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I have not noticed if anyone has been able to answer exactly WHAT the silvery residue is. I have spoken with a few commercial distillers of grain-based spirits and they experience the same residue (especially when distilling rye)........and they don't know what it is either. If anyone knows what the...

I have had luck finding Koji at some homebrew websites. Its often labeled 'Sake Homebrew Starter' or something along those lines. Never tried it with corn, but I know that a Japanese scientist name Jokichi Takamine convinced the American whiskey industry to use Koji in the early part of the 20th cen...

I might go a bit overboard, but I get excellent results when I do the following: I first scale down my recipe to a 1/2 gallon version of whatever I am mashing. For example, if I am making a bourbon that is 60% Corn, 20% Rye, and 10% Barley in a 20-gallon batch, I will take 3/4 gallon of water and1 l...

I am an amateur distiller from the Eastern US. I've been making my own brews and spirits since 2012. From beer and cider to whiskeys, gins, eau de vie and beyond. I LOVE it all. There isn't anything like the satisfaction you get from making a good run. I am fascinated by all aspects of distilling fr...