Home Distiller

NZChris wrote: ↑Fri Sep 16, 2022 10:24 pm
I'm getting old, so some of the product I'm making now will only be really good after I'm gone unless I cheat a bit.

I laughed hard when I read this!

God bless you mate, and live happily for another 30 years.

"It seems glycerin is really the solution for sugar bite" Glycerin will cover sugar bite and contribute smoothness. I don't like glycerin because it makes a hydrometer and shake test show a lower percentage of alcohol. That and I consider glycerin and any other artificial flavoring cheati...

I made an experiment about syrupy-ness due to glycerin. Adding a few drops of corn oil to the spirit after adding glycerin seems to solve the issue. The spirit turns back to being smooth and perfectly fluid again, and the taste doesn't get affected, at all.

I guess you would need to be able to bond two glucose molecules to make Maltose. What's the difference in AG and sugar wash that makes for a sugar bite? The type of sugar seems the most obvious. So you claim that maltose is the actual solution for the Sugar Bite rather than glycerin. I hope more pe...

Chauncey wrote: ↑Thu Sep 08, 2022 8:22 am Maltose. No dogs in the ferment after that last time

Interesting.

Any other feedback on this?

It is damn expensive.

Well I came here to link my thread but here you are already doing yer research. Here's the thing, alot of people are allergic to things like glycerin and PG. It makes things syrupy to me. Sugar bite is worse than syrupy! :lol: Also, in my experience, adding glycerin at just right amount, doesn't ma...

A month ago I have distilled an apricot mash to make brandy/schnapps (whatever you call it). Total volume of the mash was 20 liters with the SG of 1.080 and I had to use 4 kilograms of sugar to reach that OG (I used 5 kg of apricots). Everything came out perfectly after the spirit run with the prope...

This is something I really wonder. Think about Johnnie Walker for example, they sell about 130 million bottles annually. So I don't think that they collect in fractions and decide by smelling and tasting like we do. I assume they make their cuts by monitoring heat and ABV. Am I right? Do you think ...

This is something I really wonder. Think about Johnnie Walker for example, they sell about 130 million bottles annually. So I don't think that they collect in fractions and decide by smelling and tasting like we do. I assume they make their cuts by monitoring heat and ABV. Am I right?

StillerBoy wrote: ↑Mon Mar 29, 2021 8:16 am Welcome to the world of learning..

You finally conquered the fear of trying AG..

Mars

Indeed Mars!

I'll never make a sugar head again till I die. I mean it.

I am a home distiller of 4 years and today I distilled my first corn AG mash (45 liters at 8.5 ABV - zero sugar added). HUGE difference compared to the sugar heads I've been making including UJJSM!!! After 4 years, what I am drinking today finally qualifies as whisky -not moonshine. To all people wh...

UJSSM tells you to use 25% backset. So it would should be fine. But SS is right, I would watch if PH goes to low. But Jesse's recipe does not mention that, so I am not sure how low it can go. Cowboy We are talking about using the backset "during mashing" here. It is different from the reg...

Backset will be sour (acidic) because the acids from a ferment (naturally occurring during mashing and fermentation) will concentrate in the boiler as you remove the alcohol along with some of the water. So, adding it to your next mash will lower the pH. But, to some degree a mild acidic environmen...

I made my first AG mash a couple of days ago. I mashed 10 kg flaked corn and 5 kg of malted barley in 45 liters of water and ended up with an OG of 1.065. Now that I will have backset from this run, can I use 11.25 liters of backset + 33.75 liters of water (45 liters in total again), for the next ma...

That should work just fine. Like 8Ball said, you really don't need the alpha at all if you're using 11 lbs of malt to 22 lbs of corn. It won't hurt anything to use it since you have it. Yes, everything should be converted after 3 hours at 140-149. An iodine test will confirm that for you though. If...

I talked to the producer of the alpha and he said that the product is most active at 60C (149F). How about I add both the barley and alpha at the same time at 60C (149F), quickly raise the temperature back to 60C (149F) and mash it that way for 3 hours? 60C (149F) is enough for the barley to do its ...

I am making my first AG corn mash on Monday and I have a couple of questions: I will be using 10 kg (22 lbs) flaked maize, 5 kg (11 lbs) malted barley and 50 liters (13 gallons) of water. 1- As the flaked maize is already gelatinized, I don't need to boil it right? 2- Should I crush the maize for a ...

I am planning to make this with flaked maize. As the flaked maize is already gelatinized, I don't have to cook it at all, right? I plan to heat the water to 150F (65.5 C), add the flaked maize and then malted barley and keep it at the same temperature for 3 hours. Do you guys think I will get a good...

I distilled my Gen3 a week ago yet didn't have time to start the next batch. So I poured enough water for covering the corn in the fermentor, closed the lid and put the airlock on. When I opened the lid today to add sugar and water for starting the new batch, I saw that there was a terrible lacto in...

I distilled my Gen 1 UUJSM a while ago, and I am loving it! Technically this is not considered as real whiskey since it is a sugar head (I couldn't care less). But in terms of taste, how do you classify it? Is it a Bourbon? Compared to Jim Beam, it is much better. Compared to Jack Daniel's, it is a ...

My final thoughts about nuclear aging (been doing it for a long while): This does NOT age your spirit instantly. It does color and oak it, but does NOT age it. After you have done the microwaving, you have to wait at least for two weeks to get the oak flavor blend in with the spirit perfectly (remov...

Hey guys I've been getting a lot of requests for access to the calculator spreadsheet over the years, have been away from home brewing for awhile as I made so much hooch in the beginning I still have a bunch left! Anyways glad folks are having fun with it. Can you please upload the excel version (w...

Distilled Gen 1 half an hour ago (strip and spirit run).

I love it!

shadylane wrote: ↑Tue Jan 12, 2021 2:18 am If Ya got the time, maybe do two batches
One with a yeast bomb and one without

Nah, yeast bomb is good!

Yummyrum wrote: ↑Tue Jan 12, 2021 12:59 am LOL , I though the addition of Backset was to sour the fermentation . Thats the Uncle Jessie Simple Sour Mash .

Iff’n you are going to not make it so sour , then its not going to be a UJ no more .

Hmm, you have a point there. Ok, I'll check pH after adding backset and decide.

From 1.080 to 1.000 in three days without any off tastes (mash taste is so good that I feel like sparing some for drinking as wine). I you do, Ya better make sure there's plenty of toilet paper in the bath room :lol: I've heard tell, Epsom salt can give Ya the screaming shits Yup, I know. :D Glad y...

72 hour mark report: pH: 5.2 Gravity: 1.000 (Original gravity was 1.080) Taste: Yay! There is still slight activity in the airlock. From 1.080 to 1.000 in three days without any off tastes (mash taste is so good that I feel like sparing some for drinking as wine). I love you Lalvin EC-1118! I love ...

Thanks silverbean. :thumbup: Guys I have one more question. When we make a new generation (after the first one is over), do we stir everything after adding water (with melted sugar) and backset or do we leave it that way, just close the cover and put the airlock? I did read all pages but I am still ...

When you say yeast bomb, do you mean boiled yeast, Dap and other nutrient's? The original UJ didn't have a yeast bomb Wondering the same Shady, Ive seen the term "Yeast Bomb" used in alsorts of weird ways in recent times, not always in its original meaning. I asked why the Yeast Bomb at t...

Most likely the second and future generations will be a little slower. Why is that? Because of the added backset which lowers the pH? I can just adjust the pH to 5.5 right after adding the backset and it would ferment at the same speed. Wrong? I've often wondered about using EC1118 yeast for a UJ. ...