Home Distiller

thanks all, I ran it and no puking but the yield was pretty low.

What happens if you distill a wash that stuck at 1.012? It's a sugar backstrap mash that started at 1.080.

So as anyone used a Soxhlet extractor yet?

Ok Ive got an all grain mash the is sooo slow. Initial SG 1.085 starting PH 5.4, daddy yeast. oyster shells. I going on 3 weeks, and its still off gassing very slowly, like 1 or 2 bubbles a minute. Ph is about 5.6 and the SG is 1.045. temp is 96 f I added some energizer a week ago to no effect. what...

Got 24 lbs of corn, 11 lbs of rye and 3 lbs of rice bubbling behind me and an all faints run turning into a neutral as we speak

Saltbush Bill wrote: ↑Mon Mar 29, 2021 3:30 am http://www.fairesagnole.eu/homedistille ... ntable.pdf

I have that chart on my wall

Think you need to do some temp correction there, 100% is an impossibility ......even corrected it gotta go close to Azeo :thumbup: There is no way around the tolerance of our methodology. Its a hydrometer. and its room temp. But you are correct 100% is an impossibility, in my day job I work with ul...

MartinCash wrote: ↑Sun Mar 28, 2021 7:34 pm

AlZilla wrote: ↑Sun Mar 28, 2021 5:58 pm Not be be "that guy" but it looks very cloudy. Is this a stripping run?

Or a plastic measuring cylinder...

yea, broke my glass cylinder.

And that's a gallon into it

I took my gin baskets and filled them with some 5mm SPP.

Sorry not the steam rolled corn, Ive never used steelcut pin head anything and there are 25 lbs of steel cut pinhead oats inbound.

As Im working with corn in all its verity and paying through the nose to ship steam rolled, I came across SAMs club selling yellow corn grits for about 50c a pound and wanted to see how it acted. I came across Prairie Mills Steelcut Pinhead Oats. it looks like it is chopped into pieces. Ill probably...

Im just finishing up 30 gallons of a steam rolled corn. This one was fermented off the grain and was cooked in a 20 gallon pot. If Im allowed to have an opinion yet, I would say its much easier to work with on and off the grain. What Im doing now is get my water right and heat it to 180ish and doe i...

Ive got some all high corn off the grain mashes finishing up and I was going to try bentonite. Is there anything unique to corn and bentonite I should be aware of?

this is what I use for method development.

Dancing4dan wrote: ↑Fri Feb 12, 2021 6:53 am I feel your pain. First cracked corn BIAB I tried made for a VERY long day. If the Titanic had a load of corn on board it would still be floating!

Hahahaha or one big container of grits sitting on the bottom of the Atlantic

shadylane wrote: ↑Thu Feb 11, 2021 6:32 pm Never underestimate corns ability to plug up stuff up

Truth, until now I've been using flaked corn. I was planning on transitioning to cracked corn but everything I've read corn and efficiency revolved around
Grinding it so I jumped to corn flour to see what all the hub bub was about.

I use a Clawhammer Bib system with a basket. Today us the first time I used corn flour from SAM'S. It was cooking along and recirculating when smelt a 🔥 smell. I looked and the basket was full of a corney liquid but the space between the basket and the pot was dry. The flour made the basket water ti...

Are there any issues storing spirits in stainless steel vessels?

Watching

One of the things I was going to try is mix up 6 or 8 one leiter batches and let them mary for a week or two before I do a sprit run with each of them. No idea if that will help but I cant see it hurting.

I feel that this would be like grilling your beef and adding marinade afterwards. The mash / ferment strip has got to do something with the grains and the breaking down and binding of the flavor molecules that you don’t get processed separated. There are blends yes but if it were really that much m...

I've combined hearts from different grain whiskeys and even brandy and whiskey or rum and whiskey. I have thought of combining low wines but blending heart cut makes more sense unless you've repeated the wash and run so many times you know what the low wines from each wash will land you with flavor...

So I was wondering as what would happen if instead of putting together different grain bills and going through the entire process, I made bulk low wines with core components, say 100% corn and rice, rye and tested by mixing in different ratios and distilling in very small batches. Has anyone tried t...

But I did start another. Mash

TimothyChurch wrote: ↑Sat Jan 09, 2021 9:20 pm
@Triplequad Was there a photo from that second run? I didn't see it attached.

Just this one of the run

Once you have run with a jacketed still & agitator it truly is hard to ever go back! How did things taste off the still? well I Think youre you're right. no problems at all. my second strip you can see how full the boiler is and no problems at all and wow..... CORN big time . Its the Slap your ...