Hello!

[Nanodistiller]

I am JC aka NanoDistiller,

I enjoy the Aussie site in comparison to most of the US Sites. I like your views on still building.

I run a stainless pot still, a 2" stainless reflux and a small dual purpose stainless column. Will be building a hybrid reflux/fuel still soon.
The can be strapped to 13.5 and 15.5 gallon beer kegs. I have a 55 gallon stainless drum that can be utilized as well.

I ferment anything I can get my hands on. I do like wheat whiskey and brandy derived from jelly and preserves.

I perform research in my real day job on alcoholic beverages at a University. Not a bad gig! I take my work home with me.
I'm also a huge rugby fan.

[Frothwizard]

Welcome mate. Sounds like you've already had a look around. Keep on keeping on.

[JayD]

Welcome to the forum, some photos of your set up would be nice to see... :handgestures-thumbupleft:

[BackyardBrewer]

Welcome mate, what are your results like with using jam for brandies? Never tried anything other than real fruit.

[Matt_Pl]

Welcome to the forum mate.

[StormWolf]

Welcome m8!

I perform research in my real day job on alcoholic beverages at a University. Not a bad gig! I take my work home with me.
I'm also a huge rugby fan.

Yeh man that sounds like a real sweet gig... now when you say 'Rugby' are you talking 'League' :music-deathmetal: or 'Union' :puke-huge: ?

[Nanodistiller]

We all know union is just dressed up football (soccer). :violence-smack:

Im starting to dig the 7's play too.


Yes jelly brandy is an interesting thing. I was able to obtain 10 pound cans of apricot preserves. Use 2 cans in 5 gallons of water. Hit it with pectic enzyme to break the pectin down in the jelly. Let it set 24 hours and then pitch on a polyculture of yeasts.

[Smbjk]

:text-+1: to the photos mate and welcome you will have lots of fun and learn heaps

[Kimbo]

Hi Nanodistiller, welcome to the forum mate :handgestures-thumbupleft:

[Dusty_ben]

I'm new here to jc. Good to see this forum
Is attracting attention from the home of moonshineing. Makes me realise this is a great place for learning. Pics would be great to. Haha.

[crow]

Welcome here bud. Given that your wash is for distilling and not wine do you think its important to use a pectinase to break down the jelly. Just thinking if a portion of the jelly consists of gelatine the pectinase will have little effect and breaking down pectin will likely result in an increased production of methanol . I realize this can be removed with good cuts but a larger faction would likely result in the lost of some hearts due to smearing

[Nanodistiller]

The preserve does contain very large chunks of fruit it is a preserve yes it needs some help. Methanol isn't that big of a deal according to the tests Ive run in the lab. People worry about methanol too much, don't drink diet coke if you are worried. Our research shows the body metabolizes down into methanol. Fun stuff. Pay attention to cuts and temperatures and have a handy gas chromatography in your lab life is good. I don't deal with fore shots and heads its good to clean instruments with and preserve insects for the field collection. Stick it an alcohol lamp. Put it to good use.

Right now Im dialing in corn washes looking at free amino nitrogen levels for optimal yeast performance and lowering the indications of yeast stresses.

[Sam.]

Welcome aboard mate, I reckon there would be more than a few of us interested to see some results from your lab comparing home made to commercially bought, but that can wait for another thread :handgestures-thumbupleft:

[baysidebogan]

Welcome mate