Home Distiller

I was a big dummy and read a little and watched you tube and thought i knew it all , this where everything went wrong ! I made some jailhouse hooch and there was like no abv so i made this makeshift "thing " ended up with distilled water and the kitchen was a mess , i mean a real mess .....ende up on the couch that night,lol. This site is wonderfull and i want to thank all of you for the vast collection of knowledge , mayby ill get her the next time around! Well any suggestions about fermentation would be really apreciated.thanks again.

Do the almost foolproof Gerber to get the process down... Beech Nut or Malt-O Meal are also good options and can be used in place of Gerber in the same proportions...

welches pure juice works nice and has a nice taste to it , tastes like gin , think i need more runs make it more pure ut not sure cause im useing potstill

What do you meen by pure? Do you want a nuetral spirit or do you want some flaver in it? Or do you meen getting the nasties out of it?

I guess more abv but i know more now, but i would like to know more about carrying flaver over.....like i said i use a mix of welches 1oo% pure juice for nutrients and sgr and bakers yeast ...... I just tryed a malt-o-meal run and added a pinch of epsom salt to see if i can speed u the process

fdangerous wrote:I guess more abv but i know more now, but i would like to know more about carrying flaver over.....like i said i use a mix of welches 1oo% pure juice for nutrients and sgr and bakers yeast ...... I just tryed a malt-o-meal run and added a pinch of epsom salt to see if i can speed u the process

I am quite sure that you mean welches 100 percent frozen juice concentrate because any juicein bottles or tins has preservative and kills the yeast.

i make tons of wine from frozen welches concentrate

for strionger flavored wine i use 3 or 4 cans of the concentrate per gallon of water. 3 cans per gallon is more concentrate than is called for by the recipe on the cans i buy

The crux of the issue is that washes that use sugar as the primary ingredient will only produce neutral spirits regardless of what additional ingredients are used and will only carry over minor flavoring depending on the type of still used... Want a brandy flavor, use fruit (or concentrate) as the primary fermentable... Want a whiskey flavor, use grain as the primary fermentable... For gin or liqueurs, add essences to neutral spirits or a grain based spirit... In short, what you want to end up with dictates your starting recipe and you proceed from there as needed...