Home distilling.

[Ishmael]

Got the first winter storm of the season blowing through now so no one is going anywhere tonight. I thought I'd talk about what I've learned concerning my new hobby.

First of all it's easy enough to do. I've got about $500 invested in equipment now but my initial investment was in the $200 range. (Ingredients not included, but those are relatively cheap.) You can easily make damn near any spirit you want with two exceptions, rum and tequila. The issue with tequila is the raw ingredients and with rum is that in order to make good rum you have to run a continuous process and that's a pain in the ass. I haven't tried Brandy or Cognac yet, but it's on the "to do" list and I'll get back to you on that experiment.

Things I've learned;

The Condenser System: This is the single greatest improvement I've made to the process and I can't understate it's importance. If the spirit is not coming out at room temp. or less your condenser is inadequate. Taking the simple step of upgrading the condenser system tripled my yield.

The Boiler: I started with a 6 gal SS kettle, and that was OK. Sealing was a problem so I was losing spirit around the lid and the flat lid wasn't directing the product to the columns. I've switched to an 8 gal modified milk can which has increased the efficiency and seriously reduced the energy (propane) required to make a 5 gal. run. The increased head space of the 8 gal. boiler also prevented foaming problems.

Yeast: When I started my attitude was 'Yeast is yeast.' Not so at all. Matching the yeast to the base grain stock has had a profound effect on the flavor of the spirit.

Flavorants: You can use damn near anything the mind can imagine, but I will caution you NOT to get any of that stuff at the local grocery store. Virtually all spices you buy at the grocery store have had up to 60% of the essential oils steamed out of them. They're mere shadow of the real deal. Actually after having found this out I shop elsewhere for spices I use in cooking. What a difference!!!

Aging: Oak barrels are the only way to go. Small (2 ltr - 20 ltr) barrels made of American White Oak are very economically priced and well made. Well enough made that a 5 ltr. barrel will seal within 6 hours of having water added to swell the wood. Further small barrels age the spirit faster. A 5 ltr. barrel will fully age your spirit in 3 months. (Area increases the the second power while volume increase to the third.) A 53 (210 ltr. approx) gal barrel with the same spirit would require 3 years to age out.

So far my Bourbon has come out nicely, Scotch not so well yet. Plain ole whiskey is also very nice.

Ishmael

 

[BoyNextDoor]

No thumper?

 

[ms_ann_thrope]

Then make mine a bourbon neat.

 

[Ishmael]

No thumper?

You don't really need one at the volume I'm cooking, 5 gal. of mash/run. Further I'm using thermocouples to monitor the temps so I can adjust the burner as needed.

Ishmael

 

[Ishmael]

Then make mine a bourbon neat.

Knock on the door, the bourbon is ready.

Ishmael

 

[cleaver]

Got the first winter storm of the season blowing through now so no one is going anywhere tonight. I thought I'd talk about what I've learned concerning my new hobby.

First of all it's easy enough to do. I've got about $500 invested in equipment now but my initial investment was in the $200 range. (Ingredients not included, but those are relatively cheap.) You can easily make damn near any spirit you want with two exceptions, rum and tequila. The issue with tequila is the raw ingredients and with rum is that in order to make good rum you have to run a continuous process and that's a pain in the ass. I haven't tried Brandy or Cognac yet, but it's on the "to do" list and I'll get back to you on that experiment.

Things I've learned;

The Condenser System: This is the single greatest improvement I've made to the process and I can't understate it's importance. If the spirit is not coming out at room temp. or less your condenser is inadequate. Taking the simple step of upgrading the condenser system tripled my yield.

The Boiler: I started with a 6 gal SS kettle, and that was OK. Sealing was a problem so I was losing spirit around the lid and the flat lid wasn't directing the product to the columns. I've switched to an 8 gal modified milk can which has increased the efficiency and seriously reduced the energy (propane) required to make a 5 gal. run. The increased head space of the 8 gal. boiler also prevented foaming problems.

Yeast: When I started my attitude was 'Yeast is yeast.' Not so at all. Matching the yeast to the base grain stock has had a profound effect on the flavor of the spirit.

Flavorants: You can use damn near anything the mind can imagine, but I will caution you NOT to get any of that stuff at the local grocery store. Virtually all spices you buy at the grocery store have had up to 60% of the essential oils steamed out of them. They're mere shadow of the real deal. Actually after having found this out I shop elsewhere for spices I use in cooking. What a difference!!!

