Home Distiller

Yes, your continued vigilance is much appreciated, Uncle Jessie, thank you.
There's too much good information on here to lose!

Update on Day 4 of WPOSW fermentation: Wash pH seems to have dropped a bit more but it's tough to tell with the paper strips, looks like 2 or between 2 and 3 but the shading at that end of the scale is very close. Temp steady at 27C (80.6F) since the heating belt was added. SG reading 0.996 currentl...

Nice stuff! Love seeing the good ole girls and boys doing their thing the way they have for generations! My family overseas have an old wood fired French still they still use to this day, has to be over 50 years old and going strong. It has a tilting mechanism on the boiler for speedy dumping. I rem...

The Citric Acid is to lower the 'initial PH' ideally to 5.2 - 5.6 before pitching yeast. Yeast prefers stability. Stable PH, stable temp, etc... If Citric Acid is not added, the yeast will have to endure a drastic PH drop throughout the first couple days. Calcium Carbonate is added to buffer the PH...

I just started my first WPOSW and wow, that is an accelerated start! Looking forward to the rest of the process and result. This will be pot-stilled in an alembic for use as a neutral spirit base or possibly a tincture base. I'm curious about the effects of missing some ingredients and what a good f...

OK, let's stay on topic. I will start another thread to discuss my Soxhlet Extractor technique for single shots from small amounts of Federweisser... I'm new to the site and know this post is a little dated, but am fascinated by this extractor. Would love to see a thread on it if you're still willi...

Hi everyone, I'm newish to home distilling, have done a bit and learned a lot from family tradition but am looking to up my game.

Looking forward to the great information and advice available here, from what I've seen.

Talk later, gotta get busy reading up on all this info. : )

Haurly