Search found 13592 matches

by Dnderhead
Tue Aug 06, 2013 2:58 pm
Forum: Fruits & Vegetables
Topic: softened fruit plus paddle mixer equals fermentable mash?
Replies: 11
Views: 2836

Re: softened fruit plus paddle mixer equals fermentable mash

a long handled potato masher and then a screen to ketch to pits..if some is stuck it pits (depends on type) use your hands and mash threw the screen.
by Dnderhead
Tue Aug 06, 2013 4:08 am
Forum: Tried and True Recipes
Topic: Birdwatchers sugar wash recipe
Replies: 2178
Views: 1035648

Re: Birdwatchers sugar wash recipe

" infomation on the water would help in mashing" first its not a "mash" a mash is the proses of cooking,converting starches to sugars. and doing that does make a difference in water.. this recipe like most on here use sugar,and makes little difference with the water.all that is n...
by Dnderhead
Mon Aug 05, 2013 7:10 pm
Forum: Tried and True Recipes
Topic: strawberry panty-dropper
Replies: 747
Views: 278066

Re: strawberry panty-dropper

"PRETTY PRICY!"
It looks like a box of 100 for 7.30
by Dnderhead
Mon Aug 05, 2013 12:12 pm
Forum: Sugar
Topic: Organic Ethanol Spirits
Replies: 23
Views: 4106

Re: Organic Ethanol Spirits

depends what you call "organic" some describe it as using artificial means or chemicals.so you cant use anything refined,in the states that includes most all sugars except honey and maple syrup. grain? maybe some Mormons but most of them just have some one do the things that they are not s...
by Dnderhead
Mon Aug 05, 2013 10:54 am
Forum: Beer, and Wine
Topic: peach bellini
Replies: 4
Views: 1278

Re: peach bellini

yes..usually its pureed peach sugar and a bit of water mite be nesasary so its easier to mix..
by Dnderhead
Sun Aug 04, 2013 5:25 pm
Forum: Recipe Development
Topic: First All Grain - Corn and Rye
Replies: 24
Views: 2902

Re: First All Grain - Corn and Rye

"" 176 degree water and after an hour its down to around 160, its at 163 but ive still got 10 minutes. how long under these temps would you think it would take to fully gelatinize? ""
if its corn/maze it wont..
by Dnderhead
Sat Aug 03, 2013 8:18 pm
Forum: Beer, and Wine
Topic: peach bellini
Replies: 4
Views: 1278

Re: peach bellini

peaches/sparkling wine/sugar..
by Dnderhead
Sat Aug 03, 2013 7:47 pm
Forum: Mashing and Fermenting
Topic: help with my first attempt at apple brandy
Replies: 2
Views: 709

Re: help with my first attempt at apple brandy

apple cider nor brandy has water or sugar,,but i guess its now wine?
so now you have just sit on it and wait for it to ferment.
when it stops,wait until it "clears" then rack (siphon) off and run.
by Dnderhead
Sat Aug 03, 2013 12:42 pm
Forum: Recipe Development
Topic: To boil or not to boil?
Replies: 12
Views: 2208

Re: To boil or not to boil?

can if you want but I don't boil or use camden ferment as is.this lets it convert even more than a beer will be.most are fast ferments so bacteria does not have a chance.a starter is a good idea tho.
by Dnderhead
Fri Aug 02, 2013 3:56 pm
Forum: Recipe Development
Topic: Fresh Pineapple Mash - Low Sugar SG Reading
Replies: 19
Views: 10793

Re: Fresh Pineapple Mash - Low Sugar SG Reading

fermented fruit is wine,the more you remove the more pure your product but if you make it to pure it can lack in flavor, so its a balancing act.either way its no more "toxic" than it was to start.about 80% seems to be the high number.much above that and you loose flavor rather fast. as for...
by Dnderhead
Fri Aug 02, 2013 3:31 pm
Forum: Novice Distillers
Topic: Why is my shine sweeter and thicker than commercial?
Replies: 20
Views: 2037

Re: Why is my shine sweeter and thicker than commercial?

