Search found 71 matches

by Hutch-
Thu May 27, 2010 5:33 am
Forum: Column Builds
Topic: New still build on the way
Replies: 137
Views: 43469

Re: New still build on the way

OD, I was thinking of replicating your design, do you think I could get away with using a 3" x 24" column? Any thoughts on the optimum spacing of the plates for that size?
by Hutch-
Sun Mar 07, 2010 4:34 am
Forum: Off-Topic Discussion
Topic: Question about commercial trucking
Replies: 3
Views: 352

Question about commercial trucking

I have a chance to pick up a couple tractor trailers on the cheap, and have some reliable drivers lined up. However, my accountant buddy tells me that insurance for the rigs and cargo is pretty high. He has a couple clients paying $60K a year for a small fleet. If anyone with some knowledge on the s...
by Hutch-
Thu Feb 04, 2010 6:15 pm
Forum: Fruits & Vegetables
Topic: Slivovitz
Replies: 25
Views: 4158

Re: Slivovitz

Macerating on low wines is the way I was taught for traditional slivovitz from the balkans, cant speak for other areas. If you do step 1, then you already answered step 2. I've run on pulp with no scorching - stainless boiler and propane. I've since added a removable copper plate at the bottom of th...
by Hutch-
Mon Jan 18, 2010 5:53 pm
Forum: Tried and True Recipes
Topic: Peach brandy
Replies: 91
Views: 90560

Re: Peach brandy

I think it all depends on the sugar. Recently ran a pear wash, adding 30 lbs. of sugar to 40 gal. of crushed pears. Had no adverse affect on the flavor or harshness. Go to heavy on the sugar you've got a sugar wash with peaches for a little flavor and a nutrient. Added a little sugar and its still a...
by Hutch-
Fri Jan 15, 2010 1:16 pm
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

Setup's a 10+ gal. ss milk can, no leaks at the lid. I have a heavy duty ss flange welded on the lid that the 2" column threads into, also leak free. There's a very high probability the ferment quit on me, it didn't taste near as dry as grape wine when the fermentation stopped bubbling. Out of plain...
by Hutch-
Thu Jan 14, 2010 9:43 pm
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

Fellas, I think the problem is I saw the distillate get cloudy because I was runnin to hot, so I cut the run and left too much in the boiler. Thoughts?
by Hutch-
Thu Jan 14, 2010 4:05 am
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

In the Balkans they call it Kruskovac, which can apply to the brandy or the liqueur, kruska meaning pear. I plan on running all my fruit washes, even grappa, using this same method moving forward.
by Hutch-
Wed Jan 13, 2010 5:59 pm
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

I'd say it was more like 1 to 3 low wines to wash. I didn't get a beginning brix, the mash was way to thick, but it safe to say starting ABV of the fermented wash was in the single digits. I finished with approx. 6 quarts of spirit at close to 53%, and cut that back to 45%. I had another quart I had...
by Hutch-
Tue Jan 12, 2010 10:27 pm
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

Updates been a long time coming... the final product turned out great, my best yet. Part of that is the fact I'm paying closer attention to cuts, the other I believe is how I did the spirit run. I did 5 stripping runs, then added the low wines to my last 6 gal. of wash for the spirit run. Tons of fl...
by Hutch-
Wed Dec 02, 2009 4:55 pm
Forum: Fruits & Vegetables
Topic: Traditional Slivovitz
Replies: 19
Views: 4331

Re: Traditional Slivovitz

There is something to taking a shot first thing in the morning before breakfast, or before any meal, which is fairly common among the slavic people. The muscle from the stomach to the small intestine temporary closes at higher concentrations of alcohol aiding digestion in the process. My father, who...
by Hutch-
Tue Nov 10, 2009 9:27 pm
Forum: Related Gas Accessories
Topic: Propane burner
Replies: 6
Views: 1207

Re: Propane burner

You might want to look at this thread http://www.homebrewtalk.com/f11/whats-d ... ers-49244/" onclick="window.open(this.href);return false;" rel="nofollow.

