Home Distiller

devotus wrote:If you have an electric element inside the still then you'll have to figure something out as I have no f**** idea what you could do.

Has anyone actually tried this and confirmed its a bad idea?

Has anyone else got a toasted smell or burnt elements after using immersed heating elements along with the macerated herbs?

Anyone know where its even possible to buy unmalted rye?

Hound Dog wrote:I don't like regular CM at all.

Which CM? White?

Of the 6 white rums I have, CM White Rum tastes the most like panela rum to my palette.

Just because you think they are brand new. Doesn't always mean they are. And how they were handled from the manufacture to your door. Can make a big difference. Have these particular enzymes been used with another grain with good results? I guess that's a risk everyone takes with everything. You de...

The enzymes are brand new straight from the manufacturer. I've checked the PH and used the recommended amounts of enzymes (well actually double the quantity since I added them on warmup and cooldown). I've checked the clearest liquid I can get short of running it through a coffee filter first (hmmm....

Gelatinization of corn occurs at 180, I tried to keep mine 190-200. I've seen a variety of published temperatures all in the 144-169 range. None as high as 180. The enzymes denature/become inactive over 176ish so I don't think you want to exceed that. How are you malting your corn? I'm not. I just ...

Flakes corn is pre gelatinized corn. That has been through a roller. It doesn't need to be boiled. Bringing it up to gelatinizing temps. Should be all that's needed. What geletanization temperature would you recommend? I'm not using cracked corn this time. Just the flakes. I think I did all you men...

From 10 gallons I ended up with about a gallon of 40%. I didn't malt my corn long enough so didn't get 100% conversion on a 50/50 split. I added some sugar to make sure I did get some product, probably 5 pounds is all though. How many pounds of corn? If I did the calculation right it seems 38oz of ...

I might think that seeds meant for planting are a different (higher?) quality than ones that just need to be used as an ingredient. I hope there is a cheaper source somewhere.

Update: I brought it all up to boil for an hour and then brought it back down to 145ish, added 2lb of 6-row and let sit for several more hours. Spent several more hours at 120ish after adding Beano and after iodine tests sort of showed it converting pitched at normal yeast temps and then let sit for...

So "green anise" = "anise" = "anise seed" and "anise" does != "star anise", but where does one buy potentially pounds of anise. Most sources I've found sell in oz.

How much Beano?

I need better enzymes next time, but this was Crosby & Baker Amylase. None of the directions (probably wrong I'm guessing) I'd read indicated that boiling was necessary for flaked maize (http://www.brewingwithbriess.com/Products/Adjuncts.htm#YellowCornFlakes" onclick="window.open(this....

This is the process I used: 12gal water 16lb flaked corn 4lb cracked corn Boil 4 gal Add 2lb cracked corn Boil 30 min Add 6 gal water or to 165f Add 16lb flaked corn Cool to 152f adding rest of water Add 2lb cracked corn Add 1.5tsp amylase 90min at 152f longer if iodine shows starch The problem is t...

So how would a 4" plated boka compare to a 4" plated dephlagmator?

As far as the boka's takeoff, you could use something bigger than a 1/4" needle.

Are all these banana weights with or without the skins? I see one recipe that specified unpeeled, but the others did not.

Anyone tried nuking/aging with corn (cracked, whole kernel, cob)?

The second type of pot distillation is performed in a reflux still [snip] This type of still is far more efficient and can produce a high proof, high quality spirit in a single run. You would want your reflux column detuned so it performs like a pot still so in that case you would run it as if it w...

There are two basic types of pot distillation: The first involves a traditional pot still, which has no cooling in the neck or column. The second type of pot distillation is performed in a reflux still [snip] This type of still is far more efficient and can produce a high proof, high quality spirit...

I just ran off a batch of Gerber Barley last night that had finished in 60 hours... 4 gallons warm water (full measure, not total wash) 8 pounds white sugar (not inverted) 3 tbsp Fleischmanns dry active yeast What's the significance of the changes from the original Gerber recipe? Specifically, 3 tb...

Not desperate, just curious. By this time, its gone through vinegar runs, vinegar soaks, citric soaks, water distillation, foreshots and heads. One might think the hearts are clean.

What makes the 2nd run safe whereas the hearts of the "sacrificial" run are unsafe?

Obviously the 2nd run is theoretically started completely clean, but have there been any real scientific studies on this if the sac run looks, smells and tastes good?

I read it precisely at 60F which is what the default calibration called for.

How much sugar is a little sugar? Dump it in or sprinkle on top?

So I followed the recipe in post #1 exactly for a 2 gallon run and measured the S.G. before pitching the yeast. The hydrometer read 1.034 which seems extremely low. Did I read it wrong, is the hydrometer malfunctioning (plain water reads 1.000 or am I misunderstanding what the S.G. should be?

Jumped right in head first with a 1 tbsp per liter citric powder water ratio. Next question -- how long?

Ah, now there are enough breadcrumbs to follow.

What concentration of of citric acid (the powder/crystals) to water? For preserving, the container suggests 1/2 tsp per quart. Use the same?

Is the blue vinegar useful for anything?

MDH wrote:The patina is copper hydroxide. Just react it with citric acid solution. Don't discard the blue liquid resulting from it, it's useful.

Useful for what?

That was part of my concern. That the vinegar was doing something I didn't want to the copper and that running more vinegar would be like trying to comb/groom a long haired dog -- the hair would only stop coming out when there was no more fur.

I suspect the pipe is dirty, but other than being blue, its perfectly free of obvious flux and "dirty shit". I just don't know if this is normal and to be expected or not. Do I keep it "cleaning" until its no longer blue or just switch over the the sacrificial run?