Home Distiller

I just started a cranberry apple mash. I used 10lbs of honey crisp and cosmic crisp apples, 6lbs sugar and honey, and 3lbs of cranberries. I'm super excited to try it when it's ready.

Finally, gotting around to running my crimped oat whiskey. It side around as low wines for quite some time. I fermented and ran many other recipes as it sat sat. It sat on oak while it waited. Not sure if it'll make a difference as I have nothing to compare to. But someone said it couldn't hurt.

Botanicals maceration today, Run gin tomorrow.

Saltbush Bill wrote: ↑Wed Nov 27, 2024 8:35 pm Botanicals maceration today, Run gin tomorrow.
20241127_175357.jpg

Plenty of holiday Gin at Bills house this year!

I made a still. Well.. mostly. I distilled some water in it, so it’s technically officially a still.

https://homedistiller.org/forum/viewtopic.php?t=93507

NZChris wrote: ↑Sun Nov 17, 2024 10:25 pm

malt_lover wrote: ↑Sun Nov 17, 2024 5:58 am Since it is made from leaves, I was wondering what should it be called as brandy is from fruits? There are some raisins in it though.

Maybe call it distilled (insert traditional wine name here)? Use a local name rather than borrowing something from Europe?
It sounds nice, let us know how it goes please. Many of those ingredients don't need to be in the ferment and can be placed in the boiler, basket, or Carter Head on distilling day.

Hello there, finally distilled it and soaked leaves in the product briefly to extract colour from it. On the nose, extremely pleasant, very smooth drink, I'm saying this as I tasted it coming straight from the still and there was zero burn. It surely was a big success, was a small batch though.

malt_lover wrote: ↑Thu Nov 28, 2024 3:21 am

NZChris wrote: ↑Sun Nov 17, 2024 10:25 pm

malt_lover wrote: ↑Sun Nov 17, 2024 5:58 am Since it is made from leaves, I was wondering what should it be called as brandy is from fruits? There are some raisins in it though.

Maybe call it distilled (insert traditional wine name here)? Use a local name rather than borrowing something from Europe?
It sounds nice, let us know how it goes please. Many of those ingredients don't need to be in the ferment and can be placed in the boiler, basket, or Carter Head on distilling day.

Hello there, finally distilled it and soaked leaves in the product briefly to extract colour from it. On the nose, extremely pleasantIMG_2571.jpeg, very smooth drink, I'm saying this as I tasted it coming straight from the still and there was zero burn. It surely was a big success, was a small batch though.

Can you remind us what this is malt_lover?
Not sure how far back you posted it originally

Just stripped 130 sugar canes - got about 8 gal. Spirit run soon. Have access to 3000 acres of sugar cane. Backset smells like cane syrup. Gonna have to motorize my cane juicer takes a lot of time to manually juice.

MooseMan wrote: ↑Thu Nov 28, 2024 3:52 am

malt_lover wrote: ↑Thu Nov 28, 2024 3:21 am

NZChris wrote: ↑Sun Nov 17, 2024 10:25 pm

malt_lover wrote: ↑Sun Nov 17, 2024 5:58 am Since it is made from leaves, I was wondering what should it be called as brandy is from fruits? There are some raisins in it though.

Maybe call it distilled (insert traditional wine name here)? Use a local name rather than borrowing something from Europe?
It sounds nice, let us know how it goes please. Many of those ingredients don't need to be in the ferment and can be placed in the boiler, basket, or Carter Head on distilling day.

Hello there, finally distilled it and soaked leaves in the product briefly to extract colour from it. On the nose, extremely pleasantIMG_2571.jpeg, very smooth drink, I'm saying this as I tasted it coming straight from the still and there was zero burn. It surely was a big success, was a small batch though.

Can you remind us what this is malt_lover?
Not sure how far back you posted it originally

Hello, it is an ancient recipe from India which uses piper leaves also called betel or pan or Tambul in Sanskrit language. Other ingredients include native red rose petals, cardamom, cloves, raisins, fennel seeds, black pepper seeds, pearled barley. It has lot of medicinal properties. I’d posted it on 28 th November, finished it today. This is very aromatic and smooth drink.

Saltbush Bill wrote: ↑Wed Nov 27, 2024 8:35 pm Botanicals maceration today, Run gin tomorrow.
20241127_175357.jpg

Ooh. Did you follow a certain recipe for your neutral?

samwell wrote: ↑Thu Nov 28, 2024 7:55 am Ooh. Did you follow a certain recipe for your neutral?

Shadys Sugar Shine. / Stubby Drainer Botanicals.

Pot of ham beans carrots onion seasoning potatoes with leftover pork and a double barrel corn moonshine mash is stripping in the bathroom... going for broke... lil girl due in 3 months gotta stack that diaper and formula money

So thankful for my god up above and companionship

Pookie wrote: ↑Fri Nov 29, 2024 10:14 am lil girl due in 3 months gotta stack that diaper and formula money

Damn, pookie! You’ve been a busy man. Hang in there, it’s going to be a bumpy ride. But an exciting one, for sure.

Pookie wrote: ↑Fri Nov 29, 2024 10:16 am So thankful for my god up above and companionship

Nothing better than a son, daughter,grand baby. Your about to enter the generational family photo. Nothing better than a baby to bring family even closer.
Cheers to many more to come. You'll be busy. Maybe no time for stillin. Lmao
Congratulations

Today I ran a wash based on the Cornflakes Whiskey recipe in Tried and True Recipes. After my stripping run, I put 1 gallon of the backset into my (cleaned and sanitized) fermenter. I planned to use that to start a sour mash, but I may not be able to start another ferment for a couple of weeks. Will the gallon of backset have any issues if I leave it in the sanitized and airlocked fermenter for that time?

