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Hey there, I've been making whiskey, brandy, and rum for a while and ran into something strange. I did my run like always, made my cuts, maybe ran too hot and got some tails in the mix. Not a terrible thing, but when I put my 80 proof white lightning in 3 jars with oak spires, only one is...

Thanks for sharing your experience. You've clearly been here before! I appreciate it.

Do you happen to know what temperature and how long it needs to kiln?

So you're saying the malting process is no more than soaking until the barley germenates then drying it out?

I ended up with 30lbs of regular ( not milled or malted) barley and I'm trying to figure out how I can use it. I've got a 5 gallon brew set up and a 9 gallon still. Any suggestions?

I've got a 9 gallon still I'm setting up for doing 5 gallon batches. That says anyone know what's the minimum amount of wash I need to properly use the still?

Follow up question; If I use a sugar amalgam with water. Have my fruit in a must bag and use peptic enzym. Would this work?

Anyone try making cider with whole fruit in lieu of juice? I'm planning a hard cider using chopped and boiled apples instead of straight juice. In my head it should work. My current concern is I have a 5 gallon set up and if I use whole fruit I'm going to lose a significant volume in my...

Update: The damn thing came right out without an issue. And the cider is delicious. I basically tipped the carboy over to clean it and the little bugger inverted narrow side into the neck. I took a small screwdriver and popped it right out! Thanks to everyone for their advice. Except the one...

My first cider batch had one hiccup. The stopper dropped into my 6 gallon glass carboy full of cider. It's going to stay in there during racking but someone know a way to get out the damn dollar stopper out of my 50 dollar carboy?