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I've used bowls before with paste and binder clips, it's kinda a pita but very effective although mine was not a packed column so I didn't have the height restraint you'll have with a reflux column. What's the height you're going for and what kind of reflux column you looking to buy/build?

If you're making a sugar wash there is absolutely no reason to clear anything. A sugar wash will look like water without additions and will clear rather quickly on their own. A sugar wash does need nutrients and yeast but that's it imho after doing this 20 years. Don't over think a sugar...

Bernardsmith, I read the advice you gave me and did the complete opposite and now I have an apple cyser that's just not good as it could've been had I listened to what you said. Although my recipe was differ from this as I used caramel malt but ended up with a cooked apple taste that's just not...

9" wide is very narrow imho and with the weight of the shotgun condenser and hoses I would think it could possibly be a tipping Hazzard but that's just me. I'm still old school and use propane but my 26 gal boiler is 2ft wide and total height is less than 3ft with the Lyme arm coming off at 4"...

The only thing that got me was the amount of hops oil in my still. Took me some serious cleaning to rid it so I could run my next batch of bourbon without any off flavors. I think I should build a small scale boiler to run just beer, I do however use a thumper to eliminate having to do strip...

Try finding a good yeast for those temps, I'm not a yeast guru so what I would suggest probably wouldn't be best. You really can't do primary fermentation by day, you need to use a hydrometer because I have higher abv meads finish before 1 month and I personally like to get it off the lees...

Mmmm, maple, bourbon cherry sounds freaking delicious.

I know people who do use it and have great results so I say go for it and yes just substitute the sugar with honey. Yes, add the 3 tsp of acid blend as per instructions at which point I really couldn't say. Someone who uses more often than I do could tell you when. I always use a brew bag with...

I've not but wouldn't it be best to use a barrel or cubes to achieve that "bourbon" profile? I would think the higher abv would suck most of the flavors from any fruit in short order and render them useless for any type of flavor unless you use the bourbon itself after maceration.

5 gal traditional barrel aged 3 gal raspberry melomel in the works 5 gal prickly pear

When I use that style of molasses I use 2 gal per 16 gal ferment, I do however use 16 lb brown sugar in it. I you have fermenter room try making a larger ferment, say if you have a 20 gel fermenter make 16ish gallons with my recipe 2 gal feed moll 16lb dark brown sugar 1/2 cup fleischmann's...

Well Tom, I think this one may go down as a bad batch. When I return home from work late this week I'll post a pick of my molasses I use which reads exactly the same ingredients and sugar content. I've had no problems with it but it could be my water with alot of minerals that helps, who knows...

My pit has been infected for 1.5 years now. As I make rum I use some and then top it off with fresh dunder but I keep a close eye on ph and feed it with yeast trub and an occasional bit of raw potatoes with soil and marl clay. I think I like using the dunder in the ferment more so than I'd...

In a recent batch I used 25 lb for 5 gallon. 15 in primary and 10 in secondary. Racking loss was pretty significant but the end results were well worth it.

Raspberries have a very strange taste imho when left alone or not sweet enough. I had to back sweeten mine to ballance it out. Way to tart but I bet with a good cider it could be just about right. I like the sound of this combo and my finish it off in my barrel.

Yea, the curved one works best as it heats alot more of the muck at the bottom. The straight tube can leave cool spots in some of the thicker stuff around the bottom.

Any time Tom, I hope this starts for you and get to run it!

1118 is a work horse and has a wide temp range, you can ferment at room temp with fine results at or around 70-75 and can go as high as 18% but just because it can doesn't mean you should. 10% is high enough for the yeast and will have fine results as long as you make good cuts.

If I were you I'd make a starter with 1/4 cup yeast and rehydrate it in 1 qt water alone for 30 minutes then add 2 tbs of sugar and again every couple hours till you have a strong colony of yeast. Feed it some nutes and give it 24 solid hours before pitching. Also, make it up to 14 gallons. It...

Mine is a 1"pipe with multiple 1/8" hole drilled up 4" from the bottom of the pipe. My other one has a piece of 3/4" soft copper tube I can attach to the bottom of the downspout also drilled with a load of 1/8" holes but I'd covered by stainless braided line to prevent clogging . That one is...