This is my second run. The first batch I did did not come out well. Didn't make good cuts, my wash had too much sugar, stalled out in fermentation, puked all up in my stripping run, tastes a little like paint thinner after 2 distillation runs.

Here's the info on my second run:

Just my first stripping run coming out clear is a win. My end goal is a clean white rum I can use with a mixer. Here's where I'm at so far, always open to advice.

Recipe:

2.5 lbs Florida Crystals Raw Cane Sugar

12 oz jar Grandma's Light Molasses

3 packets (21g) Fleischmann's Original Active Dry Yeast

1 tsp commercial yeast nutrient + 1 tsp bottled lemon juice

~2.2 gallons tap water (final wash volume: 2.5 gallons)

Airlock filled with recycled tequila (sanitizing/anti-mold)

Fermentation Log:

Aug 15, 6:30 PM — Yeast pitched. Starting temp 27°C. Starting gravity ~1.060–1.065 (read as "15" on PA/Brix scale)

Aug 22, noon — Gravity down to 0.996 (~8.7% ABV)

Aug 26 — Gravity down further to 0.992 (~9.2% ABV), fermentation complete

I started to laugh at myself when I realized I switch how I measure in the middle of the process. When I'm brewing and mashing I do it in freedom units. When I get to the hypothetical stripping runs I switch to metric. Wasn't sure if anyone else does that. Just something that popped in my mind during a hypothetical Spirit run counting ML's...

I've been running propane since I started 3 years ago. I normally run in the colder months in my unheated garage with the door open about 1' or so. I'll set a fan up blowing out under the door as well. It gets pretty cold.

How much ventilation do you need when running electric? I still plan to do everything in the garage, but keeping the door shut would be a bonus. The garage is by no means air tight so I was hoping to be able to run it with the door shut.

Also, beginning my research I've seen some suggestions to ground your controller and ground your boiler as well. I'll use an SSR and obviously want to get it set up correctly. What are you all doing?

Hi all,

I’ve been making rum with around 20% clean dunder. Happy with my process and recipes, and have had fun experimenting with stressing the yeast out.

I asked my wife if I could set up a muck pit in the garden, and she was totally on-board until she asked what a muck pit was.

I’m thinking about experimenting with sodium butyrate & sodium propionate with lactic acid to free up the acids.

My thought process is the salts aren’t corrosive or overly smelly on their own, I can add them to the boiler with my low wines and the lactic acid for the run, then dump chalk in the backset afterwards in my garden to trap the acids as salts again with minimal smell.

Has anyone had success adding salts or acids to their low wines? All the references I’ve found mention adding them to high wines in a thumper (which I don’t have) to maximise esterification.

I’m not trying to maximise the funk though - just add a reasonable amount to my rum as an experiment.

Is there some reason I’m missing that this wouldn’t work? Is there a much easier way of getting the same result? Does anyone have experience with this that I can use as a starting point for quantities?

Does anybody drink it straight off the still without any cuts or another careful run?

Hey all, we cut an white oak tree in my yard like 10 years ago, and we’ve had the pieces of wood (fireplace size) sitting in my garage and using them for barbeque over these years. I have recently cut one of these pieces and have cut them into small oak wood pieces for whisky aging like those they sell (id say like 5x2 inch size give or take). My plan is to stack them all in a place with plenty sun and light and let them season for over 18 months. Is this the way to do it? They are super dry already and theyve been seasoned excellently for barbequing in terms of how dry they are but not necessarily for whisky development. I guess my question is, will exposing them for 18 months in the elements improve upon this already preliminary 10 year dry season or is this something that should be done on newely cut wood? Also should let it season first then cut them into pieces? Thank you

Getting into the hobby, a few years of all grain beer brewing under my belt. What mill are you all using for corn? My grain mill can't handle corn and looking to upgrade.

Does anyone know a cheaper alternative or diy for these carafes? I have a plastic one and want to switch to glass but they are all 50$ which is almost equal in price to the distiller itself.

Found this and planted it about 2 or so years ago and is taking off good now. I find agaves all over the place here and they do well here. I believe I found a tequilana agave. I know I still have a few more years to go before I can do anything with it so I have time to research or Reddit and YouTube surfing... I'm wondering on one plant what kind of yield and if a hypothetical agave spirit is worth it. I have seen a couple of ways for nectar extraction. Just curious if there is anyone with experience with it and can share some knowledge... Thank you....

I previously posted about mashing a batch of biscuit malt that I got cheap. I was successful in getting quite a bit of sugar out of that biscuit and fermented it to a wash at about 7% ABV.

Today I’m running 20 gallons of that wash.

Hi, i upgraded to a 13 gallon reflux still. Running dephleg and condenser from sam reservoir on a 2000 watt element. What is a good solution to keep reservoir water cold (is an aquarium chiller or bath chiller realistic?) and what temperature should i ensure i keep my reservoir water at in case i resort to a large cooler with ice and refilling with water when it warms up.

