Home Distiller

Me-rum,and a pig in the pit for tomorrow. What bout yall.

I'm making a experiment right now.
Put some potatoes in my ferment...hoping to get a good vodka out of it in the potstill.
I'll distill the lowwines two times.
The potatoes, where boiled to get the starch into something fermentable.
I think it will be ready to strip tomorrow...has been fermenting about a week now..bubbles coming veeeeeery slow .

Just finished up and going fishing! Wonder what could be done with those instant potato. Flakes.

Got an experiment fermenting. The yeast are on a marathon. Been fermenting for 2+ weeks now.

Nothing special for me. I'm on my 3rd gen of UJSM. I just experienced my first Stall in one of my fermenters due to low pH. I adjusted it up to 4.5 and tossed in a couple more packets of yeast so hopefully all will be ready to run next weekend.

10th gen UJ and some brown sugar rum.

I ain't running nothin. But I am building a thump for myselfs birthday.

A sugarhead of flaked red wheat and dextrose ... conversion using liquid enzymes.

First stripping run of first generation UJ

I have 10 gallons of sugar wash experiment going with two kinds of yeasts added at different times and other interesting ingredients.......and.....a potato surgar wash with some of that B12 energy shot stuff you get at the dollar store who knows what the hells going to happen lol........I will say that the 10 gallons of sugar wash has been going for a week and it is still so active I can't keep the air lock on it. I hope it turns out well

Cherry plum, no sugar or water.

I'm going to pick some choke cherries now, any reccomendations how these should be used?

I mean fermented of course but anyone with a simple but good cherry recipe?

I bought a bunch of brown sugar at Costco to brew up some rum. I threw in a little rolled oats to see what it would add to the flavor. We'll see.

Hellnoh2o wrote:I mean fermented of course but anyone with a simple but good cherry recipe?

You already got the recipe. Mix them up with a new paint mixer and then pitch your yeast.

Hellnoh2o wrote:I mean fermented of course but anyone with a simple but good cherry recipe?

Take a look at this thread: http://homedistiller.org/forum/viewtopi ... 38&t=56670

Thanks guys

50 litres of DWWG #8, just finished the spirit run of #7 and it went so well that I said what the hey. Just checked the fermenter and the air lock was just about to blow. Musta been the yeast bomb. 18 quarts now aging on oak. Drank the rest. 150 lbs of 2 row malt barley to grind and some amylase to buy to do some AG. Cant wait.

Kentucky Bourbon:
- All grain, no added enzymes nor sugar: 60:20:20 (cracked yellow corn:6 row barley:honey malt)
- Oaked with oak spirals (medium toast)
- This is my fourth batch of this recipe, and, to my taste buds, its amazing! And I owe it all to the fine folks here at HD!
Bd

Bobdoe wrote:Kentucky Bourbon:
- All grain, no added enzymes nor sugar: 60:20:20 (cracked yellow corn:6 row barley:honey malt)
- Oaked with oak spirals (medium toast)
- This is my fourth batch of this recipe, and, to my taste buds, its amazing! And I owe it all to the fine folks here at HD!
Bd

bob,

this is this the same percentages I use for my bourbons. ive used honey malt with fantastic results. I do `60 corn, 20 malted wheat and 20% honey malt.

if you can , get you hands on some real oak sticks. I used to use the spirials in the past as well but the real oak sticks will produce a finer drop for you

rager wrote:

Bobdoe wrote:Kentucky Bourbon:
- All grain, no added enzymes nor sugar: 60:20:20 (cracked yellow corn:6 row barley:honey malt)
- Oaked with oak spirals (medium toast)
- This is my fourth batch of this recipe, and, to my taste buds, its amazing! And I owe it all to the fine folks here at HD!
Bd

bob,

this is this the same percentages I use for my bourbons. ive used honey malt with fantastic results. I do `60 corn, 20 malted wheat and 20% honey malt.

if you can , get you hands on some real oak sticks. I used to use the spirials in the past as well but the real oak sticks will produce a finer drop for you

Thanks, Rager, I'll get my hands on some oak sticks. The honey malt is really a great addition.
Bd

ive got 40l of single simpsons lager malt started off @1.080 fermenting with Mangrove Jacks M44 (apparently the pacman strain from rouge).

to be followed up with 40l of odens cornflake sugar head.
and a rum made with Lyles Golden Syrup and brown sugar.

feel its going to be a busy month.

