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Is there any intrest left in distilling
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No new messages, Is there anybody out there that continues to have an intrest in the art of distilation?
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very interesting. should have saved my spent rum which may work even better
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Yes Sir ! There is still an interest, I check out this forum every day or two but haven't added a comment in a while. My rukus juice is vodka which I enjoy with Coke, Fruit Punch, Lemon-Lime, tomato juice and Etc. When my stash gets down to about a half gallon I run a batch of 95%, dilute to 40%, run through a carbon tower and put it in a plastic jug. I have a couple of old brown jugs, one with a corncob stopper but where I live the fuzz is awful hard on their so called open containers. So with somebody else doing the driving I likely have a quart fruit jar with lid which looks like orange juice or tomato juice. Happy cookin' everybody!
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Well it may have taken a while but I did recycle the fruit juice mash and 'BOY, DID IT TURN OUT SMOOOTH!!' I did not however, try to recycle it again only because I have a groundhog living in my yard and what was left in the still I poured into his hole boiling hot in an attempt to chase him out sadly it did not work
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My interest is a bit mixed: 1, I'd like to make vodka and am building a reflux unit, but it's not clear to me how I can distill from a sugar wash and call it vodka, 2, I enjoy building the apparatus itself and that is a draw, and 3, I'd just like to have a beautifully finished still mounted on the wall of my office as a conversation item, even if I only use it once or twice to prove that it works.
If I had several litres of vodka around the house all the time I'd be in deep s**t fairly soon, and probably not much else would get done!
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hmm..new uses for spent wash ... Groundhog remover is a new one for me ...
Tony
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Has anyone used aluminum pressure cookers to distill alcohol? Is it true that aluminum poisons the alcohol?
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I have two 5 gallon aluminum pressure cookers welded together, & I have had absolutely no problems with it poisoning the alcohol, & it works extremely well, I believe high grade aluminum such as what is used for cooking pots is
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Darn right there is an interest! I'm just getting started but am learning alot.
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Im just getting started to and am VERY interested.
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IVE DONE A RECOD AMOUT OF POSTING I NOW IM INTERISTED HOPEFULLY IT WILLS TIMULATE MORE RESPONSES I UNDERSTAND YOUR DISPARITY WHEN YOU SEE NO NEW MESSAGES ON THE BOARD. BUT REMEMBER HALF THE TIME WE ARE TOO LIT TO TYPE
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Where have I to go for finding info about -eventually -rotten fruits here in Belgium ?
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I have never re-used my fruit mash a second time. I have always been under the impression that the finished product it only as good as the first batch, of course I have been proven wrong before and I am willing to learn. I have completed my still and I have made my first batch of grappa and it is fabulous and very smoooooooooooth! I think I will have another shot.
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OK Patrick, or 'freebrew', so tell me, do ya use only fresh fruit to make yer 'mash' or do you ever use a grape juice concentrate like Welch's or some other brand? I ask cuz I often use canned or bottled juice as well as the frozen concentrate, but this gets to be expensive after awhile! So I'd like to try your re-cycling idea with my left over, already cooked juice based wash, but mebbie you can tell me if I'm headed for disappointment or not?
Oh yeah, there's 'still' a lot of interest in 'stilling' it's just that sum of us is sumtimes too drink ,hic!,to tip 73&ennythang onna compotre6j! Oh hell Doc, see whacha done gone 'n done? Now I's thursty agin! Hic!* Oops, I mean Dr.B, shorry bout thayet! Join me in anuther drunk, I mean drimk?
Schpritmeker, Oh poofzzzz! yo'all kno hoo i is.
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Any non-citrus fruit juice will work; concentrated or not. Even tried pineapple once. Sure was good, sure was expensive.
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As for the fruit that I use, I use Oregon Puree, Vintner whole fruit or fresh fruit. I prefer one of the first two. When using whole fruit it becomes a real pain in the butt, straining and getting the must clear. I have made many fruit wines. I currently have blueberry wine ready to bottle. The blueberries were picked in Indianna about 1 1/2 years ago and this wine has been setting since then in bulk. I also have blackberry wine made from Vintner whole fruit, Loganberry, also Vintner whole fruit. I have about 4 bottles of pear wine left made from fresh pears from a friends tree. I have used Welch's grape juice but I tend to stray away do to they just seem fake when finished. The flavor is just too powerful or no flavor left at all, hard to tell until the juice is finished fermenting.
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I have 50 L of sugar mash ready to run for a weekend run, and then a run of collected heads and tails. I just read that the addition of 1 tsp/ L if regular non iodozed table salt greatly improves quality and makes the cuts much more distinctive. Also, for the of heads and tails that the addition of 4.5 g./ L of bakeing soda helps immensly.
I have a pro extractor, high capacity with copper.
My questions are: will either of these hurt the stainless or copper? Should I also add salt to the final run with the bakeing soda? and is this a good and practical practice and worthwhile?
I thank one and all for any help and suggestions.
What a great hobby, and allmy family very much enjoys it too.
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Now don't go getting me all involved in your twisted ways....LOL..
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Hi guys, this discuccion was really great!<center><table border=1><tr><td>  roulette.html (9.3 k)</td></tr></table></center>
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