New to the Scene
Posted: Sat Sep 19, 2009 7:18 am
Greetings all:
I'm new to the whole home distilling gig and have a Mr. Distiller for my rig. Tiny I know but due to my circumstances (somewhere in the Middle East) I need it for camoflage as well (my employer thinks it's a juice machine) as it's strictly for personal use. I've been using turbo yeast t the mix of 3.8 ltr of water to 1.3 kg of sugar with 3 1/4 tbs of turbo and sometimes the batch comes out even after carbon filtering tasting like bullocks. Its potency ranges from 140 to 160 by my meter, and I let it fement until the bubbles have tapered off to almost nothing (48-72 hours). I usually get it to feremnt at an average tempature of 2-30 C. I KNOW it's a poor method, but it's all the instruction I got from the youtube vid of the Mr Distiller. It's potable only in the most desperate of definitions.
I've been using (when I can get the gerber) the recipe posted on here using the "one liter water/1cup sugar/1/4 cup cereal/ 1/2 tbs REGULAR yeast" measurements, and it produces a FAR superior 'white dog' as it was refered to. The problem is supply of the cereal is impossible (getting the wife to send it from home is a pain) and also, because of the authorities dim view of this, I have to keep my whole operation damned near undercover. Buying more than 5 kilos a week of sugar from the local isn't wise, especially buying yeast to go with.
ANY recipes/suggestions/advice would be GREATLY appreciated as this booze is critical to my survival... I think of it as medication LOL!! What with radical religous issuesand such I know I'm risking quite abit by posting, butat this point, I can't say that I' not desperate to improve my product, if only to avoid the horrible flavor.
Also: What the bloody hell is 'racking' and how do I do it?
Thanks In Advance
BC (somewhere in the Middle East)
"Damit...I'm a Drunkard: Alcoholics go to meetings!"
I'm new to the whole home distilling gig and have a Mr. Distiller for my rig. Tiny I know but due to my circumstances (somewhere in the Middle East) I need it for camoflage as well (my employer thinks it's a juice machine) as it's strictly for personal use. I've been using turbo yeast t the mix of 3.8 ltr of water to 1.3 kg of sugar with 3 1/4 tbs of turbo and sometimes the batch comes out even after carbon filtering tasting like bullocks. Its potency ranges from 140 to 160 by my meter, and I let it fement until the bubbles have tapered off to almost nothing (48-72 hours). I usually get it to feremnt at an average tempature of 2-30 C. I KNOW it's a poor method, but it's all the instruction I got from the youtube vid of the Mr Distiller. It's potable only in the most desperate of definitions.
I've been using (when I can get the gerber) the recipe posted on here using the "one liter water/1cup sugar/1/4 cup cereal/ 1/2 tbs REGULAR yeast" measurements, and it produces a FAR superior 'white dog' as it was refered to. The problem is supply of the cereal is impossible (getting the wife to send it from home is a pain) and also, because of the authorities dim view of this, I have to keep my whole operation damned near undercover. Buying more than 5 kilos a week of sugar from the local isn't wise, especially buying yeast to go with.
ANY recipes/suggestions/advice would be GREATLY appreciated as this booze is critical to my survival... I think of it as medication LOL!! What with radical religous issuesand such I know I'm risking quite abit by posting, butat this point, I can't say that I' not desperate to improve my product, if only to avoid the horrible flavor.
Also: What the bloody hell is 'racking' and how do I do it?
Thanks In Advance
BC (somewhere in the Middle East)
"Damit...I'm a Drunkard: Alcoholics go to meetings!"