Home Distiller

didn't mean to be an a.hole or frighten mr. king.... bit too blunt maybe...

cuts are important though....

mr. king...... some help if your drinking all 1 1/2 gallons you distilled out of your 5 gal wash....your drinking a blend of higher and lower alcohols as well as the good stuff.... if you consume enough methanol your gonna die...possibly go blind first... this can give home distillers like us a bad ...

mr. goho.....welcome... first thing....i see some potential dangers in your setup.... looks like your running distillate through a plastic hose from your condenser to that demijohn... if so you need to bag that thing and not use it again.... rig a piece of copper tubing ... collect on something much...

, run it! We both know that you are going to do it anyway. Fester you're absolutely right i'm gonna run it...first thing in the morn i think... ....28 generations of yeast in the wash... 28 of feints in the low wines...gonna let this colony go after this strip....that'll leave me with about 6 gl. U...

this being my first year distilling, i had no idea that it would be too hot in the summer to run.... tonights my first night back at it and damn it took me a long time to get her set up... this entire four months i've had two ferments sitting... untouched.. giving off the occasional bubble... what i...

I ran off a seventh generation batch of this last winter, and it still tastes harsh to me. Seems to have a real bite. I know it's something I'm doing, or not, but I'm not sure what it is. Is it necessary to let this clear before distilling it? I think the main trouble wih all my runs of anything ma...

+1..................... thanks mr. goose

... Do you have some scrap copper kicking around that you could form an inner sleeve for the cap with...??? ... mr. rad......i do, and that thought would have never crossed my mind, ever..... :shock: thank you all for the quick response.....as always, collectively, you guys are the all knowing... a...

howdy all.... been away from the forum for a few thanks to my laptop.....gettin ready to do a spirit run on a organic blue corn and turbinado sour mash that i been strippin for awhile now.....finally gonna get to the goods..... got a 2" copper end cap for a 2" stainless tower.... there's a...

Fester wrote: son got a real kick out of it.

i just got a real kick out of it.....

stripped some ujsm.....i have low wines carboy's for....ujsm, all grain, and feints/redistill/neutral .... started dumping ujsm low wines into my all grain carboy..... :roll: :roll: :roll: about 1 liter....in a 6 gallon carboy.... not much but enough to make me think damn.... just turned my all grai...

I generally aerate every 10 - 15 minutes for at least an hour after pitching my yeast because once a boundary layer of CO2 builds above the wash there is no way for new O2 to enter... Aerating displaces the CO2 and introduces additional O2 into the wash, thus extending the aerobic phase and allowin...

this is on the spirit run.... once i get my flame where i want it....like a match head on its way out...i leave it ... if my tank isn't almost empty, it stays that size...if my tank is low, the flame slowly shrinks and i have to adjust occasionally.... i think as the ratio of alcohol to water in the...

Fester wrote: 68. after you figure you can't [mash dogfood], you wonder how it would taste since you spent all yer money on copper, barley and corn. (blind drunk)

run it until it runs clear and add this first bit back into the pot, this sets of a nice grain bed and gets rid of the stragglers who snuck through the screen during mashing. mr. frost... thnx for that bit of info.... hadn't run across that yet and as obvious as it is..... i never would've thunk it...

thats the same amount of low wines i save up....i use a detuned CM column..no cooling in the column with about 6" of loose scrubber.... once i start dripping i set the flame at almost nothing.... a soft mellow clicking in the boiler...on my still this is slow.....by the time i'm into hearts, i ...

thnx for the quick response guys...this place is the best... just about to attempt this sparge with a racking cane.... tomorrow i'm gonna take one of my fermenter buckets and drill a million holes in the bottom... in order to use this would i pour everything from my BOP after conversion into a two b...

with my ujsm i stick my racking cane into the corn and let sit right above the yeast... it filters through the corn.... now that i'm attempting all grain mashes this technique doesn't work... the fermenter is at least halfway full of soggy, converted grain and a ton of very fine unfermentable stuff ...

i never ph adjust my mash water.....i discovered this by not adding the 5.2 ph buffer and having my most successful mash.... i recently received enzymes from mile hi and am wondering if the gluco is going to work with my skip-a-step method... the package lists a ph of 5 as max for the gluco...would ...

iv'e used it in rum.... purchased it in the little dehydrated cones.... it tasted and fermented great.....

ive found if too oaked so to speak and ive had a batch with little flavour ill mix the 2 together to plain everything out. thats a good idea... i was gonna try and fix some overoaked juice with some whitedog but it seems i got excited and oaked everything except a pint .... i bottled the overoaked ...

i have corked bottles, along with juice on oak in the casita out back, where the temp goes from 60 at night to pretty damn hot in the day ..... more so if im using the burner (mashing/sweat lodge....).i don't see any extreme evaporation in the oaking jars.. maybe 50 ml per 1500 in a week.... inside ...

very much appreciate the thoughts guys .....the difference in these two mashes is the boil time..... the first i started with cold water and grain... brought the whole thing up to boiling and stirred forever....watched an entire movie while doing this....sg 1.060... the second i brought the water to...

so the alchohol is evaporating till your juice is at drinking strength......

how long does this typically take.....?

dnder.... how long do you leave your juice covered with the filters before you move it to bottles and corks....?

blanikdog wrote: I found a very dead rat in 3.5 gallons of 65abv whisky once. blanik

mmmmmm.... rat likker... ...

i knew it all along.... some how i thought i could boil myself past not cracking the grain..... as soft as it is it's got a tuff little shell.... to make myself happy i stretched that 1.035 millet mash with a little malt extract to a sg of 1.055...the malt extract was given to me by my friend at the...

just took a final gravity on my second millet mash with less than pleasing results.....SG=1.035...i'm very disappointed .... :( not sure where i dropped the ball this time, i still used whole grain, the only thing i did different was i used 5.2 ph stabalizer this time... last time i spaced out doing...

dropping_planets wrote:.... i also toss the foreshots from the previous batch and a little bit of wash from each strip into the same carboy's....
keeps things simple...

foreshot's.... .....meant to say fient's....

If I got a glass carboy and a rubber stopper, could I take a month to fill it with low wines and then do a spirit run at the very end with everything? what if it takes two months to fill? thats what i do.....instead of a rubber stopper i use a couple coffee filters, i think evaporation is a good th...