Hey everyone.
So today is day 4 of my wash. I don’t see a big foamy reaction. It’s bubbling and making noise. Smells yeasty but google says I should be down like 80% in the first 3 or 4 days. My wash went from 1.080 to 1.065. Should I worry or am I on schedule?
Hey guys I’m looking for a few recipes so that I can get started with distilling any good places to look? I am also really looking for a wedding cake flavor recipes
Hello! so recently i have bought 4'' bubble plate still. The problem i cant figure myself is smearing between cuts. Its like my hearts starts with heads and ends with tails. I tried extremely slow collection which made this even worse. Even added spn on top. Now my best run is almost too fast i think - 2l per hour. But still - only fraction of my distilate i can call "hearts". Most of it left as semi heads or tails. To be clear - its not like realy smelly heads or tails - just a hint. Ofcourse i rerun the same distillate like 5 times now.
Im running it with 2.4 kw. It looks like reasonable power looking through column windows. Reflux is stable, temperatures before and after dephlegmator does not move at all.
Also have to mention that i had too hot fermentation with turbo yeast. My setup should be able to clean it?
My setup: 80l boiler with insulation, 3.5kw ten, power regulator with stabilization, 5 stores of 4'' bubble plates, dephlegmator. All this bought from Craftstore.ua . Im European.
I would really aprecciate any help!
Usually don’t run a thumper but had plenty of wine. Came out hotter(higher proof) than I wanted but was tasty
Hey lads/ladies. I ahh spent a weekend building out a website mostly because I haven't really ever found anything decent myself and kept everything on a spreadsheet etc. so here it is https://www.stillbrewin.com/
Roast me, pick it apart. Any info to make it better would be greatly appreciated 👍
Been 2 days now since I was able to get to it, multiple different errors at different times. Any insights?
I’m brand new and technically I’ve never fired up my 20 gallon copper still that just arrived. It has one thumper.
I’m wondering about catching flavors with the thumper and how I can maximize that.
To get a lot of flavor out, could I leave my column off until I believe the heads are burnt off and then put my column back on and add flavor/mash to the thumper to increase the amount of flavor that goes into my hearts and tails?
We have 100% broken rice for ethanol purposes
Kindly DM me
If you have any requirements
I'm looking at purchasing from oak stills and before doing so could anyone recommend me a set up to achieve a high ester rum distillation.
I know that some are using double retorts, would this be considered overkill for a home setup?
I'd be looking to use at least one thumper,.currently
Thank you
Has anyone on here, in Europe, tried mashing with bloody butcher. This seems a semi common grain in the states but not so much where I am and wondered if anyone found a good source and what was the outcome?...
So I have an Essencia still, goes good but it feels like it has too much power. If I run it at '100'-'90' it puts out a fairly constant stream. If I run it lower it cuts out, then I sweat as it slows then eventually turns on again.
I am thinking I need a pid, then I can turn it up full and use the pid to manage the temperature.
Sorry if this sounds confusing but I suspect there are people here who will understand what I am trying to explain.
I am in New Zealand if that's relevant. Many thanks for your attention
Been building her for a couple years now. Started out as a milk can hybrid column still/pot still. Was running water through the double walled down spout. Just added a thumper and a worm and now I think I’m finally done. I can use both electric heat with a PID or resistor, or gas, or both. I’ve got temp sensors in the boiler and the top of the column which I’ve used to map out the temps pretty good to learn her characteristics.
I’ve got a few more things to do like making a nice stand for the thumper and fixing the slope on the worm which I’ll do this weekend before running some vinegar through it for a shakedown run. Then I’ll polish it up a bit more and sit back and admire.
On a side note, I’ve got my “60th Birthday Bourbon” I made with the milk can and column a couple years ago sitting an a 3 gallon oak barrel waiting to be bottled later this year for my 60th. Got a small sample of it that I split with my dad a couple weeks ago. He’s quite fond of bourbon and couldn’t believe it was something I made.
After finishing my last rum run and letting everything cool, I started my clean-up.
First I rinsed the junk out of my ferment barrel and dumped it into a 1 gallon jug to dispose of.
Next I went to clean the still, saving some of the backset for the next run. Here’s where not paying attention led to a real problem, I dumped the backset into the same bottle as the ferment, and closed the bottle.
I came home to VERY active yeast and a swollen gallon jug, and my immediate thought was I needed to relieve pressure before it exploded. There was no “relieving pressure” it was an absolute geyser of molasses and sugar water.
The kitchen ceiling, all 4 walls, INSIDE closed cabinets…
Asking because I want to start moonshining but I’m broke as crackhead after payday.
If any of you out there are using the airstill and have to find random objects to get the jar at the correct height ( I'm looking at you Jesse from Stillit and your trusty brick lol) I have a solution. It's a 3d print design I came up with. It's got a small angle at the top that throws the jar slightly forward to easier collect.
I have an hdpe 2 plastic drum I got from a car wash near my place when it was closing. It was soap inside but not sure what. I cleaned it super well and did vinegar, hot water, and all kinds of soaks. No smell, suds, or anything comes off it and I’m getting ready to do my first wash in it. If it tastes like soap I’ll dump it and do it again (I really really don’t see this being possible). Is there any actual risk of dying? I really wanna use this thing.
Hey people. Doing a 3 gallon batch of pineapple peach. I have around 1.5 pounds of pineapple and roughly 1.5 pounds of peaches. Going to just add sugar till I get to around 0.085 of gravity. I have some abc crafted wine yeast and I am a little worried about stress. Google says I can add corn as nutrients but I’m a little unsure on an amount. Advice or ideas please.
Hello everyone,
I hope everyone is doing great.
I am trying to make a floral gin, and I have been experimenting with different botanicals to bring out their floral aroma, such as lavender, bergamot mint, calendula flower, and black tea leaves. They all smell like hay and have a weird aroma to them.
I am trying to distill them on a small lab still. I tried NGS at 95% and at 60%, but it was not really great. If anyone has advice or techniques to bring out the delicate floral aromas, that would be great.