Search found 802 matches

by Uncle Remus
Mon May 07, 2007 9:51 am
Forum: Flavoring and Aging
Topic: For Canadians Barrels
Replies: 2
Views: 1137

For Canadians Barrels

http://www.winebarrels.com/productsnew.html" onclick="window.open(this.href);return false;" rel="nofollow This is the only barrel maker in Canada. I just bought a 23 liter American Oak from them. So if you don't want the hassle with customs, homeland security and duty etc. This is the place to buy. ...
by Uncle Remus
Sun May 06, 2007 7:16 pm
Forum: Grains
Topic: Corn Starch
Replies: 3
Views: 1145

I'm sure it's do-able but why not just buy corn sugar instead?... the conversion is aready done.
by Uncle Remus
Sat May 05, 2007 7:18 pm
Forum: Flavoring and Aging
Topic: Dandylion Liquer
Replies: 4
Views: 2064

My mom and my grandma before her made dandylion wine forever. Its wonderful stuff. let us know for sure......maybe one day i will do a dandylion wine and distill it
by Uncle Remus
Wed Apr 18, 2007 12:07 pm
Forum: Mashing and Fermenting
Topic: Beano and Rum
Replies: 13
Views: 3407

As far as I know enzymes only convert starch to sugar, I use them in grain mashes. In a sugar wash there is really no starch, I don't see any real benefit. Maybe in a rum wash the molasseses may contain some starch so there might be some benefit. Beano is expensive. I bought some enzymes from Mile H...
by Uncle Remus
Wed Apr 18, 2007 11:54 am
Forum: Sugar
Topic: Sugar Price
Replies: 14
Views: 5351

Re: Sugar Price

By the way Bush. the sugar I'm buying is Lantic. Might be worth a phone call to see what they're charging for bulk. Your're right Uncle Remus. I bought another 24 kg this morning and all the ladies were scooping it up for canning next Fall. Why am I buying it. Raspberry wine, of course. :wink: You ...
by Uncle Remus
Wed Apr 18, 2007 6:46 am
Forum: Sugar
Topic: Sugar Price
Replies: 14
Views: 5351

Be careful buying large quantities of sugar from grocery stores and such because that’s one way the ATF finds moonshiners. They check with local stores for people who buy large amounts of sugar regularly and then they wait for you to make your next purchase and then they follow you out to your plac...
by Uncle Remus
Mon Apr 16, 2007 7:38 am
Forum: Mashing and Fermenting
Topic: A little different approach
Replies: 14
Views: 2578

Uncle Remus you are right. But.. I have been doing sugar washes since 1978. I can get wheat germ, sugar, and citric acid to out perform any synthetic wash you can put together and I've got a whole collection of people that can testify to it's: 1. cost 2. ease 3. flavor from a pot still 4. vigorous ...
by Uncle Remus
Sun Apr 15, 2007 3:40 pm
Forum: Mashing and Fermenting
Topic: A little different approach
Replies: 14
Views: 2578

I use bran cuz it's cheaper than wheat germ...if I understand right the wheat germ is the very heart of the grain and the bran is everything else. I'm sure wheat germ has all kinds of food for yeast to eat. But in addition to bran/wheat germ and tomato paste you should use DAP. I've played with suga...
by Uncle Remus
Sun Apr 15, 2007 8:30 am
Forum: Mashing and Fermenting
Topic: A little different approach
Replies: 14
Views: 2578

I would add yeast nutrients as well. I bought some yesterday for $1.95 per 50gr bag. I put down two sugars yesterday here's what I did; First the starter; Hydrated 3- 5 gram packages of EC1118 for 15 minutes. Added this to 1 liter of mild sugar water (maybe 1/4 cup sugar) with a small pich of DAP. S...
by Uncle Remus
Sat Apr 14, 2007 2:56 pm
Forum: Grains
Topic: FYI - grinding up Barley
Replies: 8
Views: 2031

