Home Distiller

I figure I'd throw some of my Molasses experience in here. Getting molasses that isn't feed store molasses in bulk can be tricky (expensive). I used to have access to a restaurant supply store and got a good amount of molasses from them. It was about $8 a gallon. After I lost access to them, I start...

I've tried powdered molasses and I couldn't get it to work for me. Produced not great flavors and I had a hard time getting it to finish fermentation. I used to buy all my molasses from a local restaurant supply, it made a decent drop. Now, I buy all my molasses from webstaurant. They sell in blacks...

Katzgejm, I'm very interested to see what flavors the D80 gives you. I've been playing with Blackstrap VS. Baking molasses for the past 2 years. Fancy molasses does tend to ferment a little slower. Ferm-K used to be added to all my washes, but I've sensed moved away from that. In the final product, ...

PulseTech,

How did the distillate turn out? I'm about to start putting bacteria in my rum ferments and am intrigued by your use of Yakult.

Cheers,

Unicorn

Thanks for the feedback. I use molasses (3-4L) and a little white sugar (0.6-1kg) per 20L. I haven't been making it for that long and still doing a bit of trial and error. Up to about my 9th batch. I do struggle with trying to envisage what the different cuts will smell/taste like after aging when ...

Rumbo, What do you use to make your rum? This might effect how the tails smell. Also, how long have you been making rum? It took me a good while to train my nose. I kind of do the opposite of rum oils. I usually toss the first jar after the hearts and keep everything from around 60-37%. When I see t...

Based on those brandy carboys, headspace isn't the only consideration. Look at that surface area. Its huge. A half full mason jar standing upright may be much less efficient than a half-full mason jar on its side. I totally agree. I actually use a 3 quart bottle when I'm resting around 1000 millili...

Can't tell you too much about vodka, but with my white rums, resting is a must. Infact, I just read an article in Artisan Spirits that touches on it a bit. Here is a link: http://www.issuu.com/artisanspiritmag/docs/artisanspirit_issue008_web/31" onclick="window.open(this.href);return false...

Sorry this is a little late. I've actually done something similar with a rum fermentation. I had about a third of a french oak wine stave and split it into 3 parts. I tethered each piece to the handle of my fermentation keg. I dropped the 3 pieces into the tank at the start if the fermentation. Afte...

I find that there is a spot in the tails. That has some really nice flavors in it. For me its around the 3 jar into the tails. It's different then all the other tails jars. I like to use that jar for my tails blending. Just a little will do you. It's easy to over do it. Because it does have some ni...

It may prove difficult to remove the bad bacteria from a plastic bucket. I'd suggest getting a new bucket and introducing your own bacteria. Maybe use some yogurt or cheese.

_Unicorn

Randy...you are making my mouth water.

Sulfate production can be reduced if you ferment clean. Selection of good yeast, proper nutrition and temp control can help there. However, it's still good to have copper contact. You can buy copper mesh that use in gardens to keep rats out for fairly cheap. My still has a copper head and I still us...

I've used the 5 gallon carboys, 12 gallon plastic drums and 15 gallons stainless kegs. I'm a fan of the keg because it's the right size for me to test fermentation modifications in and I'm a big fan of the handles. Another reason I like the kegs is that they will fit into a kegerator for easier temp...

What are you loading your thumper with? I only put low wines in mine, so I always discard my thumper contents. If you are loading wash into it, it may be okay. You may want to try a fermentation with only thumper backset and see what happens and if there is a noticeable difference. My concern is tha...

SoMo, cold crash after the fermentation is done, or between stages? I've run across cold crashing in the brewing forums. How do you cold crash yours? I ferment in stainless steel kegs, I'm looking at converting a kegorator to a temp controller, but not sure when that will happen. Jimbo, I'll make su...

The ale yeast I used didn't have the wherewithal for higher ABV's, so I started with a high specific gravity knowing it would start slowing down part way into the fermentation. SoMo, Haven't tried clarifying the molasses. The oily texture is very pleasing to me. :) I'm using Fancy Molasses in my fer...

That it is, however, I've done the same recipe with several other yeast and have not gotten the same texture. While the molasses is the source, I believe the yeast is modifying it to some extent. That...or I'm really bad at controlling my fermentations.

Just finished distilling a rum that I used 2 yeast to ferment. The first yeast was a dark ale yeast and the second was Ec-1118. It turned out pretty amazing. The texture of the liquid is almost oily. The taste came across as buttery with a touch of fruit (may plum). I used fancy molasses and dark br...

Randy, Every time I go to the Restaurant supply and see the gallon jugs of syrup, I think about making Steve. Steve sounds like an interesting drink. What kind of molasses are you using? Does that flavor come through at all? Great Lakes Distilling makes a rum in which they dump Maple Syrup in the bo...

What NZChris said. You keep the dunder from the strip because it has a lot of good flavor in it. The stuff left over after the spirit run isn't anything you'll want.

Scribbler wrote: I am currently working on a shotgun that will have 36 tubes. There are numerous challenges to overcome and it is one hell of a lot of fun.

Awesome!

Pretty much what Scibbler said.

stumpjumper wrote: I am still reading in between tasks to pick up subtle details that are interwound in the posts (kind of like panning for gold) lots of rocks to turn over for a few flakes of the valuable stuff when you start to put it all together.

This is something I keep neglecting.

I use a 7.5 gallon pony keg, 30$ keg deposit is all it costs. We only discuss legally procured kegs here... :problem: Forefeiting a deposit is not legal procurement... :thumbdown: This has been discussed far too many times here so you should know this... :eugeek: You, sir, are a thief...!!! :evil: ...

I air mine for about 2-5 days (depends on how busy I am), but I just leave the lids on the jars loosely. Do you think it's airing enough, or is it necessary to use a coffee filter?

1. Anyone ever use honey or maple syrup in the thumper? 2. If I was using the thumper during stripping runs would it help the flavoring to add whatever it is I'm going to use during the stripping runs along with the spirit run? I've never used honey or maple for a thump charge. Don't think it would...

Just cut some rum. 2/3 Molasses, 1/3 Panela and some aged dunder. It's pretty nice.

I used to follow the pitch amounts in the tried and true receipts until I actually looked at the yeast packages. I find that if I use the recommend amount on the package and hydrate the yeast properly, the finish time isn't that much different. That's what I've found.

Unicorn

Dunder pits are pretty straight forward. I have 3 going. One is panela, another molasses and a third is a mix of the two. I started mine by placing the dunder is barrels under a pear tree. It was kind of cool outside, so I didn't get much activity until it warmed up. Now I have 3 dunder pits that ar...

I've seen claims of people adding Molasses to their thumper, but never saw a detailed "how this went" report.

I'm a fan of adding aged dunder to my 2nd thumper (I use 2). Gives a real nice roundness to my rum.

-Unicorn