Home Distiller

I know what you mean by apples are tough. I processed 2 75 L garbage buckets of apples yesterday by myself. I had a scrobber and a fruit press and took 8 hr steady of cutting, grinding and pressing to get 46 L of juice, SG=1050. My hands are stained and my back and feet are killing me but the juice ...

I have been away for a while but I don't like leaving dangling threads so I figured I should post where I am with this. As you can see the shotgun is finished and just needs some cleaning runs. It is 2 inch with 5 1/2 inch pipes and 18 inches long. The 5 pipes have twisted copper flat stock in them....

Good fences make good neighbours.

Not sure what I'm looking at. Where is the condenser? Thanks for the picture but hopefully there is more to it. Very pretty stainless though.

Would buying 10 kg of sugar attract attention. Be smart, be safe.

@vertical... reduces pooling and smearing as I understand it.

Fermenting in plastic is OK, distilling your wash (or mash) with plastics in the boiler or vapor path is not. Search HD for everlasting gasket and there is a good discussion of what and what not to use in the safety section of the forum.

Afterthought...best orientation for a shotty is vertical.

Comment on the shotgun...coolant in the bottom, out the top, baffles to disrupt the flow. Plenty of threads here to inform.

Some of these old threads are gold. I have read a bunch of them. Luv 'em all.

Tried and true recipes are a newbies best friend, have a look in that section of the forum.

I have 5 gallons of molasses that need to be converted to rum, one 55 # sack of two row malted barley and 3 kg of wheat germ that will be run. In September I will run 100 litres of fresh press apple juice. My stock is okay right now but that will make it even better. I have to finish my controller a...

You may need a 2 inch to 3 inch reducer to clamp to the keg.

Here's a link for the unit this coil came from if anyone is interested. Model 1107.

https://pr.vwr.com/store/product/476015 ... on-coolers" onclick="window.open(this.href);return false;" rel="nofollow

Didn't cost me anything and I'm gonna build one anyway. Yer probably right about the tight coils. I'll give it a try and if it doesn't work I'll go with the ss gas tube. That coil was from an immersion chiller with some sorta coolant under pressure running through it. I gotta try it anyway. Thanks f...

Here's some more pics. I figured I would have to add some scrubbies.

Just rescued this coil (1.75 inch) from surplussed immersion chiller. I have been wanting to build a 2" CCVM and think this would be a good starting point.

What was the %ABV of the product you collected?

Let's try this again.

Starting to come together[img]https://uploads.tapatalk-cdn.com/201704 ... 49ba06.jpg[/img]

Don't get much plainer than that.

At some point the tablet/phone has to be in bluetooth range. If the phone/tablet is in your pocket and you are 20 miles from home what does the bluetooth do? From the TILT Website: *********************************************************** Hello fellow brewers! Here's how I (Noah) post my specific ...

I find it has greater value to monitor it from my own cell, even when I am at work. And I can see when it is done even it I am away from home, so I can come back an run it (or bottle it if it is beer). Not knocking the product or the value you get from it. Just to mention that it is bluetooth so un...

Now I'll have to double check every post I make for speeling.....errr...spelling.

Pineapples also have a proteolytic enzyme in called bromelain so I'm not sure if that would affect yeast health or not. Something to consider. The enzyme is heat labile so heating it would break it down. EDIT: after checking the interweb a bit it seems pineapple juice is quite commonly used for ferm...

Shine0n wrote:Jb, I'm betting on a very feint, subtle flower taste.

Hopefully it doesn't taste like feints and there is a faint, subtle flower taste.

Barrels' which I think you will agree, have been used for centuries in aging spirits of all kinds. They are porous and allow for all kinds of atmospheric interactions. Oxidation in whiskies and rums is an essential part of the aging process. In wine...bad...in spirits it is part of the process.

You don't...nobody needs to see me dance. I'll stick to the head bobbing thing.

This was my first real run with a thumper (other than cleaning runs) so when things happen a little different than expected I decided I'd ask the experts.

On a side note, the thumper sure makes a racket when starting up. I feel sheepish now but I did have my finger on the breaker for a while.

Yep, calibrated to 60 F. I'll check to abv again tomorrow when my brew room gets down to its normal 60-65 degree F. Figured it had something to do with the abrupt temp change.