I bought the banjo burner a few years back, it's been top notch.
by Hutch-
Tue Nov 10, 2009 6:15 am
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

Got lucky on this one, most of the mush did break down to juice without pectic enzyme (will use is next time for sure). Scooped the heavy leaves of the top, got mostly juice now. The remainder should be easy to filter out. I like the burlap sack idea, but might be hard to locate.
by Hutch-
Mon Nov 09, 2009 6:43 am
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

UPDATE - after a few days of fermenting, I scooped the cap of the top leaving mostly juice as the fruit as broken down. I avoided pectic enzyme, reading somewhere on the board that it tends to produce excess methanol. So far so good, should be able to get an accurate hydrometer reading now. After se...
by Hutch-
Sat Nov 07, 2009 6:50 am
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

I didn't have freezer space, so I ran whole pears through a garden shredder. Ended up with about 40 gal. of pear mush to which I added 30 lbs. of sugar (inverted) and 14 gal. of water. No sulfite or lemon juice. Split into 2 batches, I used baker's yeast in one, and champagne yeast in the other - bo...
by Hutch-
Sun Nov 01, 2009 5:06 pm
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

Thanks for the advice Fester. You hit my main concern, and that's bacteria spoiling the ferment. Since 200 lbs. of fruit is too much to boil for the amount of time I have, I'll go the campden tablet route.
by Hutch-
Sun Nov 01, 2009 9:22 am
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Re: Open or closed fermentation

Using 32 gal. brutes to ferment in, maybe even 6 gal. buckets. good idea about the sack, I have some paint straining bags around some place.
by Hutch-
Sat Oct 31, 2009 3:30 pm
Forum: Mashing and Fermenting
Topic: Open or closed fermentation
Replies: 30
Views: 2750

Open or closed fermentation

For those of you who've made a pear wash, have you used an open fermentation, or sealed with an airlock? I don't have access to a cider press otherwise I'd do straight pear juice, so I'm going to freeze 4 bushels and add only 5 lb. of sugar per bushel. After inverting the sugar, I'll pour the boilin...
by Hutch-
Mon Oct 19, 2009 6:11 pm
Forum: Novice Distillers
Topic: Changing liebig condensor
Replies: 12
Views: 2695

Re: Changing liebig condensor

I built the condensor some years back, and noticed many of the condensors posted seemed to be much thinner for similar size boiler. I wasn't expecting to cut water usage in half, just make it more efficient. The majority of the posts confirmed what I'd expected. I did seem the post some months back ...
by Hutch-
Sun Oct 18, 2009 8:21 am
Forum: Novice Distillers
Topic: Changing liebig condensor
Replies: 12
Views: 2695

Re: Changing liebig condensor

I'm thinking that a 1/4" of space between the jacket and the inside pipe is overkill, and that 1/8" would be adequate for knocking down the vapor.
by Hutch-
Sun Oct 18, 2009 7:04 am
Forum: Novice Distillers
Topic: Changing liebig condensor
Replies: 12
Views: 2695

Changing liebig condensor

My current liebig condensor is a 1.5" jacket over 1" tubing and 33" in length. Seems like it's using more than the necessary amount of water. Could I reduce the jacket to 1.25" leaving 1/8" of water around the inner tube?
by Hutch-
Sun Oct 18, 2009 6:24 am
Forum: Pot Distillation/Thumper and Design
Topic: Copper for SS boiler
Replies: 3
Views: 628

Re: Copper for SS boiler

Thanks for the responses. Wow, the copper is pricey. I picked up a 12" copper plate on fliebay for less than $20 shipped. I think the aluminum diffuser on the outside may be the way to go.
by Hutch-
Sat Oct 17, 2009 9:31 pm
Forum: Pot Distillation/Thumper and Design
Topic: Copper for SS boiler
Replies: 3
Views: 628

