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HOME DISTILLER
Last visit was: Mon Jun 07, 2021 1:10 pm. It is currently Mon Jun 07,2021 1:10 pm
DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORG HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build and INTERACTIVE DESIGN CALCS Interactive Design Calcs; Pot Still Purity; Pot Calc (v2) Reflux Still Sizing & Purity; EtOH Temp Conv Calc; HETP Calc; Reflux Heat & Mass Balance; Condenser Size GETTING THE MOST OUT OF AN AIR STILL Hey guys! Long time reader first time poster. I've owned an air still for about a year now because I have been fascinated with the science (and art) of distilling and wanted to start off with something very accessible to me here in Australia.SHADY'S SUGAR SHINE
This is a simple, tried and true recipe for sugar shine. It works for potstill runs and even better for making a neutral with a column. I use cheap bakers yeast. CLEANING A NEW STILL Cleaning / polishing the outside of a new still When you look at pictures of stills in commercial distilleries, we all ooh and arrh at the bright shiney copper, so why when investing a few hundred dollars in your still build, would you want to leave your still looking like something from the scrap yard, when with a bit of care and effort, you can get it looking good. UNCLE JESSE'S SIMPLE SOUR MASH METHOD Virginia Gentleman Rumrunner Posts: 563 Joined: Tue Feb 22, 2005 9:51 pm Location: Bacon Holler HOW TO MAKE UJSSM FOR NEWBIES Now, my first fermentation took SIX DAYS to complete. Yes, I know the original recipe says 3-4 days, but don't go by that. All yeast are not created equal, and allHOME DISTILLER
Last visit was: Mon Jun 07, 2021 1:10 pm. It is currently Mon Jun 07,2021 1:10 pm
DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORG HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build and INTERACTIVE DESIGN CALCS Interactive Design Calcs; Pot Still Purity; Pot Calc (v2) Reflux Still Sizing & Purity; EtOH Temp Conv Calc; HETP Calc; Reflux Heat & Mass Balance; Condenser Size GETTING THE MOST OUT OF AN AIR STILL Hey guys! Long time reader first time poster. I've owned an air still for about a year now because I have been fascinated with the science (and art) of distilling and wanted to start off with something very accessible to me here in Australia.SHADY'S SUGAR SHINE
This is a simple, tried and true recipe for sugar shine. It works for potstill runs and even better for making a neutral with a column. I use cheap bakers yeast. CLEANING A NEW STILL Cleaning / polishing the outside of a new still When you look at pictures of stills in commercial distilleries, we all ooh and arrh at the bright shiney copper, so why when investing a few hundred dollars in your still build, would you want to leave your still looking like something from the scrap yard, when with a bit of care and effort, you can get it looking good. UNCLE JESSE'S SIMPLE SOUR MASH METHOD Virginia Gentleman Rumrunner Posts: 563 Joined: Tue Feb 22, 2005 9:51 pm Location: Bacon Holler HOW TO MAKE UJSSM FOR NEWBIES Now, my first fermentation took SIX DAYS to complete. Yes, I know the original recipe says 3-4 days, but don't go by that. All yeast are not created equal, and all HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water.SHADY'S SUGAR SHINE
This is a simple, tried and true recipe for sugar shine. It works for potstill runs and even better for making a neutral with a column. I use cheap bakers yeast. MIKEYT'S BOURBON RECIPE pinetar wrote:Hi Micky T Just wondering, looks like you use about 17 gal. of water total.What is the final amount of liquid that goes in the still. The grain sack that goes is the still, is it hung or can it go in with the wash. DOUBLE STILL IN AIR STILL double distilling is just the rerunning of what youve already ran the first run as said above will be a stripping run when double distilling. some people when doing a stripping run will throw out foreshots and then collect all down to about 20%. then dilute the spirit down to 40% abv this is below burning level so your not cooking flamable materials. load it back into the still and run it USING A MASH HYDROMETER Thus using the image above if our OG reading is 1.092 according to the chart above we have a potential abv of 11.75%. However if we take a FG reading after fermentation and we have a reading of .99 which is below what the chart above used to calculate then we come up with a GIN RECIPES COLLECTED FROM VARIOUS SOURCES I don't have access to bitter almonds so I use apricot kernels and loquat seeds. They both contain cyanide precursors, as do apple pips and lots of other things including most stone fruit, but you would have to do something really silly, or be be very determined to poison yourself, in order to extract enough cyanide from any of them to get symptoms of poisoning from a distilled gin. UNCLE JESSE'S SIMPLE SOUR MASH METHOD Virginia Gentleman Rumrunner Posts: 563 Joined: Tue Feb 22, 2005 9:51 pm Location: Bacon HollerTYPES OF STILLS
edit: Updated CM pic to reflect commonly used design. As shown in the diagram above, the same coolant water is commonly used for both condensers. The coolant water is split to the two condensers, and the flow to each controlled by individual valves. WHAT THICKNESS OF COPPER TO USE? bearriver Site Donor Posts: 4442 Joined: Sat Nov 23, 2013 6:17 am Location: Western WashingtonMETHANOL TEST KIT
Looks interesting, but I don't know of how much value it would be. It is a simple determinate test, meaning it won't give you any saturation values, just a simple yes or no.HOME DISTILLER
Sat Jun 05, 2021 9:21 am. Mashing, fermenting, flavoring and aging related hardware. Any hardware used for mashing, fermenting or aging. Moderator: Site Moderator. 735 Topics. 8983 Posts. Last post Re: Looking for something bet. by NormandieStill. Wed May 26, 2021 6:33pm.
DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORG HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build and INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc. GETTING THE MOST OUT OF AN AIR STILL It works, but you will have to take wide, really wide cuts. And distill 4 times (diluting to 40% after each run). This can only be done with a pretty plain sugar wash like BW. Still, after 4 runs and diluting to drinking strength again, you need to air out a lot, evendistress age to
SHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. UNCLE JESSE'S SIMPLE SOUR MASH METHOD Put your 3-3/4 gallons of water back into the fermenter so your yeast won't die while you distill. While you're at it, this is a perfect time to scoop the spent corn off the top and replace with an equal volume of newly cracked corn. Later we'll add the 1-1/4 gallons of backset and 7 more pounds of granulated sugar. CLEANING A NEW STILL Cleaning / polishing the outside of a new still When you look at pictures of stills in commercial distilleries, we all ooh and arrh at the bright shiney copper, so why when investing a few hundred dollars in your still build, would you want to leave your still looking like something from the scrap yard, when with a bit of care and effort, you can get it looking good. HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn.HOME DISTILLER
Sat Jun 05, 2021 9:21 am. Mashing, fermenting, flavoring and aging related hardware. Any hardware used for mashing, fermenting or aging. Moderator: Site Moderator. 735 Topics. 8983 Posts. Last post Re: Looking for something bet. by NormandieStill. Wed May 26, 2021 6:33pm.
DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORG HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build and INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc. GETTING THE MOST OUT OF AN AIR STILL It works, but you will have to take wide, really wide cuts. And distill 4 times (diluting to 40% after each run). This can only be done with a pretty plain sugar wash like BW. Still, after 4 runs and diluting to drinking strength again, you need to air out a lot, evendistress age to
SHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. UNCLE JESSE'S SIMPLE SOUR MASH METHOD Put your 3-3/4 gallons of water back into the fermenter so your yeast won't die while you distill. While you're at it, this is a perfect time to scoop the spent corn off the top and replace with an equal volume of newly cracked corn. Later we'll add the 1-1/4 gallons of backset and 7 more pounds of granulated sugar. CLEANING A NEW STILL Cleaning / polishing the outside of a new still When you look at pictures of stills in commercial distilleries, we all ooh and arrh at the bright shiney copper, so why when investing a few hundred dollars in your still build, would you want to leave your still looking like something from the scrap yard, when with a bit of care and effort, you can get it looking good. HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn.SHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL double distilling is just the rerunning of what youve already ran the first run as said above will be a stripping run when double distilling. some people when doing a stripping run will throw out foreshots and then collect all down to about 20%. then dilute the spirit down to 40% abv this is below burning level so your not cooking flamable materials. load it back into the still and run it GIN RECIPES COLLECTED FROM VARIOUS SOURCES Thought some might find it useful and wish I could site my source (s) but over time I added other information. 10 BASIC GIN RECIPES. Bob Emmons, in “The Book of Gin & Vodkas,” provides nine basic recipes in g/l measures: Recipe 1 – BASIC GIN. * Juniper 22.5g. * Coriander 11.5g. * Cassia 2.5g. * Angelica root 2.5g. MIKEYT'S BOURBON RECIPE Cover the pot, and let set for about. 30 minutes. Add more ice water to get the temperature down to 150°F then add. the malted barley, and the amylase, and mix well. Cover the. pot and keep the mash at 150°F +/- 2° for 1.5 to 2 hours. Do an Iodine test. Take 1 tablespoon ofthe mash and add 1
