StillSmart

Re: Newbie

2013-02-04T01:07:24+00:00

What happens if you put small parts of oak wood in the boiler when your making spirits. Wood oak be infused into the finish product?.

Statistics: Posted by ontario23 — Mon Feb 04, 2013 1:07 am

Re: Newbie

2013-02-02T18:45:15+00:00

YHB wrote:
Wineo's Apple pie is worth a shot, I copied this one from HD.

wineo wrote:
Heres my basic apple pie recipe.
Granny smith,and any red apples
1/4 cup of raisins
1/4 cup dark brown sugar
2-3 cinnimin sticks
Any 80-100 proof neutral,or corn hearts
Cut up apples into wedges leaving out the core and seeds
Put raisins,and sugar in jar
Put equal amounts of both kinds of apples in quart jars.{fill them up}
Add cinnimin sticks
Fill jars with booze,close,and shake daily.
After 4 days remove the cinnimin sticks.
It will be ready to drink in a week or so,but leaving it for more than a month will make it much better.Some people add a 1/2 cup of sugar,but I like it not as sweet.

If you make this,make a few jars,because it goes fast.

------------------

When I make it, I use apple juice insted of the fruit, 0.75 litre of juice to one liter of 40% spirits plus the other ingredients - it's good.

Well bugger me sideways with the rough end of a pineapple......

That......sounds like a fine recipe to try >:D

Statistics: Posted by Phantom — Sat Feb 02, 2013 6:45 pm

Re: Newbie

2013-02-02T18:08:01+00:00

Wineo's Apple pie is worth a shot, I copied this one from HD.

wineo wrote:
Heres my basic apple pie recipe.
Granny smith,and any red apples
1/4 cup of raisins
1/4 cup dark brown sugar
2-3 cinnimin sticks
Any 80-100 proof neutral,or corn hearts
Cut up apples into wedges leaving out the core and seeds
Put raisins,and sugar in jar
Put equal amounts of both kinds of apples in quart jars.{fill them up}
Add cinnimin sticks
Fill jars with booze,close,and shake daily.
After 4 days remove the cinnimin sticks.
It will be ready to drink in a week or so,but leaving it for more than a month will make it much better.Some people add a 1/2 cup of sugar,but I like it not as sweet.

If you make this,make a few jars,because it goes fast.

------------------

When I make it, I use apple juice insted of the fruit, 0.75 litre of juice to one liter of 40% spirits plus the other ingredients - it's good.

Statistics: Posted by YHB — Sat Feb 02, 2013 6:08 pm

Re: Newbie

2013-02-02T17:52:28+00:00

I usually leave it for at least a week, longer is better. If it is not clear, filter it through some cotton wool.

Chuck

Statistics: Posted by chill — Sat Feb 02, 2013 5:52 pm

Re: Newbie

2013-02-02T16:36:31+00:00

No real way of telling. It'd depend on the apple type, flavour/sweetness, whether it throws a haze or cloudiness, etc etc.

Hell, just try it and see. At most you you might need to add some sweetener or something....

Last time I did something like that, I just mixed 40% spirit with store bought apple juice 50/50 and yes it was fine......

Statistics: Posted by Phantom — Sat Feb 02, 2013 4:36 pm

Re: Newbie

2013-02-02T15:02:19+00:00

what if i took a mason jar filled with apples and topped up with 40% shine ? How long would I have to leave it to get a good taste .Also would I have to filter it> Thanks

Statistics: Posted by ontario23 — Sat Feb 02, 2013 3:02 pm

Re: Newbie

2013-01-29T18:51:21+00:00

Ah, whereas I've made cider kits and run that. I've also run batches of wines and meads I've made but haven't enjoyed the results.

I just run them and bin the foreshots/heads, then take about 800mls and put it into a carboy with some oak chips to make like a rather amateurish mixed fruit brandy.

Weird though, last time I tasted it, it was more whisky like than brandyish.

I'll just leave it to age and mellow......

Statistics: Posted by Phantom — Tue Jan 29, 2013 6:51 pm

Re: Newbie

2013-01-29T17:34:25+00:00

I've made Apple Schnapps/Brandy from bottled Apple juice (it was on sale). It turned out pretty good. I fermented it rather than add it to neutral and distill.

I have soaked fresh fruit in neutral and then distilled it to good effect with honeydew melons, pears, and some others that I forget now. Much nicer than essences.

Chuck

Statistics: Posted by chill — Tue Jan 29, 2013 5:34 pm

Re: Newbie

2013-01-29T11:10:45+00:00

John51 wrote:
Another thing I'm looking forward to trying once I'm making proper neutral is mixing 2L of 40% neutral with 2L of fruit juice and giving that a slow run through the airstill to make Schnapps.

Hi John,
Now that's an interesting idea! Any thoughts on the kind of juice you are going to use? Self pressed, out of a carton?

Statistics: Posted by Bachus55 — Tue Jan 29, 2013 11:10 am

Re: Newbie

2013-01-17T12:29:24+00:00

imo an airstill is a great way to start. Small runs means small mistakes and it will give you a drink while you learn the pros and cons of other stills at your leisure.

I'll be keeping mine when (if?) my reflux is finished as it seems ideal for doing the strip runs. Wind the power down to around 150w and see how long it takes to give ~1.5L. From then on set the timer and forget about it. 6 runs means a total of 30 minutes of needing to do something whereas a regular still needs a babysitter all the way through the strip run.

Another thing I'm looking forward to trying once I'm making proper neutral is mixing 2L of 40% neutral with 2L of fruit juice and giving that a slow run through the airstill to make Schnapps.

Statistics: Posted by John51 — Thu Jan 17, 2013 12:29 pm

Re: Newbie

2013-01-16T07:10:40+00:00

]] too!

AM

Statistics: Posted by Almanac — Wed Jan 16, 2013 7:10 am

Newbie

2013-03-02T16:39:41+00:00

Thanks for all your info

Statistics: Posted by ontario23 — Tue Jan 15, 2013 12:59 pm

Re: Newbie

2013-01-14T05:43:32+00:00

The T500 you mention sounds like its a Kiwi produced Still Spirits brand T500. If so its what I use regularly and is excellent for making neutral sugar turbos.

Mine come out at about 94% ABV. I do like to distill twice so I reduce that down to below 40% with RO water then run it again before reducing the distillate to exactly 40% as that's what the flavouring essences are designed to taste right at (except for absinthe which I make to about 80% or so).

Some here suggest trying to detune it so it works like a pot, rather than a reflux but I'd have thought it easier to obtain a second lid and converting to a pot would be easier.

Flexibility is the key though so chills suggestion is probably better if you don't want to do some work to achieve the flexibilty......

Statistics: Posted by Phantom — Mon Jan 14, 2013 5:43 am

Re: Newbie

2013-01-14T05:24:35+00:00

The American branch ships to Canada.

Statistics: Posted by chill — Mon Jan 14, 2013 5:24 am

Re: Newbie

2013-01-14T00:38:07+00:00

Does stilldragon ship to canada? I tried to get on the web site but was not connecting

Statistics: Posted by ontario23 — Mon Jan 14, 2013 12:38 am