Home Distiller

Running the sucker right now. It was off to a slow start so I left for a couple of minutes to do something else and my trusty foreshot shot glass overflowed and the entire kitchen smelled like a raisin scented nail polish remover :( Pretty sure I only lost some heads along with the foreshots so it's...

So what would be a good ratio for a medium brown flour and should I go peat smoked like a barley or a wood? Also should I use a wheat flour or some other grain?

I've been reading up on flour washes on this forum and decided after a relatively decent run with a basic white flour wash to jump into the weird stuff so I'm thinking of browning the flour first in a cast iron skillet and then throwing it in my smoker for a bit. I'm not entirely sure what to smoke ...

You really need a hydrometer reading to tell what's going on, one before you add yeast and one when it's all done. God freaking damn it, I knew I forgot something. Well, too late now and I could always use the good ol' taste test later. So far it tastes good enough to drink on it's own and the rais...

im thinking a number of years ago they made a law that refiend grain products had to have nutrients added. as some were staving eating them.but what they are i have no idea. To meet official definition of flour in the US doesn't need to be enriched but pretty much all companies do it anyway, it's c...

Durace11 wrote:When you caramelized the sugar you actually make some of the sugar unfermentable. Raisins are a great nutrient source so you are probably fine. Sounds like you are distilling something like a bochet.

Wow. That was fast . So what should I expect when it comes down to final ABV on my wash?

That yeast was bubbling like crazy! It died down but damn near burst the glove, I more or less just used my normal sugar wash recipe but caramelized some of the sugar and added raisins. Does anyone know if caramelizing a sugar wash would help the yeast along by breaking down the sugar for it? Maybe ...

Carboys and nailgun? Is there a funny story there? :?: :?: :?: I modified my nailgun to be able to shoot without the safety that only allows it to fire when pressed up against something and used it to put together a cabinet with annoying interior angles that I couldn't quite get to, at one point I ...

I got bored and decided to make some basic molasses wash to test out my new worm only to find out that I don't have any molasses and my carboys all broke after I got too enthusiastic with my new nail gun (this is why I can't have nice things :cry: ). I did however have a sack of sugar and an almost ...

rad14701 wrote:Was this annealed copper tubing or rigid copper pipe...???

I think it's annealed but if it's not I could just do it myself.

I thought I found a pretty good deal on tubing (23 bucks for 12 feet of 3/4'' tubing+ shipping) and I guess I really didn't think too hard about how they would get 12 ft of tubing through FedEx till I got the package and it was 12 feet of tubing chopped into four 3 ft peices. :roll: I know I could u...

[*] There's some stuff here s well - http://homedistiller.org/forum/search.php?keywords=whey :oops: I really should start searching before I ask questions. I'm still abit confused though, will kefir grains mixed in with whey make the blaand or am I missing something. Also, will the blaand get anythi...

Wow, that was fast ! Thanks a million for the links but now the search begins for an obscure and most likely stupid expensive yeast . Well if all turns out right I'll be sipping whey wine and hopefully have a starter culture to boot.

Pinkie Pie cause she works in mysterious ways and throws one hell of a party my thumpers' names are Tweedle Dee and Tweedle Dum

So I've been looking for something that I didn't try to get drunk off of yet and I found a drink called blaand that will either taste awesome or kill me http://en.wikipedia.org/wiki/Blaand but there's not much to be said about the actual process involved except that cheese whey was dumped into an ol...

You know I could imagine that if you some how find a diabetic animal large enough so you could take a pint or two of blood without hurting it you could use that and cooking it will coagulate tmost of the proteins and as a bonus kill all bacteria. The hibernating frog blood might take too many frogs ...

jus teasin wrote:Can you see him in the mirror? Check the mirror.

What are you talking about... Holy crap! I gained a bit of wieght over the winter.

I was talking with my cousin couple of nights ago over some mead I made and I was telling him how the fermentaion process goes and after a bit more mead he asks if I could make wine from blood :shock:. At that point I took the bottle away from him and he still will not shut up about it. He says that...

Maybe you should try boiling it first to soften it up and use a bit over ripe ones and I heard something or another from my grandma way back that if you peel persimmons, string them together and let them hang from a nail on a doorway it gets rid of some of that tacky feeling which I assume means les...

Is it possible to get a culture going on this stuff from the kind you buy so you don't have to constently buy it? I don't have a source for corn stalk and I'm pretty sure that the corn I get from the store is shot full of pesticides and I'm not too sure that the organic kinds will have the right kin...

This site has gotten me through more then a couple jams and answered more questions then google or my gut could tell me, and I will now show my appreciation by asking incredibly stupid questions and filling the boards with my bull, so in advance I'm sorry.

I remember when I used to drink cooking extracts, vanilla to lemon I've tried them all when I was a stupid and younger, only good thing I can remember is that your burps tasted mighty good after a shot or five of that stuff. Let me tell you you have not had a hangover till you wake up after a couple...