Home Distiller

Thanks, Sunshine! In the meantime I have purchased some enzymes. Alpha Amalayse and Glucoamalace, as well. (Yeah, I can’t spell — I should go read more.) As a search for these enzymes brings up all sorts or powered and liquid products I had hoped the the com indeed wisdom of the group might have he...

Thanks, Sunshine! In the meantime I have purchased some enzymes. Alpha Amalayse and Glucoamalace, as well. (Yeah, I can’t spell — I should go read more.) As a search for these enzymes brings up all sorts or powered and liquid products I had hoped the the com indeed wisdom of the group might have hel...

Halfbaked wrote:Can we please keep on track with this thread.

Do you mean like posting questions or comments about the recipe?

I’m looking for advice on what enzymes to use for this recipe. If I were noob you,,, I'd "smoke" this topic: https://homedistiller.org/forum/viewtopic.php?f=3&t=76531 :shifty: Ok. I’ll read and try and synthesize the thread with 454 posts and see if I can discern which are the best en...

I’m a bit of a noob, but I would like to try this recipe. I’ve done a few all-grain barley mashes, some grappa and wheat germ sugar washes. I’m looking for advice on what enzymes to use for this recipe. I’ve read through this whole thread, and the enzyme threads linked. Struggling to get my head aro...

Pretty much a newbie, here. I’ve got some oak from a wine (Cabernet Sauvignon) barrel. I’ve cut it into fingers. What is the recommended treatment? Re-toast then char? How about reusing the fingers with following batches of product? I started out with wine barrel staves and after sanding 6 x 1/4 x ...

I've never used wine barrel staves but have used a ton of bourbon barrel staves. I plane them down a little to get into fresh clean wood, toast in the oven for three hours at 400*F, then char with a propane or mapp torch. After charring I give them a quick soak in distilled water and then toss them...

Pretty much a newbie, here.

I’ve got some oak from a wine (Cabernet Sauvignon) barrel. I’ve cut it into fingers. What is the recommended treatment? Re-toast then char?

How about reusing the fingers with following batches of product?

If it's gone too far, turn it into good quality vinegar. Vinegar can be aged and concentrated too, think about balsamic. Sourness faded. I’ve stripped about 20gals and am now part way through a spirit run. I had 5.5 gals of low wines and about 4 gallons on wine I squeezed off the pomace. Sort of a ...

Excellent.
Thanks for the support, everyone!

The Baker wrote:Yes.

And if you tuck it in a blanket it will retain a surprising amount of heat.

Geoff

Thanks!

My spirit run is taking much longer than I had planned. Running in to a time crunch. Can I turn the heat off, and just pick up the run again in the morning?

Noob question, I know.

Thanks. I just learned that this pomace will be pressed from fermented grapes. It will be very dry and with very little sugar. They’re good at what they do, I guess. I will have to add water and, likely some sugar. Not exactly authentic, but trying to make something from what I’ve got. Certainly, y...

I just did my first stripping run this afternoon.
I turned the heat down about half way through for a ½ pint of hearts. Then powered back up.
Over all pleased. The wife likes that small bottle. I’ve got another 6 gallons to strip, then the spirit run. But, so far, happy with initial success!

MartinCash wrote:

HodyMac wrote: ↑Tue Sep 22, 2020 10:30 pm It is an Alligator Juniper.

That's not the right species. You want Common Juniper.

I’ll give it a try with the alligator juniper berries that I have in abundance and I’ll report back.

They’re not toxic.

Thanks, everyone!

Thanks. I just learned that this pomace will be pressed from fermented grapes. It will be very dry and with very little sugar. They’re good at what they do, I guess. I will have to add water and, likely some sugar. Not exactly authentic, but trying to make something from what I’ve got.

I’ll be picking up a few Brute cans of pomace from a local vineyard. I believe the pomace will not have been fermented yet.
Any suggestions for getting this going? Add water, sugar if needed and wine yeast?

Thanks for any suggestions.

MartinCash wrote:The gin juniper (Juniperus communis) is usually a low, prostrate shrub, so if yours looks like a tree, make sure you get it properly identified by a botanist. Some juniper species are toxic.

It is an Alligator Juniper.

Newbie here. I’ve got a batch of Deathwish Wheat Germ fining on day 6. One bucket still bubbling, the other has slowed way down. I’ve read about checking SG but doesn’t pulling the lid off the bucket off kind of defeat the point of an air lock? Is that what you do? Pull the lid off and if the SG is ...

Thanks, everyone!
Oxycleen helped a bunch. Smells OK now.
Looking forward to a first real run Sunday!

Tummydoc wrote:Make sure you have the right variety, some juniper berries are toxic.

Alligator juniper berries are used, apparently in moderation.

https://www.wkyc.com/article/news/natio ... fc7ee50393

Tummydoc wrote:Make sure you have the right variety, some juniper berries are toxic.

Well, that is certainly something to be concerned about!
Alligator Juniper. I’ll see what I can find out.

I’m a newbie. I’ve got my first batch of Deathwish wheat germ bubbling away downstairs. But my wife is from Schiedam, NL and likes Jenever, gin, etc... so I will be trying this out in the not to distant future. I happen to have a giant juniper tree in the front yard that produces A LOT of juniper be...

What adjustments would you make if you (I) wanted to ferment off the grain?

Newbie here. I finished my pot still, and did a 50/50 vinegar run last week. Today I did a sacrificial alcohol distillation to clean out any remaining flux, etc... So, I figured I’d distill a case of PBR that’s been in my basement for a few years. So the run went well, but the inside of the copper t...

Hello all, I’m new here. I’ve been lurking and reading for a little bit. I’ve made a few batches of beer in the past, and interested in doing some stilling! Aside from reading a few print-books and reading a lot here I’ve also done a substantial bit of spirit sampling! I’m interested, initially in w...