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Thanks for all the great feedback guys. After I posted that, I had some serious medical matters in the family before I had time to see any of the responses. And then weeks later I couldn't remember where I had posted that question or if I had even gotten around to posting it. Finally found it and wa...

I'm new to distilling, only a few runs and ferments under my belt. Just sugar washes to get aquainted with my still and the processes. Anyway, I run a 13 gal with 42" torpedo reflux column 3" wide over propane flame. Anyhow, I realize that in the whole process, a pot still with no thumper ...

In the begging of the recipe, after letting it sit for 90 minutes, you say to "fill to 6 gallons with cool water". I know this is for a 6 gallon wash. So does that statement mean to add four more gallons to reach your 6 gallons, or does it mean fill to a 6 gallon mark including the ingredi...

Ok thanks. And yes its onto tried and true recipes page now. Uncle jesses sour mash is where I'm headed. I appreciate the feedback.

Thanks dudes, you guys are awesome. To answer the questions, sg readings are 0.996 The temp of the fermenter stayed between 88-80 the whole time. Roomtemp 74-78. Yes it seemed to be done, but it just threw me off because the stirring seemed to have a negative effect, and also because the other pract...

And just as an update, the freakin fermentation has basically stopped now for some reason. Only after 3 days. I will continue reading to try to locate reasons for this. As for giving up, lol, those who know me would laugh with passion at that concept. And to the comment of me feeling "stomped&q...

Just for info, I've done 2 runs on my still so far. Both sugar turbos just for still practice. Both before finding this site.

And to "that guy" I have been reading some each day from the spoon feed and its links. Its def informative and helpful. Also the " rules we live by". Good foundation material.

Yes I realize everybody is against turbos, but I'm just starting and like I said I had already had all the ingredients from before I started as a member here and learned that. So I wanted to use them up ya know. Plus I'm not really expecting to make some great tasting stuff yet, lol,so I'm more focu...

I'm new to distilling,and have started a simple recipe I read about, just to get some practice on my still and hands on, and because I had all the ingredients on hand. It called for 12.5 gal water, 25 pounds sugar, 1.5 packs of turbo or so much bakers yeast, and 25 pounds cracked corn. I used turbo ...

Hdnb that was an awesome and informative answer, that's what I was looking for. Thanks. And to Rad14701, I said my apology for the welcome center topics misunderstanding a few posts ago. We got that covered.

Oh ok, sorry. I was under the impression that I could only ask questions in my intro page untill I had been approved to go onto the regular threads. Someone had explained it in a way where I took it like that. And then I saw other new people asking questions in their intro section so I was convinced...

Thanks for all the feedback. Well received. One question I do have, as I have dug into every topic discussing foreshots but can't seem to find this question answered , is this : Being a beginner on my first two runs, I am working back and forth with the heat/flame as the run is starting , trying to ...

Man you guys are awesome

Big Bob thanks for takin the time to look it over for me. Much abliged.

I looked at that one yesterday, and def planned on trying them. Thing is, like I said I've already got all the stuff this particular recipe called for, plus it was just a one run mash done his way. That's why I was gonna give it a shot first. Just wondering if that recipe I mentioned sounded firm.

Thanks for the hospitality fellas. I am reading the suggested threads you all are shooting me at (rules we live by,spoonfeed with links,etc...) and will continue untill I've completed all of it. Gotta kinda pace myself on the lengthy reading, I get stir crazy doing too much of it in one sitting haha...

Hello. I'm from north florida. In my early 30s and just getting started at it, brand new to distilling. Though not new to drinking "untaxed" liquor haha. Finally decided to try my hand because I'm fascinated by the history of it, as well as the concept of "grow your own, brew your own...