Home Distiller

The HDGoogle search is amazingly good, the search box up in the right corner is not so good Damn, how did I not see the hd Google search quick link. I have been going to Google and searching and 95% of my quick searches popped up homedistiller.org at the top anyways. Thanks for pointing out the obv...

I am actually asking for a friend. I have always used new water. I did read around and saw some reusing for flavor. I prefer having bitter moderators point me in the right direction considering the search function here sucks.

Is it possible? What would need to be done to successfully reuse the wash out of a boiler after distillation for refermenting new wash? Wanting to save water. Or is this all bad?

I have a friend that has a reflux, uses turbo sugar washes, and dilutes it with distilled water. His shine burns like hell always and gives me the absolite worse headaches. I have a pot still, drink mostly hearts of ujsm, aged in my mini barrels, very smooth going down, and dont get hangovers. I ima...

According to cokesmart.com one of these cases weighs 56.2# x .65 = 36.53#'s of sugar. Not really a cost saver.

Filbrewer,

What are you saying exactly?

well now that I think about it I did use a diffent yeast on previous UJSM runs. Previously I used baker yeast. This time I used EC 1118 yeast. I use LD Carlson yeast nutrient (diamonium phosphate).

I have a pot still with a recirculating submersible pump. During runs I periodically let the water tube pump into sink and refill cooling bucket with cold water. The other day when I was draining the bucket I forgot I was doing this and stepped away for a minute and ran the pump dry. The still overh...

I modified a 5gal UJSM with 60 uncooked corn tortillas instead of cracked corn and it turned out very well. In fact I'd say its a good bit better. The wash had much more of a vomit scent to it but turned out great after running through the pot still. I cut the tortillas up, added them to a stock pot...

I completed this recipe yesterday and have to say it doesnt come close to any peach brandy ive ever had.

What kind of yeast was used?

I read for peaches that the Lallemand ICV-K1 yeast does extremelly well. They run $0.89 per packet online. I have been keeping an eye on peach brandy threads and feel I am going to take a swing at this very soon. I will probably go with canned peaches to start since I am now out of season.

The place I listed at the top now carries tri-clamps and kegs. Fairly cheap as well.

Bacon Infused Bourbon .33 cup of rendered bacon fat 3 cups of bourbon Cook a pound of bacon and reserve the rendered fat. Add .33 cup of hot fat to a jar and fill with bourbon. Seal and allow to stand until it reaches room temperature. Place the jar in the freezer for 24 hours. The fat will solidify...

I would just purchase pure cap. Extracting cap is extremely hard to do without getting a lot of flavor. Ghost peppers have a lot of flavor.

Bacon Infused Bourbon .33 cup of rendered bacon fat 3 cups of bourbon Cook a pound of bacon and reserve the rendered fat. Add .33 cup of hot fat to a jar and fill with bourbon. Seal and allow to stand until it reaches room temperature. Place the jar in the freezer for 24 hours. The fat will solidify...

WhiskeyD,

Is the method I outlined above a reasonable method for smoking bourbon? Any trade trade secrets youd care to share?

frozenthunderbolt wrote:aaand i'm 27 today

Happy birthday. I can drink to that.

Forgive me, but isnt liquid smoke already availaible from many different sources? Are you hoping to make a different/better product or is there something wrong with what is already available to you? As far as smoking bourbon I was thinking only using the smoke of oak, which I haven't seen available...

Bushman wrote:Just thought I would be picky, the last age group should be 66+ otherwise a 65 year old has 2 choices!

Oooops.

I would also like to collect smoke for cooking purposes.

I may try all the above and do a taste test.

Big brother already knows my IP location within an inch.

humbledore wrote:Bardstown I am half a century in. I grew up in southern Indiana, are you from Louisville area? That's the bardstown road I remember.

Name = location

INGREDIENTS For the sweet potatoes: 6 pounds medium Garnet sweet potatoes For the streusel topping: 3/4 cup packed dark brown sugar 3/4 cup all-purpose flour 1 teaspoon kosher salt 7 tablespoons cold unsalted butter, cut into 14 pieces 1 1/2 cups pecan halves, finely chopped (about 6 ounces) To asse...

Hospitality. Both restaurant and hotel. Currently restaurant.

Trying to get an idea if this hobby spans across many different age groups. The simple fact that this poll is placed in the off--topic discussion should help me gather a more accurate data of enthusiasts rather than loaded down with 18-25's trying to get rich quick.

How old are you?

The quickest hassle free solution I found on the internet was the fish tank aerator method. Put the aerator at the top of chimney and let it collect smoke and pump it to the bottom of a jar or bucket of water. When I get around to completeing this task I will let everyone know my results. The idea o...

Thanks for the alton brown episode, seeing that gave me another idea. I want to collect white oak liquid smoke so that I can add it to my wash post ferment. If that doesnt produce any flavoring results I may add some after distilling. I want to produce a smoked bourbon.