Aussiedistiller, Home Distilling, Moonshine, Home Brew

They'll be fine, there will be enough co2 left to displace any oxygen.
Would only be a problem if you left it open for months.

Doubleuj wrote:They'll be fine, there will be enough co2 left to displace any oxygen.
Would only be a problem if you left it open for months.

Cool, thanks Doubleuj.
So lucky because I was about to start siphoning over the side lawn and watering the mango tree. I've over prepared myself by having everything ready for sac run followed by some huge stripping runs, with equipment still yet to arrive
Thanx again :handgestures-thumbupleft:

If you're worried pour 1/2 a liter of dissolved boiled sugar syrup in there. It'll generate some fresh co2.
I've done this in the past for a big wash after I disturbed it just to be on the safe side.

Can anyone help with the first question in my post about the difference between using wheat and barley uncracked from produce store opposed to malted barley and cracked wheat. Is the only for better flavour as I only used stuff straight from the feed store. (Had no milling machine) :handgestures-thumbupleft:

copperhead road wrote:Can anyone help with the first question in my post about the difference between using wheat and barley uncracked from produce store opposed to malted barley and cracked wheat. Is the only for better flavour as I only used stuff straight from the feed store. (Had no milling machine) :handgestures-thumbupleft:

I've not done this recipe but the addition of malted barley is (usually) for the sole purpose of converting the starches into sugars that the yeastybeasties can consume to make the alcohol! Kinda the purpose of the malted Barley. It does lend some flavour as well.... The wheat, as I understand it, is predominantly for flavouring...

SO to take out the Malted barley means you'd have to add in enzymes...

EziTasting wrote:

copperhead road wrote:Can anyone help with the first question in my post about the difference between using wheat and barley uncracked from produce store opposed to malted barley and cracked wheat. Is the only for better flavour as I only used stuff straight from the feed store. (Had no milling machine) :handgestures-thumbupleft:

I've not done this recipe but the addition of malted barley is (usually) for the sole purpose of converting the starches into sugars that the yeastybeasties can consume to make the alcohol! Kinda the purpose of the malted Barley. It does lend some flavour as well.... The wheat, as I understand it, is predominantly for flavouring...

SO to take out the Malted barley means you'd have to add in enzymes...

This recipe doesnt use malted grains. it uses sugar and regular corn barley and wheat

wait for it wrote:

EziTasting wrote:

copperhead road wrote:Can anyone help with the first question in my post about the difference between using wheat and barley uncracked from produce store opposed to malted barley and cracked wheat. Is the only for better flavour as I only used stuff straight from the feed store. (Had no milling machine) :handgestures-thumbupleft:

I've not done this recipe but the addition of malted barley is (usually) for the sole purpose of converting the starches into sugars that the yeastybeasties can consume to make the alcohol! Kinda the purpose of the malted Barley. It does lend some flavour as well.... The wheat, as I understand it, is predominantly for flavouring...

SO to take out the Malted barley means you'd have to add in enzymes...

This recipe doesnt use malted grains. it uses sugar and regular corn barley and wheat

That's the way I perceived it also "wait for it" because it's a sugarhead and not AG :handgestures-thumbupleft:

Then my point is mute.

I find you get flavour quicker with cracked/milled grain as apposed to whole.

I seem to be getting different start Sg readings :think: following the recipe the same using the same quantity of sugar just up scaling the whole thing.
What is the standard sg starting range as per recipe for BWKO ?

copperhead road wrote:I seem to be getting different start Sg readings :think: following the recipe the same using the same quantity of sugar just up scaling the whole thing.
What is the standard sg starting range as per recipe for BWKO ?

What are you doing with your washes while you're waiting for your still?

can this recipe be run thru a liquid management reflux still? or will the LM reflux strip out the flavour? I'd love to try this one but I only have a reflux....

You can but like you say it will strip most of the flavor out. More suited to a pot still or bubbler still.

Plumby wrote:You can but like you say it will strip most of the flavor out. More suited to a pot still or bubbler still.

Thanks Plumby. I think i might look at building my own bubbler then.

Great idea, pot still is a great project to start with too. Especially if you haven't soldered b4, they also make great little striping stills for neutral alcohol.
I strip 50 litres of tpw straight into my reflux boiler, add feints of last run if I have any then water down to 40% or below with hot tap water and do my spirit run. If I start no later than 6:30am I'm usually finished both runs by 5pm then make my cuts the next arvo.

Plumby wrote:Great idea, pot still is a great project to start with too. Especially if you haven't soldered b4, they also make great little striping stills for neutral alcohol.
I strip 50 litres of tpw straight into my reflux boiler, add feints of last run if I have any then water down to 40% or below with hot tap water and do my spirit run. If I start no later than 6:30am I'm usually finished both runs by 5pm then make my cuts the next arvo.

Ah ok. Soldering is not a problem. Ive been trying my hand at silver soldering but my little hand held butane torch doesnt put enough heat out. So ill have to look at something a bit bigger.
Now that ive learnt the basics of distilling neutral spirits, i want to build one that will run these really nice washes like Macs BWKO.

Butane doesnt get hot enough for silver solder but soft solder it is perfect for, as silver solder has a higher melting point than soft solder. I used soft solder for my pot still on everything except the easy flange where it joins the keg.
A pot still will make flavoured spirits but you have to do a few strip runs b4 doing your spirit run. A bubbler is a one run rig, I hope to have one one day.

Hi scottyd72, sorry I don't know how to post links, after reading some build threads lately I been thinking about trying my hand at a bit of soldering. I was thinking about getting one of these, not sure if it is the best thing but sure one of the DIY copper pros will be able to assist :think:
Thought it might help :handgestures-thumbupleft:

You don't need the oxygen kit mate, just the yellow MAPP kit :handgestures-thumbupleft:

copperhead road wrote:Hi scottyd72, sorry I don't know how to post links, after reading some build threads lately I been thinking about trying my hand at a bit of soldering. I was thinking about getting one of these, not sure if it is the best thing but sure one of the DIY copper pros will be able to assist :think:
Thought it might help :handgestures-thumbupleft:

Ah yep I looked at the same type of kit. It's what Zak has suggested in the above post. I'm going to get one from Bunnings next weekend and try it out.