Home Distiller

Thanks for the tips. I have a column packed at the top with copper, and with raschig rings and other ceramic as reflux surfaces, and I've already been doing stripping runs. After your tips, I have improved the yeast nutrients with Shady's recipe, reduced the ABV to around 8% and added shells. In a 1...

Some of the link here are a bit stale, but here's another page that has some useful yeast comparisons:

https://winemakermag.com/resource/yeast-strains-chart" onclick="window.open(this.href);return false;" rel="nofollow

Hi, I'm in the Philippines and have an average temperature a little over 30C (90F), and up to 35C (95F) during the day. I'm trying to create an ultra-neutral spirit and have a few challenges. I've been distilling for a while with a few different yeasts, but mostly turbo yeasts and locally available ...

Hi all, I'm a newbie distiller. I've been making my drinks for about two years and I have a horribly made cheap Chinese still that I bought when I knew even less than I know now. I've modified it to improve refluxing a little, but I have a lot of room for improvement in design and technique, which i...