Home Distiller

Good to know and thanks for posting. When I run out of Alpha and Gluco I will try the GL. One less step is always nice....

Thanks for the last 3 posts. Excellent info and I will report back......

Personally, I really like keeping the OG recipe and making an "All Corn". It tastes great white and as posted.

Spent the majority of yesterday doing the spirit run. I packed the extension with copper mesh and ran in reflux. It ran for about 8 hours and I yielded 10 jars at 24oz. Jar 10 was cloudy and all tails, 8 & 9 were definitely skanky but 1-7 were pretty darn good. So in total I got 168oz of 165 pr...

Thanks for humoring me about that one. I'll go with Sugar Shine and leave it at that!

My 12G is still in the fridge. Hoping to do the stripping run soon. Will report back.

When I search "definition of vodka", I get answers like this. American vodka typically has an ABV of around 40%. Potato vodka, wheat vodka, and grape vodka. A colorless liquor of neutral spirits distilled from a mash (as of rye or wheat). Sugar shine is just so easy to make, no mashing in...

Thanks Yummy, I was kinda expecting that for the rum but wanted to ask anyway. What about all grain, bourbon or all corn feints? If you want to know what to do with your flavored feints, there are quite a few good threads already. I don't put them in my neutral because the flavors will be there to ...

Thanks Yummy, I was kinda expecting that for the rum but wanted to ask anyway. What about all grain, bourbon or all corn feints?

Would you consider using feints from other runs in the spirit run? I have about a gallon of different whiskeys and some rum feints.

deanodeano wrote: ↑Thu Jul 11, 2024 7:54 am Can someone please explain the chemistry/science regarding how the multivitamins slow down the fermentation?

The multivits provide nutrients for the yeast so you get a full fermentation. Not sure I saw where they slow it down?

fiery creations wrote: ↑Wed Jul 10, 2024 7:31 am I’ve never experienced anything like this. After less than two weeks on oak my nuclear aged stuff tastes great, and smells even better. It reminds me of some type of caramelized cream corn thing you’d get at a fair.

What was your nuclear aging process?

Reporting back on my first attempt, the pH stabilized around 3.9 so I let it run out without adding any more pickling lime. Left it in the garage at about 80F over the weekend and when I tested it yesterday it was at .995. Smells great so I think I got a clean fermentation and can't wait to run it. ...

So the stripping run is kind of like a mini-spirit run? Hold back the tails and cut it off as soon as they are present? Not in my shed. I take off a foreshot, then run until the total low wines collection reaches 40%. Some stop at 50% then add water. Could you run out the rest to use as feints in a...

So the stripping run is kind of like a mini-spirit run? Hold back the tails and cut it off as soon as they are present?

Thanks Shady, good to know on the pH. I'll check it tomorrow but I don't think it will be anywhere near 7. I'm guessing low 4s but I'll report back. I have plenty of hop bags and paint strainer bags in my brewing supplies so good to go for the next run when I get some shells. I'll report back on the...

Awesome Otis! If I'm heading back down the pH road again, there is a Lowe's 10 minutes away. Thanks for the tip.

Good post salt. Couldn't find that one.

First go at SSS for a neutral to make some Gin. I threw the mulitvites in the boil with the yeast and epsom salt. I figured it was easier than trying to grind up 5 pills. Any issues there? I didn't have any oyster shells so I let it take off straight away. Not sure of the initial PH but I have hard ...

No, my bad. I couldn't get sebamyl so did it the way I wrote. Got great results. Not sure what you are running into. Did you squeeze out the liquid? How did you lauter the mash?

"The alpha was added at 180 and definitely did its job thinning everything out. I made sure my PH was below 4.5 and pitched the Gluco at 149 degrees." Did you use high temp alpha at 180 or regular alpha amylase? Gluco is added at 104, not 149. It was immediately denatured. You need to add ...

shadylane wrote: ↑Sat May 18, 2024 2:50 pm " Slowing down the angel share on a small barrel"

Transfer the whiskey to glass early.

Just wondering if anyone actually wrapped a barrel in plastic wrap and the results? i have. it helps fix leaks (great for swelling a dry barrel). slows angle share. no difference in taste. it's plastic though and even if it's not touching the alcohol is not recommended. Thanks and agreed. My barrel...

Just wondering if anyone actually wrapped a barrel in plastic wrap and the results?

"Yes cracked corn, milled pretty fine. I was planning on using a 10 gallon orange igloo drinking water cooler to put the porridge in after the cook and the temp lowered to 150 to hold the temp, but after a little reading on here I’m not sure that’s a good idea so I’m probably going to put it in...

If I hold the temperature in the proper range for the right amount of time then I should get good conversion then right? I want to use what I have available right now before I buy something new. I think the problem here is holding the porridge at temp without scorching. The high temp amylase starts...

Spent the majority of yesterday doing the spirit run. I packed the extension with copper mesh and ran in reflux. It ran for about 8 hours and I yielded 10 jars at 24oz. Jar 10 was cloudy and all tails, 8 & 9 were definitely skanky but 1-7 were pretty darn good. So in total I got 168oz of 165 pro...

My thoughts: If it's bitter tasting and you need to run it, after 2 weeks you are probably good to go. Worst case is you lose out on some ABV because it has not run out. If there is yeast on the sides and bottom of the fermenter when you transfer, it's done. If there is still yeast in suspension you...

Made a second batch of this and just ran it. Unbelievable. But I was out of glucoamylase and my wash came in at 7% vs 9.75% using it. Already bought more for the next batch. Everything else was pretty much identical. Could not tell a flavor difference and got about a gallon at 80 after proofing. My ...

I think from what I'm reading that you ran straight wash , if I was running that way I probably would have ran low wines, maybe I didn't mention that in the earlier post. Having said that , there is no wrong way, what matters is that you like what you've made. Please give an update when you think i...

sadie33 wrote: ↑Thu Mar 21, 2024 3:13 pm That's awesome!! Good find. I like the picture of the corn.

I laughed out loud when I saw how good the corn picture came out!

So I lamented in the Booner's Casual All Corn-Tried and True Recipe thread that it took me 3+ hours to grind 20# of corn with my coffee grinder. It was overheating constantly and could only do 5oz at a time. Being the recipe was so good and I had a lot of corn left(and polished off the first run), I...