Spirit run on my smoked all malt wheated Bourbon.

jedneck wrote:Spirit run on my smoked all malt wheated Bourbon.

Ya make me feel like a lightweight . Fixin to start another gen 1 UJSSM because my first attempt at malting corn is becoming a miserable failure (GMO feed store stuff ,I think) . Just as well to find this out now before I get my steam cooker up and running .
> Damnit ! Had to correct this post because the post was missing all the 'r's' on account of I have used it so much telling people to 'ead , ead , ead' . There it went again

Just started running a TPW. Soon as that's run I'll empty the boiler and start on my sweet feed. Don't wanna run out of sweet feed. Just took several gallons of SF off oak after a year and its disappearing much faster than I thought it would.

I'm running 8 gallons of all-bran low wines (40%ABV) today. I just opened the VM valve about 15 minutes ago. I pulled 100 ml of foreshots and two 225 ml jars of heads out of the LM outlet already. Proof is up to 188 at the present and climbing. My current reflux ratio is around 8 or 9. I'll bring it down after a little more heads compression. Then sail on through the hearts.

Cheers all.
ss

edit- added proof.

While the brown sugar/oat rum mix is clearing, I mixed up some "sweet feed". Only I couldn't find any sweet feed so I put 2.5 gallon cans of cracked corn, 1.5 gallons of rolled oats, a bag of Frosted Mini Wheats, 3.5 pounds of brown sugar and 25 pounds of white in each 20 gallon can and mixed it up with a couple handfulls of crushed oyster shells (and baker yeast). We'll see what this tastes like.

Hound Dog wrote:While the brown sugar/oat rum mix is clearing, I mixed up some "sweet feed". Only I couldn't find any sweet feed so I put 2.5 gallon cans of cracked corn, 1.5 gallons of rolled oats, a bag of Frosted Mini Wheats, 3.5 pounds of brown sugar and 25 pounds of white in each 20 gallon can and mixed it up with a couple handfulls of crushed oyster shells (and baker yeast). We'll see what this tastes like.

That's about 5# less white sugar than what I use proportionately . Could turn out nasty . You probably ought to send it to me to sample when it's done

Truckinbutch wrote:

Hound Dog wrote:While the brown sugar/oat rum mix is clearing, I mixed up some "sweet feed". Only I couldn't find any sweet feed so I put 2.5 gallon cans of cracked corn, 1.5 gallons of rolled oats, a bag of Frosted Mini Wheats, 3.5 pounds of brown sugar and 25 pounds of white in each 20 gallon can and mixed it up with a couple handfulls of crushed oyster shells (and baker yeast). We'll see what this tastes like.

That's about 5# less white sugar than what I use proportionately . Could turn out nasty . You probably ought to send it to me to sample when it's done

Hehehe.... Well, I don't fill the trashcan quite all the way up. I float a hydrometer in there and my fill mark puts me at about 10%. Probably on par, huh?

Hound Dog wrote:

Truckinbutch wrote:

Hound Dog wrote:While the brown sugar/oat rum mix is clearing, I mixed up some "sweet feed". Only I couldn't find any sweet feed so I put 2.5 gallon cans of cracked corn, 1.5 gallons of rolled oats, a bag of Frosted Mini Wheats, 3.5 pounds of brown sugar and 25 pounds of white in each 20 gallon can and mixed it up with a couple handfulls of crushed oyster shells (and baker yeast). We'll see what this tastes like.

That's about 5# less white sugar than what I use proportionately . Could turn out nasty . You probably ought to send it to me to sample when it's done

Hehehe.... Well, I don't fill the trashcan quite all the way up. I float a hydrometer in there and my fill mark puts me at about 10%. Probably on par, huh?

Yep