New Auckland city distiller
Posted: Fri Jun 13, 2014 1:05 pm
Hi all,
I been reading the forum for a year or more getting my head around the good work being done here. Decided I should share, and introduce myself.
New Zealand allows distilling likker as a legal activity in the home, and since store bought alcohol is taxed so heavy here my best friend and I got as notion to make our own spirits.
Our kit is as follows:
- An old 135L copper hot water cylinder (3kw)
- 200L food grade fermenting barrel with air lock (Barry's Barrels)
- copper condenser made by a plumber friend
- hydrometer, alcometer, mixing pole, ceramic and glass jugs, thermometers.
My friend and I got introduced to a home distiller out north of auckland, and he gave us a rum recipe.
This is where I say that we have managed to make 3 runs of "rum" which is drinkable, before I read on the forums about sac runs and the like.
We also learnt the hard way about Dunder, having stalled a ferment by using 50% dunder.
I like to use Sn9 yeast from vitners harvest. We buy our sugar from the local Asian markets and our mollases from a farm supplies store.
Before we started distilling, I made beer, cider and mead, but now I mostly ferment with the aim to distill.
We age on wood chips, I like to spice my rum with dried Serrano chiles, cinnamon, vanilla, honey, star anise and orange rind.
I have plenty to continue reading here and just thought that seeing as I ain't likely to stop distilling any time soon I should say hello.
I been reading the forum for a year or more getting my head around the good work being done here. Decided I should share, and introduce myself.
New Zealand allows distilling likker as a legal activity in the home, and since store bought alcohol is taxed so heavy here my best friend and I got as notion to make our own spirits.
Our kit is as follows:
- An old 135L copper hot water cylinder (3kw)
- 200L food grade fermenting barrel with air lock (Barry's Barrels)
- copper condenser made by a plumber friend
- hydrometer, alcometer, mixing pole, ceramic and glass jugs, thermometers.
My friend and I got introduced to a home distiller out north of auckland, and he gave us a rum recipe.
This is where I say that we have managed to make 3 runs of "rum" which is drinkable, before I read on the forums about sac runs and the like.
We also learnt the hard way about Dunder, having stalled a ferment by using 50% dunder.
I like to use Sn9 yeast from vitners harvest. We buy our sugar from the local Asian markets and our mollases from a farm supplies store.
Before we started distilling, I made beer, cider and mead, but now I mostly ferment with the aim to distill.
We age on wood chips, I like to spice my rum with dried Serrano chiles, cinnamon, vanilla, honey, star anise and orange rind.
I have plenty to continue reading here and just thought that seeing as I ain't likely to stop distilling any time soon I should say hello.