Home Distiller

all jokes aside had it been mrs. bigworm and my car who would really care? oh well

use enuff boiling water to disolve or invert the sugar, adding cool water back into it just gets the temp back down to pitch the yeast without killing it. some times you still have to wait for it to cool down some, just follow the instructions for the recipe and you'll be fine. a 13 gal wash in a 15...

DGiovanni wrote:Thanks for the help! I am on a timeline here!

a time line??? these things take there time and they don't like being hurryed or pushed along

i brush off the dough seal with hot slops then rince in clean water, thats it

wposw makes a good pot stilled neutral...for me anyways.

beauty

if you like essence then by all means use them. dunder gave you a list of additives so go play around. had you done a search on additives you would have found no one here much use's them. they sell lots of them i'm sure. most folks here kinda look down on them for whatever reason.

i think i would drink the beer it would be practice, but not sure what it would taste like because of the hopps.
if you do let us know

i did? i must have been drunk. pay no attention to the man behind the curtain.....I AM THE GREAT OZZZZ...

once a wash is completed temp don't matter. do as dnder said and it will keep for months and months. i had a rice wash set after racking once for 6 months and was fine.

let the water run a few min. and use it, its the only way your gonna find out for sure. i would hate the thought of buying water.

you mite could reuse whisky chips for a rum, but i would think single uses from a chip. a stick or a stalv could be reused a time or two but i would think it was weak on color and flavors

that is a good question. i think you still have some good stuff in there because your never going to remove only heads or tails in feints there will be some good stuff mixed with them...as much as a pot stiller woud have...no no even close but enuff to save and give a good squeeze later. imho

i think i'd like that. i butcherd about 6 hogs so far. most 250 or less. i sell fresh country sausage 5# for $12 it gets me thru a slow deer season...everyone loves my sausage theres pretty good money in processing hogs for folks

if i lived where i could set a bucket outside and it would freeze solid.....i would play with this. it would be way cheaper than stripping.

been kinda slow on this side of the smokies. the early season weather killed us, now its getting cold perhaps the last month of season will pick up tho. i got 3 deer in the cooler needing cut and wrapped. one is mine :D got a 224# hog in there waiting to make sausage out of. edit for recipe this is ...

get a heat pad or submersable heater. sucks to be you man. cold will just slow it up and turn a one week ferment into a 1month.....or more :shock: a light bulb may help in the cabinet but most lkly not. heat and insulation is your best bet. i would think it could just stop and restart when warm. ear...

i built a thermo well on mine, so i either use it or have to make a plug in it. it can be useful while learning how to drive your rig. watch the temp start to rise up while heating up. while stripping mine will run about 200-204 deg depending how hard i push. as the run gets longer the temp rises be...

what makes this a tough call is.... what's sweet to one is on the savory side to some one else. you could be one of them guys who likes 6 cups of sugar to the gallon of sweet tea. early tails on sugar based washes tastes sweet to me

unless your adding them back on next runs and keeping them under control, they can add up quick and take up space. be sure to keep them marked for safety sakes.

they can taste sweet to you or like corn or plums if thats the ferment. i don't think any unused sugars come across, they are still in the dunder. as long as they dont taste like nail polish remover or the wet beagle nextdoor sweet is fine

if you made good cuts and aged on oak i doubt you'll need any. but if you did i would wait untill i was decanting the final product to add it. jmho

"just knods head"....uhh huh

tater wrote:I stir with mortar mixer also after adding pre started yeast.

hehehe where did ya think i learned that trick. its a real work saver if your doing fruit washes.

6 week honnymoon daing.....you need a drink

i stir after the pitch... i use a morter mixer on a drill. don't worry to much about warm water and oxy levels if you "double" or proof your yeast before the pitch, then stir some air in.....its gonna dive in and go to it.

one thing to think about is money$$$$ if you keep this hobby either spend it now or spend more later. most wash's are ~ 8-10% abv on a 5 gal wash thats between 0.4-0.5 gal of etho max.... figure in your cuts. a small stove top boiler is fine to learn on but you will upgrade to something larger if yo...

Guys Please dont get me wrong, this site is a god send to me , but please READ before replying. Thanks Dave hahaha..... some stir, some don't, some look taste peek every 5 min others leave for a week without a thought. if i'm doing a wash that has a good thick cap like fruit or thick grains like ri...

ya'll got that crazy guy who plays an electric flute and hops around on one leg...hehehe aqualung and moonshine were there dude.