Home Distiller

Incredibly nice still! It makes mine look like a joke! I need to get a hold of some copper and make one myself. If only I had access to an old keg...
I know that this has already been said, but, it looks like I'm not the only one who needs to clean out the shop.

I missed your still's pictures UR... But better late than never : it's a real beauty... Hope your wife isn't jealous!!!

Otherway, I also read your post about your way of life : congrats! It seems to me that you understand the roman expression "Carpe diem"!

I wish you a long and simply happy life!

UR, how did you solder your still's parts?

Usual brazing with SnAg solder or other process?
I talk about the 45° angle cutted tubes at tthe top of column.

Bujapat,

Those angles are roughly 22.5° 4 angles at 22.5 = 90°. They were cut on a band saw and just butted together. I soldered them with lead free solder, just a typical solder that a plumber would use. They actually soldered very easy. The trick is to get your copper fitted nicely, clean it till its shiney and use lots of flux. Then preheat the whole joint, once hot enough to melt the solder, apply the solder quickly working your way around the joint. If the temp is right the flux will pull the solder into the joint for you.

UR,

That is some beautiful work. I think I have a new standard to work towards. And the copper bowl idea rocks. Question though. How do you attach Layla to the SS keg? Or more to the point, how do you not have leaks at the juncture? I assume it is (easily) removable so you can get you wash and leaving in and out.

And it's been some time now - is there any aged smoked whiskey left? How did it come out after aging?

Remus, that is one fine work of functional metal art. It looks like it will give you many gallons of good stuff over the coming years.

cheers

~r~

Uncle Remus wrote:I thought about peat too. The only kind of peat around here is at garden supply places. It's like dirt, I don't know if it be the same as the peat the Scotts use to dry their malt.

Our peat looks like dirt but it's kind of like clay. If you dig down about 1 foot into the ground you can start cutting peat. It burns pretty easily because of all the compacted plant matter in there. I've heard that over in Ireland they used to use peat as firewood late in the winter.

Alchemist wrote:UR,

That is some beautiful work. I think I have a new standard to work towards. And the copper bowl idea rocks. Question though. How do you attach Layla to the SS keg? Or more to the point, how do you not have leaks at the juncture? I assume it is (easily) removable so you can get you wash and leaving in and out.

And it's been some time now - is there any aged smoked whiskey left? How did it come out after aging?

It's connected by 1/4'' Nutcerts (swedge bolts is another name. I bent fender washers and use wingnuts to clamp it to the keg. For a seal all I use is simple automotive gasket paper. These are pics of my old pot still and reflux still, but they all clamp down to the keg in the same manner.





I believe I still have one bottle of the smoked whiskey stashed away. The smoke taste got real strong after it aged a while. I hope this last bottle will mellow a bit more with time. I will give it another year or so yet and then give it a try. Thanks for your compliments.

Hi all. New to the forum here. I was just wondering, did you leave the bark on the alder? Or did you smoke it with just the wood?

Farmer Mike

I have no experience with UR's recipe myself, but I do burn a lot of wood, and I'd say that just use the wood itself. Bark tends to stink a bit.

So Uncle Remus how did it finnaly turn out? Did it mellow out some more or is the smoked flavor still to over powering? Have you done anymore experimentation with the wood smoked barley?

I'm also curious about how it turned out Uncle... I live in Pacific Northwest and I was thinking of alder smoking grain before I saw your recipe (We Alder smoke just about everything here.... same as your neck of the woods!)

UR - if you don't mind my asking, whereabout in southern BC? I'm in the same area.

Anyway, since you clearly know what you're doing, I have to ask you a couple things.

1) Noob question I know, but you mentioned that your low wines come in at around 50-55%. Would there be anything wrong with making the cuts on the first run and just aging the hearts? Or is there a tangible (tastable) benefit to double distilling? I'm sure you lose a little of the grain character on the second distillation too no?

2) I'm going to be running my first batch and was wondering approx. what volume I can expect to be the heads/hearts? I plan to taste-test but it would be helpful to have an idea first. I have 23 L of mash which is roughly 6.5% ABV.

Your wisdom is much appreciated!

Sincerely hope running your first batch doesn't include the use of the pressure cooker.


FMH.

It doesn't. I'm using a SS keg pot.

But I've seen people on here using SS cookers with the rubber ring removed. Is there a problem with that?

Well done, Remus. On all counts, I might add. I will be trying my hand at smoked spirits I think.
Also South BC. Maybe we should start a gang

Is there a consensus about the optimal amount of yeast to use in this recipe? I'd love to include an mount in the Tried & True Recipes pdf!