Home Distiller

I love playing with food and beverages, fermenting, preserving, dehydrating, herbs, gardening, foraging, etc. Now I have jumped into the rabbit hole of distilling. Got a T500, reflex and pot still head, last year and when budget allows I plan on getting a real still. Mostly I stick with Wineos sugar wash and DADY. I am experimenting with redistilling infusions (like amaretto) with good results. My next project is to make some okolehau.

Welcome kukukraut.

Welcome.
Will you be using Dave's recipe for your Oke?

I do not know Dave’s recipe, do tell.
My plan is to dig up the ti root, cut it into smaller chunks, then cook for 24 hours in an imu with kiawe wood . After that run it through a Champion juicer and squeeze the pulp out in a fruit press. Add a little water and ferment with Tequila yeast. Have not decided yet how I am going to distill it yet, either two runs in the pot still or one run with detuned reflux column.

Sorry I don't know it either. It's just he's getting some notoriety on the islands and thought maybe his process inspired you.
Most folks off of the islands don't even know what it is.

Could you please start an Oke thread in the respective forum.

in Recipe Development?

Kukukraut wrote: ↑Sat Sep 26, 2020 1:54 pm Recipe Development?

Yes please.
Thanks