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  • --- In Distillers@^$1, "switchy62" wrote: > > Need help on reciepe my grandpa gave me.Iwant to know if this right > for this is the first time making it. > 25 lbs.rye,50lbs. surgar, 2and half lbs.yeast,50gal.water > My grandpa is no longer living so I can't talk with him to see if this > is corret. He also put a liquid brown sugar in it after distilling > it.Can anybody help me out...
    clarkrgr1 Feb 1, 2006
  • An idea for those of you who like scotch. I made some whiskey from straight barley. Out of curiosity, I flavored a little of it with liquid smoke to see what would happen. I'm not a scotch drinker but my whiskey sure got a smoky flavor. Go easy as the liquid smoke is pretty potent. This may solve the peat smoke problem. Regards Roger
    clarkrgr1 Jan 20, 2006
  • Vinegar Problem I prefer to use the no-cook mash and was having a serious vinegar problem. After eliminating all the obvious causes such as sanitation, etc. I came to the conclusion that the problem was in my grain. To cure this problem, I soaked my grain for 10 to 15 min. in a solution of ΒΌ cup of household bleach containing 5% sodium chloride (chlorine) in 4 gal. of water...
    clarkrgr1 Jan 18, 2006
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  • --- In Distillers@^$1, "Bill" wrote: > > Happy New Year everyone. > > I'm finally getting started on my reflux still and am looking for some > links to different condenser designs. The still design is from > http://www.moonshine-still.com. The original design was to use a 3" > condenser, but I've read that a good upgrade is to use 2" copper > instead. I've got 10-12' of 1/4" copper...
    clarkrgr1 Jan 2, 2006
  • what temp. does vinegar boil off? I've had several batches of mash sour on me but the vinegar seems to stay behind when I strip them roger
    clarkrgr1 Dec 4, 2005