Home Distiller

thank you all for the replies

thank you for all the responses. Having an engineering background (structures) my mind always asks why and where did they find that information. I agree that this vast community has tried and tested a lot of combinations and within those trials lies the answer i seek, i still imagine them as variabl...

I am looking for engineering equations/specifics, math, design parameters. etc. I understand the basic of the different type of stills and currently run a 3" 5 plate column. I want to know, for ex. If i am to build a 10" plated column with 10 bubble plates, how far away is each plater from...

I am interested in design of columns for distillation of alcohol. Can anyone point me in the right direction for design criteria literature, book, etc...

thank you!

im in eastern WA

but thank you for your responses

looking for a sheet, like a 4'X8'

where do you guys find copper sheets? I live in the United states in the PNW and can not seem to find any source of copper sheeting.

.36mL/lb yes a 2lb test batch. I did adjuat pH for enzymes

well i tried it. soaked split peas. brought them to 190F ish. let sit at that temp for an hour or so. once temp was below 190F added Sebstar HTL. mixed. put lid on pot, covered with towel. once temps lowered to sub 150F added subamyl GL. let covered again and let temps decrease. took some liquid off...

well i am going to try it. going to follow booners casual corn. use about 2 lbs or cracked green peas soak them overnight. use the liquid enzymes. see what my O.G. come out as once i get to test it this week i will post on update and the process success or failure.

wish me luck

O agree i want to try. Just curious if anyone has a method or just try to do it like corn. Then starch test after adding malt

Hmmm, split pea vodka... Pea vodka... pee vodka? lol Okay, but seriously, how much starch is in them peas? Ive never actually looked, but I see no reason you couldnt use either method, or koji, or Angel yeast. using the search on here looks like about 12 brix for peas, compared to 20 brix for grapes

has anyone tried to convert pea starch to sugar for fermentations? i have read a fair amount online but have not had anyone tell me how they did it. Similar to corn? i would think you could crack them, boil them, then put enzymes/malt barley in to convert.

thank you in advance

would anyone entertain the idea of using a old stainless sprayer tank cleaned to distill in. in theory you could triple rinse then distill water through it clean again. run a vinigar and a sacrificial run and all pesticide would be cleaned out at that point. Is this just a terrible idea or have othe...

I do not have my exact protocol written....it will be all wheat with enzymes(amalayse and gluco), water to grain ratio will be 1.6q/lb for initial mash, use acid blend to balance pH...though it is my second haha...haha Is this (supposed to be) a joke? _Is what a joke, my ignorance? I am trying to l...

Well the enzymes came in the mail, HT Amalayse and liquid gluco. Enzymash was quick shipping and can not wait to try them out. I do not have my exact protocol written out but i will take all the information off of here and do a write up a procedure to follow. it will be all wheat with enzymes(amalay...

Awesome info, can not wait to try it out, maybe this coming weekend!! got a motor and gear reduction for my monster mill 3. Excited to wire that up and see how it preforms compared to my 1/2 electric drill

thanks again everyone. Ill keep everyone posted

Enzymes ordered. Thanks for the information. Can not wait to use it. Increase water ratio, use enzymes as per instructions, maintain correct ph. Thanks again.

thanks i did not dig deep enough on there, i found them!

higher alcohol content, therefore higher yield. Sorry, I wasn't trying to be a smartazz. Conventional wisdom here is that whiskey mashes work much better when aiming for an OG of around 1.060-1.065. The higher gravity ferments tend to stress the yeast more, producing a less tasty product. That OG c...

I'm curious about a couple things ... 1) I would think 20 pounds of milled wheat in 6 gallons of water must've been like pudding ... No? I'd definitely recommend something closer to 10 gallons . 2) I've never heard of a 100% wheat whiskey (or beer) so I'm wondering where you got this idea. A mash l...

I am attempting to achieve a high gravity. Why? higher alcohol content, therefore higher yield. And the potential for a lower quality product . so an O.G. of 1.08 ish will create a lower quality product? I def need to take that in to consideration on the next run. thanks! Also what is it about a hi...

Thanks for the link NcHooch, i did read that write up, good information by all means! It does not quite hit on my question of enzymes (not from malted grain). From what i have read is i hit gelatinization temps of wheat, i was in the right temp zones during mashing for alpha amylase activity. Now i ...

MichiganCornhusker wrote:

dzul wrote:I am attempting to achieve a high gravity.

Why?

higher alcohol content, therefore higher yield.

Thank everbody with the help so far

Check out: https://enzymash.biz/index.php?route=product/category&path=33" onclick="window.open(this.href);return false;" rel="nofollow They sell both enzymes and have gotten really good reviews here on the HD forum. Also pick up a small bottle of iodine from your local drugs...

shadylane wrote:Those BSG Amylase enzymes are alpha amylase
You have done the first part of the conversion
Now you need a gluco enzyme to finish the job

Where would i get glucanase enzymes? Are they only in malted barely?

thats 20lbs grain in 6.25 gallons water way i read it.Thats just not gonna work ya need to read up on grains for sure on parent site. around 2 lbs grain per gallon is about max I would try. Which would be the 2q/lb, which the parent site recommends under grain/mashing. I was attempting to achieve h...

.......Added two teaspoons of BSG Amylase enzymes.....dzul Is this the enzyme you have? http://bsghandcraft.com/index.php/processing-aids/amylase-enzyme-formula-1-lb.html" onclick="window.open(this.href);return false;" rel="nofollow On a side note :lol: I prefer 1.5 to 2lbs of g...

I have read anywhere from 1.25q/lb to 2q/lb of strike water for mashing. I am attempting to achieve a high gravity. With the lower water content am i inhibiting the ability of the enzymes?