Home Distiller

Ha, love the vise idea, but maybe not practical for a truckload of fruit. Not familiar with steam juicing, but if it looks good go for it. Steam stripping is a way to distill the fruit without having to strain it. As for the one and done, you will get different opinions. I think you will get the mos...

Prickly pear is on my bucket list, congrats on your success. Lol, double kudos for squeezing/straining cactus! Sounds terrifying. A steam striper would be a quick, safe, and easy way to deal with spiney fruit. No more squeezing. I like your one-and-done approach with the distillation. I’ve had good ...

Once they are out of the official retail loop, it’s not that easy to “give a keg back.” I found 2 dropped off next to my dumpster, both full of old Budweiser. If you lose your receipt I’m not sure the store you bought them from will even take them back for free. I found two others at a scrap yard. G...

Weird, *hic, I just got a call from “Deep Holler”, nobody on the other end. That’s how you come up on my phone when you call, Jed, I believe someone copped yer generator and’s trying to hack it.

She took it pretty well but I doubt I will be able to sneak away and pick any.... I'm considering using Jimbos method of laying out a big tarp under the tree and shaking it and see what I get. I see what you did there! :lol: It is a beautiful thing that the worst thing you would worry about is hidi...

my walnuts are the size of bantam chicken eggs. Not even round. That sounds right to me, that's the right time to use them. Wait much longer and the shell of the nut starts to harden and the nut will less juicy. I noticed in the recipe Otis posted from the book they call for lemon peel. I added som...

Cranky, you have a Reaper to paint! Priorities!

Maybe it's just around here, but it seems like slim pickins for walnuts this year.
I was only able to reach 11 walnuts without a bunch of work, but that makes a batch!

To me there is nothing better than being part of a community where you can participate and be helped by others eventually leading to yourself being able to help others. Welcome to the promised land, fatboy, stick around an you'll surely do plenty of both. This really is the best place for legit inf...

Ah, thanks guys, I see it's not just the amount of output, it is also the rate of change of output and something measuring and dealing with that.

Amazing how much we do in our brains without really thinking about it.

Ok, I am very reluctant to even pop my head up here, but I do have a question mostly just for myself. I have not been following these PID threads. From what I have seen they are just rant rooms. And I'm not going to go back through all the garbage, only because there is just so much of it, to see if...

Koji is a whole new rabbit hole if you want to run down it. Great for enzymes, but also a magical food transformer. The spores can be sourced here: http://gemcultures.com/soy_cultures.htm Their website is a holdover from 1982, looks like it was programmed on a TRS-80 computer, but they are great peo...

ShineonCrazyDiamond wrote: ↑
Mon Jun 22, 2020 1:08 pm
No lazy man ever made liquor, but only an ignorant one makes his last one with the same sweat as his first.

Kegster wrote: ↑
Sun Jun 21, 2020 7:11 am
(and I've read all available info)

viewtopic.php?f=3&t=65703

Just threw my results out there as a comparison for him. I understand the vast difference in the protocols. No prob, I’ve done many mashes with only barley malt with good success. And I’ve done comparisons that made me feel like barley can convert just as well as liquid enzymes, same overall yields...

Y’all are talking about very different protocols for corn here. Woodshed specifically called for a high-temp enzyme addition near 190F. It’s not Booner’s without it. The SebStar really tears up the corn. Grinding will make a big difference whether using liquid enzymes or not, but especially if just ...

Hambone wrote: ↑
Wed Jun 17, 2020 6:10 am
Going to store the product in carboys until I’ve got over half volume. Gonna be a long summer...

30 gallons whiskey in glass?

I bet Butch heard it, he hears earything, just don’t always let on, sneaky....

Damn, jed, I was just wandering around out here mushroom hunting, or trying to find my way home, and I heard the cork come out yer jug. Always a touchstone.

Dude.
53 gallons of homemade hooch and you asking “any thoughts”?
Nice barrel, but just not practical.
Possible, but almost certainly not the best way to discover your best spirit.

Make a good whiskey, hone your skills, then I’ll support your madness.

Welcome, Joe, you will find everything you need here!

as in the traditional cocktail not a frozen drink. I sure wish ya didn’t have to point that out. More than once I’ve asked for a daiquiri and been told that they can’t make me one. When I ask for a caipirinha instead they catch on to what I actually wanted. Maybe it’s my fault, maybe I just look li...

Something like this will work for your thumper. Similar for your boiler riser. Then just some finaglery to connect them. Finally, a way to connect your existing condenser, or just solder up a new one, and you will be all set. On the bright side, I like the milk cans. What do they use for a seal? 802...

Seems like there plan is for you to worm clamp hose them together. Even if you found and used ptfe tubing, at 1/4” that seems like poor manufacturing. Not your fault, but that is a crap setup IMHO. There are triclamps on top of the milk cans. Personally, I’d make up new 1/2” copper plumbing for conn...

Those tubes look small.

155f is too hot.
Best way to learn about rye is to run it!

Best way to lean about running on or off grain is to do it both ways and see which you prefer!

Most everything else has already been said.

Jump in!!

And another

I almost fill the main and about 10 in the thumper.
I would say that’s near a limit. I’ve had some close to full thumpers by the end of a long strip run.

I don’t worry any about puke from boiler into thumper, I let them sort that out.

Home Distiller

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