New guy here

[bassfisher]

Hi everyone,

I'm a hardcore fisherman looking to go pro one day. I'm 23 y/o so I'm legal to be here

Just found the site after a while of trying to find some guidance. I've been interested in trying my hand at this for a while now, just have no idea where to start . I did a little searching before making an account and it's mostly Greek to me lol. I'm not a chef or a plumber (seems like this fits those descriptions fairly well). It almost seems (to me anyway) like there is only one right way or one proper still per type of alcohol, and I don't want to mess everything up. So my newb question is this:

Can someone direct me to plans for a beginners still that I can make for under $100 (if there is such a thing)? If there is, is it possible to make shine in it? If so, is there an easy recipe to follow?

It's on my bucket list to try it once or twice, and since the only people that make it around here are so secretive (and possibly dangerous) I have no way of getting it other than making it.

Anyway, looks like a pretty informative place and I hope to learn lots from you guys.

Cheers,

Bassfisher

[Bushman]

Welcome to the forum, I would not classify myself as a hardcore fisherman but do spend a lot of time and money chasing them throughout Washington and the Gulf Islands of Canada. I usually go after salmon, halibut, and lingcod looks like you might be more into bass.

[rad14701]

Greetings, bassfisher...

What still you build first (yes, you'll build more) depends on what type of spirits you primarily plan on making... For flavored spirits you can't be a simple pot still from a cost point of view... You really don't need detailed plans, just an understanding of the theories and fundamentals and base your still off any of several discussed here in these forums... It can be as simple as a stock pot or legally procured beer keg, a 1/2" x 20' copper worm, and a flake stand large enough to hold more cooling water than the boiler can hold... Take the time to do what we consider mandatory research and you'll know when you're ready because you won't have tons of questions, you'll know all of the answers...

Good luck, stay safe, and enjoy the journey...

[bearriver]

Hey brother. Im a 23 year old fishman hunter in nw washingon. Love those steelhead! Welcome to the forums.

My best advice is to take the advice of the master distillers as gospel. And digest until your eyes bleed. Ive been here lurking for years and it just clicks when you understand the fundamentals. I cant wait to fire up my pride n joy. I still feel that I have more research to do (believe it or not) before I start fermentin.

[bassfisher]

Salmon and steelies are also favorites of mine, but I have sponsors for bass so I usually just say bass angler lol. I do fish for a little bit of everything though.

I've been reading through here most of thee day, and there is more information that I can wrap my head around Is there a post somewhere that describes common terminology and what the abbreviations stand for? That is the source of most of my confusion.

Got some good news today though: I found my first still already. Still have to buy it, but it should serve the purpose just fine. It's a 10 gallon stainless steel turkey deep fryer with a locking lid. Any opinions on this type of thing?

I realize this isn't the proper place for questions and stuff, still trying to learn the site and figure out where things fit in.

[googe]

Welcome.mate, love bass fishing!!, nothing smashes a lure better . have a look here http://homedistiller.org/forum/viewtopi ... 46&t=30458.

[pfshine]

Welcome to best place on the web. Just take your time have fun and be safe.

[bassfisher]

Thanks googe! I have been looking all over for that!

[bassfisher]

One thing that list doesn't mention is a cooler. Is that the bucket of cold water your run your copper tubing through, or is it an actual cooler like you would bring camping? I noticed someone said they mix their mash in a cooler, but then Google images on still plans call the bucket of water or ice a cooler.

Found the recipe I am going to start with. Getting really excited about finally trying this