Home Distiller

One other thing is I cut a circle aluminum piece and put it on top of the hotplate to bond the two because as you know the bottom part of the boiler is concave so I am wondering how you are able to use an induction plate to heat up the boiler, because in your case since the induction cooktop is fla...

This isn't completely related to your gin, but your boiler looks very similar to the MileHi one that I have for doing smaller gin runs. Even though it's stainless, mine is ferrous enough to work on an induction burner, and yours might too. You can run it on top of an inexpensive Ikea induction cookt...

What is the leibig for on the boka still? I thought the point was that only liquid comes out of a boka?

I wish the hobby were more open and that COVID wasn't keeping us all apart. I find that I quickly make more than I can handle, so my still sits idle often, and it would be nice to have interested folks over to sip bourbon while watching the drips. With a 100L still you can do a strip and spirit run ...

Yummyrum wrote: ↑

Fri Nov 27, 2020 12:21 pm

MtRainier tried to import one as it appeared cheaper option but by the time it arrived , it cost closer to 3 times as much .

This is true. Doing it again I would have purchased domestically from someone who had already imported it.

I don't know how shipping works to Canada vs US, but be skeptical about "including shipping". My price included shipping, but it turned out that just meant putting it in a crate and putting it in a shipping container. I imported a 100L jacketed still directly from Whenzhou Yayi in China and detailed...

the temperature is fixed by the amount of alcohol in the liquid. You probably meant do you run at a lower power level? Personally, I run full power until the boiler starts to get quiet (which means it's close to boil), then I turn it down to around 25% and hold my hand on the column starting at the ...

Interesting. Thanks for the reply. I've been trying to take off the white pith lately and that seems to get me much cleaner and less bitter citrus flavor. The pith seems to make it taste more vegetal. One other thing I've noticed is that the flavor balance changes significantly over the 4-5 week per...

FWIW.....0.04 of a gram of lime or lemon zest in a 4L macerated boiler charge is quite enough.........pays to buy and own a good set of digital scales for gin making. SBB, I've been struggling with the amount of peel or zest from citrus in my recipes because I've been trying to peel/zest and dry fr...

Yep, as others have said, in the strip just collect down to the point where your total strip ABV is around 30% so you don't have to dilute and you'll likely end up with the fractions you save after the spirit run being barrel proof automatically. so I guess I'd say add in those tails and heads too i...

Welcome. Good to have more locals here.

You could do small batches of essence in something like this instead: https://pelletlab.com/product/master-distillers-1000ml-distillation-kit/ Get rid of the rubber stopper and thermometer in favor of a ground glass stopper. The heater power control doesn't cycle on and off. It's a constant wattage ...

I'm in the "keep it" camp where you just keep it on the shelf labeled so you know what it is and I bet down the line you can blend it with new stuff you make to get some really nice extra flavor in the new stuff. You don't have to obey any kind of strict TTB labeling requirement so don't be too worr...

I haven't done a ton of unmalted rye nor do I have a lot of experience with what happens to the flavors over time in the barrel, so I may be way off base on this. I got a 50 pound bag of Danko rye from a local farmer and used it in 10-15% quantities in a few bourbon batches as well as a rye whiskey ...

Shady and NIN, I think you've both run packed columns with stainless scrubbies. It sounds like these rings do better than tightly packed scrubbies? I've been pretty happy with my scrubbie output, but this sure would be easier to fill and rinse clean. I'd put one plug of copper mesh at the bottom lik...

I've also been playing with angelica, orris root, and grains of paradise added to Odin's recipe proportions and his 43% neutral to mascerate and distill. I have a 1L lab boiler and gallons of neutral to play with, so I can do small batches. I kept not being able to tell when I'd added the other spic...

I put it in a gallon jug and cover the top with aluminum foil for temporary storage. Same with glass carboys. I was never aware Reynolds Wrap would cause issues.

I'd been looking back through this thread for the vitamin C and D advice, heh. Since the problem ended up being my guts I'm glad I didn't do that.

Hope your fishing was good.

I thought I got it couple weeks ago and was going to ride it out at home. Had fever, chills, weakness, but also gut pain. I called doc, and he reminded me that gut pain isn't a symptom and if that doesn't go away overnight I should head to ER. I did that the next morning as it got worse and felt rid...

I really like the logo. I like the graphic too.

Seems like it could work fine. 15 pounds of sugar and 1.5 pounds of oats in 13 gallons of water will make a ferment that goes just fine. I'd probably increase the amount of sugar to something closer to 1.5 pounds per gallon, like 20 pounds of sugar, but yours will work fine. I'm not experienced enou...

Depending on the design and text, I'd be interested and voted yes.

It should be recognizable by others who frequent the forum to make identifying like minds easier, but not so obvious that I don't want to wear it because I'm going around advertising illegal activities.

Glad you're doing better. Sounded like you were really getting it for a while there.

Glacier Tanks has a catalog entry for them, but they're backordered.

https://www.glaciertanks.com/22mp-g200-100.html

I'm having trouble keeping the finger tastes decent if I go below 80 percent. 8) It tastes like tails too much to me if I lower reflux any more or increase heat. I'll keep it around 80 for the moment which still seems to have plenty of flavor. I'm about a third through the run, but I assume the abv ...

My experience is that every still has happy place on what proof it makes. Yes fewer plates make lower but trying to make it run out of happy zone sacrifices quality. I get it. Weird things can happen, and it can be like trying to drive the car backwards on the highway. I'm hoping that fewer plates ...

Here's what I use, plus some 3/8" RODI tubing and a hose-thread to push-connect tubing adapter to connect to my utility sink: https://www.lowes.com/pd/SharkBite-3-8-in-Push-to-Connect-x-3-8-in-Mip-dia-90-Degree-Male-Elbow-Push-Fitting/1000192675 It does get warm on the condenser output, and likely w...

OK, thanks for the advice. I will give it a try. I'll try to hit 75% in the vapor and then increase the reflux a bit to get it up to 78-80%. I know this will end up with a lighter flavored whiskey, but I'm dealing with small barrels and necessarily short aging times that they bring. Actually for thi...

I'm going to try running 2 plates for a whiskey spirit run for this batch. The 16g kettle is filled with low wines at 30%, and I'd read a post by HDNB where he said he can get 78% off 2 plates all day from 30% starting liquid with "medium-high power and a wee bit of reflux", I think was the wording....

Thanks for the suggestions. This polished stainless parrot had me a bit stymied because it didn't look like something easy to modify. I just measured it with the micrometer. It's 0.38 inches ID (just over 3/8") and right at 0.5 inches OD. I was expecting metric since it was made in China, but it did...