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In my experience, running the still quickly can cause a dramatic drop in abv in short order. When I do a one and done I run 2 quarts per hour sometimes 3, but I collect in very small jars. I also don't worry myself with quantity, I want quality! I said before that I retrieved 3 total gallons...

Most definitely, all others I've sourced was 80-110$ and to me was too much. I'm picking up 4 more tomorrow :)

I've recently came into a great find of endless bourbon barrels for 50 bucks a piece, most are wheat but others are rye and all corn whiskeys. I want to age a traditional for sure but are there any other flavors that match well with bourbon? I'll look for some answers but I'd love to hear...

How big is your still, 15gal? let's say you have 10% wash in a 10 gal boiler. That's 1 gallon of 100% pure etho, now take into account cuts...Maybe 3 5ths and that's if you do loose cuts. Also, you're not getting all the etho out anyway.

I get smaller pieces, and I've double run thru the chopper and it was too fine so there is a line of chop that is good and better and just a pain in the arse to deal with. 1/8" works best for my operations. I've not frozen apples but do with fruits that have a membrane that separates the cells...

I'll be home in 2 weeks and I'll post one then, I couldn't find one in my phone pics. If you get on their site they will have them, it's a simple setup really. Nothing flashy or fancy at all. Yes, the perf plate already had the holes, me and a friend split the cost of a 4x8 sheet as it was...

We have 3 apple trees on our property and all 3 are different verities which alone makes a nice cider, not great but nice and the pears from the in laws house adds to the niceness. We make applesauce, apple butter and do the same with the pears. Then I get to have my fun once the needs are...

I on average get 1 gallon of juice per 18lbs of apples. My trees aren't ready until late sept but the pears are just about right now. Once they come and start to drop... I have 3 days max to get them before the deer get them. This year I expect to do 500-600lb apples and 200-300 lb pears. Will...

Sorry Tom, no the thumper doesn't need to be elevated. It just happens that my other burner sits higher than my new one and is a good height for the worm. I can hook up my liebig if needed to the same setup, I just hate having to deal with pumps and hoses. I don't have power in my barn so the...

Nah, I use my molasses for rum and grains for whiskey. Sounds kinda good tho, send me a jar and I'll give you reviews. lol Molasses is such a strong base that I really couldn't see the grains contributing to too much flavor, but I could be wrong because I've never tried it. I do a rumskey...

I checked again tonight and I'm at .040 at 11 days in, not bad for a high OG I'm not degassing anymore since Friday, should I continue until the sg is lower? I have no way of chilling once the sg is low enough so I'll put it on the ac vent and let it settle some. I'm going to rack into a 5...

I have a 6" opening, I use a nylon brew bag, I also have a copper sheet gasket wrapped with Teflon tape. Once you clamp down the triclamp on the gasket, it seals up nicely. just avoid wrinkles on the gasket part.

I'm just saying I haven't had good results from it. Not bad just not as good as the vapor path route. You absolutely do get some, I've had better results with the vapor. I do get a stronger flavor when I put the grains from an AG mash in the thumper, but I mainly do that to not waste alky or...

That's exactly right, it worked well with cinnamon for the clear apple pie. not saying the thumper idea won't work but for me it hasn't worked well enough to keep doing it. Now if you suspend the fruit above the liquid and let the vapors come into contact it should act as a gin basket.

Hopefully the residual yeast will clean up after themselves, fermaid o stinks too but maybe it'll be fine. Give it a taste when it starts to clear and then wait 2-3 week and again taste.

What temp are fermenting at? 1118 Is a beast with fruit!!! The hardest thing to put in a bottle of likker is patience, dont be in a hurry as the fruit notes will take some time to return. Most of the base flavors will come thru in the heads and strawberry takes a long time to show its face...

Mine is a long ass process since I don't have a reflux colum, I strip 3 12.5 gal runs of a AG mash down to low wines. Then do a spirit run and keep nothing but the cleanest hearts which is around 4 gallons off the spirit run. I macerate the botanicals in the hearts and then run the lot making...

Some make gin with a gin basket in the vapor path, I macerate mine in neutral before running. Both work but as mentioned he didn't put enough "liquid" to do diddly squat.

Creating poison! The still is a POS and the silicone rubber should NEVER come into contact with hot alky vapors NEVER!!! If you want a recipe for some decent whiskey I can give 1 or 20

It's a potstill with thumper, I have the option of adding another thumper for when I make my rum if I choose. I make alot of Jamaican style, heavy bodied rums.