Aging: Oak barrels are the only way to go. Small (2 ltr - 20 ltr) barrels made of American White Oak are very economically priced and well made. Well enough made that a 5 ltr. barrel will seal within 6 hours of having water added to swell the wood. Further small barrels age the spirit faster. A 5 ltr. barrel will fully age your spirit in 3 months. (Area increases the the second power while volume increase to the third.) A 53 (210 ltr. approx) gal barrel with the same spirit would require 3 years to age out.

So far my Bourbon has come out nicely, Scotch not so well yet. Plain ole whiskey is also very nice.

Ishmael

i wanna keep this.
that alright?

 

[Ishmael]

i wanna keep this.
that alright?

You already have dude.

Ishmael

 

[ms_ann_thrope]

Knock on the door, the bourbon is ready.

Ishmael

Little help?

 

[cleaver]

You already have dude.

Ishmael

no.
props, pops!

keep writing and shit.

and you're right
i'll use it

props and all...

 

[Ishmael]

In this general vicinity.

http://www.srh.noaa.gov/abq/

Ishmael

 

[Paendragon]

Got the first winter storm of the season blowing through now so no one is going anywhere tonight. I thought I'd talk about what I've learned concerning my new hobby.

First of all it's easy enough to do. I've got about $500 invested in equipment now but my initial investment was in the $200 range. (Ingredients not included, but those are relatively cheap.) You can easily make damn near any spirit you want with two exceptions, rum and tequila. The issue with tequila is the raw ingredients and with rum is that in order to make good rum you have to run a continuous process and that's a pain in the ass. I haven't tried Brandy or Cognac yet, but it's on the "to do" list and I'll get back to you on that experiment.

Things I've learned;

The Condenser System: This is the single greatest improvement I've made to the process and I can't understate it's importance. If the spirit is not coming out at room temp. or less your condenser is inadequate. Taking the simple step of upgrading the condenser system tripled my yield.

The Boiler: I started with a 6 gal SS kettle, and that was OK. Sealing was a problem so I was losing spirit around the lid and the flat lid wasn't directing the product to the columns. I've switched to an 8 gal modified milk can which has increased the efficiency and seriously reduced the energy (propane) required to make a 5 gal. run. The increased head space of the 8 gal. boiler also prevented foaming problems.

Yeast: When I started my attitude was 'Yeast is yeast.' Not so at all. Matching the yeast to the base grain stock has had a profound effect on the flavor of the spirit.

Flavorants: You can use damn near anything the mind can imagine, but I will caution you NOT to get any of that stuff at the local grocery store. Virtually all spices you buy at the grocery store have had up to 60% of the essential oils steamed out of them. They're mere shadow of the real deal. Actually after having found this out I shop elsewhere for spices I use in cooking. What a difference!!!

Aging: Oak barrels are the only way to go. Small (2 ltr - 20 ltr) barrels made of American White Oak are very economically priced and well made. Well enough made that a 5 ltr. barrel will seal within 6 hours of having water added to swell the wood. Further small barrels age the spirit faster. A 5 ltr. barrel will fully age your spirit in 3 months. (Area increases the the second power while volume increase to the third.) A 53 (210 ltr. approx) gal barrel with the same spirit would require 3 years to age out.

So far my Bourbon has come out nicely, Scotch not so well yet. Plain ole whiskey is also very nice.

Ishmael

A three month bourbon? What age would you equate the flavor with of a traditional store bought, Kentucky straight?

I've been fascinated with doing this, but just don't have the residential permanence to do a long term aging

 

[Ishmael]

A three month bourbon? What age would you equate the flavor with of a traditional store bought, Kentucky straight?

I've been fascinated with doing this, but just don't have the residential permanence to do a long term aging

Actually it's a quite favorable comparison. The big difference is when it comes to 'Sour Mash' which, like Rum, is a continuous process. The advantage of sour mash is consistency. Not something that is practical for the home hobbyist. (Sour mash is like sourdough, you use the leftovers of the previous run to start the next.)

