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Hey LordL, how did you go with the Pressure Ferment?? I came to see as I have been starting a couple of Beer Brews and learning about pressure fermenting. Agree you would never do it for a rum ect, but if you were looking for a clean Whiskey or Neutral? wonder if any distillers have done any qualifi...

That is good to know! SBB/Kimbo - what is your take on the sulphured /un sulphured? this part of the world at the feed lots would be unsulphuerd correct?

very interesting indeed. I'm very keen now to see the difference - if any. If not, I will not be disappointed as the feed stuff in cheap and round the corner.

Yeah I spoke the the Bundy Rep and gave me the local Bidfood and another suppliers deets. both stock and sell for around the $27 mark COD - may be a bit cheaper with an account - still, cheaper than the HBS. I normally get mine from the local feed lot, super cheap, about $8 AUD for a 20L drum (5.2Ga...

Cheers NZChris, - makes sense. all above in the thread still reading, appreciate the feedback!! means a lot to me to get this sorted. Moving forward, I will adjust the low-wine take-off and see how the spirit runs improve.
Cheers!

Yeah, my thoughts are the same as coppers's -
@NZChris - I know that know one is policing, any you have had the time and due-diligence to perfect your method - but would really appreciate your thoughts on methods - if not - no stress, I would understand.
cheers
SJ

Afternoon Gents. Thanks for the feedback, both have given me food for the next prep. Just so as I understand correctly, next strips I will do away with the parrot and run the 'striped low-wine mixture' down to 20% - rather than the feed in parrot. use little or (none?) used dunder/backset with the s...

why is that exactly? what is the difference between stripping water out of the wash rather than adding it fresh? I have read here many many times ( but mate defiantly happy to read your comment/method ) that collecting below 20% is the stop mark - beteen diminishing returns, etc. Can you please help...

Ok, cheers. SBB - no dramas, sorry to wrongly assume. I'm sure you can appreciate that this site actually can overload you with info and get some of it confused. defiantly when a lot of it is new. I remember a few months ago I went to bed and when i closed my eyes, all I could see was the forum shap...

If you use the same method again, don't expect a different result. sorry mate, you have lost me. I have followed to a tee, but the guides call for Run out hearts till you start to get the wet cardboard taste. On my still this is between 85% ABV and 50% ABV. Collect wet cardboard spirits and add to ...

I agree 100% with SBB I have only had color come over twice, once with a minor puke (rum) and once with a scorched bourbon. That does not include the cloudiness of tails/rum oils Your distillate should be clear. Clean your still again and try a anti-foam on your stripping runs. Let us know how it w...

No pit, just saved some from the last strip in a 10l Demi. from what I have read - you were supposed to add it to the spirit run?? I have stuffed up if not. but still doesn't explain the proof issue. hope what i was doing was right - i was following the pugirum thread, but have read many other in th...

Hey Chris,
Yes mate - from most of the resipies I have read here, it says to add dunder back into the spirit run. Pugirum (the one i was trying) and pretty sure SBB said on a puking thread i read a few months back and Buckaneer bobs etc.

thanks all. I have had a puke when I first started, sorted that by smaller charge + vigorous mixing + knob of butter. This defiantly wasn't it, cleaned the hell out of it using rifle cleaner on the shotgun even - super clean. the Tinge was barely notable, but there. I did read somewhere that it may ...

from my understanding, CM is not even a rum - it does not say RUM anywhere on there cans, stubbys or bottles - pretty sure it just says spiced flavoured drink - or something to that effect. it is essentially a neutral with flavouring and sugar. there white and dark bottles say RUM, but gold is Avast...

Hey Guys, I would really appreciate any help at this point - I am now officially at my wits end! :crazy: to brief it starts with the below post, and my system is very similar to this: https://www.stilldragon.com.au/potshot-p1-complete-2/ I cannot seem to upload pics- however this is more or less wha...

wow, thanks for clearing that up :crazy: LOL - mate, yes it is defiantly the hobby that keeps on giving. and you don't even need to drink the heads to get a headache - just read until it comes. I guess I will keep plates in the metaphorical cupboard for the time being. I do really appreciate the fee...

Plated columns are designed to keep flavour at high abv....they are not a true reflux still.........they use a thing called a defleglamtor. Hey SBB - I was under the understanding that a defleglamtor was an upsized reflux condenser? if it is refluxing the vapor down to the lower plates, how to you ...

there is a thing called 'nuclear ageing' which is heating and cooling test samples in smaller jars. if your happy to experiment, that may be the way to go by testing a few different types to see what you like. i don't get to fussed with Oak too much, i don't age for years at a time. not yet anyway.

this Recipe is so simple and amazing!! - i let it age for 10 seconds.. and mate an espresso martini!!

Hey Otis, yep definitely noted. next time i will defiantly slow heating on the spirit run and see how it goes. it is a new still - much larger then my last -so still have a few dates together before we click. StraightJakket, when I use my pot still, about a third hearts is a good average of what I g...

DAD, i really liked the read above. I have a CM still the same as Option one. but I did not go the premium self destruction model :D . I too had read the "complete distiller" and tried to follow it twice, and was thinking that if it was in full reflux, how is it going to stack in the colum...

Do you mean Mealed or Milled, as in using wheat germ or meal - or whole wheat and Milling it?
sorry mate cant help with that. I have not done any whole grains as of yet. mainly washes and Rum.

Did you dilute the cuts to 30% or so for tasting? If your product is coming out at 80%, you should be diluting at a minimum 1:1, I would go a little more because it seems to bring out smells better at lower ABV. correct, yeah i always bring it down to to about 40 - it has never been 'scientific' i ...

yep - that's what sucks - threw all in the feints with the neutral feints - as per Pugi's instructions. Only kept the small amount of Oils aside. I think (may be biased) my cuts were great on blending day, as i mentioned, Heads, hearts and tails were all above 80% - which was what was throwing me ou...

Hey SBB - i know, i am defiantly at a loss, it is a reflux/pot still combo - , 2" column with a shotgun condenser, no packing and took off reflux condenser. defiantly sucks, the final product is quite rough, thought I did fine with the cuts yesterday, but tasted today and i can taste clear head...

Hey Guys, Finally made this up! I have been mostly running Neutrals. Fermented out 3 x 23L washes's and Stripped well - with a couple of Pukes. I removed the packing and the reflux condenser - ran it 'easy' - out of the 23 cut glasses it took 17! before the ABV dropped below 8o% and then rapid decre...

Cheers Corsaire, I have done 3 so far with Birdwatchers (TPW) since i had 3 on go and did not want to spend 3 full days on Spirit runs. It worked well, but hard and fast was what i did but pulled back due to the distillate (low wines) being FARKN HOT coming out of the condenser i thought the glass c...

WTF is a DWWG? LOL yeah one more - Deathwish Wheat Germ - Sounds like you did a single run? For pot stilling you need multiple passes, at least 1.5 in my experience. I've never had good luck with one and done runs. I usually do strip and spirit runs. Never tried dwwg though. Ok. no dramas. I was un...

TPW as in tomato paste wash - and Neuts as in Neutrals - i think that was it
my Bad - thought they were commonplace here.
Cheers - SJ