Home Distiller

55 gallons? Sure that is enough?... lol

Thanks Hook... After weeks (months) of reading I have just about decided to quit using 1118 and 1116 in favor of baker's yeast. My wife bakes our bread and buying the yeast in volume would be a double benefit for us. I am still in the decision making process, but am leaning toward the change. I have...

Thanks Rad...
Question... doesn't that pot get cold during the winter?

Beerswimmer... you say that you put it "all" together and boiled it. Then you say that you added yeast. Did you have any yeast in the pot that you boiled, or did you "put it all together" into the pot except for the yeast? What I am getting at is that you will have fewer nutrient...

One more comment and I'm outta here. I don't want to get a rep as a hijacker. I know you are not a disciple of high alcohol washes, but if I am after neutral spirits using a reflux still, shouldn't I be starting my wash with a little higher s.g.?

So... the fermentation process would not be hindered other than the fact that there would be excess sugar residue... is that correct? I guess that the yeast could probably thrive even in a very high s.g. environment... am I correct?

Hope it's okay if I jump in with a question... just curious... Using Lalvin EC-1118 or even the V-1116, what is the specific gravity at which the yeast absolutely cannot ferment? I usually run my fermentations with a beginning s.g. of around 1.05, but I have a buddy who swears he has fermented a bat...

big worm wrote: just be careful of such strong drink

Always. I cut mine 50/50 with spring water... you are right... I took a swig of 190 proof as a teen and will never forget it... lost my voice for a minute... that stuff can cause your body to go into shock, possibly fatal. Thanks for the advise.

These numbers are for an all molasses wash, of course. If you use sugar as well, then reduce the amount of molasses as needed, to keep the final abv around 10 %. Good point Hook... I use a blend of sugar and blackstrap... I invert the sugar in both with lemon juice while killing the badass bacteria...

Okay... I need some help with this one. Everclear is 190 proof right? That is 95% ethanol and 5% water from the atmosphere... am I correct so far? If I am, what is the diff whether you use grain or if you use sugar? I use a mini-bok and get 190 virtually every time using sugar. Some recipes give bet...

In Australia it means someone whos a bit of an idiot.. :D But I like Hookline's link... "plonker started out as a reference to someone who was forever drunk on cheap wine" Plonker... looks like we may have something in common... as long as "cheap wine" doesn't necessarily mean &...

You won't go wrong listening to Fester... I always toss my first 50 ml... it isn't worth it to take a chance with this stuff. Check that fire extinguisher for lead... I have a bro-in-law who is crippled from lead poisoning. You're too young to be taking a chance on the same fate. If you can't afford...

Howdy CarolinaShine... I used to live in the Greenville, SC area. Plenty of folks in the Carolinas making some really good whiskey. I live on the Kanawha River in WV now... retired. Good luck on your first run... once you taste your own brew you'll be hooked.
Take care,
Bill

Hi guys, Let me know if I am out of line here... I have always used a reflux column (original mini-bok) and even on this small tower I have to keep my collection valve closed until I have reached a nice equilibrium in the low 170's. Then I open the valve slowly until I get a slow drip into the colle...

Welcome aboard, Hillbilly Bill... We're always open to good information regarding yeast... Perhaps you'll share a few secrets... Good luck... Sorry if I misled you... I don't cultivate my own yeast (although I have considered giving it a shot), I just cook the fermented product. I seriously doubt t...

Thanks plonker... I know what an Aussie is... what is a plonker?
Bill

New to the forum... been cookin' yeast for several years. Started in the kitchen... now using a 15.5 gallon beer keg topped with a reflux/pot tower. Really enjoy browsin' the forum, even if it is full of Brits and Aussies. Ha-Ha.
Sip it slow...
Bill