LM STILL OPERATION INSTRUCTIONS When things get to boiling, the temp will rise up the column. At this time, you want to run 100% reflux. 2. When the top of the still head gets hot (say 170°F), turn down your flame. You still want to keep a boil, but you do not need to have too much heat being input. 3. UNCLE JESSE'S SIMPLE SOUR MASH METHOD Put your 3-3/4 gallons of water back into the fermenter so your yeast won't die while you distill. While you're at it, this is a perfect time to scoop the spent corn off the top and replace with an equal volume of newly cracked corn. Later we'll add the 1-1/4 gallons of backset and 7 more pounds of granulated sugar. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. WHAT THICKNESS OF COPPER TO USE? Copper is gauged by weight as well as thickness unlike other sheet metal. Aluminum at .032 is 20 ga. Copper however is gauged by ounces per square foot. Depending on the place where you are buying, check these links and make for certain that you are getting what you want. WINEOS PLAIN OL SUGAR WASH A pinch of epsom salts {Less than 1/8 of a tsp} 1/4 cup of distillers yeast,or 1/2 cup of bakers yeast {sprinkled on top} Dissolve your sugar in hot water and mix until its dissolved real good. Add the DAP,gypsum, acid and epsom salts,and stir until its all dissolved. Add this to your fermenter,and add enough cool water to make 6 gallons.TYPES OF STILLS
This process is known as reflux. Reflux stills are generally referred to in 3 different categories, being LM, VM, & CM. These anagrams stand for Liquid Management, Vapour Management, and Cooling Management, and refer to the way in which the output collection is managed. In other words, the process which is used to control what, when, and how DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn. DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn.SHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. GIN RECIPES COLLECTED FROM VARIOUS SOURCES Thought some might find it useful and wish I could site my source (s) but over time I added other information. 10 BASIC GIN RECIPES. Bob Emmons, in “The Book of Gin & Vodkas,” provides nine basic recipes in g/l measures: Recipe 1 – BASIC GIN. * Juniper 22.5g. * Coriander 11.5g. * Cassia 2.5g. * Angelica root 2.5g. MIKEYT'S BOURBON RECIPE Cover the pot, and let set for about. 30 minutes. Add more ice water to get the temperature down to 150°F then add. the malted barley, and the amylase, and mix well. Cover the. pot and keep the mash at 150°F +/- 2° for 1.5 to 2 hours. Do an Iodine test. Take 1 tablespoon ofthe mash and add 1
DOUBLE STILL IN AIR STILL double distilling is just the rerunning of what youve already ran the first run as said above will be a stripping run when double distilling. some people when doing a stripping run will throw out foreshots and then collect all down to about 20%. then dilute the spirit down to 40% abv this is below burning level so your not cooking flamable materials. load it back into the still and run it GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add thisREDISTILLING
Re-distillation is usually done for a couple of reasons. 1. you are using a simple pot still, and 2 runs are required to get the proof up. 2. you are running a column still to make neutral, and want to make a cleaner neutral. For both of these, you usually perform the first run, which is often called a CONDENSER SIZE AND LENGHT Design your condenser to be twice as large as you can imagine it needing it to be, then make it 50% larger than that. If you build a coaxial "counterflow" condenser by suspending a piece of 1/2" copper water pipe (actual diameter 5/8") inside of a piece of 3/4" copper water pipe (actual diameter 7/8") and force water through the "jacket"thats
CLEANING A NEW STILL Cleaning / polishing the outside of a new still When you look at pictures of stills in commercial distilleries, we all ooh and arrh at the bright shiney copper, so why when investing a few hundred dollars in your still build, would you want to leave your still looking like something from the scrap yard, when with a bit of care and effort, you can get it looking good.KETTLE SOURED RUM
1 day ago · I'd love to hear how it turns out, but I gotta tell ya, I'd be a bit worried about running the starting pH down too low on a rum wash -- I gather that, unlike an AG mash, molasses or brown sugar don't have much in the way of buffering capacity, and the yeast tends to run the pH down as it is. WHAT THICKNESS OF COPPER TO USE? Copper is gauged by weight as well as thickness unlike other sheet metal. Aluminum at .032 is 20 ga. Copper however is gauged by ounces per square foot. Depending on the place where you are buying, check these links and make for certain that you are getting what you want. DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn. DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn.SHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. GIN RECIPES COLLECTED FROM VARIOUS SOURCES Thought some might find it useful and wish I could site my source (s) but over time I added other information. 10 BASIC GIN RECIPES. Bob Emmons, in “The Book of Gin & Vodkas,” provides nine basic recipes in g/l measures: Recipe 1 – BASIC GIN. * Juniper 22.5g. * Coriander 11.5g. * Cassia 2.5g. * Angelica root 2.5g. MIKEYT'S BOURBON RECIPE Cover the pot, and let set for about. 30 minutes. Add more ice water to get the temperature down to 150°F then add. the malted barley, and the amylase, and mix well. Cover the. pot and keep the mash at 150°F +/- 2° for 1.5 to 2 hours. Do an Iodine test. Take 1 tablespoon ofthe mash and add 1
