What'd ya'll make today?

[EricTheRed]

Made some Nutella Liqueur

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[samwell]

Five gallons of a UJ style sour mash, 11 months on oak staves!

Love the wall with the gaskets and tri clamps. Very organized work area!

[MooseMan]

Finally getting round to a mixed grain spirit run today that I've sat on for months.
A corny keg each of low wines from YLAY batches of whole oat, rolled barley and whole wheat.
I got the sack of oats and a sack of wheat for free, from the place I bought my last lot of molasses. The sacks had tears in and were spilling out onto the floor, destined for the skip.

Added the feints from my last grain run, got me to just under 70lts in the boiler.

At the moment I'm 7 jars in and still getting just a hint of heads but not going to be greedy.

Got my red wine soaked oak staves in a bowl on top of the boiler, getting regularly drizzled with a bit more wine as they dry off, these will be going straight into some of the middle hearts!

[Rusty Ole Bucket]

Finally getting round to a mixed grain spirit run today that I've sat on for months.
A corny keg each of low wines from YLAY batches of whole oat, rolled barley and whole wheat.
I got the sack of oats and a sack of wheat for free, from the place I bought my last lot of molasses. The sacks had tears in and were spilling out onto the floor, destined for the skip.

Added the feints from my last grain run, got me to just under 70lts in the boiler.

At the moment I'm 7 jars in and still getting just a hint of heads but not going to be greedy.

Got my red wine soaked oak staves in a bowl on top of the boiler, getting regularly drizzled with a bit more wine as they dry off, these will be going straight into some of the middle hearts!
17360728359593503962469682054694.jpg

How did it turn out Moose?


Rusty

[MooseMan]

Finally getting round to a mixed grain spirit run today that I've sat on for months.
A corny keg each of low wines from YLAY batches of whole oat, rolled barley and whole wheat.
I got the sack of oats and a sack of wheat for free, from the place I bought my last lot of molasses. The sacks had tears in and were spilling out onto the floor, destined for the skip.

Added the feints from my last grain run, got me to just under 70lts in the boiler.

At the moment I'm 7 jars in and still getting just a hint of heads but not going to be greedy.

Got my red wine soaked oak staves in a bowl on top of the boiler, getting regularly drizzled with a bit more wine as they dry off, these will be going straight into some of the middle hearts!
17360728359593503962469682054694.jpg

How did it turn out Moose?


Rusty

Well, I was actually preparing to be disappointed with it, as the middle hearts were just so lacking in flavour I was double guessing whether I should even take my usual middle hearts cut.

Then slowly but surely, the rich grain flavour from what I think is the barley started to creep in and just got better and better.
By the time I found a jar I didn't like, I was well down into the 40's ABV and had wisps of tails oil showing.

I ended up with approx 20lts of keeper @63%ABV and another 3 jars of maybe/maybe not at the tails end, that I'll decide on today or tomorrow. If it's good in a blend it will go into the main overall cut.
I added oak to some of the middle to late hearts that were super clean but starting to gain lovely flavours, straight after the run.

[Deplorable]

Nothing to distill today, so Im cold smoking another 18 pounds of cheese. The smoker is full of Medium Cheddar, Gouda, Mozzarella, and Monterey Jack.
Last month I did a little over 12 pounds of Cheddar, Gouda, Swiss, and Monterey Jack. I should be set for a couple of years now.

[The Booze Pipe]

Nothing to distill today, so Im cold smoking another 18 pounds of cheese. The smoker is full of Medium Cheddar, Gouda, Mozzarella, and Monterey Jack.
Last month I did a little over 12 pounds of Cheddar, Gouda, Swiss, and Monterey Jack. I should be set for a couple of years now.

I love smoked cheese, and smoking it! I just made a batch of turkey jerky in the smoker.

[Deplorable]

Nothing to distill today, so Im cold smoking another 18 pounds of cheese. The smoker is full of Medium Cheddar, Gouda, Mozzarella, and Monterey Jack.
Last month I did a little over 12 pounds of Cheddar, Gouda, Swiss, and Monterey Jack. I should be set for a couple of years now.

I love smoked cheese, and smoking it! I just made a batch of turkey jerky in the smoker.

A few months ago I found a killer deal on Round Tip Roast, I bought 10 pounds and turned it all into jerky. I vacuum packed it all in 6 ounce packages and froze quite a bit of it.
I've had my eye on a small beverage display refrigerator the Lodge barely uses. Just waiting for the next big purge and I plan to pounce on it and turn it into a dry aging cabinet.

[The Booze Pipe]

I finally completed a wheat bourbon that has been a looooooong time coming for me. About 3.5 gallons final product from a 50 gallon ferment.

[Beerswimmer]

Filled a corny keg with apple brandy @ 55% and put it in my attic to age until fall at the earliest. Picked &chopped & scrattered & pressed & fermented apples all fall as a test, next year I'll go 3 times harder!

