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Any update on this RNaka? How it did turned out? And for the non-boiled mash, do you think that your stripping run didn't tend to puke because you had enough head room? Basically you had roughly 25% of headspace (6 gals in a 8 gal pot still), is that why you had no problems maybe... How did ya mana...

I stopped fermentation at 1.010 tonight, stabilized it and degassing one last time before adding a fining agent. Hopefully it will clear within the next week and into the barrel it goes. I'll keep it in the barrel for an uncertain time, I'll taste it now and again but I'm hoping in a month or two i...

Time can be a good friend, or if you can find some raspberry juice concentrate or have a way to juice them you can always add back to the must. Raspberries have some magical properties to clear after themselves to a crystal clear mead, so do blueberries. As a matter of fact, I have 3 gal of raspber...

This one is getting distilled, got an infection that has an off taste. It looked like lacto but wasn't nice to the figs at all. I'll strip it down and add to another run. I still have 5 gallons of figs frozen so I'll get on another one at some point. OR make just fig wine. Bummer, But the nice thin...

Not sure what to call this but........ I had about 1/2 gallon of blue agave nectar (light) leftover from my agave shine run so I though I'd make what I'm calling a "Mead". I used 1 gallon of Arizona Raspberry Tea as a base with the 6 pounds of Agave and 9 pounds of frozen Raspberries (thaw...

@rnaka,,, im curious,,, you said you started out with a specific gravity of 1.05 (original gravity?) and ended up with low wines of 20%? ive not fooled with any tequila but never had a final gravity ferment out below .990 which would yield just under 8%? i must be missing something and any clarific...

I posted this on another thread........ "Thought I'd share my results from my recent foray into all DME no boil "Whisky". I ordered 50 lbs of Briess Pilsen DME ($150 shipped). Filled four fermenting buckets (would have done more but is all I have) with about 4 gallons of tap water (ab...

Tequila is a challenge. Here are a couple of hints as I am not going to share my full process as it took hard work to figure out. Keep sg on the low side, it will ferment dryer with a lower sg. I have had 1.056 ferment dry (.997). Do stepped addition of nutrients over the first 3-4 days. It needs n...

kiwi Bruce wrote:Like dihydrogen oxide...it the right quantity, it's deadly. One of the most dangerous forms is salinated dihydrogen oxide...countless thousands have died accidentally inhaling this substance.

Also very corrosive

“All things are poisons, for there is nothing without poisonous qualities. It is only the dose which makes a thing poison.”


― Paracelsus

Thought I'd share my results from my recent foray into all DME no boil "Whisky". I ordered 50 lbs of Briess Pilsen DME ($150 shipped). Filled four fermenting buckets (would have done more but is all I have) with about 4 gallons of tap water (about 103 degrees). Added 8 lbs of DME to each u...

...anything i should add to give off a peach character and taste? How about this? http://www.ecigexpress.com/diy-e-liquid/diy-e-liquid-flavors/lorann-flavoring/lorann-oils-1-dram/peach-flavor-lorann-oils-dram.html" onclick="window.open(this.href);return false;" rel="nofollow I d...

I like my older whiskeys (18 mo only) more than the low-end single malts. My oldest is about 2 yrs, but the early ones don't get tasted very often, which is why I still have them. My new whiskeys are a bit rough and ready. Mine don't taste like anything you can buy, but nor does american whiskey ta...

Hey guys, I just wanted to say thanks to the mods and everyone else on this forum, without which I'd never be opening my own, legal, micro-distillery in Boulder, CO. We're called Deviant Spirits, so if you're in the area please stop by! We're doing a soft opening on Halloween, should be fully open ...

Oldvine Zin wrote:I also ordered a few of the mile high 1 gallon barrels. Has anyone here used them before??

I've gotten a 3 gallon barrel from Mile Hi. I thinks they're Gibbs barrel

Woodshed, I think what goose is saying is more along the lines of you don't travel to another country and insult their traditions. Have your views, as we all do, but let it be known you respect what they view as well. That about sound right goose? Hell, I'll take AG over sugar anyday, but I still l...

woodshed wrote:Funny how people react so strongly to an opinion.

Maybe it's a matter of tact, often lacking in cyberspace

Reed

Hi all I am very new to this and am looking for amounts of yeast to use I have been given 20 litres of fresh apple juice and want to make eau de vie I have searched and searched but cannot find which and how much yeast to use per litre Can someone help please or point me in the right direction for ...

rad14701 wrote:I doubt you'll see much of anything there that hasn't been discussed here... We've had some in depth discussions here about yeast over the years... Seems almost cyclic...

I guess if it's all been discussed might as well not even have a forum.

Back to lurk mode.

Aerobic fermentation stage = oxygen present and the yeast colony primarily multiplies Anaerobic fermentation stage = no oxygen present and the yeast colony primarily turns sugar into CO2 and alcohol The OP should have learned this during what we consider mandatory research here in these forums and ...

Don't know for sure but I think Stranahan boils their wort. I presume so because I was told on the tour that they use Irish moss prior to fermentation to reduce protein. They also filter their wash before distilling. Not saying it's the right method, just that it's done.

gonna have to try it with my new enzymes From that article it looks like the sweet potatoes will convert themselves if simply brought to mash temps for a while. Save the enzymes! I'll be checking this out for sure. :D Thanks for posting RNaka, this is inspiring. :thumbup: I like where this thread i...

Greeting,

Been thinking of making a version of shochu using sweet potatoes and came across this article.

http://www.jbc.org/content/44/1/19.full.pdf" onclick="window.open(this.href);return false;" rel="nofollow

Thought it might be of interest

Reed

Was it a Lagavulin/Laphroaig level peat or a Bowmore level peat? And do you know what the ppm level is on that? My local homebrew supply can apparently get Simpsons peated malt as well. :ewink: Just waiting to hear back about the ppm level. Here's the best site I've found about Scotch: http://whisk...

I can attest to these: http://www.ebay.com/sch/artscraftsofmexico/m.html?item=251307008503&hash=item3a8310a1f7&pt=LH_DefaultDomain_0&rt=nc&_trksid=p2047675.l2562" onclick="window.open(this.href);return false;" rel="nofollow They're thicker than the others you can ...

The amount of water that is used has nothing to do with denaturing the enzymes. Enzymes are denatured chemically or by heat. Generally, 2 lbs of grain per one gallon of water will give acceptable results. An all malt AG mash should get an OG around 1.060-1.070. Big R Hi Big R, Just curious why the ...

If ya wanna use this as a scare tactic for beginners then fine, but this was hardly a situation that anyone with even a trace of common sense would allow to happen. The MASSIVE leak that they simulated using 100% abv alcohol in an almost airtight room, then waiting until the exactly right time to l...

Hunter87 wrote:Well I'm new to cigars so I joined the Thompson cigar club . They send. 5 cigars a month for 29.00 of all different kinds . Enjoying a monte cristo now as I run the still. So what do you all like?

Believing that civil disobedience is the hallmark of a free society I favor Cubans.

Reed

Their second attempt was even more unrealistic. Not to say that we shouldn't be concerned about safety regarding our hobby. Just saying that episode "proved" nothing You are completely wrong. In the small scale model in their shop. Showed that the alcohol vapors will collect at the lowest...

When it comes to this type of show just remember that they do things to the extreme for theatrical embellishment more so than for factual realism... They always have to push things way beyond the realm of normal just so they can get a big bang because they have been led to believe that that is the ...