DOUBLE STILL IN AIR STILL double distilling is just the rerunning of what youve already ran the first run as said above will be a stripping run when double distilling. some people when doing a stripping run will throw out foreshots and then collect all down to about 20%. then dilute the spirit down to 40% abv this is below burning level so your not cooking flamable materials. load it back into the still and run it GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add thisREDISTILLING
Re-distillation is usually done for a couple of reasons. 1. you are using a simple pot still, and 2 runs are required to get the proof up. 2. you are running a column still to make neutral, and want to make a cleaner neutral. For both of these, you usually perform the first run, which is often called a CONDENSER SIZE AND LENGHT Design your condenser to be twice as large as you can imagine it needing it to be, then make it 50% larger than that. If you build a coaxial "counterflow" condenser by suspending a piece of 1/2" copper water pipe (actual diameter 5/8") inside of a piece of 3/4" copper water pipe (actual diameter 7/8") and force water through the "jacket"thats
CLEANING A NEW STILL Cleaning / polishing the outside of a new still When you look at pictures of stills in commercial distilleries, we all ooh and arrh at the bright shiney copper, so why when investing a few hundred dollars in your still build, would you want to leave your still looking like something from the scrap yard, when with a bit of care and effort, you can get it looking good.KETTLE SOURED RUM
1 day ago · I'd love to hear how it turns out, but I gotta tell ya, I'd be a bit worried about running the starting pH down too low on a rum wash -- I gather that, unlike an AG mash, molasses or brown sugar don't have much in the way of buffering capacity, and the yeast tends to run the pH down as it is. WHAT THICKNESS OF COPPER TO USE? Copper is gauged by weight as well as thickness unlike other sheet metal. Aluminum at .032 is 20 ga. Copper however is gauged by ounces per square foot. Depending on the place where you are buying, check these links and make for certain that you are getting what you want. DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn. DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn.REFLUX STILL
Reflux stills are used to create neutral spirits which are very high in proof, (up to 96% alcohol), and are therefore very low in distinctive flavors.Examples of beverages which rely on neutral spirits are vodka, gin and cordials.. There are several different designs that can be used to make a reflux stillSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. GIN RECIPES COLLECTED FROM VARIOUS SOURCES Thought some might find it useful and wish I could site my source (s) but over time I added other information. 10 BASIC GIN RECIPES. Bob Emmons, in “The Book of Gin & Vodkas,” provides nine basic recipes in g/l measures: Recipe 1 – BASIC GIN. * Juniper 22.5g. * Coriander 11.5g. * Cassia 2.5g. * Angelica root 2.5g. MIKEYT'S BOURBON RECIPE Cover the pot, and let set for about. 30 minutes. Add more ice water to get the temperature down to 150°F then add. the malted barley, and the amylase, and mix well. Cover the. pot and keep the mash at 150°F +/- 2° for 1.5 to 2 hours. Do an Iodine test. Take 1 tablespoon ofthe mash and add 1
DOUBLE STILL IN AIR STILL double distilling is just the rerunning of what youve already ran the first run as said above will be a stripping run when double distilling. some people when doing a stripping run will throw out foreshots and then collect all down to about 20%. then dilute the spirit down to 40% abv this is below burning level so your not cooking flamable materials. load it back into the still and run it GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add thisREDISTILLING
