Home Distiller

Thanks for the info, SW_Shiner!

Adding some sugar to some plain water will make the water more dense. Drop an alcometer in it and it will do the opposite to what it does when you drop it in an ethanol solution. Ethanol makes it less dense, letting the alcometer sink. Make the water more dense and it will rise. This is the reason a...

It tasted reminiscent of CocaCola, it was more dark than I imagined oak wood color it ... but when I was dumping it, the oak cubes were all but dissolved. Had to be CocaCola. Did I mention I'm disappointed?

Okay. Thanks for the comments. I'm dumping it. I didn't taste it, but it smells sweet like CocaCola. Wow, very disappointed.

I can't remember for sure, initially, maybe 15% less volume is a guess.

Ugh. Can't trust anyone anymore.

Any other explanations?

Back in April 2009, I ran some rum that was 75%abv. I put into a sealed gallon jar with two 1x1 oak cubes for a little color and very minor aging (placed in a cool dark place). I also ran some low wines that were 35abv. Today, approx 15 years later I rediscovered it and took me an hour to get the li...

It's been a bit since this thread was posted, but I found it and decided to give it a try. I had some problems, newbie problems, so if this helps anyone; I'm glad to report. The recipe calls for 2 pounds of oats (I used rolled oats) to 1 gallon of water. Using a 6 gallon buckets I was concerned that...

I have a question on Rad's original Gerber (cereal) post. He writes: " * Simmer equal amounts of water and sugar for 30 minutes or longer to invert sugar. * Combine boiled components with cold water and cereal to bring up to total volume. * Let cool to 95F. * Pitch yeast. * Aerate for one hour....

I have a question on Rad's original post. He writes: " * Simmer equal amounts of water and sugar for 30 minutes or longer to invert sugar. * Combine boiled components with cold water and cereal to bring up to total volume. * Let cool to 95F. * Pitch yeast. * Aerate for one hour. * Cap and inser...

Poster's update: First, thanks guys. Second, I've ordered and waiting for the liquid gluco-amylase enzymes. Third, while I'm waiting to try and recover the mash, help me understand: We all agree I cooked the enzymes to death ... but assuming the dissolved sugar was sufficient, can't I just add some ...

Okay, I read at least a dozen posts stating 170 degrees was the barley temp. That sucks.

So how do I 'restart' the batch? Add some correct temped barley?

Poster's update: Okay, so I (generally) followed Rad's (Gerber) recipe with the organic breakfast cereals. Bringing to boil the cereal, adding sugar, then adding 6 row malted barley at 170 degrees. Cooled overnight then added yeast. A whopping 1.1 OG/SG and the yeast took off REALLY strong but then ...

I got ahold of a ton of organic, health breakfast cereals that are (mostly) all natural. They seem that they would be completing (alone) but I would/could add white or brown sugar if necessary. I plan to bring to boil two (same) boxes of cereal for a 5 gallon mash believing they already have the enz...

Incredible, guys! Best responses ice gotten in a long time! Very helpful! I'll let you know how this turns out. Need to complete a few other things first then this will take top priority.

Thanks guys! I did the hydrometer and Coke by itself is 1.050. Further, research with the phosphoric acids is dead on correct. Others that have done this (YouTube) have used the bi-carb and got great yeast activity .... But ... I can't find anywhere to give me an amount of bicarbonate per gallon of ...

Thanks, guys!!

I was looking for a quick link but found them. Was it easier for you to berate than copy the link?
Anyone else that comes across this can find them at:



http://homedistiller.org/calcs/sugar_sg" onclick="window.open(this.href);return false;" rel="nofollow

I'm curious for those that have bigger boilers, what are the pros/cons: Fermenting in boiler, then when finished, sealing up the still and kicking in the heating elements (all electric)? For ease of process I'd imagine it a 10 but don't know if the taste with the yeast (and unstrained residual) is w...

I have some washes that I would like to increase their sugar content before adding yeast. Assuming I have the right nutrients, is there a calculator (link?) or cheat sheet of pound(s) of sugar to gallon(s) of water that will increase percentage: Example: 1 gallon of water with 1 pound sugar = 1.010;...

I have some ferments waiting for yeast at 1.020, 1.030, and 1.060.

Assuming I have the right nutrients also, how much sugar is too much! What should I get my initial reading to be with EC1118 yeast? Thanks in advance.

I have a ton of Coca-Cola that they threw out due to expiration date. If the carbonation is completely gone, could this serve as 1) an additive for other ferments for additional sugar or, 2) a ferment all by itself, plus nutrients? I'm thinking with all the sugar this in theory would work. I have ye...

MitchyBourbon, it has sat in my garage for about a year with oxygen having gotten at it. I haven't checked to see what is all vinegar and what hasn't but I'm not hopeful. My unit was/is out if commission which is why it sat so long and I'm too cheap to throw it out.

I'm pretty sure I ruined my mash by waiting much too long and it turning bad. Regardless, I'm thinking about trying a frozen distill: pour mash into 2 liter bottles, freezing them, and then turning upside down ... as alcohol will melt off first; then collect a pint to a quart. Other than getting the...

How can I check to see if it's vinegar apart from smell? I have hydrometer and alcometer if that helps.

I have virtually an unlimited year long opportunity for every fruit to juice and then ferment. Because of a problem with my still and jobs, I have MANY 5 gallon buckets that have already had the yeast do their thing sitting in my garage ... for WELL over a year. If the sugars have been converted to ...

Thanks, Wash. I have been experimenting for awhile now but have never gone more than five cubes in a gallon jar. An earlier post said that cubes only add color. I don't think that's only true but my undilluted age can get absolutely black. I have some being oaked for a couple years now. I haven't tr...

Ok, I get it now, guys, thanks. So then the next logical question is ... If it takes 35 cubes to simulate a gallon oak barrel, that would displace the liquor to 1.5 gallons: So, in a one gallon jar, how many cubes surrounding the liquor in the jar, after adequate wood, to fill the jar up. Better, ho...

E85, I'm totally NOT getting this. I am absolutely speaking out of ignorance, but if I were to straighten out a cube so it were a flat malleable piece ... you are saying it would take 35 of these strips to line the inside of a one gallon jar? Further, we only need to cover the inside of the jar as i...

Washashore, no, we're cool, no offense. I have never done strips only because I can't get it through in my head that oak barrels are only surface area contact with the beverage. I believe that the contact with the solution is most effective and efficient with cubes. Also, 100% of the cube touches th...