Search found 779 matches

by manu de hanoi
Sat Oct 27, 2007 12:59 pm
Forum: Related Gas Accessories
Topic: Need heating tip (I use coal)
Replies: 27
Views: 5561

Need heating tip (I use coal)

Hi Dudes, My still is a 10cm wide, 1m tall reflux column with a 100l (25 gallons) boiler. I put that on a coal grill with a fan to force air in the fire. The boiler is on top of the coal grill and there is an aluminium jacket around all that (i would put a pic if i had a camera). The jacket is used ...
by manu de hanoi
Sat Oct 27, 2007 12:31 pm
Forum: Still Related Hardware
Topic: Spiral Still - an OK option?
Replies: 36
Views: 9115

I have a steel boiler, a steel column and a steel jacketed condenser. From prev experience I noticed a huuuuge difference after inserting copper. So what I did is insert a rolled up copper paper (really thin copper) on the top of packing. It does it's job well. And seeing how difficult cleaning this...
by manu de hanoi
Sat Oct 27, 2007 12:11 pm
Forum: Column Builds
Topic: Improvment on Bokakobs Angle Plate Still
Replies: 26
Views: 51662

it's hard to have a clue about the discussion since the original pics are gone
by manu de hanoi
Sat Oct 20, 2007 8:03 am
Forum: Sugar
Topic: How Much Sugar and Water to get the highest % wash?
Replies: 15
Views: 4537

start with 15% sugar in weight and slash the water when pouring in, this will give u a robust start, keep 20% of the container empty, then a coupla days later, add 5% sugar, and repeat every 2 days till it doesnt work anymore.
by manu de hanoi
Thu Oct 18, 2007 11:57 am
Forum: Sugar
Topic: BLACKSTRAP MOLASSES
Replies: 23
Views: 12700

Johnny Reb wrote: The still will be an all stainless steel pot still
use copper somewhere, that's very important. you'll save 3 frustating weeks aerating.
by manu de hanoi
Thu Oct 18, 2007 11:50 am
Forum: Sugar
Topic: BLACKSTRAP MOLASSES
Replies: 23
Views: 12700

I fineally found a place where to buy the molasses and the price was excellant at approx US $.60 cents a gallon. But there was a condition that I have to order a minimum amount. Now I have a bigger problem.................................................... Read furthur down Where the hell do I sto...
by manu de hanoi
Thu Oct 18, 2007 11:01 am
Forum: Mashing and Fermenting
Topic: adding heads
Replies: 5
Views: 1376

sometimes heads have a nice perfume you'd like to keep.
by manu de hanoi
Thu Oct 18, 2007 10:46 am
Forum: Mashing and Fermenting
Topic: What'd ya'll make today?
Replies: 5174
Views: 348275

hi pinto, i have a few questions : 1) what is the purpose of shirley's doubler ? 2)what was the final avb ? 3) what is the purpose of the double pot distilling vs a single reflux distill ? you could get the same result with a column (adjusting reflux to your taste), reflux column isnt necessarely vo...
by manu de hanoi
Wed Oct 10, 2007 11:01 pm
Forum: Sugar
Topic: Molasses Mash
Replies: 27
Views: 10527

Re: Molasses Mash

My question is what should I do now??? Let it sit until it completely stops bubbling then pitch more EC1118 if the gravity isn’t where I want??? Pitch a higher tolerance yeast???? Suggestions are welcome. PNW taste your mash, put in your mouth and then breath in some air, that will help telling you...
by manu de hanoi
Wed Oct 03, 2007 4:40 pm
Forum: Mashing and Fermenting
Topic: What'd ya'll make today?
Replies: 5174
Views: 348275

today I'll try to ferment pineaples and oranges. I am not convinced that fermenting fruits gives better taste than maceration but i'll try the following:

1) slit oranges with the skin + sugar (these oranges arnt very sweet)
2)very ripe pineaples
by manu de hanoi
Wed Oct 03, 2007 11:29 am
Forum: Sugar
Topic: Molasses Mash
Replies: 27
Views: 10527

why the orange ? Flavour? :wink: I read a molasses recipe on here somewhere that said to throw in a sliced orange. I've never fermented molasses before so I thought I'd try. It's to the point now where I can actually smell the orange through the strong molasses smell. I hope I can get around to run...
by manu de hanoi
Tue Oct 02, 2007 8:12 pm
Forum: Sugar
Topic: Molasses Mash
Replies: 27
Views: 10527

why the orange ?
by manu de hanoi
Tue Oct 02, 2007 8:07 pm
Forum: Flavoring and Aging
Topic: The real Mc Coy
Replies: 8
Views: 2520

so ?
by manu de hanoi
Fri Sep 28, 2007 11:07 am
Forum: Flavoring and Aging
Topic: The real Mc Coy
Replies: 8
Views: 2520

Marionette wrote:Isn't it from ageing in wooden barrels?
is whisky dark ?
by manu de hanoi
Fri Sep 28, 2007 5:53 am
Forum: Flavoring and Aging
Topic: The real Mc Coy
Replies: 8
Views: 2520

The real Mc Coy

If you guys wonder why dark rhum is dark indeed, just consider the following recipe, so simple so good :


step 1 : dilute your ditilled rhum with molasses dunder till you get around 40% abv

optional step 2 : put the usual spices

Cheers
by manu de hanoi
Wed Sep 26, 2007 9:24 am
Forum: Mashing and Fermenting
Topic: Question over Spirit Run
Replies: 20
Views: 3816

