myPlanetGanja.com

What's up fukkers


New Still being delivered this week.
Whipped up a batch of mash for the first run of some likker.
Here is my recipe so far.
Ingredients:

• 1.5 lbs of 6 row malted barley

• 2 lb corneal (coarse if available)

• 1 cup light corn syrup

• 2 tbsp red star yeast

• 3 gallons water

Soak barley in 1/2 gal water for 2 hours.
Puree in blender and put in pot with another 1 1/2 gal water.
Heat to 130f while stirring to avoid scorching.
Hold at 130f for 30 min. (Enzymes released)
Add 2lb cornmeal and bring to 150f and hold for 90 min. ( Convert starches to sugar)
Strain into plastic bucket using cloth to remove solids. Rinse with last gallon of water.
Grain solids can be used for many things or trash it. I may make some doggo biscuits.
Once wort(name at this stage) is filtered and cooled to around 100f add corn syrup(booster for sugars, cane sugar works but corn syrup is the same type sugar we just converted so best for flavor and shit. )
Add yeast and aerate by dumping back and forth into two buckets or whatever.
Cover tight and fashion an escape tube for CO2.
Wait until bubbling stops. About a week.
I will be adding corn syrup water and distillers yeast (DADY). Depends on how big the still is.
The DADY will allow a higher alcohol content to achieve. 18%

hi irwin

long time no see

Hey Dill !! wanna pickle?

awesome

thanks!!

Calculating of about 1/2 gallon of gud likker.

where ha been irwin?!?!

glad your back and improving that kit!!!

my mom made shine when i was young.
fill drum with cheap cow corn add 25 lbs of sugar a 6 pack of
schlitz malt liquor then top off with water. let ferment then cook
it off. the best shine is melon. make melon wine then cook it off.
very cool still i like it.

The new setup has a thumper, flavors can be added here as well as in the wine, beer, etc.
I'm trying to stay away from the cane sugar, as I heard it can make the whisky hot on the tongue.
I've done that method early on, but have tried to add corn syrup and fruit juice for sugar to boost alcohol level in the wash.
I do have a 10lb bag on hand though if levels are not achieved.
She's bubbling away, so it's still got plenty of grub.
My neighbor has a mango tree. thinking bout some nice brandy FUCK YAH.!!! maybe next batch.

Because we don't waste anything use, the barley and corn mash solids are kept aside. I will use some for the garden as fertilizer, and some will get mixed with a bit of chicken stock, eggs and flour. I'll bake this off for some tasty doggo treats. I call em cat turds

nice.
btw, GREAT video clip

say, ive studied brewing and distilling and a thumper while cool introduces the opportunity for catastrophic accidents.


what its selling point?
aside from being cool...

Thumpers were incorporated for heat sources which were hard to regulate. If the heat gets too high the still will puke liquids into the worm. Wood fires are best example.
There are two ways to use them.
If you just leave the inlet and outlet tubes as top only ports, the thumper becomes a puke box or slobber box, and the system remains open.
If you carry the inlet tube to the lower part of the pot, and add some shine or wine or whatever, then the system becomes closed and works through pressure. The hot vapers bubble up through liquid in the thumper pot and continue out to the worm. If the tube from the still to the thumper should get constricted, then the still could blow a seal.
This will redistill the liquid in the pot as well.
Many moon shiners will re run likker from previous runs that taste off or come from the tails part of the distillation.

Although any clog could cause pressure, even without the box. You could just say the risk only increases due to a second point of failure in play.

Here's a really good picture to clear things up.

thanks i,

i get your well up on the details.
my question is
what does a thumper box ADD to the distillation process
other than process?

