Search found 13592 matches

by Dnderhead
Thu Jul 11, 2013 5:30 am
Forum: Novice Distillers
Topic: Help!! Smelly blue booze
Replies: 7
Views: 1114

Re: Help!! Smelly blue booze

its does not need to be scrubbed to be clean ,rinse and dry.
if for whatever reason it does need more. they do have tubing brushes used in milk /beer lines ,also balls that can be blown or sucked threw if you have power..
by Dnderhead
Wed Jul 10, 2013 4:50 pm
Forum: Novice Distillers
Topic: Mash bucket question
Replies: 11
Views: 1170

Re: Mash bucket question

"I wouldn't touch it knowing it had chlorine in it"
what you talking about? ,many use chlorine to sanitize with.
by Dnderhead
Wed Jul 10, 2013 1:32 pm
Forum: Recipe Development
Topic: Sweet Corn Mash (in development and need your help)
Replies: 55
Views: 8973

Re: Sweet Corn Mash (in development and need your help)

any outcome can be diferant,"sweet corn" varies greatly.
any place from 6% for the old variates to 20% for some of the new.
by Dnderhead
Wed Jul 10, 2013 10:49 am
Forum: Recipe Development
Topic: Sweet Corn Mash (in development and need your help)
Replies: 55
Views: 8973

Re: Sweet Corn Mash (in development and need your help)

sweet corn is sweet (in the milk)because the sugar has not turned to starch . when it is "ripe" and starting to dry like field corn then it has starch.this sugar to starch conversion is delayed in sweet corn by what is really a defect. If i remember right "sweet corn" when in the...
by Dnderhead
Wed Jul 10, 2013 4:06 am
Forum: Novice Distillers
Topic: Help!! Smelly blue booze
Replies: 7
Views: 1114

Re: Help!! Smelly blue booze

" I used 48 hr turbo yeast... 3 gallons worth of mash.... "
to put simply the turbo is the problem, or part of it.
turbos have lots of nitrogen to make then work fast.
and excess nitrogen and a neutral /alkaline wash makes ammonia,the ammonia erodes the copper and------
by Dnderhead
Wed Jul 10, 2013 3:41 am
Forum: Recipe Development
Topic: Sweet Corn Mash (in development and need your help)
Replies: 55
Views: 8973

Re: Sweet Corn Mash (in development and need your help)

OoooooK ,first corn as many other plants produce sugars,this is there energy . when these sugars accumulate in the grain they change into starch to be stored .this proses happens slower in "sweet" corn than in other corn.its going to happen its a matter of timing.so you mite say sweet corn...
by Dnderhead
Tue Jul 09, 2013 10:42 am
Forum: Alcohol as Fuel
Topic: syngenta gmo corn - expresses amylase
Replies: 7
Views: 5354

Re: syngenta gmo corn - expresses amylase

"I just want to know if there is anything new as far as someone like little ol me getting my hands on this kind of corn?"

never happen,,all that stuff is patented and no way you will even git a sniff.
they also "install" a "terminal" jean.
by Dnderhead
Tue Jul 09, 2013 6:07 am
Forum: ** Welcome Center **
Topic: new
Replies: 15
Views: 1979

Re: new

did it ferment? probably not as it has no nutrients.
by Dnderhead
Mon Jul 08, 2013 10:39 am
Forum: Fruits & Vegetables
Topic: Apple mash
Replies: 149
Views: 35465

Re: Apple mash

"sounds more like a recipe for an apple pie liqueur "
much of the :fruit brandy:in the US is not fruit brandy its brandy (as needed by law)
flavored with fruit.
by Dnderhead
Sun Jul 07, 2013 5:27 am
Forum: Grains
Topic: Barley whiskey
Replies: 15
Views: 2748

Re: Barley whiskey

"I believe you get more fermentable sugar at the lower temp he's calling for" yes you do. it is a bit slower but more yield. at the temperature you are using some enzymes are deactivated witch is good if making beer.(the sweet taste) the only rule for "scotch" it has to be made i...
by Dnderhead
Sat Jul 06, 2013 10:17 pm
Forum: Grains
Topic: Barley whiskey
Replies: 15
Views: 2748

Re: Barley whiskey

grain does not have to be smoked to be "scotch" some is and some not. "scotch" and "Irish" tend to "over lap" depending on the part of country it comes from.you can have "scotch" with or with out peat and the same for "Irish"whisky. next gr...
by Dnderhead
Sat Jul 06, 2013 9:45 pm
Forum: Mashing and Fermenting
Topic: No sugar, no malted grains, just water and corn is bubbling
Replies: 7
Views: 1202

Re: No sugar, no malted grains, just water and corn is bubbl

"Maybe the good bacteria survive these heats?"
250f+ to kill off all bacteria,that's why we use pressure cookers to can with.
by Dnderhead
Fri Jul 05, 2013 4:53 am
Forum: Flavoring and Aging
Topic: Foam after oaking ?
Replies: 5
Views: 1088

Re: Foam after oaking ?

