Home Distiller

Posted: **Wed Aug 09, 2023 5:49 pm**

Bradster68 wrote: ↑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

I’m just “sampling” from the #2/4 in this solera series which is @ about 18 months

I might hafta sample/compare #3 in a few minutes !

Cheers,
-j

Posted: **Thu Aug 10, 2023 2:49 am**

jonnys_spirit wrote: ↑Wed Aug 09, 2023 5:49 pm
Bradster68 wrote: ↑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
I’m just “sampling” from the #2/4 in this solera series which is @ about 18 months I might hafta sample/compare #3 in a few minutes !

Cheers,
-j

Well done. Iv searched your "aged honey" and came up with nothing. Is this a mead of some sort

Posted: **Thu Aug 10, 2023 4:08 am**

Bradster68 wrote: ↑Thu Aug 10, 2023 2:49 am
jonnys_spirit wrote: ↑Wed Aug 09, 2023 5:49 pm
Bradster68 wrote: ↑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
I’m just “sampling” from the #2/4 in this solera series which is @ about 18 months I might hafta sample/compare #3 in a few minutes !

Cheers,
-j
Well done. Iv searched your "aged honey" and came up with nothing. Is this a mead of some sort

It’s essentially distilled mead or “honey shine”. I save and recycle honey dunder and feints into each batch. Add some nutrients, pH it up with calcium hydroxide and shells. Small batch since it’s a little pricey and I use melter honey for the bulk of the fermentables since its a little cheaper and local honey to top up with more fermentable. I’ll reference a mead tosna calc for nutrient course. I keep a four jar solera that totals about 2 gallons. Each jar with different wood treatment.

I think the wood is well seasoned after almost two years so next couple times I top up the solera the wood will surely have less influence but I do ~15g ferments in a 20g brute can which yields one strip / ~5g low wines. That give me two spirit runs in the small 2.5g still yielding about 1/2g after cuts at barrel abv. All pot stilled

not sweet. Definitely a neat drop of sippin likker

Cheers,
-j

Posted: **Thu Aug 10, 2023 4:40 pm**

Last night was sipping on some SBB’s molasses rum, very nice.
Night before 8 month old bourbon made from Odins Cornflakes recipe, very nice too

Posted: **Thu Aug 10, 2023 6:40 pm**

Tequila, earlier today I bottled 6 fifths of Raspberry Liqueur that I had several tastes while bottling.

Posted: **Fri Aug 11, 2023 1:31 am**

My take on traditional Poitín, which I call PoitíNZ, as it is made with NZ grown grains (malted barley and malted oats). Half of the barley is heavily peated.

Posted: **Fri Aug 11, 2023 1:42 am**

North Carolina Bourbon and cola.

Posted: **Fri Aug 11, 2023 2:28 am**

jonnys_spirit wrote: ↑Thu Aug 10, 2023 4:08 am
Bradster68 wrote: ↑Thu Aug 10, 2023 2:49 am
jonnys_spirit wrote: ↑Wed Aug 09, 2023 5:49 pm
Bradster68 wrote: ↑Wed Aug 09, 2023 5:43 pm

Now that looks tasty
I’m just “sampling” from the #2/4 in this solera series which is @ about 18 months I might hafta sample/compare #3 in a few minutes !

Cheers,
-j
Well done. Iv searched your "aged honey" and came up with nothing. Is this a mead of some sort
It’s essentially distilled mead or “honey shine”. I save and recycle honey dunder and feints into each batch. Add some nutrients, pH it up with calcium hydroxide and shells. Small batch since it’s a little pricey and I use melter honey for the bulk of the fermentables since its a little cheaper and local honey to top up with more fermentable. I’ll reference a mead tosna calc for nutrient course. I keep a four jar solera that totals about 2 gallons. Each jar with different wood treatment.

I think the wood is well seasoned after almost two years so next couple times I top up the solera the wood will surely have less influence but I do ~15g ferments in a 20g brute can which yields one strip / ~5g low wines. That give me two spirit runs in the small 2.5g still yielding about 1/2g after cuts at barrel abv. All pot stilled not sweet. Definitely a neat drop of sippin likker

Cheers,
-j
Great info Johnny. Iv made lots of mead in the past and it's aging nicely, but haven't distilled any yet. The price of honey has doubled here in past year so I'll be setting up hives soon. When I do distill some I'll use your tips for sure. Thanks again sir

Posted: **Fri Aug 11, 2023 4:26 pm**

What the hell.....Am I the only one drinking?
2 post in a row

. Maybe I am a juice patch.
More white heart sugarhead

Posted: **Fri Aug 11, 2023 6:16 pm**

You're not alone Bradster, I'm drinking sugar shine of unknown vintage.
It's smooth but tastes kinda flat. The hydrometer says it's around 50%

Posted: **Fri Aug 11, 2023 8:38 pm**

Found this behind a stack of books in my shed where I hide things from my daughter’s band-mates. Shhhh. Bonus! Tastes better than it did a year ago.

Posted: **Fri Aug 11, 2023 11:05 pm**

Breakfast of Champions.

An oaked and aged UJSSM style sugar wash made using a variety of breakfast cereals that visitors left in our pantry when they went home eight years ago.

Very nice.

