Home Distiller

Interesting stuff fir sure and I can go 100% co2 but I am not too worried about explosions as I figure you only need let it roll until it heats to 80* or so.

Thanks guys I will let you all know

Cheers

Hi all

Has anyone got opinions on using air to agitate your wash whilst your still is heating up .

Workpress

if you dilute down to 20% it will give a great idea of the true taste as ethanol is a great masker of flavour.

Having just glanced into this discussion if one wanted to make their own crimped material you could simply order a paint tube crimping tool and I assume it would do the job quite well

workpress

Fellas I see what you are saying and I am now realizing that it is an effort in futility. You guys here are a wealth of advice, thank you. I do use the brewhouse to make my mash, and it is so nice to use it as it is so efficient I am spoiled for sure. I am running a batch this morning and I will see...

"It’ll taste like CRAP! Seriously, you’re trying to cheap-out and short cut a real grain brewing process. And now you’re asking here how it will taste ?" well since this is a discussion forum with hundreds of users it is only logical to ask the question, as someone out in the world has pro...

Does anyone have opinions on how a run of all grain sparge water with sugar will taste once aged? I have done an experiment to try to capture the grain flavour in sparge water mixed with white sugar to create the alcohol. Starting OG 1.065 FG 0.989 wash is about 9.8%abv I want to age this spirit at ...

I jumped up the PH of the mash to 5.6, and added 25KG of sugar plus 10Gal of yeast cone from the ferment of Hefeweizen beer. so after two days the fermenter is rolling nicely. i think it will be ready to distill later this week.

I will keep you guys posted, and thank you for your advice.

Thanks for the help SS , I will bump up the PH and see where it gets me, I will continue to learn from this... my small still is great to have running in the background, I know the volume is so low but with little effort I am slowly filling that barrel. " Throw in some spent grains and gluco-am...

At the brewery we are making beer at 3500L per batch and I have been collecting the leftover sparge water about 600L and fermenting them in my small 80L still to capture the alcohol after I distill it with plans to fill a barrel different all grain spirit. I only get about 3L per run as the abv is l...

Plastic is a mystery substance, manufacturers lie especially for profit, with that said why put your hard work and quality product in a plastic storage vessel or a bottle. stainless steel is great, glass carboys are cheap and even re used wine bottles work well. We eat enough chemicals these days fr...

Hi all, In the summer I did an experiment to answer this question for myself. I ran three runs of beer through my stainless steel still without copper packing in the column. I ran it as a stripping run just like a pot still. The results were really noticeable in that the smell of the distillate was ...

Tomato Vodka 50 lbs of tomatoes (destined for the trash) from a local food hub that distributed overstock produce to foodbanks and such. 8 kg sugar two Gusmer yeast nutrient tablets 80 L water cut the stems off tomatoes and pitched them into a barrel and crushed them into a paste then added the suga...

Hi All

I have it on my kitchen counter and my son and I are just watching
What will happen next it is a lesson in diffusion I suspect. I would normally
Put it on the shelf in the cellar and forget about it. This is interesting to observe
Thank you for you comments

Workpress

New photo

I will try to put a bigger photo up tonight, yes that is oak dominoes that are floating on top

Can anyone tell me if this is normal? Just curious

Thanks

Well it looks like I will be trying my hand at malting wheat. I have found many resources here and I’ll keep you posted. Thanks for all the help
Workpress

Am I correct in assuming that to fully utilize the diastic enzymes present in the wheat I should first malt it? Or can I simply roll it then gelatinize it?

Hey all

I have a farmers field next door that is full of winter wheat. Are there any good recipes for an all wheat mash? I am curious to know if it would be something like vodka if done right.

Thank you

You guys are a wealth of information, thank you. I did just find a source for whiskey
Barrel stays just two towns over from me, so I am set up. I am slowly going to look for some liquid enzyme
Locally first, then on the web if I have no luck.
Thank you all
Workpress

Hi fellas So to update you on my progress with this all grain adventure, I have learned a lot and have more work to do on my second attempt. Thank you all again. So my wash fermented out in 9 days due to the cooler temps. And my sg was at 0.995. I tan it through my pot still and the alcohol was quit...

Thank you the time temp chart on top is great.

Thank you

Workpress

So I re heated my mash up to 145f and added amylase enzyme stirred it in and let it hold at temp for 1 hour I sampled again with my hydrometer and corrected the reading to be sg 1.075 still on the low side but I pitched my yeast so we will see how it ferments. Again thank you for the great advice Wo...

Wow I am always amazed at the helpfulness here thank you guys
I gave a lot to learn and I am in the correct place for that I will keep
you posted... I am going to get som liquid enzymes tomorrow...

Thanks for the help

Workpress

This adventure is based on uncle Jesse’s how I do a cooked rye mash...

So... even mixing in the grain at 200f into the water for as short time can
denature the enzymes in the grain? Wow interesting ....

Thanks for the replies so far so fast I added the boiled water (200f) to the 20 lbs of rye and barley Stirred it up well and then mixed in my corn. Also used some cool water to wash out My pots. The temperature at this point was 158f. As for the iodine test I have not done it as i have to get some a...

No solids I used a mesh mash bag, the hydrometer conversion, could be a problem if I did the math wrong. I will double check.

Happy New Year Today I decided to do an all grain mash I used Malted rye 10 lbs Malted barely 10 lbs Cracked corn 5 lbs (In 12 gallons of water) total First I boiled the corn at 200f for 1.5 hours to breake the starch out Perhaps 3 gallons corn and liquid. I boiled up 9 gallons of water and added my...