Home Distiller

Draft 1: It's a start. I figure we could use it like a table of contents as if it were a book. UJ - if you like the idea let me know and I can start putting the front page in table form.

Looking at the code we used a simple table setup. If we hit up a couple of major categories I think we could make something pretty.

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Let me grab a screen shot of the wiki we use for job 2. We use it for onboarding people and maintaining reference links. I think the setup would be a good example for use to build off of, but not necessarily mimic.

ok - started working on http://homedistiller.org/wiki/index.php/index.php ... nditioning" onclick="window.open(this.href);return false;" rel="nofollow as I think it needs it own section. Too much stuff to put in the FAQ. After work tonight I'll work more on it.


Thanks for the help!

Linky: http://homedistiller.org/wiki/index.php/Distilling_FAQ#What_water_is_.22good_water.22.3F" onclick="window.open(this.href);return false;" rel="nofollow Typically hard water as its higher mineral content is more agreeable to yeast than "pure" water. Distilled water...

I do the same. Once I hit up all the wanted pages I hit "Random Page" and see what comes up. Kinda like Wiki slot machines, except the prize is working on the page.

Thanks everyone. I'm looking at the two meters here: $16 basic version, no thrills: https://www.amazon.com/Jellas-Household-Hydroponics-Aquariums-Resolution/dp/B00YBUH4RC" onclick="window.open(this.href);return false;" rel="nofollow $46 Upgraded with temp, includes pH solutions f...

Got it.

My last batch of pH strips were a bust as they seemed highly inaccurate. It seems meters are pricey if they are accurate. I really would love a cheapish meter (less than $50) that works well.

So what ya got? What ya recommend?

Subscribed - looking forward to reading more!

My family's thoughts are with yours. I hope that things get better soon.

SMY I had some other experiments lately on super slow distilling but I will start new thread in new distillers section. DO IT! That's another part of the flavor equation we have yet to explore in detail. I think we have some ideas as to what's going on (what RHB/Kiwi Bruce/OtisT mentioned) but it's...

That's the kind of post that make me happy.

Added some stuff, still needs more work. I removed one of the links (brewtree.com) as it appeared to be a employment agency...

And my in-laws are refusing to evacuate. They are a little north of Miami, slightly inland. Storm surge maps show their area is ok even at level 5 flood levels. I hope the storm decides to calm down and go back out to sea. Good luck everyone it's path.

So to stress the yeast, do you mean low pitch rate, low aeriation, and high temp ferment? Yes, Yes and Yes! I want to disagree with "low aeration" - but not strongly as I can't be sure. From reading enzymatic Ester production increases when yeast goes through the growth phase and they nee...

Welcome to the forum! Read a lot, read some more, and enjoy!

bilgriss wrote: learn to relax a little regarding sanitation.

It's hard to wrap your head around that part. With distilling the best flavors come from the stuff you don't want in beer/wine. Infections are your friend.

Thank you UJ. You've put a ton of work into the forum and now the wiki. I wouldn't be making the awesome stuff I am if it weren't for you and this site.

Thanks - Garage with a small window I keep open. I milled the malt in there also. Any local wind-borne microorganism was able to join the party.

I shared a bottle of this with a friend that is a pro brewer. Bottled unaged & unoaked at 100 proof. His quick review: Nose: Amazing. Flavor: Good but too strong, had to cut or use as a mixer. He said it wasn't the alcohol that was too hot, he couldn't tell it was 100 proof except for me telling...

So other people can find it: http://homedistiller.org/wiki/index.php/index.php ... antedPages" onclick="window.open(this.href);return false;" rel="nofollow

No worries UJ. Have you seen how many times I have to re-edit my own entries?

Also good for checking spelling mistakes:

Gloassary‏‎ (1 member)
Glosary‏‎ (1 member)
Glossary‏‎ (977 members)
Glosssary‏‎ (2 members)

I'll fix those.

Though I might find a use for Gloassary. My inner child can't stop laughing at that one.

I personally view the mission of absolutely maximizing esters as not ideal. We're like kids with a new toy, we'll eventually move on to some other aspect of the flavor profile. But it is good for us to research this. I don't believe that non-commercial distillers have gone this far into the subject...

When adding "Categories" to the end of the page it's useful to know what ones are in use. This will help keep things tighter so we don't end up with every entry having its own category. http://homedistiller.org/wiki/index.php/Special:Categories" onclick="window.open(this.href);re...

Thanks Bruce. I'm starting to get the hang of this. I started formatting pages with research on them like this: http://homedistiller.org/wiki/index.php/Fusel_alcohol" onclick="window.open(this.href);return false;" rel="nofollow I think by doing this we give the reader a "Fir...

And again it seems I'm late to the game. Lots of stuff stuff already posted from there. Sorry.

This could serve as a good starting point for additions to the wiki. I'll be adding the ones I find interesting.

http://www.murtagh.com/alphab-3.htm" onclick="window.open(this.href);return false;" rel="nofollow

Thanks UJ!

For some of the old PDF scans of things like Arroyo's "Lost Papers on Rum" are we ok posting the PDFs (not sure if we even can) or would you rather us post links. I don't want to create a situation were people might be posting something that might get you a nastygram from a publisher. But ...