Search found 286 matches

by mtnwalker2
Sun Oct 28, 2007 6:28 pm
Forum: Recipe Development
Topic: Rye Whiskey Mash #2
Replies: 36
Views: 33347

Buy grain by the 50# bag. It will reduce your price per pound by a lot. When you open the bag, just repackage the grain in smaller bags pre-weighed out, so you can just grab a bag and use it in your recipe. Buying it by the bag can reduce your prices by 1/2, if you live near a store that will order...
by mtnwalker2
Sun Oct 28, 2007 5:57 pm
Forum: Recipe Development
Topic: Rye Whiskey Mash #2
Replies: 36
Views: 33347

An honest apology and mistake. After my first few attempts of all grain, I also had the discouragement of the low yeild vs. the sugar washes. thank God, I perservered. I am so happy just makeing a taste that I like, and sometimes totally different from something else of the norm. Most of the fun is ...
by mtnwalker2
Sun Oct 28, 2007 5:33 pm
Forum: Recipe Development
Topic: Coffee Liqueur
Replies: 10
Views: 4064

:shock: :shock: :shock: :shock: I think I used too much coffee!! Rise and Shine! Pop them eyes open. A man can't walk on 1 leg, or see good out of one eye, it takes 2 cups to awaken him and clear his vision for the day. Double dose of caffein might do the trick, or else its backup. Hickup! if it ta...
by mtnwalker2
Sun Oct 28, 2007 2:04 pm
Forum: Mashing and Fermenting
Topic: interesting "vodka"
Replies: 17
Views: 3523

Canon Co. TN, I have one of those as a backup, or for use as a potstill while I run my big momma. First, i didn't see a mention of insulated column. It is imperative for this unit to be extremely well insulated. Second, to improve condensation and thus reflux, pack copper mesh quite snuggly and tigh...
by mtnwalker2
Sat Oct 27, 2007 1:26 pm
Forum: Off-Topic Discussion
Topic: best thing you ever made
Replies: 21
Views: 1215

I would have to say it was the whole oat whiskey that I made early this year.It is some of the smoothest I have ever tasted.I bottled it at 100 proof lightly oaked so the oak wouldnt overpower the oat flavor.It just keeps getting better with age,and have a few friends begging for it.I still have a ...
by mtnwalker2
Fri Oct 26, 2007 6:13 pm
Forum: Recipe Development
Topic: Rye Whiskey Mash #2
Replies: 36
Views: 33347

Hey Johnny Reb, I have a bag of rye berries, and a bag of barley. It doesn't say whether 2 or 6 row, though i think its the latter. Does it make a diff. is one better than the other here? Some malt comeing soon and will give this a try. Do you run again with setback, or just go with the sweet? Strip...
by mtnwalker2
Wed Oct 24, 2007 3:21 pm
Forum: Drinks and Drinking
Topic: favorite mixed drink
Replies: 227
Views: 77134

I prefer all my drinks "neat" no ice, water, or mixers. Brandies, single malts, Irish other whiskeys. No ice, splash of water sometimes.

If its good, don't destroy it! If it ain't good don't drink it.
by mtnwalker2
Wed Oct 24, 2007 2:56 pm
Forum: Mashing and Fermenting
Topic: What'd ya'll make today?
Replies: 5612
Views: 421858

The wife and I cleaned out the venison from the freezer. I ground what was not already ground, and we made: 18.5 lb bacon (10.5 lb venison and 8 lb hog jowels) 25 lb pepper sticks 20 lb hot dogs (25 lb of seasoning, so they should be extra good) 15 lb summer sausage. Lotta grinding and mixing. Ever...
by mtnwalker2
Wed Oct 24, 2007 2:48 pm
Forum: Mashing and Fermenting
Topic: What'd ya'll make today?
Replies: 5612
Views: 421858

[ Now, I am bout ready to head home from work, and case up the HDogs, sticks and Summer. The bacon gets "bricked". Then the dogs, sticks and bacon go into the smoker (might not happen till this weekend). While the Summer is done in a roaster over with water (sounds strange, but is a GREAT way to do...
by mtnwalker2
Wed Oct 24, 2007 6:20 am
Forum: Fruits & Vegetables
Topic: Murky grape concentrate wash
Replies: 14
Views: 3790

