Home Distiller

Tedd squirrels wrote: ↑Sun Feb 11, 2024 11:27 am
When you want to have good bread vodka, you need to use spring bread, for example: barley, oats, buckwheat, peas, wheat, millet, except for rye and hops, which should never be used for wine. Each spring bread has its own special strength and different taste from each other. Take hatched wine from spring bread, first distill it through juniper berries, whatever kind of vodka you want to make, putting ½ pound of berries for each bucket of wine; then take this alcohol, put it back into the cube, so that there is half a cube of alcohol, add the cube with meat broth, if desired, beef or lamb; when you don’t want to put it in, you can add milk or whey; when you consider even that a loss, add yeast or water to the grape wine; First, there will be vodka, which will be poured into damasks so that there is ¾ pound of alcohol and a fourth share of cheese and water made from spices. Various things belong to the doubles of vodka: cinnamon, cloves, dawn, cardamom, nutmeg, wormwood, nutmeg, ginger, galangal, star anise, cumin, anise, migdal, oil, citron and orange peel, lily of the valley, celery, angelica, peach, coffee beans, pine cones, juniper berries and an ant's nest.

Anton Liznev
"There is a column, a gin basket, steam and liquid units, a concentrator, spn rpn. I distill twice, straight-through and then drinking. For barrels straight-through with the selection of heads, for white use ndrf. I brew grain, bructs, sugar. I have experience, Narernoye, has exceeded 300 liters. I tried everything possible - reforming, coal, ozonation, ultraviolet, the smell of alcohol remains. The only thing that corrects it is only a barrel after two years of working with the product. And then... .. Pages from the book with at and yat... I made a screenshot so as not to lose it, I re-read the article five times (the recipe, of course, is written in a complicated way, more for those who are deeply interested).I cooked the chicken, but there was some broth left, it’s not good enough, and... With. present.... I poured everything into the cube with the thought that if I don’t get what I want, then I’ll transfer it to alcohol in the column, but here you don’t even smell moonshine, a pleasant floral aroma. (sugar mash in Belarusian wines) I cover the cube with a blanket and heat it up smoothly, remove the heads (I don’t like them based on the smell, I go by the nose), and collect the body. The washcloth is made of copper, and according to the advice, I put silver on top. I distill the tails for grain, and add them during steaming to reduce the likelihood of souring."
... yes, in a direct flow, there is a copper wad and silver on it, jewelry (the author recommended). The heads were gradually oriented towards the nose. The tails are also on the nose, I’m watching from 88 in a cube. I can't say for sure about the broth. It’s better to clarify this with Yuri Arturovich (the author). I have already made three 37 liter each. Sweetish with onions, didn't go well. It’s more interesting with clear broth, but with shrimp (the fourth batch is coming right now) there’s fire, the smell of the sea. I just cook broth from any chicken meat and pour it into a cube. I understand that the broth binds something in the alcohols or adds to them.... Try it, you will be pleasantly surprised by what you get. I drove a lot of different things and in different ways, but this... This is a masterpiece"
...the technology is simple and no fancy apparatus is needed, forward flow works great...
...After I tried the meat distillers, I don’t pull out either the column or the units for steam and liquid, this is simply not necessary, and the product is many times better after the first distillation...

Mishanya Slobodskaya
I have purchased shrimp, the broth will be made from chicken, and I will reduce the amount of juniper fry. Yes, Bobrik recommends cooking chicken broth over a smoky fire in a pot for greater authenticity!
The process of shrimp meat extraction is carried out as usual. A small mistake occurred in the sense that more than the planned volume of the broth evaporated at the fire, so we had to compensate with a small amount of water to get into the bulk fortress.
The drink turned out to be simply bomb! Thank you so much for the recipe Teddy!

