In my shed

Little or nothing to do with distillation.

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Bushman
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Re: In my shed

Post by Bushman »

Got a late start yesterday with my run. On my 4" CM I did the 11 gallon run in half my usual time 1.5 hours will see after airing if it will be a stripping run or if any spirits worth saving. Ran at 2% lower than my usual 3-4 hour run. Will get my backset set-up today and get my next generation going along with cleaning my still. Currently snowing outside.
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bilgriss
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Re: In my shed

Post by bilgriss »

Had some snow and sleet yesterday while running my third all malt stripping run. Today, it's all melting away and we'll have some spring temperatures starting tomorrow.
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Bushman
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Re: In my shed

Post by Bushman »

bilgriss wrote:Had some snow and sleet yesterday while running my third all malt stripping run. Today, it's all melting away and we'll have some spring temperatures starting tomorrow.
Started the light on my fermenting cart this morning to get the heat up before setting up my 3rd generation run. Started at 4C up to 15 when I put the fermentation vessels in the cart then cleaned my still, temp is now at 20C.
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raketemensch
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Re: In my shed

Post by raketemensch »

It took me 90 minutes just to unfreeze my cooling lines that run to/from the pool yesterday. New England distilling at its finest, I guess. Can’t wait for these warmer temps again.
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Copperhead road
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Re: In my shed

Post by Copperhead road »

Stripping peach pulp with the old copper banger! AKA da potty.....
It’s is a long day doing back to back runs due to long heatup and stripping slowly to avoid scorching. :ewink:
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Copperhead road
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Re: In my shed

Post by Copperhead road »

Coring Pears :crazy:
I got 120L drum of nice soft ripe yellow Pears, hopefully after coring and blending with barmixer I will end up with 60L of pear pulp for PEAR BRANDY :mrgreen:
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Copperhead road
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Re: In my shed

Post by Copperhead road »

Had a rat get into my olive drum fermenter of 100% Rye malt and golden syrup :angry-cussing:
I checked it on Friday and forgot to pop the lid back on! The fermenter is wrapped in a doona so that must have been how it was able to crawl up & in. strange thing is there is no possible way for a rodent to get into my fermentation room downstairs apart from if it ran in from outside while I had side door open. I have never seen a rat running around in daylight before :confusion-scratchheadyellow:
Trust this to happen to this drum as it’s the most expensive grain ferment I have done, Rye & golden syrup is bloody expensive......

Guess I am going to pump the lot away down the drain :confusion-shrug: has anybody ever run something that has had a rat swimming in the mash ???
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jonnys_spirit
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Re: In my shed

Post by jonnys_spirit »

I’ve heard of dead goat heads so maybe you run it and call this Ratbag Rye For Dirty Ratbag Swillers.

Come up into my shed uninvited you end up drowned and floatin the wash.

Cheers,
J
————
i prefer my mash shaken, not stirred
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Pikey
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Re: In my shed

Post by Pikey »

"Cock Ale" used to be a well respected way of brewing - a dead cockerel feremented in the beer. - I have heard of people trying Beef in there as well, to give it "Body" !

I don't think there's anything which will actually be able to get up your column and over the top to be stored in ypur 60% abv or better alcohol solution and still do you harm !

Rat is know to be edible and some say very nice.

Still - better your choice than mine ! :D
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Copperhead road
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Re: In my shed

Post by Copperhead road »

Pikey wrote: Rat is know to be edible and some say very nice.
D
Maybe if they were farmed and breed but wild sewer rats carry disease, even rat dropping’s (faeces) carries disease......
Mind you I’m in Australia not the US. guess you have clean rats with a gold tooth over there. :lolno:
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Copperhead road
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Re: In my shed

Post by Copperhead road »

Corn-planed 35 eureka Lemons to make up 4L of Lemoncello.....

Leave them marinate for 5 days till the skins go nice a crispy from the 96% neutral.

I ran the hearts from Malt-rye grain vodka super slow 3 times with 5 plates....
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Copperhead road
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Re: In my shed

Post by Copperhead road »

Cooked my Corn & Wheat then added malt barley and stirred every 15 mins to get some conversion down to 30 degrees.
200L all grain sugar bumped thin mash....bubbling away nicely :eusa-whistle:
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TDick
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Re: In my shed

Post by TDick »

SLOW(?) Ferment Vodka

with a nod & apologies to Ted - I had oatmeal and no DAP.

12 G Water
16 # Sugar
2 Cups Oatmeal
2 Multivitamins
"Double pinch" of Epsom salt
1 Lemon
-------------------
Put 8 gallons of water in 20 G fermentor last night to dechlorinate.

Added 1/2 teaspoon Alpha Amalyse & Oatmeal to 2 gallons of cold water
Heated to simmer. Iodine test showed clear.

Added juice of one lemon, crushed vitamins & epsom salt.
Whisked in sugar & poured it all in the fermentor.
Of course my thermometer battery died, but added 2 more gallons of "hot" water to bring temp up.
Pitched 4 ounce jar of baker's yeast and covered.
Percolating well after an hour.

I pitched the yeast about 6-7 hours ago, didn't check SG.
Just looked and it's right at 1.06

Plan is to split into 4 runs for my 5 gallon pot.
1 sac run, followed by 3 strips and a spirit run for Gin.
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