Search found 40 matches

by dougjones31
Fri Jul 15, 2011 5:57 pm
Forum: The Construction Site
Topic: Source for ptfe gasket
Replies: 2
Views: 935

Source for ptfe gasket

http://www.grainger.com/Grainger/ANTISEIZE-Joint-Sealant-5E141?Pid=search" onclick="window.open(this.href);return false;" rel="nofollow I use this to seal between my boiler and columns. It works very well. Stands up to repeated re-clamping. Just FYI! It does have an adhesive on one side but if you a...
by dougjones31
Sat Jun 25, 2011 1:21 pm
Forum: Tried and True Recipes
Topic: Uncle Remus Rice Vodka
Replies: 337
Views: 126123

Re: Uncle Remus Rice Vodka

I just tried this....I boiled the rice for @ 30 mins then put it in the blender and blended it to a cream. Added enzymes in two steps adjusting PH between steps. Got a great conversion.
by dougjones31
Sat Jun 18, 2011 7:01 am
Forum: Flavoring and Aging
Topic: Forced Distressed aging?
Replies: 27
Views: 2077

Re: Forced Distressed aging?

No explosions here. :lol: Got 5 gallons in a keg with oak and 10lbs of oxygen pressure. Just had to do it ......probably because so many said not to! :twisted: I was going to just bubble oxygen through it but I did not have a safe place to do that. I always oxygenate my worts before adding yeast, bu...
by dougjones31
Tue Jun 14, 2011 4:44 pm
Forum: Flavoring and Aging
Topic: Forced Distressed aging?
Replies: 27
Views: 2077

Re: Forced Distressed aging?

hmmm. Maybe I will pressurize with pure oxygen.... Hmmm... :think: Pressurizing a volatile liquid like ethanol with pure oxygen doesn't sound like a wise idea... :problem: Let us know where you're located so we can watch for a mushroom cloud... :shifty: The oxygen is way more explosive than the alc...
by dougjones31
Tue Jun 14, 2011 4:36 pm
Forum: Research and Theory
Topic: Rerunning Feints
Replies: 143
Views: 63238

Re: Rerunning Feints

A lesson learned about running feints........... If you continuously add all your feints to the next run, they will build up and make it harsh and eventually nasty. If you consider the whole concept of distillation and remember that nasties come out first and last, you can work out a system that wil...
by dougjones31
Mon Jun 13, 2011 2:37 pm
Forum: Flavoring and Aging
Topic: Forced Distressed aging?
Replies: 27
Views: 2077

Re: Forced Distressed aging?

hmmm. Maybe I will pressurize with pure oxygen....
by dougjones31
Sat Jun 11, 2011 1:36 pm
Forum: Flavoring and Aging
Topic: Forced Distressed aging?
Replies: 27
Views: 2077

Re: Forced Distressed aging?

Then again.... taste of the final product is subjective. Everybody tastes thing differently, SO aging processes have to be done differently to achieve a desired outcome. The reason one person likes one likker and another person does not. Therin lies the problem....same process of aging on two differ...
by dougjones31
Sat Jun 11, 2011 1:18 pm
Forum: Flavoring and Aging
Topic: Forced Distressed aging?
Replies: 27
Views: 2077

Re: Forced Distressed aging?

whew...did not mean to offend anybody. I just think that the majority of the experimenting on aging is changing little things in the same old process. IE....experimenting with different wood. There may very well be no way to rush time. The simple fact that chemical reactions within the likker take t...
by dougjones31
Sat Jun 11, 2011 6:09 am
Forum: Mashing and Fermenting
Topic: Does Fermentation make Bourbon Sweeter?
Replies: 24
Views: 950

Re: Does Fermentation make Bourbon Sweeter?

Hey Baker, the last time I had blotter paper there was a strawberry stamped on it - and boy was it acidic :lol: Now that's funny right there..! I bet you smoke your grains too! :clap: I did have some green moonshine once.....tasted a little "grassy" and had a tendancy to give you the munchies. :mrg...
by dougjones31
Sat Jun 11, 2011 6:00 am
Forum: Mashing and Fermenting
Topic: Come on ozzy help a poor chick out
Replies: 5
Views: 663

Re: Come on ozzy help a poor chick out

or get a bigger burner...... :shock:
by dougjones31
Sat Jun 11, 2011 5:57 am
Forum: Flavoring and Aging
Topic: Forced Distressed aging?
Replies: 27
Views: 2077

Re: Forced Distressed aging?