Magazine "Science and Booze"
Due to excessive arrogance and the inability to remove the heating element from a cube half full of boiling water (and the second full of hot steam) after the first start of the NBK, I brewed flour directly on the heating element and missed the moment when the unpleasant sounds began. Why? The circulation is active! This is why the wort was filled with rich aromas of “peat smoke”.
Having received the desired result, namely raw alcohol with a strength of about 55%, it was necessary to somehow process it into a product. Having read about Teddy’s noble vodkas, I decided to repeat and support his exploits by distilling raw wine diluted with whey. I have approximately 18 liters of whey left over from cheese production. I took 12 liters of raw material, diluted it with 13 liters of whey and put the whole thing on induction under a direct-flow fractional run. I took up to 60% of the stream into the main container. There were additional plans for the tails.The result exceeded expectations. No, the burn has not gone away, but the alcohol itself turned out to be much softer and more interesting than the usual fractional product. It was decided to leave the burning to time and aeration, and in the meantime I had a new insidious plan, mentioned above. In the corner there were 2 liters of alcohol with a strength of approximately 94%. I had already made Becherovka and gin with this alcohol, so I was confident in its quality. I drained about 3 liters of turbidity containing yeast and malt waste from the beer brewing unit standing nearby (after mashing, the filtration of beer wort through the bag was disgusting) in preparation for bottling for carbonation, in addition, another 5 liters of whey were sad on the sidelines.The alcohol diluted with the above substances added the tails from the previous run. Under psychological pressure from my charismatic toad. Only with the first drops of 50 ml of heads, which I decided to select, did the thought come that the added tails had the same “burners” as in the previous selected body. So what should we do now? Keep calm and continue like this.
As a result, the white new make turned out to be rich in hop aromas (I used the IPA on Citra with powerful dry hopping), the burntness receded into the background, turning into a hint of “bell pepper”. I placed both versions of the so-called noble vodkas on different-sized oak lumber. We will wait and adjust as much as possible.
Teddy and Squirrels, burnt marks and two-hour cleaning of the heating element clearly, according to Pavlov, defined the limits of applicability of the equipment. No flour and heating element in one can.
There are only positive impressions from the distillation with whey. From extractive distillation - too. Yesterday I couldn’t resist, I ate a bottle with my brother - very, very! I put it away from my eyes so that it wouldn’t become an irritation. The burnt one will, of course, need more time for the creosote to go away. Will wait.

Dmitry Ch.
Teddy and Squirrels, thank you for the butter recipe. Yesterday I distilled my chacha with refined oil overnight, and today I tried it a little, in purely tasting doses. Sivukha was completely removed. I'll be doing this with all my leftovers in the near future.

Magazine "Science and Booze"
I took the shrimp, heated it in water, brought to a boil, cleaned it, saved the broth and shells until I had a three-liter jar. I added to this goodness a three-liter jar of “Japanese” mash with real koji and M-05. I tore two liters of alcohol from my heart.
Bright shrimp taste, umami, extraordinary softness. Something is missing... What the hell should I add since there is no wasabi? For a little sweetness of something?
A slight cloudiness only adds charm. And I was the only one who had the feeling that something was missing.
Teddy & Squirrels comment: “Science and Booze magazine, there’s not enough meat broth. The umami on the shrimp alone is a little runny. The cloudiness is because you grabbed the tails, but if you’re satisfied with the charm, then you can leave it that way.”

Andrey Kuzin
Hello Teddy and Squirrels. Something new happened, I’m happy with the result.
1. Heads. The heads seemed to me less smelly than usual and, most importantly, there were only one third of the estimated number. The second third was almost clean, and the third was completely clean. I was quite surprised, but pleasantly surprised. However, out of precaution, I still took the entire estimated amount. Next time I’ll take less and separate this alcohol, which usually should be heads, dilute it and try it.
2. Driving. Someone wrote that with broth the distillation is somehow “soft”. I noticed that I also have something similar: it is often difficult to find the desired mode of the column so that it does not choke, but also so that there is no underheating, but this time no difficulties arose. Perhaps the broth has an effect. However, I will not say that it is very possible that this is an accident. Continued observations are needed to draw a confident conclusion.
3. Tails. The tails came out later than usual and were much less smelly.
4. Stillage (if it is correct to call the remainder of the raw material stillage). It turned out to have a very unpleasant smell, which was noticeably different from what usually happens. The fat from the broth gathered into dense lumps that smelled unpleasant.
5. Product. Alcohol diluted to 40% turned out to be easy to drink, clean, without any tastes or aromas, which is natural - where would they come from in a sugar mash. There is no hangover, nothing hurts, my face is almost not swollen, just dry skin.
The conclusion we have at the moment is that the result is positive.
The broth somehow holds the heads and tails in the cube. It would be interesting to figure out in what way - by entering into a chemical bond or physically - that is, creating an obstacle for the “bad” molecules in the form of a layer on the surface of the liquid? Probably both work. You need to understand what exactly is in the broth that works this way. For now I'm assuming that it's fat - there's almost nothing else there. In this case, the question arises: is it possible to replace the broth with vegetable oil? We need to conduct an experiment.
Now I’m preparing mash from a mixture of barley concentrate, malt and kvass (that is, dry, there’s roasted malt and bread crumbs), I’m saccharifying it all, boiled a little hops, sugar, of course, I’ll add, Alkotek whiskey yeast.
I want to distill this fragrant mash with broth in a direct flow, with only a mesh to retain sulfur and other stinks. I want to try your method - one distillation with strengthening the mash with alcohol. To strengthen it I will use “tailed” alcohol.

