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Welocme Nezer. I like your earlier statement about the mix of "science , geek , and outlaw"....never really knew what drew me into this , but I think you just nailed it ! Have fun , be smart , and safe. It's worth it all in the long run!




Lumberped

Its not all that hard to "make something" I thank the hard part is acquiring a taste for "in the raw" or that is what its supposed to taste like befor aging.this is much like cooking with out actually doing it you will never know. Im with Dunder on this one. I found myself in yo...

Its not all that hard to "make something" I thank the hard part is acquiring a taste for "in the raw" or that is what its supposed to taste like befor aging.this is much like cooking with out actually doing it you will never know. Im with Dunder on this one. I found myself in yo...

First 10 gal. wash has been distilled , and produced spirits as good as I have made thus far. The spirit is completely neutral with only a very slight aroma , but no hint of pumpkin. The aroma would be best described as sweet. The aroma continues throughout the run , and not just at the heads (fores...

Will do. Im thinkin' that it should have been finished today , and anything that is left in the mash would be best if left as backsets.

Mash had stopped bubbling this morning as of 9:30 am. Thought the batch would be ready to run this evening. However , as I began to move the buckets , a few bubbles began to percolate from the airlock , so I decided to just sit and watch. As the ambient air temperature increased, the bubble rate inc...

""Open flames if used could make a nice fire ball. "" I keep seeing this .it does not take a open flame to ignite alcohol .spilling on anything hot like the still can be enough for spontaneous combustion. the flash point of alcohol is 55f/11c ,the spontaneous ignition is 750f bu...

LOL Rad ! I seem to have omitted the logic behind my heat theory on the glass thumper. I haven't gotten THAT rediculous yet , but give me time. The heat was going to be generated by not using the cooling water on the leibig , and just allowing it to function as a lynn arm ( spelling may be incorrect...

This is a bit late I know , but I just read your post , and looked at your setup. Keep in mind that I am at best a novice distiller , and this is just my humble opinion. It seems that you have quite a bit of tubing for the gas to pass thru in order to get to your airlock. The small amount of pressur...

Sometimes , more often than not , our wants and needs weigh out differently. This appears to be the case here , so I think this idea will go into the back closet along with the other ones like being married to someone like Laura Croft or owning a gold mine in S. Africa. But it never hurts to give th...

Well into day two of fermentation , and the bubbler is still running hard and fast. Best estimate would put bubble rate at 95% of the initial rate after pitching yeast! ....he's got hiiigh hopes , he's got hiiigh hopes....hiigh apple pie in the skyyyy hopes ! Crosses fingers and waits for the inevit...

Cool guys , this is exactly the type feedback , I was looking for. In response to why after the condenser: 1. The condenser on my rig is soldered in place , and secondly I would not run the cooling unit on the condenser. Otherwise , there would not be sufficient heat to operate the thumper. 2. As fa...

This may be an exercise in futility and redundency , but I have constructed a 1 qt mason jar into a thumper. I have never actually placed it in use , but was thinking about it this season. Since the rig I am running is essentially a hybrid pot/column still it may have merit. My rig is a 2" x 24...

One of the last batches we ran last year was just a bit on the scorched side , and wasn't the most pleasant to drink. It was scorched cornmeal, so it definitely imparted a no so unpleasant aftertaste. The batch was just too good to throw out , and since we were done for the season we didnt want a co...

Here we go Papaw ! Findin' myself in the midst of our current economy , I took a fit and decided to go cheap ! While wandering through our kitchen the other night, I looked at the pumpkin that we have had leftover ever since Halloween. I knew the gourd was well past the pumpkin pie stage since it ha...

A word of caution for the novice. Due to a lack of experience and equipment , I had a batch of this turn out with an "off" taste during the run , as well as at the end. I could not put my finger on the taste , but it had a definite earthy flavor. This was quite unusual since I had made 4 r...

It's a short (24") reflux. Im getting pretty close to time for the tails to be coming on anyway , so I may give it a shot. If it flubbs up , I wont have lost that much , but I will know if it will or won't work. Most days I'd trade a half pint of hooch for some good knowledge anyway. :) The onl...

Have any of you guys ever stopped cookin gin the middle of a run , and continued the following day ? Using a stainless boiler , with DWWG recipe. Don't know if there are any adverse effects from a start and stop or not. Can't think of a reason that it would be a problem , but would like a second or ...

Thanks for the heads up , but Im gettin just enough to coat the tongue for flavor. Gonna let it age up a bit and then cut it later on. But man , I can't say enough about the flavor. Just did a taste comparison against 5 times distilled vodka , and the vodka tasted like naptha cut with bleach after w...

Just proofed my first "official" batch of DWWG and ..... wooo hooo ! 160 proof ! First mash , and first real run on the 24" Monkeyshine ! Oh ! And the taste .... man , it warms your whole mouth and tastes like warm sweet butter. Absolutely fabulous ! Thanks for all of the help guys ! L

Woo Hoo ! Got a batch of DWWG running right now and she is hummin right along at 172 deg F. Working just as plannned. Double the amount of packing in my 2 foot column , and inserted marbles in it at the condenser tune instead of copper mesh, then finished with another round of copper mesh at the top...

Im just plannin on run some neutral spirits , as that is mostly what we drink in the house. And given the limited knowledge tha I have , I think I'll stick with that until I get it as close to perfect as my taste buds can find.

Rad , in this case patience wasn't the problem. Time constraints were however. As this was my first ever run on anything other than cleaning runs, and I had been at it since 10:am this morning , I was rapidly starting to run outta time before I crashed. And since the still wouldn't go to sleep and w...

I appreciate the help man , but I think you're precisely right. This is gonna be like riding a bike ; you can explain the basics of it , but until you get on the bike and actually do, you really cant get the "jist" of it. I think as long as I learn to recognize the differece in the cuts , ...

It's a short reflux with very light packing. What I am finding out is this: If I want to increase the takeoff rate to the point where Im not waiting 20 hours for a 4 litre wash I have to increase the input temp. If I do that I lose the ability to hold the 172 temp and it climbs to 200 and hold , but...

Currently running a batch of 12% store bought jug wine ,and I need to know the correct temp for this. I have spent the last few days reading for hours on end on this site, and thought I had this worked out, but the temp I thought I read , does not seem to be ther corredct one. I read in one post tha...

I :lol: I take that as an "all clear" on problems ? Just can't help myself , on the poking and prodding. It's waaay to interesting to not be able to see. I think , I may have to move to a clear vessel , so that I can "visit" it without having to open it. Besides, it smells way to...

This wash is giving me atypical results thus far. I need to know if this normal or if I have a real problem going on. Ingredients used for 3 gal. wash 5lbs white sugar 8oz. wheat germ 2 tsp lemon juice ( substituted for citric acid) Boiled for 1 1/2 hours Cooled to 80 deg. F. Added 4 1/2 tsp Red Sta...

I know it aint the pertiest girl at the dance, but I've got high hopes for her. I plan to make a practice run with some cheap bottled wine tomorrow, and kick her in the arse to get her started. Any feedback is welcome.

Thanks

L

I halfed this recipe. Used 5lbs white sugar and 8 oz of wheat germ, and the citric acid. I subbed lemon juice for the citric acid , and used red star active dry yeast ( all I had). All looked good for the first 12-14 hours. The concoction was rockin away , and when I went back to check on it after a...