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That one is on my list soon, I'll most likely make a bochey and also backsweeten with meadowfoam.

I find that clover suits me best for melomels as it's cheap where I live and the fruit shines over the honey. I absolutely love orange blossom as a trad. I have a mesquite honey that's almost finished and could report back later. Blueberry blossom was also nice as a trad as was raspberry...

Yea. aluminum is a big no no!

5 gal Bochet 1 gal mesquite trad 3 gal barrel fermented raspberry bochet 9+32=41

3lbs of fruit in a 5 gal batch won't contribute much other than color, expecially in primary.

Keep it for window cleaner or fire starter or adhesive remover.

I like the idea of charred maple (sugar) barrel. I have a few maples on my property and might get some of the wind fall limbs and plank them out and age for a year. I'll have to look the maple barrels up tho for profile it imparts.

What are you looking to make, rum, brandy, bourbon? I hope it's not vodka, you have the wrong still for that unless you like to run it ALOT. I have made some decent vodka with my potstill but it took alot of wash and alot of time running and a hell of alot of really good cuts, really tight cuts.

JD uses maple charcoal they make on site (anymore?) anyway they pour the spirit thru before barreling.

Vinegar alone will NOT get rid of flux, if you let it sit in there it may but by steam it will not. A sac run after wii finish off the job. You don't have to do a full sac run, meaning you don't have to fill your still up. On my 20 gal I used 4 gallons of heads and tails followed by some...

Charing chips can be dicey at best because of the inconsistent size, they should sell chunks for grilling as well. I'm not sure about the maple but my lowes and Home Depot have the chunks of Oak and Apple wood. The oak if you toast them at 400°f for 2 hours will bring out the most of vanilla...

Forshots is what you wouldn't want to drink! Have you ever had a fruit brandy? it has a ton of heads and fruit is one of those washes that has to be distilled and cuts made that way inorder to capture the base fruit. If you keep hearts only of a fruit wash you'll not get what you're looking for...

I've had some stubborn ones and time has cleared for the most part. Pectic enzyme will only remove pectin due to the grapes and not add any off flavors. I'd have to look back but there's a way to determine if it's pectin or not, I can't remember the ratios but it's water and house alcohol, if...

Yep when I do a new still I run vinegar/water then flush and then I do my sac run. The vinegar will help with production scale in the pipes and and sac run will flush out the Flux and mess from fabrication. That's the only time I do vinegar. For the last few years I've built 4 or 5 still a year...

Vinegar strips the patina from the inside and Alki does the opposite plus it will flush out any Flux from production while vinegar will not. Baking soda is sodium and oyster shell are calcium, I'd prefer not to have sodium I'm my copper still and yes it will tranfer. If you have an...

Don't know if the author is still looking for advice but since I'm here I'll toss a few things about. Foreshots-supposed methanol are poison in concentrated amounts and are more prominent in fruit washes, then AG mash grain bills, then you have sugar washes which are low (very low) if any...

Good to know!) I've been doing this a while now and still haven't tried anything over 1.130 lol good luck with it, looking forward to the results in due time.

At 12" wide man I wouldn't go over 6 gallons expecially when you're gunna have a tall piece of copper or ss on the top plus the lyne arm and depending on your condenser shotgun/liebig/worm is all added weight. Shorter would be better in your application imho. What kind of still you plan to make?

If you haven't ran this and it's still fermenting, check the pH of the wash Sugar washes are quick to have a ph drop plus it would need nutes too. A quick way to check is to take some crushed oyster shell like you feed chickens and drop a couple pieces in there, if it fizzing up quickly then...

Grab them and run to the scrap yard :) I see nothing that could be done by using this in a still, over 25 years now and I've seen some crazy stuff and 90% wasn't worth a ****. Run with them to the scrap and get some cash, buy some grains and make a nice AG bourbon mash. I've got a few good...