Anton Liznev
this is undeniable .... and with a bow I went hunting perfectly as I had a rest

Magazine "Science and Booze"
Teddy and Squirrels, I threw into a cube with beer fortified to 25-30 degrees or rye-sugar brew in the wake of Teddywine, oven-fried skins and bones (everything as Escoffier bequeathed), fatty trimmings of beef and pork, separately for some purity of the experiment. Purity has turned into frequency (damn delicious!), but I have not yet been able to understand what exactly is working, a film, or rather a layer of fat on the surface, or collagen throughout the entire volume of the pile, or both together. The most important thing I learned about this was that it works! You can miss the transition fraction in the column, All these isoamyl alcohols and their satellites, during extract distillation with strengthening, you can grab tail oils, turbidity and cloying, but not all of this fat-soluble Mr.Yes, why “in the footsteps of Teddywine”, and not Teddywine - the toad presses on the mangroves, because in the corner of the kitchen petrified honey stands and sighs sadly. I’ll definitely be making mead in the near future.
And the rest of the yeast is scruffy, holding up to 12%, so I made rye kvass as strong as possible, strengthened it with NDRF alcohol from it, took a symbolic number of heads and got a yummy with the taste of a carefully calibrated demi-glace with a crust of black bread. I added a little tartness of ginseng, the aroma of rhodiola, gin and spice distillate - the result was an aperitif worthy of a royal meal!
Yes, why “in the footsteps of Teddywine”, and not Teddywine - the toad presses on the mangroves, because in the corner of the kitchen petrified honey stands and sighs sadly. I’ll definitely be making mead in the near future.
And the rest of the yeast is scruffy, holding up to 12%, so I made rye kvass as strong as possible, strengthened it with NDRF alcohol from it, took a symbolic number of heads and got a yummy with the taste of a carefully calibrated demi-glace with a crust of black bread. I added a little tartness of ginseng, the aroma of rhodiola, gin and spice distillate - the result was an aperitif worthy of a royal meal!

Dmitry Ch.
Teddy and Squirrels, I gave a bottle of chacha, cleaned with oil, to a friend, I didn’t drink anything like that. He says you don’t even need to have a snack, it’s so soft. I didn’t even believe it - it was arson, but it was burning. The Alchemists didn't succeed with the philosopher's stone, but you succeeded!

Moonshine lover
When I had a regular straight-through apparatus, I added 0.5 liters of milk to the raw milk for every 3 liters, mixed it, the milk curdled, and immediately went to fractional distillation. During distillation, milk is baked into pieces of casein from which the stench is incredible!!! Moonshine turns out like a tear!

Andrey Kuzin
Teddy and Squirrels, by the way, received feedback from two friends about the meat moonshine that I treated them to. Both are delighted. One said he drank like nothing he could drink from the store. At the same time, he had drunk my moonshine more than once before, which was made using “conventional” technology. But he made a special mention of the meat-eater.

