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is 20 oz thick enough for a pot still?

I'm interested in doing several different brandies, and have, but interested to hear everyone's opinions on their choice brandy ferment ammendments... dap? fermaid K? ghosts? calcium carbonate? gypsum? for taste, for ph, for yeast I know wyeast does an eau de vie smack pouch...any other yeast ideas?...

so, let me get this straight, new still, new copper, all you gotta do is run vinegar and water? I thought someone mentioned a polish or some sort of food safe varnish that you're supposed to buff onto all surfaces so as to...I don't know Just wanna be safe, I'm all set to run, just waiting for the g...

Holy shit! no, my pipes definitely don't look like that, reminds me of a crayola crayon I had once

awesome, sounds good yall, definitely like the "seasoned" thought as well, never thought of it in that way, but it definitely makes sense

didn't know where else to post this... aside from doing botanical runs which would leave oils and essences behind and potentially all along the inside of this and that pipe-is there any sort of routine cleaning that should be done to copper pipes of a still? I've noticed the inside of my copper pipe...

ended up boiling the shit out of it, got maybe 18% OG fer 2 gallons, maybe 10lbs. of stalk

still gonna add molasses though

interested in doing my first rum as well

haven't seen anyone mention whole sugar cane in any posts

I just so happen to live in a Caribbean neighborhood, found 15lbs of good whole sugar cane on the street the other day

anyone ever used the stalks for a ferment?

Bourbon grain bill?

corn whiskey?

still not sure what yeast is best for a whiskey

think this is what I need to work on most, experimenting with different yeasts

just to clarify-1 lb. (448g) per gallon (3.5 L) of wormwood, has that late 19th century kick to it, that's around 4 times as much as you use

I hear ya on the non-bitter distilled end, but I use what could be considered a "fuck ton" of wormwood...5.60 a lbs. for some certified organic awww yeah! But yeah, even still it's not real bitter, but still feel the spearmint is nicer

I thank you

maybe haven't tried to hard to rack my brain on this one, but would rather just ask for a shortcut

anyone got any equation for bringing down the proof?

ex. if I have one gallon of 150 proof, how much water would I add to bring it down to 120 proof?

and on and on

ginger? never would've thought, and yet gin is so boundless, sorta like absinthe, two likkers that will never meet an end to experimentation, love it!

that gives me a good idea at least

thanks kiwi, on to experimentation

Hey ya'll distill again after you've soaked the juniper, citrus, and all? Aside from doin' a gin box that is

I just been doin a tincture-lettin' the juniper and citurs and whatever else sit until desirable taste

never really occured to me to redistill until after I did some absinthe

just realized I posted this in two places, sorry...

pot still-to answer the question, well, both I suppose

why would it matter?

water hose? of course, I may be young, but I still got a lotta experience, maybe not as much as you, but I'm well on my way, I cover every base, this is part of the reason why I'm on this forum asking questions, to learn from people like you, and not be told how little I know, that's what these foru...

all copper basic pot still I got patience, like it when the process goes slower, makes me feel like it's better quality, less scorch/surge boiling and all that not sure on the power question, still haven't picked the space I'm gonna move into 30 gal because I do larger batches where taste is what I'...

what would be the most efficient way to heat a 30 gal still?

several immersed water heaters, or high pressure propane?

you gotta put some mint in there

spearmint I've found is better than regular mint, it's sweeter, something more to combat the bitter wormwood

also, which costs less?

wondering what people's opinions are on the best route for a heating element for a 30 gal. still

3-4 electric water heaters, or high pressure propane?

gonna be doing it indoors

nice, thanks for all the priceless info hutch, I do appreciate it

ya know what, think it might still be going, feel like it's startin' to smell a little like alcohol when I stick my nose in it

this IS me doing research thanks for the info... I definitely can understand the not being able to be above anyone maybe I should've just never've said "loft" ...the point is-commercial space/city, and obviously it'll be up to code with anyone and everyone who matters I'll look into the st...

excuse me? according to the TTB you must have a commercially zoned space all set up and ready to go (in order to become federally permitted) because you must submit a layout with all your other forms etc...they wanna know what you're gonna be using, how much you plan on making, per year, per month, ...

whoa now! Not so much concerned with the legal side of things, got me a good lawyer for that...thank God for friends who went to law school! 300 gallons you think? needs to be this big you think because of the amount of taxes? was definitely thinking a pot still gonna check out a.d.i. When I say lof...

well then, back to being in the dark, still can't figure what's the matter I dipped the finger, tis a bit sweet, but also wanna say maybe a bit vinegar afraid the grain raft in the first 2-3 days turned her into vinegar, even though I broke it up 2-3 times a day is it possible for grain rafts to do ...

I have started my own legal distillery and would like to build a large still, thinkin' 100 gallons I'm about to rent out a loft commercial space the thing I'm not sure about in the design and construction of the still is the heat source what would be the best way to heat 100 gallons most efficiently...

Now I'm starting to think the mash may have become too acidic in the first couple days I obviously checked it just before I pitched the yeast and it was between 5 and 5.5 if you're doing all grain a ph of 4 or less isn't good correct? I just picked up The Compleat Distiller and have read that monito...