Home Distiller

I'd take this article with a grain of salt. Cancer research has come a long way since 1968

He and Hicks were two if my all tune favourite people.

If you want to remove the sunflower seeds, submerge the feed in some water and scoop off the sunflower seeds that float to the top. Give it a little stir and wait for it to settle again. Repeat. Sunflower seeds like to swim. I used to use bird seed as a mushroom growing substrate and this was the m...

the sunflower seeds contain alot of heavy oil, but since it contains a relitivly a small amount you may be able to strain it thru a coffee filter to remove the oils when finished. the millet and other grains do make a good drop. you may want to clean out your gear afterwords to flush any oils for t...

Both batches have fermented dry and are now clearing in the cool of the shed. Running this Friday after I build a new condenser. I'll be knocking up my first liebeg on Wednesday after using a worm for so long.

It's all in my Photobucket
http://s1185.photobucket.com/user/Peter ... t=3&page=1" onclick="window.open(this.href);return false;" rel="nofollow

I had to break out the heater mats for my fermenters last night as the temp dropped considerably last night to 10c and wrapped them in blankets. Both still chugging away nicely this morning.

If this turns out well I'll call it the PPP whiskey. This is an experiment I wanted to try for a while now and I'm having a crack at it now. I've purchased a 5kg bag of coles smartbuy wild birdseed mix for $8.00 containing wheat, oats, barley, corn, sorghum, panorama millet, white french millet, bla...

I made an impulse buy this week while purchasing my sugar and yeast at the supermarket; 5 kg of wild bird seed mix for $8. The contents contain wheat, barley, oats, corn, sorghum, white French millet, panorama millet, black sunflower seeds and shell grit. I figure it's worth a try. I'll keep the for...

beowoulfe wrote:Umf. Shariah law is slowly creeping into all of our western countries.

Bullshit!

As far as the story goes though I think I'd check the source before believing the crap spouted by Fox.

How do those guys do it? I find dropping in concentrated flavour essences a bit lazy, while distilling, fruiting, distilling again, seems excessive. I'd love to find a universal method of turning fruit into the perfect syrup for mixing with vodka. It's not really excessive, just another step in the...

Dnderhead wrote:some months ago, I did a bunch of research on "flavored vodka" 99% is vodka with artificial flavoring added.

That's true, but you get craft distillers like Hanger 1/ St George spirits that do it properly and that is why we do what we do.

Sounds to me you're trying to make a liqueur and not a flavoured vodka. If you want a flavoured vodka you'de macerate your 95% neutral in your fruit for a week and then run it again in pot stil mode to extract the fruit or herb oils

I found this design and instruction manual for a tabletop malthouse on an SCA Arts and Sciences page.

http://www.nogy.net/malthouse/page3.html" onclick="window.open(this.href);return false;" rel="nofollow

I've been flicking through some of the designs from the firefox book and I've been wondering; how the sides of the old submarine stills were sealed water tight if they were made from ply wood with tin plate bottoms?

I don't understand why many distilleries don't diversify and produce gin and vodka that they can sell right away until their whiskey has finished maturing.

Try to locate a copy of "The Foxfire Book" (Vol.1). The chapter on moonshining has a good description and diagrams of a still furnace. Quick Google search pulled up this link for anyone interested: http://www.outpost-of-freedom.com/library/FoxfireVol1.pdf" onclick="window.open(t...

Here's a link To a previous topic with some more info:

http://homedistiller.org/forum/viewtopi ... 44&t=20424

with the Lesbians

Prairiepiss wrote:That burner working good for you now?

Perfectly!

I can't believe I didn't think of it sooner. I've made some apple pie with the spoils for our going away get togethers over the next couple of weeks.

sorry for the slow reply... there is a reasonable LHB at underwood / springwood (on logan rd i think) but it is mostly turbo yeast and flavours... another one in Annerly on Ipswich rd there would be a stock feed shop out there somewhere (underwood / logan etc) IMO like any growing city, find a subu...

Yeah, so that soot on your pot. That black powder thats just waiting to stain everything that comes within a 15 foot radius? Use oil to clean it. I use pam or whatever type of spray can oil you have. spray a little on the soot and It will wipe away with a paper towel. An oily towel will do it too, ...

As a bartender I've often noticed that many angry/ punchy drunks tend to be Rum drinkers, particularly Bundeburg rum. A friend of mine was worried about trying my liquor as he had bad experiences with his friends shine. Every time he and his partner drank this shine they would be at each others thro...

I built one about 6 years ago only I used gas as the heat source. A cheap gass BBQ burner with a wrack above filled with volcanic rock for holding my wood chips. I had a heap of apple, plumb and apricot wood from my friends prunings. The copper fittings are a really nice touch; I used a tin can with...

WOWZA! Do I count 12 sight glasses on one of those? This is the still that makes Hanger 1 Vodka BTW http://media-cdn.pinterest.com/upload/92886811034399400_CCYrJ6Gx_f.jpg I've been watching these guys for the last 3 years. Jorg Rupf and Lance Winters are the master distillers. I love Lance's backst...

I have the keg sitting on a stack of bricks so it's about 15 cm away. I'm stripping my combo all-bran/ special k/ cornflake wash right now. I've opened the dampen era and she's running like a dream now. I don't have any issues with the wind blowing my flame either now that the blue jets are heating ...

Now I feel like a complete spaz; Any year 7 science student could have told me the answer. Open the sleeve on a bunson burner and the flame goes blue and gets hotter.

*slaps self upside the head*

The flames are orange and the dampeners are almost closed

The first time I used my 3 ring gass burner I had smoke filling my back yard and every subsequent time I used it it would smoke a little but still leave a thick layer of soot on the bottom of my boiler. I figure that the smoke is caused by the paint burning off the burner. I noticed from his picture...

Congrats. It's some good stuff isn't it? Day 4 and the washwas still sweet, so I moved the fermenters and place them on the warming plates I got for free on freecycle (sorry Prairiepiss), and threw in another tbsp of of epsom salt and wrapped them in towels. Buy day 6, fermenter 1 had finished but ...