r/firewater

Would it be possible to remove methanol from a freeze destillated wine/beer/cider with a sous vide? If i were to heat up a pot of water or water in a plugged sink to the boiling point of methanol and put a vessel with the wine in to gently heat it to that temperature, would that be effective to remove heads? Has anyone tried this before? As i do not have access to charcoal or any appropriate filter, and happen to have a sous vide lying around, I’m curious to put it to use.

Hi All, I am very new to distilling and am going to attempt freeze distillation from a brown sugar wash. Although there is negligible methanol produced by fermenting sugar, could I heat the fermented wash to just above 65C to remove any possible methanol as long as I make sure it doesn’t get above the boiling point of methanol? Also, will I need to provide extra nutrient for the yeast and if so, what would people recommend.
Thank you in advance.

Is it safer to do than traditional distilling?

How does it affect the taste?

What’s your favorite recipes that use it? Interested in rum and mead recipes

I am looking at starting a fruit mash. Which mash is more successful, Apple or Banana? I am no where near a pro at distilling and have made many mistakes. I just want something simple.

Looking to purchase my first column still in a few months and researching options. I’m thinking of something like the still spirits or digiboil when I noticed that the digiboil is the same unit as the brewzilla. Looking further into this the bewzilla gen4 has a PID and can be connected to remote temperature probes.

Theoretically I am assuming that I could run this boiler in PID mode and tell it to maintain a constant temperature on the remote probe, which I insert into the top of the still, for relatively hands off distilling.

I am a complete noob at distilling despite having a lot of experience brewing so no problem in you ripping me a new one if this is completely flawed methodology.

so i started my corn mash a few days ago its 7/2 corn to barley i just wanna know what corn mash is supposed to smell like since i cant really tell if mine smells sour or boozy

I have been thinking about running some shine and I am probably going to use a sugar wash and I was wanting to make a few flavors for the summer like strawberry lemonade and watermelon but I’m curious about how people make it and if I should use a puree or a concentrate or if I should just go to the store and get whatever juice they have and use that??

Thanks in advance!

Hey guys I did my first all grain using 17 pounds of cracked corn, 10 pounds of barley and 4 pounds of rye. Got the corn thicker than oatmeal before cooling to 160 for the barley and rye. Worked out great but I only got about 6 gallons of mash at 1.8. So im wondering if I did something wrong since I was shooting for 10.

Prbly should've presoaked my grains

[delete if not allowed, I'll understand]

I make exceptional limoncello, orangecello, tangerine, and about 6 other citrus liquors and blends. I also make fantastic floral liquors, specifically single note roses and blends with elderflower and fruits (have you ever smelled a beautiful rose? They taste amazing.). Almost all of my work, roughly 500 bottles per year, goes to a couple high end art galleries for consumption on special event nights, and people cannot get enough. I understand our products are different, but they share much the same process outside of the actual product. I have a couple great farm sources of organic citrus in essentially whatever volume I can use, the rest is neutral spirits and specific sugars to make essentially simple syrup + some subtle ingredients to really set up the accents.

Questions for the pros:

How did you get your first distributor?

Who do you buy your empty bottles and screw caps from?

Who do you buy your bottling equipment from?

I live in San Diego, a big city, would you recommend shared kitchen incubators or is there a better way for starting out?

How did you survive the income desert when you first started? My estimates are around $100K on the lean end to set up a small bottling kitchen to start shipping in small numbers of pallets, and 2-3 years to break even. I have a family and small children (I'm older, but my kids are young), I am not financially independent, I would have a very hard time there even keeping my day job.

So I added yeast to my mash yesterday and it is fermenting like crazy it bubbles like every second should I stir it or leave it?

Hey guys,

Just wanted peoples thoughts on using DME instead of all grain to make a whiskey? I know a lot of purists will turn their nose up at the thought, but.. its not hopped, its made from malted barley....

So the grocery store i work at got a load of cherries in that while still perfectly edible, are a tad over ripe and would have to be pulled in a day or fwo so theyve been written off. I intercepted them on the way to the dumpster, theres 45-50 pounds, im thinking brandy but have never done it, so looking guidance/recipes

Tá mé ag foghlaim Gaeilge. Tá brón orm, ach the rest will be English. I hoped the teanga might catch your eye, though.

I hoped to chat with some of you lads. I’ve seen a couple interesting things that have brought forward some questions, and poitín making is rooted in tradition and word of mouth. No one has written a book full of anecdotes from poitín men (women too), which is a great shame.

I’d love to get some DMs going, if you’re open to chatting. YouTube only had so much.