Search found 802 matches

by Uncle Remus
Tue Oct 30, 2007 12:40 pm
Forum: Mashing and Fermenting
Topic: Usung Glucoamylase enzyme and alpha-amylse enzyme
Replies: 12
Views: 6997

I respectfully disagree Wineo. I've used enzymes (Alfa and Gluco) together and have had really good results. The Alfa I add at striking temperature 66.5°C and hold there for a couple hours, the gluco I add later after the temp of the mash has dropped somewhat. I've got conversions every bit as good,...
by Uncle Remus
Sun Oct 28, 2007 7:23 am
Forum: Flavoring and Aging
Topic: Yes just puttting spirits in glass and aging make em gooder
Replies: 5
Views: 1973

Most of my grain spirits and even most of my rum, I oak. I just stuck a couple of bottles of white whiskey away to see if it would get better with time and it did. I use cork stoppers for bottle tops in all my spirits.
by Uncle Remus
Sat Oct 27, 2007 8:01 pm
Forum: Mashing and Fermenting
Topic: Aluminum pot?
Replies: 58
Views: 86690

Stay away from aluminum if you can. We got a big ole aluminum pot we mash in often and it gets a lot of black scum along the waterline sometimes. Before this pot we used a beer keg to cook mashes and this never happened. I personally would not use aluminum for a still boiler....but thats JMHO. :?
by Uncle Remus
Sat Oct 27, 2007 7:52 pm
Forum: Flavoring and Aging
Topic: Yes just puttting spirits in glass and aging make em gooder
Replies: 5
Views: 1973

Yes just puttting spirits in glass and aging make em gooder

I just cracked a bottle of corn whiskey which was un oaked (white dog as some of you 'mericans :wink: would call it,) just distilled, cut and put in the bottle. It's a couple years old now and is way smoother compared to when it was brewed. So time really does cure spirits even if not on oak.
by Uncle Remus
Sat Oct 27, 2007 7:42 pm
Forum: Off-Topic Discussion
Topic: best thing you ever made
Replies: 21
Views: 1025

It's a tough call...almost all of it has been good :lol: I've made some Briar Patch Gin that all of my gin drinking friends can't get enough of. I'm not a huge gin fan myself, but the reviews from my gin connoisseur friends have been quite favorable. I made some all malt whiskey which was excellent ...
by Uncle Remus
Wed Oct 24, 2007 8:39 pm
Forum: Flavoring and Aging
Topic: Ordered my Barrel
Replies: 22
Views: 5292

I bought a 23 litre oak barrel that I filled with 65% Irish style whiskey (I hope, that was the grain bill anyway). I filled it this summer and it has been doing it's magic ever since. I haven't sampled it yet but it is taking on some colour. For any of you Canadian distillers out there here is the ...
by Uncle Remus
Sat Oct 20, 2007 6:20 am
Forum: Research and Theory
Topic: still efficiency
Replies: 18
Views: 2492

Pot still starts coming off 75-80%. Mid run will be anywhere between 65 -75% depending on the wash strength I guess.
by Uncle Remus
Fri Oct 12, 2007 11:15 am
Forum: Grains
Topic: Rye mash clearing
Replies: 3
Views: 1489

I tried some clearing agent once, sparkaloid I believe. It cleared the mash but stuck like glue to the bottom of the carboys. It's fine if the mash is cloudy, but it's nice not to have solids floating around.
by Uncle Remus
Thu Oct 11, 2007 6:25 am
Forum: Mashing and Fermenting
Topic: stripping run vs freezing
Replies: 5
Views: 1543

I think you would waste a certain amount of ethanol using this method. A small amount would end up trapped within the ice crystals.
by Uncle Remus
Wed Oct 10, 2007 6:28 am
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Experiment with EC-1118
Replies: 71
Views: 70419

Re: hey uncle remus

hey uncle remus! You said you had a stuck ferment, and you poured your liquid over spent grains, or did you mean you just added a few spent grains into the wort and it finished in 2 days? IVe got a stuck ferment into its 5 th week, its at 1.02 sg. Its got half a can of tomatoe paste 2 tsp of lemon ...
by Uncle Remus
Sun Oct 07, 2007 7:09 am
Forum: Recipe Development
Topic: How does this sound for easy rum?
Replies: 9
Views: 2841

If your yeast is happy thats great. What kinda yeast did you use?
by Uncle Remus
Fri Oct 05, 2007 6:16 am
Forum: Recipe Development
Topic: How does this sound for easy rum?
Replies: 9
Views: 2841

You would be better off to use brown sugar. Add a little lemon juice or some slices of lemon, this wakes the wash slightly acidic which keeps your yeasties happy. ....and make more than 1 gallon of wash, it's too hard to make proper cuts with such a small amount and besides that you'll only end up w...
by Uncle Remus
Wed Oct 03, 2007 1:13 pm
Forum: Grains
Topic: Fresh Sweet Corn
Replies: 25
Views: 17052

I've made it with fresh sweet corn on the cobb. To be totally honest it never really turned out a whole lot different than whiskey I make with dried rolled feed corn. The yield was slightly better though, I guess it gave up more of it's starches to sugar during mashing.
by Uncle Remus
Mon Sep 03, 2007 5:35 pm
Forum: Mashing and Fermenting
Topic: 95% but not clean
Replies: 11
Views: 2188

Yup, I've had 94-95% with off flavors and smells. Turbos will do that. Since I quit using turbo yeast and used EC 1118 for sugar washes the results have been MUCH better.
by Uncle Remus
Thu Aug 23, 2007 5:07 am
Forum: Flavoring and Aging
Topic: Is my gin a sham?
Replies: 5
Views: 2747

