest overnight), added 2 tsp of DAP Why did you think it needed DAP...its an all grain......I'd also query the need to adjust the PH. 3rd day to my surprise everything has settled down and the SG is at 1.010 (!) - that was a...

only thing i do is run the temp at 50 - 56 degrees, a bit cooler than they recommend, You will find that watching your product output speed is a much more reliable way of getting your water flow adjusted correctly. Temp of water exiting the reflux coil is only a rough guide given by the manufacture...

Chlorine disappears if water is just left sit in an open container for 24 hours or so.
I don't remember ever hearing much good about Camden in fermentation for spirits

You must be drinking your gin straight , no mixer.
I can't see using half quanties making for a flavorfull GnT.

Orris is used as a fixitave in gin it's contribution to overall flavor is small imo. Most gins contain it for that reason. Orris has also been used as a fixative in the perfume industry for hundreds of years. I've read stuff that says that there is absolutely no scientific evidence that it fixes fla...

Welcome aboard Patchy.

Maybe nor such a new thing.
https://www.thewhiskyexchange.com/p/204 ... tre-bottle

Bolverk wrote: ↑Sun Apr 14, 2024 9:31 am I did go on a rum fueled rant on people putting bananas and pineapple in their rum wash..

I've been there to.

Alzahra888 wrote: ↑Fri Apr 12, 2024 4:21 am Ill just run this sweet n sour solution and leave you alone.

Excellent idea ......learn from your own mistakes as I did .

See above.
EDIT, there should be no sugar left if it has not fully fermented, sugar or no sugar,,,,,no mouth pucker then its not done and not ready.

How about you just forget all the fancy gadgets, dip ya finger in that wash, then shove the same finger in ya mouth.
If it tastes bad enough that it makes ya face pucker then it's ready for the boiler.
Stop over thinking shit.

Love NC been there before, if times were different it would be tempting.

If the shit really ever did hit the fan, people would drink anything that came off the stills spout, " people wouldn't be quite as fussy with cuts and aging" Those who knew a bit about this hobby and had some experience would have better trading and or bargaining power. Anything that could...

1) First I saw a post that say that you need to put you still in full reflux (15min to 1h) before any distillate come to stack the column that I get it. But then it says to collect foreshot, then put in full reflux (5-10min), then collect heads, then full reflux, then collect heart, then full reflu...

You can use half of that or even less in a 30 L ferment , it will just take off a bit slower.

Welcome to the forum Alucmirat. It's a forum requirement that if you wish to talk about stills / /boilers bigger that 30 US Gal that you include your distillery licence Number at the bottom of you posts. DSP number. 600L is much much more than 30 gal. If you go to edit profile, then add it to your s...

It's just much easier to get a decent hearts cut out of a larger boiler charge imo.
I've always found it harder / more fiddley to work with smaller amounts
Some people might disagree but that's what I find.

Nicely spotted Yummy, I hadn't noticed that.

Let's get back on topic.