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It's kinda a hidden desease. The doctors here had no idea. Misstreated it with penicillin etc. It has become a major scourge in the east, and many are suffering with no help. I just found out a year ago of someone contacting the disease, they think from sand fleas at a beach in FL. Don'tknow if this...

Aidas wrote:I've got two oat berry UJSMs sitting in line to be run, so after I've run them, I'll have a nice 10 liters of UJSM oatwhiskey to age.

Aidas

The oats are one of my most favorite of all. Just a word of caution to not over oak them if at all. It will totally mask the very delicate oat flavor.

HA! Unless I miss my guess, you will be watching the sale adds to find wheat germ on sale. I found that if I first bring the water to a boil, not haveing to watch it close at all- a digital thermometer with alarm is a help, Then I turn off the heat and add everything, stirring till all the sugar dis...

I once had 12 hives destroyed by bear. May have to give that one a try.

Actually its mice and rats that carry those deer ticks. We have a lot of them at the farm. We were told and given a method to first treat the mice to kill the ticks before killing the mice with poisen. My daughter when she was 12 got lymes disease. We took the tick, very tiny to the ag dept. to make...

HBR, I am going to have to stop there for a meal next time I go through there. And you are right, some of the local stuff there is very good. My wife brought me a sample of apple pie shine in a pint jar, that she liked much better than mine, much more mild, and had gotten the recipe from the maker. ...

I love cooking also, but its a PITA for just one. I have some old pressure cookers, but now 2 type 3 SS pressure cookers. I think they are 11 qt. size. I can cook a large picnic, 6# chuck roast, pot of stew, or soup all within an hour, and maintain juices and flavor. Soaked beans, and unsoaked peas ...

There is a great difference in the manipulations of 2 types i think of VM and LM. With the ps II you control the head temp. vapor takeoff. You can give it as much heat as allowed as long as you can supply enough cooling to keep temp. at head withing proper perameters. Not enough to puke into your co...

Perhaps that would work fine, but you will miss out on the citric acid inverting the sucrose to make a faster and better ferment. Maybe boil the wheat germ for the required time in as much water as feasable, then the citric acid and sugar for 15 min. for inversion? Best bet is to get a 40$ turkey fr...

BW, With the weather we have had in the southeast, like here in NC, a lot of farmers are totally quiting corn. Costs more to grow than it worth. Even for silage. We can buy your corn cheaper than we can grow itl I got 5% of my normal hay cut this year. It was drastic. Hopefully this weather pattern ...

My experiance with the AG. I use whiskey yeast with AG on every grain run of whatever type. When doing the UJSM for instance, I will let the fermentation run for a week or even up to 10 days. I have had runs that totally used up 70% of the graiins, grey oat meal colered. A lot more sweet corn flavor...

Most all dairy farms have folded here. But there is still one that uses massive upright silos. They do put heavy containers in the bottom, with a heavy mesh avove to allow only liquid to enter. Total fermented juices under tons of pressure, totally anearobic, and no you couldn't beg a tablespeoon of...

Amen, You are in for a greater treat with every run. Well maybe some learning curves and mistakes. Part of the fun.

Like cooking your first perfect pot roast. Tommorrow, another cut or animal. Takes a bit of adoption to get each perfect.

Tissue you would filter the other end with to make it drinkable?

What I do and with good results, is put my finished wort, mash, outside overnight to settle the yeast some and freeze a mix on top. I scoop it out and place in collander for a bit, to drain. I take those drainings, and what I then rack off the rest, into a new carboy, add sparkoloid or just give it ...

HR, Popcorn Sutton is a neighbor of mine. According to local posts, it was 5 500gal. stills. Tlhe fire was in the storage shed. This was in TN, he lives in NC. Totally commercial. But have not had any word other than his first arrest. Thence a marriage which didn't last. I have had some of his produ...

I still have sprouts(of sassafrass), like the chestnut. .All the sizeable trees 6" to 2' or more are all gone, along with our wild Balsams, butternut trees, and now the eastern Hemlock.

Very sad.

Use the method I posted above, and you can dry it in a matter of a week or 2 at the most. A question for some history buffs. Chestnut! I have small trees and much old chestnut boards and bigger timbers. Does anyone know if this was ever used for ageing? I would rather doubt it, as it really doesn't ...

We're a bit of a hidden treasure for those who search hard enough. I like that so very true. I had read the parent site, and was distilling for more than a year, before I found the forum. And welcome Homer! I dug some sassafrass root a while back, and am letting it dry some. I intend to use it as yo...

To get the best results with that column, save money and time, and get a much better final product, Do stripping runs with just the top half of your column. Save enough runs of low wines for a spirit run. Make your cuts as recommended in posts given before. I have gotten 94%+ with that column doing ...

DH, Actually, the millet has a lot more flavor than barley. Doesn't have to be malted, no need to do a sparge, you can ferment on the grain, and its half the cost. It worked very well with a no cook UJSM ferment, and the AG added, did a lot of conversion. It ages and mellows very fast on oak. I have...

Seems we have almost as many races of millet as we have people. Give them all a try. Report findings. Understand, this is a totally new grain for us here. A totally new taste. 2 row or 6 row barley if we were starting from scratch? Lets have some fun. Its a powerful good drink. So far, I have only u...

I would be careful of what I was ordering. The white Proso millit was a feed grain for animals. The other 2 was for hay and waterway coverin;gs. Ttheir seed might be good also, don't know. This is as new to me as to anyone here. I just thought if it were good animal feed, it would be good for my nee...

Like the millet I just made, very strong flavor. So much easier to do a blend adjusting to your own taste, than many runs of mixed ferments, trial and error. After the bends when it is just right for you, it would be somewhat easy to take the proportions and thence do a mixed ferment. Might come clo...

There's been several comments about makeing sourdough breads, and that is one of my interests. But also, Kefir, which is like a yougert, but more healthy, milk based and has an alchohal content aroud 6%. Like I said healthy. Sounds so simular to sourdough, and has some great cheese potential which I...

They only did this to woods they were exporting. And no they didn't handle it from that point on. It was deadpacked and bound. They used the new types of kilns that are totally sealed and a vacuum process somewhat like a microwave is used to dry it, then wrapped and set aside for shipping. That is a...

A word of caution. The last timber sale I made was all to be exported from the US. I visited the mill, and they showed me where it was all being immersed into an extremely toxic vat of liquid prior to being kiln dried. No one was allowed to handle that wood from that point on. This was required by l...

get one. I will be one of many free volunteers for the smell, taste feel make the cuts. Especially the taste part. bythe time I and others are finished, you might end up with 5% hearts. Angels share???? Yeah right!!!!

I have now made 2 runs. The first was like UJSM uncooked and the second was a thin mash. Conversion went well and I added 9# sugar to the 9# of grain. Used whiskey yeast with AG on both. Quite a surprise. I was expecting something like my oats, mild and simple. This is a really strong flavored grain...

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