Home Distiller

Makes sense, but my sourdough starter is from wild yeast.
Water and bleached flower left out to capture what was floating in the air from 5 or 6 years ago and just keep splitting it and feeding it every week or so.
I dont know, its working.
Makes good bread too.

I have a batch going now from my sourdough starter. I tried it a while back on a beer batch because I got a bad smack pack and did not want to dump it out, turned out great. My batch is rolling along no different than when using any other yeast. Kind of makes me wonder what they did 100 plus years a...

Trying this method for the first time today.
2.25 LBS of grain per gallon of water.
70% corn, 16% rye, 14% malted barley.
Looks good so far.
Got it wrapped up in sleeping bags for the night, looks good so far, will be interesting

I now on my 6th or seventh run of the basic recipe, tried on the grain as well as off the grain.
Truth be told, not much of a difference both are good, god I like scotch.
No one who has tasted it didn't like it.

I am definitely going to keep it the same ratio, it was that good.

Good point, perhaps I will have to just do it that way until I can figure something else out. For those of you wondering how the peat comes across, when I first tasted it, the peat reminded me of how rye compliments Bourbon/whiskey. Rye gives you that spicy zing kind of thing for lack of a better ex...

Yeah, I have a couple of those as well.
I want to find something a little bigger so I can lauter my 30 plus lbs of grains in a single run.

Cayers, thanks for all of the info definitely going to be experimenting smoking some malt.
What do kind of container are you using to lauter your grains if you dont mind sharing.
My beer equipment is limiting me to around 17 lbs or so of grain

Thanks for the links, good stuff. I have been making corn based whiskey and a friend suggested I try to make a Scotch I tend to research the hell out of things and came across a mention of one of the Scottish distilleries using Simpsons and of coarse peated malt. Also, they dont ferment on the grain...

Fizzex Not an acquired taste kind of thing, at least for me. If I can find a way to duplicate the recipe on a larger scale, I will never mess with corn again. Don't get me wrong I still enjoy bourbon, that is pretty much all I have been making, I like this much better. A friend of mine who I gifted ...

I am going to mash and ferment on the grain this time as I do not have the equipment to sparge that amount of grain in an afternoon. Hope my results are close to the original anyway. I have been a whiskey/bourbon kind of guy all my life, never really cared for vodka, rum or, whatever. But, I found o...

I used Simpsons Golden promise and Bairds Heavily peated at a 50/50 ratio at 2.25 lbs/gal. Was a little worried about what I may end up with because the peated malt reminded of the smell of black magic markers. On a 7 gallon wash I used 16lbs of grain and mashed in a ten gallon igloo and then sparge...

I oaked my product in glass jars and ran them through several cycles of putting them in the freezer over night and then let them come back up to room temp before repeating. I did this over a three week period. Cleaned it up by running it through some drip coffee filters. It was proofed to 90, a litt...

I cant believe you can take something that fowl smelling to something sweet tasting. From the heads to the tails, I could taste the corn. A good friend was over and had a couple of finger tastes right out of the collector and also said the same thing. Definitely pleasing to the tongue, no doubt. Wil...

I will state again, smells like a good/bad fart, if you know what I mean. I took a peak inside the bucket and all looked good, nothing weird growing or foaming, but boy, it was not pleasant to smell. Dont quite know what to think of it as I have never smelled something like that and considered it go...

If you guys think it will be ok, I will run it.
Will just have to hold my breathe when I transfer it I guess

Thanks

Just finished fermenting another batch of this recipe. Followed all the instructions to a tee. Even used enzymes to insure conversion. Paid extra attention to sanitizing to make sure I had better results this time around. All I can tell you is this batch smells sour as well. If it were a fart, it wo...

When I noticed the small amount of vapor escaping I did turn up the flow and it did not make any difference and I have a 3/8 tube going right to the condenser so I know I can probably run at least 4 -5 GPM of 55 degree well water through it, so that is not the issue. When I touched the outside of it...

Just got done with my first run of this recipe and while I would like to say it was a complete success, it ended up showing me I have some things to learn. The cooking process went well, did not burn anything, so that was good. The mash went well also, Iodine test showed complete conversion. Ferment...

Bushman wrote:Welcome to HD and congratulations on your success. I would make a suggestion that you be careful who you share your product with as it is still illegal here in the US.

Thanks, yeah only REALLY trusted friends

der wo wrote:No, rye instead of corn.
Something like 10-15% rye in the grain bill? Then I would add it after cooking the corn.

Edit: The first post should be a welcome post, where you write, what you want to make, what you have made and so on.

Advice taken, posted on the Welcome forum

Appreciated

I have been in the beer and wine hobby for a long time now and my interest has turned to distilling. Have read quite a bit on this forum and am most impressed with the wealth of knowledge here. Built a Nixon Stone reflux column and have been experimenting by running some of my wine through it. I wou...

der wo wrote:No, rye instead of corn.
Something like 10-15% rye in the grain bill? Then I would add it after cooking the corn.

Thanks, appreciated.

I just boiled up my first attempt the other night, did not do the cooler thing, just held the temp at 145 until I had full conversion with the iodine test. Also did not measure SG as a measurement was not called out in the recipe. Anyway, I put it in the fermenter and used White Labs WLP070 yeast. I...