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OldRanch

1aaA So opening a valve 3 times and initially adjusting water flow to the condensers is "a lot more fiddling" than you do? Ok :thumbup: Wow you're making a whole lot of assumptions there. As I now know my CCVM quite well, and as I'm a fairly lazy operator for neutral, I know how many coil...

OldRanch

A 1" stainless steel gate valve cost like $20 so there's no meaningful cost savings argument for CCVM over VM. Dephlegmators require constant & consistent flow rate, pressure and temp to operate steadily. VM requires neither of those parameters to operate steadily. VM can read the vapor te...

OldRanch

Howdy all, I see all these CCVM builds and I'm curious what the draw is... you either go from 0 or 50-100% reflux, the dimroth condensers look like a pain in the ass to build, and the whole dropping the coil down into the vapor path seems again like a pain in the ass. I can't think of a single prof...

OldRanch

I figured it was the other way around, and that the yeast so disliked the pure sugar solutions that they couldn't help but piss out something unpleasant. Even with access to a mass spec this would be hard to resolve though! That could well be the reason, but I've seen nothing to confirm it. One exp...

OldRanch

Now if you can tell me how Ginginha Espinera is made ill be a happy clown

OldRanch

Tried this recipe last week. Followed to the T, and what I got was a very herbal spirit that louched pretty hard (which I don't mind at all) It's very light on juniper. I got my juniper from a very reliable source as well. If anyone is a big fan of a juniper-y gin I'd suggest 20 grams instead of 16....

OldRanch

Because you are participating in what is an illegal activity in most countries of the world. Those countries include your own ,isn't that reason enough? Well if I was actually distilling or even owned distilling equipment, that might be prudent. I did not join to distill, but mainly to help answer ...

OldRanch

I've got better quality fermentables available it was just cheap and i bought it before i saw the small print saying that it had sulphur. The jaggery itself had no sulphur smell or taste, that only developed once fermentation began. I'm also wondering how much suphur my all copper boiler and still ...

OldRanch

What a score! I don't fault you one bit for the "find". You did everything you could and in the end saved a nice piece of gear from rotting outside forever. That elbow fitting couldnt be more perfect. Dont forget to passivate once the build is done! I know you obviously know that i just th...

OldRanch

Demy wrote: ↑Wed Nov 22, 2023 3:12 pm

The vapor passes through the pomace then is condensed....think about the distillation of plants, same thing....the rest you said is correct except for the fact that I don't add yeast because I ferment with spontaneous yeasts

Thanks Demy

OldRanch

To be called grappa, a product must be made only with pomace... a portion of wine is allowed.... What portion? This year I removed the free run wine and did not press the pomace before distilling with steam. So very wet pomace. What is this called in Italy? I've seen a brandy called " aquavite...

OldRanch

Llalvin D47 and K1-1116 Worked very well for iced pear and iced apple. Some of the best small batch ice makers in the PNW (which I think is near you?) Use 71-B though, oddly enough. Those are pretty much the standards, D-47 and 71b add fruity esters, I use D-47 a lot but a few years ago Jumbo tried...

OldRanch

OldRanch wrote: ↑Mon Nov 13, 2023 9:26 am Damn that's a lot of wood! I typically use a piece the size of a half dollar in length and height and about a quarter inch or less in width per liter, But to each their own, the brandy sounds great

OldRanch

Now, I did say I wasn't going to pick any more apples, didn't I? :problem: Well I drove past the trees yesterday just to film a little bit for a video and due to the 40 MPH winds we had yesterday morning the trees have lost most of their leaves as well as quite a few apples but with the leaves gone...

OldRanch

Damn that's a lot of wood! I typically use a piece the size of a half dollar in length and height and about a quarter inch or less in width. But to each their own, the brandy sounds great

OldRanch

So why use pot stills at all...Theoretically, could one not use short rectifier columned continuous stills (with a low-level spirit condenser chamber) to make whiskey or brandy? Cost for one. Pot stills are a fraction of the cost to put together. Also some people have no interest in learning how to...

