Home Distiller

Some summer... some Bierschnapps?..
.

You have some nice labels and bottles V

Archee72 wrote: ↑Thu Jul 04, 2024 9:32 am You have some nice labels and bottles V

Thanks, fella and how about that white fluffy hamster on the right?

Something like Flanders Brown Ale in 2 "editions". Spontaneous ferment (wild yeast).

Yes, I've stollen this idea somewhere in Nevada: So wut? For home use only!

That's my idea: And I have no problem with someone in Nevada using it.

If one's hands are corroded by iron sulfate,,, this means someone has gone too hard again...
Amana hate our hobby

For those who need more random letters to see...

VLAGAVULVIN wrote: ↑Fri Dec 20, 2024 10:19 am
For those who need more random letters to see...

Q.A. ? Q.R. ? Q.P. ?

greggn wrote: ↑Fri Dec 20, 2024 11:14 am

VLAGAVULVIN wrote: ↑Fri Dec 20, 2024 10:19 am
For those who need more random letters to see...

Q.A. ? Q.R. ? Q.P. ?

Quercus Alba, Quercus Robur, Quercus Petrarea

greggn wrote: ↑Fri Dec 20, 2024 11:14 am

VLAGAVULVIN wrote: ↑Fri Dec 20, 2024 10:19 am
For those who need more random letters to see...

Q.A. ? Q.R. ? Q.P. ?

Glad you saved me from having to ask, Greggn

Ardbeg? Lagavulin? Laphroig? Nah, let it be HARRRD'beg then...
... made of Scottish Ultra 80 Peat (by CRISP MALT)

Man, I just had my Saturday morning coffee and read this whole thread. I love the labels and the names, really creative and lots of laughs. I love naming my stuff, it's just part of the fun. I've got to up my label game though.

Rusty

Rusty Ole Bucket wrote: ↑Sat Dec 21, 2024 6:56 am I've got to up my label game though.

There is no limit to your perfection. Just keep on going ahead.

Bottled a bit of Gin

Great approach, SS!

Did you cut the ovals by hand or is it a die cut?

And judging by the ingredients, the gin is completely non-alcoholic

Printed onto sticker paper by a local office supply outlet Vlag.
They come four to a A4 sheet at around $1.20 per sheet.
Yes do have to cut them out yourself
The ingredient list is on the back of all bottles, the ABV is 43% and is on the far left of front lable.

Saltbush Bill wrote: ↑Sun Dec 22, 2024 10:49 pm Printed onto sticker paper by a local office supply outlet Vlag.
They come four to a A4 sheet at around $1.20 per sheet.

With a print run of 40-50 pieces, my stickers cost me 12 cents on self-adhesive paper. But in this case, they have a rectangular cutout. So, yes: sometimes just a color laser printer and scissors

Cutting 20-30 of these makes me crazy:

Saltbush Bill wrote: ↑Sun Dec 22, 2024 10:49 pm The ingredient list is on the back of all bottles, the ABV is 43% and is on the far left of front

Oh, am I completely blind?
My bad, can see it now, thanks.

My first attempt at bottle labels the girls in the house have offered to have a look today and the labels should be tidied up a little.

Cheers Bryan

Bryan1 wrote: ↑Mon Dec 23, 2024 2:01 pm My first attempt at bottle labels

A secret lab of Dr.Rick on the back detected

What kind of rye (and when) added: unmalted?

Let's never fight. And if the bottle runs out, just bring another one

I malted 10kg's of barely and malted 3kg's of rye and made it in May 2023

Bryan1 wrote: ↑Tue Dec 24, 2024 3:47 pm I malted 10kg's of barely and malted 3kg's of rye and made it in May 2023

Wow... the last time I did my own malting was around 2016...

VLAGAVULVIN wrote: ↑Wed Dec 25, 2024 6:25 am

Bryan1 wrote: ↑Tue Dec 24, 2024 3:47 pm I malted 10kg's of barely and malted 3kg's of rye and made it in May 2023

Wow... the last time I did my own malting was around 2016...

Well this years whisky is Gladfields peat malt and gotta say mashing this malt is a totally new twist to me as I did managed to get the mash to 1110 SG

Now I'm doing generations with this so after the first mash do a sugarback then take out all the spent grain and I did a 50/50 mix of the peat malt and the distillers malt did the mash and added backset on each run to make a sour mash.

Got the first run with some of the sugarback in my badmo barrel and my plan is keep the generations going until I have all my demis filled as not having to malt the grains makes it so much easier.

Cheers Bryan

Bryan1 wrote: ↑Wed Dec 25, 2024 3:00 pm and added backset on each run to make a sour mash.

Of my experiments to reinforce Mr.Peat:

1) backset, yupp
2) sweet waters to the next mash
3) making the "scent" (to mature separately) - close-to-tails 65%..60% fraction of the second run + sweet waters + a bit of ferment + a bit of fresh wort + lotsa charred oak + aeration / makes me an effect of smoked eel

Cheers

Switching from bottles to mugs
. .