Home Distiller

I'm real curious, how did this turn out in the end?

Remember that brix is only a measure of dissolved solids in water, not fermentable sugars. If you want to determine the fermentable sugars that you can access then you'll need to hydrate them and then perhaps condense them through evaporation (unless you're content with a sugarhead), take the origin...

I'd really appreciate a replication of this test but for external pressure if you're up for it. It looks like it ought to be a fairly resilient shape. I'm trying to design a vacuum chamber and am trying to get a handle on design parameters other than those already demonstrated by skow69's corny keg....

NZChris, most of the northern hemisphere harvests right up until about March and I'd expect that the southern hemisphere is opposite that; but its possible that equatorial regions like Indonesia or Columbia are still harvesting. About the infusions, at about three weeks the coffee cherry infusion wa...

I've had a robusta coffee cherry infusion going on now for about a couple of weeks. All of the red pigment has leached off of the cherries, which are now a light tan color. The color of the spirit (distillation-proof rice spirit) is pink-orange. The flavor is tannic and a bit harsh, but is definitel...

I live between several rubber plantations, so there are always fallen branches around. They're usually very green, but if I had an efficient furnace then it wouldn't be a big problem. Also, a lot of the coffee around here is 30+ years old and is declining in productivity, so as the fields get replan...

A few considerations: 1) You'll probably want to immediately kill the wild yeast on the cherry after harvest in order to introduce a yeast of your own selection. That would involve pasteurizing the cherry with the bean inside of it, but I'm not sure what that would do to the coffee bean. The green c...

I don't mean to condone unsafe processes :!: , just to report that that is how it is. As I said explicitly , I don't mean to sound defeatist about it either. There are productive and unproductive ways at going about changing how people that have been doing something for thousands of years do what th...

Thanks croweater: I've gone over some ideas in my head about fermenting ripe coffee cherries but its a little tricky. It takes thousands of beans to have enough sugar to make fermentation worthwhile and macerating or separating them by hand is time-consuming (that is, if you want to recover the bean...

I'm also in Asia and I see it done this way pretty often. (The stuff in that plastic water jug was bananas.) Like yourself, I don't feel comfortable talking about the mashing. I've tried to have those conversations but some words just don't translate the way that they ought to. Even to see it done, ...

Thanks Bushman: I've heard good things about fruit trees, the same as you. Jackfruit wood is interesting. Some fish sauce manufacturers use it for their casks, so there are raw materials around and some individuals have the skill set to put them to use. But I've seen how they do it, and the vat is c...

thecroweater: Precisely were I am is something that I would rather not reveal. Suffice it to say, Asia, below the Tropic of Cancer, approximately 600 meters above sea level, and it never freezes or frosts here. That's what is relevant. moered: I've done the required reading cover-to-cover but that w...

I've been lurking on this forum for the better part of a year, drawing on its vast content in furtherance of a distilling hobby. Its a fantastic community that y'all have got here and I tremendously respect that there's such a strong interest in promoting the health and safety of the craft. Although...