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My comment about the reduction of flavours comes from the higher abv of the wash in and of itself results in a less flavourful distilled product. I'm not sure the exact science of it, but it's regular mentioned and the science is broken down on the homedistiller site for higher vs lower abv...

Hope it works out well for you. One of my favourite whiskeys was a second running from a dark roasted braggot that was abv bumped with sugar (so a sugarhead whisky). The roasted notes worked amazingly with the slight sweetness from the sugar ferment, and when oaked was easily one of the better...

You can Also you can use butter or an anti foaming agent to keep puke down. It's a great trick for thicker washes like rum (you can fill 80-90% full with no puke) As for the. 1.080 I would say that would be a great starting point, and definitely thinking that Beano or Gluco can increase the...

You should definitely have a seal. If your running for low wines it's not like anything will go kaboom, but for a proper distillation then there is always the chance you could have a miniscule leak. There's a simple seal made using cardboard and plumbers tape that is generally considered safe...

Unless you are going for making some delicious Beer Schnapps. The hop oils can give some interesting and great flavours for both clear and oaked likker. Works surprisingly well for batches of beer that go south but you want to save something on.

Sounds like it will be a nice rye whiskey. Not a pure all grain, but not a sugarhead. The added sugar may give it a light sweetness, depending on how it dries out. But the marris otter and rye should taste really nice together. What's the alcohol limit on SO5 though?

For most extractions, 80% works fine, let alone 92%. I honestly can't think of too many alcohol soluable substances that have a massive difference in extraction and absorption between 92% and 96% For this though, I would recommend a silica gel route, followed by a damn good filter. Otherwise...

You could always do the freeze distill as a stripping run, and then a proper run in a still for a final product?

That would be a big no in my opinion. Nottingham gives off flavours when the yeast is stressed (by excess alcohol content and simple sugar consumption) and this would push that yeast to the extreme. Plus it would only hit 12-13% if you are lucky and it would end up too sweet to be remotely...

It's a different style of cider compared to what most people start with. It's a still cider, so no carbonation, more like a sweet apple wine. As for the sweetness, it is much sweeter than most ciders home made (which are generally dry cider for beginners) but it isn't too bad unless something...

It's a different style of cider compared to what most people start with. It's a still cider, so no carbonation, more like a sweet apple wine. As for the sweetness, it is much sweeter than most ciders home made (which are generally dry cider for beginners) but it isn't too bad unless something...

That sounds really sluggish for kveik, even for bottom cropped slurry. Atleast it's taken off now. How is it coming along? Mine really took off 14 hours later, and by 24 the blow off tube was nearly fully clogged from yeast

Dang well there went my hypothesis. Never mind lol.

You could also buy a proofing hydrometer ( there is a technical name for them but I can't think of it.). Mine goes as low as 20%. As for residual sugars, wouldn't a hydrometer for gravity check give you a rough estimate?

Love the method for doing this!! Whenever I have done a jack for cider it Mead I usually have it in a bucket in a deep freeze, and then open the lid every 2 hours once freezing starts to kick off (once it starts it's a chain reaction) and use a thin holes strainer to seive the ice out and shake...

I just started a batch of simple cider using hornindal yesterday. So far little activity, but to be honest I was expecting that. One of the factors that speeds up fermenting us heat, and cider has little to no heat other than ambient, so often much lower than we pitch at, and very much lower...

Blueberry beer is carved up and ready to drink! Took a bit over two weeks, and was more than a little worried at first. The two sample bottles I had at 7/11 days both had a plastic/band aid off flavour to them, but this seems to have faded away completely. The flavour also has a huge amount of...

First mistake was asking for Maple extract. That's exactly what that is, flavours that taste like Maple suspended in an alcohol solution. For maple syrup like was previously mentioned, your not going to get a whole lot of flavour during boil or secondary/post. It's almost all fermentable...

Like above, much better descriptions of the problems with silicone are on the homedistiller site, and forum rules don't allow us to post thread links to outside forums (unless that's changed). Silicone is fine for food prep, cooking and homebrewing 100%. But for distilling it becomes an issue...

From the looks of it, unless I am missing links, there is only one model the OP has posted, the typical Chinese bulk still (thousands of sellers and resellers sell essentially the same still or near identical variations of the still). The typical reviews are that it works fine as long as you...