Home Distiller

Posted: **Sat Jul 22, 2023 6:01 am**

Coconut flavored tequila shots at my daughters 47th birthday party.

Posted: **Sat Jul 22, 2023 6:10 am**

NZChris wrote: ↑Sat Jul 22, 2023 1:44 am
NZChris wrote: ↑Wed Jul 19, 2023 10:16 pm C’mon Chris. You can’t “open the door” like that without sharing your recipe. Inquiring minds want to know.
ss
I wasn't there, but I've heard that everyone who tried it, liked it.

This one was chopped pineapple, grated apples, pounded raisins, sugar, fermented to dry in a bucket, then carbonated in recycled plastic lemonade bottles.

A trick I use is to mark the neck of the soft drink bottle at the level of the beer/cider/ginger beer/skeeter pee/whatever, with a permanent marker, squeeze the air out of the bottle then tighten the cap. If the pressure gets too high, the level will drop more than 1/4" under the mark. Do whatever you have to do to maintain the level, like loosen the cap just enough to let it leak, but not enough to blow off and give the family something to laugh about for the next week.

When the bottles have a nice amount of pressure, chill them in the fridge upside down. I cut down the bottom half of the same type of bottle to make a stand. After a few days, you can get rid of a lot of the yeast by loosening the cap, (I suggest you do this outdoors).

The French do this with champagne and even cider, to get the yeast plug out of the bottle. The official term is "Dégorgement" and I've tried it the way they do, by upending in a tray of salted ice until the yeast plug freezes, then opening quickly to pop the plug out and recapping, it's messy and wasteful, I only did it once! Haha

Posted: **Sun Jul 23, 2023 1:25 am**

Ah, a bottle of unbranded NZ$7.20 Cab/Merlot courtesy of the great nation of Chile and the fantastic supermarket Pak ‘n Save. The cleanskin range occasionally throws out an absolute winner and this is one of them. But I’m about to have a sneaky Pálinka to wrap up the weekend. Rhubarb. Just a drop cos it’s quite aggressive.

Posted: **Sun Jul 23, 2023 11:59 am**

Had a few too many last night. Sipping on a Kentucky Kolsch style beer by the pool...

Posted: **Sun Jul 23, 2023 11:00 pm**

MooseMan wrote: ↑Sat Jul 22, 2023 6:10 am
NZChris wrote: ↑Sat Jul 22, 2023 1:44 am
NZChris wrote: ↑Wed Jul 19, 2023 10:16 pm C’mon Chris. You can’t “open the door” like that without sharing your recipe. Inquiring minds want to know.
ss
I wasn't there, but I've heard that everyone who tried it, liked it.

This one was chopped pineapple, grated apples, pounded raisins, sugar, fermented to dry in a bucket, then carbonated in recycled plastic lemonade bottles.

A trick I use is to mark the neck of the soft drink bottle at the level of the beer/cider/ginger beer/skeeter pee/whatever, with a permanent marker, squeeze the air out of the bottle then tighten the cap. If the pressure gets too high, the level will drop more than 1/4" under the mark. Do whatever you have to do to maintain the level, like loosen the cap just enough to let it leak, but not enough to blow off and give the family something to laugh about for the next week.

When the bottles have a nice amount of pressure, chill them in the fridge upside down. I cut down the bottom half of the same type of bottle to make a stand. After a few days, you can get rid of a lot of the yeast by loosening the cap, (I suggest you do this outdoors).
The French do this with champagne and even cider, to get the yeast plug out of the bottle. The official term is "Dégorgement" and I've tried it the way they do, by upending in a tray of salted ice until the yeast plug freezes, then opening quickly to pop the plug out and recapping, it's messy and wasteful, I only did it once! Haha

I made a blast freezer for that, freezing only the neck, and was regularly making sparkling hard cider, wine and ginger beer, and got really proficient at it. Our drinking habits have changed, so I haven't done it for years, but I still have the equipment.

Posted: **Mon Jul 24, 2023 11:26 am**

Yeah same for me Chris, I was making hundreds of litres of cider a year but the last couple of years it's been just a keg or two.

Currently having a glass of gin and tonic with the wife, batch number 17 is a good one!

Posted: **Fri Jul 28, 2023 4:03 pm**

Sipping a little odins on ice. I actually think sitting a while has mellowed it out slightly.

Posted: **Fri Jul 28, 2023 5:02 pm**

Sipping on a Margarita. Tres Agaves Organic Blanco.

Posted: **Fri Jul 28, 2023 10:48 pm**

Mezcal de Pechuga made using local agave and local produce. Very yummy but, because I can only make small batches, it's not something I share unless you happen to be in my shed.

Posted: **Sat Jul 29, 2023 4:33 pm**

A bourbon Stinger made with HBB and creme d menthe. Actually, I got a pretty good buzz off of one drink. Of course, there is 4 ounces of hooch in it, and I haven't eaten all day, but...

Posted: **Sat Jul 29, 2023 4:40 pm**

Deplorable wrote: ↑Sat Jul 29, 2023 4:33 pm A bourbon Stinger made with HBB and creme d menthe. Actually, I got a pretty good buzz off of one drink. Of course, there is 4 ounces of hooch in it, and I haven't eaten all day, but...

