Home Distiller

Black Russian


1 1/2 ounces kahula
3 ounces Vodka

Build in an old-fashioned glass.

I'm a believer that the shape, especially height has great impact on what you get out.

Backset = dunder = slop = whats left in the still after the distillation. May have something like 1 or 2 percent alcohol. May be used in producing the next fermentation. Backins = heads and tails = feints a high degree of alcohol to be reprocessed by dumping in the still at the next run. People have...

Naw, I didn't write it. I got it off the internet the same way you did. Now whose site is correct? I ain't gonna argue about it.

I calculated how much water I needed to add to some 188 proof vodka to fill a liter bottle and bring it to 80 proof. Instead of water I added Sam's "Twist up" a clear diet lemon lime soft drink. The vodka remains perfectly clear and has an interesting lemon lime taste when sipped straight....

That was always my understanding. Adjusting the ph helps the yeast and hurts bacteria. The flavor enhancement is a side benefit. Research on Dr. Crow should shed some light.

Uncle Jessy you are opening a business and will I presume be doing things in a professional manner meeting codes , ect. The average do it yourselfer doesn't need the extra risk.

How the Body Processes Alcohol Most alcohol is absorbed from the stomach, where only a small amount is broken down or metabolized. The alcohol next passes through the liver where it is broken down by an enzyme known as alcohol dehydrogenase to a compound called acetaldehyde. Acetaldehyde causes some...

There are enough dangers as is. Being blown sky high by a homemade boiler does not need to be included. More than one moonshiner has ended his career that way.

Canadian whisky is fermented and distilled as separate types and then mixed. Maybe a almost all corn, an almost all rye and maybe a malt. Then they are blended. Most have very little rye in them now days and probably do not meet any standards to be called rye. They use to have more rye, and that imp...

The column should match the power you are going to use and the purity of product you want. Do lots of reading on the parent site. I'm very disappointed in the answers I see Above.

I'm running my first reflux and coming out quite nice at 94.1% (38 liters of 57.5% in the still). I used baking soda on this stuff for a good long time before running it. I got 375ml of foreshots and then it turned to great stuff. After I got the second half gallon (2 liters) I am suspecting that ev...

Unbelievable the mixture of acetone and teargas coming out of a sweet smelling good tasting first run. My liver will thank me I'm sure. I'm going to do the run next week but getting a jump of the foreshots and maybe some heads. Brand new head using a large liebig for the top condenser. Goes right th...

Can anyone attest to the accuracy of the tables on reflux collections. I'm going to attempt my first vodka next week and according to the tables should be able to get 1600 mm at 95 % per hour. Seems high from what most are doing. 2 inch tube with 41 inches of copper mesh, 1500 watts 57% in the still...

It is easy just keep it clean, maybe you could make a starter ( just a little water a dash of molasses and sugar and yeast) always guessed at it, never had one that did not work). If you are going to be doing it in the winter a basement can work other wise there are submersible heaters made for this...

Well it depends on what you make. Vodka - 25 lbs cracked corn and 50 lbs of sugar, (you can use citric acid to bring it to a ph of about 4.5 but not completely necessary). You can go to 75 lbs sugar with no bad effects. No neutrient needed. Corn does not have a real strong taste and will make good v...

UJSM with distillers yeast works well in large amounts ( I do only 40 gallon ferments). Distillers yeast would probably work in anything, hot as hell here this year and no problem with it. I usually do 15%, since it will go to 22% no stress on the yeast.

I seriously doubt that anyone knows what all is in that stuff. I hope this topic gets deleted. There are idiots and kids in the world who may attempt it.

On rum you are going to get all kinds of answers. It all depends on the type molasses you use and whether you go all molasses or molases/sugar. I've had thyroid cancer and a precancerous polyp removed from my colon so I will not use horse feed molasses which in almost all cases contains urea, a like...

Buying sugar at $20 for 50 lbs and a bag of corn for $7, distillers yeast at $7 per pound and using the sour mash method and redoing this all summer you should be able to make lots of 100 proof for a little over $4 per gallon. Assumes you recycle water and are ready to store your liquor. Thats about...

You might want to add some calcium carbonate to correct the PH after that many runs.

Having never done a conversion, I'm wondering about the nature of the goo created in this process. With UJSM I can drain from the bottom through a screen filter. Do you guys let it settle and then syphon or what?

Can anyone point me to a method of using these (BA-100 AND GA-100 ) enzymes in conversion. Should using a malting recipe and just mixing in the enzymes in at the point that you would normally use malt work?

Yes it is brandy. But don't tell the old man.

Mine is still in the barrel as well. Two years ago I started a large and long run of UJSM. I put away three 15 gallon charred barrels. Barrel one was the first few runs with the least flavor. I opened it after one year and refilled with brandy. This is what I have been drinking on for the last year....

Sometimes being right isn't the important thing, As for the fruit, it's not going to hurt anything.

Pot with 4 foot column, 145 proof.

That e\would be the corn, barley, and oats. No need for more.

How would this work? Take a gallon of 95% soak the ingredients for an extended period. Add the gallon to 10 gallons of 55% and run through reflux still. My other option is to make 95%, Dilute and run through a column I have that is suited for a basket to sit at the top (no reflux). Second option pro...

If you will look at pictures of commercial pot stills, you will see very tall "goose necks". I use 5 foot goose necks on mine. 3 inches in diameter. The purpose of the goose necks is to create additional reflux and prevent boil overs. http://www.cueauctions.com/billiardslinks/link_in_frame...