Home Distiller

It is quite normal for many desirable and different flavors to show up throughout the run even down into tails as well.

Any reason to avoid using the juice? I mean, with a neutral you've got to dilute it with something eventually... might as well dilute with something wholesome/flavorful like the original juice. Although if you just wanted to keep a bunch of orange/citrus flavored hooch around for other uses, then y...

The zest of the orange alone should be enough for the orange/citrus flavor. Avoid using the juice. Put some in a jar of neutral, let it get strong, then blend it into whatever base you use for creamyness to whatever proportion you find enjoyable.

I know your wood supply is low at the moment, but mixing so many different woods, of different sizes, at different toast/char levels in the same jar is also gonna be really hard to keep track of. Do you mean in terms of remembering whats in there? Or in terms of tracking flavours from individual wo...

Looking forward to the follow-up video on oaking. It's amazing how fast it picks up color. I'd recommend smelling and maybe even tasting a bit of it every few weeks for a more first hand feel of how the process can change a product. Im looking forward to tasting it! haha Cheers man. Agreed its pick...

Looking forward to the follow-up video on oaking. It's amazing how fast it picks up color.

I'd recommend smelling and maybe even tasting a bit of it every few weeks for a more first hand feel of how the process can change a product.

Second, can I get away with a cheap controller here??? Something like this: Hongville HV-FSC Variable Fan/Router Speed Controller for Duct and Hydroponics Inline Fans https://www.amazon.com/dp/B074D35YB8/ref=cm_sw_r_cp_apa_IfBZzbQZ89SEP" onclick="window.open(this.href);return false;"...

Taste daily for sure. But it really depends on the type of cinnamon too. In a pint of UJSSM I've had enough flavor at two days with one type (3" stick) and up to 6 days with another.

I prefer fruitier and spicier peppers like habeneros. Left residual pepper flavor, and more heat. Though usually I just want the heat/warmth rather than pepper flavor.

I'm rolling with 5500 watt rippple and bought the small controller hoping it works on 220 The only difference between the small and large is the size of the plastic box. I bought the large, and you can see how much larger the box is in my pictures compared to the one shown in the pictures in the in...

bitter wrote:What bottle was Absolute and what was his. this was not clear in the video.

B

I assumed the bottle with the plastic lid that needed to be cracked open was the commercial one.

Could tell you were riding high on that feeling of a plan all coming together. If only someone could bottle that feeling, nothing better, though a good homemade spirit is good too.

Would be interested to know the ABV of each jar you collected, but I'm guessing that would be in a seperate video on cuts. Once you figure out whether you are happy with your process, would be interesting to see how you packed the column. Things like how tightly you rolled or bundled the copper mesh...

Bubble activity has basically stopped, so I checked the SG. Measuring 0.995 with a temp of 68°F (exactly my hydrometer's calibration temp). Has the right smell, doesn't get sticky when dry. Is it really possible that this can ferment dry in 4 and half days?! I wanna run it again, is there anything ...

Interesting thread for sure. Thanks for the update.

Some nice wood you got a hold of, but you're gonna find it's not gonna sate your needs pretty quick. Put down 6-7 one-pint jars on oak, and you'll learn that 6 months to a year of aging will leave you wanting more oak sticks for aging while previous batches are still ongoing. Each of those sticks lo...

Tito wrote:Should i stir the cap each day or let it ride?

Let it go imo, you've already got the yeast in there, see if they get to work rather than stirring in more ambient air and the buggers floating in it.

How much yeast did you pitch?
what temp did you pitch it at?
and what temp is the mixture stored at?

I wouldn't worry too much after just one day.

As far as the water/banana ratio I would look up the sugar content per weight of the banana and treat that as pure sugar in some online wash calculator and top off to whatever total volume is need to hit a conservative SG, like 1.070 or so. My gut tells me that 90F is too high for almost any ferment...

The answer is, it depends. It never has to get clear enough to bottle as you would a wine, but you can definitely still something opaque, as long as its finished fermenting. The thing to try and avoid is to run something gloppy enough or with large enough bits in it that it could cake up on electric...

Another vid, another good example to point people towards when they ask.

Very nice vid. Any plans to replace the flour paste with more ferrules+triclamps? Everything else in your rig is very solid and modular.

Also, any chance you'll try and get a large sightglass to clamp over the filling port instead of a solid plate...just because it'd be neat?

StillerBoy wrote:At your SSRV, your schematic showd that you have wires at 1 and 2, but no wires at 3 and 4, which are the wire to run the pot.. without these wires connected, you will get no power going to the element..

Mars

It is there, but in bright yellow:

Have you measured the resistance across the potentiometer terminals you chose to wire up, to ensure it goes from extremely high to extremely low resistance as you rotate it through its position? Does your fan spin up when you flip your power switch as well? What does your volt/amp meter display when...

I'm just waiting to hear about the creamsicle results... Creamsicle "Dreamsicle" was a fail. It may have been my method but it was unpalatable! In case you want to take another go at it, you can get most of the way there just using orange zest (outer skin above the white) in a spirit: htt...

You can mount an electrical box on it, I got a metal enclosure for grounding the still and housing the element so it is detachable with a tri-clamp:

http://stilldragon.com/index.php/element-guard-kit.html" onclick="window.open(this.href);return false;" rel="nofollow

not to derail further, but someone has to explain to me the difference in and why it's easier reading freshly typed words as opposed to reading archived typed words. My guess is that since reading in general is harder, it would also be harder to sift through search results quickly to find what is r...

Jes2xu wrote:Just in case you didn't notice I have been putting off the shotgun build. It made me a little nervous!

Time to give it a crack though.

Seems like it all worked out in the end, combination of due diligence and video editing magic. You're in the home stretch now!

Like NZChris said you would need to assembly your own way of controlling the power to the hot plate as the typical thermostat control cheap hot-plates come with are appropriate for cooking, but not distilling. In the interim, adding a large heatsink, like a big block of metal, can smooth out the spi...

Sugar wash down for cleaning run. But more importantly looking for a little help in terms of how to organise the distilling space. vnYL5RTf7n8 I would say don't make any permanent installations or decisions until after your first keeper run on the still (after cleaning/sacrificial runs). You'll nee...