Dmitry Ch.
Teddy and Squirrels, today there was a gathering of classmates, we are 55-56 years old, brought a liter of chacha purified with oil. We met at a restaurant where you can bring your own. One friend brought a liter of vodka. Another brought three bottles of cognac. Another brought a bottle of chacha gelovani. After chacha purified with oil, we drank Georgian gelovani. Everyone said that mine wins. Everyone refused cognac and vodka, there was a supermarket nearby, and we also went and bought chacha. As a result, the vodka and cognac were taken home. I received a reprimand for bringing only a liter.Well, to be honest, I tried it myself for the first time. Before that, I gave it to a friend who is well versed in moonshine to try. In short, moonshine with purified oil is the bomb! I’m writing after the restaurant, but I feel great! I immediately felt in you a person who can challenge the uniform dullness! I’m writing under pressure, but I think it’s quite sincere! I even like that you periodically send everyone away without bending!

Dmitry Makarov
About adding meat broth.
Previously, they wrote a lot about gravitsapuka - they threw pieces of marble into the mash and rejoiced at the active fermentation. I read it and thought, I don’t care about the extra crap in my mash. I didn't repeat it.
And when I read about the meat processor, I thought, why not? After all, what am I risking? What do I have to lose? You can try it.
So this is how I did the experiment. As I understand it, the protein from the broth reacts with raw alcohol. Maybe.
My wife cooked ingredients for sea salad: squid, shrimp and mussels. I asked her to boil them all in the same water. So I got a liter of rich broth. Next, I took raw alcohol and diluted it with this broth to a strength of 20 degrees. Well, I did the usual 2nd stage. Yes, I forgot to say - I have a simple distiller. The product turned out as always. I.E. I didn’t feel the difference. But after three days, I decided to try again. The taste has not changed, but the product has become unusually soft. I drank it diluted to 45 degrees, but came in at 25.
In short, before you write your opinion, you need to try it. There's nothing scary. Don't spoil the drink. But see for yourself whether it’s nonsense or not.
Good luck with the experiment!!

Victor N.
Anton Liznev, That's it! The poor life is over! The first time it turned out to be cheburekka, now it’s a confectionery. I cooked fancel2 in an autoclave, germanium4 on the head. 0.7 oil and slowly heat to 85.super.

Sergey Demidov
I learned about the use of meat broths from T&B. He refers to old books. In those books it is recommended to dilute with broth what moonshiners call “raw”. I myself began to slowly try in this direction. I won’t say that I’m delighted, but it’s interesting. There is some effect. And it’s definitely not negative.
Teddy and Squirrels, I just made some aromatic vodka by distilling the tincture diluted to 15-20%. So, I simply distilled half of it, and poured some good butter into the second. What can I say. With the butter it turned out somehow softer, or something. I personally didn’t detect any smell or taste of oil. Yes, I drove slowly to avoid it, at 1 kW. Filling a third of a cube, approximately. If anyone is interested.