Why do you grind it? I mash it as is. I don't like too many fines in my wash. So long as the heart of the grain is cracked opened your good to go.
by Uncle Remus
Fri Apr 13, 2007 6:44 am
Forum: Pot Distillation/Thumper and Design
Topic: Potstill easy and cheap to build...
Replies: 4
Views: 3829

Nice work Bujapat! :D
by Uncle Remus
Fri Apr 13, 2007 6:40 am
Forum: Mashing and Fermenting
Topic: Worried about my mash
Replies: 12
Views: 2151

I ferment 20lbs of sugar with one 5g packet of EC1118. The trick is make a starter first, the day before if possible. Then make sure your wash has plenty of nutrients for the yeast to feed on. With 10 kg of sugar I make a 50 - 55 liter wash. I add lemon juice, tomato paste, a couple of cups bran, an...
by Uncle Remus
Tue Apr 10, 2007 12:22 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Ran out of yeast!
Replies: 2
Views: 1023

I've been keeping yeast now for at least 15 generations. I give the spent grain a wee bit of sugar water and keep it in the fridge. When it's in the fridge it's dormant, no need to be feeding it. The day I'm mashing I take it out and set it by the wood stove. In a couple hours it comes to life and I...
by Uncle Remus
Tue Apr 10, 2007 8:44 am
Forum: Mashing and Fermenting
Topic: My 14 US. gal. wash
Replies: 28
Views: 4607

Sure if it's started bubbling again let it work. When it stops again then put it in the cool to let it clear a bit and run it. I rarely check my finishing gravity anymore, when it stops fermenting I taste it, if its sourish tasting it's good to go. I know when I make rum the hydrometer will always s...
by Uncle Remus
Tue Apr 10, 2007 6:40 am
Forum: Mashing and Fermenting
Topic: My 14 US. gal. wash
Replies: 28
Views: 4607

New moon why don't you just put the wash where it is cooler for a couple of days, then rack it off and run it, there's probably not enough sugar in there to worry about. Does it taste sour? You mentioned it looked cloudy white, suspended particulates in your wash can make your hydrometer float highe...
by Uncle Remus
Mon Apr 09, 2007 2:42 pm
Forum: Flavoring and Aging
Topic: white oak vs red oak
Replies: 30
Views: 11428

I use both. They both work fine. Someone on here once said that barrels are made with white oak rather than red because the structure of the wood is better suited for barrel making.
by Uncle Remus
Fri Apr 06, 2007 8:27 pm
Forum: Still Related Hardware
Topic: Some one stole my still
Replies: 6
Views: 1798

never ever keep your outfit together you look you some evergreens put that keg in a camo ruck sack an climb. when you get over 20 you tie some lims together - dont cut em just draw em together- an tie that ruck sack in em against trunk. most folks aint lookin up unless huntin. you take that worm ou...
by Uncle Remus
Tue Apr 03, 2007 1:08 pm
Forum: Still Related Hardware
Topic: What have you named your still?
Replies: 18
Views: 3799

My favorite still is called Layla. Cuz its a pretty name and she's a delicate girl. If you treat Layla right..... oh the bounties you will reap! But mostly because I like the song: What'll you do when you get lonely And nobody's waiting by your side? You've been running and hiding much too long. You...
by Uncle Remus
Tue Apr 03, 2007 1:00 pm
Forum: Grains
Topic: Rye Whiskey, Rye whiskey, rye whiskey I cried....
Replies: 11
Views: 3640

Probably the next mash I will do a mixture of rye, barley, and corn. I just had to try a straight rye grain wash first. From what I understand very few commercial distillers make a pure rye whiskey. My barley whiskeys taste a bit like Irish whiskey....I'd like to be able to produce one that tastes s...
by Uncle Remus
Tue Apr 03, 2007 5:43 am
Forum: Grains
Topic: Rye Whiskey, Rye whiskey, rye whiskey I cried....
Replies: 11
Views: 3640

Yeah an old folk song for sure. I remember a version by Murray Maclaughlan (a Canadian folk singer) great old song! I think my sg was in the neighbourhood of 1.045-1.050 but I think my sample was a little on the warm side so in actuallity it was probaby 1.035-1.040. Somewhere around 5-6% potential.
by Uncle Remus
Mon Apr 02, 2007 9:06 pm
Forum: Grains
Topic: Rye Whiskey, Rye whiskey, rye whiskey I cried....
Replies: 11
Views: 3640

Rye Whiskey, Rye whiskey, rye whiskey I cried....

