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Brewing/Distilling, Wine making.....

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#41 MurCurY



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Posted 13 April 2006 - 05:12 PM

picked up 12lb of blackberry honey. Maybe will start it up tomorrow. I'm dying to try this stuff on toast :grin:

#42 MurCurY



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Posted 13 April 2006 - 05:19 PM

what would you recommend for a cleaner and sanitizer?

#43 DocOc



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Posted 13 April 2006 - 07:10 PM

There's some peroxide (carbamide maybe) that you can get at any brewing store. I'ts a powder. That's what I used to use.

#44 blackout



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Posted 21 April 2006 - 10:49 AM

The ultimate distilling website

best book on vodka still design is the "compleat distiller"
Best book on whiskey making is "making pure corn whiskey"

best commercial column (requires boiler building)

Best overall setup for the price. (can be improved by mods)

simplest discrete distiller, easy to use

#45 Killjoy



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Posted 24 April 2006 - 05:22 PM

last question frist..
Spend the extra $$ and get a 5lb bag of ONE STEP-NO RINSE food sanitizor. They should have it or something comparable at your homebrew store (if not yell at them and try a restaurant supply store) I've Been using the same bag for 4 years now, and I've never had a contaim problem since switching to it. Comes in handy for other hobbies too!

As for price, Intitial set up is a bit, but you can do All grain batches for >$10 if you buy grain in bulk and culture you own yeast. Even without all that I'm down to about 20-25 a batch, and I'd pay more than that for 2 cases of Great beer.

Go to all grain and kegs as soon as you can afford it, that is were the magic really happens.

as for recepies. I do hefe's quite a bit since they mature fast, like 3 weeks. and then just about everything else in equal proportions. Got 2 kegs fermenting for a wedding next week. A Red-Appricot Hefe, and a high point bud light wanna be. (mine has a little taste to it).

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