Hey guys, The recipe and method I posted in the Recipe forum is actually quite consistent. I use fresh juniper berries as they grow everywhere here. I end up dumping the first gallon back into the still to remove the oils and green colour. This is the only way I've made gin. The first time I never h...
by Uncle Remus
Mon Jun 18, 2007 11:15 am
Forum: Mashing and Fermenting
Topic: Malting Grain
Replies: 7
Views: 1663

Keeping things sterile is good. I never ever had any signs of mold when I malted. But have you ever seen a commercial malt house...there's nothing sterile there. They throw the grain right on a cement floor.
by Uncle Remus
Sun Jun 17, 2007 8:53 pm
Forum: Mashing and Fermenting
Topic: Malting Grain
Replies: 7
Views: 1663

There is a sticky thread on this. The rye grain has to be infected with ergot before malting before any ill effects occur. I've malted, fermented and distilled and drank from several batches now....I haven't gone mad with ergotism. I'm perfectly sane...I even got papers to prove it :wink:
by Uncle Remus
Wed Jun 06, 2007 1:00 pm
Forum: Flavoring and Aging
Topic: Bad Rum Aging?
Replies: 12
Views: 4063

You sure it wasn't your mash? What did you make it from? Also you said you only distilled it once. I always run mine twice before I'll drink it. Aluminum could react with your wash, it's probably quite acidic.
by Uncle Remus
Thu May 31, 2007 8:53 am
Forum: Flavoring and Aging
Topic: Charcoal filters ?
Replies: 14
Views: 4260

I think the big issue with plastics are with hot alcohol vapor coming in contact with them. When you filter booze it should be around 65% or lower, I dont' think it's a huge issue. But I think a ss type of z filter would be the best way to go if you can. Don't use copper as it reacts with the carbon...
by Uncle Remus
Sun May 27, 2007 4:41 pm
Forum: Sugar
Topic: Question about adding sugar to grain mash
Replies: 14
Views: 6476

Dextrose is corn sugar. It looks like icing sugar. Any beer making place will sell it. Matter of fact the grocery usually carry it too.
by Uncle Remus
Sun May 20, 2007 7:10 am
Forum: Other Stilling Hardware (condensers, flanges, controllers)
Topic: How do you make a car rim burner?
Replies: 43
Views: 56962

Looks shockingly familiar New Moon :shock: Mines got a bigger cast iron burner (I think around 350,000- 400,000 BTU) and now runs on NG (oh man I hope Hank Hill isn't reading this :oops: )
by Uncle Remus
Fri May 18, 2007 1:30 pm
Forum: Research and Theory
Topic: Where is my missing ethanol?
Replies: 23
Views: 8286

Maybe it's your corn? You might be doing everything right. Have you used more than one type of corn? Last summer I made a couple batches from fresh sweet corn. I got a higher % av wash and a bigger yield with this type of corn than with dried feed corn. Just a thought :?
by Uncle Remus
Thu May 17, 2007 5:09 am
Forum: Column Builds
Topic: to pack, or not to pack. That is the question
Replies: 15
Views: 4137

I've done it both ways...I don't find a big difference. Most times I dont bother packing it.
by Uncle Remus
Tue May 15, 2007 8:21 pm
Forum: Mashing and Fermenting
Topic: Malting Oats
Replies: 12
Views: 6811

http://en.wikipedia.org/wiki/Ergot" onclick="window.open(this.href);return false;" rel="nofollow Here's a blip on ergot. It says somewhere in there it almost never effects oats. I found malting rye was very easy. I've mashed and distilled what I malted some time ago now. I've been sipping it now and...
by Uncle Remus
Tue May 15, 2007 6:39 am
Forum: Mashing and Fermenting
Topic: Malting Oats
Replies: 12
Views: 6811

I've never malted oats. Rye was a piece of cake. I malted several pounds and distilled it with no ill effects.

I think a lot of this stuff is simply old wives tales.

Give it a try, just keep everything clean and keep a close eye on it for any mold starting to grow.
by Uncle Remus
Mon May 14, 2007 7:25 pm
Forum: Still Related Hardware
Topic: First run...wow Im addicted
Replies: 11
Views: 2320

....glad the stills working good for you!

Keep on rockin' in the free world brother!
by Uncle Remus
Mon May 14, 2007 5:42 am
Forum: Mashing and Fermenting
Topic: Soured mash
Replies: 5
Views: 1013

Yup wild yeast started on your mash. Throw your yeast let it ferment and run it. I've told this story before about a barley mash I left over night. I started fermenting on its own. I threw the yeast the next day and let it run it's coarse. This mash smelled absolutely horrible...like puke. Upon THM'...
by Uncle Remus
Fri May 11, 2007 1:37 pm
Forum: Mashing and Fermenting
Topic: Mash, ferment and distill stuff
Replies: 8
Views: 1336

You guys are probably right, makes sense beano would work the best at body temp. 66° C may be a bit warm. I don't use beano myself, I use alpha amylase which I believe is the same enzyme as in barley malt...this I do toss in at 66° C. It works well, you have a thick porridge then add the enzyme it i...
by Uncle Remus
Fri May 11, 2007 6:36 am
Forum: Mashing and Fermenting
Topic: Mash, ferment and distill stuff
Replies: 8
Views: 1336

Sounds like you have the right idea. Just a couple things. Boil your corn like you said. After you are finished boiling it turn off the heat then add your rye. The optimal malting temperature is 66.5 ° C. add your malt at this temp and try to hold it for 90 minutes. If you have any enzymes or beano ...
by Uncle Remus
Tue May 08, 2007 6:06 am
Forum: Flavoring and Aging
Topic: For Canadians Barrels
Replies: 2
Views: 1137

I already got it...I just gotta get busy and start cooking some mash now. I think I'm gonna do a blend of corn, barley and rye and then put it to rest for a couple years.