Home Distiller

Sounds like a waste of good beer to me. I love IPA but I don't see any need to distill it.

Man, this stuff turned out great. Definitely not cost effective, but the syrup had been gifted to me by a sugar mill worker and I have no use for 3 gallons of cane syrup. Fermented out nice nd dry in about a week.

Haha, I love it! I'm givin this idea a try with my next pot of squirrel stew!

Tried this recipe out last night, but my SG was 1.14 when I filled it to six gallons. Ended up splitting into two carboys and adding a little cane syrup to each to bring it to 11gallons total, with a SG of 1.08. Pitched with redstar Pasteur champagne yeast

I am considering a sweet potato mash. Anyone have experience with this? I know the glycemic index of sweet potatoes is much lower than whites, so to me that is less sugars. Please correct me if I'm wrong. I can just imagine a sweet potato pie batch of seasonal goodness...

Yeah I am not sure on what kind of ratios to use. Vanilla seems awfully potent

I was thinking about some vanilla, and I considered a tiny bit of lemon rind but lemongrass seems like a much milder choice and I happen to have about a kilo of it.

Ok so I will infuse the neutral with ginger and cut it to about 30%abv with the sorrel. Any ideas for additional flavoring or should I leave it simple? Was thinking about a couple cardamom seeds

There is a commercial liqueur called HUM I believe that is hibiscus ginger flavored. I would like to try to make something along those lines. Anyone have experience with floral additions? I figurd start with a strong neutral and and use crystallized ginger, but I'm confused on how to get th hibiscus...

Took it to 1.070 and pitched it the other night. I will let ya know how it goes

I'm sure this topic has been touched on, but I just got some darker lookin cane syrup that has great smoky undertones. do I treat this the same as blackstrap or light molasses or altogether differently?