Home Distiller

This doesn't seem normal to me. Have you collected all the way down to when the abv drops below 96%? I'd collect everything, leave it 24h with the jar lids cracked open and then taste and smell everything. If it all tastes like acetone, there's either a problem with the ferment/pot still run which h...

With that few plates it is not likely to be true neutral (as close to 96% as you can get) and a long packed column or many more plates would be needed. That said, a stripping run and then a very slow take off with high reflux ratio on your setup should give something close to neutral for most purpos...

Tan onto some .045 stainless mig wire for $10 per 10# roll. Would it be worth trying, or too heavy for making SPP? I tried mig wire. It doesn't work (at least for me) as it isn't annealed so when you wind it around your mandrel it springs back partially and this makes the SPP useless. I use anneale...

Yep, it all does. I think they're using that due to some precedent of some Mexican small distilleries being very loose and cutting it in for volume.

Indeed, the methanol bit was interesting. The distillation process and how they made cuts was different from what I'm used to, unless there was a language barrier and different terms!

Dear Brethren, I've just wanted this business insider documentary on Mezcal. Now, I know they are distilling in a traditional setting with very little to no mechanisation but.... Just watch it, the plastic, rubber and other badness involved makes me very hesitant to drink it again after seeing this!...

If you're capping it with the mesh, that might be the issue if the mesh is packed too tight? It should not be possible for SPP to form a vapour tight seal if just shaken in.

As far as I'm aware, over 80 degrees C, hops oils are isomerized and therefore become bitter, losing their aromatic qualities to some extent. I feel like boiling them for the length of time you'd need to for making an essence would end up with a very bitter liquid. Never heard of it being done thoug...

Nice to have you, enjoy! Pretty much any question you can think of should be answered somewhere here.

I may be two steps behind and a brick or two short of a full load, but here's what I'm going to be experimenting with at some point: Just starting a 2" build of a CCVM that will augment my existing pot setup. Going modular, with a 2x2x2 tee going to my existing pot head connected to a long lie...

Any chance to see a picture of your homemade spp and your mfg set-up? Doesn't 72 ips vapor speed at full reflux tend to flood the column? Sorry, not sure what mfg is but I don't have a pic of my setup at the moment, it's a 2" column with a massively oversized (10" long with 6 inner tubes)...

Yeah, the rye flour clean thing is very random. Do you have the instructions to show?

If you can get your arm in, I'd recommend a good wire brushing and then either scotchbrite or sandpaper depending on what you have until the black stuff is gone. Then mix a 50:50 vinegar to water mix and run that through your still without the water to the condenser on, let the steam hit everything....

I agree with SMF, there should be absolutely no pressure in your still (unless you're using a valve and have the valve fully closed with no pressure relief... Not a good idea). I use 4mm SPP I made myself in a 2" column and have no issues pushing 5KW through it at full reflux.

Interesting. Is this a cabbage flavoured vodka? Sounds a bit different haha normally vodka needs to be refluxed to achieve a more neutral spirit but if it tastes good and it's for you, who's to tell you different!

Welcome! Good to start with sugar and turbo, learn the ropes and then move on to nice tasting stuff. Looks like you're going in the right direction.

Welcome! Sounds like you're well on your way. I also age in barrels and love the look of them stacked in the distillery! Can wholeheartedly recommend peated whisky

The flavour in pot distilled spirits comes from the grains. When you add sugar to any mash bill, you add potential alcohol yield but you dilute the flavour. Think of it like this - if only a third of the potential alcohol comes from the grain and two thirds comes from the sugar, your resulting spir...

The flavour in pot distilled spirits comes from the grains. When you add sugar to any mash bill, you add potential alcohol yield but you dilute the flavour. Think of it like this - if only a third of the potential alcohol comes from the grain and two thirds comes from the sugar, your resulting spiri...

Difficult to link specific threads to be honest, everyone's useful is different to everyone else's due to the differences in what people like to drink and their DIY skill level. I would not worry too much about hard water. My borehole water is very hard and is the tastiest water I've ever had. Plus ...

Welcome! Jesse came from here before and obviously during his rise to YT fame and glory. A good place to start. Read until your eyes bleed and good luck!

Real gin is macerated botanicals, vapour infused gin is generally very subtle flavours. Some people like that but I'm all about the big hitting gin flavours, juniper forward.

Ours tend to follow a Norse theme with: Odin's Raven, Lupine Edition and The Great Owl.

Wyododge wrote: ↑Tue Mar 08, 2022 1:14 pm
I haven’t read or learned enough yet to even ask a question, let alone get appropriately bashed for asking it.

I love that sentiment

Nice, I would think that would be good for fruit mashes.

Welcome! Sounds like you're on your way to some nice spirits in the future!

That all looks good to me. I would try to get triclamp elements though if you can. Makes taking them out for cleaning 100x easier. Good score on the kegs, especially the corny kegs!

I tend to ferment in one of those big blue 200L plastic drums (dirt cheap off the web).

Id chunk it and read till your equipment gets there and start fresh with some knowledge and tools Not really a very useful comment, doesn't help the OP learn anything from this mistake and doesn't add anything to the discussion. Read the fourth post, guy. the second post was based off his response ...

Roaming doesn't necessarily mean using mobile data, just your phone plan (calls and texts) in another country. Using data can, as you say, be ruinously expensive however, though much less so nowadays.