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Thanks all, someone out there may know but are the single cask 20+ years kept in the same barrel for the duration? I always assumed so but the amount of evaporation, leaking, tannins, etc. have me second guessing.

Hey Friends, I have a son due any day now and would like to run a bourbon wash and barrell for 21 years to celebrate with him on his birthday. I have a 15 gal white oak already but nervous that amount of time will cause over oaking. Any techniques to accomplish a great product that don't involve pur...

Thanks for all the help guys, Hopefully it comes through, I did choose a tried and true recipe (hook rum). I just didn't math good when I was adjusting for my larger fermenter size. I'm going to run it this weekend and we will see. Off topic and I will post in the appropriate channel but; I am curre...

for next time, did I just go wrong with the SG being a ridiculous 1.2? If that happens again is there a different yeast strain I can use?

I'm on a pot still... I guess I'm going to just run...and run...and run...
then cinnamon and vanilla the hell out of it to cover everything

Thanks for the advice. Before I take up four hours of my running the wash, is it worth it? Better off dumping it down the drain and starting fresh? Any of it be drinkable if I run it through a few times? my OG may have been slightly less than 1.2 upon realizing my mistake I watered as much as keg wo...

Evening All, Wish I was writing under happier circumstances. Earlier I posted a topic on a yeast that can take the heat, thanks for all the help there. Now I find myself at a different cross roads. Fermentation has stopped, and an attempt to aerate and re-pitch hasn't yielded anything. Here are the ...

Thanks for the quick replies,

I will water her down and see if that will kick start.

I've always just rehydrated yeast. Is this the correct process for full process?
2 Cups Bakers
95F water
2 TBLS white sugar
Put in blender for a few
Then dump?
Wait time?

I am "forced" to do all fermentation in the garage, and here in the midwest we are in a heat wave. Fermentor is insulated but garage temps swing from 80-100+. Temps from fermentor are holding steady between 86-90 I have a rum wash going with a SG of 1.2 (long story, I know that it is high)...

Thanks for the adivice

one last question, how much is she adding per 750 bottle? I understand its adding to taste but I had reduced the 2 cups down to about 3/4 of a cup. went all in one...a bit much but trial by fire.

@cuwhistle what % did you bring it to? I was roughly 25% but I had a 15 degree temp difference and it was municipal tap water Maybe cloudy was a bad word to use, for clarity I'm very happy. I have a nice clean (able to read through) spirit It still taste a little "thicker" on the tongue. A...

Help the rookie out here, water? I ran a stripping and then ran again at a spirit run. Diluted the spirit run to around 25%. Going into the flavoring my spirit was as clear as I can get it (see other post on cloudy spirit) but I could read through it so I was happy. I am concerned on filtering after...

@belly that's what I'm thinking too...going to take some time. what do you all think about making these "spice essence" from extracts? I was thinking about ordering some caramel extract, blend that with some vanilla and cinnamon extract. steep it in the full cloves and allspice berries the...

Yes sir, learned that one the hard way.

Seems when shaken the bubbles don't react the same way as they do in a commercial spirit, and there is definitely a texture difference.

Due to my pot still vs their industrial size reflux?

This may go hand in hand with my previous post but it's an issue that I came across today. After making a batch of clear rum and having decent clarity, I boiled up some "Mash Rookie's Daughter" spiced essence. Great flavor, beautiful dark brown color but cloudy as all hell. What can I use ...

Hey all, probably widely known but the noob here doesn't know what to do. What do you all cut with that doesn't yield a cloudy spirit? I'm using distilled water but there is just something off from the commercial products and mine. On the palate my product tastes "thicker" rather that the ...

I'm going to post another thread as well but I thought i'd reach out. Love the recipe just tried it and I think after some fine tuning I will have it down. Problem is...its cloudy. I tried to put through coffee filter but all the spice particles clogged of the filter. Then tried to filter through co...

All thanks for the help. @Bob you're right that isn't the easiest recipe. But there are some good bits in there I enjoy. I will definitely dilute to around 25% abv for my spirit run still charge. I think that should help a lot. I'm wondering if I should just develop a clean white dog and then work o...

thanks for the help; should have mentioned I'm double running this batch. Don't get me wrong I have a smooth good tasting product. @jimdo help me out here I'm not familiar with Panela, actually first time I've heard of it @noobsauce, thanks brother. Should have mentioned I'm splitting my yield into ...

Been awhile since I've posted, too busy making the good stuff. After using the Puggi Rum Recipe 11lbs brown sugar 1.8 gal molasses 5.2 gallon dunder 1 tsp citric 2 tsp tomato paste 1 tsp bicarb 2 tsp miracle gro (my addition) 1118 yeast And aging; french medium toast chips 3 weeks 24 hours of evapor...

Wondering, how important is a thumper for the occasional hobbyist? Currently running a 16gal pot still with a liebig. Hoping to one day to go legit, but is this something I should be worried about now in my infancy? I think my resources should go into producing a parrot over a thumper but wanted to ...

A little off topic but maybe a new idea for a recipe. What are the thoughts on using that DP container to add some flavor? I was wondering a coke flavored rum? PATENT PENDING...if it works lol!

@ viking; good call I always wondered if that can be done

She is going strong now, so no worries

I picked up fleishmans yeast at walmart and didn't read the label to carefully. It is for bread machines, will this stuff work or do I need to take it back?

Thanks guys!

Any advice for a month long ferment? need to aerate? or other info?

Oh wise and all knowing 'stillers Shrank the Hook Rum recipe down to a 4 gal batch from the original 16 and fermentation is slow. I had to substitute some ingredients due to lack of availability (I am currently under 2ft of snow and getting out isn't an option), which could be causing me problems. C...

I've been experimenting with the MUM/Econo/ Birdwatchers fora few batches now out of a pot still. I've got my temp science down decent and predictable and I'm coming off with a pretty decent neutral spirit. Problem is I'm looking to make vodka, not a neutral. While I see how silly that last sentence...

Thanks for the help! I'm going to airate the hell out of her and pitch another packet.

Ha! Sorry my friend, I'm not trying to hold out on you I just don't know any better. Initial SG:1.080 36 hour SG: 1.080 <----that's not a good sign I'm using a puffer (water lock) I was getting a release of CO2 about every 4 seconds on batch 1, this batch is every 10. How can I airate? haven't made ...

using the 1118 yeast
SG 1.080
Temp: indoors (kitchen) flux from 66 to 70

thanks for the help

Learn from your mistakes is my key learning here but... I recently made the MUM wash and in the end came out with 6.5% of what should have been 10% abv. Telling me I still had some sugar to eat up. Then I thought, well more yeast will resort in more fermentation. so on my second batch I doubled my y...