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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
www.homedistiller.org

best book on vodka still design is the "compleat distiller"
Best book on whiskey making is "making pure corn whiskey"
http://www.amphora-s....com/books.html

best commercial column (requires boiler building)
http://www.amphora-s...om/equip_2.html

Best overall setup for the price. (can be improved by mods)
http://www.brewhaus...._p/80000010.htm

simplest discrete distiller, easy to use
http://www.brewhaus...._p/80000090.htm

#45 Killjoy

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Posted 24 April 2006 - 05:22 PM

So'k..
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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