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15L Birdseye neutral @ 40% was distilled 2x 180g juniper 45g coriander 52g dried tangerine peel 2 week maceration/ filtered into 10g copper pot still low and slow run. tasting throughout. tangerine comes out stronger later. no way I wait 2 weeks. awesome recipe and scales well. going to age some of ...

haha this thread is awesome. glad no injuries from the blow out. has anyone thought about taking the beer and hitting it with some more yeast to eat up the malt back the brewer left in and then running it?

so I had a couple of runs to do in a row. most of my wash was at 74F. usually I would dump the backset in my dump pit but I was firing on all cylinders and decided to make a quick preheated. I gravity fed from my boiler the hot backset into a pot which had a 1/2 npt connection down to my lil chugger...

I made brandy from wine i made 3 years back. Its 120 proof and it makes great pisco sours!

This thread needs to go out again. Buccaneer Bob, sneaky is the word. my problem is I keep sneaking up on myself. Participating in this hobby I am now cursed to taste the heads and tails in commercial spirits. to know about the glycerol and back sweetening they don't mention adding. the fake aging f...

Cranky, There are no coincidences! (re when your wife awoke). Amazon prime had a show called good omens that is supposedly connected to Terry Pratchett. I dont remember exactly how well it followed the book but it was pretty funny. I usually wait for apple cider to go on sale and then I make a hard ...

cranky,

so the recipe is apple juice, red star yeast, ferment, distill 2x, age a bit on oak and maple add some sweeteners, age some more. drink.

maybe I missed where you elaborate this.

I am on my 4th reread of the Discworld series. (lord and ladies right now)

Brgds

thirsty,

how did you do that? did you skip the sugar phase?

aside from glass worries. how long would it take to run this thing and how do you transfer all that heat from the still to each extra thumper. if my one thumper is any guide we are talking about adding at least a few hours to an already long spirit run. Cool to look at but this thing should be behin...

oh yes done this a few times. its just fine going slow in the garage.

its going but slow and boring. no spills or explosion..

no activity 12 hrs in. thinking the high density or maybe all the crap i thought was yeast was trub

I am leaving the top off. maybe catch some fruit flies for flavor. pics coming. gonna be a bust if this doesn't take off.

ya thats why she is gonna sleep in that slop sink. although when I do my usual rum it only ever bubbles small bubbles at the surface just rapidly, like seltzer water. will take a pic tomorrow morning. hopefully the experiment is not cleaning up (I filled it so high to try and get the density down wi...

so. I used up some wash that was 70% corn meal 15% flaked rye, 15% 2 row (10 gallons worth) I fermented on the grain and after getting the wash off the grain I used a muslin bag to squeeze out the liquid (lots of yeast and trub about 2 gallons after I got rid of all large solids). I saved it. washed...

in case the feds are watching CT stands for Cotton Town a place outside of the USA

if some recent users haven't seen this one yet you need to read the thread. Wayyy to many of these hit home.

thanks the reply jonnys. the FG is actually 1.010 and I letting it sit a few more days. I used my refractometer to check the fg which was obviously wrong to do. ya I used cornmeal from 50 lb bag. good conversion but I cheat with amylo 300.

I drain mash through a large brewers bag that I have to remove solids. I add about. 1000ml of backset. Seems to lower pH enough based on my water profile. No problems with solids in mash, like I said I just strain before I run through still. I know some people prefer a wort, that is sparging and le...

I am going to try making this shochu. I got side tracked making sake which turned into making a cedar fermenter which turned into making cedar koji incubator trays. If that goes well and I can grow alot of koji maybe I will get good conversion.

what happened? need to know

first attempt at SBB rum. 5 gallons of molasses from webstaurant.com Bills recipe was in liters and I had a 18 gallon hdpe barrel so multiplied. started with 5 gallons molasses, 51liters of water, a few vitamin b complex ground up, 9 red star packets. I have a nice drill mixer for aerating wine and ...

I will go find a bill of lading and let you know. often times the big volumes get split up by distributors. When we ship spirits in bulk they are usually cask strength and get cut down locally for consumption. so around 88 % ABv. as compared to neutral spirits at close to 100 %. I like to drink alot...

I will go find a bill of lading and let you know. often times the big volumes get split up by distributors. When we ship spirits in bulk they are usually cask strength and get cut down locally for consumption. so around 88 % ABv. as compared to neutral spirits at close to 100 %. I like to drink alot...

Hello Everyone, this is my mandatory first post. I have enjoyed studying your posts. I am a home brewer, home wine (grape and random fruit wines), cider maker, Baker etc. Lots of failures (sour beer mash smells like rotten cheese and sewage yes please) in these sectors but they all led to eventual s...