Home Distiller

My condolences and sorry for your loss RAD. I haven't been on the forums in a couple of years as work has kept me from enjoying any extracurricular activities. Hope you and your family are well.

Merry Christmas all

zombie911 wrote:There are sugars in Red Oak that can become toxic when mixed with ethanol. Xenol or something like that.

Ummmmm..... What?

Red oak is fine but will give you a different flavor profile than white. White oaks have a much denser cellular structure than red oaks making them much better for holding liquids when fashioned into barrels (although, from an historical perspective, white oak was one of the most widely available sp...

GREAT to see so many of the greats all in one one thread! Welcome back Blanik (I've been away for a bit too )

Haven't been around in awhile thought I'd check in & say hi. Lotta new faces round here. Started a new batch of sumpin' last night (first wash in over a year) that I think is going to come out purdy good. Hope y'all are well.

Microwave aging, eh? Guess I can't knock it til I try it, but love my end product with good ole barrel aging.

Hey all, it's been a while, thought I'd drop in and say hi. Haven't distilled anything in MONTHS. I've been way too busy with work and miss it dearly; along with hangin out with you all by the campfire. Hope all of you are well!

p.s., did I miss anything?

One way to find out!! Let us know, I like the idea of it

Never tried it. But I'd reckon its best to make a neutral and flavor it with honey and lemon.

I agree with Tater-- he beat me to the punch though.


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Very nice

Oh the horror, the horror.....

All grain flavor is superior.

Lagavulin 16 peaty/smokey---delicious

Whoever said it was dangerous to distill fermented apple cider? And where did you hear formaldehyde was a bi-product of fermentation? Formaldehyde may be produced in your digestive system when your body tries breaking down methanol. MUCH research on your part is in order. You may want to give this a...

Painted copper, oh the horror! The horror!

....well at least large quantities of both, at the same time

Personally, I prefer charred sticks over chips.

do you sparge the mash? Seems like most recipes here just ferment on the grain. The way I prefer to do an AG (and many others around here) is to not ferment on the grain but to sparge separately and save the sparge water to begin your next batch. If you buy collapsible plastic Jerry cans (only a fe...

Technically, sweet feed would be a whiskey. One of the best rums I've made was a combo of white and brown sugar w/ no molasses. Are you not satisfied with your results?

Is mikes carbonated?

handyman wrote:Ok I am planning on giving this a try. How many of you would grind the grain before mashing?

If you need to ask this question, I think some more research is in order. Damn that Fn tv show

+1. Also, doesn't need to be liquid. I've used pill form and crushed.

Ya, it's crazy, I was on hiatus for hunting season & when I got back I hardly recognized anyone! (Except for the regulars of course!). Amazing what a difference in membership in just a few months.

Personally, I don't at all like the idea of it. BUT, if you must, add food coloring. Start with equal parts red and yellow, then add some blue a little at a time. The more blue you add the darker it will get.

ANYONE USED A FLUTE Was born here :D :D :D :D :D :D The man, the myth, the legend!! http://brianrowe.org/LIS550/wp-content/uploads/2012/03/The-Godfather-Brando.jpg http://www.freesmileys.org/smileys/smiley-gen053.gif http://www.freesmileys.org/smileys/smiley-gen053.gif http://www.freesmileys.org/sm...

Didgeoodoo a cleanun run?

There was an article posted here a while back (I think by the king of hearts) about a brewery that used a wild yeast found on the beard of the head brewer. Cool article and supposedly a good beer. Like Tater said, yeast is yeast.

Yes, it will. Check out the tried and true recipe section here. Bakers yeast works fantastic, and shoot for no more than 14% ABV.