You need to pay attention to ingredients, Bourbon has to be made from over 50% corn base grain. I use 2 1/2lbs of 'Sweet Feed' and 2 1/2lbs of cracked corn. I simmer the grain in 3gals of water for 2 hours to break down the starch to the grain complex sugars. That goes into the fermenter and I add 5lbs of sugar and enough water to bring the volume to 5 gals. (I use spring water from the northern mountains, but distilled water works just as well.)

Use whiskey yeast and allow to ferment to completion. Distill, throw the foreshots in the dirt (4oz if you use a pot still, 1 1/2 oz if a reflux column. This is where the methanol and other undesirables will be.) Collect the 'hearts' (120 down to 90 proof) put those aside and then collect the tails (down to 60 proof, you throw the tails into the pot of the next run).

True Bourbon is aged in charred oak barrels and the barrels you can buy aren't charred. Sooooooooo, I get a 1x4 of oak from a specialty wood store, chip it up, char the chips, chuck them in the spirit. Doesn't take a lot and you can see the color develop within 12 hours. I like to add a split Vanilla bean (and the charred oak chips) to the in jug spirit for the first 3 days before I put it in the barrel. I put the chips in the barrel, but not the bean. But you can make up your own recipe, it's the beauty of the hobby.

Ishmael

 

[Paendragon]

Actually it's a quite favorable comparison. The big difference is when it comes to 'Sour Mash' which, like Rum, is a continuous process. The advantage of sour mash is consistency. Not something that is practical for the home hobbyist. (Sour mash is like sourdough, you use the leftovers of the previous run to start the next.)

You need to pay attention to ingredients, Bourbon has to be made from over 50% corn base grain. I use 2 1/2lbs of 'Sweet Feed' and 2 1/2lbs of cracked corn. I simmer the grain in 3gals of water for 2 hours to break down the starch to the grain complex sugars. That goes into the fermenter and I add 5lbs of sugar and enough water to bring the volume to 5 gals. (I use spring water from the northern mountains, but distilled water works just as well.)

Use whiskey yeast and allow to ferment to completion. Distill, throw the foreshots in the dirt (4oz if you use a pot still, 1 1/2 oz if a reflux column. This is where the methanol and other undesirables will be.) Collect the 'hearts' (120 down to 90 proof) put those aside and then collect the tails (down to 60 proof, you throw the tails into the pot of the next run).

True Bourbon is aged in charred oak barrels and the barrels you can buy aren't charred. Sooooooooo, I get a 1x4 of oak from a specialty wood store, chip it up, char the chips, chuck them in the spirit. Doesn't take a lot and you can see the color develop within 12 hours. I like to add a split Vanilla bean (and the charred oak chips) to the in jug spirit for the first 3 days before I put it in the barrel. I put the chips in the barrel, but not the bean. But you can make up your own recipe, it's the beauty of the hobby.

Ishmael

That's brilliant. I've been wondering how to get the char to take.

A friend and I have been toying with this idea for a few months. We're getting together for Thanksgiving. I'll bring it up.

I think I'm going to give it a shot.

I'm a big bourbon fan, and spent two years in Kentucky where it's actually fairly common to have a home still for bourbon (and bathtub gin if course, but that's a while different ballgame). I just never thought I'd have the time to age it well.

 

[Ishmael]

That's brilliant. I've been wondering how to get the char to take.

A friend and I have been toying with this idea for a few months. We're getting together for Thanksgiving. I'll bring it up.

I think I'm going to give it a shot.

I'm a big bourbon fan, and spent two years in Kentucky where it's actually fairly common to have a home still for bourbon (and bathtub gin if course, but that's a while different ballgame). I just never thought I'd have the time to age it well.

How you doin'? We haven't crossed paths since Sexy Amber. *chuckle*

Ishmael

 

[Paendragon]

How you doin'? We haven't crossed paths since Sexy Amber. *chuckle*

Ishmael

Hahaha. Blast from the past.

I'm well. I tend to stay away from the political stuff nowadays. I get enough of that as it is.

How have you been? You're not in Florida anymore, correct?

 

[Ishmael]

Hahaha. Blast from the past.

I'm well. I tend to stay away from the political stuff nowadays. I get enough of that as it is.

How have you been? You're not in Florida anymore, correct?

Nope, moved back out west.

And Amber was a blast, more to that girl than exhibitionism.

I still stick with politics mostly. How many fluff threads can you run anyway? At least you get new visuals everyday.

