Aussiedistiller, Home Distilling, Moonshine, Home Brew

The Stig wrote:I don’t understand people oaking neutral .
Why ???
Make a flavored wash to oak

I'm a newbie. This is my first attempt. I even just added flavours. Duck Distillary Tennessee Bourbon added to the JD oaked clear, scotch whisky essence added to the wine oaked clear, and some triple sec with the last 800ml at 38%...

This is my first distillation ever - happy to be corrected in my methodology, and I'll try other recipes and techniques as I go. But for now I've got lots of pretty nice, if I do say so myself, alcohol.

Until I found this forum, I literally had a shopping cart full of turbo everything. And carbon filters and clearing agents... And I thought 'why add all this horrible stuff if I need to remove it later' and so I searched and found this forum, read the first few pages, deleted the shopping cart, went to woollies and aldi and bought some cheap organic produce, and produced some awesome clean alcohol. Many thanks to you all - this thread stopped me from buying into the Turbo life...

I.have a T500 copper reflux - I got it and a fermenter for 300 bucks a month ago. I made tpw neutral to see if I could do this without setting my garage on fire. The fact I have something delicious is amazing. I'm a little drunk on the 'kwontro' now...

TBG:
Next time make a cereal wash, NGW or WBAB to make whisk(e)y out of.

scythe wrote:TBG:
Next time make a cereal wash, NGW or WBAB to make whisk(e)y out of.

I'm thinking nutrigrain as it's my kids favourite cereal. Cheers!

I found the nutrigrain fermented pretty slowly. It had good results but slow fermentation and newbies is a bad combo because we want things to keep moving lol
The WBAB fermented fast for me but I have only used this for vodka but many here will use it generationally to get a whiskey

WBAB makes an excellent whisky base even on the first gen. :handgestures-thumbupleft:

I couldn't help myself.. I started a new tpw last night. I used an Italian double concentrated paste... I'll let you know how that goes. Smells more tomatoey than the aldi paste... But theres more yeast activity already...

TheBastardGrant wrote:

The Stig wrote:I don’t understand people oaking neutral .
Why ???
Make a flavored wash to oak

I'm a newbie. This is my first attempt. I even just added flavours. Duck Distillary Tennessee Bourbon added to the JD oaked clear, scotch whisky essence added to the wine oaked clear, and some triple sec with the last 800ml at 38%...

This is my first distillation ever - happy to be corrected in my methodology, and I'll try other recipes and techniques as I go. But for now I've got lots of pretty nice, if I do say so myself, alcohol.

Until I found this forum, I literally had a shopping cart full of turbo everything. And carbon filters and clearing agents... And I thought 'why add all this horrible stuff if I need to remove it later' and so I searched and found this forum, read the first few pages, deleted the shopping cart, went to woollies and aldi and bought some cheap organic produce, and produced some awesome clean alcohol. Many thanks to you all - this thread stopped me from buying into the Turbo life...

I.have a T500 copper reflux - I got it and a fermenter for 300 bucks a month ago. I made tpw neutral to see if I could do this without setting my garage on fire. The fact I have something delicious is amazing. I'm a little drunk on the 'kwontro' now...

Well done TPG Glad your first run was a success. Hoping mine goes a smooth as well

My second run was better than the first. I was a bit more descerning with my cuts.
Something interesting, I made some coconut rum with the second batch, and as it's got 'older' it's getting a pink tinge - almost like the tomatoes are fighting back.

How did you add coconut flavour :think:

I have attempted a coconut rum, I put desiccated coconut in with 500ml of rum white dog left it until the flavour came thru then strained it and added a French dominoe. The flavour has become quite strong and may need diluting with some more rum white dog to taste. It is still in the experimental stage.

Well with this years TPW I've decided to go a different route and put each 40 litre boiler run over 4 plates so the low wines are 90% instead of setting up my 4" pot still and stripping. Last year using the 4" pot still I got 7 litres to 30% off a boiler run and with doing 2 runs now over 4 plates the take is 10 litres to 90%. Got the last run to do tomorrow which should get me to 15 litres @90% and with still having about 5 litres left of last years run this should give me enough to do a full boiler @40% which I'll do again over 4 plates. Then for the final run I'll setup my 500mm packed section and do another 40% spirit run so in total this years batch has gone over 12 plates and a 500mm packed section :handgestures-thumbupleft:

Last years batch was a nice drop of nothing but this years batch will still be a nothing drink but with just a bit more of that nothing :laughing-rolling: :laughing-rolling: :laughing-rolling: I found by putting a bottle of 40% in the freezer on a hot day after work a dram of ice cold nothing was great :handgestures-thumbupleft: but after this years batch I'm sure the ice cold nothing will that much better.


Man I need to setup a bar in my shed even if it's only for the pic I put up here and the rare occasion of member coming around :laughing-rolling: :laughing-rolling: :laughing-rolling: After all it will only be made out of redgum and some Brazilian mahogany flame veneer where I have a heap of it here. For that project I do need to get my wood workshop out of retirement as it sitting in my shearing shed and screaming for a new home. :laughing-rolling: I reckon the easiest way is to give a chippy at work bottle of my moonshine and ask him to come for a visit :laughing-rolling:

Lol
That is by far the easiest way to get a nice bar set up Bryan

Wellsy wrote:Lol
That is by far the easiest way to get a nice bar set up Bryan

Well mate now I have a new phone it may be time to open up some of that veneer and with plenty of pic's start a new thread on my bar :handgestures-thumbupleft:

Just like with every project on this forum I won't put a time frame on it, but with my moonshine it may just one bottle :laughing-rolling: to get the ball rolling

Get him hooked on it and he can build you a pool table for half a dozen bottles

Hi Everyone!


I am totally new to all this, i have purchased a reflux still and thought i would this this wash a go. I sterilized my fermenter and followed the recipe but i am not seeing much if any action coming through the air lock at all.
I mixed it all up last Thursday afternoon. It hasn't been the warmest in Victoria but i wrapped the fermenter in a towel to help keep it warm.

Should it be bubbling by now?

Cheers
Scott

I should add that the hydrometer is reading 1.013

assuming you had a starting gravity of 1.080 then it is getting close to being done, as it gets closer to being done the airlock bubbles will definitely slow down a lot.

If you have the same reading on the hydrometer for 3 consecutive days it is done. Also if you tasted it and it is dry /sour like a cider then it is done. if you can detect some sweetness it has some way to go.

Lower temps will mean a slower ferment as well. There is also a possibility that the fermenter is not sealed completely.

As suggested keep your eye on the reading to see if it stays the same. The absolute simplest answer is to taste your finger with some wash on it, if you can taste sugar then all the sugar has not finished fermenting.

What temp is the fermenter sitting on ?

Wellsy wrote:Lower temps will mean a slower ferment as well. There is also a possibility that the fermenter is not sealed completely.


What temp is the fermenter sitting on ?

Sadly i can't tell, when it was delivered they failed to include the stick on thermometer, i am waiting for it to arrive

Is it really cold where you live ???