Home Distiller

Why? My god why? Why would you put yourself through all of that when you could just do it right. Hell just wait a couple days for it to clear strip it then do a spirit run through your slow ass boka.

++++++pfshine

B

I wish I had the time to be in a hurry. Usually all my ferments sit for a bit before I run mainly because im too damn busy to get them ran. Always cleared up nicely

What pfshine said.

I don't just make wine, or pot still, I also do neutral runs and think what you are doing is a lot of work for very little if any gain and since you are not going to have it tested for contamination afterwards is pretty pointless when conventional methods work just fine.

What kind of results people have got distilling unclarified batches?

Spriit Tisler wrote:What kind of results people have got distilling unclarified batches?

pfshine wrote:....Hell just wait a couple days for it to clear strip it then do a spirit run through your slow ass boka.

Tisler, you've been told over and over again. The fact that you can't read is not the forum's fault. Read and heed the wisdom...or bug off!

Spriit Tisler, you sure are overthinking this hobby... Perhaps it just isn't for you because you don't want to do the required research and you don't want to experiment... If I worried as much as you have to date I wouldn't have taken up this hobby decades ago or stuck with it...

Relax...!!! Do the research...!!! Get to distilling... Experiment... Enjoy the fruits of your labor...!!!

What 'flavored recipes' are you looking at making?

Many don't require the base spirit to be completely neutral, some needing a hint of the origin of the base spirit.

Spriit Tisler wrote:Is this true, how much should they be used and in what temp?

Here is some info from a beer site with instructions.

Try it and if you like it, keep doing it.

Maybe in the future when someone else asks, and they will, you can offer them a bit of what you learned.

rager wrote: ↑Wed Oct 07, 2015 5:11 pm i run dirty all the time, i open ferment for days on end, i do due my best to filter any major solids using the same paint bags...

no one has ever mentioned " off taste, yeasty flavor , ect" to my bourbon.

just saying, million ways to do it with to many variables between you and me.....

just saying, gotta figure out what you like


cheers

THANK YOU rager!!! All this sterile approach gives me the absolute shits. I'm sure that for the last several thousand years people brewing didn't have strict sterilisation protocols. Let's face it, yeast is EVERYWHERE. Google "easy sauerkraut recipe" and see if there is "yeast" in the ingredients list... All this "hand steriliser" crap will be the death of human-kind by reducing our tolerance to the environment... Go dirty!

Did that require bumping a ten year old thread?

Bumping a 10 yr old tread about running a sugar wash dirty vs cleared is Ok.
Opinions might have changed after that amount of time.