Home Distiller

I’ll do one with the 20ml/5G dose in the ferment AND spirit, then I’ll bump it to 100ml/5G in a small 3G test ferment to see what happens. Do you really like how it tastes? I mean, tequila's supposed to be a clear spirit, no? Your's would be an agave-infused tequila or something. Anyway, I'm not in...

I'm intrigued by this https://www.amazon.com/Chiller-Daddy-Water-Home-Office/dp/B01LZ989XK/ref=pd_sbs_1?pd_rd_w=uP0ch&pf_rd_p=527ea27c-adf6-4b67-9c5f-265eb29e0622&pf_rd_r=VXBWCPDSF1KJGA49WAXG&pd_rd_r=3d0dda53-6d03-4a3c-8eb3-658b4effdc56&pd_rd_wg=T0qQn&pd_rd_i=B01LZ989XK&psc=1 . Anybody here tried so...

I know StuNY responded previously verifying that 20ml works, but has anyone-tried adding more? I tried with less (10 ml per 5 gal.) and you barely could appreciate its influence. 20 ml/5 gal. seems the lower taste threshold limit, IME. I always assumed that they were to be used in the wash, not in ...

What was your sg when you started fermenting? 17° Plato, so 1.070 according to an online table I found. Full agave nectar washes are supposedly intolerant to high gravity washes, but I assume that's nearer 19 °P. At 17 it worked fine, with no lag on the yeast starters that were done at an even 14° ...

Apart from very similar one to the other, like something resembling more a reposado in smoothness than a white or silver tequila. A friend compared the invert sugar one to 1800 silver tequila.

Did an experiment about 2 weeks ago I wanted to share with the collective. Half "Bulk Raw Blue Agave Dark Brewing Nectar UWC 45" from Missions 21, half inverted sucrose syrup by volume, approx. the recommended tarpenes dose as per Missions 21 page, and Lallemand Distilamax TQ. My theory was that yea...

Hello Cowboy! Kudos on your experiment. Reading can get you so far, as in this hobby there's no replacing hard won experience. Next time lookup a different yeast, as there's one tequila specific Lallemand that I know of. It comes in a commercialish size but you can get it from Amazon, of all places....

Sorry for the late reply! "it's not something that commercial distillers of products that I like to drink do. I base my methods on the assumption that they are not stupid and have developed their distilling protocols from decades of tweaking." Well. Let me tell you something from experience with ind...

Let me see. I take about 45 to 60 minutes to heat up the 15-gallon keg boiler to plate charging temp, and get pretty close to azeo (92~95 ABV) within 2:45 to 3:45 more from there. That's it. One run, less than 5 hours start to clean still finish. I don't do tails. But I gather that if I change the p...

Just because whiskey can be made with a plater, doesn't mean it's a better tool for the job than a pot. I've always said that the best tool for a job is the one you have at hand and actually know how to use. I don't know if you're referring to what was historically used to make whiskey but most tim...

This is one of the threads that inspired me to go look for myself for the effects of Ethenol vapor on "food grade silicone". What I found, was that FDA silicone, or food grade silicone, is only considered food safe at 20C or 68F. at temperatures above that it's( I beleive the word they used was "li...

MichiganCornhusker wrote: ↑

Wed May 27, 2020 2:38 pm

Welcome back!
True the hobby has evolved but in many ways it’s gotten simpler, don’t be daunted!
Hope you share your adventure with us.

Thanks! I've been nibbling at the edges for some time but decided to dive deep and yes, put my share of info every time I can.

Welcome back ! ... and sorry about the situation in Venezuela. Yeah, sucks big time over there. The worst of it all is to have loved ones left behind and always feel bad about the way we live here compared to the things they're forced to cope with. And smartphones /social media makes it worse still...

Hello! It's been a bit over 12 years since I last posted something in the previous iteration of this forum. Tony Auckland, it's creator, was still active on it and Bokakob was working on the second or third prototype of his now famous still design. To make a long story short I had to flee my native ...