Home Distiller

Nope no reason,but is not what I did,the recipe is here, play as ya will and enjoy your makins,this was something I was lookin for and found it,take it as far as ya will and post your results

I have a 12 gallon batch of this fermenting right now. I've never done a sugar head(adding sugar to the spent grains for a second ferment). Has anyone done a sugar head with this recipe? Is it worth it? I worry that it won't pick up much grain flavor from all the second run light flavored oats and ...

Just now poured out some barreled 120 proof original recipe. Deep, rich flavor. I went back to my notes from the run and it bring back memories of breakfast cereals and being a kid...with a punch. The 26 months in a 10L barrel have been kind and the result is a dark amber product that is tasty. A g...

Agree RD have built 3 AR's each one unique for the setup its self,and its very rewarding to take out and punch holes in paper outback in the yard,next up is a 300 black out.

New addition to my cabinet
Wickliffe '76 Falling block single chambered in .223 made by Triple S development Co (now defunct,since early 80's)

Welcome from the other side,North east side,seems MI is getting a few stills in it

Thanks fellas for the Happies cheers all!!!

Agree SBB,and the column ya using will strip out good flavors,maybe if ya run it abit harder(less reflux) ya will get more/better flavors,but run it to hard and ta can expect smearing balance it out!

Congrats SBB,cheers mate! I followed SBB's recipe to the letter through 90 gals of humane consumption grade molasses, I can attest to this rum,its good white(yes yes SBB I know) and oaked some in a 5 gal barrel for 2 yrs,and some was oaked in 1/2 gal jars with dominoes.All was good.

Rye is a wonderful addition if used in moderation with other grains that are subtle,by its self is also nice by with a wow factor

Glad you liked the product you made enjoy it

It's a whisky recipe why turn it into a neutral. Why not use wheat alone. This was designed and trailed to be a white whisky,Neutral/Vodka would benefit much better taste wise(or void of) from just Wheat as AC pointed out,but as the hobby goes its your game do as ya see fit and report back. Rye hol...

Toss in fermenter minus the malts add 25 gals of boiling water and mix with moter mixer on a drill once down to 180 or so add High temp enyzmes mix off and on for how ever long it takes to get to 158-155 add gluco enzymes and the malt stir in and every now and again stir it up,after a few hrs I jus...

Damn Detroit looking good, I like it,pretty damn flash!

? Lookin at the PC as you have it arranged now are the oulet tubes for produt below the vent holes or level with them? Just fyi if level they should actualy be just below in my way of thinking.

Tater wrote:+1

thecroweater wrote:Happy birthday Bent stick and belated happy birthday to you to Bushman

and a Belated thank you Cheers

I think PrariePiss is busy building a life "as independent and off the grid" as he can. Last I read, anyway. When you've got your hands that full, priorities become clear. You are correct Uncle Jesse,heard from him about 6 months ago and is doing well,I was lucky enough to meet up with hi...

BloodMoses, Much like yourself, I find myself with limited time. Working 70-80 hours a week does not give me a whole lot of time for a big build like a flute. I have ordered a few things from Alibaba in my time, mostly inexpensive stuff and to date, I have never been dissatisfied. A few years ago I...

worse for wear= poor condition

go off half-cocked Going off "Half Cocked" Derived from the middle 1800's, it's a term that was used concerning a weapon; when the hammer of a long or short, black powder firearm was positioned in the "half cocked" position in order to prime the flint and chamber. Once the chambe...

Read cautiously and heed more so, and take info for what it is welcome along and luck to you from another Michigander up by the the bridge, a few of of us here! Cheers

You must have a pretty small still, with 1 L of wash and 400 ml of product. Don't knock a nubee with a small still...I strongly advise starting small just to get the hang of it..AND...small mistakes run a small cost and a far better chance of keeping everything under control. Big leaning curve...ba...

http://www.koalanet.com.au/australian-slang.html" onclick="window.open(this.href);return false;" rel="nofollow bit of a FYI still life met afew cobbers from OZ and it aint no wheres close

Has anyone ever done a faint run mixing different things together in my case I have enough to do a faint run if I mix my room and sour mash things together I don't know if anyone's ever tried this before I don't think I want to but I'm interested if anyone's ever done it and had a good result rerun...

Ummm thought it was a actual discussion of some of the finer points of why the ferment is taking so long,but I have been wrong before


you have been given some in site as to why your ferment can be slow Piston_Pounder,sup to you now to get the working, working again

1.100 WOW big goals,seems turbo was read on destruction? Not sure what you mean. As for turbo, in my research I decided I would only use quality yeast for optimum flavor if I can. 1.100 is pretty high for Nottingham but it can be done. I've made Barley Wines starting at 1.115 down 1.010 using Notti...

1.100 WOW big goals,seems turbo was read on destruction?

G'day Sparrow,looks ya found your way over to big bag of info Ya Eh. Cheers

"Don't get caught up in, "cooper will transfer heat better than the CSST." The CSST compensates very well by being a thinner wall structure. Why have joints when you can have a continuous wand."


Has absolutely nothing to do with the subject!

Not a Physicist, but the only"pressure" or resistance you should have from steaming is that put on the opening/exist size of steam wand/tube due to the amount of water or grains setting above the wand/tube which is negotiable compare to what is being generated in the steam generator. yea-n...

All plants soak up zinc,and other heavy metals out of dirt is it enough to worry about? we eat the same all yr long its just concentrated in the still maybe

He has one! And taste is subjective! Tomatoe tomato