Home Distiller

Please see this post before you do anything: http://homedistiller.org/forum/viewtopi ... 9#p7010291

For a 110v hotplate a router speed controller would work. Like the harbor freight one. I did a thread on how I modded mine. Look in the new distiller reading lounge. For the harbor freight controller thread. I'm going to get a slightly more expensive 20-amp speed controller - The hotplate is 20 amp...

Prairiepiss wrote:Cool just checking.

The reminder about the controller is very much appreciated. I would probably have gotten midway though a run and wondered what the hell to do when it started puking.

If you modified it to not cycle. That means it will stay on constant high. Then you won't have any control over your still. Unless you added a good controller? Pot still mode you will need that control. Reflux mode you could get by without it. I hadn't, but that is easy enough to do. I know there i...

If your condenser is knocking down all the alcohol vapors. Like it should be. You shouldn't have to worry. You should be right next to it as it runs. So you would know if there is a problem. Okay, so if my seal is good (I will be welding a solid cap on eventually, but for now the cork seems to be d...

Ok, so I am in a smallish apartment, and intend to only be using a pot still - its a Essential Extractor II in pot mode with a solid cork stopper on the head. I can provide a fair amount of ventilation, have a CO2 fire extinguisher on hand, and currently use an electric hotplate. I remain concerned ...

Nobody will give a shit about legalization untill we have a reasonably good looking stand-up, smooth talking distiller putting himself out there in a professional mannor. Like the youtuber guy who did the two part scotch whiskey with the stilldragon flute vs that discovery show. know what I mean? P...

Oh yeah, once it becomes available on the site it needs 100,000 signatures within the next 30 days. Some folks from this forum tried this back when the requirement was only 1,000 signatures to get a response and it got all of ~70. People and their stupid Death Star petition ruined this system for e...

Gaztops wrote:Jack Keller has a comprehensive list of different yeasts and the mechanics of them.

http://winemaking.jackkeller.net/strains.asp" onclick="window.open(this.href);return false;" rel="nofollow

That's an awesome resource! Thanks for that.

I have a bag of sealed satchets. Not a problem.

As for going over 100, I don't want to do that as it will kill the aspergillus.

I"m not reading all 52 pages of this...anywho, there's a bit of discepancy with how the law looks at a still. For me (as a legal distillery operator as well) it's not considered a still until it is connected to a heat source (when applying for DSP you have to have a still in place, you just ca...

I said that more than a year ago. Considering the engineering value of the material and advances in its fabrication its not surprising the price came down rapidly. Edit - Actually, upon further inspection, that isn't a continuous sheet of graphene, its small sheets applied to paper - a composite. It...

What's your source for aspergillus oryzae mold? Currently the only place I am aware of that has spores (of other than the sake variety) that you can actually purchase is Gem Cultures. I do have a thread discussing sources for spores here: http://homedistiller.org/forum/viewtopic.php?f=39&t=2745...

Basically, it is how Sake is made - you inoculate some of your base fermentable with aspergillus oryzae mold, which produces the diastatic enzymes to saccharify the mash. You make a starter of that and yeast, and then add your remaining fermentable to that, either stepped or all at once. The sugars ...

Jimbo wrote:I use EC-1118 for apple cider (for brandy) works good, but again I ferment low and slow. 68F. As a general rule, always. Why do you want to ferment so hot? Shed in summer?

Dual simultaneous ferment with koji malts. The higher temperatures get the most out of the enzymes.

I just so happen to have a large amount of DADY on-hand.
Never used it.

Thoughts on EC-1118 at those temperatures? Something I was also thinking of trying was DuPont Saison yeast.

Hi, I was wondering if anyone had suggestions for yeasts that perform well around 86F/30C (and as high as 96F/36C)? I have used US-05 at these temperatures before and it is fine, it produces a estery blueberry flavor around there though. I was hoping for something cleaner. Also I am looking for some...

Twist it around and analyze it all you want. Come up with any excuse you want when the feds come a knockin. if they want you they already gotcha. If you got a still, wash or product in your house dont think you gonna outsmart em, they done already done their homework when they get there. Which is w...

Max_Vino wrote:it's also probably a good idea to keep your weed away from your whisky.

Sagest advice on this thread so far.

I've decided I am going to clean up and lawyer up, and I suggest others in my place do the same (the lawyering up part, anyway). I do genuinely doubt anything will really come of this, but I just can't take the risk.

Well now that the TTB will have everyone who purchased a distillers Name and address, why not apply for a AFP permit? Then you wont have to worry. The big deal all along with most people as far as applying for a permit was disclosing your information. They are about to have your information anyway....

All these theories about the reasons are fine and dandy but what should any of us DO?

I'm curious if destroying the still is an option, leave the serial number intact and drill through the column/condenser a couple of times. Keep it on hand if they come knocking. Hand it over and say you didn't realize it was illegal in your state (it is in mine), you thought it was legal to have but...

Shoot, how did I overlook that? Feeling a little sheepish now. I'm in the US. I have not tried to order yet, I have been using Gem Cultures koji kin so far. I am going to ask my friend to write them a very businesslike inquiry in Japanese. I am also tempted to try going through a service like this: ...

Found it:

http://www.akita-konno.co.jp/en/seihin/01.html" onclick="window.open(this.href);return false;" rel="nofollow

Actually several Japanese labs that serve the Shochu/Nihonshu/Awamori industry now have English websites.

Well, each one of us has to research things out and try to make the best decisions we can make. Beyond that, though, none of us was ever guaranteed immortality by making all the right choices in life. We do what we do and we live our lives here as long as we do, and maybe there actually is a connec...

Guys: be careful:

http://www.finewoodworking.com/how-to/a ... woods.aspx" onclick="window.open(this.href);return false;" rel="nofollow

I never did find a source for black Koji. The search goes on, but I have made many new connections in the community, and my Japanese language ability has improved substantially, so I think it is only a matter of time until I track it down. I will eventually be ordering yellow koji from gem cultures,...

Hahaha well I guess the egg is on my face - low-pressure stills have been used in Shochu production since the 1970s. Finally back to this quest after more than a year. Just wanted to thank everyone again for their help. Ordering the spores and a temperature controller for the incubator. Time to get ...