Home Distiller

I have Photoshop and Illustrator skills. I am happy to polish up any designs, resize and/or anything else needed to prep the artwork for printing.

Amaretto Started with 95% neutral spirit, made for Wineo’s plain ol’ sugar wash. 1245ml at 75% 200g ground apricot kernels 200g roasted almonds This filled a 2 qt mason jar 2 qt at 50% 10g / 4 pods of chopped vanilla bean macerate for 3 weeks Pressed out the ground almonds, filtered with a coffee fi...

Well, it looks like I am not going to drill any holes to add a temp sensor. Saltbush Bill is correct, I can can watch my product output flow and get the the info I want.

I have ordered a SCR to use to regulate the boiler temp, I also want to cool the condenser and the reflux torpedo separately. When I do this the temp sensor at the water output will be useless, which is why I want to monitor the head temp. As Saltbush recommends, I could just watch the output from t...

Expat wrote: ↑Sat Sep 26, 2020 2:18 pm Or even more basic..... What is a "ti root" and where does it come from?

Cordyline fruticosa. It is very common in Hawaii.

I dont ever recall an Okolehau thread being posted here on HD? So not sure you'll get specific, esoteric answers about your planned process. You'll be the one providing us with info unless you're a straight up noob that is flying by the seat of your pants. How many pounds of Ti plant roots do you n...

I would like to add a top temperature sensor to a Turbo 500 reflux column, similar to the one that came with their early model. Should i just drill an off-center hole into the top piece? If someone has an early model t500 would you please let me know where they put the probe or post a pic?

My plan is to dig up the ti root, cut it into 3 to 6 inch chunks, then cook for 24 hours in an imu with kiawe wood. After that run it through a Champion juicer and squeeze the pulp out in a fruit press. Add a little water and ferment with Tequila yeast. Have not decided yet how I am going to distill...

in Recipe Development?

I do not know Dave’s recipe, do tell. My plan is to dig up the ti root, cut it into smaller chunks, then cook for 24 hours in an imu with kiawe wood . After that run it through a Champion juicer and squeeze the pulp out in a fruit press. Add a little water and ferment with Tequila yeast. Have not de...

I love playing with food and beverages, fermenting, preserving, dehydrating, herbs, gardening, foraging, etc. Now I have jumped into the rabbit hole of distilling. Got a T500, reflex and pot still head, last year and when budget allows I plan on getting a real still. Mostly I stick with Wineos sugar...