Home Distiller

The only tool threatening Straya with nukes was krud haircut Kim of gangnam fame and they got zero chance ats of getting halfway here. For the longest time, I could never remember his name...I just called him Kung Pao Chicken or just Kung Pao, so that has stuck with our family and friends...Sloppy,...

Perhaps not in days but months. Then also the loss is noticeable. IMO airing is the same like cutting fores. But slower, what means more precise. And at higher abv, what also means more precise. At least compared to a potstill distillation. And perhaps the oxdation causes some aging effects. I never...

We owned three of those bottles. The first one broke 20 years ago. My little son played with wooden building blocks and threw one of them against the bottle. Then recently my son took the second bottle to a party. He thought it was one of my homedistilled Whiskies. Next morning he told me "hey ...

It depends. Either cutting much heads and only short airing. Or collecting much heads into the hearts and airing longer. I definetely have made a few times the mistake NZChris describes. Anyway IMO it's better to produce low wines with an overdose of "hard won esters" and then to throw man...

The first "agent" is a signaling product that tells the yeast cells to start growing hair. :lol: This is by far the most crazy thing of all the crazy things I have read here about anything with the term "turbo" on it. Do you really believe Turbo clear contains something like a h...

Whole stones. Something like 1l stones filled up to 3l with 40%abv. It will get also a nice Bourbon like color.
Never experimented with only kernels. Sounds like a lot of work.

Yes. It's a pale malt. All pale malts are light and have a high dp. No matter if it's from swaen or any other brand.

This is what I wrote to thecroweater: I don't know how you discussed, but I see the result. You dind't do anything. Like SCD wrote: "Don't be rude" I calmly reported it by pm, I got no response, now I ask here. And you deleted it. I don't see any reason for this. And noone tells me the rea...

It's a strong flavoring. You make Amaretto from vodka this way. It overwhelmes other flavors. Total different than oak. I don't think anyone here can prove you that it's safe or unsafe. You will find informations online that it cures cancer when you eat five stones a day. And you will find informati...

I once watched on TV the composer of very strange modern abstract music K.H. Stockhausen visiting a manufacturer of huge gongs and picking out one of (if I remember right) ten identical looking ones for his music. After hours of comparing them with all kinds of tools like perhaps toothbrushes or pin...

Is it better to add DAP, vitamin pills, gypsum, Epsom, etc,. to a hot mash? Or cold pitch with the yeast? I've done both without preference, but wondered if cooked additives were better than cold. I know cooking can destroy some nutrients. Some are heat resistant, some not. DAP, fertilizer, epsom s...

There are other sources for amino acids. For example eggs have a high concentrated mix of all kinds of them. Everything what has proteins. Yes, then our washes aren't vegan anymore. But probably also many such pills aren't vegan. They are a source for nitrogen. Like DAP or fertilizer. But the yeast ...

Bitter could be tails. Like I said, I used rectification. I don't know how it would taste with a standard potstill double distilling and normal Bourbon cuts.

The pressure seal is the shaft bushing being immersed in the wash The homemade top seal stops the little bet of leakage I once had a few drops fruit must squeezed slowly up through between the bushing and the shaft when I had overpressure, because must was puked into the packing. I had to stop the ...

What are you using for a shaft seal? I plan to make an agitator using a brushless DC gearmotor. Speed control from a power supply for now. Not sure how I seal on the 1/4” shaft. There is no need for a shaft seal, if the shaft bushing is always immersed into the wash. It has to be a long bushing of ...

Why are you prepping? Step back and see what you are prepping for and why. Q anon Funny you mention Q anon... I yesterday reported the admins a member who has a link to his website in his profile and mentions it in his location line. Clearly breaking the rule about politics here. Noone of the mods ...

If your not a prepper, than this maybe is not your thread. There are plenty other ones for you to enjoy. The thread is "PREPPING - Yes - No - Why!". So non-preppers are welcome too, right? I would prep if I would think that my neighbours do. AFAIK they don't. Worst scenario is that when s...

I went 10% Chocolate once and it had a bitter burnt taste. I am using this to blend now with blander mellower spirits. YMMV :eugeek: I mashed 100% roasted malts and it turned out great. At least after oaking. Perhaps because I used rectification? https://homedistiller.org/forum/viewtopic.php?f=34&a...

Yeast needs magnesium. So in a mash or wash should be magnesium. If the ingredients don't have enough, it's good to add magnesium sulfate (epsom salt). But how much magnesium do our ingredients have? - Fruits are low in mg. - all tomato paste recipes or similar are low in mg. If something like Rads ...

Without oak you get very complex smoked herbs flavors. A bit scorched flavors too. Very special. But with the sweetnes of the oak it gets more and more chocolate-like and easy to enjoy. If you use only beer-like 5% of the grain bill or similar, you won't notice: But if you use more you should know t...

Reverend, of course yeast is a fungus... Not a mushroom but a fungus. Because it's similar small like bacteria, perhaps for you it looks more like a bacteria, but that's all. Everything else (for example fungi have chromosomes, bacteria not. The cell structure of bacteria is different) not. BTW the ...

If you have no pH buffers in the tails, very small amounts of sulfuric acid lead to a drastic pH change. For example by adding lime treated infected dunder to your tails you get much buffers. But if you only redistill pure tails you don't have buffers. For one liter pure tails/feints/low wines I wou...

Adding water to the thumper has a similar effect like diluting. I wouldn't do this, when I search for much flavor. And when aiming for a high abv product with flavor, I would have in the thumper either something very high abv (higher than the abv in the pot) or if I don't have something higher, I wo...

They write that they use two stills: A potstill for stripping and a plated column for spirit runs. Low wines are 35%abv. The hearts of the silver Rum is 90-92%, the other Rums "a bit lower". This sounds for me like 85-88%. So the hearts are between 85 and 92%. Difficult to tell what abv th...

Yes, we are talking about heavily infected dunder. Anyway, the quality of the aroma you will get from a high pH dunder is hidden, you firstly have to turn the salts to acids and then to esters. So it simply makes no sense to judge the dunder (or at least the infection influence of the dunder) by tas...

I just watched their video: A wash with 15%abv made from sugar and water and yeast (no molasses), a reflux column with copper scrubbies, they make cuts (that's why you don't go blind and don't get a hangover...), 7 weeks on oak chips. And the silicone hoses, whatever. Seems an average hd member make...

No, I never would put infected dunder or wash into my mouth.
And also after boiling it, I wouldn't.
And of course when I make "sulphuric acid tests" (mixing a bit sulfuric acid to a small sample of wash or dunder plus alcohol) I only check it with my nose.

It's not so easy to get pure alcohol 95%. Even if you have 60% in the boiler and the thumper would count as a full distillation, that you all in all have two distillations, you would end even at the beginning of the run under 90%. I am not sure if a single pot distillation is enough to cean up the t...

I'm sure it's you posting in English, or a hiccup of the brain - you mean intense fruit AROMAS right lol? Because nobody should be tasting their dunder! We should say that every time we talk about infected dunder. Oh shit. I think I have to edit around 200 posts... I really thought flavor is a good...

Steps - BIAB 1 Bring water, gypsum and backset to strike temp of 158 Backset for Malt Whisky? Nothing wrong with it. And yes, then you need a pH riser. Never used gypsum. But I think you are not the only one using it. 2 Add grain and mash at 148 Because you don't need the beta amylase, you can go h...