Re-distillation is usually done for a couple of reasons. 1. you are using a simple pot still, and 2 runs are required to get the proof up. 2. you are running a column still to make neutral, and want to make a cleaner neutral. For both of these, you usually perform the first run, which is often called a CONDENSER SIZE AND LENGHT Design your condenser to be twice as large as you can imagine it needing it to be, then make it 50% larger than that. If you build a coaxial "counterflow" condenser by suspending a piece of 1/2" copper water pipe (actual diameter 5/8") inside of a piece of 3/4" copper water pipe (actual diameter 7/8") and force water through the "jacket"thats
CLEANING A NEW STILL Cleaning / polishing the outside of a new still When you look at pictures of stills in commercial distilleries, we all ooh and arrh at the bright shiney copper, so why when investing a few hundred dollars in your still build, would you want to leave your still looking like something from the scrap yard, when with a bit of care and effort, you can get it looking good. WHAT THICKNESS OF COPPER TO USE? Copper is gauged by weight as well as thickness unlike other sheet metal. Aluminum at .032 is 20 ga. Copper however is gauged by ounces per square foot. Depending on the place where you are buying, check these links and make for certain that you are getting what you want. DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn. DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn.REFLUX STILL
Reflux stills are used to create neutral spirits which are very high in proof, (up to 96% alcohol), and are therefore very low in distinctive flavors.Examples of beverages which rely on neutral spirits are vodka, gin and cordials.. There are several different designs that can be used to make a reflux stillSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. GIN RECIPES COLLECTED FROM VARIOUS SOURCES Thought some might find it useful and wish I could site my source (s) but over time I added other information. 10 BASIC GIN RECIPES. Bob Emmons, in “The Book of Gin & Vodkas,” provides nine basic recipes in g/l measures: Recipe 1 – BASIC GIN. * Juniper 22.5g. * Coriander 11.5g. * Cassia 2.5g. * Angelica root 2.5g. MIKEYT'S BOURBON RECIPE Cover the pot, and let set for about. 30 minutes. Add more ice water to get the temperature down to 150°F then add. the malted barley, and the amylase, and mix well. Cover the. pot and keep the mash at 150°F +/- 2° for 1.5 to 2 hours. Do an Iodine test. Take 1 tablespoon ofthe mash and add 1
DOUBLE STILL IN AIR STILL double distilling is just the rerunning of what youve already ran the first run as said above will be a stripping run when double distilling. some people when doing a stripping run will throw out foreshots and then collect all down to about 20%. then dilute the spirit down to 40% abv this is below burning level so your not cooking flamable materials. load it back into the still and run it GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add thisREDISTILLING
Re-distillation is usually done for a couple of reasons. 1. you are using a simple pot still, and 2 runs are required to get the proof up. 2. you are running a column still to make neutral, and want to make a cleaner neutral. For both of these, you usually perform the first run, which is often called a CONDENSER SIZE AND LENGHT Design your condenser to be twice as large as you can imagine it needing it to be, then make it 50% larger than that. If you build a coaxial "counterflow" condenser by suspending a piece of 1/2" copper water pipe (actual diameter 5/8") inside of a piece of 3/4" copper water pipe (actual diameter 7/8") and force water through the "jacket"thats
CLEANING A NEW STILL Cleaning / polishing the outside of a new still When you look at pictures of stills in commercial distilleries, we all ooh and arrh at the bright shiney copper, so why when investing a few hundred dollars in your still build, would you want to leave your still looking like something from the scrap yard, when with a bit of care and effort, you can get it looking good. WHAT THICKNESS OF COPPER TO USE? Copper is gauged by weight as well as thickness unlike other sheet metal. Aluminum at .032 is 20 ga. Copper however is gauged by ounces per square foot. Depending on the place where you are buying, check these links and make for certain that you are getting what you want. DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn. DISTILLERS WIKISEE MORE ON HOMEDISTILLER.ORGHOME DISTILLER
