Search found 950 matches
- Wed Sep 07, 2022 3:57 am
- Forum: Wiki Editors
- Topic: Cull the wiki?
- Replies: 14
- Views: 2421
Re: Cull the wiki?
Only UJ can delete pages. I removed all text on the page.
- Sun Aug 28, 2022 3:43 pm
- Forum: Wiki Editors
- Topic: Spammers on the wiki
- Replies: 2
- Views: 596
Re: Spammers on the wiki
Nope - UJ got the spammers.
- Sun Aug 28, 2022 12:28 pm
- Forum: Wiki Editors
- Topic: Spammers on the wiki
- Replies: 2
- Views: 596
Spammers on the wiki
Noticed we now a have a few new users/spammers on the wiki.
https://homedistiller.org/wiki/index.ph ... lversion=2
https://homedistiller.org/wiki/index.ph ... lversion=2
- Mon Jun 27, 2022 5:30 pm
- Forum: Craft Distillers
- Topic: Economics of 'going pro'.
- Replies: 85
- Views: 17020
Re: Economics of 'going pro'.
If we’re just going to believe people, then what about the post that details that a distillery owners smallest still is his most profitable? Why shouldn’t I believe him? He actually owns a distillery, not a still parts website. Again, you're too busy to ask why it's his most profitable. I’m just su...
- Wed Jun 22, 2022 3:08 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Interesting article "Boil the yeast" nutrient
- Replies: 37
- Views: 2909
Re: Interesting article "Boil the yeast" nutrient
Semantics aside... Here's a recap: 1) Dead yeast is a good nutrient for yeast. 2) Autolysed yeast has more bio available nutrients than boiled yeast based on the articles in this thread. 3) How much to add (dosing rate) we don't know. 4) DAP is a good yeast nutrient. But DAP only provides FAN, where...
- Wed Jun 22, 2022 2:32 am
- Forum: Craft Distillers
- Topic: Economics of 'going pro'.
- Replies: 85
- Views: 17020
Re: Economics of 'going pro'.
It could be viable with a hobby outfit if you didn't give up your day job and didn't expect any sales to support all the overhead associated with above board production / capital expenditures. Minimum size kettle to generate enough revenue to carry fixed costs associated with doing an above board b...
- Mon Jun 20, 2022 6:36 pm
- Forum: Craft Distillers
- Topic: Economics of 'going pro'.
- Replies: 85
- Views: 17020
Re: Economics of 'going pro'.
If you read the pro forums you'll see them say this a lot: A distillery is a marketing business that happens to sell booze. If you don't understand marketing and how to sell then regardless what product you have it won't matter. Starting any business is an insanely complex undertaking. Starting a he...
- Sat Jun 18, 2022 5:38 pm
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Interesting article "Boil the yeast" nutrient
- Replies: 37
- Views: 2909
Re: Interesting article "Boil the yeast" nutrient
[/quote] Amino acids are also know as FAN, Free Amino Nitrate. It's what DAP (diammonium phosphate) is adding as a nutrient. DAP is inorganic, whereas yeast would be organic. I don't think this is right. Organic versus inorganic when it comes to chemistry has nothing to do with the source, but to do...
- Sat Jun 18, 2022 3:14 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Interesting article "Boil the yeast" nutrient
- Replies: 37
- Views: 2909
Re: Interesting article "Boil the yeast" nutrient
Amino acids are also know as FAN, Free Amino Nitrate. It's what DAP (diammonium phosphate) is adding as a nutrient. DAP is inorganic, whereas yeast would be organic. It would change the chemistry of what comes out at the end - meaning flavor. How it would effect the spirit I have no idea. Autolysis ...
- Sun Jun 12, 2022 4:43 am
- Forum: Rum
- Topic: Clostridium Dunder Pit
- Replies: 9
- Views: 1677
Re: Clostridium Dunder Pit
With any process around infections you're not going to have a single strain of anything for very long. Nature will end up introducing other things. What happens next is not something you can control. With every temperature, pH, and feedstock change the mixture of what bacteria, fungi, and anything e...