The Chemist wrote:(Psssst...the "magic flavor" develops during aging...)
I dont feel like waiting 3 years and im not even sure about that (and no oak available). How long is industrial rhum aged ?
by manu de hanoi
Wed Sep 26, 2007 9:11 am
Forum: Mashing and Fermenting
Topic: Question over Spirit Run
Replies: 20
Views: 3816

manu, you do not add the backset (dunder) to the spirit run. You add it to the next fermentation. Thus, the first fermentation is just corn, sugar, water, yeast. The 2nd (and 3rd, 4th, ...) are corn, sugar, water and backset. Adding of the backset is what makes it "sour". H. That's what's i've been...
by manu de hanoi
Tue Sep 25, 2007 1:11 pm
Forum: Mashing and Fermenting
Topic: Question over Spirit Run
Replies: 20
Views: 3816

after readin so many posts advocating (for no understandable reason) the double pot distillation i started to wonder (like when i was using a stainless steel only still :))). Some pple say add dunder in your spirit (2nd) distill, at first it sounds completely stupid, why add again the dunder that we...
by manu de hanoi
Sun Sep 23, 2007 12:21 am
Forum: Rum
Topic: Rhum "nose", clostridium
Replies: 9
Views: 2961

anyone got some experience with "rum ether" aka ethyl oxyhydrate ?
by manu de hanoi
Fri Sep 21, 2007 12:32 am
Forum: Rum
Topic: Rum run gone wrong.
Replies: 17
Views: 4483

If it's any consolation, every time I've tried to make rum it finds itself in the reflux very shortly thereafter. I don't know if it's the molasses I use or what, I do know that it tastes terrible. Ahh, thanks Coops. Nice to know I am not alone. :oops: :lol: Before I used copper, the distillate had...
by manu de hanoi
Thu Sep 20, 2007 9:20 am
Forum: Rum
Topic: Rhum "nose", clostridium
Replies: 9
Views: 2961

i also read that activated charcoal may catalyse esterification in the gas phase, anyone ever tried charcoal as a packing material in the column ? I was hoping that the formic acid would make things acid enough Anyways, I'd feel safer with a solid catalyser, the affordable chemicals always contain n...
by manu de hanoi
Thu Sep 20, 2007 7:47 am
Forum: Sugar
Topic: Clearing molasses
Replies: 5
Views: 1963

search for aroyo in the homedistiller's library.

There is a trick about pH with involves sulfuric acids (nasty nasty) and milk of lime (nasty too).

I never did it but it doesnt seem usefull with modern day molasses
by manu de hanoi
Thu Sep 20, 2007 7:38 am
Forum: Rum
Topic: Rhum "nose", clostridium
Replies: 9
Views: 2961

Rhum "nose", clostridium

I am trying to get that very unique special flavor of rhum that you can smell when you open the bottle. Up to now I get a pretty decent molasses rhum by reusing the dunder to dilute the molasses before fermenting. The "body" of the rhum is here i feel, it's a kind of licorice taste, plus another ars...
by manu de hanoi
Tue Aug 21, 2007 11:12 am
Forum: Still Related Hardware
Topic: Joints
Replies: 21
Views: 4709

The "more paste on yourself than on the lid" and the "suddenly spring a leak" problems are easily remedied by making a much thicker paste. (Hence, when goose talks about using paste, he sometimes refers to it as a "dough" or "biscuit". "Paste" is really a misnomer.) Trolling accusations are thrown ...
by manu de hanoi
Tue Aug 21, 2007 10:25 am
Forum: Still Related Hardware
Topic: Joints
Replies: 21
Views: 4709

I cant find "teflon tape" here and my boiler is too large for playing with flour paste. I'd really like to use silicone sealant for the lid joint, I read on wiki and other places that silicone is chemical & heat resistant. But then, this chinese silicone sealant, .... who knows what's inside. Anyon...
by manu de hanoi
Tue Aug 21, 2007 5:35 am
Forum: Still Related Hardware
Topic: Joints
Replies: 21
Views: 4709

of course plastic is not advised, i would use smthing else if I could.
I also read user experience in burning plastic boilers.

But for silicon joint ? Besides the obvious "plastic aint good" because it "could " release stuff, does anyone have a real life experience about silicone lid joint ?
by manu de hanoi
Mon Aug 20, 2007 1:48 pm
Forum: Still Related Hardware
Topic: Joints
Replies: 21
Views: 4709

http://homedistiller.org/equip/materials" onclick="window.open(this.href);return false;" rel="nofollow Jan Willem writes : I made a still with a soup pan and a doughbowl, the seals I tried were; 1. rubber gasket - too stiff and smelly 2. silicone rubber tubing sliced open - well ok sort off, not per...
by manu de hanoi
Mon Aug 20, 2007 8:59 am
Forum: Still Related Hardware
Topic: Joints
Replies: 21
Views: 4709

I cant find "teflon tape" here and my boiler is too large for playing with flour paste. I'd really like to use silicone sealant for the lid joint, I read on wiki and other places that silicone is chemical & heat resistant. But then, this chinese silicone sealant, .... who knows what's inside. Anyone...
by manu de hanoi
Mon Aug 20, 2007 8:52 am
Forum: Mashing and Fermenting
Topic: only citric acid without tartaric acid for growing yeast ?
Replies: 4
Views: 1044

AfricaUnite wrote:Citric acid should 100% not be used before fermentation in wines that will undergo MLF. This will create VA.

I would not use juice from boiled meat. Just use DAP or some food specific for yeast.
Could not find DAP.
What are MLF & VA please ?