Home Distiller

Perhaps there's some smudge sticking to the outside, altering your measurements? Use some window cleaner to gently clean the glass, then rinse well with water and finally distilled/de-ionized water. Use rubber gloves while doing this (and during any subsequent handling of the hydrometer) and be care...

Going to ABW should be easy enough, but ABV is a different matter. Right? I used the formula for density of water/ethanol mixtures suggested in this pdf to wirte a tool for converting between abw and abv: abv<->abw.zip Unpack the zip, open your command line (Windows->Execute->type in ...

what is OEG?

Would a tile cutter work, I have one that has a water tray, not used it for years but I’m sure it has a diamond disk but unsure it will work like a disk sander (cutting on the side of the disk not the thin end? If there's a gritty coating on the side of the disk, that would very likely work, yes. B...

Anyone have any experience with grinding/sanding glass, well Borosilicate glass to be precise. I am a hobbyist glass blower and regularly cut and sand borosilicate glass. What you want is running water, sand paper that can stand being wet, a stand to rest the glass allowing for rotation (such that ...

Here's some charts that i made. Contrary to most other charts floating around the web, you get to see the measurements (as tiny dots) from which the curve is derived, and can judge the fit on your own. The data comes from ISBN 3921567017, page 184-186. They reference this here as the original source...

I've been searching around but gone for a while. Is there a current (US measurement) version of the T&T recipe book? Still on my TODO-list, been busy with a bunch of other stuff lately. My motivation took a bit of a dive with the realization that i'll have to re-claculate many recipes, scale th...

Even if it were brass, let me cite from Wikipedia : To enhance the machinability of brass, lead is often added in concentrations of around 2%. Since lead has a lower melting point than the other constituents of the brass, it tends to migrate towards the grain boundaries in the form of globules as it...

Those pictures certainly don't look so good! :sick: Remove or replace every component of your still of which you are not 100% sure that it is either PTFE (=Teflon), stainless steel, or copper. Thoroughly clean the remaining parts. I suggest you then distill water once again, and carefully test wheth...

You could distill some water and drink that, to see whether your itchiness comes from chemicals leaching out of your still. Make sure you have a healthy diet with enough vegetables though, since distilled water is deficient in minerals and will extract them from your body. Provided that you eat well...

Next to JJ Cale (RIP), Bill Withers has to be my favorite musician.
What a relief that we are here because of booze, and not into other addictions:


But the again, booze might not be all harmless, either:

https://www.youtube.com/watch?v=5hfYJsQAhl0" onclick="window.open(this.href);return false;" rel="nofollow

Have a look over here: viewtopic.php?f=1&t=70913

In the (as of now) latest post i uploaded a tool that does the correct calculation on how much water is needed for dilution.

There is a better calculator now! Using the formula for density of water-ethanol solutions from this pdf , some people over at hobbybrennen.ch and I developed a dilution calculator that accounts for contraction. I wrote it in C++ and made it into a standalone binary file, so there's no need for pyth...

Thanks for chiming in folks! 5 gal seems like a good compromise, and i can imagine that being a handy volume to convert, so i'll go for that. Agree with SCD it should be in original volume [...] The point of me doing the compilation is mainly to make the recipes more easily comparable to one another...

I've been made aware that it might be more sensible to write the US version recipes for a volume of 1 gal instead of 100 gal. There are good arguments for both variants IMHO, so i'd like to make this a community decision. If you have a preference for either variant, or an argument that favors the 1 ...

Update on the current version! First time for both dedicated SI and US units versions, yay! :D I've managed to switch between metric/US and letterpaper/A4 versions with a variable in the document, which means there is only one source file to maintain, something i'm happy about. Well into the convers...

Hey! What part of europe are you from, and what's about to change regarding that (since you added "for now")? Oh and could you maybe remove the automatic "sent from my iPhone..." signature? "The compleat distiller" is a really good read IMHO, i still have to obtain &quo...

thanks Tater & distiller_dresden, this sifting through all T&T threads repeatedly must be turning me blind if i can't even see something in plain sight like that anymore.

ShineonCrazyDiamond wrote:Just say 3-4 tablespoons, which is 1/4 cup.

Thanks, i'll use that guideline for the recipe!

Odin wrote:Here's my rule of thumb:

Thank you, i'll include that in the recipe!

Tater wrote:Take a gallon of cooled wash and add yeast

Is there a consensus about the optimal amount of yeast to use in this recipe? I'd love to include an mount in the Tried & True Recipes pdf!

Is there a consensus about the optimal amount of yeast to use in this recipe? I'd love to include an mount in the Tried & True Recipes pdf!

Toss in fermenter minus the malts add 25 gals of boiling water and mix with moter mixer on a drill once down to 180 or so add High temp enyzmes mix off and on for how ever long it takes to get to 158-155 add gluco enzymes and the malt stir in and every now and again stir it up,after a few hrs I jus...

Is there a consensus about the optimal amount of yeast to use in this recipe? I'd love to include an mount in the Tried & True Recipes pdf!

At 150ish F add amylase enzyme and stir it into the top 6 inches or so of oatmeal. Wait till the temp drops to 75 F or below and add some more amylase and also a nice neutral ale yeast like Nottingham ale yeast. Is there a consensus about the optimal amount of amylase and yeast to use in this recip...

ShineonCrazyDiamond wrote:When done, chill the wort, add oyster shells (ph autopilot), and pitch yeast. Done.

Is there a consensus about the optimal amount of yeast to use in this recipe? I'd love to include an mount in the Tried & True Recipes pdf!

Odin wrote:Added yeast nutrients. Pumped some air into the mix and dumped in the yeast.

Is there a consensus about the optimal amount of yeast and yeast nutrients to use in this recipe? I'd love to include an mount in the Tried & True Recipes pdf!

500 grams of Kellogs cornflakes (ithas added b vits)', 20 liter of water, 3.5 kilo of sugar. Or use only 15 liters of water and 5 liter of backset. Crush flakes, cook em in water or backset. Let it cool. Add water. Add yeast. Odin Is there a consensus about the optimal amount of yeast to use in thi...

Update on the current version! Whew, all 39 recipes are typed in, the table of contents has the compact style that i wanted it to have, i included some more hyperlinks, and corrected some tiny typos and misstatements. If any of you feel like asking around in the respective recipe threads for info on...