[Big Smith Papaw]

Started a Rose Tequila wash this past weekend. I have a friend from Mexico that gave me a a recipe that his family has used for years. He doesn’t measure SG, pH or use specific yeasts with the product in mind so I made it my own (as usual). A simple Agave Nectar and water recipe turned into Agave Nectar, some Sugar to get me from 1.06 to 1.08, Fresh Lemon Juice, to drop the pH down to ~4.4, Rose Petals (why not?), Yeast Nutrient, and some K1-V1116 for the low temp fermenting and esters it produces (Wash sits at about 60deg). Then I’ll fill the gin basket with Rose Petals to see if it picks up.
This is only a ~2gal wash as it is a Trial Recipe. It will be single distilled from my little 1 gal Air Still first to see if it’s worth making again.
Anyway I hope everyone projects are turning out well and feel free to give opinions on the above wash!

[The Booze Pipe]

50 gallons of a takeoff from HBB - Honey & Oats bourbon fermenting furiously.

[EricTheRed]

Quince must.
Had 1.5 barrows of quince. Starting get worms etc.
Chopped cut into 8ths
Boiled for an hour.
Will pitch yeast today when cool enough
Got about 70 litres of must.
Target is quince brandy

[NZChris]

Four stripping runs of SSS yesterday, pot still spirit run today to make narrow heart cut for gin base and to provide feints for the Bokakob to turn into nice neutral.

[hbe5863]

I did a stripping run of sweet feed. 4 gallons of wash " I think that's the right term. and got a little over 2 quarts. It came off at 55%. I ran it down to 40% and cut it off. I have another 4 gallons to run. I also started another mash. This one I added 2 gallons of backset and left the "goo" in the bottom. I added water to the fermentor while I was running the wash. I am hoping the yeast left over in the fermentor will take off. I also added some enzymes to the new mash. I figure if it doesn't take off I will add some yeast tomorrow or the next day. I used Safale US-05 Dry on the first batch and like the flavor but I'm out. It was at 1.080 when I finished. That's the highest sg I have started with so I will see what happens. I ran this through a vevor 5 gallon still without the thumper. If anyone sees something that might be a problem, let me know please. Still below a rookie at this but it's still a heck of a lot of fun!

[SW_Shiner]

Nice, though for a stripping run id run till all collected is around 30%, about 10% or so off the spout. A lot of good alcohol and flavour left in the waste cutting the run that short. Also means you wont have to dilute with flavourless water for the spirit run.

[hbe5863]

Nice, though for a stripping run id run till all collected is around 30%, about 10% or so off the spout. A lot of good alcohol and flavour left in the waste cutting the run that short. Also means you wont have to dilute with flavourless water for the spirit run.

Thanks for the info. I thought about going further but we got snow today and I had to go be neighborly and dig people out so I cut it off. The next run I will take down further. I hope some of the good stuff is still in the backset and will come out in the next run.

[hbe5863]

Well, I must have done something right. The mash is bubbling away like a kid blowing bubbles in milk. I'll run the other half of the first mash tomorrow. This time I'll take SW_Shiner's advice and run it down to 10% or so. Thanks for the advice!

[kiwi Bruce]

First run of a Bourbon.

[NZChris]

My first ever Stone Pine schnapps, then an All Feints run with my Bokakob to tidy up the feints collection.

[MooseMan]

Running 2 gal of stripped assorted wines that I've had stashed for months. Mostly from reds.
Not exactly a fine flavour, but it's only intended for fortifying some of my own hedgerow red to make fake port.

[Konsekvens]

Spirit run of 3x birdwatcher. Preparing for Gin next week...

[SW_Shiner]

Blended last weekends cornflakes whiskey run. 6.5L @ 63% on one heavy toast and one medium toast American oak domino per 2L. 6L for ageing, 500ml kept for fast ageing for drinking collection.

[shadylane]

I made nothing, but I did supervise someone else that borrowed my malting trays, drying and kilning equipment.
Here in my neck of the woods it's the beginning of perfect malting weather for barley. Next month is wheat and then corn.

[hbe5863]

Mistakes lol. It wasn't today but Saturday. I was doing a run of sweet feed whiskey and after the first quart it puked on me. Never had that happened before and didn't realize what had happened. First jar was clear. Second started getting cloudy and I didn't think about it. Just thought I was getting to the tails a little early. It's my first time doing a sour mash and I thought that might be the issue. Kept running and the next jar was clear. Let it get some and nan it was nasty. Super sour. Got to half a jar trying to figure out what the heck and it just got worse. Finally called it at 2.5 qts and shut it down. When I started to pull the still apart, some liquid dripped on the lid and was full of sediments. That's when I figured it out. Got everything cleaned and have been reading up on here. I'll have another batch to run this weekend and I'll just put it in the wash and re run it. Thanks everyone for all you're knowledge you've shared on here. Saved me from dumping it out.