Home Distiller

sorry for your loss. thoughts and prayers

Definitely a keeper. When I first tasted this, I was like, "Damn where did that campfire marshmallow flavor come from?". The toasted oats are perfect compliment to the rye and wheat grains and the corn adds its little sweetness. Aged on toasted and charred oak, this is an awesome whiskey. ...

I hope you like the two beers I left, they're new england ipa's from some local breweries. I just found them last night before dinner time, both fantastic!. That Cervesa La Pirata was incredible! I'm envious that you live so close to so many awesome breweries. Those hazy, grapefruit bomb IPAs are m...

Wife appreciates everyone taking care to keep our house standin'. Also for dealing with me when I get so OCD.

Well ladies and gentlemen another ones in the books. Thank you all for venturing to my home and partying with me for the weekend. Thanks to SCD for helping with everything from start to finish. The people on these forums have been a very welcome addition to my life and Im glad to call all of you fri...

Fun is being had bellies are being filled... And theres only three of us here so far

lmao, I'll hand you a broom once you get here. I'll still be straightening up the place.

Bayou sent roughly 500# (or maybe like 8# - give or take) of boudin and two bowels of gumbo plus 6 sample flasks - generosity unbound for sure. Thanks buddy. Wish you were able to make it up.

PARTY WEEKEND! I'm starting by myself with some coffee right now. ::bass snare bass snare bass bass snare bass snare bass snare bass bass snare:

Looking forward to seeing everyone who can attend. Those who cannot make it will be sorely missed. We'll offer up a toast of something alcoholic. SCD and I will be starting our day on Friday and we'll have something going by midday for those coming in on Friday. Saturday's festivities are day-long. ...

Love it getting more pumped each MSG I read can't wait to see the gang

Also, get outta the sticks and come visit me in my 'hood. I've got 6 trees in my yard, it'll be like home.

sent you a txt

Yeah we were thinking about chicken and pork already. SCD is gonna have his smoker here already. If TB feels like tagging his along for the ride, we can certainly put it to good use. More meats = more food to soak up more liquor!

Looking forward to it bayou, wish you could make it. Next year somewhere for sure.

Just about a week away guys. Let's get a role call going and maybe an estimated day of arrival (ie. Fri / Sat). SCD and I are getting everything pulled together - I wanna see what everyone's looking to bring so I can fill in the blanks as well.

Crow, I was so blitz from the night before, I could barely picture YOUR face that morning. And I was sitting right in front of you in the car, lmao.

17 more days ladies and gents!

Fiddleford wrote:Yea fruit flies are alcoholics for sure, they'll kill them self's to get a sip of shine. If I leave a jar out I gotta filter them out in the mourning more protein I guess

this all day

less than a month away... getting excited

Getting close boys! 51 days and counting.

I've been crazy busy the last few months with various thing - not that I'm very active online to begin with but, I was sitting down this evening reading through the last few years worth of Jedfest and Truckorama type threads and it made me realize, this is not being talked up enough. Ask anyone who'...

In my experience, a little sweet at first but smooths out over time after aging for a year. Hoping this batch and the previous batch I made will fill a new barrel. Might keep it for two years and call it legal

Traditional Bourbon Mash (using ShineonCrazyDiamond's method for large batch mashing) 120# grain / 50 gallon mash I wanted the malt character but the efficiency of the enzymes (100#) 80% Corn, cracked (10#) 10% Rye, malted (10#) 10% Barley, malted 45 mL SEBStar HTL 45 mL SEBAmyl GL 90 mL SEBFlo TL 1...

I never gave a specific date when I would be getting back to anyone - I'll get my information to you if/when it's available. I've been sending emails out to people as the date gets closer. I assure you the party is still happening. DD - As I've said to you in previous emails, there are veteran forum...

pretty incredible build there my friend

From what I've read - most fruit flavors are in the heads, something we're taught to eliminate. You have to change you're mindset when it comes to fruit. I tired an apple juice brandy a few years ago and I completely bypassed the apple flavor due to me being still new enough that my process was not ...

As long as it has sugar in it, yeast'll turn it to alcohol. Have to break though the skin tho and macerate it. Otherwise, it'll take a few season to break down enough, and by that time it'll be rotten.

Rum wants a high temp ferment. Most yeast will work up to around 100F or so, just giving different flavor profiles. Don't worry yourself about it.

How's the rum/beer biz comin along BB?