3569 Posts. Last post Re: For Best Results Keep the. by ShineonCrazyDiamond. Sat May 29, 2021 11:17 am. Novice Distillers. Other discussions for folks new to the wonderful craft of home distilling. Moderator: Site Moderator. 13720 Topics. 154353 Posts. HOME DISTILLATION OF ALCOHOL (HOMEMADE ALCOHOL TO DRINK) If you want to know how much alcohol to use to make a known quantity, multiply the final amount by (weak/strong) eg: to make 1.125L of 40% alcohol using spirit at 75%, you will need to use 1.125 x (40/75) = 0.6L of the 75% spirit, then top it up to 1.125L using water. INTERACTIVE DESIGN CALCS Interactive Design Calcs. Pot Still Purity. Pot Calc (v2) Reflux Still Sizing & Purity. EtOH Temp Conv Calc. HETP Calc. Reflux Heat & Mass Balance. Condenser Size. Product Dilute Calc.BOKA REFLUX STILL
The Bokakob (Boka or Bok for short) is the common name for a Dual Slant-Plate Single Column In-line Reflux Still designed by Alex Bokakob in 2001. The still was originally designed with a fairly small reflux column to sit atop a stove-top boiler, and has seen significant modifications and improvements over the years.This still is popular with many novices for its simplicity to build andSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. DOUBLE STILL IN AIR STILL by danmiz » Tue Feb 05, 2013 3:39 am. First run you collect everything. It's called a stripping run. Do that 2 or 3 times till you have enough to fill it again then you do a spirit run and do your cuts. First 50 ml throw out. 250 ml heads. Don't drink it. Head ache stuff. Collect 1000 ml or so of hearts. USING A MASH HYDROMETER Insert the hydrometer slowly not allowing it to drop. Next give the hydrometer a spin using thumb and index finger. This will remove the bubbles that may have formed. To determine the potential alcohol for our purposes we suggest that you try to keep your wash or mash between 8% and 14%, however some fruits and mashes will be below the 8%. GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add this HOW TO MAKE UJSSM FOR NEWBIES 1.4 Ibs of Sugar. 1.4 Ibs of Cracked Corn. Yeast (amount varies) So if you have a small fermenter that can only hold three gallons, then multiply those values by three! In my case, I wanted to make a four gallon batch, so I went with: 4 x Gallons of Water. 5.6 Ibs of Sugar. 5.6 Ibs of Cracked Corn.REFLUX STILL
Reflux stills are used to create neutral spirits which are very high in proof, (up to 96% alcohol), and are therefore very low in distinctive flavors.Examples of beverages which rely on neutral spirits are vodka, gin and cordials.. There are several different designs that can be used to make a reflux stillSHADY'S SUGAR SHINE
Bring 1 gallon of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast. You can try heating the water to boil after adding the yeast, but that's likely to cause drama. Add the boiled yeast, 8 crushed multi-vitemins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter. GIN RECIPES COLLECTED FROM VARIOUS SOURCES Thought some might find it useful and wish I could site my source (s) but over time I added other information. 10 BASIC GIN RECIPES. Bob Emmons, in “The Book of Gin & Vodkas,” provides nine basic recipes in g/l measures: Recipe 1 – BASIC GIN. * Juniper 22.5g. * Coriander 11.5g. * Cassia 2.5g. * Angelica root 2.5g. MIKEYT'S BOURBON RECIPE Cover the pot, and let set for about. 30 minutes. Add more ice water to get the temperature down to 150°F then add. the malted barley, and the amylase, and mix well. Cover the. pot and keep the mash at 150°F +/- 2° for 1.5 to 2 hours. Do an Iodine test. Take 1 tablespoon ofthe mash and add 1
DOUBLE STILL IN AIR STILL double distilling is just the rerunning of what youve already ran the first run as said above will be a stripping run when double distilling. some people when doing a stripping run will throw out foreshots and then collect all down to about 20%. then dilute the spirit down to 40% abv this is below burning level so your not cooking flamable materials. load it back into the still and run it GIN TECHNIQUE FOR AIR STILL Phase II (Help Please !) Here is what I'm doing. - Measure out my botanical recipe on a plate (Juniper, Corriander, Angelica, Orris, Orange/Lemon Peel, Paradise Grains, Cloves, Nutmeg, Black pepper) - Grind all ingredients in a mortar n pestle - to a course consitency. - Macerate in 1ltr of 45% for 24 hours (in a muslin bag) - Add thisREDISTILLING
