Home Distiller

hey yall, been awhile since i post but i was wanting to make a brandy. made lots of muscadine wine and have my own vines so i picked a lot today and will pick more later. put in freezer for easier mashing. my question is should i run only once slow and easy for flavour or run it twice like a whiskey...

thanks everyone, and yes cant wait to get back to something normal and do some stilling or at least do some drinking once i get off all thease meds lol

hey folks sorry its been so long since i posted to respond but the day after i stripped i was in a bad motorcycle accident. i been in hospital for 4 weeks and been home now for a week. broke my neck had spinal surgery rods and screws to fuse my c2 c3 c4 and c5 together wearing a c collar still now f...

i made my first bourbon the grain bill was 25 pounds cracked corn which i ran through a food processor 4 pounds of 6 row malted barley crushed 4 pounds 6 ounces malted barley crushed 13 gallons of water got water to boiling turned off heat added corn and stirred like crazy let it sit for 90 minutes ...

welocome to HD

welcome to HD lot of knowledgeable people here

bluefish_dist wrote: ↑Thu Jun 24, 2021 12:18 pm Citric acid aka lemon juice works to lower ph. Citric acid is readily available. Should be at brew shops and maybe places that carry canning supplies.

thanks we keep lemon juice around ill try it

i been making boones all causal corn and its been being real good. i usually use back set to lower ph but don't have any at the moment. what else could i use to lower ph? and how long will back set last? does it need refrigerating? i have some that's about three weeks old but been in my hot shop wit...

tried this recipe for the first time 15 gallons of water on boiler could only get to 200 degrees. need to do smaller batch or get a better burner. added 25 pounds of cracked corn straight of the bag. temp went to 180 checked ph it was 5.8 put the sebstar in and stirred . when temp got around 150 che...

looking forward to trying out this recipe, just ordered some enzymes thanks for the recipe woodshed will post back results

so i finaly got around to doing my mash and i scorched the bottom so i never did second half. dont know if its ruin or not but got a reading og 1.046 and it is fermenting away as we speak . so now i need to clean pot and do some more reasearch you do not need to research much. just go to tried and ...

so i finaly got around to doing my mash and i scorched the bottom so i never did second half. dont know if its ruin or not but got a reading og 1.046 and it is fermenting away as we speak . so now i need to clean pot and do some more reasearch

welcome lot of good info here

thanks great idea im gonna do just that but think ill go with 50 ft of the !/2 inch just for extra knock down and yes im a plumber so know all about ease of soldering and working with copper

in the market to buy or build a chiller was wonder ing what everyone else is using.
i have a #0 gallon stainless still pot for mashing but will probbaly only do 15 gallons at time with it.
debating on buying one or making one.

thanks still stirrin that is great advice. i didn't have the chance to mash today because my daughter had plumbing issues so i will have to wait till friday. guess its a good thing so i can get more knowledge before hand i don't have an immersion cool but seems simple to make was wondering if i coul...

gonna try to mash corn today i got a 50 lb bag of cracked corn and 15 lb bag of malted 6 row barley crushed. 30 gallons of water and 6 packs of bread yeast my cook pot is only a 30 gallon stainless steel pot so i'm gonna have to do in two batches and then when cooled combine together in a 32 gal bru...

yea i have a hydrometer just didnt think i was suppose to take lid off untill done so im guessing its ok thanks everyone for the great advice

Deplorable wrote: ↑Sat May 08, 2021 5:20 pm You don't need an air lock. Just eh lid to keep the outside out.
The ferment will create enough CO2 to protect the ferment.

how do you know when it is through fermenting with out watching bubbles?

Just a heads up... My understanding is the Brutes are ldpe rather than an hdpe. Not a bad thing but careful about the amount of heat you put into the. One of the members here pushed too much heat into his recently and had some warpage. lol that would be bad i will make sure my wash is cool enough b...

Deplorable wrote: ↑Sat May 08, 2021 5:20 pm You don't need an air lock. Just eh lid to keep the outside out.
The ferment will create enough CO2 to protect the ferment.

ok good to know i was wondering about that wasnt realy sure\

hi all i just bought me a 32 gallon brute from the home depot had the hdpe triangle with 2 in it seen a lot people using for ferment er but
my question is how do you seal it up and add an air lock?

so iv'e ran 4 generations of ujssm in a spirit run i ended up with 3 and 1/2 quarts of 160 proof and 4 quarts of faints, i cut hard cause it was my first time and made sure i got all hearts. its really good after airing out for three days cut to 90 proof. drank half quart but want to age other 3 qua...

Tom - great looking deer. Just starting this hobby myself, but I will give my nob experience. I did 5 stripping runs on 5 gens and then the spirit run. My still is under powered so even my stripping runs have separation of heads, hearts and tails. This means that on each run I was able to grab a fe...

v-child wrote: ↑Tue Mar 23, 2021 5:03 am I miss hanging out with my son as he's out making his way in the world. BTW, I'm jealous.

yep me and my son did everything together now its like he dont know me stage i guess he will come back

isn't 84 n% 168 proof am i missing something

welcome to the forum, cant wait to hear about some of the product your making.

The Baker wrote: ↑Sun Jan 31, 2021 4:53 am You probably heard this...

Mario's sister had twins, a boy and a girl.
Mary said, 'What do you call the girl?'
Denise.
And what do you call the boy?
Da nephew.

Geoff

wasn't that a Justin Wilson joke? still a funny joke no doubt

welcome, lots of good info here and friendly folks too.

as far my understanding flaked corn has already been cooked so no need to add boiling water. but then again im still learning so i could be wrong