Home Distiller

International Organization for Legalized Safe Recreational Distillation of Alcohol .... IOLSRDA Organized Safe Home Distillation Advocates..... OSHDA..... Sounds kinda governmental.... :P Advocates for the Legalization of Recreational Distilling.... ALRD Just some brainstorming.... Seed for thought....

LWTCS wrote:
Your likker must be pretty,,,,,,,,,,,,,,Hot (among other things).

Your just being.... nice! WD

Sweet!! I may copy you! Don't need one right now but...... WD

I can tell you this.... I can't talk him into trying anything else and he gave me his brick of baker's yeast! WD

I would just as soon they kept believing that the good stuff is unachievable.... when more people figure it out, the more the IRS is going to be nosing around 'cause their missing out on too many taxes... 'course that might help legalize it, everywhere but the Bible belt anyways... ...WD

Looks as if we are trendy and all the rave! ... WD

I sure enjoy the style in which you express and share your experiences and thoughts. I also appreciate your willingness to take the time and effort writing this elegant piece of literature. Another well written piece, thanks for sharing! WD

VARIVERRAT wrote:really?????? so basically its gunna be WWIII in my mash tub? cool...... i really cant wait for the distilate from this one.

Blood Wash.... WD

I have never smelled mine while cooking either... have to put my nose in the jar and don't smell much then... WD

Read this topic: http://homedistiller.org/forum/viewtopi ... 17&t=10987

It also smells like tails... I wouldnt do it. Thats how I guage when to tear down and clean, when I can't wash the tail smell out of my column and packing.... but thats just me... WD

Why would you have to add all the fruit at one time? Couldn't you add fruit in stages as they became ripe as ya want 'em? We do it with sugar all the time... just a thought.... WD

That guy will probably be on "How'd you get so Rich".... WD

Re-run it real slow with scrupulous cuts in a reflux still and clean it up.... WD

Welcome to the forum, Rift. WD

Welcome to the forum, Largemoose! WD

Welcome, Anuran.

Welcome Tugga!

Are you talking about a BOP (Big Ole Pot)? If so, try any beer making supply. 10 liters = ~2.5 gallons... not very big.... WD

If you decide to use citric acid at some point, it may be obtained at the grocery in the canning section typically used when canning tomatoes.... WD

Whoa.... slow down a bit (maybe alot)!!! Six runs in two days?? Is this production or personal use? Back up and enter a post in the welcome center and tell us a bit about yourself, ie. experience level, type and size of equipment, recipe your using, and what your goals are etc... Read the new distil...

Welcome! Tell us a little about yourself! WD

Congrats on finding a hobby buddy! Don't forget about us! Introduce him to the forum! I hope your hubby can understand as well, I don't know if my wifey would understand me having a female stillin' bud... Good Luck and keep us posted!! WD

Silver, Copper, and Tin..... all good!

bassinjason wrote:the distillate coming out is pretty warm (steaming into the collection bottle)

Sounds like your loosin' all your alcohol.... better cool down that output, should be cool coming out!! WD

It has been discussed on here before, taking the thermostatic control out will only make it run wide open all the time. A resistive network is needed to control power to the unit. Do a search as there are many discussions on the subject... ie. "resistive" "heating element control"...

Yeah, if it swings that low I would probably use a belt... you may be able to turn it off during the hotter parts of the day, maybe put it on a timer... I would just let it run myself... WD

Whats the average ambient temperature where your primary fermenter is located? What is the temperature swing there also?

Somebody asked this guy how the unit refluxed and he replied... "trade secret"... WTF

Rednose, Here is how they temper or toughen glass... dont know if you have a means to do this but it would help ensure you glass will "cut the mustard". Tempered glass is about four times stronger than "ordinary," or annealed, glass.Toughened or tempered glass is used when streng...