JTBullfrog wrote: ↑Fri Nov 29, 2024 7:18 pm Today I ran a wash based on the Cornflakes Whiskey recipe in Tried and True Recipes. After my stripping run, I put 1 gallon of the backset into my (cleaned and sanitized) fermenter. I planned to use that to start a sour mash, but I may not be able to start another ferment for a couple of weeks. Will the gallon of backset have any issues if I leave it in the sanitized and airlocked fermenter for that time?

Almost certainly not, but if you plan to keep it in future, put in into a plastic bottle or something when it's still hot, and fill all the way to the top so there's minimal oxygen contact while it's stored.

Mooses suggestion of filling cubes with hot backset for longer term storage is the go .

You should be right for a week maybe the way you stored it , but if it was Dunder , I’d be finding it starting to grow stuff after a few weeks .

No biggy , just syphon off the stuff under the funk layer and boil it up to sterilise it , then good to go .

JTBullfrog wrote: ↑Fri Nov 29, 2024 7:18 pm Today I ran a wash based on the Cornflakes Whiskey recipe in Tried and True Recipes. After my stripping run, I put 1 gallon of the backset into my (cleaned and sanitized) fermenter. I planned to use that to start a sour mash, but I may not be able to start another ferment for a couple of weeks. Will the gallon of backset have any issues if I leave it in the sanitized and airlocked fermenter for that time?

I put my backset into mason jars while hot. As they cool they seal and are shelf stable for a long time.

Shady's Sugar Shine spirit run, thumped through Jumex strawberry nectar. MmmmmmMmmm.

Rusty

It was well below freezing here this morning so I loaded the cold smoker with 5 pounds of cheddar, 2 pounds of Swiss, 2 pounds of Gouda, and 2 pounds of Monterey Jack cheese.
I still need to smoke mozzarella as well, so the next load will be more gouda and mozzarella. Maybe tomorrow morning.

Just finished a 10 hr spirit run. In a wheelchair.
15 litres before cuts
All on solar power. Go sunshine!

EricTheRed wrote: ↑Wed Dec 04, 2024 7:10 am Just finished a 10 hr spirit run. In a wheelchair.
15 litres before cuts
All on solar power. Go sunshine!

It's so good to see you back here. Eric the Red.
Let me guess corn oat whiskey? Haha lol.
It's a great recipe you gave me. So I figured I would take a guess.
Your username sounds very vikingish? If that's not a word it should be .You're definitely as tough as any Viking I've ever read about.
Cheers brother.

EricTheRed wrote: ↑Wed Dec 04, 2024 7:10 am Just finished a 10 hr spirit run. In a wheelchair.
15 litres before cuts
All on solar power. Go sunshine!

That's impressive. Both the solar power and in a wheelchair.

Respect!

Spirit run and cuts of first three Gens UJSSM for my restart, retraining the skills. Ended up after cuts with about 4L of 65-67% which now sits on some wood. Excited what aging will do and how long i have or can wait.

StillDome wrote: ↑Fri Dec 06, 2024 1:20 am Spirit run and cuts of first three Gens UJSSM for my restart, retraining the skills. Ended up after cuts with about 4L of 65-67% which now sits on some wood. Excited what aging will do and how long i have or can wait.

I am a newbie and did my first UJSSM in February-March this year. Kept 80-70 and oaked in an ex-grenach barrel. Eight months now and I just love it, but I thought it was good right away and even after only 60 day very yummy.

Enjoy

I just started fermenting about 25 gallons of SCD'S Crow Bourbon.

I've finally begun scaling up my ferments... In the past, I've spent way too long going back and forth between fermenting a small batch, doing a stripping run, beginning to ferment another batch, and so on. This should streamline things a bit more and all I have to make time for is the multiple stripping runs.

I've still got plenty more grain for more batches of this bourbon, so this is my next big project over the winter break.

Deplorable wrote: ↑Sun Dec 01, 2024 9:49 am It was well below freezing here this morning so I loaded the cold smoker with 5 pounds of cheddar, 2 pounds of Swiss, 2 pounds of Gouda, and 2 pounds of Monterey Jack cheese.
I still need to smoke mozzarella as well, so the next load will be more gouda and mozzarella. Maybe tomorrow morning.

What kinda smoker do you have, D?

samwell wrote: ↑Fri Dec 06, 2024 9:23 pm

Deplorable wrote: ↑Sun Dec 01, 2024 9:49 am It was well below freezing here this morning so I loaded the cold smoker with 5 pounds of cheddar, 2 pounds of Swiss, 2 pounds of Gouda, and 2 pounds of Monterey Jack cheese.
I still need to smoke mozzarella as well, so the next load will be more gouda and mozzarella. Maybe tomorrow morning.

What kinda smoker do you have, D?

And what kind of wood!? I have been partial to a mix of cherry and alder for cheese.

samwell wrote: ↑Fri Dec 06, 2024 9:23 pm

Deplorable wrote: ↑Sun Dec 01, 2024 9:49 am It was well below freezing here this morning so I loaded the cold smoker with 5 pounds of cheddar, 2 pounds of Swiss, 2 pounds of Gouda, and 2 pounds of Monterey Jack cheese.
I still need to smoke mozzarella as well, so the next load will be more gouda and mozzarella. Maybe tomorrow morning.

What kinda smoker do you have, D?

Vertical pellet smoker. But I don't run it for cheese. I fill a 6 inch smoke tube with alder pellets. That gives me about a 4 hour cold smoke.