- Sat Jun 04, 2022 5:30 pm
- Forum: Liqueurs
- Topic: How I make Limoncello
- Replies: 3
- Views: 5738
How I make Limoncello
I want to help elevate spirits. As such this is the first in a series of articles centering around the ‘Experience’ of drinking a spirit and how to design a spirit around that ideal. One of my goals is to get distillers/spirit makers to expand beyond just throwing things together and to think more o...
- Fri Jun 03, 2022 2:38 am
- Forum: Novice Distillers
- Topic: Anyone know what this is?
- Replies: 22
- Views: 1606
Re: Anyone know what this is?
Yes. For secondary it's perfect. You've already used up most of the fermentable sugars so you won't really lose much.
For primary I suggest giving the yeast a day or two before you do. This reduces the amount of fermentable sugars lost to the bacteria.
For primary I suggest giving the yeast a day or two before you do. This reduces the amount of fermentable sugars lost to the bacteria.
- Thu Jun 02, 2022 5:51 pm
- Forum: Novice Distillers
- Topic: Anyone know what this is?
- Replies: 22
- Views: 1606
Re: Anyone know what this is?
- Infections are rarely one thing. They normally are a mix of things. In this case the main one is most likely lacto. You can safely run it. As other said it will likely taste better. Lacto also helps with mouthfeel. Other bacteria will help create fatty acids. These fatty acids are used to create e...
- Mon Mar 28, 2022 12:39 pm
- Forum: Meet & Mingle & Events
- Topic: Western PA Spirits Fest - May 22nd
- Replies: 1
- Views: 774
Western PA Spirits Fest - May 22nd
21 distilleries in one place: https://www.paspiritsfest.com/
- Sat Feb 05, 2022 5:03 am
- Forum: Distilling News
- Topic: Bust in PA
- Replies: 14
- Views: 1917
Bust in PA
https://wjactv.com/news/local/blce-port-matilda-couple-charged-for-illegally-making-selling-moonshine-for-30-years A Centre County couple has been charged for illegally producing and selling moonshine for the better part of three decades, according to a criminal complaint. an undercover BLCE officer...
- Thu Feb 03, 2022 3:49 am
- Forum: Flavoring and Aging
- Topic: What if it isn't the age of the whiskey/y
- Replies: 11
- Views: 1147
Re: What if it isn't the age of the whiskey/y
Wood for aging is best conditioned by UV, heat and mold. Those three factors start breaking down the various substances in the wood. Barrel manufacturer's best barrels are air dried in the sun for 1-3 years. In that time mold and UV start the breakdown process. Rain removes some of the tannins and o...
- Wed Feb 02, 2022 11:21 am
- Forum: Rum
- Topic: "Pure" Esters Rum, Input Requested
- Replies: 35
- Views: 3106
Re: "Pure" Esters Rum, Input Requested
Yes, if your aim is esters as close to azeotrope as possible.
- Mon Jan 31, 2022 3:52 pm
- Forum: Flavoring and Aging
- Topic: Rapid aging rejected!
- Replies: 5
- Views: 744
Re: Rapid aging rejected!
Naw, you don't put out the good stuff for hillbillies like me...
Ha - Next time I'm down I'll remind you. That's something I would like to try. I'm still in love with that anise rum...
Ha - Next time I'm down I'll remind you. That's something I would like to try. I'm still in love with that anise rum...
- Mon Jan 31, 2022 1:50 pm
- Forum: Flavoring and Aging
- Topic: Rapid aging rejected!
- Replies: 5
- Views: 744
Re: Rapid aging rejected!
From the article it seems like he's just aging on chips. It's not exactly innovative. This is more about getting free advertising than creating an actual quality whiskey. The Irish whiskey folk rejected it based on their rules on whiskey. He knew it would get rejected and he knew he could use that t...
- Mon Jan 31, 2022 1:08 pm
- Forum: Rum
- Topic: "Pure" Esters Rum, Input Requested
- Replies: 35
- Views: 3106
Re: "Pure" Esters Rum, Input Requested
You're treading were few have gone before. I don't believe that you're going to find too many direct answers. Your experiments will lead you to those answers. * Based on your post you're going to be using Fischer Spier esterification (aka reduction). You seem to be setup really well for that. * If y...
