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I started with a 2.5 gallon copper Alembic. I enjoyed it every much. But after the newness disappeared, I didn’t use it as much. I would ferment 5 gallons at a time, and spend all day running it since the boiler would only hold ~2 gallons per run. The enjoyment turned into the dreaded word, “WORK.” ...

I joined this site just over 3-years ago, and the knowledge I have learned is priceless. I came to this site like most have to share and to learn. It didn’t take long to find out that I had nothing to share other than my lack of experience. This post isn’t to share the knowledge I have learned over ...

I’m jealous! You have done exactly what I have been wanting to do. I too have a 13ga SS milk can boiler from MIle High and a 3ga boiler that use as a thumper most of the time. I was going to buy one last spring around the same time you bought yours, but they were out of stock. I’m still waiting. Do ...

I almost fell off my chair when my wife told me that I should upgrade my burner :esurprised: :esurprised: I’ve been looking at burners for a couple years , and I have narrowed it down to two, the Edelmetall Bru burner rated up to 75000 BTUs, and the Blichmann Hellfire burner rated from 80000 to 1400...

The heating element I use is a 2000 watt 120 V. I thought about upgrading to 240V to speed up the process, but wanted to try propane first. I live out in the country which gives me more freedom to run outside or in my man shed (door and windows open with fan)And with propane, I’m not limited where t...

I’m a little late to game, but wanted to add my two cents. I’m still new, started ~3 years ago. During that time, all I used was electric heating element in my 13 gallon boiler, It works great. the only issue I have, is the time it takes to heat up my boiler. My last two runs, I tried using propane....

I'm not sure if anyone is interested. If so, I have posted an update below: I made the honey wheat shine like I mentioned. I used the "Fast Fermenter" (plastic 7-8 gal. conical), it worked great! When it was done fermenting, I let it settle until it was a clear light amber color. Ran it us...

I think it would be good :thumbup: What yeast are you going to use? What type of still are you putting it through? How may runs will you do? May I suggest if you're doing stripping runs to save some of the backset and add to the low wines for a spirit run :thumbup: I think it would help carry over ...

Well, I made a decision. Right or wrong, instead of just honey (mead) or adding fruit, I decided to try doing a honey wheat mash/shine. I have some flaked and malted wheat. So I was thinking about adding ~3 lbs of flaked wheat, and ~ 1 lb of malted wheat to the 1 gallon of honey I have. I don't nece...

What about fresh frozen from the grocery store? That's what I do and they are good! That's what I use also. Works great. Comes out(honey included) to 30$ish per 5 gallon ferment. Distilled that's about 15$ a qt for double distilled(80proof) one of a kind,hand made, craft liquor. Damned if I know wh...

jb-texshine wrote:SAS777Why not make Strawberry or raspberry mead for distilling(1.075 og or so). Two shots over ice is nice

Not a bad idea! I'll give it some thought.

If I do, I'll have to buy some canned strawberry or raspberry's, they too are hard to come by in my area.

In all fairness to your research, you really need to read this thread. http://homedistiller.org/forum/viewtopic.php?f=11&t=42581 Best rum alot of us have had. Maple and Honey are kissing cousins. Great thread! I just got done reading it. Unfortunately, there are no maple trees around here. Mayb...

From what I have read from all the replies, is that it's basically a waste of good honey trying to use it in a rum recipe. I'm glad I asked the question before trying it. It just sounded like a good idea. I'll limit my rum making ingredients to the tried and true recipes, mainly blackstrap molasses....

The combination sounds like it would be fuggin awesome. Depends on exactly what you are expecting honey distillate to taste like. It only slightly taste like honey. It's more a light florally taste with a slight hint of honey. It would probably get lost in the heavier rum flavors. For a honey honey...

jon1163 wrote:Have you read through the tried and true recipes?

Yes I have, but didn't see/find anything about making rum with honey. I may have overlooked it??

Since I'm still relatively new to this hobby, I have lots of questions. For one, I have noticed while searching the web for recipes that some distillers recipes call for "1-cup of honey per 10 gal. batch" in all their recipes. Why is that? I have other questions when it comes to honey. I h...

I just checked online for a Grange store. The only Grange stores I could find, where all on the west coast. Unfortunately, that's way to far from where I live.

I'm too tired tonight to type out a long post but dark brown sugar and feed grade molasses from tractor supply make a mighty fine rum! Thanks for the info! The molasses you are talking about at Tractor Supply, is it "Evolved Habitats Molasses?" That's the only liquid molasses that is sold...

I want to try making my first batch of gin next weekend, and I'm so glad I found this thread! Over the last few months, I have been researching everywhere you could imagine on how to make gin, from books, YouTube, and the internet (including this site). I must have over looked this thread when I wa...

I'm too tired tonight to type out a long post but dark brown sugar and feed grade molasses from tractor supply make a mighty fine rum! Thanks for the info! The molasses you are talking about at Tractor Supply, is it "Evolved Habitats Molasses?" That's the only liquid molasses that is sold...

Minerals won't hurt your rum, might help. What you want to watch out for are chemicals, things that will inhibit fermentation. I have used feed molly plenty times, made fine rum. I've also used it with 'pure cane sugar' granulated white sugar, the one with the pink & white bags. Used it with bro...

Look for a baking or restaurant supply warehouse in your area. They all have molasses in 5 gallon buckets and you don't have to pay shipping. I tried that, no luck. I live out in the country, and the closest city is ~45 miles away, and it doesn't have a restaurant supply warehouse. I'll keep search...

Dunder? Yes, I have some dunder, it's about 2 months old, or older with lots of mold on top. Can I still use it if I siphon under the mold? Yup will be perfect . Sorry can't help with the Thumper question though . Not enough practice with mine and I don't use sugar . Round here molases is cheaper :...

nerdybrewer asked: "Do you only have 5 gallon fermentation buckets? Nothing larger?" Yes, all I have is 5 & 6 gallon fermenting buckets. I guess I should look into something larger. Dunder? Yes, I have some dunder, it's about 2 months old, or older with lots of mold on top. Can I still...

Another rookie rum question. I recently purchased a thumper from Mile High for my 13 gal. boiler. I used it once on a batch of corn, and it came out great. I also purchased an excellent condition used 5 gal whiskey barrel with stand from Mile High. I want to fill the used whiskey barrel with rum. Wi...

The both of you have been very helpful.
Thank you very much!!

Thanks der wo! After I do the stripping run on the first batch, I'll go ahead and let the dunder sit. I have read that you need to let it sit for ~10 days before using it. Is 10 days good? or should I wait longer? I'm also assuming that I need to keep it in a warm place during this time. Yes? No? Al...

I plan on making some rum using Buccaneer Bob's receipt. In the receipt, it says to use 2 liters of "Live dunder, which I do not have, yet. My plan is to make one batch without, and the next batch with the dunder from the first batch. My questions are: *What is "Live dunder?" is it in...

I want to try making my first batch of gin next weekend, and I'm so glad I found this thread! Over the last few months, I have been researching everywhere you could imagine on how to make gin, from books, YouTube, and the internet (including this site). I must have over looked this thread when I was...

Update: As some of you have told me, the sulfur smell did go away over time. It did take longer than I expected to finish fermenting. After two weeks, I checked the SG and it was 1.014. I racked it into another carboy and waited two more weeks, then checked it again, this time the SG was 0.998. I di...