"The thickness/legs, I can not comment on why" the alcohol evaporates out leaving water/sugars/oils etc behind. then when the water /sugars/oils git heavy enough they run down the glass in droplets and even streams. the more sugars/oils or other that rise the surface tension the more prono...
by Dnderhead
Thu Aug 01, 2013 8:34 am
Forum: Tried and True Recipes
Topic: uncle jesse's simple sour mash method
Replies: 4778
Views: 1052720

Re: uncle jesse's simple sour mash method

if using "back set" then you dont want to add citric acid both lower the PH. your strips will work as your looking for a PH above 5,,below this the ferment will slow..bread yeast will work at/over 100f . ok you say if you shake it ,it foams? if you repeat and it foams again then it must be...
by Dnderhead
Thu Aug 01, 2013 7:44 am
Forum: Recipe Development
Topic: Fresh Pineapple Mash - Low Sugar SG Reading
Replies: 19
Views: 10793

Re: Fresh Pineapple Mash - Low Sugar SG Reading

1) Heads /tales can be rerun either in the next run or by themselves
2)yes if your product is 87% then there is 13% of something other in it,can be many things water? flavor? other alcohols? this is where you have some control with cuts.
3) I would not sagest that...
by Dnderhead
Wed Jul 31, 2013 3:41 pm
Forum: Sugar
Topic: Corn Sugar for Corn Whiskey
Replies: 20
Views: 6927

Re: Corn Sugar for Corn Whiskey

"I had an "Old Timer" tell me the best way to make corn likker is to ferment corn sugar and water with a turbo yeast."

Id like to know just "how old" this "old Timer" is???
by Dnderhead
Wed Jul 31, 2013 1:03 pm
Forum: Mashing and Fermenting
Topic: Fermenting under pressure
Replies: 6
Views: 754

Re: Fermenting under pressure

i fermented a wine once in a crony keg,I don't know as it made much difference,other than the first time it blew off it scared the hell out of me.
by Dnderhead
Wed Jul 31, 2013 12:20 pm
Forum: Tried and True Recipes
Topic: Pugi's Rum or "Pugirum"
Replies: 546
Views: 249832

Re: Pugi's Rum or "Pugirum"

has the still developed a patina?
by Dnderhead
Tue Jul 30, 2013 3:29 pm
Forum: Pot Distillation/Thumper and Design
Topic: Question about cap size.
Replies: 2
Views: 353

Re: Question about cap size.

the cap has little reflux unless extreme difference in height you wont see a difference.
the cap is more encase of boil overs.it gives foam etc. some place to go if not extreme.
by Dnderhead
Tue Jul 30, 2013 3:07 pm
Forum: Novice Distillers
Topic: Sweet Feed question
Replies: 63
Views: 10288

Re: Sweet Feed question

" There could also be some junk in there that they simply don't want you to know about -"
Like chicken shit?? they used to use "chicken byproducts"but do to bird flew they had to stop.
by Dnderhead
Tue Jul 30, 2013 3:00 pm
Forum: Novice Distillers
Topic: Why is my shine sweeter and thicker than commercial?
Replies: 20
Views: 2037

Re: Why is my shine sweeter and thicker than commercial?

