Home Distiller

Samohon wrote: my beer-making and distilling enterprises are separate issues, but kinda go together if you know what I mean...
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I SO want to show you guys my 4 tap Keezer! SUCK!
I guess those of you that would care have probably seen it.....

ran 5 gal of 2nd gen sweetfeed earlyer 2day...decided to dump it all in with feints i had...ended up with 2 1/2 -3 gals of 50%....refluxed and on 7th jar of 200 ml now running off at about 185 proof not sure when my night will be over

fullhouse wrote:: not sure when my night will be over

HA!! I was wonderin that last night.... When I ran 10 gallons of Rum wash in pot mode.

I started a 5 gal batch of corn,last Sat. all other batches have been ready 5-6 days,this stuff is still gettin,in the water bottle,temp for forment is always in the 70's,I did add 2 cans of sweet corn to this batch,what you guys think?

Have 10 1/2 pounds of grain in the kettle now. BIAB method.
The grains were for a Belgian Golden Strong, but I used the yeast for another brew, used the hops for something else.... All that was left was the grains.
After the ferment is done, I'm going to turn part of it into malt vinegar and distill the rest.

Just working out the numbers to a crown royal clone:
1L generic cornflakes, 2Kg of light honey, 3kg of sugar, cook all the sugars and cornflakes together in 10l water, cool and mix with 10l cold water.
Should give about 23 liters of mash (bread yeast) with a strong corn flavor, but with a light sweet "something else" coming from the honey.
Make the cuts on a double run thru a potstill. Age it on medium toasted oak with a dried apricot added. Based on Blueflames' recipe from the old site.
Anyone try anything like this? I just set 23 liters to ferment..
(And.....has anyone had any good luck making rum in europe from brown sugar? The dark beet syrup doesn't work)

Stilled off a new recipe of rum, got a batch of All Bran about ready to head in for stripping, and starting a UJSSM right now. It's going to be a nice week...

Got 5 gallons of all-malted rye waiting for the still.... Damn stuff fermented dry in less than 3 days, and caught me off-guard! I never try for fast ferments and always expect a week or more, but damn! All I used for yeast was the little yeast cake from the bottom of the homebrew I was enjoying while mashing the rye.

Woohoo! Smells delish!

My first batch of apple pie did not last so Monday I had a 16 hour run and most of it will be dedicated to about 3 gallons of apple pie, the rest will be saved for the future!

Had a buddy give me a gallon of feed molasses. I got a few nutrigrain bars, some blueberry and some raspberry. And I have a couple of bananas about to go bad. Didn't pay a dime for any of it and I'm not a huge fan of feed molasses myself, so it's all going in the fermenter...

Stripped a bunch of wine spiced pumkin, fig, plum etc then added to a bunch of feints i had arround. Diluted to 35 and re-ran ended up with what i would swear blue is tequila - aired and made my cut and have enough to make 5.5L at 40% - damned if i'll ever be able to repeat it, though i think that the fig wine had something major to contribute

Stripping a 4th generation All Bran. This stuff gets better with each ferment. I would like to personally thank Rad for making my weekend poker games just a little tastier.

Racked a first gen UJSM, then put more sugar and water to it.
When it's finished, I'll run 10 gallons of gen 1, then have backset for 10 gallon batches.

heating up 4 1/2 gals of fients...in for a long night it seems

Found a nice white grape juice (sterile filtered, and with no additives) at the local market for about 1euro ($1.30) per liter. WIthout adding any sugar, it should ferment dry at 9-10%abv. Fermenting it with EC-1118 to see what kind of wine it becomes. If the wine isn't much good- then it becomes brandy. If the brandy is no good- vodka!

I ran a batch of oatmeal rye today. Mixed up 2.5 gallons of hearts and put in some of a charred oak spiral. Its coloring up quickly. The distillate is great white, I hope the oak works well for this recipe. I can't wait to try it in a few weeks. This project is something of a job interview... I'm angling for a job as a legit distiller for a local brewery... This is meant to be a sample of my work... Wish me luck!

pulled some blackberrys out of the freezer from last year and started some pantie dropper...mom wants to try it! im 45 but maybe dad can get me a lil brother some how

Been slowly adding pinches of Lapsang Souchong tea to an oaked all grain. See if I can get a little smokey infusion happening, slowly.

Good luck dawg!

Smoky tea? Interesting..

rye ujsm and my first rum wash..

Saturday actually, a "mostly" all grain mash, 30 gallons total, 50 pounds of corn, cooked, enzymed, DAP'd, 32 ounces of corn syrup, 5 pounds of sugar. Yeah I overloaded it and got a miserable SG reading. I also took out most of the corn about three days and just left about 5 pounds in there.

I did learn something though.

Let the mash settle when racking your wash. It took me all day to get my wash out, but it was worth it because the product was noticeable better smell and taste, all cuts were more distinct and there was a noticeable reduction in blue cloudly product.

I would take off several gallons until the bottom crud stirred, then let it settle for several hours. I tried to only remove clear liquid.

I stopped the run early and got about a gallon of usable product. Even the transition betwenn cuts was more distinct.

I siphon or bucket the clear liquid off the crud and then use a paint strain bag and squeeze. Then let it rest overnight in a carboy and siphon off the clear stuff.

I'm doin an all corn AG just using alpha and gluco for saccrification using my no-boil method. I doin 8 lb cracked corn w/ 1 gal backset and 4.5 gal sparge water. Did two yesterday and geting OG around 1.05 which is what I expected. After the overnite soak in the backset I'm usin 3 gal to cook corn and then 1.5 gal to cool it back down to add alpha. Man that stuff get really thick and gooey but the alpha really does the job. Endin up with 4.5 gal a wort. I'll pitch yeast on three batches in one of my conicals today sometime.

Big R

First run, 9lbs corn 4lbs 6row. 2.5 lbs suger.. Not perfect but deff. Drinkable. And now the fun starts!

Just stripped a mollasis sugar run. nothing exotic just some simple booze. will run it slow with some heads n tails later.
Started another 25 gal wash of sugar, potatos, Bran flakes, and Shredded Wheat. Smells good and yeast is tearing it up.

strippin 10 gal of sweet feed as i type....sippin on some SF on charred cherry mmmmmmmm

Cheers fullhouse, i'm also strpping sweet feed and sipping on some as i type ! Did a fients run today also, been a long day

started up a batch of the old boys recipe,

100L water
25Kg sugar
90g yeast (bulk food store)
450g bran
2kg rye, ( grade "A", cracked, unmalted, uncooked)
2 tablets beano ( not in old recipe)

that was two days ago,
smells super great and going off like a firecracker,
hardly wait to cook,
first have to cook off 160L of birdwatcher,
few more days to go there,

manu de hanoi wrote:today I'll try to ferment pineaples and oranges. I am not convinced that fermenting fruits gives better taste than maceration...

Ditto,I guess any discussions will lead to the conclusion that "whatever tastes best to you is what's best" but, I'm thinking fruit fermentation is a lot of trouble/expense when a sugar wash and maceration is going to give you all the fruit flavor you want.

Marmalade wine - 4-5 jars of homemade marmalade from the house we moved into + 2 1/2 empty bottles of lime cordial concentrate topped up to about 4-5 L and added bakers yeast - it's going like stink! huge Krausen. I'm amazed given the lack of nutrients i thought would be there.
If it's no good as a wine i'll use it for a gin distillation to get my citrus flavour - still another 30 odd jars of marmalade there to be used if i need more!

chuck in a bit of pectinase if you haven't already to deal with the marmalade