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So Uncle Remus how did it finnaly turn out? Did it mellow out some more or is the smoked flavor still to over powering? Have you done anymore experimentation with the wood smoked barley?

Who knows why he said too. I know of some old timers around here that used to intensionally ground up some of the seeds when they made aplee cider. When I asked them why they said they liked the bitter almond flavor it gave the cider. And they couldn't understand why I refused to try anything they m...

Hi all it's been a while since I have been on here. I just recently got back on and started reading threw different topics to see what all I had missed and I saw this topic and thought I might share my experience with it. I have never heard of anyone intentionally leaving some of the pith in any of ...

Oatmeal or rolled oats is just flaked oats. Any time you use flaked grains it is going to get thick on you quick. The reason is the majority of the starches in the grain are directly exposed to the water and have already been partially hydrolyzed. If you boil the same amount of any whole grain long ...

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It's really common around here. It is supposed to be very good for you. People around here have always used it in food. I never liked it much myself I've always seen it as the plant version of a jellyfish. My grandma used it as an insect repellent. She would crush it and then stick it in the cabinet...

I'm pretty sure Peyton Fireman uses a Continuous still.

You could just buy a cheap 1500 or 2000 watt heating element thats made to run on 120 volts. You can get them at most hardware stores.

I tried to malt whole oats before. I tried several times but they just kept going bad. I think it's the husk thats the problem.

I suggest you do a search for a picture of a sugar maple tree and pick a picture that best represents all the pictures you see. Then print it out and take it with ya the next time ya go into the woods. When you find a tree that looks like it could be the one make a "V" shaped groove in the...

Sounds good I hope it turns out well. I have always had good sucess with brown sugar rums. (it's pretty hard to mess them up) I actually still have a bottle left from one I ran a little over a year and a half ago. Very nice stuff

Brown sugar is just white sugar that has had the molasses added back to it. This is what most rum making beginers start out with because it's cheap, easy, and you can find it just about any where. Most people start out with a recipe like this: brown sugar, some form of yeast nutrient, and baker's ye...

I agree with hook I think a cheap SS pot is probably the easiest way to go for small scale operation. Another good way to heat your still would be to use an electric water heater element. Are you looking to make a pot still or a reflux?

Wow that sounds great Pinto. I agree I don't think you'll have much trouble trying to find something to wright about. I think the hard part will be trying to narrow it down. :lol: What all are you going to include in your first issue? by the way one thing that might help with the proof reading and e...

Personally I never use salt. I do how ever use baking soda. I add baking soda and freshly charred toasted wood to my low wines (for neutral spirits) and let sit for a couple of weeks. (shaking it once a day) I then run my spirit run. The spirit is a lot smoother and I end up with a little more when ...

I would avoid crimped oats if at all possible. They are basically the same thing as regular rolled oats except they were "rolled" with the husk still on them.

Trust me I can understand where you are coming from MisterSteve it can be agonizing some times almost madening if you think about it. You are making a drink that you are going to drink for months even years in advance. The trick is to think of it like this the longer you wait the better it will be s...

I agree with you Rumbaba. I am now drinking mine at aboat 40%, because I have found that for me some of these smoother whiskeys it is just plain dangers to drink them at higher percentages. :lol: I was watching a movie a few weeks ago with a couple of friends when I decided to open a 4 or 5 month ol...

Yeah it really is a beautiful state especially around this time of year. One of the things I love about it though is that with a little searching you find thing that where thought to be long gone. I remeber one time while I was little a tree fell during a storm on a friend of mines farm. The tree wa...

I've done it before. (dipping bottles in wax) I didn't make my own wax I just use old candle wax. (I like the scented ones) I think they look great. I've even just used old Jones soda bottles and even they look good. I am curently working on a stamp for my wax seals.

It may be a regional thing because unfortunately there are plenty of meth labs in my great state. And yet at a little local drug store there were four different brands of iodine tincture.

Well if ingredients are hard to come by then the easyist way would be to just add plain white sugar and backers yeast to it. Add about 125 grams of sugar and 5 grams backer's yeast for every liter of beer. This should give you a good strong beer (about 7% abv) I've never done this myself so I don't ...

Yeast is a microscopic fungus so it is hard to filter them out completely. (Especially using something like paper towels or coffee filters) Settling is usually just a whole lot simpler and easier. Of course this is something you would already know, if you had read the mother site. Please read the mo...

I think it just depends on what you are looking for. Sometimes you do get a search liked the "spiced rum" one where you get a ton of threads that the word "spiced rum" was just said or mentioned maybe once in the whole thread. I don't know much about computers and stuff but maybe...

I agree. I just don't see how thats possible. I mean with out adding enzymes or sugar you are only going to get a beer with about 4 1/2% abv at best from your wash and then only end up with about half a gallon of 40% abv whiskey. (again about the highest yeild you are gone get in this case)

Is there any way to counter act preservatives or make them enactive? I'm just curious. I never even thought about it until now.

The last time I made rum I used atrificial maple extract. (the stuff they use to mke artificial maple syrup) It's kind of differen't, but I think it tastes pretty good.

Another great book is "The Alcohol Textbook." Of course it's a textbook so it's expensive but it is still an excellent book. There is a link on the mother site that has a few chapters from an older addition. I'm currently looking for a cheap used copy of this book. (can't afford the $200 f...

I agree with husker. For rum backers yeast is the best I've ever found and for whiskey the distillers yeast with ag. If you can't find the distillers yeast with ag and you want whiskey with a little more flavor then what 1116 or 1118 will give you. Then just look at a online homebrew shop and look a...

Just do an experiment. Split your next wash in half. Freeze distill one and run the other. Then compare the two.