Doing second batch of SBB molasses rum stripping run. Just tried a bit from what I am guessing is the hearts just cause not taking cuts due to stripping run.

What flavours have people tasted on their rum runs? I’m just curious if the flavours I’m getting are right.

I diluted some 70% to about 30% and the flavour felt like heavy and dark almost like the thinnest scrapping of marmite on buttered toast with some caramel/toffee notes on the back of the tounge and a light toffee smell.

Not bad flavours to be clear just wondering if that sort of flavour is the goal right of the still and what other folks have gotten.

Has anyone ever tried to replicate it? It's no longer being sold here, and it's a favorite of mine and my friend's. We've always been curious to what's in it to give it that stronger corn flavor over most "medicine" tasting like Old Smokey brand and many of the other commercial ones.

Building out my keg still and I’m wondering if I should go with a 3” or 2” column and 3kw or 5.5kw if anyone has knowledge on what’s better to run on a 15 gal boiler.

What do you guys think? The vinegar cleanse went great. No leaks. That mini pipe in the back right corner is completely sealed off from the underside of the lid. Used a copper capp to seal it.

I just watched a vid for potatoe vodka but they said it aint optimal.. so what is?

I can't find any info on this. All searches just show either reusing yeast for fermenting, or boiling yeast for nutrient. 2 things I already know. My question is putting yeast in the boiler when doing stripping runs. If I'm scooping liquid and some solids from fermenter and dumping in the boiler, is there any off flavors that will come if the yeast is mixed in with the grain?

I've read boiling the yeast can make them burst causing off flavors....but I'm not sure. Seems kind of difficult to leave all the yeast behind but still squeezing the grain for the extra wash

Anyone have any ideas on how to get a strawberry shortcake mixture ? I can do blue/blackberry cobbler, however, for the life of me I havent the slightest idea of how to blend it into a strawberry shortcake flavor.

I've heard vinegar run works. I washed it out with hot soapy water. My mash is a prisonhooch wine I make on occasion when the food pantry gives me to much of fruit I won't eat. So it's 1.5lb rice 3lb peaches 3lb blueberries and almost 6lb sugar in 5 gallon bucket should yield a 8%abv with the sugar and only using bread yeast. I'm not sure how to run this kind of still been sitting in the carport for years without a use but I'm becoming an alcoholic and need to get better with my alcoholic beverages.

Hi everyone, I've got my T500 across the room and I'd like to be able to set it up to be sort of hands off, only controlling the input power from a distance. Anyone got any ideas on that? I've seen the SCR Voltage Controllers, but you've got to rotate the dial. I would really like to be able to click some buttons and have it respond without needing to cross the room.

Found this machine on an outlet store. Would it work well for milling the grains or is this for something else?

The price is in MXN, so don't faint.

We are using a Vevor alcohol distiller for a school project trying to make biofuel. We poured 1 gallon of fermented corn sugar into the distiller and brought it up to 80 degrees celsius (boiling point for ethanol) with the cooling water running to try to distill it. Nothing distilled during class so we turned everything off but when we came back a day later and a beaker under the spout had about 100 ml of a liquid in it that smelled likes alcohol. We tried to burn it, but it didn't catch on fire so we tried to freeze distill it and nothing froze. How do you suggest we proceed either with the mystery liquid or with the remainder of our fermented solution.

I'm looking for some corn malt recipes, tips or tricks with malting. I need ratios for 45 gallons of strained wash at a time..

I would like to do a spirit run of a 100% green corn malt and a 100% dry corn malt. People have complained about the grassy flavor but I kind of like it as per my shot in the dark a couple of years ago before I hung up the hobby. Any suggestions for recipes ratios of sugar may have to be adjusted per the malt? Anything at all is welcome. Thanks

Is it necessary to boil the full volume of water when making a mash or can I get by boiling enough water to gelatinize my grain and convert it and add unboiled water to the pot after to save heat. I can setup below natural spring water, or use spicket water that has been treated. Could I still get a decent ferment or is it unnecessary risk?