Copper for SS boiler

I've built a pot still for my brother identical to the one I have with a 10 gal. ss milk can as a boiler. I use a 12" copper plate (cut in half and hinged) on the bottom to prevent scorching when distilling on pulp or pomace. I'm having no luck finding an identical plate, does any have any ideas on ...
by Hutch-
Wed Oct 14, 2009 12:56 pm
Forum: Novice Forum Graveyard
Topic: Thumper for fruit wash
Replies: 7
Views: 736

Re: Thumper for fruit wash

Now to go about finding a proper vessel for a thumper. Not looking forward to making a worm, maybe I could use my liebig off the thumper :econfused: Haven't seen that yet, it would make for a strange looking rig I suppose. Any thoughts on what to use as a thumper to match with a 10 gal. ss milk can ...
by Hutch-
Mon Oct 12, 2009 4:17 pm
Forum: Novice Forum Graveyard
Topic: Thumper for fruit wash
Replies: 7
Views: 736

Thumper for fruit wash

What are peoples opinions? Does anyone use a thumper with their fruit washes? Will it a) help with making cuts and extending heads, b) strip out too much flavor?
by Hutch-
Mon Oct 05, 2009 4:46 am
Forum: Fruits & Vegetables
Topic: Halloween is coming.....
Replies: 5
Views: 1321

Re: Halloween is coming.....

Made some pumpkin wine a couple years ago, left it at that though mainly because the abv(14.5%) was to high for a good product IMO. Boil, bake, don't cook - lot's of different options, and they all seem to work. Baking made it easy to peel the skin, but if I had to do it again, I would leave the ski...
by Hutch-
Thu Oct 01, 2009 5:04 pm
Forum: Fruits & Vegetables
Topic: Traditional Slivovitz
Replies: 19
Views: 4331

Re: Traditional Slivovitz

I fermented 200lbs. Added 11 lbs sugar and 10 gallons water. Have just filtered it off the pulp after the fermentation ended, and have ended up with 20 gallons for the strip boiler. My understanding is that you take the low wines from your stripping run, and add the pulp back in to macerate for a c...
by Hutch-
Tue Sep 29, 2009 1:46 pm
Forum: Novice Forum Graveyard
Topic: city/big still/heat source
Replies: 12
Views: 2373

Re: city/big still/heat source

I can tell you from experience that four 5500W off the shelf water heater elements would do nicely in a 110 gallon still... and if it was insulated well you'd only have to run on about one or two of them when stripping. Thats only 91 amps @ 220V. A standard 200 amp service would be more than able t...
by Hutch-
Wed Sep 02, 2009 12:58 pm
Forum: Novice Forum Graveyard
Topic: Should I redistill
Replies: 1
Views: 217

Should I redistill

I have some DWWG, about 2 gallons worth, that's been aging on oak for 6 months or so at 60%. I mistakenly added own of the tails jars, now that's all I can taste. I wondering what the consensus might be on how it would turn out if I redistilled after the oak aging. I was either going to: a. - dilute...
by Hutch-
Mon Aug 31, 2009 11:10 am
Forum: Fruits & Vegetables
Topic: Traditional Slivovitz
Replies: 19
Views: 4331

Traditional Slivovitz

Does anyone know approximately how many pounds of fruit I would need for a traditional slivovitz wash (no sugar, wild yeast, long ferment, double distilled)? I plan to use one of the varieties of prune plums that grow in our area.
by Hutch-
Thu Aug 20, 2009 9:34 am
Forum: Novice Forum Graveyard
Topic: why's my shine alway hot and harsh
Replies: 34
Views: 2500

Re: why's my shine alway hot and harsh

I think goose is on to something regarding the sugar. I ran a brandy with wash at around 9% instead of the usual 14% and it turned out much smoother. This thread's the first time I saw mentioned that runnin' too slow might be an issue, never considered that myself. I always figured the opposite to b...