Home Distiller

Oh well now I feel dumb. Ruled out Home Depot and I assumed the others offered the same... Thx for the hint![/quote i got mine in magog at rona anctil. seems like it was 40 dollars for 3 feet to think of it that was what i paid for it. they cut to lenghth like i said before gnr corbus in sherbrooke...

From Sherbrooke also, often in Montreal area. I'm a newbie looking for 2in for my first build. If you answered to the same ad I answered to, that guy told me he doesn't sell less than 10 pieces at a time. According to the ad there's not even 10 of each type/size. Where would you get 2in otherwise b...

Yeah... the price is pretty solid. Its from a plumbing supplier that closed down a year ago and they're just looking to recoup costs. I may just grab it... never hurts having some extra material laying around for my next build.

I hope this is the right section for this... I'm looking to upgrade my rig. I'm currently running a 2 inch bok but planning a 3 inch build because bigger is better, right? Anyway, I have found a guy in Montreal that has a couple 12 foot lengths of 3 inch type L copper for $180 each new. I'd like to ...

Time Warp..... Well here I am almost 6 years later.... A little fatter, balder, and wiser (maybe). I found a couple of gallons of my last run of this product while cleaning my garage out. I went 4 generations with a simple 2 row barley and 25% backset. It got tucked behind some unused renovation sup...

I'll try Nelco tomorrow. I found a couple of other mom and pop plumbing shops to look at as well. I spoke with a small scrap yard and they said they will call me if/when they get some 3" in. Looks like this might actually happen. I'm looking forward to my 3"build.

I should put this out right away... I'm in Canada (Montreal specifically). I've been running a 2" bok for the past couple years and its brought me lots of happiness :clap: . But as a man, I am hard wired to make things bigger, faster, funner. I'm not looking to boost volume, but lessen the time...

I figured as much but I think I needed to hear it from another source. I've been making alot of NChooch's Carolina Bourbon over the last few months and I've never let it clear before running it. Tastes great to me. I made a small batch of Odin's single malt back in January and put it on some oak. I ...

So I've been making a lot of single malt lately trying to build up my reserves for xmas 2013. I've been fermenting on the grain since I'm trying to get a full flavored product. My question is this... After fermentation and seperation from the spent grain, should I let the beer clear or can I just ru...

This fella talks like he's from Ontario, but he sure knows how to pick his whiskey. ;) Thanks for the tip jcrawf, I think I'll whip up a bottle of this tomorrow, and report back. NChooch PS: it's Carolina Bourbon ;) Haha. Nova Scotia actually, but recently transplanted in scenic Montreal. Of course...

Hi Kiwikeg. I just finished my stripping run of my third batch of millet. Two of them were birdseed type, the last one was from a bulk food store that is used for bread. I'm pretty sure the more expensive bulk food millet has alot more flavor. When I cooked the birdseed, it broke open after about 20...

Is it that simple, really? I guess I'll just keep running it a little hot. Like I said, I'm pretty happy with what I get, just wanted to make sure I was getting the best I could get.
Thanks for the info, pp.

I have about a third of what I usually have in there. Its pushed to the top just under the plates. I played around with it enough to get the output to around 80%. I've read about other people using full packing and keeping their output around 93% but I just don't see there being much flavor left

I'm running a 6' bok and have been making alot of neutrals with great success. For the past 8 months, I've been mashing alot various grains (mostly corn) with reasonable success. I've always done a few stripping runs then a large spirit run with my bok detuned to spit out around 80%. Lately, I've be...

Jcrawf, I am glad you like it! Could you tell some more on the malted barley you used? What kinda peatiness did it have? Mine was only 6 ppm and I think that gets me over like 2 ppm. I like my whisky a bit heavier on peat than that. Odin. I'm not sure what the level of peat was in the barley. I ask...

I'll be honest... i kind of doubted this recipe when I saw it. Mostly because I'm a single malt snob. Not that I buy the most expensive stuff, but because Im very particular about my scotch. I tried this recipe as an experiment and wasn't very happy with the new run product, even after it aired out ...

mashed 8 lbs of yellow millet ( more expensive then the other stuff I used). came out thick like cake frosting. Used 3.5 lbs of 2 row for conversion and a few beano tabs just in case. SG came out at 1.07 but i think there may have been a few solids in there that skewed my reading. Smells great and i...

Nice. I'm on my second uds now. In fact, its my profile pic. I built it with my young daughter, she wanted flowers on it so how could I say no. I have a few smokers and my uds is by far my fave. Half a bag of quality lump charcoal will get me around 12-14 hrs of cook time. Here's a pic of my new one...

Yup, lots of millet out there. I'm not sure if this is the best stuff but I like the smell and taste. And, if its good enough to feed to the birds, its good enough for me :D . Here's the millet that I'm using. Its sold in 2 kg for about $2.50 so its pretty reasonable. http://i39.photobucket.com/albu...

Hey Odin, Im just finishing up a Millet mash right now. This and flaked maize is definitely the easiest stuff to mash that I've encountered. I think it would be a great starting point for anybody nervous about trying their hands at mashing. Anyway, to address your question about seperating from the ...

thanks for the reply, Dawg. I understand what backset is, but it seems like I may not be clear on its use. Here's what I think I know, tell me if I have it twisted around. I've been making UJSM for a while now and always used about 8 litres or 30% backset to the next batch. the deeper I got in gener...

I've been making sour mash for a while now and I'm currently on 6th gen of backset. I'm pretty sure my ph is no longer ideal since my current mash is still fermenting after 8 days. Usually takes around 5. I saw somewhere that somebody had introduced the backset into their low wines instead of the ma...

You may get more corn flavor , i really dont know. But the sugar in the corn at least in my batches is all fermented out. we'll see, I suppose. My corn mash whiskey has a ton of flavor in it and I like it. If this doesn't turn out good enough, I'll put it through the bok and reflux the bejeesus out...

It seems like theres lots left in it. It smells awesome when I strain it out of the mash. I just put some on with some backset from my last run. I added a little fresh corn to the it too. If this works out, I'll be getting amazing mileage from my corn. Thanks for the info.

I've been doing alot of mashing lately using flaked maize. Its a little more expensive but I feel the convenience is well worth the added expense. I've been making sour mash whiskey and so far I'm pretty happy with what I'm getting . Every week, I'm throwing away 8lbs of flaked maize after it fermen...

Okay, so I couldn't let it alone. And took another sip. Good, but it needs some more ... spice. Lemon doesn't get over too much. Nutmeg, some rosemary herbs, a bit of cinamon maybe I've been thinking that a heavier smokey oaky distillate could be a nice compliment to the maple syrup. I wouldn't wan...

I just checked google and ahornsyrup is german for Maple syrup. If you're using C grade, you probably have something thats probably quite a bit darker and thicker then I use. Canadian maple syrup has 4 grades, a, b, c, d. A & B Grades are usually the stuff you use a topping for awesome pancakes ...

Okay, so I couldn't let it alone. And took another sip. Good, but it needs some more ... spice. Lemon doesn't get over too much. Nutmeg, some rosemary herbs, a bit of cinamon maybe? Do you know if any other herbs are used? My gut feeling says adding some rosemary herbs in maceration for a week and ...

glad you're liking it. Its a great sipper.

""alot of times, the grain bill has no rye at all."" I thank your wrong ,I believe it has to include rye but unlike US there is no specified amount. That's what I thought originally too. I guess the rules are a little more loose here for what can be called rye whisky. Here's a c...