Home Distiller

The first part is the pot still. The herbs go in here for gin The second is simular to a thumper on the base with a tube in shell condenser or dephlegmator on top. The coolant attached to it increases or decreases refulx. This is very usefull if youre trying to hold back highboilers on the back of t...

Its not the tails run its in the hearts dead in the middle of the run. I know that I'm cutting my feints right its neither heads or tails. Tater this will sound funny but if you suck on a pebble you might get the wet stone note I'm talking about. As a boy I would suck on small stones to stop me from...

not earthy flinty/wet gravel road after it rains.

The flinty note isn't in the mouth just the nose. I am running a friends still the still is 100% copper no scrubbers one bubble cap tray, and its not direct fire. I was thinking it could be that the copper needed to be reconditioned/refreshed or maybe from his prior run but still its strange. I'm ae...

I'm running a heavy sugar and light corn mash. I'm getting good fermentation rates the yeast is happy and finishing out just fine. I have noticed that sometimes I get a pronounced Flinty note in the finished spirit. Anybody ever get this or know what may be causing it I'd even settle on how to get r...

olddog wrote:Here is a link to my last run,http://homedistiller.org/forum/viewtopi ... 4#p6843934



OD

Cool!

So what are you running through them and what are you getting for final product in purity? Also I am trying to figure out how I go about venting off the higher alcohols that build up on the continuous still.

Sorry I got a bit dislexic, it's chapter 7 OD I'm familiar with this info. I am more interested in hashing out if I can combine elements of Holsteins ability to open and close bubble cap trays to adjust the final output abv with a patent stills ability to blow off the higher alcohols (so one wouldn...

Did you mean another chapter other than 5? That chapter is about mashing and starch conversion.

I'm looking for help on working on building a continuous still based on Armagnac stills. I know that I forgot to make a pot still drain in the drawing. I am wondering if anyone can answer if some questions on plate numbers and abv output. I also wondering if anyone has any illustrations or pics of A...

I have seen it in somwhere in the homedistiller site, but now I can't seem to find it.

Don't you want the effect of the barrel? Wood profile is important yes but that isn't going to smooth things out like time. Plus you don't have to play by the rules on fresh chared oak, so you can age longer in a bbl with out getting to much wood in the profile unlike the the big boys.

Yes I was told it is the same reason low ph solutions mixed with water get cold.

I just clicked on it and it worked fine for me the hyperlink that is
This is the information and a excel sheet that shows how to use a refracometer for testing brix during fermetation not just in the begining before the start of fermentation. Its really cool

I've put fresh fruit into the pot with my second run to try and increase the fresh fuit notes, and that seems to work a bit. I would think about the size of the pieces of what you intend to cut up. One would want to have a large surface area to volume ratio.

There is a guy in Petaluma, CA that is a small microdistiller who makes his single malt vodka from scratch in a pot still. Its like no other vodka I've had a sipper for sure not a mixer. He says that its a labor of love and I believe him I did some quick fighures on what he must have for margins of ...

This is a link that a friend of mine just emailed to me. I thinks is pretty cool and was wondering if anybody might see if this works with mash and anything else they are running if they have a Refractometer. I'm in the middle of moving so my rig is shut down for the next month. :cry: http://valleyv...

Is it just a light yellow? if so I have seen this as well it was is a batch that had sat in the pot for a few days, a partially run batch that was finished later. when they started to run again it came out yellow(light yellow). The speculation was that the colum was not cleaned often enough. After a...

I sure could use any ideas or help on how to prevent oxidative browning in pears and apples that are inside a bottle of 80 spirit.
thanks.

Buy a new barrel instead of trying to polish a turd. If you are trying to age a spirit that you care about your best off investing in good oak. That said your other options are to re-coup the bbl http://www.recoop.net/" onclick="window.open(this.href);return false;" rel="nofollow...

I knew it was on the site I just can't seem to find it again. So after an hour of searching I figured it would be faster to ask the forum. It looks as if things have been changed since I last was on the site( new forum and all). Tater the clear creek link is down right now. Thanks

I think this the right part of the forum. Hello all I'm new to this group but have referenced Homedistiller's website before for information. The question I have is that about a year ago I found a portion of the site talking about how to prevent apples and pears from browning if you have grown them ...