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Stripping 18L of corn/barley/wheat mash. 2nd Stripping run of this mash.

Yuck.... I believe you probably drowned the poor buggers. Shorter soak times and let them breath a little in between soaks. I haven't done wheat but had luck with barley, rye and corn. Ok, smell was to disgusting, i dumped it. Did wheat malting 2 years ago for beerbrewing, that was a success, but o...

I tried malting some wheat... now i´m not sure whats happening. It smell not very well, only a few sprouted and if i squeeze those who look like normal grains, a "sticky white cream" comes out of the grains? Did this one fail? Maybe i soaked to long and there was not enough air flow? Thank...

1.100 from apples only shouldnt be possible? More like 1.050 from juice without sugar. Thats what i get as a SG when fermenting applejuice anyway...

I finally got my voltage regulator (4000W SCR) wired together. I did mostly Gin for the last runs. Thought of building a reflux column (Bokakob) to get neutrals from it for Gin and Fruit-Mixes, vodka. Not quite sure if this makes sense though. Would use my 21L stock pot, put with a 2" SS pipe a...

Hmm the Rum is not to my taste till now, hopefully it will get better with some more time. Sits on some oak, color is wonderful golden.

Rum washes get pretty foamy when heated causing it to puke. I run twelve gallons at a time in a keg boiler but I add a half stick of real butter to the boiler to keep the foam down and prevent puking. Jb This! I use veg oil but it works great. Ok, thanks, i will try to add some oil at my next strip...

So i´m in the middle of a rum series. I decided to go with "hooks rum" from "Tried and true" section as the main information source. So about 2 weeks ago i set up my rum wash with 2.2kg of molasses, 1.25kg of sugar, little citirc acid and DAP and fermented that with bakers yeast,...

Well, lets see what it will taste like, if its good, everything is good. Its a hobby, as long as it tastes good, the yield is secondary. I´m here to produce good stuff, quality > quantity :) Next time i will use more malt (ain´t that expensive with <30€ per 25kg online distribution). And i just foun...

Heat up 11l water to 60°C, put in the grain (coarse milled as for beer), wait 2h, then lauter. Now heat up 8l water to 75°C, put in the grain again, wait 2h, boil it, lauter it. Then pour the second sparge to the first while constantly stirring, the temp must not exceed 55°C. Close the fermenting v...

Mashed this pretty much as you recommended, der wo. Didnt went that good, bad efficiency and at the end i got little burning on the bottom of my mashtun, dont know why, never happend before. Mash was slimy, maybe thats the reason. Got about 12L with ~13° Brix (1.050 SG), pretty bad. Added little sug...

If you boil the second sparge, you extract more starch and get a better lautering. You don't need the enzymes of the second sparge, when you have saved the enzymes from the first. Ok, thats pretty much the same for a decoction mash. Even with 100% malt it's better to have as much as possible dp sav...

I cant see why i should mash below 60°C as for the enzymatic conversion for highest fermentable sugars (maltose) from grain is in the lower 60´s like 61-63°C, if i mash in at 60°C i will have a mash-temperature at about 58°C. Sparging is a thing i could consider though. Why only boil one part of the...

What is a spirit made of sugar only called? Vodka? Just neutral sounds...lame :lol: I would like to start my first real whisky. So after some reading, i decided to make it simple: For 15L of volume into fermenter: 50% 2-row Malt [2,2 kg] 50% flaked barley [2,2 kg] SG ~ 1.061 / 15°P No sparging (simp...

Today i stripped the "wineos plain ol sugar wash". Fermented dry, temperature of 27-28°C really helped. From 15L wash with 8-8.5% i got about 2700 mL of lowwines. 0: 80 mL Fores 1: 500 mL 48% 2: 500 mL 45% 3: 500 mL 40% 4: 350 mL 34% 5: 550 mL 30% 6: 300 mL x% (mixed with nr.1 to 40%) shou...

