Probably get me a broadside for this but 'ere goes ; A whole bag o' Rye got bilged in the pressure cooker Three days afore Cupid was ta loose es arrows. I brooded for hours -- then I got me a idea; I'll make me some liquid mushroom. T'aint 'lasses mind ye, but 'el -- Rye whiskey or raw Rum, not a Kings farthing a difference I says. So 'ers what I did
First: Case some Rye Grain with Water, Sugar, and yeast. Set in a warm hold mos 'bout three day. -> Put the resulting fluid in the Cold Finger Extractor upon the braizer.
Heep the Coal up till the de spirit a'gin to roil, 'bout 170:
'bout three quarters 'o glass later check ye brew-- methinks a little cloudy.
Got no more gun powder but I'll light 'er jus de same:
Tis a sad conflagration indeed -- I'll run 'er aground once more:
I gawd Port Royal will be a sing'en tonight:
Light er up mate:
Belly up an we'll pull a cork amongst us:
distillation: moonshine [merged]
Posted 11 March 2006 - 09:34 PM
Posted 13 March 2006 - 03:02 PM
Posted 23 March 2006 - 04:39 PM
On the neck of the condenser it says "24/40 Pyrex" anyone know what this means?
also...what glasware would i need (flasks) to distill alcohol?
I'm assuming i need special glassware for alcohol.
Posted 23 March 2006 - 05:16 PM
Posted 23 March 2006 - 07:25 PM
I also have some brewers yeast that's good to 14% alcohol.
Wish there were some better pics of his setup. so....
I mix the grain, water, and yeast and let it set for a few days. Then using the round bottom heat till about boiling...170oF. The condenser would be attached to the flask with a downward slope to another flask?
I have some glass tubing i'm going to bend for connecting tubes
I'm going to post some pics of my glassware...maybe we can assemble a still here :D
Posted 23 March 2006 - 07:40 PM
Posted 23 March 2006 - 09:53 PM
As far as your brew, I'd go w/ some brown sugar, water and yeast your first run. Hard to mess up. If you know of a home brew store some yeast nutes are a good investment as well. I'd give it more than a few days to ferment as well. Let the bubbling stop and the yeast settle out. Yeast floating around in your brew when you distill it results in nasty flavors. Do this and you'll get a nice high proof rum, although like I said, not very much. Good luck!
Posted 23 March 2006 - 11:17 PM
know of any recipes with exact amounts?
I am also posting pictures of my glassware...maybe we can figure out how to assemble it together...
Posted 23 March 2006 - 11:20 PM
wouldn't i be able to do a bunch of smaller batches on the heated side and have a larger container to catch the drippings out the other end?
Posted 24 March 2006 - 09:58 AM
What are "boiling chips" and where might i get them?
do i need one of those fancy airlocks?
Can i do this in a sterile pickle bucket...the brewing and fermenting...not the distilling.
Posted 24 March 2006 - 03:21 PM
get the cylinder one, it's easier to check fermentation progress with that kind. just look to see if its bubbling or not.
Posted 24 March 2006 - 03:29 PM
Posted 24 March 2006 - 05:46 PM
First. Why do you need 2 vessels to ferment?
Second. Why is the second one glass?