Hello I'm from Northern Minnesota.
I have exactly no experience at this at all. Though I have made wine. I like to think I'm decent at it.
I really wish to learn to distill. Been reading your info most of the evening. Look forward to getting some equipment and trying.
Hello from northern Minnesota
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- Deplorable
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Re: Hello from northern Minnesota
Build it big so them Minnesota skeeters dont fly off with it.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
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Re: Hello from northern Minnesota
Welcome to Home distiller, Sajonmore. The more you read before committing to buying or building a still the less chance there is that you will buy or build something that you wish you hadn't in time to come.
To many people jump in head first before knowing what they really need for this hobby.
Don't be one of them..take your time.
To many people jump in head first before knowing what they really need for this hobby.
Don't be one of them..take your time.
Re: Hello from northern Minnesota
I read and a bunch of the recipes I see talk about letting the wash sit 10 - 14 days. One wines I'm going for 1 - 2 months to reach full fermentation. Why such a short fermenting? Why not go for more content?
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Re: Hello from northern Minnesota
Welcome to HD Sajonmore
I lived in Eveleth Minnesota for a few years, a long time ago. Nice area but I sure don't miss the winters.
Some people are hung up on speed, some are worried about infections because grain ferments tend to be more susceptible to infections. There is also a book out there that tells them not to let anything ferment more than 3 or 4 days (or some such nonsense like that). Then there are those of us, like me, who prefer long slow cool ferments. Basically if you ask 50 people you will get 50 different answers.
I lived in Eveleth Minnesota for a few years, a long time ago. Nice area but I sure don't miss the winters.
It's preferred you don't ask too many questions in the welcome center because those threads tend to get lost over time and can't be found when others are searching for answers but I'll give you my 2 cents on that.
Some people are hung up on speed, some are worried about infections because grain ferments tend to be more susceptible to infections. There is also a book out there that tells them not to let anything ferment more than 3 or 4 days (or some such nonsense like that). Then there are those of us, like me, who prefer long slow cool ferments. Basically if you ask 50 people you will get 50 different answers.
- Saltbush Bill
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Re: Hello from northern Minnesota
There are a few people around that get all hung up about super short ferments. Most people are happy to wait a bit longer for a ferment to finish.
Do you mean by more content a higher ABV ??, If so people don't like to go higher in general than about 12% because the higher the wash the more likely it is that the yeast will stress.
Stressed yeast makes for poor quality booze.
Re: Hello from northern Minnesota
Ty yes higher abv I've got a strain that can reach 25% but stop short cause gets an off nasty taste.
Yes will post topics else where. Sorry noob to this message board posting. 50 and trying to learn tech
Yes will post topics else where. Sorry noob to this message board posting. 50 and trying to learn tech