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The funny thing is, yeast have been around a lot longer than humans have been playing with them. They made it this far. I'm pretty sure with some natural and not too heavily processed ingredients they'll do just fine.

I was wondering what direct experience Galeo might have other than arguing from authority. What has Galeo made lately?

Washington State, somewhere between the ocean and the Olympics.

Axdelmar wrote:Hissing??? ahhh...that's sounds scarey......something under pressure??? Where is the sound coming from? And...do you have a Class C Fire Ex. close by???

He's talking about hissing from his fermenter, not his still.

Because water isn't as acidic as wash.

Doesn't matter how long ago someone cracked the seal, if there's a cap on that bottle, the spirit is still good. Liqours on the other hand...they are likely still good, but you have to check.

I too dream of epic whiskey, but I just can't keep away from it long enough for it to get there.

Red Rim wrote:Right! Yeeeehaw, hold my whiskey watch this!

OK, but if you hurt yourself I'm not taking you to the hospital otherwise you won't learn your lesson.

A the main reason to put packing in a pot still is to add some copper to the vapor path if your equipment is stainless. Some have noted other effects. Your milage may vary.

Red Rim wrote:Amen Brother!
Can I get a double shot of espresso in my whiskey?

Amen?! Don't you mean YEEEEHAW! And then we all take a sip of the devil's drink.

I'm in the NW too. Here's to the only temperate rain forests in North America.

I don't mean to be a pain, but your question has been answered right here in this thread. I don't think asking you to read the entire thread thoroughly is too much to ask.

The chemists at the distilleries and breweries have brewed tens of millions more runs than he ever has and published their results for scrutiny. And yet many of those distilleries that have produced millions of runs still manage to put a product on the shelf that tastes like nail polish remover in ...

I've gotten some looks since I'm a regular at a place. If someone asks I'm making candy or baking or canning. Sometimes I just say I ran out and figured I'd stock up.

I haven't done it but I hear it's a grassy hayish kind of flavor. I wonder what would happen to the taste if you were to roast unmalted grain before you mashed with enzymes? I don't mean toast, the goal isn't to char the stuff, just a deep roast. I wonder if it would take away some of the grassy fl...

Yeeeehaw! And have a sip of the devil's drink while you're at it.

Or wrap some stainless screen around the end of your siphon.

When copper gets you so excited it takes two posts to say it....

rager wrote:whats up with all the new people joining (alreadied) joined from Washington state?

It's the water.

So is this the Church of Uncle Jessie?

You know, some people still believe the old prohibitionist propaganda.

ABV can help guide your transitions, but you'll still need taste and smell to make final cuts after everything has aired out.

Old school jars there.

Stop complaining and get a glass.

It's for the extraction of essential snake oils.

Agree with PP, I also have gotten into the habit of checking on the jugs every couple of months or so, give each a little shake, then crack the top of each and reseal. Don't know if it helps but it somehow makes me feel "warm and fuzzy'. BG If you take a little sip of each jug you shake, you'l...

So you want to make fortified wine?

I've not given pH a lot of thought since the last all grain mash I did was an all grain ale with malted barley. That stuff pretty much takes care of itself and the yeast. (Yeah, I know, not always, but for the water where I live, yes it does.)

Axdelmar wrote:And the tails have hit..tasted it, nope...that's going aside. Still 110 proof tho...Turning the heat up..been at this all friggin day! This part tastes like wrung out nasty month old socks...

I gotta say, I've never had any urge to taste wrung out nasty month old socks.

Rng4 wrote:Got 2 pony kegs (7.75) gal kegs from a buddy at a scrapyard for free. Bet they will be great for ageing SF and UJ

So are you saying what I think? Whiskey on tap?