Sipping on it right now...question came to my mind:

when i stripped a run of neutrals, can i just use the lowwines (30-40%) and make the spiritrun with herbs (without citrus peel) in the pot to get this goddness of a gin? (mazeration for about 24h included)

With my first neutral spirit, i decided to give this recipe a go. Macerated for about 20 hours, then distilled with herbs in the pot with my pot still. Base was 1L birdwatchers at 45%. Collected 400ml with 74%. Left about 5% of the tangerine peel in the pot. Now i have a 0,7L bottle Gin on hand :) S...

Set up a cornflakes whiskey wash with 500g flakes, 2,65kg sugar to 15L volume. Hope the bakers yeast will work fast

Took some tastings over the days and come to the decision that i mix cuts number 2,3,4,5 and a bit of number 6. Diluted to about 45%. Way better than the cheap vodka you can get here for 5€/bottle. End product is one 0,7L bottle and a non full 0,2L bottle. For my first run, im very satisfied =) Now ...

I put some aluminium foil on the jars with the cuts stored in and stiched some holse in it for airing.

Havent tasted antyhing yet. I think i have read that mixing those tasting samples with some water would be good. And not swallowing.

Spirit run with this small stripped lowwines went pretty "fast", tried to do it slowly. First my documentation with the cuts: Lost some vapour at the beginning, fixed it very fast. Though stupid (and potentially dangerous..) that it happend. 1: up to 84°C - 30-50 mL - to less to measure % ...

...What do to next? Let it breath some air and try to differentiate it from right now, or just mix it together and distill it another time in a few days? Low wines? No sense to do cuts now unless you want to practice. Making cuts can be difficult for the newb. Practice helps. Seeing how this thread...

Dumped the last run, sacrifical. Next one: 11-12L wash (about 10%, maybe less): 1: 50 mL (65-9X°C) 2: 180 mL - 49% (95°C) 3: 300 mL - 44% (96°C) 4: 280 mL - 42% (96,8°C) 5: 300 mL - 37% (97,5°C) 6: 230 mL - 35% (98°C) 7: 200 mL - 30% (98,5°C) 8/9: 400 mL - 23% (99°C) (think my thermometer isnt that ...

Started a Wineos sugar wash 2 days ago, but with a wineyeast i had on hand. The birdwatchers wash is still fermenting,i think its to cold to ferment faster. Put it in a room with 22-23°C now. When my fridge isnt used with a fermenting lagerbeer anymore, i will put one of the washs in it and set it o...

10 Litres wash ran through my pot still today. Well, as i know right now, my mash wasnt finished fermenting yet, my mistake. Was at about 7%. I did cuts for some training effects. I just gonna document things for myself if thats ok. Cuts: 1. 140mL - 45% 2. 150mL - 42% 3. 170mL - 40% 4. -8: 180mL 38/...

Thinking about a 3500W manual induction hotplate as i could use it for other stuff too.

After building is before building. Always.

Thats true. Very familar
I will use this construction for some time, get some practise with this hobby and read a lot more about hardware etc.

Also, to recap...your heat source is an inductive hotplate, am I correct? Can you get steady heat input from that? I hope that isn't also a contributor to your so called, "huffing". Temperature controlled hotplates will cycle off and on to get the boil to temperature. But the still needs ...

I lowered the heat right after it started do run, think about 70% from maximum. Speed of waterflow - cant really tell, can measure it next time. Wasnt that fast. I will add a scrubbie - where is the best place - at the beginning of the Liebig or at the end? And would stainless steel be ok, too? Than...

As the wash got about 10% today, i did a small 3L run. I guess its huffing, as there was a cycling sound at the end of the Liebig where the destillate runs out. Is this a no-go/really bad? I really dont like to rebuild everything :( "Collected" about 300 mLs with 30 vol%. I will try some c...

Maybe i should import some of those someday. Just did the water and vinegar cleaning runs. Everything is tight, no vapour escaping. Made a nice o-ring sealing for the lid with silicon tube wrapped in PTFE tape. Only part that is leaking is the water circlet of the Liebig, probably got sloppy when so...