OldRanch

hello i'm Ray, I'm brand new to HD and this is my first post, from the introductions that I have read, I can tell that you guys don't sugar coat too much. Hopefully I am not stepping over any guidelines by posting this. I am super new to distilling, but I read allot and engaged in brewing and wine ...

OldRanch

I think this is a fortunate outcome. Not only have you learned kmeta is necessary for winemaking, and that it doesn't have any negative effect when making brandy, but also that you can run alot of undrinkable swill to a still and make a darn good product. I'm excited for you to take another taste af...

OldRanch

There are incredible yeast labs creating seriously unique yeast strains, and I'm not sure how much research you've done on wild yeast strains, but finding a viable, strong, competitive yeast strain that also creates decent flavors is kind of a wasted effort, hence, advanced yeast labs. Good luck reg...

OldRanch

could you use your heads ( methanal, and other chemicals) to make things that are not ingested, like bug spray, fragrance, or extracting oils? could you boil the methanal out? would it be safe of your skin. Look up "concretes" and "absolutes", two different fragrance extraction ...

OldRanch

Finally someone I can help. Recipe credit goes to Danny Childs. Crack the pits, take the almonds inside. You need 60 for 450ml of whiskey, neutral, whatever as long as it's about 40-50% Bake them on a cookie sheet in a thin layer at 350f for ten minutes. Let cool completely. Bake again at 350 for t...

OldRanch

Finally someone I can help. Crack the pits, take the almonds inside. You need 60 for 450ml of whiskey, neutral, whatever as long as it's about 40-50% Bake them on a cookie sheet in a thin layer at 350f for ten minutes. Let cool completely. Bake again at 350 for ten minutes. Let cool completely. Now ...

OldRanch

Hello everyone Last year I had the pleasure of trying alot of safehouse distillings apple pie. According to them, they simply macerate Fuji's in 95% neutral with some baking spices, filter, and dilute to 40%. See what's missing? I'm not sure how they did it but they dont add sugar. Yet it was plenty...

OldRanch

Holy shit. This is awful, awful news. RIP Ben. Our little world will always be, in part, inspired and MOTIVATED by forward thinkers like yourself.

OldRanch

When I'm making something that there is no recipe for, I gather as much information as I can find, preferably from its manufacturers, write up my best guess recipe and method and try a small batch. Keep accurate notes of everything you do to help you design the next batch. Unfortunately most of the...

OldRanch

How clear is this, "superior Almond Liqueur, Amarguinha"? When I search for images on the net, I don't see many that look particularly clear to me. If it is actually made by steeping then filtering the botanicals, trying to replicate it's qualities in a clear liquor by distilling them mig...

OldRanch

How clear is this, "superior Almond Liqueur, Amarguinha"? When I search for images on the net, I don't see many that look particularly clear to me. If it is actually made by steeping then filtering the botanicals, trying to replicate it's qualities in a clear liquor by distilling them mig...

OldRanch

tommysb wrote: ↑Mon Jul 03, 2023 3:54 pm First recipe will be more potent, second more like the commercial stuff (less almonds, less alcohol, more sugar).

Hey Tommy thank you for your diligence. The Portuguese searches were a huge help.

OldRanch

You might be out of luck then. Sometimes, you have to be the first. If you use more almonds than necessary, you can dilute it with neutral to tone it down to where you like it. It's like making your own essence. E.g. I macerated 400g of roasted peanuts in 1000ml of 43% white dog UJSSM for 24 hours,...

OldRanch

Start somewhere. Adjust your recipe for next time. https://www.google.com/search?q=site%3Ahomedistiller.org%2Fforum%2F+Almond+Liqueur&sxsrf=AB5stBhAhBZjVPM-YdbVnaelddoKfEodZg%3A1688336514287&source=hp&ei=gvihZNTYD4z24-EP4vyB6Ag&iflsig=AD69kcEAAAAAZKIGkjNJOJq6yHLpHMyO8U8lv67e-_-f&...

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Re: Clear Almond Liqueur (Amarguinha)

Re: Clear Almond Liqueur (Amarguinha)

Re: Clear Almond Liqueur (Amarguinha)