What'd ya'll make today?

[Beerswimmer]

Spirit ran it. Tastes great!

[Beerswimmer]

Pit into a barrel at 55% to try and get some sweetness. The barrel held bourbon, then maple syrup.

[dieselduo]

Making a loquat brandy

[NZChris]

Trod my grapes for my annual brandy.

[greggn]

"Quarantine Bourbon"

Using the odds-n-ends of grains on hand ...

9 lbs corn
2 lbs red wheat
2 lbs toasted, unmalted barley
1 lb toasted oats
1 lb white rice

I have a used barrel stave that I'll re-toast and char for aging in glass. I'll have a nip on each anniversary of this odd event.

[Yummyrum]

Making a loquat brandy

That interests me

Sadly ...usually , the local Bats and possums get them before we do

[The Baker]

And the Queensland Fruit Fly.

Geoff

[6 Row Joe]

Ordered some grains for a Corsair Ryemageddon run. (and a few extras for other projects)

[SwollenGoat23]

I Made a Pot Still Today! (Actually last night)
I ordered 2-2" 90*'s and an extra 2" clamp and it came in yesterday evening!
I like the fact it's modular and I can add or take away plate sections or just run straight to the condenser.
Hopefully, Sunday I get to run some more of my HBB through it!
It's not perfect w/the dephleg and things but it will suffice for now.[IMG]https://uploads.tapatalk-cdn.com/202004 ... d4bc70.jpg[/IMG][IMG]https://uploads.tapatalk-cdn.com/202004 ... cd9300.jpg[/IMG]

[Windswept]

Nice, I’m waiting on the parts for one that’s virtually identical, they’ve finally made it across the ocean from China.

Ordered them January 12th...

[SwollenGoat23]

Nice, I’m waiting on the parts for one that’s virtually identical, they’ve finally made it across the ocean from China.

Ordered them January 12th...

Understood, my Flute was the same way, it seemed to take forever.

[Bushman]

Didn’t make anything but bottled my lemoncello.

[Windswept]

Mixed up another batch of sanitizer for local small businesses.

Used my glass still to get a bunch of 40% neutral up to 94%.

[Beerswimmer]

Stripping rum today. The first of 4 batches made up of 30% blackstrap and 70% water with a pinch of epsom and a sack of seashells and bread yeast.

[SaltyStaves]

UJSSM gen1and 2 combined for a spirit run. Will be doing a wide cut and rapid aging some charred oak with it for other projects.

[Bushman]

Started a run of rye.

[zed255]

Spirit run of AG rice 'whiskey', kinda like shochu. Remarkably clean without ANY offensive tails, and heads were relatively mild and minimal. There's tails but they never got nasty or cloudy. Ran way down to 4% ABV output just to see.

[Beerswimmer]

Spirit run of AG rice 'whiskey', kinda like shochu. Remarkably clean without ANY offensive tails, and heads were relatively mild and minimal. There's tails but they never got nasty or cloudy. Ran way down to 4% ABV output just to see.

What was your recipe?

[zed255]

What was your recipe?

My adventure here:
viewtopic.php?f=32&t=77635#p7597073

The short version is boiled rice, water, liquids enzymes and EC-1118. Ratio was about 2.4lb grain per US gallon.

[SaltyStaves]

Stripping Gen 3 UJSSM in the boiler with Gen 2 of Odin's Rye Bread Whiskey warming up in the preheater.

[6 Row Joe]

Brewed 5 gallons of Orange Shandy today. Mashed 5 gal of Popcorn Sutton yesterday.

[NZChris]

Ran some neutral through feijoa pulp in a gin basket to make essence. It tastes like feijoa at the moment, especially with some sugar added, but will it tomorrow?

[Tummydoc]

Had to Google that fruit Chris. Hard for people to describe the taste from what I read. Probably like folks in my neck of the world describing the flavor of huckleberries to people that only know blueberries.

[NZChris]

Ha ha, Tummydoc. I've got three varieties to aid pollination and to spread the season and they all taste different side by side, but all taste like feijoa
This is the first time I've used only this particular tree to try and capture it in a bottle.

And no... I've never tasted Huckleberry. How would you describe it?

[SaltyStaves]

Odin's Rye bread Whiskey. The hearts are tasting like Coco and dark chocolate.

[NZChris]

Made a 5* strength gin essence because I was getting low on gin, then I had a sort out of the house liquor cabinet and found several part bottles of very nice gin that need 'tidying up'.

Made up a rum blend because I'd run myself out, then found a nearly full bottle that I'd hidden in the back of the cabinet a year ago.

Made candied ginger because we are in lockdown and can't buy any to make our Feijoa and Ginger Jam. I'll probably find a bag of that at the back of the pantry tomorrow

[SwollenGoat23]

Made a 5* strength gin essence because I was getting low on gin, then I had a sort out of the house liquor cabinet and found several part bottles of very nice gin that need 'tidying up'.

Made up a rum blend because I'd run myself out, then found a nearly full bottle that I'd hidden in the back of the cabinet a year ago.

Made candied ginger because we are in lockdown and can't buy any to make our Feijoa and Ginger Jam. I'll probably find a bag of that at the back of the pantry tomorrow

You should buy a Lottery Ticket! It's been a lucky Day! Congrats!

[DetroitDIY]

I know... if you make a good neutral there's no need for charcoal. But, I'm a tool guy, and I made some good neutral, and some that I wasn't quite sure of. So I decided to filter it. But I wanted a tidy system, where I could rotate the charcoal from newer to older to trash, and replace the cotton filter, and store it all while keeping the charcoal wet and sanitary, and let it filter slow without any evaporation of contamination of the spirit. Sooo... I picked up some 1/6 kegs for a good price (not stolen) that I wanted for exploring thumpers anyways, and put some 2" ball valves on them that I picked up for dirt cheap while in China (seems a life time ago now), and put this together.

Stainless screens that fit inside the PTFE gaskets (once I cut out the portion of the gasket inside the bead) between each stage. Put a fresh filter in the 2" stage just above the bottom valve, put charcoal in each of the (3) 8" stages. Disconnect the top 1/6 keg and valve. Fill it up with my suspect wash. Mount it back on top, open both valves and let it run. Next day or three, shut the valves and remove the bottom keg with the cleaner spirit.

Still waiting on the screens to arrive in the mail... hoping to give it a go this weekend.

[Jstroke]

And no... I've never tasted Huckleberry. How would you describe it?

Huckleberry look very similar to high bush blueberry when ripe. They get a deep blue/black color. The skins are thicker and the seeds are small but harder than blueberry so there is a little more “chew” like wild or black grapes vs red table grapes. To me when fully ripe, they are cleaner and slighly tarter than blueberry, but much more flavor. On a side note they make incredible wine.

[The Baker]

I have 70 litres + 70 l + 80 l of sugar wash (TPW) that's been fermenting for a few days.

This is my third day distilling an earlier batch of TPW, about 100 litres, should finish it tomorrow?
First run through my little 20 litre pot still.
I had intended to use the bigger (about keg size) pot still that is being converted to electric but I
am still waiting on the postal system for copper ferrules, nearly four weeks now.
So I guess I will start the spirit runs with the little still.
Takes a lot longer.

Geoff