submitted by /u/vompat [visit reddit] [comments ..read more

I recently bought a Vevor 5 gallon distiller. I preparation for my first run. I did a water run, a vinegar run, and a sacrificial run using vodka. I was expecting little pieces of debris or something to come out but nothing ever did. Should I do another run to make sure or just go on and try my mash? submitted by /u/Regulator_Joe [visit reddit] [comments ..read more

I had been struggling to make time for the hobby since becoming a father to 3 kids each a couple years apart. Sour mashing/UJSSM has allowed me to get back into it with the significant time savings. I started out all grain, but getting to skip a cook/clean day makes the hobby more manageable. ALSO…investing in the heating side of things paid off to minimize run times. I’ve got a 5.5kW element in a 13 gallon boiler…makes for fast heating. Just sharing in case it helps anyone else out there that’s been struggling to make time for it. Eventually I’m sure I’ll get back to all grain, but this ..read more

I’m preparing to mash some flaked corn and barley. While it is my understanding that the barley should be sufficient to breaking down the starches I would like to experiment with enzymes . I’m looking to do a bourbon style product. As it is now I have about 5 kg of corn and 3 kg of barley. How can I calculate approx how much alpha and gluco amylase I should be adding? I have the packets as seen in the image, but I don’t think I need all of this for a small mash like this. submitted by /u/science_itworks [visit reddit] [comments ..read more

I made a modified AG 5 gallon mash today. 7# flaked maize, 1.5# flaked rye, .5# chocolate malt, and 1.5# distilling malt. Safety net with 6# lme, so I’ll be ok, but my SG only came in at 1.060. Clearly my mash starch conversion was off. BIAB - I brought 3.5 gallons of strike water to 195° and added the corn. It was thick thick, so at 160° I started adding a little distillers malt, just a couple handfuls over a few minutes. Then I added the rye. I let it rest a bit there, but the temp had already come down to 147°, so I added the remaining distillers malt and chocolate malt. Brought the temp b ..read more

Question on fractional freezing. Is there any specific concern about fractional freezing when the fermented liquid is derived from a stone fruit? The issue was raised, but I couldn't find anything directly on point. I am not questioning the safety (or advisability) or fractional freezing generally. Just specifically as it relates to stone fruits - peach, mango, plums, apricots, coconuts, etc. Apologies for being the guy posting about fractional freezing in place for real distillers. I'd post it for my fellow degenerates at prisonhooch, but that's where the question was raised. Thanks! submit ..read more

Anyone have or use the the grain mill that claw hammer sells? submitted by /u/Key-Big-729 [visit reddit] [comments ..read more

How its done? submitted by /u/Ironside195 [visit reddit] [comments ..read more

Hey all - I started on my sugar wash. Fermented beautifully, threw it in my cheap Vevor still and got a range of sweet tasting shine. I collected 300ml of "foreshots" at about 70%abv (I know that's way more than necessary, but the flavor was nail-polishy anyway) and discarded. I started collecting my heads at 66% abv, and that's where I have a question: I happen to enjoy the taste of those heads. Slightly fruity essence with a back-palate of table sugar. I have about 800ml of those heads. My concern is that using all of my heads might lead to a product that's extremely hangover-producing. I n ..read more

submitted by /u/greasfickens [visit reddit] [comments ..read more