Home Distiller

Only UJ can delete pages. I removed all text on the page.

Nope - UJ got the spammers.

Noticed we now a have a few new users/spammers on the wiki.

https://homedistiller.org/wiki/index.ph ... lversion=2

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...

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...

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...

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...

[/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...

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 ...

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...

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...

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.

- 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...

21 distilleries in one place: https://www.paspiritsfest.com/

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...

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...

Yes, if your aim is esters as close to azeotrope as possible.

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...

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...

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...

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...

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...

Not exactly what you're looking for but something to help: https://homedistiller.org/wiki/index.php/index.ph ... nditioning

Thanks everyone. I'll start looking at these changes and see where I can start. I appreciate your help.

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/...

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...

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.

Good paper, thanks! I like the part where they potty trained them and got them to fetch the paper.

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...

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.