Joe,did you potstill it with no packing? Mtnwalker,I dont think I posted that recipe,and if you still have it,post it. I pulled it out of my head. wineo Wineo, Following is the general recipe, but we switched it to 7 cans of rasberry- white grape and 5 cans of concord frozen concentrates. The flavo...
by mtnwalker2
Tue Oct 23, 2007 5:08 pm
Forum: Tried and true recipe book
Topic: Birdwatchers sugar wash recipe
Replies: 149
Views: 58152

Hookline, The faster your ferment can go, and shorter time, while the yeast are all happy, the better and cleaner results you will taste. Higher temp. stresses yeast, and produces off tasts. actually, if your yeast are healthy, and you are at higher temp. you should be fermenting much faster. Your r...
by mtnwalker2
Tue Oct 23, 2007 5:08 pm
Forum: Tried and True Recipes
Topic: Birdwatchers sugar wash recipe
Replies: 2158
Views: 579818

Hookline, The faster your ferment can go, and shorter time, while the yeast are all happy, the better and cleaner results you will taste. Higher temp. stresses yeast, and produces off tasts. actually, if your yeast are healthy, and you are at higher temp. you should be fermenting much faster. Your r...
by mtnwalker2
Tue Oct 23, 2007 4:49 pm
Forum: Fruits & Vegetables
Topic: Murky grape concentrate wash
Replies: 14
Views: 3790

Made the most fantastic and flavorable fruit brandy I have ever tried, useing Wineo's recipe for rasberry, white grape, and concord grape mix. A 25l run. It is so delicious and strong flavored right out of the still, I am just going to age it and not oak it at all. Scrumptious!
by mtnwalker2
Tue Oct 23, 2007 4:29 pm
Forum: Tried and True Recipes
Topic: Birdwatchers sugar wash recipe
Replies: 2158
Views: 579818

PS. Meant to mention, those yeast activities, breeding etc. are going to produce some extra heat of thier own. Especially if you have a strong starter.

Will definately need some cooling if the ambient temp. i s already at the max range.
by mtnwalker2
Tue Oct 23, 2007 4:16 pm
Forum: Tried and True Recipes
Topic: Birdwatchers sugar wash recipe
Replies: 2158
Views: 579818

So, it doesn't make any difference as long as the temp is between 20-35C. I really appreciate this info, Rudi. I live in the hot tropics, where ambient temps regularly get well above 30 (right now it is 37 outside, and the humidity is well above 50%). If I only have to keep the ferment temp below 3...
by mtnwalker2
Tue Oct 23, 2007 9:28 am
Forum: Recipe Development
Topic: Millet Whiskey?
Replies: 24
Views: 8201

Millet Whiskey?

Hello to all! Well, I searched all the forums, and posted twice for any experiances with this, but nothing, so decided to just wing it and see what happens. Got a bushel of fresh White Proso Millet- animal feed. Very small, soft seed. Had to adjust my roller mill twice to get a crush, and should hav...
by mtnwalker2
Mon Oct 22, 2007 3:50 pm
Forum: Mashing and Fermenting
Topic: RUNNING A UJSM
Replies: 24
Views: 4331

Frito, Like you i was totally lost when i first joined and hadn't read that much. Do a Google of UJSM or a search on the mother site, and you will get your answer. Many hours of reading that doesn't need to be replicated again here in shor form, that would cause many other questions. Its easy, quick...
by mtnwalker2
Mon Oct 22, 2007 3:16 pm
Forum: Recipe Development
Topic: I have corn syrup, can I use it?
Replies: 2
Views: 1629

Its been a long time ago, but am pretty sure it was Pint O Shine that posted a comlplete recipe and the final results of many trial runs til perfected. Do a search under his signature or whatever its called, and you will find it. Took him a while to perfect as i remember. Save you a lot of guessing.
by mtnwalker2
Sun Oct 21, 2007 8:27 am
Forum: Recipe Development
Topic: Irish whiskey
Replies: 37
Views: 8733

Hey Johnn Reb, I was fortunate to acquire a bottle of this from Wineo. Let me tell you it was some of the best malt whisky i have ever tried, and it was only weeks old on charred oak. He forgot to tell me the proof was 120, it tasted and felt like around 85 and i enjoyed it as such, and with the exp...
by mtnwalker2
Fri Oct 19, 2007 5:52 pm
Forum: Mashing and Fermenting
Topic: UJSM + oatmeal wash?
Replies: 15
Views: 6684

Having had the opportunity to sample Wineo's Irish, have to say, it was much more mild yet flavorable than Bushmills. Different, milder flavor.