Posted: **Sat Aug 12, 2023 12:42 am**

NZChris wrote: ↑Fri Aug 11, 2023 11:05 pm Breakfast of Champions.

An oaked and aged UJSSM style sugar wash made using a variety of breakfast cereals that visitors left in our pantry when they went home eight years ago.

Very nice.

That’s a very good idea. In fact, I reckon with a bit of effort I could find a fair bit of unloved cereal in the village. Cheers, Chris.

Posted: **Sat Aug 12, 2023 1:26 pm**

2 1/2 yr old hi rye bourbon proofed to 90.

Posted: **Sat Aug 12, 2023 1:45 pm**

higgins wrote: ↑Sat Aug 12, 2023 1:26 pm 20230812_172351.jpg

2 1/2 yr old hi rye bourbon proofed to 90.

Wow. 2.5 you old Congratulations. I'm sure that taste mighty fine

Posted: **Sat Aug 12, 2023 4:25 pm**

Wine with garlic shrimp as appetizers before dinner.

Posted: **Sun Aug 13, 2023 12:46 am**

Earlier, I sampled quite a bit of white Rumsky made from LME and molasses.
It was a good Saturday night in someone else's shed with old farts and a relatively new distiller.
The newbie supplied the Rumsky.

Posted: **Sun Aug 13, 2023 1:28 am**

Small price to pay for the info he would have received that night

Posted: **Sun Aug 13, 2023 10:27 am**

I made up some apple pie to drink.
It came out pretty good.

2 parts 90%+ likker
3 parts apple juice
1 part sliced apple juice concentrate

Good over ice!

I did end up adding clove and cinnamon to the half that's left.

The spice contribution from the concentrate is a little subtle for me.

Also, I tried it with a higher portion of the concentrate and it gets to be a little syrupy.

Posted: **Wed Sep 13, 2023 3:05 pm**

https://chattanoogawhiskey.com/founders ... ary-blend/

Celebrating our wedding yesterday with a bottle of the founder’s solera blend.

Stopped by the tasting shop in downtown chattanooga after dinner and picked this up. This is their experimental 130g Vendome. I’ll have a couple drams tonight and into the cabinet @ home for further research later.

Cheers,
jonny

Posted: **Wed Sep 13, 2023 5:20 pm**

Jonny,

You got married? Congratulations!!! Gonna tip a few drams in your honor!

May your guitars always ring, your ferments finish dry and a lifetime of happiness to you both!

Posted: **Wed Sep 13, 2023 5:24 pm**

Congrats Johnny!
Had a dram of white dog KCB (if you know, you know) then a glass of PNW malbec from a winery that took over the land I used to hunt pheasant on in my youth.

Posted: **Thu Sep 14, 2023 6:27 am**

We are spending more time on our boat so lately my wife’s drink of choice has been Bloody Mary’s. She likes Zing Zang for the Bloody Mary mix.

Posted: **Thu Sep 14, 2023 8:34 am**

Twisted Brick wrote:

Deplorable wrote:

Thanks guys! Lifting a dram towards y’all too!

Cheers,
J

Posted: **Thu Sep 14, 2023 8:47 am**

It's national sober day in the states, but that's not a holiday I plan to recognize. After work I'll tip a dram for all of those who have made a conscious choice to not drink because of how alcohol has negatively impacted them or their families. I fully respect anyone who knows they shouldn't imbibe, and avoids it.

Posted: **Thu Sep 14, 2023 10:34 am**

.
A few weeks back I had the pleasure of hanging out with the groom's entourage as we got dressed for my daughter's wedding ceremony. Somewhere between rounds of cocktails, one of the groomsmen passed this around. It was the first 'spirit' I've tasted from Hungary, and tasted like an herbal vegetable smoothie on steroids. It is heralded as an aid to digestion after a big meal. Bitter, bitter, bitter.

Posted: **Wed Sep 20, 2023 5:01 pm**

Crab Trapper Whiskey. Made from green crabs… Ordered some to test. It’s good! It’s not peaty though

https://www.bourbonbanter.com/the-truth ... d-whiskey/

Cheers,
-j

Posted: **Wed Sep 20, 2023 10:24 pm**

jonnys_spirit wrote: ↑Wed Sep 20, 2023 5:01 pm Crab Trapper Whiskey. Made from green crabs… Ordered some to test. It’s good! It’s not peaty though

Is it something worth trying to make if you have crabs available?
Is it sweetened?
What is the ABV?

Posted: **Wed Sep 20, 2023 10:52 pm**

MooseMan wrote: ↑Sat Jul 22, 2023 6:10 am 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

For what it's worth, in champagne they don't use ice water, there simple isn't time. A master craftsman opens the bottle disgorging the yeast and then caps with his finger in one smooth movement with almost no wastage. The bottles are then topped up and corked.

If you do the ice water trick you really need to make sure that there's an ice plug formed before opening (this works really well with the hollow plastic champagne corks as the lees settle in the cork). Then you open the bottle the right way up. The plug comes out and you can stick a new cork straight on. Or just drink it!

Posted: **Thu Sep 21, 2023 12:02 am**

I’m drinking a blend of: North Carolina Bourbon from NC Hooch, an old UJSSM from US Oak, a very young one from French Oak and some Cornflakes Bourbon. Can’t complain!

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