Seems aging is akin to religion..........everybody believes different things but nobody really knows the big picture or the little intricacies. They just trust in what they have been taught and seldom look into it deeper. :(
by dougjones31
Fri Jun 10, 2011 9:07 pm
Forum: Flavoring and Aging
Topic: Forced Distressed aging?
Replies: 27
Views: 2077

Re: Forced Distressed aging?

i would think using co2 would cause alot of carbonic acid......... not very smooth stuff.
by dougjones31
Fri Jun 10, 2011 5:16 pm
Forum: Research and Theory
Topic: Rerunning Feints
Replies: 143
Views: 63238

Re: Rerunning Feints

The sting will usually go away with aging. Distress aging for a week in and out of the freezer will reduce it alot. I run stripping runs on 5 generations, then spirit run, cut , save heads and tails. Repeat this until I have 5 generations of heads and tails saved up and do an all heads and tails spi...
by dougjones31
Thu Jun 09, 2011 2:21 pm
Forum: Flavoring and Aging
Topic: Forced Distressed aging?
Replies: 27
Views: 2077

Forced Distressed aging?

Anybody here ever tried aging your likker in stainless kegs.... Add wood, and pressurize and depressurize and alternate the temp? I am thinking that the pressure will force the alcohol in and out of the wood. Now I need to figure if cold and pressure should happen at the same time? I would think tha...
by dougjones31
Thu Jun 09, 2011 1:23 pm
Forum: Mashing and Fermenting
Topic: Old Wine Barrels for Fermenting
Replies: 7
Views: 977

Re: Old Wine Barrels for Fermenting

What town are you in?
by dougjones31
Tue Jun 07, 2011 5:20 pm
Forum: Mashing and Fermenting
Topic: Old Wine Barrels for Fermenting
Replies: 7
Views: 977

Re: Old Wine Barrels for Fermenting

I live in SC and I work with a guy who lives in Augusta. I have some white food grade 55 gallon drums. I can send one home with my friend if you could get to Augusta to get it. Mine come filled with caramel coloring, or butter flavoring and I get them from a large commercial bakery. Not wood, but I ...
by dougjones31
Mon May 30, 2011 6:18 pm
Forum: Mashing and Fermenting
Topic: off-white powder film on surface?
Replies: 13
Views: 2374

Re: off-white powder film on surface?

hmmmm. I need to investigate all this. if it is the start if vinegar formation.....is it good for the spirits to have a tad at the end? It would all depend on the strain of bacteria I am sure.......but is this something to try to duplicate? seems to have done something good to the last batch ...what...
by dougjones31
Mon May 30, 2011 5:56 pm
Forum: Mashing and Fermenting
Topic: off-white powder film on surface?
Replies: 13
Views: 2374

Re: off-white powder film on surface?

I make beer alot and I have plenty of 7.5 gallon glass jugs. When i make beer, I always ferment in those and use a simple tube over into a bucket of star-san for an air lock. I just never do it with corn mash. I have been asking around and it seems that this film is common. I thought i had never see...
by dougjones31
Mon May 30, 2011 9:43 am
Forum: Mashing and Fermenting
Topic: off-white powder film on surface?
Replies: 13
Views: 2374

Re: off-white powder film on surface?

Hmmm! ooops.... I might have messed up. Was tasting the batch after running and airing it for a couple days. It is better than normal. might have wanted to keep that bug! Have to consider the variables though. This was made with an all corn mash that I messed up and it ended up souring after I final...
by dougjones31
Mon May 30, 2011 9:37 am
Forum: Mashing and Fermenting
Topic: off-white powder film on surface?
Replies: 13
Views: 2374

Re: off-white powder film on surface?

I have never had it in 25 years of fermenting. Weird though. I am very clean. Although i do my corn ferments in a covered but not airtight fermenter. Had a starter of yeast and molasses next to it and the film is on that too. Everything is in 55 gallon drums of bleach water right now..... maybe that...
by dougjones31
Mon May 30, 2011 7:47 am
Forum: Mashing and Fermenting
Topic: sour taste
Replies: 12
Views: 938

Re: sour taste

I would start collecting your product in pint jars and number them. Cover them with coffee filters and air them for a couple days. then taste and smell each one and check then each for alcohol percentage. Take good notes. You will find that each recipe and each still have a different place to make c...
by dougjones31
Mon May 30, 2011 7:23 am
Forum: Mashing and Fermenting
Topic: off-white powder film on surface?
Replies: 13
Views: 2374

off-white powder film on surface?

