Home Distiller

So far I have had no puking even with a fairly large charge with rum and I thought it would be good to have some copper contact as the boiler is stainless. Might put some coils in top and pack it to make a Reflux but for now I am liking it as a pot still.

Forgot to mention, Ran as a pot still no packing, 1 meter column as pictured in my avatar

I had 5 Gallons of feints from rum and sweet feed. I made a batch of rye beer, went to toss the spent mash and figured I would use it for a sugar wash. Dumped 28 lb spent mash which should have been the equivalent to 6 lb and added 15 lb sugar, 2 oz DAP 10 gal water. Let ferment and clear 2 weeks th...

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Told the guy at the feed mill dam horse got so excited knocked the last bucket over, was a hell of a mess and my wife's friend asked me to pick her up some while I was here. He said once they were filling the molasses up and not paying attention and it overflowed so he understood my mess !

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Just found this after watching the Malt roller from HomeDistiller on you tube. I wonder if you could use a grill rotisserie motor and mount the drive roller on a piece of pipe with rubber rollers. I also think that an open top barrel with a lock ring on top would me easier to deal with http://loudou...

I bet if you let it go til it was totally dry like they do field corn then shell it you would have a lot better results. It gets a lot more starch as it dries down.

I started brewing 6 years age. Had Sam Adams taste with Bush budget. MI raised tax on a case of beer $1.60 and said screw you and started brewing my own. Doing a Rye IPA tomorrow along with a rum run. My Hot water tun is my still. As soon as the sparge water is in the mash tun my wash gets siphoned ...

I did my first batch of rum. It has a kind of funny flavor that I think I did not clarify it properly and there was no dunder. It is not terrible just not good. Should I dump in and re run it with next batch or save my low wines and and run all together.

Thanks for getting it back up so fast. SCARRED THE HELL OUT OF ME. Thought maybes the Feds shut it down and we were all being vestigated.

On my first batch of rum after doing a couple of Sweet Feeds and read this and think it is time for RUM ! Bought 2 5 gal buckets molasses for $21. Clarified 1, Made yeast bomb and pitched in my 20 gal fermenter and filled to 18 gal to leave head space. 1.065 OG. My question is has any one dropped th...

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Are you running it through a pot still? Curious what it tastes like and abv. after a single run.

Has TSC changed their SF. I bought the bag that was shown on here and it said all grain. All grains are pulverized and pressed into pellets. Sucks up lots of water when you mash it and then turns into a pasty goo in the fermenter. Have run a few batch through still and comes out fine but a PIA to ge...

So you can blend most malted grains and mash, just like makin beer? Then ferment clean? That would take up so much less space

I have 2 of the 1 gal glass jugs and will use them for extended ageing but the wide mouth jars are so much easier to pack with toasted and charred oak fingers. After blending some into the 1 gal containers and not getting the results I wanted, I will be aging in the 2qt jars and blending in small qu...

Don't ever knock the alcohol of other cultures. Some of the best booze you will ever have might be something you have never heard of.

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How do you grind or crush wet corn? Seems like it would be a mess.
Once malted do you have to do anything else or can you just toss it into fermenter?
Can you rinse the sugars out with warm water then ferment not on the grain?

I have a 60l pot still and think this is a good size. Can do a 50l run and still have head space. For building, You could always go to a welding shop and have it tig welded. I thing riveted will leak with time. Copper is not thick enough. The old boy on the stillers show built them by rolling and be...

Since when does barley taste like molasses. Tastes like beer or scotch to me. So how did you soak, lay out and keep it damp turning every day for like a week and then kiln dry at what temp and to what color. That is malting.

Single barley malt is SCOTCH! Not whisky.

It is split into 2 20 gal open top barrels. Then topped up with water. 75 lb grain with 10 gal liquid would not work

I would get your mash going. Bout the time you get to be able to move around, have a buddy load the still for you. Have lots of time to tend still and should be able to carry quart jars. Then get buddy to empty the still. Really don't think it should be to hard to find someone to work for likker. I ...

Forgot to mention, as I do not consider it, I also put in 25.lb of my spent grain from a batch of beer which should have about 20% sugars still in it. I try not to waste anything

Was at the recycling center and scored 3 1 gal pickle and sourkrout jars. I thought these were perfect. Then I mixed some together and figured I wanted to do my aging in smaller batches so I was thinking 2 qt jars. Happened to go into my cellar and we have 8 2 qt mason jars. WHERE DID THESE COME FRO...

I did 2 batches and did not like the flavor so I dumped 2 back into the wash of 3rd batch. And heads and tails into second batch with a 2 qt tails All were sweet feed with added wheat. Combined first 2 quarts of each batch at 120 proof then 1 gal hearts at 100 proof then 1 gal lower hearts at 70 pro...

I am doing a 50% cracked corn 25lb and 50% sweet feed 25lb. Put corn in my mash tun added 5 gal backset at flame out from the still. Let sit 2 hours then boiled 5 gal water and added sweet feed and water. Let sit over night .Sweet feed seemed fine and scooped out first as it was on top Evidently cor...

Rechecked gravity 2 weekends ago and it was actually 1.030. Got my wood stove going and temps out side warmed up a little and now is 52. US-05 yeast and now is bubbling pretty steady but still not done.

Should I siphon it off and take it to basement to finish it. Is 65 down there.

I have a batch of sweet feed that I ran the first runnings and did not get crap. I did not let it ferment out and then I added sugar and now it is still going. It has been 3 weeks and is still going. Currently it is only down to .015. The temp in my barn is only 45. Will this hurt flavor? The time i...