Let's figure it out for three!
Teddy and Squirrels, good evening! I didn’t want to spoil the situation until the end of the experiment, but I couldn’t bear to share the intermediate result
So, how it went, step by step. I put two containers with mash, one with dextrose, the other with Gost sugar. Yeast in both cases is Pathfinder 48. The hydromodule in both cases is 4 kg of bulk per 10 liters of water. Everything is under a heater with a thermostat at 25 degrees. I followed the instructions on the yeast package exactly. The mash with dextrose fermented after 3.5 days, with sugar - after 6. I measured the sugar - in both cases it was “0”, but the fermentation went away. If dextrose gave the expected 21% from these yeasts, then sugar gave 26%!Measured with a refractometer. The first distillation from 4 liters of mash was done, as usual, with the selection of 50 ml of heads. As a result, I got 1 liter of distillate 55% vol. from dextrose mash. , the sugar mash gave the same result. I collected the heads and bodies for GC analysis, and tomorrow I will send everything to Selivanenko Research and Production Complex. The second shot was made from 3.5 liters of mash with the following components: 500 ml of vegetable oil, 5 grams of gelatin, 5 grams of chicken collagen, 5 grams of pea protein isolate 80%, 5 grams of whey protein concentrate 80%. The dextrose mash with the “burden” behaved exactly the same as the regular one - the first drops came out as clear as a tear (nevertheless, I selected 50 ml separately for a comparative GC analysis in relation to the heads of the first run). The smell is clean, slightly alcoholic, without any acetone tones. The body is also aromatically perfect. Also packed for analysis. At first there was not a big incident with the sugar mash - I didn’t take the head off, I walked away when I came and saw that 100 ml had already dripped and the liquid was light brown in color with sediment. We decided that it was apparently a release of gases from under the oil plug, such a big gurgle, as a result of which particles of the bulk settled on the on-load tap-changer and subsequently escaped with the vapors into the selection. I filtered it and poured it back. By the way, their smell is perfect, without any stinkers. I took 50 ml of the finished distillate for GC. At first, the smell of the final distillate is not recognizable at all - like water, then some alcoholic undertones only appear. In fact, the product was perfect from the first distillation.
I decided to simplify the third shoulder strap on the one hand and at the same time please myself. I found two 500 gram cans of coconut cream in my supplies and decided to go through them in the hope of getting something tasty. But it was not there! The sugar mash started working very quickly, unlike the dextrose one, but the aroma was simply unbearable - hydrogen sulfide in its pure, unspoiled form. It's like the eggs are rotten. I tried to separate 50 ml onto the heads, but the smell also went into the body. I didn’t send it to GC, it’s clear that the problem is in coconut cream and using it in an oil mill is strictly not recommended. But on dextrose, by the way, everything went as normal, without any smell. Perhaps the reason may lie in the apparatus itself, which distilled the sugar mash. If at the end of the process the apparatus operating on dextrose showed a percentage of alcohol content in the stream of 42%, which is the norm for High Spirit, then the apparatus operating on sugar was 23%. We need to check it, maybe some settings have gone wrong. As a result, more than 10 samples were sent to GC and there will be something to compare.
In general, I confirm that the technology is working; after the oil distillation, the distillate of the first distillation can be compared with our distillate of the second distillation.

Mikhail Kozhevnikov
Andrey Kuzin, have you tried to fix the oil pump? If yes, then how? Driving? The day before yesterday I also tried to make an oil distiller - just like yours, it turned out disgusting - so I’m thinking about how to fix it...

Andrey Kuzin
Mikhail Kozhevnikov, I then distilled it with chicken broth, as has become usual for me. The broth is used for the “skeleton” and skin from the chicken, from which the arms, legs and breast are cut off. Cook until the skeleton begins to fall apart.
Everything was fixed, a very good product turned out. But I did it with reinforcement (note), with copper mesh and a reflux condenser.
Recently I decided to try it without broth, as before, for comparison, a control, so to speak, experimental run. I took the heads, the heads were not the same as I was already used to at the meat processor, plus obviously a lot of good alcohol comes out with them, and when the alcohol came out, it was somehow different. Stopped the chase.
Right now I’m making some broth, I’ll add it and go with it today. I want to distill strong alcohol, infuse it with juniper, and then dilute it and distill it again, but this time in direct flow, without strengthening. So that the correct hydrates are formed. During this third distillation, I will add shrimp broth - Teddy and some other comrades praised the aroma of such moonshine.
P.S. I haven’t tried it with gelatin yet, but I haven’t abandoned the idea; I bought the gelatin a long time ago. There was a lot of everyday fuss, there was no time to do it. Now I have free time, I will continue experiments and write reviews on this channel.

SPIRITUS PETROVICH
Greetings! I was very interested in this technology. At the beginning of January, my wife cooked jellied meat, there was some broth left, and by this time the mash with millet and barley malt had finished cooking. I poured this unfrozen jellied meat into the mash and added a liter of refined oil. I drove it very slowly on gas. The raw alcohol turned out to have a stunning aroma of malt, flowers, honey, and something else delicious. But it turned out a bit cloudy, so I had to do a second fractional distillation, straight through, on a copper frame. I have never received such yummy food before.

Tedd squirrels wrote: ↑Sun Feb 11, 2024 11:27 am high-tech purifications with fresh milk, cream, freezing, fish glue Karluk, egg white

VLAGAVULVIN wrote: ↑Tue Feb 20, 2024 8:10 am wut da heck is all this fairy tale topic about?..