" lots of commercial is also carbon filtered." I don't know about carbon filtered but filtered .most i thank "chill filtered" and that you can blame on the consumer. :do you want cloudy drink? how about one that has "floaties" ? or maybe sediment in the bottom? you can ...
by Dnderhead
Tue Jul 30, 2013 12:05 pm
Forum: Recipe Development
Topic: slow trickles light corn rum
Replies: 2
Views: 564

Re: slow trickles light corn rum

" If you are a rum lover you can add a little more molasses to it to get more rum flavor."
technically just using cane sugar makes it rum,even if it has no flavor.
technically,a"sugar head" like UJSSM are rum with grain added for flavor .
by Dnderhead
Mon Jul 29, 2013 11:20 pm
Forum: Pot Distillation/Thumper and Design
Topic: How The Mash ABV Effects the Cuts
Replies: 15
Views: 3872

Re: How The Mash ABV Effects the Cuts

barley wine is a hi alcohol beer,they git there by( 1) a lot of grain ,as much as 20lb in a 5 gallon brew. 2) when making beer you usually drain off the wort (beer) then sparg or rinse the grains and add this water back to the wort (beer),but this is not done with barley wine ,instead you draw off t...
by Dnderhead
Mon Jul 29, 2013 5:46 pm
Forum: Pot Distillation/Thumper and Design
Topic: How The Mash ABV Effects the Cuts
Replies: 15
Views: 3872

Re: How The Mash ABV Effects the Cuts

with barley wine you don't use the sparg water,you use sparg water to make a "smaller" beer. when I do the first mash ,just drain off what I can,,now i batch sparg,and use that water to make my next mash with.that way your beer wont be diluted . Iv had problems "on the grain"ferm...
by Dnderhead
Mon Jul 29, 2013 5:19 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Enzyme fermintation container
Replies: 7
Views: 1191

Re: Enzyme fermintation container

I just posted what is used in cleaners..
by Dnderhead
Mon Jul 29, 2013 5:00 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Enzyme fermintation container
Replies: 7
Views: 1191

Re: Enzyme fermintation container

Enzyme Name Activity Applications Protease Helps break down and digest protein. Dissolves blood, feces, urine, vomit and other protein material for removal from surfaces. Also deodorizes bad odor caused by protein sources. Amylase Helps breaks down starches and sugars. Dissolves starch and sugar pro...
by Dnderhead
Mon Jul 29, 2013 8:12 am
Forum: Tried and True Recipes
Topic: Pugi's Rum or "Pugirum"
Replies: 546
Views: 249832

Re: Pugi's Rum or "Pugirum"

"So maybe the oil won't climb the collum" don't know about using a column still but we used to call that stuff "backins" its what comes out after tales..its not oil its more like sweet or flavored water.or at least what iv had,some that did not have the best water used it to cut ...
by Dnderhead
Sun Jul 28, 2013 2:13 pm
Forum: My First .....
Topic: First Run, So-So Results
Replies: 4
Views: 717

Re: First Run, So-So Results

6lb sugar in 5gal wash=8.5% or1.7 quarts of 100% alcohol.
so it did not ferment dry? cant tell but sounds like it ,that is what they make hydrometers for or you can even taste to see if the wash is sweet.
by Dnderhead
Sun Jul 28, 2013 11:19 am
Forum: Novice Distillers
Topic: funny taste?
Replies: 11
Views: 2173

Re: funny taste?

your still is down to bare copper..needs to build up a patina..
by Dnderhead
Sun Jul 28, 2013 9:06 am
Forum: Novice Distillers
Topic: funny taste?
Replies: 11
Views: 2173

Re: funny taste?

you just cleaned your still....it need tempering.
by Dnderhead
Sat Jul 27, 2013 11:20 pm
Forum: Pot Distillation/Thumper and Design
Topic: How The Mash ABV Effects the Cuts
Replies: 15
Views: 3872

Re: How The Mash ABV Effects the Cuts

as what I know about barley wine it is the first running, that is no sparg. the sparg is used as a second beer or a liter beer. this by some is known as a party gale .so I guess you could use the first to distill and the sparg as a beer? i have a way I much prefer. but then if using corn/maze it doe...
by Dnderhead
Sat Jul 27, 2013 6:07 pm
Forum: Novice Distillers
Topic: Rum coming out clear
Replies: 6
Views: 693

Re: Rum coming out clear

some "cheat" and use caramel coloring ..
you can do as you want ,your drinking it.