Home Distiller

I can't stop running birdwatchers.. its just so easy and has great results. I seem to barely be able to stay ahead of consumption levels with 2 Brute trashcan fermenters going now and doing an average of 2 runs a weekend. I really can't see how you guys keep up throwing the processing of grain and aging into the mix.

I went to a Halloween party at a siblings last weekend and when I arrived they were doing a blind taste test with my BW vodka being the main attraction. People brought their high end vodkas over for this... about a dozen different brands and probably 20 people doing the test and every single person chose my vodka. Talk about a warm fuzzy...

20 people. Did they know what they were drinking? Congrats on the success

SpecialMaltDraffSugarheadAndSpecialMaltFeintsSpiritRun

Black pepper hell.

jb-texshine wrote:20 people. Did they know what they were drinking? Congrats on the success

Thanks!

Yeah, I'm pretty sure that was the point of their test was because I'm sure I made the comment of "this should be better than any store bought" when I gave it to them.

It was quadrupled distilled, which I'm telling you does further improve it. I'm thinking if there is any flavor residue that might indicate its from a lowly sugar wash that's probably gone. But I haven't done a grain vodka yet so I'm just speculating.. but if there is a more smooth, tasteless vodka I haven't tasted one yet myself.

Got three 6 gal pails fermenting water/sugar/tomato paste so I can do a sacrificial run on my new reflux column. Running way slow due to the cold so I put my two heating belts on and put the third pail closer to the fire in the basement.
Wanted to run it this weekend but I know it's not going to be anywhere near done it's running that slow. Oh well, I'll do the vinegar run this weekend and check for leaks (even though I did a pressure check with a automotive cooling system checker and it tested good up to 11 lb's)

Racing seasons over, motorhome and dragster are winterized, cottage is winterized....maybe NOW I can get into my other hobby???

Ran my first neutral. Did the lazy man way with 4 bottles of cheap vodka and diluted to 30%. Was surprised at the quantity,
2qts at 75%, 1qt at70% and 1qt at 60%. Giving some to a friend for leamoncello and plan to make some of Jimbos ginger!

Gettn ready to run some Election Day Likker.
This is a bipartisan Craft/hobby, gratefully enjoyed by all.
Gonna let it air outa couple days, then break it out for the season premier of 'Moonshiners'...Prolly with pizza or bbq.
You know you're old when ...

der wo wrote:Black pepper hell.

Shots!

Making some of Jimbos ginger liquor. Smells absolutely fantastic. Really looking forward to this!

Finishing up the remaining wash from last night's run, added last night's feints
and prolly blend tonight's run with last, let air a couple days ...
'Gainst the law to not have any likker for Jim Tom and the gang Tuesday nights.
Be using backset and startn up another batch.

mashed 50 lbs of malted red wheat. finishing the last of the striping runs now....

ill oak on new toasted and charred oak and a little on some used bourbon oak

only time will tell

contrahead wrote:

MichiganCornhusker wrote: I have no idea why I don't see more people raving about rice!

I am also still looking for some of that Aspergillus oryzae fungus mold that the Japanese use in Sake.
.

I looked on the internet for buy koji australia (because that is where I live) and found it no worries. So you would find it for where you live I guess.
Geoff

Elderflower brandy.
I mazerated elderflowers in water and sugar for three days. Then lautered and sparged it. Added nutes and yeast. And just right now I pull fores.

Running a stripping run of 8.5 gallons of birdwatchers on my boka in the stilling shed near the freezing mark. Last run until spring. Heater going to keep the chill away, even with the propane burner going. Electronic thermometer is going crazy, looks like it is time for another one. Maybe Santa will deliver one unless I have have been a bad boy.

Finally warmed up above freezing and was able to distill my first birdwatchers in 3 years. My hope was to make some liqueurs for the holidays. The ferment sat in my fermenting cart for an extra 1-1/2 weeks after finishing, waiting for weather to run. Being electric my problem wasn't heat inside my outbuilding but running a hose from my well to my still.

Just finishing up on about 5 gallons of fruit infused liquor made from a Panella based run, coming off aging at 50 Proof, (25% ABV.) Some made with strawberries and some with home grown blackberries. Good family stocking stuffers for Christmas.

Couldn't sleep, turned the TV on, there was the moonshiners show, got me all tore up about runnin likker..Rigged up and loaded my lil modular, set up the pre-chiller and pump setup, and started charging! ..Corn and feints..Off to the races.

Going to strip 20 gallons of panela rum tomorrow night. It was sitting at .998 yesterday afternoon so I took the heater off to let it crash cool for a day or two.

Racked off some corn, honey, and brown sugar wash...Done with corn backset and spent corn/trub.
Maybe the best stillbeer I ever tasted.
Try to get these two runs done tonight and hopefully tomorrow night.

15 gal of rum-18lb dark brown sugar and 2 gal feed molly
20 gal sf- 35 lb white sugar, 4" sf in a 30 gal barrel

Gonna strip the rum down to 15% or so then add to the thumper for a slow 1 run sf. Should be just dandy for the new year although it won't be ready for some time, maybe July 4th in the OBX

Finished 22 L of 35% rum low wines last night. Got 12X500 ml and 6X1 L jars at around 70% to 55%, cut over to feints jar and ran it down to 20%. Will let them air today and make cuts today or tomorrow.

Some more corn, honey, brown sugar, backset, and spent corn.
This time thru two bubble plates, separated and blended..Saving undesired heads and tail feints for next charge.

To much work to do..Pots full, fermenter is stirred and settled ..Carboys are all ready for rackn ..Deep freeze full of ice for pre-chiller coil...
More corn, honey, br sugar, backset, and spent corn.
Now ifn I could just sit on my arse and run this dang ole likker.

havent done a run in 2 months

gotta get back to mashing cuz ive got alot of bourbon low wines but not enough for a spirit run


also have 12 gallons at least of fients that could be run.....

need to get motivated

Taking a sabbatical myself rager, got a bunch made for Christmas and just wanted to take a break. But I've got 3 gals of plum wine my father in law wants made into something, and I've got to get the SWEET FEED express rolling again!!

Bigbob wrote:Taking a sabbatical myself rager, got a bunch made for Christmas and just wanted to take a break. But I've got 3 gals of plum wine my father in law wants made into something, and I've got to get the SWEET FEED express rolling again!!

with the holidays and going on vacation in the middle of january just really havent had time. plus im out of bakers yeast. i get a block from my local watering hole, sometimes it just takes a couple days for when the chef is working.

probably start back up on the rum. white rum and apple pie are a killer combo!

Had a ice storm yesterday (no work/no school for the kids) and coincidentily I had 40L at 10% of UGSM to run off and 10-15L of feigns. Ended up with 4L or a bit better of hearts I added to "mama's neutral carboy" so she's back up to just over 4gal of neutral to make all that essence shit she's taken a liking to lately.

goinbroke2 wrote:Had a ice storm yesterday (no work/no school for the kids) and coincidentily I had 40L at 10% of UGSM to run off.

Same here, same storm. Except I boiled up my first ever DWWG recipe. Bubbling away and seems very happy, can't wait to sip it afterwards.

Gotta give a shout-out to DWWG. I love this stuff. I'm just starting a strip of my latest batch. It ferments very actively and quickly. After the magic 3-month aging on oak, it is delicious.

Infected heavily peated Malt Whisky -spirit run.
The last tails are dripping just right now. I will add them to my infected draff and backset sugarhead after fermentation.