Home Distiller

Did you preload the filter with warm water before you added your alcohol? Once I 'charge' the carbon snake (3ft Stainless Steel tube), I always run some water through prior to running the neutral spirits until it runs clean. After triple soaking the carbon, it usually runs clear with less than a ga...

Once the gravity hasn't changed for 4-5 days in a row, it's done. Might also help to degas it before you measure. Thank you for your reply, not to sure on what you mean by degas it. A significant amount of CO2 remains dissolved in solution after the ferment. "degassing" would be simply do...

I realize the acid/salt (or just acid) bath will clean the copper, but I'm a little worried about 'transferring' unwanted chemicals (that which the copper is 'scrubbing' out in the first place: CuS???) to my Stainless Steel stock pot.

Afternoon, I am wondering about the process of cleaning off my copper mesh packing for my reflux CM still. I am NOT worried about cleaning patina/other copper, but solely the mesh that has been 'scrubbing' the vapors in the vapor path. I keep the mesh clean in between runs, but think that it is time...

Depending on your location, if you are using municipal water, you can usually go to their website and find the ppm breakdown of the various minerals and chemicals in the water. A second option is to contact a local water treatment company. They will come out and test your water for you (in the hopes...

I too use a SS carbon 'snake' to polish my neutral (even though I pull off the NGS at 95-4%ABV; I may end up not doing this step in the future but for now I am continuing it...). I initially used coffee filters as well and encountered the same problem. The flow rate out of the snake was as close to ...

The simple home made remedy for copper is a vinegar/salt/water solution. Any acid will do though (lemon juice, tomato sauce/paste, etc.) This will remove the patina although the patina is only superficial (unlike rust) and actually serves as protective coating over the rest of the copper.

Afternoon, All, I have read this thread and it seems there is very little consensus on much about the topic of filtering neutrals with activated carbon. My still is a SS keg with 4' of 2"diameter copper column. I have noticed that dropping in activated carbon at a diluted 60%ABV does seem anecd...

No doubt Big R, and the litmus test is whether we go back in the morning to reassess. I'll be there.

Thanks again for everyone's wisdom.

@Odin: Thanks, very informative, couple of questions for you as you seem to know your Gin. 1. Your recipe on the forum is a sugar based neutral. Is this for ease or do you prefer the taste. As I am not a gin drinker, what is the flavor profile difference between the two bases cum final product. 2. M...

Disaster Strikes! So, after reading everyone's sage words, I soaked 50# corn for about 30hrs. Fired it up today and cooked it and 10#Rye for a little over two hours. Of course have to chill it all down to 145F to add the 34#Barley...Only problem is my ice delivery for my wort chilling apparatus didn...

Enzyme Groups and FunctionsEnzyme Optimum Temperature Range Working pH Range Function Phytase 86-126°F 5.0-5.5 Lowers the mash pH. No longer used. Debranching (var.) 95-113°F 5.0-5.8 Solubilization of starches. Beta Glucanase 95-113°F 4.5-5.5 Best gum breaking rest. Peptidase 113-131°F 4.6-5.3 Prod...

@Rubber Duck: My current project (I have done rum (oak aged and silver), pumpkin brandy, vodka, and one whisky so far) is a gin. I am using the following grain bill, which I found on the parent site, in order to create the base which I will then redistill via the gin head method on my column still i...

Well alright! So just coming back to this thread; as we all know things get in the way of hobbies (or as my pops used to say, "A job ain't nothin but work!") My final method was the following: I cut some fallen oak from my property, it must have been aged for a couple years at least. Ran i...

Hmmm.. I guess what I have been reading here was leading me to: 1. soak the corn for up to 24hrs prior to boil to soften and thus reduce the final boil time and 2. boil the corn within a grain bag which is itself suspended in the mash tun in order to eliminate the chance for burning the corn If this...

So, sipping on my batch of Hook's Rum. It has been aging on virgin charred American Oak for 9 months now. I have to say it is pretty damn good. Definitely heavy on the oak on the finish. May be time to take it off the oak and put a new batch in? I have heard about new research indicating aging is fa...

Any input on using a grain bag to mash the corn vs. not using a grain bag? I would assume conversion might be less with the grain bag than without, but don't know whether the difference is statistically significant.... Also, are you recommending using both alpha and beta enzymes or picking one and h...

Kreoman, On grinding: I purchased a simple grinder from the local homebrew shop. Had an electric motor sitting around and got on the ol interweb and found a grooved wheel attachment. Added a belt and voila! motorized grinder. It is still a lot of time/energy though, especially because I was using it...

Been looking at aflatoxin and corn as I have been researching other member's posts on using feed corn/deer corn instead of buying the expensive homebrew store corn. My feed store carries a brand of deer corn and on it's label it says less than 10ppm aflatoxin and less than 20ppb fumonisin. This defi...

Hello, folks, Question about Gin after having searched the forums a bit. Most gin made commercially is made from a whisky base. Those that mention making it on the forums are using a simpler sugar wash and then proceeding to gin through various methods. Has anyone tried to suss out the difference in...

@Big R-

Where do you source your cracked corn?

Hey all, I have been browsing the forums for anything on corn fermentation and found posts but am looking for some clarification on a couple questions. 1. Could someone explain the conversion process? That is, how does the sugar become accessible? If it's boiling, how effective is it and is there a ...

Between the rum and the homebrew (grand cru) im drinking everyting is great for a tuesday. Im running 1500w right now, twin 1500w for the boil up. Column height is 42". Running at about 100ml/min collection. In the 10th litre and getting 60ABV as of the last 250ml collected. I have the run sepa...

Hmmmmmm. I am through five litres collected and am still at 75%ABV. Am i getting more re reflux than i thought? Should i collect down to 10-20% and rerun or cut out early and call this the spirit run? If so whar ABV should iquit at?

Thanks so much for you comments and help._

Thanks caymanrombaron: I am running a reflux still without packing and running wide open (ie zero reflux) so esentially a pot still. I had problems with geting a mash ABV, though i followed Hook's recipe. Basically 11lbs sugar and 8q blackstrap with citric acid and DAP. 150g bakerrs yeast. Looked li...

Doing the stripping run. The temp immediately rose (after the boil run up) to 84C. The first litre of product came out at 85%ABV. the temp is allready at 90C in the first third of the second litre. I am guessing that my ferment did not go so well. Thoughts?

Do the remnants from the stripping run get combined with the remnants from the alcohol run to form the dunder or is it only the remnants from he alcohol run?

Thanks all.

Quick Question:

When i rack my wash after primary fermentation has ceased per Hook's instructions, this is where I get the 'lees' for the next run, correct? These I assume just save in the fridge until next time?

Thanks,

Hi all, question on Molasses: I ended up being only able to purchase blackstsrap in 31oz jars. I was hoping to find it in bulk or at least in 1g size. Tried bakeries, food distro's, grocery stores, health food stores, etc. and nothing. Couldn't even order it for me in bulk. The only place I did find...

Thanks, all, for the help/advice. Quick question: The directions on the DAP that I have indicate 1tsp/gallon of mash. Is this amount superfluous? Are there negative consequences to higher levels of yeast nutrient?