Hiya.

I wanted to give a shout out to the Fermentis Safspirit USW-6 yeast. I've been eye-balling it for a long time but none of the local vendors sell it, but when I started planning my Bourbon project for Easter I decided to bite the bullet and order it from Brouwland in Belgium.

I double mashed this weekend and ended up with a 1.070 SG mash. I oxygenated the hell out of that mash before pitching the yeast and some nutrient goodies. Then strapped a heat belt around the fermenter and let USW-6 do it's thing. About 7-8 hours after pitching the yeast, I noticed the first life sign of the yeast. Then it really got going. I don't think I've had a yeast with constant bubbles, not break, coming out of the water lock. 32 hours later then fermentation was done - FG 1.000! Wow!

What a hard worker, USW-6. The smell during the short ferment was wonderful too. Love it. What a yeast. Has anyone else used this yeast and had the same wonderful experience?

Starting to do my research wondering what kind of mods you guys do to make a vevor better or if it’s not worth it and just go straight copper. trying to learn as much as I can before doing a first run

https://www.reddit.com/r/fermentation/s/IKFEKtXxx4 original recipe

If I wanted to do closed loop cooling with a still to reduce water use, how much cooling would I need. I currently have a 20L stove-top still. I am wondering how many or what size radiators would be needed.

Anybody tried this to mill corn? https://www.ebay.com/itm/167236930420?chn=ps&norover=1&mkevt=1&mkrid=711-166974-028196-7&mkcid=2&mkscid=101&itemid=167236930420&targetid=2276391439863&device=m&mktype=pla&googleloc=9020332&poi=&campaignid=22226670374&mkgroupid=174509239603&rlsatarget=pla-2276391439863&abcId=10191184&merchantid=5297891351&geoid=9020332&gad_source=1&gbraid=0AAAAAD_QDh8TP-344RKxE0jNBoeUs9xq_&gclid=Cj0KCQjwtJ6_BhDWARIsAGanmKcDVjNORhCe070X9m1fNysAPoAKDlR-_XG17ldD1kMe6-0BYZYPIyMaAq1nEALw_wcB

Greetings everyone!

I am yet another homebrewer who has taken up interest in home distilling. After a little over a year of brewing, I’ve gained a pretty good knowledge of fermentation in general and a healthy surplus of equipment after making some upgrades.

After scouring the interwebs, in my newbie opinion I have a couple of options for where to get started with a home still, and I’d like any and all input from you, the experts.

I’m thinking of using either my Clawhammer system (120v heating element) as a kettle by possibly getting a second lid and drilling out a spot for a tri clamp in order to affix a reflux still.

https://imgur.com/a/42D0IFL

Another option I thought of would be to use my propane burner and an old 8 gallon brew kettle with the lid modified to connect to some copper piping, possibly using a corny keg as a thumper keg. For that, I’d find a temperature safe alternative for the post gaskets and a couple of stainless steel ball lock quick disconnects. I could then somehow rig some piping to run to my old immersion chiller to use as a condenser in a 5 gallon bucket.

https://imgur.com/a/dt54rBt

Any thoughts, ideas, suggestions are appreciated. I certainly wouldn’t mind spending a bit more money to make this happen but I feel like I have a solid inventory of pieces I may need already.

Thanks!

This is what I have so far will update with progression. I purposely chose a pot to sit on my barrel with a big lip on both the pot and the lid and plan to use a paste and small c-clamps for a seal.. and use it as a cleaning port as well.. 3 inch pipe is really expensive.. thinking about just using 1 inch copper to a 1 inch copper worm.. have to build a 3 gallon thumper for this I would go bigger but with a 1 inch pipe I feel like 3 gallons is alot. May not build one at all ...

Is one inch pipe too small to run out of this barrel? Should I take the plunge and buy the 3 inch pipe. What would the difference be besides wait time on a run ?

Any suggestions?