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Ill message DIY and see if hes down

Anyone down to do this again at my lake house? Im back in hardware mode completely rebuilding the rig with 2 thumpers sort of a Caribbean rum setup should make good gin too.
B.S.

My preference when it comes to distillates and rum is always light tasting ones. I for the most part dont like aged products. Some aged ru is splendid but still, i prefer light ones as i am into mixing drinks and liqeurs and as such, a true clean azeotrope is the best base for almost all my uses. B...

well 2020 was a bit crazy, hopefully things will open up soon and we can go back to the lake to meet up. My honey Bear was in the barrel for 13 months and its a home run, My Neutral/Vodka came out way better than I ever expected and my gin experiment was a success also, i ended up taking some of the...

tasting it every month was the real interesting part and how very different it was every month. i will say month 8 was very hard not to drain the barrel it was sweet and super smooth. it has more bite now and a little more oak but not too much. i compared it to some commercial bottles and i am very ...

I made a few batches of this to get 4.5 gallons of 130proof that went into a new 5 gallon bbl. 13 months later it came out at 140 proof and a rich dark color with lots of sweetness, vanilla and caramel flavors. I have a lot of good commercial bourbon and I can say this holds up to some very highly r...

Auber has an actual still controller that works great https://www.auberins.com/index.php?main ... cts_id=559

DIY, I have 2 6th BBL for a double retort build I am collecting parts. Next up for me is going to be a rye that I will age in the run barrel. After that I think I will go after the Pirate rum recipe that i have seen with pineapple and bananas in the mash. ill need some neutral too so i will be busy.

I have some vodka and Gin I am very proud of. I hae had honey bear in a barrel for 8 months and its pretty amazing in a taste test. It keeps getting better I thought it would be out a while ago but I am holding out

Crown Royal claims to be a blend of 50 different whiskys. It's the Canadian equivalent to Johnny Walker (Scotch) with it's blend of 40 different whiskys. The mix of all those different blends is likely what give CR that really smooth taste it has. I'd love to be able to make a nice drop like that a...

I would like to nail a “Crown Royal” which I enjoy very much, sounds like a little corn more rye and a little barley might get me in the game

Tolerant to a higher Brix without stressing and neutral flavor is the claim we will see for the money it’s not an expensive test I made two batches one with bakers and one with the FP1 we will see how they differ soon

I’m using the Ferm Solutions yeasts, 927 and 921 for sprits and rum, with great results, I just got the vodka yeast have not tried it yet. Their enzymes work well too. They have there own distillery and are very helpful with helping you get the process down

Hello everyone! I missed you, got a little busy with life and work. Tomorrow I will fill a new 5 gallon barrel with Honey Bear that even white I’m pretty happy with. About to run 50 gallons of what I hope is a clean neutral so I can test out the gin head. Also following in DIY footsteps I have some ...

That’s nice!

Hi Guys! I’m back! Let’s catch up and get together !

I have 50 lbs of rice I was going to mash maybe add some sugar depending how it converts. I want to not get too crazy and keep the yeast happy. Think I’ll just finish the extra 4” packed column to go on top and see how it goes. If it will pull 92% or better I’ll call it good.

I’d like to see it as well please, I am about to build a new controller. I am curious, what are you using to measure ABV?

I have a 5 plate 4” column, I want to make a neutral to try my hand at Gin with my carter head. I know this is not the ideal tool for the job so I have some options. I have 36” of 4” I can out on top filled with scrubbies or something else. I dint really want to build another column if I can avoid t...

That similar to what I do Pope, boil corn or cereal, enzymes at around 190 or so, add malted grains at 150 or so pitch at around 90

I have not been around much but I’m back so next time you mash call me and I will come out we can do some things different, or you come by my place when I do a mash so you can see what we do I am getting decent conversations but we have been doing all grain beer for years. I would add some distiller...

Started at 1.060 and ended at 1 or just under, but there is something wrong. It neither smells or tastes anything like the first batch. Only thing I did different was milk the corn very fine the second time compared to the first. The first ferment smelled great while is was working this one smelled ...

I know, I measured gravity too, I just had a suspicion so I hit it with the proof and tail and compared it to water, same reading, I mean if I run the stilll to 0 ABV it’s shouls be the same I figured. I will throw a few gallons in and see but I’m thinking it went to vinegar, and no To the air it’s ...

My first batch had a very low yield but still worked, smelled and distilled good, I worked on the process got the yield exactly where I thought it would be it went off like a rocket but it smelled bad and tastes sour, dare I say like vinegar. I measured it with a proff meter and it shows zero alcoho...

While it’s certainly not as sexy or high tech as digital stuff a simple analog volt meter is easy to hook up and dead reliable. In the end it’s just a number to give you a reference to run from. I can easily calculate watts or whatever from that. My rig likes to run beteeen 95 and 105 volts most of ...

I have both enzymes they work well, the 927 yeast made some good rum and whiskey, the 048 gives a more floral whiskey Dr Pat told me, I used it but have not run it. I also have the vodka yeast which I’m going to try with rice and distillers malt along with the enzymes for a gin base. Ferm Solutions ...

Looks good Mars! I like the extra adjustment for heat. Old one looking forward to seeing he finished product

So you are adding the second 15 gallons of water to the first with the un malted grain that had been gelanatized, adjusting to 156 and then doughing in with the last 30 lbs of 2 row? That’s how I have been doing it more or less and getting good conversions now

So the low wines smell bad or the smell while distilling? I would be really curious how that tastes,, I would be tempted to make some sort though of gin infusion with juniper, your botanicals of choice and maybe some hops? Navy Gin with a touch of hops and oak ?

I spoke to Dr. heist on the phone and he told me his 048 yeast will give a more floral element to whiskey than his 927 that I had been using so I got some to try. He has multiple strains available and one for neutral so this seems very conterdictory to me. The very fact that Turbo tastes bad seems t...