Home Distiller

I did check up on that and based it on the info for brewers yeast, pitching temp and room temp. Seems it was a non-active yeast.

I pitched some bread yeast into the mash. Just that small amount really took off. Almost like it awoke the brewers yeast. Hoping it will convert fully by the weekend. Really looking forward to the final product.

Anyone tried this seriously? No experience with grains. Was curious if anyone gave this a thought.

Peace
Nev...aka biffy

The yeast came from a large basin with no information other than the name brewers yeast. The store is called bulk barn where you can buy items in bulk for s cheaper price. I'm guessing what you gentlemen have said could very well be the truth. I will check again where it sirs after I come home from ...

From bulk barn...bulk dried fruits, nuts, etc...

Thanks for you help. Few questions? What is backset...tails? You mentioned shells, then marble? Are you thinking seashells or cut marble stone ? These raise pH because the have lots of calcium? Pickling lime not available in stores here (checked food store tonight) but looked up the phone question a...

Never had any idea you needed to test pH. I used a recipe from here "Tried and true recipies". Followed the recipe to a t. Crap.

Tried the recipe found in this chat forum using kellogs corn flakes. Everything went perfect so far except yeast. It's fermenting but really, really slow. I used brewers yeast I pitched straight into the mash when temp was at 70 deg F. Almost a week and a half and sugar has gone down only 50% from s...

Apple "juice". Added chunks of apple wood from tree. Not toasted but about 10 years old so aged well. Put in window so uv can draw flavour out. Second pic of vodka with hot scotch bonnet peppers in window 2-3 months. When all colour leaves peppers and they become bland ...done.

This is a phenomenal string. Wow. Have to go through it fully.

Thanks for all your hard work.

Peace
Biffy

Morning. I was wondering if anyone ever tried using toasted apple wood in the same manner as oak chips?
From a tree we used to have at the old house. Big green apples. I use the chips for smoking fish and jerky.

Peace
B

Lots of helpful advice from the members here. I had my first run yesterday. Guessing it took wayyy too long but took advice from experienced members..."slow and lo". None the less after getting some thumper advice it went good. Apple wine...strong. will try next time adding yeast nutrient ...

What is better...spring water or? No springs near me. I filled a pail with tap water, let is sit a few days covered.

Peace
B

Was a long time ago...but we did learn it was from cane sugar. Curious though...does the rum colour come out dark from the sugar or us it from another reason?

Quick question for you. Never heard of a sugar wash before a few days. Is this not just rum...technically? I used to manage restaurants wsy back and studied Hotel and restaurant mgmt. One of our courses was mixology and basically we were taught rum was a Caribbean version of sugar liquor.

Peace
B

So yeast nutrient is different from actual yeast? How much would you suggest for this volume of 10 gal? Still new and completely diff way of doing things.

Thnx forvthe advice btw. Will look it up if I can find out what this is.

Greggn....no sir. Between 1.000 and 1.100. Looking at the chart...it's less than 0.7 abv.

Peace

Thnx again everyone. I'm pretty good at taking advice...and crap. Had 2 older brothers and 2 older cousins. Tough growing up. Rather have it straight to the point. I'll see if I can share some info from friends in Europe who home distill and a friend in the US who makes some killer beer if you are i...

Thnx everyone for all the good advice. Most of these I kind of remember from my dad when I was 8 years old. He died a few years back and I had 2 bottles of his cherry moonshine. I offered it to all his old friends at his wake. Same with my mom when she passed...moonshine from her family.

Starting gravity was 1.013...after sugar add was1.06. Numbers could be wrong didn't ready instructions till now. Finally have an alcohol smell after 2 weeks. First pail is 1.002...(1 hash below 1.000). Other pail started at 1.013...1.075 after sugar...now at 1.020 (at the 20 hash mark where it says ...

Thinking now...was told bread yeast was OK to use but maybe not enough. Recipe called for what I thought was small amount...like 1.5 tbsp. And then I pitched 2 more 8g packages after this for total of 10 gal mash.

Made a mash from half a bushel of apples, sugar, water. Everything went perfect even specific gravity. As I cooled it to the recommended temp I pitched the yeast. 1 week later I checked and still no fermentation. I decided to pitch some more yeast and nothing still. Can this be because I left the ap...

Good day. I have a few quick thumper questions. In Europe where my parents came from everyone distilled with simple pot stills...no thumper. My first question is can you run a single run through a thumper or do you need to run it through a pot style first (no thumper) then re-distill through a thump...

Newbie here. My daddy used to home distill in our basement when I was a kid. Family was from Balkan region of Europe where everybody distills....legal. recently I've been watching a TV series about moonshining called "Master Distiller" or something like that. It's very different from the w...