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lovely work RevA

toasting oak in the over is a wonderful thing, smells divine

nice one demy

Victoria wrote: ↑

Sat Nov 28, 2020 9:00 pm

Teddysad wrote: ↑

Mon Mar 02, 2020 9:58 pm

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it did actually work!

What is the problem ? That was a commercially marketed still here. I used to own one.
You could use it as a pot or fill the tower with oversized marbles to create reflux.

The still is made of 90% plastic.
This forum does not allow plastic in stills

welcome
how do you acquire the spirits that you want to age ?

congrats shady, hope they're with you in your farm so you get to enjoy them

https://homedistiller.org/forum/viewtopic.php?t=58100 < Glossary you can use as little as 20% malted barlely if you know what you are doing and it will convert fine, I am not particulary good a sticking to a strict protocol and i like more malty flavour so never use less than 50% more often that not...

run it, see what it's like.
might be better that your worst

mmmm sourdough

Id add enough to make a kegs worth of finished mash.
prob 15lb more, you'll need more enzymes that you have in the malt though

I'm so disappointed that the thread was not about cows wearing lace up shoes

VLAGAVULVIN wrote: ↑

Fri Nov 06, 2020 6:26 pm

So, hembränt = homeburnt, literally?

Spot on

if it was 185 Proof, it was homemade, can't buy it that strong in the shop in sweden
I would bet it's made from sugar as most homemade booze would be there

I use this crowd , can't see anything about shipping to Israel though, might be worth to contact them https://destylacja.com/pl/c/ENZYMY/71 else get the yeast enzymes everyone is raving about( I've not used it, others have and sounds good) https://www.aliexpress.com/item/4000040572061.html?spm=a2g0o...

For that kind of money you can buy parts to make a better still

Bakers yeast is the ticket

use enough of it and it will seal.
call it lubricant or what ever else does not matter, is works, it's safe, its good

Never had an issue with the PTFE gaskets leaking, do as others suggested and you'll likely be rid of the drip

Not necessarily corn just something you don't mind getting over powered by the new Oak. To me corn has little flavour so perfect for breaking a barrel in.
Corn wheat and barley would make a lovely bourbon, go with that if it's what you got. Add some oats as well for something a bit different.

Imo new Oak overpower the lovely maltiness. Do a straight corn at least once if you want to retain the flavour of the malt.

there are mods and members everywhere.

I find your inquiry interesting, how come you want to know where the mods are?

No doubt that you have enough copper in the vapour path.
What's the plate spacing? Looks quite tight.

Bet it weighs a ton, nice work

looks like staino, go check them out if they are cheap and only 20 min away

Freeze the ferrule.
Whack it in with a lump hammer, worked for me

Me thinks Demy likes to play in his shop more than he likes to distill. Always tinkering on something. You're a crafty bugger Demy. :lol: :lol: :lol: yes I like to do things .. sometimes the various hobbies are intertwined. Unfortunately I have very limited resources! we could be brothers building ...

you can tell your cooler to start paying up alimony.
No way in hell this is not his offspring

thats very fancy.
I have a stick, not so fancy but it was freerange and organic

stick a 10mm pipe up the 22mm one and turn it in to a davies condenser?

on a normal AG I wouldn't. if you ferment fruit on the pulp some say you should so the pulp dont dry out, never done fruit pulp so I have no experience on that on. guys who are playing with the "new" Angel yeast with enzymes that converts the grain for you say you should punch the grain down so yeas...

Rye vodka is a bit counter intuitive. Rye has loads of flavour, like loads. Vodka is meant to have very little flavour. sure you can make vodka from rye, but it will prob take a bit more work, ( one or more extra passes through the still). If you have access to free rye, go for it, else I'd just mak...