Re-distillation is usually done for a couple of reasons. 1. you are using a simple pot still, and 2 runs are required to get the proof up. 2. you are running a column still to make neutral, and want to make a cleaner neutral. For both of these, you usually perform the first run, which is often called a CONDENSER SIZE AND LENGHT Design your condenser to be twice as large as you can imagine it needing it to be, then make it 50% larger than that. If you build a coaxial "counterflow" condenser by suspending a piece of 1/2" copper water pipe (actual diameter 5/8") inside of a piece of 3/4" copper water pipe (actual diameter 7/8") and force water through the "jacket"thats
CLEANING A NEW STILL Cleaning / polishing the outside of a new still When you look at pictures of stills in commercial distilleries, we all ooh and arrh at the bright shiney copper, so why when investing a few hundred dollars in your still build, would you want to leave your still looking like something from the scrap yard, when with a bit of care and effort, you can get it looking good. WHAT THICKNESS OF COPPER TO USE? Copper is gauged by weight as well as thickness unlike other sheet metal. Aluminum at .032 is 20 ga. Copper however is gauged by ounces per square foot. Depending on the place where you are buying, check these links and make for certain that you are getting what you want.MAIN PAGE
From Distillers Wiki Jump to: navigation, search WELCOME TO HOME DISTILLER THE CALCULATORS PAGE HAS BEEN *MOSTLY* FIXED! WE WILL BE WORKING ON IMPROVING THEM BUT FOR NOW MOST OF THEM SEEM FUNCTIONAL. WHAT IS HOME DISTILLER? HOMEDISTILLER.ORG IS THE LARGEST ONLINE RESOURCE FOR DISTILLERS. This site contains detailed information regarding the creation of distilled spirits for beginners to advanced distillers. The information contained here is the distilled (pardon the pun) information contained in our forums. To ask specific questions or to do more research, check out the Home Distiller Forums .BEGINNERS
The journey of a thousand steps starts with one Beginners should check the Beginner's Guide and New Distiller Reading Lounge.
BEGINNER'S GUIDE TO MAKING DISTILLED SPIRITS : This should be your first read to start your journey. Know the Legality of distillation in your area. Remember folks: DON'T TELL, DON'T SELL Safety first! Distillation requiresresponsibility
Start reading the The Rules We Live By,
Introduction to Distilling and NewDistiller's FAQ
What is: Whiskey - Rum- Brandy - Vodka
- Gin - Cordials
and Liqueurs -
Other Spirit types
If you are planing on making whiskeys please read this book: How toBrew By John Palmer
Find basic outlines on how to produce common spirits in our SPIRITSTYLE GUIDE
Start Planning your first Run , buy some Collection Jars and make your Flour Seals Get to know your Cuts and Learn How to Blend Now you can still, make it your own: DEVELOPING A FLAVOR PROFILEwith GRAIN FLAVOR
PROFILES and WOODS FOR AGING Books and Publications -Tables - Charts -
Troubleshooting Guide WASHES, MASHING AND FERMENTATION Let the fungus make magic Once you've decided what you're going to make here's how to get itstarted.
Most good things start with good water Wash preparation from grains tostarch
Fermentation of sugar into alcohol byyeast
You wouldn't want to drink a distillers version of a beer Wine is the precursor to brandy and many related spirits Need some inspiration, start here: Tried and True Recipes All things Mashing related: Category:Mashing All things Fermenting related: Category:Fermentation All things Yeast related: Category:YeastDISTILLATION
Ye Olde Timey Pot still Now that your fermentation is complete the fun part comes next. Distillation history and instruction Theory and design of Stills Understanding Cuts and fractions Prepare for your first Stripping runand Spirit run
Methanol and the denaturingof alcohol
Commercial uses of ethanol beyond the beverage industry All things Distillation related: Category:Distillation Making fuel alcohol: Alcohol as Fuel MATURATION, STORAGE, AND FLAVORING OF SPIRITSBarrels and barrels
You're done making your product, next comes worst part, waiting. Maturation , storageand Cooperage
Learn about Woods for aging And how Barrels need Toastingand Charring
Flavoring of spiritsand cordials
Making Gin with Vapor Infusionor Maceration
DRINKING & COCKTAILSBottoms up!
Now the best part, enjoying your product! HD's Drinks forum: Drinks and Drinking All the Cocktails: Category:Cocktails Wikipedia: Liquor Portal ARCHIVE OF THE PREVIOUS HD CONTENT The old version of HD has been archived as of 8/22/19. The PDF Archive of books and other articles is available here: https://homedistiller.org/pdf/Retrieved from
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