Hey, it was only a month old. Try to beat that. It was truly good.

Wish i could duplicate it, Will for sure try.
by mtnwalker2
Fri Oct 19, 2007 3:19 pm
Forum: Recipe Development
Topic: starting something new.
Replies: 0
Views: 1378

I am very honored and pleased to be here. So very timely also, as i am just starting something new. Just bought some of this years crop, feed grain, white Proso millet. Ian Smiley says in his book, this makes the best whiskey of all grains. I have searched every forum, posted inquiries, and so far n...
by mtnwalker2
Sun Oct 14, 2007 5:23 pm
Forum: Still Related Hardware
Topic: Packing materials
Replies: 8
Views: 1708

Pint o shine made a great point. Use a weak baking soda water mix to clean the smells and tails from your copper mesh. Do not use acids like lemon or white vinagar to de-oxidize the copper. It will just re-oxidize in air. Leave the oxides to react with the distilling vapours, which seems like what w...
by mtnwalker2
Sun Oct 14, 2007 4:40 pm
Forum: Announcements
Topic: Golden Pond
Replies: 26
Views: 27430

have yalls bags packed. in my way of thinkin our separation is only tempery. fair winds an blue skys rip I'm a fair youngster to the forum, though old as the hills. i do look forward to finally meeting him, and sitting under a spreading oak, and shareing our love. Wish I could send all of you a tas...
by mtnwalker2
Sat Oct 06, 2007 3:25 pm
Forum: Sugar
Topic: BLACKSTRAP MOLASSES
Replies: 23
Views: 13198

If you have one, try an old timey hardware and seed store. Ace and others. They can look it up and order it. Be specific and don't do it by phone, in person. You will get a fair price vallue.
by mtnwalker2
Sun Sep 30, 2007 4:32 pm
Forum: Fruits & Vegetables
Topic: Welch's grape
Replies: 5
Views: 2712

Just ran a brandy today using a recipe i got from Wineo, Thanks Wineo! its truly supurb and was a fantastic wine as well. It was 7 cans of rasberry, white grape and then 5 cans of concord. Then enough sugar to get the OG up to 1090. Saved a quart of the wine to enhance the flavor, but just an hour o...
by mtnwalker2
Sat Sep 29, 2007 4:45 pm
Forum: Recipe Development
Topic: lemon cello
Replies: 15
Views: 9715

Ok, everyone, thanks. I will tell the little lady, so to speak, that she will just have to wait till i make both. She will just have to wait that long, and make her own judgement. By that time, i will be more interested in a malt scotch, or an Irish etc. It will still be on my agenda though. Is cala...
by mtnwalker2
Sat Sep 29, 2007 4:11 pm
Forum: Flavoring and Aging
Topic: New to Carbon
Replies: 15
Views: 5526

3" X 54" on a keg. I can reflux almost as fast as i can strip. Basically a gal. per hour of 95% pure. To me time is important. Faster, and same quality is desiralble. I have a 2" X 36" and it would take almost 3 times longer to get the same quality. I use about a tablespoon of canning salt, no iodin...
by mtnwalker2
Sat Sep 29, 2007 3:21 pm
Forum: Recipe Development
Topic: lemon cello
Replies: 15
Views: 9715

Any done both? What were your results? Small distillers like us, have sometimes improved upon the age old methods of large scale. Sometimes not. Any knowledgeable comparisons?

My wife wants me to make some, so am desperate to make her the best.

Mtnwalker
by mtnwalker2
Sat Sep 29, 2007 3:11 pm
Forum: Flavoring and Aging
Topic: New to Carbon
Replies: 15
Views: 5526

I used a Brita filter for almost a year when starting out. Worked fairly well with my finshed product cut to 40%. About 5 gal. max. and it would fail, if it were extriemely clean to start. Filtering a wash or mash, I don't think the filter could handle more than a gallon without being totally clogge...
by mtnwalker2
Sat Sep 29, 2007 1:59 pm
Forum: Mashing and Fermenting
Topic: yuck - whiskey
Replies: 23
Views: 4630

Hello All Just on the distilled water, i believe it is also a bit of a health risk cutting with it. I understand the reason is because there are no salts left in the water after distilling. If you drink enough of it it tends to leach the salt out of your body to compensate. I am sure I read this so...