Anybody experience an off- white powder film on top of a finished ferment? I sat a finished corn wash to clarify and noticed a film forming on it after a couple of days. If you touch it it is a floating powder. No off smells and the product was fine after distilled....just wondering what it was sinc...
by dougjones31
Fri May 20, 2011 2:32 pm
Forum: Tried and True Recipes
Topic: Double Fermented Sour Corn Mash from Scratch
Replies: 93
Views: 81307

Re: Double Fermented Sour Corn Mash from Scratch

I had an interesting development happen over the past 5 days. I failed at mashing a batch of corn using enzymes. I was trying to cook too much corn in too little water. Anyway....I finally got conversion but ended up adding too much water. My SG was too low. So I let a converted batch of corn sit in...
by dougjones31
Fri May 20, 2011 2:23 pm
Forum: Mashing and Fermenting
Topic: Can you cook corn in an aluminum pot?
Replies: 4
Views: 866

Re: Can you cook corn in an aluminum pot?

or....you could just put the pot in the oven and cook it @300 for a few hours. Assuming the batch is small enough.
by dougjones31
Wed May 18, 2011 3:15 pm
Forum: Recipe Development
Topic: Blackstrap vs Fancy Molasses showdown
Replies: 117
Views: 94425

Re: Blackstrap vs Fancy Molasses showdown

I never have made rum before. I am partial to all corn......BUT .... I was at work today. I am a forklift Technician, I was working at a cookie and muffin bakery, A guy brought me a forklift to work on and it had a big tank on it. Curiously, I read the label......SWEET MOLASSES! 275 gallons! The sup...
by dougjones31
Mon May 16, 2011 5:57 pm
Forum: Mashing and Fermenting
Topic: What'd ya'll make today?
Replies: 5347
Views: 363634

Re: What'd ya'll make today?

Tried to cook 8 lbs of corn in 6 gallons of water. Hmmmm! did not go so well. I cooked the corn in a BOP in the oven and cut it off after a few hours. Added Alfa and then adjusted PH to 4.0 and added Gluco. Converted almost instantly.....but oh hell it is too thick to strain. Had to heat 5 more gall...
by dougjones31
Mon Nov 02, 2009 4:33 pm
Forum: Tried and true recipe book
Topic: Double Fermented Sour Corn Mash from Scratch
Replies: 45
Views: 14759

Re: Double Fermented Sour Corn Mash from Scratch

looking for sugar potential/ by weight of corn and i see most literature says 65-75% depending on the actual strain of corn...so I think my 65% is probably about the best I can hope for. 8lbs corn got 1.40 specific gravity which is 17 oz sugar per gallon 5 gallons=5.13 lbs of sugar 5.13 divided by 8...
by dougjones31
Mon Nov 02, 2009 4:33 pm
Forum: Tried and True Recipes
Topic: Double Fermented Sour Corn Mash from Scratch
Replies: 93
Views: 81307

Re: Double Fermented Sour Corn Mash from Scratch

looking for sugar potential/ by weight of corn and i see most literature says 65-75% depending on the actual strain of corn...so I think my 65% is probably about the best I can hope for. 8lbs corn got 1.40 specific gravity which is 17 oz sugar per gallon 5 gallons=5.13 lbs of sugar 5.13 divided by 8...
by dougjones31
Sat Oct 31, 2009 7:39 am
Forum: Pot Distillation/Thumper and Design
Topic: Did someone say thumper?
Replies: 5
Views: 898

Re: Did someone say thumper?

I am pretty sure all fire extingushers were made of a brass/copper clad or alloy. If you do not mind using brass in the vaper path......I would not.
by dougjones31
Fri Oct 30, 2009 10:58 am
Forum: Tried and True Recipes
Topic: Double Fermented Sour Corn Mash from Scratch
Replies: 93
Views: 81307

Re: Double Fermented Sour Corn Mash from Scratch

had 8lbs of cracked corn soured.....mashed it with enzymes and ph adjustments for each different enzyme. got 1.040 sg into 5 gallon final volume. Took 12 hours sitting to settle out like this. what is that 65% efficiency......hmmm! Souring probably robbed me some. :cry: Then again...had course crack...