Home Distiller

"Blessed is the man who finds wisdom, the man who gains understanding, for she is more profitable than silver and yields better returns than gold. She is more precious than rubies; nothing you desire can compare with her. Long life is in her right hand; in her left hand are riches and honor. Her ways are pleasant ways, and all her paths are peace. She is a tree of life to those who wait embrace her; those who lay hold of her will be blessed." Proverbs 3, 13-18

Dnder has true wisdom of this craft. I've gone back and read most all of his posts. It occurred to me that there would be real value in condensing his words/sayings into one thread. This thread may fall short of the intent since cut and pasting his words I think would only scratch the surface of the wisdom I believe he holds, but at least it is an attempt. This thread may even become a reference...
Before posting to this thread, please read


http://homedistiller.org/forum/viewtopi ... 15&t=34613 thank you

Re: Stripping Run by Dnderhead » Thu Dec 27, 2012 1:24 pm

I like to take fore shots off each run.

Re: pump size for liebig

its not so much how big of pump,its the how efficient it is.it needs to pump to the height (head) and still push threw the cooling lines.

by Dnderhead Thu Dec 27, 2012 11:00 am

Forum: Novice Distillers Topic: pump size for liebig Replies: 5 Views: 80

Re: Long Fermentation -- error?

mashing is: cooking raw grain,then converting with enzymes /malt. as flaked grain is cooked (this depends where you git it) the cooking part is/maybe not not necessary,but boiling hot water is ,then cooled to mashing temps.(at this time you add malt/enzymes) these can start at 100f or 140f depending...

by Dnderhead Wed Dec 26, 2012 9:41 pm

Forum: Mashing and Fermenting Topic: Long Fermentation -- error? Replies: 9 Views: 87

Re: Help me understand these results?

either our thurmomater is off or you live on mount Everest. Id say first 100ml fores ,,next 200ml heads?

by Dnderhead Wed Dec 26, 2012 7:00 pm

Forum: Column Distillation and Design Topic: Help me understand these results? Replies: 3 Views: 47

That's a good one,

"remember a UNION is full of nuts.....HA HA"



Re: Adjustable Lyne Arm and/or Liebig
by Dnderhead » Wed Dec 26, 2012 6:25 pm

Re: wine no ferment

Id add the calcium carb. and see.yeast are pretty tough little buggers.

by Dnderhead Wed Dec 26, 2012 11:50 am

Forum: Beer, and Wine Topic: wine no ferment

Re: I'm scared to ask by Dnderhead » Wed Dec 26, 2012 11:35 am

""I would look into freezing fruit wine" i would NOT consider doing this,it not only will condense the ethanol but all the head aches as well. much of the "fruit" brandy in US is brandy that flavoring is added. best to git neutral/vodka and then flavor as you want.Id start with fruit consecrate .adding as you want then sweeten. berries lend well to this.it wont be real brandy but ????? keep track of what you add,so either you can repeat or not.

Dnderhead Master Distiller

Posts: 11825 Joined: Sun Dec 23, 2007 10:07 pm L

Re: Water to Grain Ratio?

just fallow one of those recipes or others on tried and true,they are known to work. don't dive in ,trying to make your own recipe until you under stand what your doing. you will/can just git frustrated .

by Dnderhead Tue Dec 25, 2012 5:49 pm

Forum: Novice Distillers Topic: Water to Grain Ratio? Replies: 10 Views: 73

"I have people come to me and want something like"X"
I do not Know what to tell them I haven't Had Commercial
in 20 years."



doing something right

Postby Dnderhead » Tue Jan 01, 2008 1:19 am

Re: Column condenser

a pot still does not have a condenser in the column.(a reflux condenser)

by Dnderhead Wed Dec 26, 2012 2:40 pm

Forum: My still Topic: Column condenser Replies: 4 Views: 126

good idea,oaking is one of them all or nothing things.sort of like making coffee. once you start you need to finish,or it will taste like crap.

by Dnderhead Tue Dec 25, 2012 2:45 pm

Forum: Flavoring and Aging Topic: Aging on Oak......bad idea or bad oak, not sure Replies: 12 Views: 163

That's a good one...

Re: keg still help

that's a pot still no thermometer needed.

by Dnderhead Tue Dec 25, 2012 9:57 am

Forum: Q&A with Mentors Topic: keg still help Replies: 6 Views: 137

"leave the drips for the reflux guys,bring it up to a small stream."



Re: RUN TIME I need sleep

Unread postby Dnderhead » Sat Dec 22, 2012 2:31 am

Re: I'm scared to ask

brandy is distilled fruit wine,a bit more regulations than that but that's basic. if you do not want to ferment/distill you cant make "real"brandy. if you buy alcohol and flavor then that's what you have ..flavored alcohol/vodka

by Dnderhead Tue Dec 25, 2012 8:38 am

Forum: Novice Distillers Topic: I'm scared to ask Replies: 6 Views: 204

Re: Just musing by Dnderhead » Tue Dec 25, 2012 2:22 am

refluxing its sort of like going up stairs,2 steps up and a step back,each time it does this its redistilled. now each of these "steps" are graduated from "hot" on bottom to "cooler" on top.