Tedd squirrels wrote: ↑Sun Feb 11, 2024 9:41 pm So, let's begin the introduction to meat racing.
According to the authentic recipe, threefold distillation is carried out. The first is a strengthening distillation of bread mash, the second is a further strengthening flavored distillation with juniper berries, the third is a cleansing distillation with meat broths in a bulk alcohol-broth ratio of 50/50.
It should be understood that the recipe shows the change in the quality of distillation according to the ingredients used in the third distillation. The best quality of distillation is with meat broths, the worst is with water.
This becomes clear from the point of view of fat purification. Fat dissolves impurities and they remain during distillation in the still. In addition to meat broths that have a fatty component, Teddy and Belochki carried out distillation with refined, frozen, deodorized vegetable oil without taste or smell.
There is a method of cold cleaning of raw alcohol of the first distillation with vegetable oil, called “finishing”. This method is not so effective and is quite complicated - you need to somehow separate the oil from the product in an oil emulsion. Our method is simple and very effective, since the solubility of impurities during hot distillation is maximum.
......................................................................................................................................................................................
In addition, Teddy Squirrels use the technology of single extractive distillation (distillation with an additional strengthening component that changes the volatility of the mash mixture bulk) without selecting Foreshots and Heads, since they are removed at the fat purification stage, as well as due to the percentage of pure additional strengthening component.

OtisT wrote: ↑Fri Feb 23, 2024 8:58 am I wonder if this process is related a process others have posted called “Fat Washing”. I know that process was done on finished spirits, but wonder if it’s related? I tried the fat washing once and found it stripped a lot of spirit flavors. It just did not taste right and I was not happy with the results.

Dougmatt wrote: ↑Fri Feb 23, 2024 1:05 pm

OtisT wrote: ↑Fri Feb 23, 2024 8:58 am I wonder if this process is related a process others have posted called “Fat Washing”. I know that process was done on finished spirits, but wonder if it’s related? I tried the fat washing once and found it stripped a lot of spirit flavors. It just did not taste right and I was not happy with the results.

I’ve tried fat washing before too and had similar experience. Didn’t care for the result. Seemed to strip out the spirit character.

LWTCS wrote: ↑Fri Feb 23, 2024 5:51 pm

Dougmatt wrote: ↑Fri Feb 23, 2024 1:05 pm

OtisT wrote: ↑Fri Feb 23, 2024 8:58 am I wonder if this process is related a process others have posted called “Fat Washing”. I know that process was done on finished spirits, but wonder if it’s related? I tried the fat washing once and found it stripped a lot of spirit flavors. It just did not taste right and I was not happy with the results.

I’ve tried fat washing before too and had similar experience. Didn’t care for the result. Seemed to strip out the spirit character.

What type of spirit?
Did it strip character or mask character?

LWTCS wrote: ↑Fri Feb 23, 2024 5:51 pm

Dougmatt wrote: ↑Fri Feb 23, 2024 1:05 pm

OtisT wrote: ↑Fri Feb 23, 2024 8:58 am I wonder if this process is related a process others have posted called “Fat Washing”. I know that process was done on finished spirits, but wonder if it’s related? I tried the fat washing once and found it stripped a lot of spirit flavors. It just did not taste right and I was not happy with the results.

I’ve tried fat washing before too and had similar experience. Didn’t care for the result. Seemed to strip out the spirit character.

What type of spirit?
Did it strip character or mask character?

NormandieStill wrote: ↑Fri Feb 23, 2024 11:15 am I can imagine that fat washing the low wines would have some effect on removing flavours. Certain compounds are going to be more easily fat soluble than water / ethanol soluble (notably any oils present) and there's a reasonable chance of those fats remaining in the boiler. I would think that even better would be to thoroughly mix the fat / oil with the low wines, then after allowing it to settle, removing the fats altogether. This would remove the entrained congeners mechanically so that they couldn't get back into the mix and carry over (it might also reduce the cleaning necessary in the still).

NZChris wrote: ↑Mon Feb 26, 2024 9:36 pm The ... several generations of Russian Whispers...

NZChris wrote: ↑Mon Feb 26, 2024 10:06 pm That is not wood, it's copper and should not be a problem.