1. A second distillation for more drinkable likker
2. Bringing in flavor from the second liquid.
3. Keep unwanted liquid from entering condenser worm

I added 2 gallons of water w 3 more cups of corn syrup, and 3/4 cup dark brown sugar(for molasses).
Bubbling increased right away.
The new pot still is 13 gallons, and I have 5 gallons of wash. I may make a 3 gallon batch using corn meal and amalyse powder two boost volume.
This should yield well over a gallon of finished booze.
Here's a jar of the wash in bucket. It will clear up when action slows. It will also build pressure as CO2 is produced.
I had a 1/2 g jug once I forgot about for 2 weeks. I opened it and it shot a 6 ft geyser of beer all over the kitchen.

Amalyse A powder method.
Heat water to 185
Add corn or grains, they will thicken like oatmeal.
Cool to 159f add tsp Amalyse
Hold at 150 to 160f for 1 hour.
You know it is working as the mix will become thinner as the starches change to sugar
Add booster sugar.
Cool to 100, strain and add yeast.
My DADY is arriving today, so I will use that. I will also add some dady to the 5 gal batch as the red star may die at 4 - 8% alcohol

You can see by the thinning that it broke down a lot of the starches converting into a sugar. As I taste it I don't really get a sweet so I will be adding some kind of sugar.

thank you for sharing

do you use citric acid for anything?

do you use citric acid for anything?
me, i buy it just cuz i like the taste...

You can use it to pH the water. I use tsp vinegar to lower pH a bit for the barley soak. 5.6 recommended just like hydro.

You like sour patch kids I bet

Added 4 cups sugar and 1 tbsp DADY yeast. I won't use corn meal again if I can find better grains. It's too fine and a bitch to strain. Cracked corn and malted grains from here out. I do want to try a straight corn syrup run to see if the yield would merit the expense.

She's already foamy, and meal is floating

feed store dry cow corn looks like oatmeal but is flat corn.
40 lb bag should not be much. a lot of shiners ran the mash.
better flavor less work. is why some copper stills come with
a chain. to knock mash loose after cooking.

Very interesting....

Bubbles slowed some in 1st batch. 4 cups of sugar added in last 2 days. Still bubbling .
I know I said I didn't want cane but I was out of corn syrup.
I added mangos to the 2nd batch. And another cup or two of sugar.
Stella missed her flight. She won't be here until Thursday.
I hope she's as gorgeous in person as her online pics.

ran into understanding that may stills were box shaped.

a real art to keeping a big pot or box even heated like you want over hours and hours...

Stella came in on the 2 oclock bus from the north. She is a fat girl who likes gettin hot.

sour patch kids indeed!

:D

Stella brought a new air lock. It's bouncy.
I added more sugar, and the C2H5OH production is still active. Stella is so sexy I feel like I could prematurely distillate all over myself.
I'm gonna think about baseball so I can hold out.
Normally you don't add the sugar in increments, but all at once in the beginning. I've gotten up to about a pound per gallon.
Stella has some recipes with her that should be helpful.
I just drank a cup of the mango beer and feel a bit fucked up. This is gonna be some good shit. Mango moonshine and papaya cake indica bud.

Fuck it. I'm gonna run the mango batch tonight. it's been stewin for 6 days, so I ought to pull enough to use in the thumper for the barley/corn batch.
It's gonna be a while so sit back and enjoy some weed and classic Jerry Garcia.

Air gap to avoid scorching of sediments. I didn't clear the wash, so this is needed. Going to 165 to extract methanol to clean bongs, 172 is when the likker flows up to about 185. When I can't touch this I'll turn on the pump, cuz she's getting ready to come.

Just for the time stamp ahirs getting ready to COME!!!!

You can follow the vapor along the tubes with your hands. The heat will travel along at a slower rate on lower heat sources. Later as the alcohol lessens temps rise and the vapors travel much more rapidly.

man i would like a still. also 1 of these to feed it.
https://www.homebrewers.com/products/fa ... 0%7CC%3A65

oh baby

Fucking easy 100 proof

Fucking easy 100 proof mango flavor is prominent.

The alcohol content was fairly low, but I mananged to pull apint before the tails taste crept in. I'll pull whats left and dump it in the next run.

