Home Distiller

next time don't put so much sugar in.

not good unless the rye is malted also

not a mash its a wash but you are pushing the temperature to its limits.maybe place it in a tub of water.

"This mash is very "White" in color compaired to first gen." its probably gluten.gluten is not water solvable so will separate out. "corn flakes" is ground corn/ground malt and is "stuck"together and roiled into flakes and then toasted.the "glue" tha...

The SG of a wash is measuring the sugar content and it cant make more sugar so that is wrong..??????????????

did you quench the wood? that is usually its quench or dip it in water while its hot right out of the fire.

"I could be wrong but most if not all are all barley. I'm not a big scotch fan." yes tho it can have other grain the old stile had some oats.thats the gains that grows in Scotland?. in modern times that mite have been added to. i Believe they "swap " with other countries (Canada ...

"An old timer wouldn't have had good access to corn sugar either"
i dont even remember using sugar,witch was a scarce commodity.
we used to git something like 5lb a month? and it was saved for canning etc..most of those you seen using large amounts of sugar was in organized crime.

you should not be removing lime it acts as a buffer.it be better to use your water as is unless there is something really bad in it like sulfur,iron .

basically the boiler is "set and forgit" once you bring it up to temperature turn it down to the output you want and then keep your hands off.from that time until the end, you pay attention to to product.and once you git to know what to expect that even gits boring because like a ferment 9...

If your after "scotch" and such you don't look for "boiler change" its product change.

sounds like it mite be tales.

The "smoke" in scotch if that is what your referring to came about by drying the malt over peat fires.so it is in the ferment.

if i remember right, lead burns blue-white ..tales will burn yellow?methanol burn blue as most alcohols do.but even if contaminated with lead most likely it would not be enough to effect the flame.
the lack of o2 can make alcohol burn yellow..so its not very useful.

" when using sugar its a wash,When using all grains it's called mash, due to the process... When using all fruit it's called must"
and when trying to make 19% with turbo its called a big BOOBOO....

Diestatice Power,,,,also written as L for lintier?,its the amount of enzymes .you need at least a average of 30 per LB.of grain.

some place iv seen that does sale that way but i dont thank it can be released.
it has to be kept in bond until its bottled. also in most states you need a license to have that much on hand.so i thank you buy the barrel of whiskey they keep it and send you a bottle as you order.

"willing to sample the spirit, how else can you determine it's quality? That is, I can barely handle 40% ABV straight up" i make cuts "on the fly" or as it comes out of the still and you don't "sample" as taking a shot,,i just whet my finger.what "sticks " on ...

Any of various spirituous liquors distilled from the fermented sap of toddy palms. they climb the palms ,cut off the flower stem and ketch the sap..then this sap is fermented in versus ways depending what is being made.from just letting it sour and ferment on its own to more modern way of using yeas...

70f is not that bad.

May I also say "koji" is used to make other things like sort of rice "pudding" that is why its in the Chinese food stores .
the diferant spores have diferant flavors or should say creates diferant flavors.

ok here is complete instructions (pay attention to 5#) How to Make Sake Things You'll Need 1 1/2 cups Short grain white rice Large bowl Colander 1 Wash your 1 1/2 cups of short grain white rice by running cold water over it in a large bowl. You are removing the starch powder from the rice. Rinse wit...

NOPE to late,,its caused by to much nitrogen and a alkaline wash.
it will make mold /bug killer..

some of this food in the raw is down right disgusting . how anybody learned to cook it and drink or eat it i have no idea.it seams as a cave man if you ate something and it did not taste good ,made you sick or even killed you you would never touch it again." if I cook this maybe it wont kill me...

when you distill its not "clean cut" the bad fades out over time.then you have "clean harts" then it fades back to bad tasting again ,not the same as in the beginning but bad nun the less. so it mite start with a "bite" or smell like pant thinner or with a few other des...

"i tested the wash a few days ago it was about 10% but now it is showing only about 5% but i know i should be using a hydrometer to test the wash.."
a beer/wine/mash hydrometer shows the amount of sugar or lack of.
so it "counts down" from "possible alcohol" down to????

coffee is so low in food value that you mite as well say its zip..

They are a mold,>>>>>>>>>YES And also a fungus,>>>>>>>>YES and also a yeast.>>>>>>>>> NO the mold/fungus brakes down the starch then yeast is added..or some yeast mite be added at the same time. http://www.sake-world.com/html/brewing-process.html" onclick="window.open(this.href);return fal...

well im wondering how old this "old timer " is if he used turbo, witch I thought was a fairly new development.in my opinion if he was a "old timer" then he mite be using wild yeast,or even a self domesticated one.

"Aspergillus is a mold that secretes the alpha and beta amylase enzymes that allowed the Sacc."
correct.both monascus and aspergillus are mold that brake down the starch (in place of malt),then yeast is added to ferment.