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Prickly Pear was introduced to this country in an attempt to establish a cochineal dye industry many many years ago..........the stuff went feral and took over huge tracts of our Australian bush, making what was once prime cattle raising country and agricultural country unusable for any purpose. Th...

what makes a huge difference is that the lemons must be freshly picked (max 1 day) to have the maximum aroma There are many varieties of lemon world wide , Lisbon, Eureka and Meyer are just a few that I have tried , all will give different results and flavours. I have read that using them slightly ...

1/2 inch CSST tubing in a twisted configuration will fit with a little extra room, so twist around a stretched out copper scrubber. Kimbodius posted a photo of his 7830D38B-DD6F-4C5D-802A-3643EE69A78D.jpeg It is not pretty but it was the only way I could make it fit. The yellow zip ties show positi...

It is possible, but I think your gonna run painfully slow and not sure what separation you'll get, but its an easy build to try. 2 inch would be better on a 30 liter and is easily doable. If you've got 1.5 inch pipe already then try. 1/2 inch CSST tubing in a twisted configuration will fit with a l...

Can you get flexible (say stainless), effective tubing that is not lined? I think most have rubber or plastic or something... I was thinking of a simple vapour tube through a pre-heater... Geoff The only flexible water tight stainless tubing I'm aware of is the corrugated stainless. Or do you mean ...

The limoncello I have seen in the shops, and bought, and made, is not clear. Geoff Of course not, it's yellow. The Limoncello I grew to love while stationed in Italy was. In fact, I'm Italian and I know what I'm talking about. But I really appreciate everyone's intervention! Clear or opaque the imp...

Saltbush Bill wrote: ↑Sun Sep 06, 2020 2:35 pm The cane toad was introduced to eat the cane beatle.......nothing to do with beatles in cactus.
Cactoblastis Moth was introduced to destroy the cactus and did exactly as intended.

Hi, I live on the other side of the world but how did this plant create a disaster? I don't know this problem.

It was the system I meant. Keep in mind that it must be stiff enough not to crush under the weight of the grain. Use the system you can build easily.

v-child wrote: ↑Sun Sep 06, 2020 6:26 am "I'm going to juice some this evening and take a reading"
I'll check most fruit by squeezing the juice onto the refractometer. Works every time.

Yes, great, take a few berries in various areas so that you have an average.

WithOrWithoutU2 wrote: ↑Sun Sep 06, 2020 5:51 am Welcome.

Thanks so much!

Do you mean something like that? Cattura.PNG I tried this system in sparge (fermentation) and it failed. In my experience it clogs easily but it depends on the particle size. I believe that in fermentation it would do the same. You could use a copper tube with the cuts but I'm not perfectly sure abo...

With adequate height, you will be able to have a high alcohol product. I was thinking of an upgrade because with the 1500w 1.5 inch column I have to lower the power a lot otherwise the speed of the vapor would make the queues appear quickly. I thought that in power parity, a bigger column might help...

Yummyrum wrote: ↑Sun Sep 06, 2020 5:03 am I like your video , I’m a visual kinda guy

Thank you very much, my videos are very "free range", bad quality but they give the idea!

After several attempts to produce a non-cloudy version (at room temp), I tested several theories mentioned throughout Home distiller and all failed. I found that if the lemon peel shavings were macerated in alcohol close to what the final proof (35-40%) would be, the cloudiness would not be present...

I think many know it but to avoid misunderstandings this is the plant

This is the peeled fruit.The thorns are lurking! I blended them with rudimentary means, adding the yeast.

I just finished peeling the fruit. I measured OG1058, not much. I would like to distill all the fruit. I'm inserting the photos

v-child wrote: ↑Sun Sep 06, 2020 6:29 am What's the sugar content? I have a friend that macerates the fruit in alcohol. The result is a deep red without much flavor.

No no hijackings .. on the contrary! Actually I am pleased to share the same problem with you, I have read a lot on the forum and it seems that small quantities are not taken into consideration. We are practically in the same boat and I also don't want quantity but quality. In my experience, you wil...

Demy , if your You-tube videos are about something that you are confident about and do not break any of the HD rules , then I see no issues linking them here . Your Limincello Youtube is a good example . :thumbup: Now , iffn you were someone like George pumping out dribbly You-tubes promoting unsaf...

Great. You could make an excellent grappa by fermenting the juice and the peel (basically whole fruit) and then distilling or separating the liquid part to make a wine and the peel for a little grappa. The peel will give you very little alcohol. I advise you to ferment with the peel as this will giv...

This design is really cool. DAD, is it possible to apply this technique on a 1.5 inch column? I only have small kettles (10 to 30 liters max) and I would be willing to upgrade to a 3 "column but I fear that for small quantities 3" is not manageable. Any advice is welcome!

I've never used a fermentation filter but I can tell you that thin cuts instead of holes will work best. I don't know if I understood your method correctly but instead of the lid consider the possibility of inserting a tube (with cuts) in a circle on the bottom, connected to the tap. A stainless ste...

Great Video . I’ve never made Limoncello , but that inspired me to have a go . Curiosity question . Is the cloudiness when the sugar syrup is added to the Alc due to louching of the Lemon oils ? Does limoncello always look like this ? I’ve never seen it in the real before . I just discovered the &q...

I am very glad you liked it. The turbidity derives precisely from the oils. It may not happen but when lemons have a large amount of oils (freshness index) this happens. In the video I collect, go home and macerate the peel immediately, so you have the maximum possible aroma.

This is the fruit I picked yesterday. It is absolutely organic. I'll peel it later. A beer cap to understand the size of the fruit.

ys a good thing to experiment. I have had success with many types of fruit. It can be distilled and kept white, fruit macerated at the end of distillation etc ... the possibilities are many.

I thank you for the answer. The problem is not the heating power (I had already built a small temperature controller for the beer boiling phase) but whether a small kettle can handle a column larger than 1.5 ".

Hi, I've been distilling for about 3 years with my 1.5 inch vapor management) because I was given a stainless steel tube of this size. At first I tried 3 "but I was not very satisfied and I think it is the fault of the modest quantity. You are right, I have read a lot and I have not found an an...

Hi, I've been distilling for a few years so limited experience. To make grappa I do this: first I distil all the marc (pot still) quickly, once finished you will find yourself with "low wines" of marc, distil these with reflux but not as a neutral but with little reflux and quite fast. No ...

Some time ago I made a small "home" video on how limoncello is prepared. Since we sometimes talk about this liqueur I thought I'd share the link. I don't get any compensation from youtube. The recipe is for a 750ml bottle. I hope someone will like it. https://www.youtube.com/watch?v=ktGHaY...