A 4 ounce shot.......we may be related

Posted: **Sat Jul 29, 2023 7:50 pm**

Bradster68 wrote: ↑Sat Jul 29, 2023 4:40 pm
Deplorable wrote: ↑Sat Jul 29, 2023 4:33 pm A bourbon Stinger made with HBB and creme d menthe. Actually, I got a pretty good buzz off of one drink. Of course, there is 4 ounces of hooch in it, and I haven't eaten all day, but...
A 4 ounce shot.......we may be related

Its equal parts bourbon and creme d menthe. So it's really not a super powerful drink. The correct recipe is made with cognac and creme d menthe.
Now Im drinking a glass of apple pie on ice.

Posted: **Sat Jul 29, 2023 8:34 pm**

creme d menthe, any one have the recipe?

Posted: **Sat Jul 29, 2023 9:45 pm**

Lincoln county style sourmash whiskey.
Not mine, but done in someone else's shed.
It would be great in a couple more years, but It's doomed to being consumed before then.

The old farts in my neck of the woods are retired and slowly dying off.
But there's a new and larger crop of hobby sized shiners in the making.
What they make is for pleasure and pride, not profit.

Posted: **Sat Aug 05, 2023 2:37 pm**

Some apple brandy. Last year. I think it's going on a year I'm not by the date label so not sure. But dam it's apples.

Posted: **Sun Aug 06, 2023 10:07 am**

Made some apple pie ( with SSS )about two weeks ago, maybe three weeks ago... Taste great today. Just got done with the honey do list... No time for some self made medicine.

Posted: **Mon Aug 07, 2023 3:50 pm**

At the moment, some white dog 13% rye.

Posted: **Mon Aug 07, 2023 7:03 pm**

Can't beat this one for $25. Damn, I didn't tip over. That photo is good on my phone.

Posted: **Mon Aug 07, 2023 11:01 pm**

Sampling an eight year old rum labeled Feints of Feints. Even though it was made using the leftovers at the end of a series of rum ferments and distillations, it is nicer than some of the younger heart cut rums aging in my cellar and some of the commercial rums in my collection.

Beer chaser.

Can't drink much because I'm the cook and the smoked pork on the rotisserie isn't ready, yet.

Posted: **Mon Aug 07, 2023 11:06 pm**

Well ran my AG on the weekend so with the heads decided to get my shed fridge going with them, then looked at the shed battery and it was bubbling away fully charged so put the fridge on electric and this arvo chugging along with nice cold homebrew beers and put another beer brew down today to keep up the tradition.

Posted: **Tue Aug 08, 2023 12:55 am**

Well, Justina and I are trying to go dry Mon to Thurs this week to see if we’re alcoholics or not, and to be perfectly Francis I’m feeling a bit edgy! Chomping on a lot of celery to calm my nerves. Making a helluva noise.

Posted: **Tue Aug 08, 2023 2:10 am**

Deplorable wrote: ↑Mon Aug 07, 2023 3:50 pm At the moment, some white dog 13% rye.

KCB?

Posted: **Tue Aug 08, 2023 11:25 am**

Bradster68 wrote: ↑Tue Aug 08, 2023 2:10 am
Deplorable wrote: ↑Mon Aug 07, 2023 3:50 pm At the moment, some white dog 13% rye.
KCB?

Knob Creeks Mashbill.

Posted: **Tue Aug 08, 2023 4:39 pm**

Deplorable wrote: ↑Tue Aug 08, 2023 11:25 am
Bradster68 wrote: ↑Tue Aug 08, 2023 2:10 am
Deplorable wrote: ↑Mon Aug 07, 2023 3:50 pm At the moment, some white dog 13% rye.
KCB?
Knob Creeks Mashbill.

I'm just finishing my cement floor in garage then I'm on to that rye bourbon who we both know was nice enough to provide it.

Posted: **Wed Aug 09, 2023 2:07 pm**

A whitedog sugarhead from some corn rye honeymalt. Very sweet

Posted: **Wed Aug 09, 2023 2:16 pm**

Hope you floor turned out great. I'm having some All Bran @ 40%. In my second..... Life is good.

Posted: **Wed Aug 09, 2023 5:21 pm**

Straight corn whiskey at 43% aged 21 months in a 2nd use 5 gallon barrel.

Posted: **Wed Aug 09, 2023 5:30 pm**

Wildcats wrote: ↑Wed Aug 09, 2023 2:16 pm Hope you floor turned out great. I'm having some All Bran @ 40%. In my second..... Life is good.

Absolutely life is good.

Posted: **Wed Aug 09, 2023 5:38 pm**

Sippin on some purified honey aged on toasted peach

Cheers to y’all!

-j

Posted: **Wed Aug 09, 2023 5:43 pm**

jonnys_spirit wrote: ↑Wed Aug 09, 2023 5:38 pm F691F103-CB5C-4E94-B9F3-A78ED27C7010.jpeg

Sippin on some purified honey aged on toasted peach

Cheers to y’all!

-j

Now that looks tasty

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