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I would like something around that size. I would like to build something that can hold anywhere between 8-10 gallons of wash. Currently, I have an alembic pot still with a T500 boiler. It was what I purchased a while ago to just start practicing. I would like to do something a bit more advanced than...

Hello Everyone, I have been distilling with a simple alembic pot still for the past 8 years and have decided that I want to take my hobby to the next level and try to build a still from scratch on my own. I have basic soldering and metal working skills so I am confident that I could make it work. My...

Would Dry Active Distillers Yeast (DADY) work for making this?

SG is best, but if cap has fallen and beer looks still and clear its ready. Just an update. I checked both of my mashes this morning after I got off work. One has a SG of 1.006. The other had a SG just below 1.0. The air lock is still bubbling but from my understanding these are both ready to go, o...

Without checking the SG, is there a way to tell if my wash is done fermenting and ready for a stripping run? My bubble's through the airlock now are few and far between.

Thanks

Thank you. This morning I pitched a little more yeast and added to it. Once this one is done, I am going to have to replace the air lock fitting because the rubber piece I believe is broke because it doesn't hold in their very well. However with my S shaped air lock, it is pushing the water to one s...

Rads point is,you are distilling the mash not keeping it intact as a beer or wine so overpitchin aint a problem. Sounds good. I am mashing NChooch's Carolina Bourbon right now. I will go with 1 Tbsp per gallon (5 Tbsp total). Should I also use 5 Tbsp of the Fermax nutrients or do I really not need ...

Rads point is,you are distilling the mash not keeping it intact as a beer or wine so overpitchin aint a problem. Sounds good. I am mashing NChooch's Carolina Bourbon right now. I will go with 1 Tbsp per gallon (5 Tbsp total). Should I also use 5 Tbsp of the Fermax nutrients or do I really not need ...

rad14701 wrote:Pitch more yeast... Don't be cheap... You're making a wash, not wine... All you're doing is extending the lag time and leaving an opportunity for potential infection... I pitch as much as 1 tbsp per gallon at times...

So I should use 1 tbsp per gallon?

Well you learnt what scorch smells like. Yeah, it's fermenting ok. Just let it go, it'll be fine on its own. Check back in on it next weekend. What rye recipe are you using? If on grain it will form a cap soon. It was made with 6 Lbs of Flaked Rye, 3.5 Lbs of Flaked Corn and 1/2 Lb of Malted Barley...

Hello, After all the books I read about distilling and how easy it seemed, I feel like I have forgotten everything that I learned and I am panicking now! So this morning, I pitched my yeast into my fermenter to get the process started after converting my starches to sugars. I am using Res Star DADY ...

As a rule of thumb it typically takes 30 points of diastatic power to convert 1 pound of grain so if you have 10 pounds of grain that would require 300 points of diastatic power to convert the grain bill . A good 6 row malted barley has right at 140 points so it is capable of converting 5 pounds of...

Corene1, I am sorry, it was 1/2 pound of Malted Barley. The corn didn't look like it was "flaked" like the rye, but thats what they said it was at the brew store. What is my best course of action at this point? Can I add more malted barley right now or should I heat it back up and add more...

So I let all the grains sit together to convert the Starnes to a sugar for about 2 hours now and I just did an iodine test and it is still not showing it has converted... any suggestion on what to do so I don't ruin this batch? I heated the 5 gallons of water to 165 and then added my flaked rye and ...

I am making a George Washington Rye Whiskey. It is VERY thick because it uses rolled Rye. 6 Pounds of Rolled Rye 3 1/2 Pounds of Rolled Corn 1/5 Pound of Malted Barley 5 Pounds of Water I think that It will be easiest to leave it in the fermentation bucket with the grains and then just rack it off a...

Thank you sir, I was just making sure that it would work both ways. I plan on fermenting it on the grain, but this is my very first batch that I am making right now, and I will be transferring it to my fermentation jug in about 30 minutes. Thank you very much!

Hello,

Is there a correct way to do it? Should you strain your grains out so that you are left with just a liquid before you add your yeast or should you leave the grains, add the yeast, and ferment it in your bucket with the grains?

Thank you

I collect all my feints together for the feints run. Whether a corn mash, a single malt, or a sugar wash...all the feints are run in the reflux column for cleaning up. However, I don't combine rum feints with the rest, simply because of the strong flavors residual in them. But the rest....a "m...

Hello, So I was wondering if anyone has any experience on doing a feints run that I am going to refer to as a "mut"? (There might actually be a name for this, but I am not sure.) Pretty much say I made a bourbon and then my next batch I made a Rye whiskey. Now I'm sure this wouldn't be eno...

Hello,
I see everyone stating that they are going to add extra nutrients. My question is, what "nutrients" would you add? purchased a 1 pound bag of distiller's yeast for making a corn mash with, but I am unsure what to use for nutrients so that my yeast doesn't die off.

Thank you very much to all the contributor's to this topic! I am just getting into home distilling and this topic has gotten me so interested in trying it that I am getting ready to head to my cider mill right now to buy the stuff for my wash! One question I have is about aging, is it something I sh...

It should also be noted that this topic is in the wrong forum... Novice Distillers would be a better forum for such a basic question as this has nothing to do with Flavoring and Aging... It kinda sorta does, but not really... The OP asked......My question is, has anyone ever infused any sort of app...

Thank you gentlemen. So say I changed the top part of my still to the Pot Still Alembic Condenser that I guess is made more for whiskey, would that make a difference and then how would I achieve the apple flavor?

Hello Everyone, I am very excited that I found this forum as it has been a wealth of knowledge as I have been reading through this so far. After reading into distilling, I decided yesterday that I really wanted to give it a go, so I went ahead and purchased some equipment to get me going. The still ...

Hello, I am about to make my first batch of whiskey. I am using a Corn/Barley mash and will distill it with my Turbo 500. My question is, has anyone ever infused any sort of apple into their whiskey? I would like to produce something similar to Crown Royal Apple. I am going to make my wash using 5 G...