....if I don't get rye whiskey I surely will die. Anyone remember that old song?? Anyway I never made this post to discuss music but it's music about whiskey so feel free to reply if you know who sang it. About a week ago I finally completed 2 runs of rye whiskey. This was my first attempt at maltin...
by Uncle Remus
Mon Apr 02, 2007 8:26 am
Forum: Research and Theory
Topic: Problems condensing below 212F
Replies: 10
Views: 3646

Sounds to me like maybe there is no alcohol in your wash or else your thermometer is hooped. I start collecting the first nasties between 140-150° F.
by Uncle Remus
Sun Apr 01, 2007 7:00 pm
Forum: Still Related Hardware
Topic: What silicone is right???
Replies: 8
Views: 2325

Like the others said no silicones or sealants. I use a simple paper gasket to make the connection between my beer keg and the bowl.
by Uncle Remus
Wed Mar 28, 2007 8:48 pm
Forum: Mashing and Fermenting
Topic: Is shaking while fermenting bad?
Replies: 7
Views: 2472

Once you put it to ferment leave it alone to do it's thing. If you shake it or stir it and introduce o2 you only slow it down. Leave it be, when the bubbles stop it's done.
by Uncle Remus
Sun Mar 25, 2007 7:36 am
Forum: Research and Theory
Topic: Cost analysis?
Replies: 41
Views: 13144

Okay heres a quick cost analisis on making rum in Canadian $$: 1-40kg bag of golden sugar = 45.00 60 lbs of propane = 51.00 ec 1118 yeast ~ = 10.00 misc. = 20.00 TOTAL: =126.00 Misc. costs include a bit of molassis (which I got dirt cheap) Lemon juice , yeast nutrients, cleaning supplies etc. Out of...
by Uncle Remus
Thu Mar 22, 2007 5:29 am
Forum: Grains
Topic: Roast Corn/Cornmeal
Replies: 1
Views: 845

Give it a try. I often roast barley with good results.
by Uncle Remus
Sun Mar 18, 2007 7:01 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Using Ginger root for Amylase?
Replies: 1
Views: 1422

Yes I've used it when I first started mashing. Ginger will convert a certain amount of starch to sugar but it is certainly no the most efficient method. It also adds flavour to the whiskey ...which in my opinon is not desireable. Malt is the way to go...lately Ive been using alfa and gluco-amylase e...
by Uncle Remus
Sat Mar 17, 2007 6:53 am
Forum: Mashing and Fermenting
Topic: The grain bill for a 50/50 thin mash
Replies: 9
Views: 1605

MM. I haven't used dextrose. Sometimes I make a purist mash and other times I make a thin mash. When I make a thin mash I use white sugar. If I'm gonna make a sugared whiskey mash I pretty much double the grain bill. I don't have any of my notes handy, but off the top of my head, I would probably ma...
by Uncle Remus
Fri Mar 16, 2007 10:55 am
Forum: Mashing and Fermenting
Topic: Cook & Nip
Replies: 3
Views: 716

My partner and I always pull 100-200 mls right out of the middle of the hearts and water it down to 40% and have a drink or 2. I don't like drinking anything above 40%.
by Uncle Remus
Sun Mar 11, 2007 7:51 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Prestige WD yeast - any good?
Replies: 25
Views: 10851

No I don't think the amylase would even exist after the first generation, the yeast is the only thing your culturing. I bought some alfa and gluco amylase from Mile hi distilling I think. It's not very expensive, certainly much cheaper than Beano. Every time a make a grain mash now I add a couple sp...