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I believe it helps to let it age for a while after it comes off the wood. I age mine for a few years on oak and like to let it set for a couple of months after it is strained off and let it breath whenever I think about it. I Try to save some white likker from each run to hold me over to the next......

I have 2 or 3 half gallons of ujssm that date back to 2006, 2007. I have found that if you take it off the oak, and bottle it to let set for another 6 months or so it really mellows out. I know this sounds like a long time BUT from your mid forties and into your mid fifties the years just RUSH bye. ...

I mounted my thermometer just under the top plate. It is shielded from the falling liquid and in contact of the raising vapor. I can not say if this is right or wrong ,but it seems to work good for me .

Sorry here is the right link
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I make my gin by putting the botanicles in a coffee filter ,wraped tight and placed on top of the packing with good results. However I am using a 2" colum. I have seen a setup where they use a quart mason jar as a thumper and put the fruit flavor in it. I think this would be a safer alternative...

This may seem elementary but don't forget to check the calibration of your thermometer. I have two and they do not read the same. It is like the old saying "A man with one watch allways knows what time it is but a man with two watches is never sure"

What is the size of the oak cubes you are using and how much ? I am aging some whiskey on oak strips , chared and medium roast that I make here at home . Mine is 3 months old now and I am having trouble staying out of it . It is a cooked grain mash of 70% corn 16% wheat and 14% malted barley. As for...

I would have to agree with others here on the conserns on plastic.....
If you feel like you need the plastic why not shove the two pieces of copper togather to minimize the exposer to the plastic ???

The valve at the end of the condenser dose not seem to be a problem . The tube in the condenser is only 1/4 inch and only 9 inches thru it. It will form a airlock untill i open the valve. While it is running the spirt is held back in the condenser behind the valve to alow more cooling and not just r...

I would like to thank Copperhead and U.R. for their input in this fourm. I am posting a few photos that show my ministill and how I made a pot still to adapt to it .I have a valved reflux , that was my first still. Them made a ministill that I added a lieberg condenser to cool the output for easier ...

What I have done is just insert a copper scruber into the top of your condenser. Holds the vapor down just fine and is alot easier than making a lid . Just my 2 cents worth . Good luck to you

Hey copperhead what size is your liebag condensor? I.D and O.D
I have been thinking about trying the same thing. Going to make mine interchangable with my Ministill

Just finished up some of this with red rashberries. Did not take long for the berries to give up their juice. Worked out very well , thanks for the recipe!

I have used some essense and had my netural spirt on some chared white oak. My oldest bottle made it to nine months, not bad but still not what I was after. I have also used some cheap 40 proof whiskey for flavour. Aged netural spirt on chared oak at 120 proof,then used the 40 proof to dilute it dow...

I ran some Bud Light that had went flat from a weding party last sumer. Like Remus my boiler was only half full and had no problem with foam. Ran it through a valved reflux. it came out very netural. The yield was low compaired to my sugar washes, but recoverd the alcohol that would have been thrown...

I have been to the Makers Mark distillery, seen the whiskey made, and personaly like it. If I could make a bourbon that tasted like this I would be happy. Just my two cents worth

Hey Tater do you just do a single run on this?

I agree with knucklehead. A friend of mine made some wine and the buckets he used had some kind of soap in them . It came across in the wine and he gave it to me to distill. I ran it and it came across even worse in the still. We might have cleaned it up but we ended up throwing it out .My expereinc...

I built the offset head design from moonshine still. After several runs I modified the condenser. Have used it for about 1 1/2 years and it has worked very well. I have just finished the eliptical plate design and am toying with it. I have to say I like the way it is working out , and agree with Gra...

Mine was a golden brown also. I was compairing it to the bottle that the Mrs. had. It was Amaretto di Amore and had a very dark brown color. Not sure what kind of brown sugar it was ....whatever the Mrs. had . I used 50 abv. netural spirit. Very good and very easy to make.

I have used the same recipe that knucklehead posted and can say it is very good. Mine was a little light in color but the taste was right on . would fool anyone.

I have started this also. Have 2 buckets working 4 days apart ,each 6 gal. I have done the first runs on each and a second on one of them to date. I any doing striping runs and have yet to do a spirt run . Jesse says to make the cut at 70abv. is that where you are doing it? In the Making Pure Corn W...

Thanks a million Harry and have a Happy New Year

A friend of mine gave me a bottle of Aguardiente Cristal . He got it as a christmas present and did not like it . I have never had any of it and don't know how it is to be drank. It is 30% alc. and any help would be great.

I did the mixing bowel thing and got real sick of messing with the gasket and bolting the thing down ,then unbolting it when done .I found that there was not a big need to get inside and scrub. I use LP gas and let my wash settle out good before I cook. I found another keg and got the flange adapter...

I have a flange coupler I got from brewhaus that has a "o" ring that seals to the keg. I have used it over 25 times , it is starting to flatten out but has not caused me any problems yet. My last order I did get several for spares....only .69cents a piece, to cheap to be without

Thanks KH for the info ,but why would in be in all the Quarts? I take off the first 50ml and toss then 250ml as heads to put back in next batch, then seperate into quarts at a rate of about 1 qrt. per hour. Can see it in the first but not all of them . Thanks again

I have some booze that I have ran through a valved reflux still. The mash was a sugar and turbo yeast with a pound of corn flakes for flavour. I have 5 qrts. of 95% that I have knocked down to 100 proof. The booze has a very sweet after taste, I assume from the corn flakes. I was wondering if anyone...