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Much thanks.

A feller I know usually just washes his column with hot water after runs. He tells me a dark patina(still can see copper thru) has developed inside his column. He'd like to know y'alls feelings on keeping the column as is, or are there some who use citric acid,lemon juice ect. to keep the internal c...

Appreciate the advice Odin. Just trying to experiment with the flavor profile some.

Hoping the sour mash process takes well to the rye and malted barley; will up their percentages. Thx

August

Thanks. Thinkin about corn malted barley10% and rye10%. Appreciate replys.

I know a feller that's had good success with multiple gens of UJSSM. Ages(flavors) real nice. He's wondering if any of you fellers know if the UJSSM method works well with a percentage of barley added. And if so, what flavors could the barley impart. Use malted barley, or just the grain unmalted? Ot...

I was doing the JD distillery tour last summer and had a chance to taste the regular JD white. They use their white JD to ignite the rickets of maple wood for making their charcoal. The tour guide comes down the line with a pump sprayer full of white, and sprays the back of tourists hands so they ca...

Welcome and safe stillin'

August

Welcome to the forum, safe stillin'

AW

Welcome to the forum, safe stillin'

AW

Welcome to the forum, safe stillin'

AW

Welcome to HD forum,

For whisky try UJSSM under tried and true recipies. For a neutral Birdwatchers or DWWG. Safe stillin',

AW

Welcome and safe stillin'

AW

Welcome to the forum, safe stillin,

AW

A feller I know says its a good idea to seal your fermentation bucket just after you pitch your yeast. Dont open it again to avoid infections if you can. Sounds like your fermentation is a bit slow. A number of things can affect this, some of the more common ones are a low fermentaion temperature, a...

Weingeist,

I'd water your product down to 40% or lower and re-run it. You might want to double or tripple run it if too much flavor
comes over on the first reflux run. Cheers,

AW

Welcome to HD forum, safe stillin'

AW

Sam, I think yer gonna find that most around here are not to keen on using "essences", when you can make better than that by yerself. In fact, making yer likker taste like you want it is really half the fun so why would you want to stop after makin yer shine. Slow down, read the site, ask ...

Welcome to the forum, safe stillin'

AW

Yes, trub was covered with fresh water and lid was replaced with airlock.
Thanks for your help Mr. P.

AW

A feller wants an opinion on how long 4th gen backset from the UJSSM will last in the fridge. He's thinking of using it to add to an All Bran start for the acidity and to add favor if it's not too old (8 weeks old). He's also wondering if the UJSSM yeast bed that's been sitting under airlock for two...

Welcome to the forum, safe stillin'

AW

Welcome and safe stillin',

AW

Howdy and safe stillin',

AW

Howdy, welcome to the Forum and safe stillin'

AW

Howdy and welcome to HD Forum,
Safe Stillin'

AW

Welcome to HD Forum,

First do yer vinegar run, then your sacrificial alcohol run (cheap boxed wine is good), then yer ready to go. Safe stillin'

AW

Congrats and safe stillin'

+2 BR regurgitation.

AW

A feller I know just uses a couple of cinder blocks, just sayin'

AW

Hello and welcome to HD

AW

Hola, safe stillin'

AW