Home Distiller

Anyone ever think of using pear? I've got a source who wants to give me 100# or more of pear and not sure what to do with them. They need to come off the tree now and they complete ripening around Dec. I've got a 50gal barrel, just nowhere inside the wife will allow for it to go. What to do what to ...

What do you guys use to measure ph? I went to the local pool store and got some color strips but they don't work to the decimals you guys are talking about and not sure if they work at all since my ph is always below 4.0 it seems according to the color. I know there are very expensive electronic dev...

No worries. I did think you meant an ounce per quart though Just to be clear you use vanilla extract right? Maybe I'll give it a shot. Wouldn't be the first quart I experimented with that I couldn't drink lol.

I lost count of how many runs I've done of UJSSM. Last year I froze 2.5- 3 gals of backset and started it up again this summer in a 12gal wash. I've never experienced the 4 day turn around time I keep reading about on the site. I use EC118 champagne yeast and I'm sure there are some tweaking tips I ...

@1131morg - you put a whole oz of vanilla in it? I put just a couple in some of my concoctions and it comes out nice, I can't help thinking a whole oz will be very overpowering. Just wondering if maybe a typo or if I'm possible too "sensitive" to the taste

lol - warm belly = lack of depth perception?

Aww jeez, I knew there must be some kind of filter deal but couldn't find it or figure it out. Thanks jholmz! Little embarrassed as my answer was staring me in the face.

Tech question here. I there a way to remove my posts on my settings or at least sort them so when I click the "view your posts" link, I only see the latest? Problem is I've chimed in on some very popular threads and they're always at the top and I have to sort thru all my topics to find a ...

looks like some of you guys leave some significant head room in your jar/bottles. What is the benefit/reasoning behind this?

I had my

What about malting the rye? Does it just go in right outta the bag?

Any update yet Hillbilly? I've got a Boka VM combo and have about15ltrs of heads and tails saved up from running it in both pot and reflux mode. I reckon theres still quite a bit of good stuff to pull out as I'd stop collecting hearts at the first sign of tails and run the tails into the low 60% are...

boda getta wrote:STOP! THIS! THREAD!

Geez, I don't know..................maybe if you don't like the thread, don't read it?

New Mexico Chili Cookoff If you can read this whole story without laughing, then there's no hope for you. I was crying by the end. This is an actual account as relayed to paramedics at a chili cook-off in New Mexico . Note: Please take time to read this slowly. If you pay attention to the first two ...

Thats awesome Dunder!

That make sense too Fatman. I'm not a chemist or physics major and can't prove or disprove your claim. All I know is what I've read over and over from multiple sources. Even if the saying "believe none of what you hear and only half of what you say" is true, better to err on the side of ca...

Why no double mash? Too much to handle without heavy equipment? I like running 10gals in my keg and want to try this in the spring.

@ NC Hooch - What size still you using?

@ PP - Agreed however why take a chance? If there is a leak and you're in a non ventilated space and its allowed to build up with an open flame or even no open flame, guess what? KABOOOOOOM!!!! :shock: You and everyone in and around your shine shack will look like a pile of smoldering match sticks s...

You're not running it where the picture was taken are you? Make sure you have a lot of ventilation as ethanol vapor is very explosive. Not to mention the hazards of burning propane inside if you're not on electric.

That is a very similar set up to what I've been running except I put my thermometer in the T after the valve and I think my Leibig is longer. I now realize the thermometer would have been better in the column but haven't moved it yet and really don't think its that important to operating the still. ...

Well..........Grilliing ain't BBQ'n but you gotta start somewhere This'll be one more hobby for you to enjoy cook'n outside.

Thx JD. I think we talked on another post ealrier too as I was impatient and asked in another thread too. I got it now and sorry about your spillage. That must have smelled the place up some good huh

I know quality and type of water used affects the end result in different ways too. I've tried a couple of store bought waters one being a mineral water and they clouded right away. Best result I've had is using the Brita charcoal filter system. Keeps it crystal clear and quite presentable.

Welcome. Interesting handle, whats the story behind it? BBQ?

No kidding. Explosives, cocaine and drug paraphenalia and they commented on the whiskey

I like the back slope. Looks like you'll get some decent turbulance in there but I wonder if angling the 90 to the side vs directly back over the keg wouldn't be better as it would distance the take off further from the flame? This is a thought I've been playing with before making my first pot still...

@ fixin2 - I've nevder done an AG but want to learn and have been doing lots of research. Is the pale ale malt an extract? Thought it couldn't be done with extract because of the lack of an enzyme required for the process. Like I said I've been readin bout it and may be wrong as theres a lot to lear...

+1 on the hurt'n head. Reckon its confused most who've looked at it why no reaponses yet. Good to have you on board and welcome! You should learn a lot here if you put your time in reading first and asking questions second.

Thanks guys! That explains a lot and really clarifies it for me. I ran UJSSM for about 6-7 weeks steady to get enough for 3plus gals and when I got a gal I put into the pickle jar right away becasue I was so excited to get the aging process underway to try it out. Got enough to get me thru the winte...

I'm definitely in agreement with JD. Oxygen is only beneficial to spirits in conjunction with oaking. Oxygen reacts with wood tannins and becomes activated oxygen which then goes through several changes ending as diethyl acetal which give the spirits sort of a finish, keeping them from being flat a...