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I haven’t done this one yet, but I am planning on doing so later on this year. I have no pride of authorship in this recipe. Feel free to modify & make comments for improvements. An earlier post on Mexican Pox spirit got me interested in developing a recipe. There are no fixed requirements for g...

What is this teaberry you speak of?

Stilljoy McFlavour wrote: ↑Mon Apr 08, 2024 9:51 am Interesting, also never heard of it, but now I have to make it….

+1
I was wondering what to do with the corn I’ll have remaining after I finish my bourbon & rum runs this year.

Welcome aboard!

Speculation: The issue is probably availability of starches for the enzymes to work on. I would start at a higher temp and the longer time to reach your target mash temperature would make a difference. Make sure the pH is in the right target range, and having a lower pH while soaking is thought to ...

Swedish Pride wrote: ↑Fri Mar 29, 2024 11:48 pm Nah for scotch I only strip once, for Irish potstilled I strip the same spirit twice then spirit run.
Fill the boiler with low wines if you can, makes for best chance of making good cuts.
Air or the side of caution on heads, with tails be brave, it'll age out, especially in a barrel

Epic!

95%50ppm peated malt, 5% oats. Strip until 1% off the spout., keep all that faints and do it again But that's just me Thanks Swedish, mmmm, i do like a peaty or smokey malt, i like the Islay malts so your suggestion might be a good option. So you strip twice, yeh, and then a spirit run?? Nah for sc...

jonnys_spirit wrote: ↑Thu Mar 28, 2024 6:26 pm I’d suggest proofing down to 25-30%abv with fresh ferment and low wines if needed to get a full’ish boiler charge.

Cheers,
-jonny

+1

8Ball, I've heard the blue corn is "unique". I'm debating on a malted blue corn and barley run after this one. IMG_2024-03-27-160844.jpg Oh, it’s unique alright. I guess you either like it or you don’t. I don’t. This is a comparison of my own red Bloody Butcher vs a commercial Balcones Bl...

I’m not a fan of blue corn. Way too funky. Now the red & white will treat you right!

Don't sell, don't tell. The neighbor might be your friend today, but tomorrow he could be your worst fucking nightmare +1 When I got started in this hobby, I was tempted to brag a little to my neighbor about it. The “don’t sell, don’t tell” saying here on HD came to mind, and I kept my mouth shut. ...

Stonecutter wrote: ↑Wed Feb 21, 2024 6:55 pm I don’t boil my water. It’s straight city water from the tap. I’ve never had any infection issues.

+1

I add a couple pinches of ascorbic acid (pure vitamin C powder) for about 7.5G of tap water. I read somewhere that its supposed to neutralize the chloramine.

New scott wrote: ↑Wed Feb 21, 2024 9:21 am Hay I found the glossary sorry for previous post
Thanks again for help and the site
Thanks
Scott

Stick around, Scott. You’ll have this stuff figured out soon enough. Pretty soon you’ll be sipping on some of your own home made.

summary: you're done. want to try and avoid this next time? pay attention to PH during mash, i use 6.2 for dough in, which is where my water comes in at anyway. i use some citric acid at mash in temps (before enzymes) to get PH 5.5 i have had much, much more success avoiding bacterial ph stalls by ...

Yummyrum wrote: ↑Sun Jan 14, 2024 7:57 pm … put a small wad of stainless scrubber in the bottom of their Parrot to cushion the Alcometer …

Now that is a good nugget of info to file away for future reference. I’ve dropped mine in the parrot a couple times without incident— yet.

+1 Good on you, Twisted, for advocating appropriate safety chemical safety protocol.

I’ve heard scratched up plastic fermenters can harbor bacteria - is there a similar concern on a stainless conical fermenter like this one? I got it free, but don’t want it to be expensive! Lol The pics are dried out - it’s less obvious after a little cleaning, but there’s no doubt there are lots o...

I ran a 100% Vienna malt mash back in September -- your post reminded me to check on how it's coming along... It was a simple strip-and-spirit-run pot distillation, and I remember that the barley grassiness really overpowered everything at first. Now, after four months on Hungarian oak, that grassi...

Once one becomes familiar with the time and processes involved in distilling, focus is eventually turned (or not) to the quality of the spirit produced. Many learn that sugar is for moonshine, and the flavor profile of all-grain is to be developed from just grain. If you are re-designing your outpu...

You can cut the dark, center (heart) part of the wood out with an axe/hatchet. Stack it off the ground as mentioned earlier. You can carefully split off the portions you need with a hatchet as well. If you know what you are looking for, you can find good seasoned heart wood from roadside woodpiles i...

Great intro. Welcome. You’ve come to the right place.

Let me go downstairs and taste my Balcones again. It has been a while. My palate is all warmed up tonight so i should be good. Balcones Blue is different for sure. It's not my taste. After sipping it again I might make some tortilla chips with the bag of ground blue corn I have. It's interesting to...

Ahoy 8Ball! Surrounded by immaculate weather, a bevy of spirits and best of all, family, it sounds like you got life cornered as you enjoy the moment and contemplate your next round before the ice melts. Sending good vibes back your way for a Merry Christmas and Happy New Year! TB, vibes received a...

OtisT wrote: ↑Thu Dec 14, 2023 10:45 am Sure, I’m paying attention during my work breaks and living vicariously through your exploits making stuff. Sounds like you are having a few wonderful days there. Keep enjoying life. Marry Christmas to you too.

Thanks OtisT!

Just fucking off today. Grand kids slept over last night and their Moms picked them up happy & spoiled. My wife is out spending my hard earned money and that should take at least 6 hours or more. I’m planning on tapping into my 5G all malt & 10G Bloody Butcher bourbon casks today. Will draw ...

Stags wrote: ↑Mon Oct 02, 2023 8:55 am … an experiment using STA1+ WLP099 to fire a 40 gallon ferment of UJSSM.

That’s an awful large experiment size. What do you do with it all if the experiment produces crap?

A grain bill with at least 30% malts @ 2.25 pounds per gallon will also get you there. Toss in some enzymes for insurance if you have them.

Ummm … no.

If you ever simultaneously toasted a couple of white oak sticks & heated up a can of beanie wienies on your grill’s side burner while keeping an eye on your drip stream you might be a stiller.

I’m an A&P. A ‘friend’ of mine asked me to help get his flight school started. It was nice for a while. Working on planes while semi-retired and plenty of ‘test’ flights. Then he asked me to sign off on work that wasn’t performed. We parted ways quickly afterwards.