- Wed Jan 26, 2022 4:58 pm
- Forum: Gin
- Topic: Dedicated Gin Still
- Replies: 14
- Views: 1432
Re: Dedicated Gin Still
From my experience - Macerating vs Vapor extraction: Maceration will pull a more complete flavor profile from a botanical as it has more time and water to extract water soluble components. More of those water soluble flavors will come across. You won't necessarily get a ton but more than vapor. Vapo...
- Sat Jan 22, 2022 11:27 am
- Forum: Gin
- Topic: Japanese Roku Gin
- Replies: 3
- Views: 993
Re: Japanese Roku Gin
I love it myself. It does have Juniper in it. From their website https://rokugin.suntory.com/en/na/#product : Palate : Complex, multi layered, yet harmonious flavour of various botanicals. Traditional gin taste in the base, plus characteristic Japanese botanical notes with yuzu as the top note. Smoo...
- Tue Jan 11, 2022 5:04 pm
- Forum: New distiller reading Lounge
- Topic: I could not find information about this
- Replies: 16
- Views: 2259
Re: I could not find information about this
Not exactly what you're looking for but something to help: https://homedistiller.org/wiki/index.php/index.ph ... nditioning
- Tue Dec 14, 2021 7:20 pm
- Forum: Wiki Editors
- Topic: Wiki updates: Looking for your input
- Replies: 9
- Views: 1979
Re: Wiki updates: Looking for your input
Thanks everyone. I'll start looking at these changes and see where I can start. I appreciate your help.
- Tue Dec 14, 2021 7:14 pm
- Forum: Research and Theory
- Topic: Yeast Basics with Nate Ferguson (Deep Dive into yeast)
- Replies: 3
- Views: 485
Yeast Basics with Nate Ferguson (Deep Dive into yeast)
5.5 hours on yeast. If you want to learn more about yeast watch it. https://www.youtube.com/watch?v=1k2MoxO0cIg https://www.youtube.com/watch?v=aKhsH89aqq8 https://www.youtube.com/watch?v=Hn7OLLwLE0o https://www.youtube.com/watch?v=AYh004yxhFc Even more awesome yeast videos: https://www.youtube.com/...
- Mon Dec 06, 2021 3:09 pm
- Forum: Wiki Editors
- Topic: Wiki updates: Looking for your input
- Replies: 9
- Views: 1979
Wiki updates: Looking for your input
Hey everyone - The wiki has been up an running for a while. I would love to hear any input that anyone has to make improvements to it. I'm thinking about rebuilding the Beginner's Guide so it's more friendly to read. Any suggestions to the Main Page or anything else would be appreciated also. Cheers...
- Fri Oct 29, 2021 4:58 pm
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts
- Replies: 3
- Views: 519
Re: Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts
It actually interesting how specialized some of the yeast are. Per the paper of the specialized yeasts don't do well in nature so we've had to take care of them even though we haven't even know what they are for more than a few hundred years. They have found wine/mead remains that go back 7000+ years.
- Wed Oct 27, 2021 11:41 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts
- Replies: 3
- Views: 519
Re: Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts
Good paper, thanks! I like the part where they potty trained them and got them to fetch the paper.
- Sun Oct 17, 2021 4:59 pm
- Forum: Sugar
- Topic: Bite or burn appears after aging
- Replies: 27
- Views: 2393
Re: Bite or burn appears after aging
what I find strange is that the burn has appeared over time. It's not uncommon. I don't know the exact chemistry behind it.I already posted what I think it is. Let it age out more. It will come around. Give it a few weeks. Time is (normally) your friend. It's not bad cuts, it's not magic, it's norm...
- Sun Oct 17, 2021 4:45 pm
- Forum: Grains
- Topic: Propionic Acid?
- Replies: 6
- Views: 811
Re: Propionic Acid?
Yup, no issues from a safety perspective.
https://en.wikipedia.org/wiki/Propionic_acid
https://homedistiller.org/wiki/index.php/Ester <-- Look at the Ester Aroma/Flavor chart, the 3 carbon line Propanoate. Lot of good stuff can be made with it.
https://en.wikipedia.org/wiki/Propionic_acid
https://homedistiller.org/wiki/index.php/Ester <-- Look at the Ester Aroma/Flavor chart, the 3 carbon line Propanoate. Lot of good stuff can be made with it.