Home Distiller

Any thoughts?

Go for it.

Where did you find the source? Do they sell it in reasonable, hobby size amounts?

drinkingdog wrote:
The person for the US hasn't been named yet unless I missed something. You never know it could be HBS. We will find out soon enough. It would be a step I in the right direction to right a wrong

Yeah, that's what I thought too. There's still hope, until there isn't.

I would rack it into a clean carboy and see what happens.

Calvados and an UJSSM for a night cap ...

spiced rum, fresh lime juice, cane sugar and much ice. we call it summer

Yup, mostly taste and smell and volume. If you do a recipe enough times, you'll pretty well know when change is a coming. There's a great tutorial by kiwi on making cuts with a potstill.

Saw this guy a decade ago and was one of the best concerts I ever did see - http://www.youtube.com/watch?v=VuDuloOoerg" onclick="window.open(this.href);return false;" rel="nofollow I like her as well - http://www.youtube.com/watch?v=Cjy71RPGnkA" onclick="window.open(this.href);return false;" rel="no...

DAD300 wrote:When it's finished, a hard stir will help degas it and make it clear faster!

I would do this after decanting into a clean bucket/pail, just to get rid of some of the gunk that has already settled. That's just me

There are a few mentions here and there - http://www.google.com/search?rls=en-us&q=site:http://homedistiller.org/forum&ie=UTF-8&oe=UTF-8#rls=en-us&sclient=psy-ab&q=site:http%3A%2F%2Fhomedistiller.org%2Fforum+clostridium+saccharobutyricum+bacteria+&oq=site:http%3A%2F%2Fhomedistiller.org%2Fforum+clost...

We're they hiding all the bones?

Is it this -

http://homedistiller.org/forum/viewtopi ... =2&t=10990

I think there was another as well.

Q5. I wish there was some more guidance on this, for handling your fermented mash in prime condition if you have to wait until you can distill it. It hasn't gone vinegary, so I'll just try it and see how it goes. It will be educational. I expect every run I ever do to be educational, but I really e...

Have you asked for a refund? Is that an option?

I'm not plum expert but yellow plum mash was one of my first distillation. One thing I remember, like it was yesterday, is the pure plum flavor I found way down in the run, deep tails. Just a little bit, but it was very powerful in its overall effect. Something like plum oil? I couldn't believe it w...

Gonna use something very similar to this on some pork ribs this weekend. I soak them for 2 days after letting them sit in the fridge for about 20 days after the pack date. Then grill them real slow. MMMMmmmmm good!!

Store bought ones? Is that 20 days after expiry date?

Interested in this.

Richard7 wrote:I have a question... do you peel the fruit that is suspended over the neutral or is it just the whole fruit rind and all?

Yes. Whole fruit suspended, making sure it doesn't tough the ethanol.

Thinking about it... someone started this without a SCOBY, or Kombucha. Reckon a feller could just use tea/water/sugar in a jar and just let it go? Would it start all of it's own accord? I think that's what TDS is saying above - Start a batch without one. You keep reusing it, like trub, and it will...

regular hardworking hobbyists

Good line, LW. Gutta work it into the manifesto literature.

The Basel would suck the redneck right out of it.

That frikkin hilarious, for some reason ...

Among other items, detectives found 30 gallons of “mash,” 10 gallons of finished “corn whiskey,” a 6 foot tall marijuana plant and 8 bars of Zanax.

Seems like there's always a bunch of other stuff involved Never even heard of Zanax before

Wonder if Ho Lee Phuk (new member) would be a good candidate?

I second the nomination!

Also, I recommend all home distillers' sites join forces and forget and/or put aside past grievances. We're gunna need a really big wave to float this boat. Just my humble opinion.

http://www.youtube.com/watch?v=nYsJdYC6B98" onclick="window.open(this.href);return false;" rel="nofollow

Also ad all the legitimate home still manufacturers.

thecroweater wrote:ya'll be right cack just add some capsicum and Basel to it and call it d'oro zucca da Neapolitan be asking for seconds , had a Calabrese girlfriend a long time back whoa can those girls cook, damn I miss that cooking

You nailed it, crow!

Yup, gave some to a neighbor and giving more away on Saturday. I like your dark and stormy project

Now I'm glad I revisited this thread. This GBP is an interesting approach. Kefir and Kombucha are interesting and I do love some ginger beer. This sounds like something interesting to play with. Thanks for sharing. I just bottled some kombucha and been making kefir like a crazy person for the last ...

cornsqueezer wrote:1000 letters later his story might change hopefully.

that ... and a couple million bucks

Looks like it's ready to go, far as I can tell

Call you CC company and tell them you have yet to receive the goods as promised. Demand your money back. Good luck.

I just called and says the number is no longer in service. Dunno.

Any luck with this?