Home Distiller

sadie33 wrote: ↑Sat Jan 14, 2023 7:15 am oh , when you guys talk about oyster shells, do you mean the kind I throw my chickens, or is it something different?

Same ones.

I have a mortar/pestle and I grind them down first.

Keep it simple. :thumbup: A 200l ferment gives me roughly 25l of High Wines for a triple distilled Spirit run. According to the very first scheme in this thread, I get one jar of "common feints", which is only 1/20 of the volume of my ferment. Easy to store, impossible to confuse where an...

Glad you found us. Welcome aboard.

OK. This little tune has grown on me some; upon my appraisal. Not because of any distractive visual elements like gyrating bare legs, butterfly eyelashes, sweet smiles or bouncing female mammila; but because of the audio's merit by itself alone. Was forced out to google-translate that... and then b...

You guys may enjoy a few of these.

https://homedistiller.org/daver/music/kip_attaway/

cob wrote: ↑Wed Jan 11, 2023 3:03 pmRIP Jeff Beck

sadie33 wrote: ↑Sun Jan 08, 2023 4:42 pm this was a good read. I took my low wines I did last night, put it in a spoon and tried lighting it. As I'm doing it, I'm thinking my husband will walk in the room and be like-what are you doing? lol

"I did this with my mind"

A tad late, but Happy New Year to all of you, and thanks for being a part of HD and making it what it is.

All the best to all of you in 2023. And as I've been telling people, "As long as it isn't 2020!"

Shit I’m pushing some brown acid with this one huh? Brutal. Well duly noted. F*cking GertStrand. That guy is everywhere. For what it’s worth or rather… in my defense, I never did get to the “useful distillation tips”. The science of the carbon filtering is interesting to read. FYI I got the "b...

Personally if you do a good job in all the steps for a flavoured spirit, why would you want to remove the flavours you've worked for? This is how I've always felt about it. People ask if I ever charcoal filter a whiskey and I say no, there's no off-odors of tails in my distillate, I work hard to ma...

OtisT wrote: ↑Thu Dec 29, 2022 8:17 am The link above is still missing a reference to Must and Marc. Am I looking at the correct page? I used the link in the OP.

How dare you!

Hope this is better. Mea culpa.

https://homedistiller.org/wiki/index.ph ... t_and_Marc

Hola, looking for someone who has copied the material in the links. Mainly looking for books,research, on distillation. The majority of the links are no longer valid . It would be nice to have a library section. It's nice to read about people's runs an builds, but that includes 1000's of posts of n...

It's great that our members do these things. Reminds me that HD has created some real communities. Obviously being in California I can't easily make it, but perhaps one day. I've been in the southeast before but only for business travel. I'd like to visit for the fun of it and meet some of our users...

In other forums, people have asked about the proper glue to use for attaching bottle labels. Frequently the common answer is milk. Plain milk. Industrially however, bottlers have been fond of using casein glue (a glue made from heating milk, adding vinegar and then neutralizing the vinegar with an ...

Saltbush Bill wrote: ↑Tue Dec 27, 2022 1:14 pm I do hope your feeling a lot better now that you got that load off of your chest Ben.

Kinda reminded me of The Big Lebowski.

https://www.youtube.com/watch?v=xmy1AsWgOXY

Ben wrote: ↑Mon Dec 26, 2022 7:55 am A good friend would have called him a fucking taxi.

yeh well sensibilities in the 80's weren't what they are now

Yesterday was Tater's rum recipe. Today was an agave mash.

I had forgotten this story. Now it is bumped.

Hang in there cob, you're in my thoughts.

Merry christmas everyone!

Thanks Tater. Happy holidays and all the best for the new year to all of you.

I've got a 1 lb pressure relief valve at the top of my column. I know it works because a couple of times I've had puke come out of it when I ran things too hot!

Brazed, patience is the key. The 4 inch sucks so much heat that I found it easier to set the MAPP torch on the opposite side to where I was working with the oxy. Started with the tubes and then moved to the outer shell that way I got a fairly even heat. When you think its hot enough, wait a bit lon...

Got a 6.5 gallon glass carboy today for $10. It was used and dirty and sitting in the More Beer outlet on a shelf. Has a thermometer strip as well. I'll clean it up and it will be good as new.

Page has been updated thanks to recommendations from Twisted Brick and Single Malt Yinzer.

Check it out.

Know the difference between wash, mash, wort, must and marc.

https://homedistiller.org/wiki/index.ph ... t_and_Marc

Thanks for the birthday wishes folks!

RadicalCat wrote: ↑Mon Dec 12, 2022 8:15 pm Thanks! I was just reading your simple sour mash method, might try that for a first real run.

That's one of the good places to start.

The pizza stone is a good idea. Glad you are on your way.