"1/4 full with chips then rest of way with liquor"
wood soup?
by Dnderhead
Thu Jul 04, 2013 1:35 pm
Forum: Novice Distillers
Topic: A couple almost beginner sugar wash q's
Replies: 1
Views: 1341

Re: A couple almost beginner sugar wash q's

"any of the backset mash in the final run"
some do this to extract flavor. as I believe your making a "vodka" Id say no
by Dnderhead
Thu Jul 04, 2013 1:29 pm
Forum: Safety and Related Issues
Topic: Rubbing alcohol
Replies: 8
Views: 1656

Re: Rubbing alcohol

unless you had pure ethanol it wont boil or have vapors at 173.4f.
if this was boiler temp,it would be about 56%
if it was vapor temp then about 86%
by Dnderhead
Wed Jul 03, 2013 2:33 pm
Forum: My First .....
Topic: My first fermentation
Replies: 5
Views: 766

Re: My first fermentation

scatter here and there but as a example 1 lb of sugar per gallon =7% ,,,1cup of sugar =8oz..
by Dnderhead
Wed Jul 03, 2013 10:13 am
Forum: My First .....
Topic: My first fermentation
Replies: 5
Views: 766

Re: My first fermentation

there are some "fly by the seat of pants" formals they work , not super accurate but nice to know for "field work".
by Dnderhead
Tue Jul 02, 2013 4:52 pm
Forum: ** Welcome Center **
Topic: New to the site - boiling point
Replies: 2
Views: 428

Re: New to the site - boiling point

alcohol boils at 78.3c/173.4f,500-1000ft will make little difference.
its not so much the altitude as its the barometric pressure that changes the boiling point.
by Dnderhead
Tue Jul 02, 2013 11:29 am
Forum: Mashing and Fermenting
Topic: Flaked maize,cracked corn or malted corn?
Replies: 9
Views: 7566

Re: Flaked maize,cracked corn or malted corn?

dont strain anything.
by Dnderhead
Mon Jul 01, 2013 11:50 pm
Forum: Novice Distillers
Topic: Laying mash
Replies: 10
Views: 1554

Re: Laying mash

"I am getting the impression there is none"
yes its chicken feed,it is feed that is fed while laying eggs.
diferant formulas depending if farm made or made in feed mill.
and if caged or open ranged.
by Dnderhead
Mon Jul 01, 2013 2:58 pm
Forum: Pot Distillation/Thumper and Design
Topic: Pot still with a boost
Replies: 14
Views: 1873

Re: Pot still with a boost

nope needs to be caught and distilled by its self.if it returns to the pot then its just going threw the proses all over again.another thumper?
by Dnderhead
Mon Jul 01, 2013 1:57 pm
Forum: Novice Distillers
Topic: Laying mash
Replies: 10
Views: 1554

Re: Laying mash

Id rather use scratch its all grain .usually a mix of whatever cheep at the time.
by Dnderhead
Mon Jul 01, 2013 12:59 pm
Forum: Research and Theory
Topic: Dispelling a myth.Why you can make whiskey in a reflux colum
Replies: 344
Views: 43047

Re: Dispelling a myth.Why you can make whiskey in a reflux c

"so we make our run into jars, and then make our cuts. Ya, so? Isint that what everyone does"

AAAA aaa----- NO... i wonder who's idea that was???
by Dnderhead
Mon Jul 01, 2013 12:48 pm
Forum: Novice Distillers
Topic: Laying mash
Replies: 10
Views: 1554

Re: Laying mash

laying mash has a lot more than grain..

soybean meal, alfalfa leaf meal , mixed grains such as corn, wheat, barley or rye carbohydrates and other vitamins, fish meal or meat scrap for protein , calcium phosphate for calcium, limestone for minerals, and salt.
by Dnderhead
Mon Jul 01, 2013 9:15 am
Forum: Fruits & Vegetables
Topic: Banana recipes?
Replies: 22
Views: 2807

Re: Banana recipes?

bananas are 25-27% sugar if fully ripe otherwise its starch .
so unless there "mushy" ripe, I thank they mite benefit from some enzymes.
this could help the 'clearing' problem also.
by Dnderhead
Mon Jul 01, 2013 3:36 am
Forum: Tried and True Recipes
Topic: uncle jesse's simple sour mash method
Replies: 4778
Views: 1052558

Re: uncle jesse's simple sour mash method

" No color ever gets carried over to my distillate."
"clear" does not mean lack of color, its the lack of yeast etc.
by Dnderhead
Mon Jul 01, 2013 3:19 am
Forum: Recipe Development
Topic: Potato mash norwegian style
Replies: 2
Views: 997

Re: Potato mash norwegian style

its a sugar wash,with potatoes.the potatoes are not converted so no sugar from them or very little. also even if they were converted 7liters is about 3 kg? so only about .3 kg of sugar .
by Dnderhead
Sun Jun 30, 2013 8:48 am
Forum: Grains
Topic: malting and quantities for mash
Replies: 7
Views: 1841

Re: malting and quantities for mash

more flavor/more oils from yellow corn.
by Dnderhead
Sun Jun 30, 2013 8:32 am
Forum: Novice Distillers
Topic: Argghhh my wash got into the alcohol :-(
Replies: 7
Views: 908

Re: Argghhh my wash got into the alcohol :-(

witch?
as for running to early nothing ,don't do it next time?
as for "polluting" your alcohol,,
drink as is?
rerun it?
run it with the next still charge.?
by Dnderhead
Sun Jun 30, 2013 6:38 am
Forum: Fruits & Vegetables
Topic: Blackberry Brandy
Replies: 39
Views: 8456

Re: Blackberry Brandy

"Yes add pectic enzyme." the reason for using pectic enzymes is so it clears ,witch is not nesasary when distilling . braking down pectin makes more methanol (the pectin is why fruit has more) boiling the juice can "set" pectin witch is how they make jelly.witch again not so bad ...