Dnderhead Master Distiller

Posts: 11826 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

Re: hydrometer reading

"than one 7 gram packet of yeast was needed for a 19L/5gal " in theory you could start a ferment with two yeast cells. more yeast prevent "lag" this is the time it takes to start fermenting. but to much can cause off flavors,to much competition can make them become cannibals.

by Dnderhead Mon Dec 24, 2012 12:52 am

Forum: Novice Distillers Topic: hydrometer reading Replies: 9 Views: 137

Re: Straining mash getting ready to run

lees are,,grain,yeast,etc that fall to the bottom (all the stuff that dont ferment) sort of looks like yellow mud.

by Dnderhead Sun Dec 23, 2012 7:55 pm

Forum: Novice Distillers Topic: Straining mash getting ready to run Replies: 7 Views: 67

Re: Mr. Distiller by Dnderhead » Sun Dec 23, 2012 7:51 pm

IT IS STRONGLY Suggested NOT TO LEAVE IT UNINTENDED!!

Dnderhead Master Distiller

Posts: 11826 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

Re: Wineos Plain Ol Sugar Wash

Ive never made this wash, but whats the temperature? (there are several causes of "stuck" ferments)
1,to much sugar
2,wrong temperature
3,lack of nutrients
4,low PH
5,weak yeast

by Dnderhead Sun Dec 23, 2012 10:45 am

Forum: Tried and True Recipes Topic: Wineos Plain Ol Sugar Wash Replies: 668 Views: 70875

cant wait till we get to the egg one

ok couldnt wait
if so a fresh egg will float to the top ,in a mix of 1.070-1.080sg.(9-10%)
this is about right for most ferments.your proof hydrometer just wont work.
some place i have a chart of sg=% alcohol,,,sg=% sugar ,,,but wont it wont do you much good.

by Dnderhead » Wed Sep 19, 2012 4:27 pm

"...suffice to say, you cant make whiskey in a week . I would recommend you stop putting it in the freezer and just let it age on it's own in the garage ""

exactly ,been saying this for years,, really heat ages faster than cold.(its a chemical reaction)many of the things that is so called forced/fast/quick aging.should be called "half ass aging" some make a slight diferance other nothing.if "the big boys" haven't figured it out with a million dollar budget how do you expect to.

WIski wrote-
Nominate Dnderhead for president!!! Common sense on every table and World Peace. Not to mention very entertaining.....


by Dnderhead » Thu Sep 20, 2012 8:55 am

""Nominate Dnderhead for president!!! ""
DONT git me started on that!

Re: do i need to clean my jugs? if it was water then use as is.what are you going to do wash water out with more water?

by Dnderhead Fri Dec 21, 2012 3:38 pm

Forum: Safety and Related Issues Topic: do i need to clean my jugs? Replies: 8 Views: 128

Re: Silver/White Rum Help by Dnderhead » Fri Dec 21, 2012 1:11 am

i say a diferant approach,,rum is made form molasses,good molasses is best. white rum is left in the white,aged in stainless or glass,but some is aged in wood ,then the color is filtered out. gold and dark rum is aged in wood. heavy rum (navel)is distilled once or twice in a pot still. the lighter rums are distilled more times or with a reflux still. rum made in Jamaica/Tahiti etc. they also add the scrapings from the "coppers" or the pots they cook down the cane juice in. some of the "cheep" rum (in the US?) is run off with a reflux still then flavored after.

Dnderhead Master Distiller

Posts: 11839 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

Re: WOODSTOVE? by Dnderhead » Thu Dec 20, 2012 8:33 am

ya well those odd looking "pots" the oval shaped ones made of copper,you see made into still boilers. they were water boilers,you removed one front lid one back and the divider,then the boiler fit right over the hole left.they were used to do you "unmentionables",dishes etc. (i guess if you have one ,you could call your product "bloomer shine"

Dnderhead Master Distiller

Posts: 11839 Joined: Sun Dec 23, 2007 10:07 pm Location: up north

"Bloomer shine"...

Re: Apple Shine stalled? Need advice!

I thank your pushing 14% alcohol,it could take a wile to ferment. you will have better product and better ferments if you keep it around 10%.

by Dnderhead Wed Dec 19, 2012 5:11 pm

Forum: Recipe Development Topic: Apple Shine stalled? Need advice! Replies: 14 Views: 200

Re: SF/ UJSSM/ Caramel

caramel is added after distilling ,even after aging

by Dnderhead Wed Dec 19, 2012 12:06 pm

Forum: Recipe Development Topic: SF/ UJSSM/ Caramel Replies: 11 Views: 167

Re: YEAST by Dnderhead » Tue Dec 18, 2012 3:23 pm

float around they have no control where they go ,some yeast is called "top" or bottom fermenting. this is really wrong, "top fermenting" yeast has rough "skins" and the co2 becomes attached,so these "take a ride along".(if you have a clear fermenter you can see this)this type of yeast will make more foam.often it is scraped off and used in next ferment in place of using new yeast.

Dnderhead Master Distiller

Posts: 11839 Joined: Sun Dec 23, 2007 10:07 pm Location: up north