Home Distiller

I been taking a long break from making anything. got back into it today with an apple brandy. just pitched the yeast... ec1118, 15 lbs of apples and a bit of sugar to make a 9%, 6 gallon wash. What yall been making? Damn near the same thing. Ran a 10gal batch of apple that I had sitting around. My ...

Almost forgot the dandy wine update. I set aside 1.5g of the mash from my dandelion experiment and let it clear in the dark for a month. HOLY CRAP I made wine! It's a decent sweet white concoction with some very floral flavors. It may have to wait till spring next year but I will undoubtedly try thi...

That sugar yeast stuff will make a good sac run. Good luck, they'll take care of you here.

Pulled about half the garden today, made 5 jars of pickled beets. After dark ran out a sugar wash for some summertime lemonade.

aceswired wrote: Safe to assume it's an area that hasn't been sprayed?

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By sprayed I assume you mean herbicide. If that were the case they're wouldn't be any flowers.

I drove by a huge field that was solid yellow yesterday and almost stopped to do exactly as you did. Now that you say its damn delicious, its gonna be harder to drive by it today on the way home. How long did it take to pick 3 lbs? Did you pluck the yellow flowers off the head or steep the whole enc...

I just did a dandelion shine, 3lb of flowers in a 10g ferment. Sugar wash, but a lot of flower flavor came through. I'm really happy with it

Went out for morels withe little success so the wife and I decided to pick something since we were out. Sat down in the park and picked 3lb of dandelion flowers. I steeped them for an hour or so and added a bit of sugar to hit 1.09. Two weeks and she's finally done. Damn delicious at 99 proof.

Did you just say 60 cans of PBR? My head just exploded.....
Seriously, I ran an IPA that a friend let go too long, and then oaked it, it was not to my liking. Tasted hoppy, like an IPA.
Just my experience

Shit.....uncle jesse. How could i leave him out. THANK YOU Sir!

here needs to be a thank you thread. I jumped on here two years ago with a head full of steam(and booze) and thought i was gonna set the world on fire. After an hour reading my old posts all i have to say isTHANKS! If anyone else has learned from this site like i have I encourage you to throw out th...

Just re read this post and laughed my ass off. Oh what you learn in a few years.

Bigbob wrote:It happens to all of us. The good ones don't quit...congratulations!

Thank you sir, thats a nice thing to say. I'm gonna stick around these parts, ya'll are good folks.

2015-02-22 20.07.20.png Well, here it is............. First attempt at what appears to be a wonderful addition to my list of eccentric hobbies. A few buddies grabbed some local fame for some good beer brewing and not to be outdone I created this beast. I will admit I've been lurking around the site...

I would like to know what type of still you ran this out of. Does it really matter what still? From my research on stills it seems to me that a reflux still would strip this flavor away? Just curious...not sure if this should be here. http://moonshine-still.com/" onclick="window.open(this...

For the record, I'm pretty lazy about cleaning. And I peek at my wash all the time. The fermenter that had this infection had a loose top but I covered it with a sheet to keep the nasties out. I have since sanitized it and started over, mostly because the sour mash is like that friendship bread and ...

Just checking in, pulled a bit of this out for a friend's home brew party. After just a few weeks on oak chips this shit is awesome.

smoCha, make sure you let us know what you think of the infected wash after you run it. I don't think I like it. The yield was low but so was the sugar. It came out REALLY sour! Like sweet tarts sour. I cut 5 Oz at a time and it seemed like the heads never quit, but when they did the flavor changed...

Well, it's bubblin.

Ok consensus is run it. Just to be clear...... 1. Siphoned off the beer and made likker 2. Added backwash and water to the sour corn fermenter- no sugar 3.left it sit for a week + in the garage- here's where I'm at now 4.coxntacted HD 5. Added 15# sugga to the mix So- 1. Let it ferment from here on ...

Had to leave town in a hurry and left my UJSSM fermenter sitting without any sugar. After a week I returned to this mess of white substance across the top. Forgot how to post pics. Looks like mold, doesn't stink - mash still smells sour. I've read about lacto infection just never seen one. Any help ...

I made a goddamn mess today. 80 lbs of bananas will bubble and foam like no one's business when you throw a cup of yeast in it.

Drunk-N-Smurf wrote:Ok, I tried it....mixed them all up, grabbed a handful and rubbed all over my ribs, but.....kinda made my nipples burn quite a bit....is that normal?

well.....
you should try it on a rump roast

Made 10 gallons of birdwatchers, added capers and garlic this time just to see if it makes a decent martini. ( I know how y'all love it when i Fuck with a good recipe)

Hey sassy, Yeah, the gallon was after cuts. I run 2-3 Oz at a time into caviar jars for at least the first pints. Never kept anything before 24-36 Oz, but I like to watch it change. I've learned to pitch anything fishy. I cut the tails when I hit around 50 abv. If the flavor is good I'll run a bit f...

Hey homies, Just wanted to keep y'all updated on my sweetfeed conversion experiment. First batch- shitty pellet feed, on the left way above. (Think Nathan hotdogs). But I followed the recipe. Not from T&T, but that "4" in the bottom of a bucket" recipe is everywhere. I got piss fr...

Drooooool......

Made my first full gallon after cuts. Sweet feed. How'd it go? tp Went really well IMO! averaged 70% abv after cuts and blending. Put half of it on oak and the other half into a gallon of apple pie. Also made 3 quarts of strawberry/raspberry sugar head. Got 60% abv on this one. I plan on making a 2...

The wood cabinets are sweet.

I wanted to share one of my " tried and true" recipes that ive been perfecting for a few years. Go get a bottle of each: Ground cinnamon garlic powder seasoned salt black pepper. Mix em all together and rub your ribs liberally. I wrap mine in foil and bake them at 250 for 1/2 hour per poun...