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Without the dephlag its pretty much just a potty. Hmm Ok, so the reflux can be run at such a method as to produce 160 proof instead of 190? I've heard that one should run the cooling water from top to bottom, and keep it separate from the condensing water, I am unsure of the technicality. Additiona...

gotta say, its a great beginner recipe with great potential...but I'm done with anything other than all grain. Folks, I promise you once you get into all grain you will either make this all grain (minus the molasses) or you will go Booner's.

I just ordered a 4", 4 plate perforated column. comes with dephleg and shotgun condenser... all that.

I have never run plates before. If I don't run the dephleg, is it effectively a pot still? I am very confused on what to expect

Arancello. 114 proof. Brown sugar.

I've also recycled the orange rind into another jar of my feintkenshine at 72%.

Tomorrow: lemoncello, limecello, and grapefruitcello.

Durhommer wrote: ↑Fri Mar 19, 2021 3:10 pm I made a glass of laphroaig quarter cask...if that counts

yes, yes it does. I'm so happy to hear that btw

Made a few things, none of which were alcohol or production related: Made my way to my cabin with my boy, and really connected this time, being away from the TV and neighbors and all that nonsense. So in a sense, I made a real connection with my boy. Made up a game I am calling heads, where you bet ...

Edit: LWTCS: Noted. I want to say though, I'm disappointed in Zapata for that original sleight. Not cool. Casting aspersions on any race, just because it's currently fashionable, is still rude and shouldn't be tolerated. Now, to the prepping: My wife and I bought a years supply of survival food Marc...

I haven't thought about that whisky for a while now, actually. Pretty impressed with myself. Think I need to make some more washes though. Quick Q - when aging rum, would it be the same process as whisky? Simply taking hearts, water down to ~120 proof and dump it in a jar with some oak? not that I ...

Durhommer wrote: ↑Thu Mar 18, 2021 4:41 pm Ehh I have a keg to run propane

ah nice, so you can turn that into a stripping rig? I've thought about keeping the 16 gallon for spirits but actually I'm just going to do enough strips on the 26 gallon to fill er up at 40% low wines

.... a non jacketed 26 gallon boiler with agitator and 4", 4 plate SS column with perforated copper plates, dephleg, and shotgun condenser is $1350. a 26 jacketed boiler is $3500 That would be a problem. I could never drink enough to justify that. I hardly drink enough to justify what I spent ...

Well like you have said you have not been able to find anyone who has actually done it and i don't believe you have found anyone who has even tasted product from such a setup. Just a lot of people saying yeast in the boiler is bad because their buddy's great grandpappy heard it from the guy across ...

I actually have some whisky and rum (store bought) to keep me going, so I'm really going to let that one sit. Forget about it. you are a stronger man that I. I made 28 gallons this year (that would be after aging and proofing down to 86-90 proof), of which 4 gallons of 140-160 proof is meant to be ...

this topic is so interesting. I'm trying to build a non Bain-Marie setup with an agitator (direct NG burner with diffuser) so I can do everything in one vessel to massively streamline my process. Here is what my limited experience, yet highly sensitive palate tells me: 1. I've throw almost all the t...

Tater wrote: ↑Thu Mar 18, 2021 1:57 pm Seems this is a trip to find way to make still that takes work out of making good likker with a potstill.

I can certainly see that perspective, and maybe so. I'm sure I'll find the balance between upfront workload and space requirements/equipment

I actually have some whisky and rum (store bought) to keep me going, so I'm really going to let that one sit. Forget about it. you are a stronger man that I. I made 28 gallons this year (that would be after aging and proofing down to 86-90 proof), of which 4 gallons of 140-160 proof is meant to be ...

just fired up the 35% low wines spirit run of Booners casual at 2pm Mountain. 4.75 gallons in a 16 gallon Brewhaus potstill. fully packed 2' copper scrubber in column. EDIT: WOW! I took a sip of jar 7, each collecting about 325ml. proof is 160. my goodness. I cannot wait to blend this. I am definite...

Then I made a rum wash. Just sugar and molasses, and ran that. Ended up A LOT better. I now know why. I didn't distill crap you don't want in your distillate. So yeah, from now on my washes will be cold crashed to clear before distilling. Period. Granted, I've only got 35 gallons finished product u...

What would you say is your average output per hour on a strip run running as strong as you can I have not run a strip on this still yet, because I just haven't needed to. First time through yields crystal clear hooch, even running just two plates. I run slow, and keep the boiler below 200 until get...

I don't have the space for a thumper in my room I'm setting up. I just took some tasters from this recipe, my first, following to the best of my abilities thus far. nice stuff! Earthy, corny (of course), and clean. I can't wait to let this rest a few weeks after I make the cuts. But this was right o...

I have been writing with one of my wife's fancy white permanent craft marker's and then adding a bit of sharpie for fun accents. It's a little...~~, but I like it.

Rubs off easy but oh well

Thanks. I'm looking to pay down debt and save enough cash to upgrade. When the time comes, I'm thinking agitator a must Rang him for a chat......says he runs gas, uses agitator for thick fruit washes and All Grain mashes........never scorched anything since using it. It fits to a 2 inch tri flange ...

Ok so I'm settled on a 26 gallon boiler with a 4", 4 plate column with perforated plates. I can purchase the whole setup for $1350 from Oakstills with a 110V agitator. However, I have read mixed opinions on the operation of this, on the grain, without a jacketed boiler. I cannot afford a jacket...

First official spirit run of Booner's.

I also realize it may appear that I'm just searching to find someone that will tell me what I want to hear. However, I need to unturn every stone before I decide how and where I'm going to spend money. So please brew with me on this while I ask questions adjacent that may overlap

https://adiforums.com/topic/8369-distilling-on-the-grain/ This is a different take. What I don't understand it's why the double jacketed boiler is necessary, and also, how would I heat it? Is it that the agitator alone, on a stainless steel kettle with diffuser plate, is insufficient to prevent a se...

It worked out better than I could have hoped. Surprisingly grape-y. All I had handy was some toasted maple so I hope that works, too. I was tempted to leave it white, it had so much concordy grapeness - it was almost like a half-a$$ed eau de vie. I got sulphur originally when I made it in the must ...

But I'll be finding out today on my spirit run because I put almost everything in from my Booner's. I'm sick and can't smell. Might take till Monday and airing out

Would lessen them but not remove -Old timers would not of went to the trouble of having mash boxes or barrels carried way back into hills if likker been as good if all done in 1 container ,Was lotta work .If likker was as good why do big outfits run it through charcoal before wood ageing it. Grand ...

Nice I really like those guys.

What would you say is your average output per hour on a strip run running as strong as you can

Ok thank you. Pandora's box of research... Well, it continues