Home Distiller

Seems to be advertised on the web at as low as $180 AUD and as high as $500 AUD, would have to I think mine was in the $80 range, but that was something like 10 years ago. Wouldn't look to pay more than $150 now if I needed to replace it. There are much better options than corona style in the $250-...

A modified corana mill is the best for hard corn. Hi recurveshtr, Could you tell me more about the Corona mill you have? How big is it (what capacity per hour or whatever) ? How exactly is it modified? Is it hand cranked (or was it and is that the mod) ? Anything else... Thanks Geoff This is my cor...

Interesting place to live, I've always wanted to visit.
Welcome aboard, what do you make?

What do people think about the gasses from burning fores?
Could you burn them safely inside, like an ethanol heater?

The enzymes you use for brewing work the same as those created in malting.
Short answer, yes enzymes will convert unmalted grain

Smooth

brewhardware.com sells TC ferrules with a wide base and contour cut intended to be surface soldered onto a pot. They have them in 1.5" and 2". I've use the 2" and it's perfect for the side of a keg. I imagine it would work fine on a barrel, the clamp you use to hold it in place for s...

I've been making a lot of super clean vodka, which is mostly what I make. The way I run mine is to strip at azeotrope, combine and cut to around 30% with RO/DI water for spirit runs, make cuts and combine all saved hearts and run again (cut to 30% or so again with RO/DI water). It seems you can alw...

It can be tricky for sure
Best of luck though. If you crack it be sure to let us know how.
Cheers

I started out with a tiny 5 litre alembic, probably from the same people in Portugal, was and is a great still
I really should find something small to run for old times sake.

Here's a link to one on a Australian site. http://coppercustomstillcomponents.com.au/phpBB3/viewtopic.php?f=77&t=123" onclick="window.open(this.href);return false;" rel="nofollow To mods: hope this Aussie link is ok, thought it would be useful since it relates to a country sp...

P.s got a link to the STC 1000 thread. I've been wrong before and always like to know.

l am out west near Rokewood, l worked at the malthouse under the Nylex Clock till it closed down in around 2003. l read that folks use the stc 1000 on the aussiedistiller forum. Am I reading that your malt is 14+ years old? :shock: I'm not exactly sure how long the enzymes in malt last but I'd be b...

Welcome Steve
Tones of malt hey... where abouts in vic are you lol
More seriously though I'm not sure an STC 1000 will do the trick for your elements, I thought they were an on, off temperature sensor? If you want to control your elements you'll need something to vary the power.

I'd have a look over here
http://coppercustomstillcomponents.com.au/wordpress/" onclick="window.open(this.href);return false;" rel="nofollow

I would also add in my opinion whisky does well with more tails than heads. I feel they age out better a provide the more complex notes you find in good spirits. Grain flavour and smoke, if you're doing a peated style, in particular. Heads stay heads. Sticks/chips or barrel? In a closed environment...

I like two plates for whisky, with a slow fores and heads collection. After that the dephlegmator gets very little water and it's practically a pot still. I would also add in my opinion whisky does well with more tails than heads. I feel they age out better a provide the more complex notes you find ...

I knocked up this the other day just for something to do. I reckon it would be great in tiki torches too, if that's what your into

Welcome mate,
Certainly plenty of aussies around these parts, but you can never have too many
Got anything brewing at the moment?

Sounds really interesting Magreil, :thumbup: I dare say the membership would be happy with a link to a reputable site that confirms your assertions, I hope you find it. Cheers. https://youtu.be/C1SDAgLn-tk" onclick="window.open(this.href);return false;" rel="nofollow Sorry, I me...

Sounds really interesting Magreil,
I dare say the membership would be happy with a link to a reputable site that confirms your assertions, I hope you find it.
Cheers.

I guess I am looking for a point of familiarity between brewing beer and distilling. The wash that goes into the still seems very similar to beer with NO HOPS. Am I right there? Spot on. Beer is just unfinished whisky :ewink: Usually a more simple recipe and mashing process, although not always, bu...

The conversion process is one of my favorites as well. My kids didn't believe me when first I told them this huge pot of mashed grains would be sweet as candy in a few hours. Not so surprising there sceptical, I told them my mash paddle was a normal size wooden spoon I got when last in giant land. :...

Booner's Casual All Corn: When does starch to sugar conversion take place enough to see it in an iodine test? After hi-temp amylase, beta-amylase, or is it just an undefinable point? The iodine test detects the presence of any starch until it's been fully converted. The length of time that conversi...

Having just one power is tricky. Take time travel for instance, if it didn't involve the power to control your location every time you jumped you'd find yourself floating in empty space watching earth spinning away. :esurprised: Immortality guarantees sooner or later you get trapped under something ...

I made a potato wash once and it was a real learning experience
I had good conversion but put no thought into getting a usable wash out of it to distill.
I use internal elements and I couldn't just dump all the potatoes on top.
How were you running yours?

I use a aquarium heater in my large fermenter, this fermenter is used for sugar washes so very few solids and never a problem. Generally speaking I think you'll be fine if you keep the heater somewhere towards the middle, away from the sediment at the bottom and the crust at the top. Most washes fer...

The cashier's your likely to deal with couldn't give two hoots about what your buying, if they ask at all it's because it's an easy bit of small talk, "wow that's a lot of sugar" could just as easily be "that's a lot of carrots" or "cute kid". In Aus at least there is n...

I love the idea of using the excess heat generated at the start of fermentation to keep it cozy all the way through. However I'm not sure it would work just by insulating the fermenter. I would think you'd end up with a very hot beginning and a less than ideal finish. Maybe you could tap off the ext...