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[lake36whiskey]

hey im new but i have been in the shadows of the forum for quite awhile. I just orederd my first still the other day and have my first mash going so we will see how that goes haha

[newerbrewer]

Tell us a little about yourself. What kind of rig did you order? What do you like to drink? What continent you from?

[LWTCS]

Welcome Lake.
Recon yer gonna make whiskey? Otherwise they'd call ya "lake36vodka" OR LAKE36 BRANDY. oR LAKE36rum.

Better than lake36milk for heavens sake.

Happy stilling and welcome again.
LT

[WalkingWolf]

Welcome lake36whiskey -- ya been lurking then you know how it all operates. Keep us posted on your progress and ask questions when you need to. Weez all "got-started" at some point. It'z always the first part of the journey. What'cha got "mash'n" in that big ol pot of yours??

WW

[lake36whiskey]

haha lake36milk Im from michigan tho, right now i have some All Bran going, its fermenting really good as of now.

[Kentucky shinner]

Welcome Lake36Whiskey, sounds like your doing the right things.. good luck and you know if you need help there will always be someone to lend a hand.
KS

[WalkingWolf]

There is an interesting piece I read sometime back about what all can be made from milk -- including liquor. Was quite surprising to say the least.
All-Bran is an enjoyable product. Makes a nice neutral and will make a nice lighter flavored whiskey when aged on oak.

good stillin

[LWTCS]

Pretty sure I read that the milk ferments where flat out nasty. Pretty sure the poster said never again......As I recall.

[WalkingWolf]

It wasn't a milk ferment. The milk was separated into all of its available components with the cream removed and butter was made. Cottage cheese and other things as well. In the end there is remaing sugars and these were fermented. I will try to find the reference.

[The Baker]

It wasn't a milk ferment. The milk was separated into all of its available components with the cream removed and butter was made. Cottage cheese and other things as well. In the end there is remaing sugars and these were fermented. I will try to find the reference.

That would be interesting, Wolf.
A while ago I was looking into fermenting whey, the residue from cheesemaking.
An acquaintance has a small cheesemaking operation so I could probably get as much as I want. As a matter of fact a lot of Vodka is made commercially in New Zealand from whey, but the way they do it is with special yeast that loves milk rather than sugar.
One of the more important of these yeasts is called 'kluyveromyces marxianus' or sometimes 'k. fragilis'; but I was never able to find where I could get a small quantity of it at a cost that made it possible.

Maybe the system you knew of uses a different yeast or another method that might mean I could try it.

[loneswinger]

Straying a little off-topic I see.

Welcome, I lurked and distilled for years before joining the forums. So I hear ya.

What still did you buy?

-Loneswinger

[lake36whiskey]

I bought a Mr.distiller haha I know all the bad reviews and all that but i bought one anyway. Hopefully I can get some good results like "Photonic" does. This was the only still I could buy also. Price wasnt the reason. Space was. A milkcan still wouldnt work. So dont bash me to hard for buying this still, im hoping I can get good spirits from it and be able to help other people who decied to buy this still. I will be posting alot of pics and discoverys as I begin to experiment with the still.
Wish me luck.

[EcuBrew]

Welcome lake36whiskey.
I am brand new here and was checking out how people intro themselves.
As you probably noticed there are nice, very helpful people here...

[EcuBrew]

@ The Baker

Don't know if this is the right place to post this:

The sugar in milk is lactose right?
It's added to wine to sweeten it. It can be done because wine yeast will not ferment it into alcohol, so I wondered if any beer yeast would "eat" it.
I guess it would take the proper yeast strain to convert lactose > alcohol.

If you ever get to ferment the whey, get it fresh and pitch it immediately with the proper yeast before the lactic acid bacteria and other creatures start partying on it. It may be good to chill the whey to the appropriate temperature asap also.

Used to make Gouda cheese, so some of this is very familiar to me.

Guess I introduce myself soon... I'm already getting kicked in the **** from different directions.
Got on the forum because of Joe (Rednose)

[loneswinger]

I bought a Mr.distiller haha I know all the bad reviews and all that but i bought one anyway. Hopefully I can get some good results like "Photonic" does. This was the only still I could buy also. Price wasnt the reason. Space was. A milkcan still wouldnt work. So dont bash me to hard for buying this still, im hoping I can get good spirits from it and be able to help other people who decied to buy this still. I will be posting alot of pics and discoverys as I begin to experiment with the still.
Wish me luck.

I checked out the Mr. Distiller because I was not familiar with it. I am sure you could make a good product with it, but the quantities you would be getting will be quite abysmal. I have never used turbo yeast but from most accounts on here, they do not yield a very tasty drink. So starting with a more reasonable wash of say 12%, after good cuts you will be getting about 0.4 Liters of 60% spirit per run. It will take 16 runs or so to make a gallon of whiskey which you could age on oak.

Hopefully this still will get you to catch the distilling bug and force you to figure out a way to upgrade. I started with a 10 Liter still from mile-hi and even that was too small, but at least you could make one bottle of booze per run. I know that it is too late but I bet you could fit an 8 gallon milk can on top of an electric element somewhere right?

Good Luck and Have Fun,

-Loneswinger

[lake36whiskey]

I checked out the Mr. Distiller because I was not familiar with it. I am sure you could make a good product with it, but the quantities you would be getting will be quite abysmal. I have never used turbo yeast but from most accounts on here, they do not yield a very tasty drink. So starting with a more reasonable wash of say 12%, after good cuts you will be getting about 0.4 Liters of 60% spirit per run. It will take 16 runs or so to make a gallon of whiskey which you could age on oak.

Hopefully this still will get you to catch the distilling bug and force you to figure out a way to upgrade. I started with a 10 Liter still from mile-hi and even that was too small, but at least you could make one bottle of booze per run. I know that it is too late but I bet you could fit an 8 gallon milk can on top of an electric element somewhere right?

Good Luck and Have Fun,

-Loneswinger

Im not going for a large quanity of product really, just small quanities but often. I will upgrade once I know what im doing for sure, I bought this still has a trial and error type still that given the right circumstances with produce a very drinkable product. Once Im comfrotable enough with the art of distilling I will for sure be upgrading to somthing bigger and better. Thanks to everyone on this forum that welcomed me and is giving good advice, it's really appreicated.

[Samohon]

Welcome to HD lake36whiskey...

Glad to have ya man...

[loneswinger]

I will upgrade once I know what im doing for sure, I bought this still has a trial and error type still that given the right circumstances with produce a very drinkable product. Once Im comfrotable enough with the art of distilling I will for sure be upgrading to somthing bigger and better.

Just what I wanted to hear!! Glad you are a forward thinker,

Cheers,

- Loneswinger

[dimasram]

Did you get the yeast to break actose to ethanol?