Looks like another winner, Randy. I made your apple/rye and it might be the best thing I've made so far, even white. I love cooked pumpkin, but I cannot abide the smell of pumpkin guts. So I may have to make this one with canned pumpkin. Thanks for all you do.
Hi Dustin. I have found using the oak chips witch has a lot of surface area the oak flavor comes thru in my opinion now if I put in a mini barrel a higher proof would be better. Cheers
I think if you do some charcoal mellowing you can drink a stronger proof it also gives a nice mouth feel and calms the heat. Maybe get some clean charcoal and run it the a stack with coffee filter then start the aging process with wood etc.
Staple egg carton to three boards. Arrange those boards facing you but directly behind the camera. It will eat up alot of the high end and back feed problems in that room.
Hey Randy, great vid as always. Couple of questions: What type of gaskets do you use? Are they PTFE? Do you have a screen for that bottom spool to keep the copper packing in place? Thanks!
Would love to know the spice blend and amts. that you used in your sight glass (thats how I add flavor too) . Really looks like a winner. Cried a little bit when you spilled some.
Hello Randy! I have a question-do you use a screen between the column and the distilling vessel to prevent the copper mesh from falling in? (If it slides into the pot?)
What was spice mix ingredients / quantities for a 6 gallon batch? I may run a similar batch but the spice's go in the thumper. Any plans for a Christmas or New Years run? Cheers Randy!
