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got it...that sounds very scientific...I like sampling myself

The flavor of the honey in a honeymalt wouldn't quite do it, I've used several different malts but the honey flavor I'm chasing is one that is pretty evident, and by the time a double/triple distill most of the flavor profiles are gone.

forgive me for asking but wth is a parrot?

True enough, filtering is probably the cheapest way to go and still get the most yield, thanks y'all

When you do go to corn I highly recommend cracked corn over corn meal, cheaper and way easier to work with, and you won't notice a difference in the flavor.

This is what I get when I just add the honey to the ethanol after about a week, I could strain it out through a coffee filter but I was hoping there was a more scientific approach to getting flavor without having to filter...

Do you think soaking oak chips in the honey and water solution and placing a basket inside the still would render better results?

Never thought of freezing...

I've cooked it on the stove top, after about a week it started to settle and cloud up

Morning fellas, I'm trying to figure out how to infuse a strong honey flavor into my whiskey, as honey whiskey is one of my favorite things, I've got the whiskey part down, but I need to get the flavor truly infused rather than adding the honey to the Whiskey because of clouding and texture issues, ...

Thanks for the feedback googe, NC usually on the warmer side so I guess I'll start with a 39 gallon trash can, got a few of them laying around.

I work in the industrial field and have worked around chillers all of my life, and because I sit here for hours on end drinking and distilling spirits, my little pea brain tends to wander and over engineer every possible thing. However, because I am new I am sure that this latest fantastical idea th...

It doesn't really look like it has very long sprouts. I was under the impression they needed to be 2-3x longer than the corn kernel. The sprouts on these were probably around a half an inch long, but these have been dried and most of the sprouts have been broken off or shriveled up. The method I us...

If your Saturday morning errands include going to 3 separate stores to buy sugar and two more to buy mason jars so you don't look suspicious, you might be a shiner.

Mines copper, don't know much about gage sizes but i had a pair of calipers laying here and the wall thickness of the copper is 0.030" thick. Hope this helps man.

I use smaller 5 gallon buckets, and store them next to the woodstove. However I have stored them in the crawl space of my house, the outlaws were coming over and spending the week, the crawl space hovers around the mid 50's here lately. I had a batch of plain ol sugarhead corn shine, 30 gallons, and...

Here's my latest batch, just finished drying but I haven't ground it yet. Hope this helps.

I just use deer corn from the local farm supply store, Tractor Supply, I put in a five gallon bucket, soak for 24 hours, drain the water, and put back in the same bucket next to an electric heater covered, don't let light in, germination happens the best in the warmth and dark. I usually let it sit ...

We're staying independent and community-run. I am one of the newbs y'all speak of with a lot of questions, however I'm not a product of the show as I've never seen it.I haven't owned a TV since 2004, I saw my first still in Cherokee, NC at a bike rally and was completely intrigued. I appreciate all...

Id make mine at 130 proof with all ingredient age on what charred wood I deemed right . for me it would be 2 sticks about finger sized and charred on all 4 sides. then temper to taste Got it, I was trying to replicate the Bushmills which is 70 proof, how would I get the oak to do its thing and stil...

Tater wrote:i doubt it

So in the future should I oak it then blend down with the honey/water mixture? Also, am I using the right amount of oak per jar?

Tater wrote:Most fokes say that likker needs be 120-130 proof for it to do its best with charred wood

You think I'll still get decent color and flavor?

I've gotta try this...just because

As promised, I had this one in the works today, and I have never done this before so feel free to give me constructive criticism if you see something I have done wrong. I used 1 quart of corn based sugarhead shine that I made a few weeks ago, (100 proof double distilled) I cooked 1 cup of distilled ...

Bushmills makes an Irish honey that I love, I'd like to figure out how to infuse honey into the whiskey, I'll be playing with this and post results.

This was the last batch I made before acquiring my hydrometer so I'm not sure of the ABV, That's for the advice, I'll pitch a little off the top of this one as well.

Update: While we've been talking this morning I already had one of these cloudy batches on the stove for its second run. I'm six half pint jars in and its crystal clear. Apparently its something that is clearing up the second time through. Trying the heat sink with a batch of white wheat later today...

Mr. Piss, you're advice is not only appreciated but treasured, thank you for being such a great help. You Sir, are an excellent mentor.

I'm sure this question has been answered somewhere but the term foreshot brings up many, many results in the search. When I ran this last batch, I removed a half pint or so of foreshots that I thought smelled too sweet nut also had that chemical smell to them. When running the same batch through a s...

Thanks everyone, I'm going to try the heat sink plate first, and thanks for your feedback on puking, I had no idea. Im going to try to make one change at a time as to not introduce too many variables at once. I'll keep everyone posted.