Home Distiller

My grandfather his father and uncle made corn liquor. They called it "buck" in his region. Also with the family name coming from Scotland via Ireland; I would be surprised to learn that I was only the third generation to distill whiskey.

Get the cheapest. Don't worry about the hardness. Because, if you have a torch to solder then you have torch to anneal. Guttersupply.com seems to have the best price on copper sheet. A 3'x10' sheet of 16oz for ~$150 US. That's what I built my 12 gallon pot out of. It's 3 years and many runs old.

Alright, this first batch of mine fermented out dry to a FG of .993. The wash is delicious. I can really see where the "buttery" descriptor comes from. Really looking forward to sampling a bit from the hearts on this stripping run.

singlewhitemalt, I got the exact same results last night with this recipe. except i did not have my ph test supplies. They just came in today. But same result 1.040 gravity. I had ground this corn to a mix of ground and cracked. I guess i will grind it finer and see what i come up with. I will keep...

Grain size is my guess, with ground corn I can get great conversion at 1.50-1.75lb per gallon. With cracked it was 3lb per gallon or more. Mill your corn down if you can. Bro that's nuts on price all mine is 7.50$ for 50#. Yeah, the crush is all I can figure for the low efficiency. And, yeah,price ...

I tested ph with a Milwaukie ph meter. It was freshly calibrated. The corn is called Payback. It is an organic, cracked, feed grade. It's about the best I could find and damn is it ever pricey; $36 for a 50# sack. But, it gave my UJ a good flavor so I figured I'd try it out for this as well. I recko...

Well, my first stab at this has me scratching my head. I tried the recipe just as close as I could get it. This is what my ten gallon batch looked like: 10 gal water, ph 7.2, 205F 18 lbs cracked corn Added water to corn in my 1/2 barrel mash tun, stirred to 180F, added 1.5 tsp of sebstar and stirred...

I keep a jar of bacon white dog strictly for Bloody Mary's. But, that is the only thing I like it in.

SoMo wrote:Ok did my mash, 15# ground corn, 11gallon water no ph testing, SG of 1.058.

That's some serious efficiency.

What kind of yeast did you pitch in that, SoMo?

After a year+ of learning the basics running UJ, I think this is the all corn I've been looking for. Enzymes are ordered, corn is in the bin, and the mashtun is clean. Looking forward to having a go at this. Thanks for posting up the recipe Woodshed. I'll report back with my results.

Good call GA. I've been aging some of my UJSSM on heavy toast oak chips from the brew store and some plum wood strips from a tree we had to take down. Definitely going to give the JD chips a try. I'm currently shut down for space and equipment renovations but, will probably start back up in a month ...

Hey Jimbo, this recipe sounds like just what I need. I was recently converted to a malt whiskey drinker and want to get started making some American style single malt but, I still have about 60lbs of corn to go through (and hey I haven't thrown all my corn likker away yet :lol: ). I also just acquir...

corene1 wrote: Love to sit and listen while letting my still run, it just seems right!

It is right! And I believe it's good for the whiskey. I wish I had learned to pick. But, all the pickers I know are quite pleased that I learned make whiskey.

Hey GA I snatched a pint of hearts out of the strip and it is quite tasty(after airing it out for a couple days). I was going after a clone of House Spirits white dog. I think I pretty much got it. :) Although mine has a bit rougher of a corner. But, theirs spends 3 hours in a barrel. Probably round...

I started with 4 gals of water and brought it up to 175F for striking temp. I then added 10 lbs of malted 6 row barley and stirred well. This brought my temp down to 155F. Poured that in a cooler with the lid on and stirred every 15 mins for 2 hours. Then I shut it and went to hear my friends play s...

Hello all, Been reading and reading and reading on here for about 4 months. The knowledge is incredible. I've been running UJSSM and Sweetfeed as well as a sugar head with dry COB and haven't had a bad ferment or run yet. All made possible by the wealth of knowledge on here. Thank you for sharing. T...