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i use contact cleaner or brake clean depending on how dirty and what it is

i soak my ratchets and ratchet spanners in atf (auto trans fluid)

but i get that stuff free from work

i use foreshots with a bit of dish soap for cleaner but havn't tried for tools

you can get limestone for water purification cheap as mate give that a run

using a 100l boiler i take at least 1ltr of " feints" with stripping or final run

its very over the top but why not theres nothing there you want to keep

but if others have advice id be keen to here

I haven't done my homework on what chemicals we put in our dishwasher, but some of them don't smell like anything I'd want in my likker. Fair call , i thought if you your happy to use things from the dishwasher for cooking and eating, and theres no smell it would be okay But its a valid point i gue...

NZChris wrote: ↑Sun May 14, 2023 11:33 pm I haven't done my homework on what chemicals we put in our dishwasher, but some of them don't smell like anything I'd want in my likker.

Fair call , i thought if you your happy to use things from the dishwasher for cooking and eating, and theres no smell it would be okay

But its a valid point

i use oyster shells and run them twice through the dishwasher

Like some other folks, I often toss my feints into similar low-wines -- this works particularly well when I'm making another batch of the same mash bill. For me, the nifty thing is when I have an outlier like your smoky brandy. Some time ago, I ran a disapointing batch of mead, and ended up with an...

You have to realize that everyone can't taste or sense the nuances that some of you guys can. It is like people that can appreciate high end audio, or fine art. My sense of smell is shot and my taste is borderline. You also have to appreciate that flavor and smell are not the same from person to pe...

You are casting your net too wide. Narrow your research down to single products and their/your ageing/storage needs and then look for suitable containers. Rum isn't Whiskey, isn't gin, etc.. If you have found a barrel that might be useful, research how to use it to your advantage. I've got nothing ...

I have a glass bottle with dried used tea bags soaking in foreshots i use

i cant see the first pic but the door is kinda a must to be "Grounded" Like most things code related if it is required depends. In the US the door is required to be grounded if it is on lift off hinges. In Canada it is always required. I have no idea about the rest of the world. If it is ...

i cant see the first pic but the door is kinda a must to be "Grounded" Like most things code related if it is required depends. In the US the door is required to be grounded if it is on lift off hinges. In Canada it is always required. I have no idea about the rest of the world. If it is ...

it looks like the box isnt earthed , id be earthing the enclosure and the door maybe adding a earth bar i also earth my still if something goes wrong you will appreciate it The earthing (grounding in the US) on anything is installed during installation. If you zoom in on the picture in the ad there...

it looks like the box isnt earthed , id be earthing the enclosure and the door maybe adding a earth bar

i also earth my still

if something goes wrong you will appreciate it

JustinNZ.....thats some nice feedback.............glad your enjoying it that much......Ive put some of my older aged stuff up against some of the better quality commercial rums in blind tests and always come in around the middle of the pack. Some of those bottles are costing about $70-$120 Au a bot...

i use shells from Kilpatrick and run the through the dishwasher twice , pretty easy

gets rid of everything

wouldn't an airstone be more suitable?

or just more time ?

just oxidising spirits may not be the answer to your problem

id love spirits ready to go , but i make alot more than i need and make whitedog and vodka and let surplus sit

new spirits and fresh oak always seem more tannic

Yeh here in Australia used kegs , ive got 50l commercial and 18l pony kegs is cheap as for storage againg and low wines

Just made some with half raisin soaked uj and half white wheat whiskey turned out great

did some research and found you dont need to peel the ginger , so i just put in the blender with water before boiling with the other ingredients

i run them through the dishwasher a few times

I don't see myself as “an authority” and neither should anyone else. I might have been playing this game for quite a while and have a high post count, but I'm still learning new stuff all the time and, more importantly, am still learning that some of the 'Gospel' that I thought I knew a few years a...

Anything capable of taking the pH much over 7 can wreck a wash or dunder pit. That's why I stick to using whole shells or a block of marble and have a way to remove them when the ferment finishes. Hey NZChris Just wondering the benefit of removing the shells or marble when the ferment is complete N...

Anything capable of taking the pH much over 7 can wreck a wash or dunder pit. That's why I stick to using whole shells or a block of marble and have a way to remove them when the ferment finishes. Hey NZChris Just wondering the benefit of removing the shells or marble when the ferment is complete

i was hoping to take 20l or so of backset and simmer it down to 4L into a concentrate ive looked through the forums and havnt seen anybody do this not chasing a dunder pit yet maybe next year You know there is a much simpler way to do this ......that is unless you are " completely storage spac...

I usually put hot backset right off the run in mason jars with snap lids. I reuse old lids that aren’t scratched and they seal. Then I can store at room temp. Otherwise things tend to grow mold in buckets. Not sure if that’s what you want for a Dunder pit. i was hoping to take 20l or so of backset ...

if i can't fill a container up to the brim, i've been putting a layer of co2 onto the dunder/backset with no infections starting on months old stuff. i have co2 bottles, but if you don't, why not try capturing the co2 from your ferment? maybe after he first day or so of fermentation, when the heavi...

Ill be finishing up 2 recipes that are about 8 gens in and wish to try two new recipes Has anybody done a backset reduction for long term storage almost like a syrup that i could keep in a 4L demi for 12months or so Can anyone see the downsides of this? Only the energy cost. If that isn't a problem...

I usually put hot backset right off the run in mason jars with snap lids. I reuse old lids that aren’t scratched and they seal. Then I can store at room temp. Otherwise things tend to grow mold in buckets. Not sure if that’s what you want for a Dunder pit. i was hoping to take 20l or so of backset ...

Ill be finishing up 2 recipes that are about 8 gens in and wish to try two new recipes

Has anybody done a backset reduction for long term storage almost like a syrup that i could keep in a 4L demi for 12months or so

Can anyone see the downsides of this?