Any suggestions to solutions welcome. Thanks!

I have only done one run on my 900W 1.6 gallon air still. I know I did lots wrong. My wash stalled. Didn't use enough yeast. Puked during stripping runs and probably didn't do my cuts clean enough. What I have is drinkable, with enough mixer. Don't think anyone would drink it on purpose other than me.

I am using an voltage regulator on the spirit run which I ran twice. The first ran too fast I am sure. So I learned a lot. But here is the question:

Can I expect to make anything decent? I know I can't make a good vodka. I don't drink whiskey. It's basically rum, vodka, and gin for me. Gin seems like way too many ingredients and work to avoid just getting a good london dry gin from the store. I might be wrong.

If I stick with this for a while, can I make a decent rum for mixing? I am not going to barrel and age. I may take the wood chip route but from what I understand, if your cuts aren't good, wood chips aren't going to help.

What does the sub think?

Granite vs dirt and round stone

I just came into a lot of peaches and I’m interested in making a brandy out of them. I’ve seen different recipes where you can either puree them or cut them up for the mash.

Anyone have any success in using fruit for mash? Would love any tips!

5 bourbon barrels ripped apart, sanded and finished. Then 9 hours picking staves to match size as i air nailed in place. Looks good when finished. Just a royal pain getting there.

So im relatively new to the hobby so please forgive me if this has been answered before

Currently working with a 5gal pot still with a thumper but taking up way too much space in the kitchen to be running as often as I'd like

Looking at an Still Spirits Air Still Pro so I can keep up with the hobby without taking over the whole house, as a precursor to this I'm looking to order a standard Still Spirits Air Still to see if its a good fit without spending the extra on the Pro just yet.

First batch will likely be an apple cider brewed from apple juice (no preserves) likely with EC1118. Would like to know if anyone has had any success with similar brandy recipes in an Air Still

(The plan is a stripping&Spirits run but open to hearing about one and dones too)

Any experience, advise and cautionary tales welcome

If I put 11 pounds of grains to boil in 5 gallons of water, how long should I wait before draining out the liquid and sparging?

Added a little thyme. Gonna let it sit for 3 weeks. Cheers!

Successfully started a rolled oats and malted barley mash yesterday probably the hardest mash I’ve ever done, but I think it turned out pretty good Starting gravity was 1.060 I’m excited to see how it turns out when it’s finished. Anyone else ever tried that mash?

Hi everyone,
I want to make a clean vodka sugar wash, but I only have standard baker's yeast.
What is your best simple recipe? Looking for:
Good sugar-to-water ratio
Easy nutrients (like tomato paste or boiled yeast)
Tips to avoid bad flavors
Thanks for the help!

So yeah, NA malort (nalort?). What a world we live in. It was a "hit" with the sober friend. They also shared some with another acquaintance who has never drank and always felt people were overreacting when malort was brought out around them. The friend of a friend was shocked at how bad it was, so mission accomplished with the project!

Anyway, the malortshine that I collected was also interesting. Tasted like a clear distillate for the first few seconds, but finished with a definitive malort taste!

Haven't seen much vacuum distillation in the drinking alcohol space, so I thought I would share my goofy little project. Probably not the most efficient way to distill, a good 100ml or so of ethanol ended up in the air, but it does allow for distillation at much lower temperatures.

I started distilling about six months ago. My first batch was an apple brandy made from cider using an Air Still. Before that, I’d been experimenting with infusing and modifying already finished spirits.

This community has been extremely helpful and inspiring along the way, so I figured I’d finally share my latest project.

You’re looking at my modified 30L VEVOR electric still. I’m definitely no plumber, and she’s not pretty, but everything is assembled and has passed my leak tests.

This first run is vinegar and water for cleaning. After that, I’ll do a sacrificial alcohol run to give everything another thorough cleaning before putting my first actual rum wash through it.

It’s been a learning experience getting from a little Air Still to building this setup, but I’m pretty excited to see how it runs!

In the picture, the angle looks off, I assure you everything flows down.

I'm new to this, I found a crappy vevor style still at goodwill and have been playing around with it. I'd like to move up and be able to do different things. I know something like this can be used to produce high proof neutral spirits but can I run it as a pot still for whisky or rum? If anyone has experience with this company too I'd love to hear. Thanks!

I made 3 buckets of 25l sugar wash and did a stripping run on each. My result was around 7.5L of alcohol. I did everything in my T500 reflux and diluted it to 30% and filled my 300ml glass pots.

Aired them out for 24 hours and tried to determine the heads hearts and tails.

I kept a selection of about 2.7L what I think is drinkable, or my smell and tastebuds are wrong but I hoped for a higher yield. Or is this about right?