Recent content by Desvio

I've made many ferments with fruits that have pulp and fibers, my goto to filter is lining one of my fruit presses with jersey material from the fabric store. I bucket and pour my ferment in, and once it stops I fold the material over the top and press it down slowly, usually a half turn at a...

How many distillations, combinations, with or without backset can quickly dive down the rabbit hole. Personally with fruits I like doing 1.5 runs with 70% distilled and 30% ferment, and adding backwash is optional. But this is something short of rocket surgery to me, I go totally with my...

If I had that setup? I'd polish it up to a nice shine, switch that trash can to a wood barrel and put it up on display in the family room. By then a T-500, milk can setup, or keg would have arrived to do the distilling.

I have often thought of doing this, and the one infected batch of beer I had had a unique flavor. It got bottled and pasteurized, it was amazing, but I still keep wondering about that lost opportunity at a fortified beer.

Nice, I have their 8 gal 2" dual purpose, and over the years it has grown after adding to it. If you go electric (4500w or 5500w) be ready to dial it back once it heats up, while the liebig condenser works, they can be easily overpowered.

I use DADY for my sugarhead experiments, Wyeast British ale yeast for my fruit ferments, and Imperial Organic Dieter for my all grains. I have others in the fridge that i use for brewing, but those are my staples for distilling.

Thinking about the various freezing and boiling points of the range of alcohols, it almost seems plausible, but I think there is too much "good" product left behind through freeze distillation. If you have a still, think you get better chance of fractioning through heat distillation.

I've noticed this a few times myself with my 8gal boiler, and after condensing and collecting some of that vapor using a glass full of ice, I found it to be residual water vapor after the alcohol was knocked down. However there was still trace alcohol in it and that's not good, in my case I was...

Lesson learned for me when it came to being with 110, you need to have a lot of patience. After covering over to 220, I'd go back to propane before I go to 110.

Give it a try, I guarantee you'll get hooked! Setting a couple out of every great batch is a real treat later if cellared properly.

More re than likely you had it hot enough an long enough to kill most or any bugs, I'd say you're good. Now distract your worries by planning the next brew!

Spread it under the fern beds, put it in bird feeders, planer boxes. As for baking it was a great idea, but kinda bland after all the good stuff was extracted into the wort.

You're good to go!!!

I soak all my equipment in 3% citric acid solution both before and after brewing, pretty much strips all gunk and bad bugs right off, and leaves everything nice and sparkly.

I have covers for my Carboy's and cases for aging beer, and the only light my beer bottles see is the refrigerator light, so it doesn't matter if they are clear.