Ishmael

 

[Paendragon]

Nope, moved back out west.

And Amber was a blast, more to that girl than exhibitionism.

I still stick with politics mostly. How many fluff threads can you run anyway? At least you get new visuals everyday.

Ishmael

True. This place has always been a bit of a playground for me, as you know. Sometimes it gets a bit tiring though, and I wants to wade back in. Just seems to be a lot less tolerant of differences than it used to be.

We would differ, for example, but it was never harsh. There was always common ground to be found. The few times I've clicked on a political thread lately it seems to degenerate quickly, and I've never bothered to jump in.

Where out west?

 

[Ishmael]

True. This place has always been a bit of a playground for me, as you know. Sometimes it gets a bit tiring though, and I wants to wade back in. Just seems to be a lot less tolerant of differences than it used to be.

We would differ, for example, but it was never harsh. There was always common ground to be found. The few times I've clicked on a political thread lately it seems to degenerate quickly, and I've never bothered to jump in.

Where out west?

I'm in Albuquerque now. Grew up in El Paso and worked in Los Alamos, so splitting the difference.

Yeah, it's ugly these days. But at least there's a new twist everyday as well. So as ugly as it is, it's not stale.

Tiring to be certain. But there are still enough of the old timers around that can post with some thought to make it worthwhile. And it is a community. I've slowed down, pick and choose where I want to pipe up.

If someone shows up in your neck of the woods that has a brain, let me know. I'll jump in and participate.

Ishmael

 

[Paendragon]

Nope, moved back out west.

And Amber was a blast, more to that girl than exhibitionism.

I still stick with politics mostly. How many fluff threads can you run anyway? At least you get new visuals everyday.

Ishmael

I'm in Albuquerque now. Grew up in El Paso and worked in Los Alamos, so splitting the difference.

Yeah, it's ugly these days. But at least there's a new twist everyday as well. So as ugly as it is, it's not stale.

Tiring to be certain. But there are still enough of the old timers around that can post with some thought to make it worthwhile. And it is a community. I've slowed down, pick and choose where I want to pipe up.

If someone shows up in your neck of the woods that has a brain, let me know. I'll jump in and participate.

Ishmael

Drove through New Mexico when I moved out to California. It was beautiful, even as I kept expecting Clint Eastwood to ride up in his full "man with no name" glory.

I could easily settle there, though.

Probably going to head back east next year. Don't know where, yet. California is a but to expensive, and I'm tired of losing over ten percent of my income to taxes.

 

[Ishmael]

Drove through New Mexico when I moved out to California. It was beautiful, even as I kept expecting Clint Eastwood to ride up in his full "man with no name" glory.

I could easily settle there, though.

Probably going to head back east next year. Don't know where, yet. California is a but to expensive, and I'm tired of losing over ten percent of my income to taxes.

*chuckle* There is a price to be price for all those 'benefits.'

Give me a heads up and plan on spending a day or two out here. We'll make some bourbon, then go out and molest the populace.

Ishmael

 

[Paendragon]

*chuckle* There is a price to be price for all those 'benefits.'

Give me a heads up and plan on spending a day or two out here. We'll make some bourbon, then go out and molest the populace.

Ishmael

Sounds like a plan.



I'll let you know how the bourbon goes.

 

[thør]

Coopering isn't that difficult when the barrel is already made. You could pop an end out and char the inside of the barrel without a big deal. We used to use kegs for salting salmon.

 

[Ishmael]

Coopering isn't that difficult when the barrel is already made. You could pop an end out and char the inside of the barrel without a big deal. We used to use kegs for salting salmon.

Fine, I'll just send the next barrels to you. Return freight per paid. I'm not in the biz and the damn things are too cheap, and the alternatives are too cheap to even waste the time. 53gal, OK, 5ltr? Not worth the time or effort.

Ishmael

 

[thør]

Fine, I'll just send the next barrels to you. Return freight per paid. I'm not in the biz and the damn things are too cheap, and the alternatives are too cheap to even waste the time. 53gal, OK, 5ltr? Not worth the time or effort.

Ishmael

You won't want to afford me.

 

[Ishmael]

You won't want to afford me.

I was trying to be diplomatic with that "fuck off." And now you see why I'll never be considered for Sec. State.

Ishmael