Home Distiller

Stay away from Stampede Stills , He has no experience and just started building stills a year ago. He even had one catch fire in Canada and people got hurt. Not good. Hell he’s even telling people to put fruit in the thumper! lol every person that has at least some experience know that it does noth...

Brizzle eh? Welcome aboard!

Ho de ho!

Welcome aboard!

Now that.... that I like.

Like the Scottish distilleries, most of the English distilleries use ex-bourbon barrels (or ex-sherry casks)... and a couple of them make amazing Whisky.

Check out Cotswolds and Bimber for two really good ones.

Hi and welcome to the forum.

Does your PID have a manual mode where you can set it up to run at 30% power constantly, instead of cycling on and off around a set point?

I've subsequently found a piece of 28mm pipe, which has been serving me really well for about a year. I'm still only getting about 75%ABV, and it's not the most neutral, though. This winter, I plan on doubling up the 28mm pipe and adding active reflux. I have a plan to pass 1/4in pipes back and for...

Nice idea, very creative, but I can't see it working. The ice will act like a reflux condenser, sending the foreshots back down the column repeatedly until all the ice is melted. At which point you're back at the start, or in fact worse off that you were, because before, the high volatiles only inte...

It's been a while since I was at school, but isn't galvanisation where you coat the steel in zinc to prevent the pitting, not the action of the salt water on the metal itself?

Sunshineer wrote: ↑Sun Aug 11, 2019 12:02 pm Could be the co2 just taking its time leaving how long between airlock bubbles

I'd say it's this one.

Hello!

This thread is THE very best place to start if you want to get into this hobby safely and I will continue to direct newcomers to it... but, if you don't like it, then you can have a full refund of your membership fees.

About that... yes

Welcome Mark!

I'm just down the road from you (so only 2 hours drive in London traffic).

Seems like you're off to a great start with the distilling too.

Good luck mate.

I jumped the gun a bit. After a day of airing out it is better. The medicine smell and taste is almost gone. I didn't have any backset so it was all new. I might have to try it again with some backset. What yeast do you guys use ? Yeah just regular bread yeast. I find it helps to use a good quality...

Oldvine Zin wrote:

acfixer69 wrote:Welcome to HD. Sorry to hear about the Dutch forum. Your at the best in the U.S. now. Enjoy your stay.

Maybe hosted here but I thought we are an international community

OVZ

We are! Rule Britannia and all that jazz

Excellent - glad we could help.

Now do it all again... except the lighting stuff on fire part... no need for those shenanigans - safety first!

Best summary I've seen for new Airstill users:

kimbodious wrote:Check out how this user was getting the best from their airstill http://www.stillsmart.co.uk/forum/viewtopic.php?t=765" onclick="window.open(this.href);return false;" rel="nofollow

Mendel wrote: Has anyone cracked a bottle doing a stripping run? Running as fast as I can without steam heats up the bottle noticeably, and these aren't tempered glass. Do I need to find some sort of ceramic jug?

Which bottle?

Have heard good things about Stampede Stills. Not bought one personally as I'm more of a builder (well... cobbler, because my still is most definitely cobbled together)...

Johhny Alpha wrote:I am just in the process of starting a micro gin distillery, steep learning curve. Losing money hand over fist, great Fun

Hey if you need any help 'testing' your initial recipes... just give us a shout - happy to help!

And welcome to the forum

Ah that's not far from me at all. I'm south of the airport mind, although I work to the north. Small world eh?

If I spit they close a runway at Heathrow!

Greetings from across the Big Smoke!

Welcome aboard! Check out Odin's Cornflake in the Tried and True section... run it at least twice... yummy.

Welcome aboard!

fizzix wrote: Swedish Pride told me any amylase loses its potency at about the year mark. So I pass that on to you.

If you keep it in the fridge it's supposed to help... I need to use mine up!

I don't know... why can't you?

It's your mash, do what you want. It's probably not necessary, but go for it and see what happens.

I'll save you some time. I've tried using sous vide equipment for distilling - they don't work very well: 1) they only just get hot enough (I had to set mine for 99.9ºC to get any output at all) 2) they cycle on and off which smears your product But if you're anything like me, you'll try it anyway. ...