What'd ya'll make today?

[NZChris]

First rum wash.

My first rum was a success, so I wish you the same result.

Do your homework before you distill it, and you should be ok. Avoid advice from the YouTube Nutters Club.

[Rrmuf]

.... Neutrals spirit run ahead of an OEG run.

[Beerswimmer]

Spirit run of my home Cousin's process rum. It's also the largest spirit run I've ever done!

[SaltyStaves]

The Bananas this year were a disappointment. Sweet enough, but horrible chalky taste that coats the mouth, making them completely inedible.
I'm not one to waste free sugar though, so I mashed them all with some fancy molasses, cut up sugar cane from the freezer and some dunder and used a German wheat beer yeast. The wash tastes promising and the stripping run smells great.

[Durhommer]

Did a sac run on old fores

[Honest_Liberty]

My frankenshine from all the feints I've ever saved.

Strangest drop I've made for sure. Almost too many competing flavors. I can't wait to see what it's like in a year

[Sailman]

I made some labels using GIMP. Front and Back

Test label

[6 Row Joe]

Conditioned a 6 ltr. oak barrel. I have a couple 3 litre barrels that need to be drained and refilled with stout.

[NZChris]

Ash cheese. Very different to any cheese I've made before and I didn't manage to find a useful method to follow on the net, so had to fly blind.

When making the ash, I smoked some cheese and that has turned out very nice, so even if the ash cheese is a fail, I still found a way to smoke a variety of products and will try the same method to smoke some grains for distilling.

[Deplorable]

Ash cheese. Very different to any cheese I've made before and I didn't manage to find a useful method to follow on the net, so had to fly blind.

When making the ash, I smoked some cheese and that has turned out very nice, so even if the ash cheese is a fail, I still found a way to smoke a variety of products and will try the same method to smoke some grains for distilling.

Hmmm. Off to Google "ash cheese"...



Goat cheese with a charred vegetable matter rind. Considered verboten in the USofA. Now I want some just because the FDA say I can't have it.

[NZChris]

My frankenshine from all the feints I've ever saved.

Strangest drop I've made for sure. Almost too many competing flavors. I can't wait to see what it's like in a year

I did one of those a few years back and decided to split the hearts into two flavorsome cuts, very different and both nice. As one heart cut, it was a bit weird and I wasn't impressed with it. It had my grapes at one end and grains at the other. I think a fair bit of it got used for Baileys style cream liqueurs to save my aged whiskeys from being scoffed in faux Baileys before they were ready.

[Windswept]

Upgrading some googes goo to make bitters!

[Durhommer]

Wineos wash strips today

[SaltyStaves]

Banana Rum spirit run. No shortage of banana, but still waiting on the molasses. Hopefully will show up in the later hearts.

[Deplorable]

Running my first CCVM reflux all feints run. 5 gallon charge @ 35%.
93%abv at ~1L an hour 35 inches to the sight glass packed with copper mesh.

[frunobulax]

Yesterday we made a beer for a Bourbonesqe Whiskey. The grain was all left over from previous beers, some quite old, so we added high temp
enzymes to be sure of conversion. Grain bill was 50 lbs.2row/Pilsner, 25 lbs. flaked corn, 25 lbs. red wheat,15 lbs honey malt.
It was sparged and boiled. We ended up with 45 gallons at 1.073.which we dumped on the yeast slurry of a Belgian Strong Dark, which
was just kegged while we were mashing this. The Belgian yeast should give it an interesting note.

[Durhommer]

Doing more wineos wash strips today

[Windswept]

Doing my first malting. The first steep went a bit long because I overslept, but it seems to be working! I could’t believe how dirty the rye was.

[Honest_Liberty]

My frankenshine from all the feints I've ever saved.

Strangest drop I've made for sure. Almost too many competing flavors. I can't wait to see what it's like in a year

I did one of those a few years back and decided to split the hearts into two flavorsome cuts, very different and both nice. As one heart cut, it was a bit weird and I wasn't impressed with it. It had my grapes at one end and grains at the other. I think a fair bit of it got used for Baileys style cream liqueurs to save my aged whiskeys from being scoffed in faux Baileys before they were ready.

I initially split it up like that because I was getting strong anise flavors in the back end, as likewise I had a combo of brandy and grain feints, but when I blended them all I liked what I got. I went a bit loose with the cuts because I've been finding I like the extra flavor even with a bit of heads bite and tails funk, after they meld together for a year.

I've got 2.75 gallons at 72%!

[Durhommer]

Was gonna make a big wineos wash but am out of yeast nutrient

[Pappa Butch]

Im making a Yeast Nurient... or at least trying.

4 tablespoons of DADY yeast, and 2 tablespoons of sugar, 1 cup of warm spring water. Mix and wait till it starts bubbling, then bring to a boil and reduce heat to low. Add to that is 1 slice of white bread, 2 tablespoons of coconut flour, and 2 tablespoons of Almond Flour. Simmmer till nice and thick, remove from heat and cool.
I am hoping that the Nut Flours will add enough nitrogen and ost comercial breads use yeast nutrients already and after baking I am thinking it may be a good source of food for the live buggers.

[Durhommer]

Made an Amazon order for yeast nutrient

[Yummyrum]

Stripp’n All Molasses Rum

Finally finished and just turned of the gas .
Forgot to add vege oil ...but no puke ... not supprised .

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[Saltbush Bill]

Just finished running some Rum....must have been Rum making weather Yummy.

[Yummyrum]

Rum making weather.. Damn right

Fuck I love your happy little gnobby jars all sitting line fir a tasting Salty

Good run

[Voodoorumrunner]

Making a spiced banana rum with 100% dark brown sugar. First time trying this, got an SG of 1.080 last night. Currently fermenting hopefully ready by Friday/Saturday to run.

[zed255]

The yeast don't work on your schedule, you work on theirs.

[Honest_Liberty]

Running a batch of sweet feed that's been sitting for a year on low wines, I like the taste as loose as they were but the heads were just a little too much so I decided I'll run it and after proofing it down to 40%. I'm running about 12 gallons but this heads cut is takin forever. The feints I added must be what's taking so long to get to hearts. I'm at a gallon at 164 proof on average and still not sure about transitioning into gallon jugs for collection.

Edit: I ended up with 5 gallons at 60%. I think running my condenser is bringing so much flavor over that its a super dense, heavy, robust spirit. I like it but I don't think most folks are ready for that much flavor in an unaged, white spirit

[jog666]

Finished stripping my gum-balled weevil whiskey that I started stripping last week. Started with about 39 gallons of wash, 6 gallons of feints and ended up with 15 gallons of low wines. Now to find the time for a spirit run of the weevil whiskey and a spirit run of the gumball.

[Durhommer]

15 gallon ujssm wash