Proof 130
WOOÓOOOOOOOOOO
1ll cut it w distilled water to around 100.

cook it again 195 proof baby

Made a 10 gallon wash yesterday with this recipe.

10 gallons of water. get it boilin and then add
15 # cracked corn. stir cook and cool to 160 in 5 gal h20 add prepared barley (below). hold 160f 1hr (old still pot to handles)
2 # barley soak at 130f for30 min (aboot 6c ninja pitcher)
Sparge(rinse) with 5 gallons hot tap water
5lb sugar add after sparge of 5 gal rinse h20
cool to 100F
mix buckets back and forth for aeration
3 tbsp yeast. add after aeration

heat 1/2 gallon of water to 140 and pour over milled barley.
Hold in thermal cooler for 45 to 1 hr (enough time to cook corn)
in big pot 5 gallons of water to at least 195.
Cook stirring often until thickens
Cool to 160 and add barley
Hold at 155 -160 for 1 hour.
strain
sparge with 5 gallons of water
aerate with buckets mixing
add sugar.
cool to 100
add yeast

Then I ran the 5 gallon batch of barley, cornmeal, corn syrup, mollases, sugar.
The still was setup out on the porch with a propane cooker.
Thumper was setup in puke box fashion(both openings at lid)
Heat was set on med high until drips began at 178 in the still pot. It had a nice steady drip for about 5 or so hours yielding almost about 3 qts of 150 proof likker. I loaded some burnt oak slats and tempered it to around 110 Proof.
After a couple weeks the whisky should take on a nice amber tint, and pick up the flavors of the oak.
She's a smooth drinkable whisky and should be reel noice by the 4th of July. FUCK YEAH! You can see the present color best in the jug handle.

a little story. bought a shit load of jolly ranchers candy.
just to get enough of the watermelon ones. i took 2 1/2 gal's
of ever clear and poured into a gallon jar. cook a cup out for
cleaning cup. took a large pyrex measuring cup dumped in the
candy and a little water. then nuked and stirred. had to add a
little water but got it to a syrup. dumped that into the gal jar.
was wild looking distorted then white then poof red. mixed well
then i filled a bunch of cough syrup bottles with it. then gave out
for xmas. told them by the tsp or will take breath away. is very
good still have some. lol even gave my dr. one.

My sister in Virginia worked at the liquor store.
She said the moonshiners bought schnapps to flavor the shine.
I drank about a 1/2 pint last night. I was blasted.

Well, the wood contaminated the jug as I was drunk AF and cut it with steaming hot water.
Don't do that.
I poured it all back in the still with a corn,barley,sugar,and apple wash.
I rendered 3 qts of very gud likker, and a quart of tails for the next wash. I cleaned the wood and put it in one qt. It is aging proper and should be fine in a month or so.
Last night I did an old school wash.
I extracted the sugar from the corn with the barley, and added only yeast. NO cane Sugar added. It's bubbling away this morning so I think it will succeed. I'm exited to see the flavor of this OG method

That run did not yield well. I'm certain the corn wasn't cooked enough, so the the starches never fully gelatinized.
I ran a new wash and corrected. The result was much better. I added some apple nectar and about 6 lbs of sugar on a 9 gallon batch.
The result was better, but it still appears the temps get too high before the dripping occurs.
This is either an insufficient level of alcohol in the wort, or too much restriction on the worm.
I think it may be more the latter.
The 3/8 tube seems to restrict the flow of vapors from the large pot.
I got a decent yield, but the higher temp required to push the vapors through brought unwanted fussels that don't enhance the taste.
I may need to hack this mutha.
The first quart out was very good likker, but it should have been closer to two before the flavor began to diminish.
I'm aging that quart, so it should be a very nice bourbon, or facsimile.
A real bourbon requires new oak or oak that has never touched higher than 80 proof. My oak slats have seen both.

Since I make likkur, I also play the banjer.
Here is a little "barlow knife"
I suck, but I'm better than you>