Home Distiller

Just did my first run of this recipe and everything turned out great. Does anyone have a favorite mix drink they like with this product? Or anything for that matter, what do you like to do with your hearts? Just curious to see some opinions. A couple of leaves of fresh mint from the garden balled u...

I just wanted to get something drinkable and jar the rest of the feints until I can rethink where and how to do this safely. Figure out how to do it safely first. Then collect in 250 ml containers. Heads always come before hearts. You don't get hearts then a combo of heads and tails. My wife prefer...

If you are going to make big claims it would help to back them up with evidence rather than theoretical ponderings.

Run a couple of samples through a gas chromatograph, find out how much copper is being introduced by a copper still vs a stainless steel one. Then come and let us know.

Odin wrote:I do agree more tests are needed. I will see if I can find somebody who can do an analysis on what a run with a copper alambic, not used for a month, would give on copper.

Might have been interesting to do that before the first post.

Do you age it on oak or drink it white?

I did something very similar last weekend. About 30 kgs of apples through a twin gear juicer for about 24 litres of cloudy apple juice. Put that in a fermenter with some cider yeast. Put the pulp in a brew-in-the-bag and added about 50 litres of water, spoon of DAP, spoon of Magnesium Sulphate, juic...

Yeah, I think your gramps wasn't stripping. He was probably collecting on a single run. On a strip run I collect everything down to 20 - 40 proof (10-20%). I usually combine 2 strips runs to make a spirit run. I collect the spirit run in beer bottles at about 300 ml per bottle. Make my cuts and I en...

Tasmanian Oak is not oak. Tasmanian oak (or Australian oak) refers to the hardwood produced by three trees: Eucalyptus regnans, Eucalyptus obliqua or Eucalyptus delegatensis, when it is sourced from the Australian state of Tasmania. The hardwood timber is light-coloured, ranging from straw to light ...

How many kilos of sugar?

Making a container airtight with cork and wax won't simulate aging in a barrel. You can use layers of coffee filters to reduce loss. I age whiskey in 5 and 10 litre bottles with 1 coffee filter held on by a rubber band around the neck. What I lose in 6 months is not enough to worry about.

Foreshots are such a small amount, why not discard them at every stage if they worry you? For best results you will still want to make cuts on 2nd and 3rd distillations. Even if you don't bother discarding foreshots every time they'll be in the heads part that shouldn't be travelling upstream to you...

Seems like there's a bunch of unknown additives in sweet feed. I'd rather just add some oats and molasses to my UJSSM routine. Then I know what's in there.

Best thread in ages. Love it. I'm a big Dnderhead fan.

Just enough.

If it was really feints, then, no, do not drink it. Probably won't kill you but it'll be hangover in a bottle at the very best. Pour it back in the still and run it again.

The above should be 70 litres used for cooking and about 10 litres added for a total of 80. It seems to have stalled at 1020. It got off to a very healthy start. It is still bubbling very lightly but has stayed 1020 for days. An aquarium heater has kept the temp between 20 and 24 degrees C. Iodine t...

I leave a coffee filter over the top of my 5 litre carboys for 6 months. I don't lose much. To my mind it is similar to keeping it in a barrel.

If I could ever make enough I'd try a sealed vs coffee filter and see what the difference is. Maybe I'll make that a summer project. Make more whiskey.

$50 a bottle. Unaged. No barrel. Charcoal filtered. It would want to be delicious.

The last year or so I've been making vodka from DWWG. With a squeeze of lemon it's fantastic. Before that I was using the All Bran recipe (also excellent). I wasn't fond of the tomato paste wash. I'm trying the Uncle Remus Rice Vodka at the moment. They all work.

I just put down a batch. About 10 litres at a time I cooked 14 kilos of rice in about 60 litres of water. Blended the rice when cooked to make a sludge. Added 6 tablespoons of Alpha Amalyase at 66C. Fermenter took about 36 hours to come down to 30C. Added 6 tablespoons of Gluco Amalyase, 6 and 2/3 k...

Did a batch with 3 cups of bourbon and it's waiting in the fridge. The small sample tasted fantastic.

I didn't get a "foam" to lift away. I had sort of a curdled floating island which blended back in after the first cooling period.

Anyway, seems good so far. Thanks

How would this go doubling the bourbon in the recipe?

Wow. Finally tasting my 2 day old 4th generation. How does anyone keep enough of this lying around to age? I blended the 1st 3 generations and they've "aged" a bit and that's insanely drinkable. . Have any of your generations being aged on oak or are they all white dog? White Dog so far. ...

Wow. Finally tasting my 2 day old 4th generation. How does anyone keep enough of this lying around to age? I blended the 1st 3 generations and they've "aged" a bit and that's insanely drinkable. I'm going to have to significantly ramp up production. Going to have to move from the 30 litre ...

The still. My car, motorcycle nor guitars have names neither. Until they don't do their jobs correctly then they get a lot of names.

Aloha.

I used to live on the Big Island.

I don't think there's any serious sugar production in Hawaii any more. Acres and acres of cane fields aren't cane fields any more. The labor is too expensive and Hawaii can't compete with other sugar manufacturing areas of the world. There is, I think, some specialty sugar production but not aimed a...

I came because it was a cheap alternative.
I stayed cos I learned that I love the process and the results.
If I had silly money I'd only buy more stilling equipment and not go back to store-bought booze.

Starving your yeast is more to do with nutrients than sugar content. And how tolerant your yeast is to ABV.

Get off Dextrose and try inverting plain white sugar. I use 5 kg of sugar in 20 litres of water plus nutrients and it seems to work out okay.

Why keep the last scrubber?