June 2018:

It has now been an unbelievable 16 years (!) since the last major change to the website and forums. When you think that two to three years are an eternity for the Internet sector, that is really something. In any case, there has been so much going on in terms of technology that it has become urgently necessary to completely redesign not only the forums, but also the entire website, from scratch and bring the programming up to date. Naturally, along with this we also introduced various new features; for example it was high time we allowed pictures to be uploaded with a forum post too or enabled users to subscribe to the forums via RSS feeds. And of course we have subsequently included pictures that are saved on external websites and were then integrated here using an img tag, so that no valuable information is lost. In any case, we hope you continue to have fun swapping experiences and trying things out.

Juni 2002:

At this point, we would first like to extend a big thank-you to all the users of our specialist questions for their lively involvement. Without you, we could never have developed such an informative and high-quality reference guide in such a short time (the first post dates from April 8, 1999). The large number of posts and high numbers of visitors made it necessary for us to develop the specialist questions ourselves using PHP and MySQL (at last no more annoying advertising banners!). During the course of this, we have hopefully introduced several improvements.

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Below are a few rules so we can maintain the high quality in the future as well.
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  • The three topic areas, i.e. distilling spirits, distilling essential oils/hydrosols and making vinegar, are divided into three different websites. Each website contains the two forums “Recipes” for all the topics concerning fruit and recipes, and “Discussion” for all the other topics related to distilling spirits, essential oils/hydrosols or making vinegar. If we find posts that are unintentionally in the wrong forum, we will move them to the right forum. These posts have not been deleted, just moved.
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So, that’s it. We hope you have a lot of fun swapping experiences, reading, posting and naturally also trying things out afterwards. Dr Malle & Dr Schmickl Dr. Malle & Dr. Schmickl

StoneWalls Southern Whiskey

Phantom_SixZero am 23.01.2011 18:18:33 | Region: U.S.A
got this recipe off of coppermoonshinestills.com and tried it.

this is a fairly good recipe, I also found a recipe to make a poor mans corn syrup.

LIGHT CORN SYRUP SUBSTITUTE


2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

STONEWALLS SOUTHERN WHISKEY

One quart of corn syrup per 1 1/2 gallons of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 60 or 65. Do not exceed 70. Add 1 to 3 oz's of yeast per 10 gallons of mash.
Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the corn syrup, then stir in your syrup and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. Then add your yeast. 6 to 14 days to ferment.
Yields about 7%.

Hydrometer reading

Karl am 28.03.2011 13:08:14 | Region: Australia
HI,

I would like to know when making a 100% fruit mash, when to take the hydrometer reading,

Since I am fermented the fruit naturally without adding yeast, East European method, I assume i should take a reading after fermentation then run it thru still and take again

is this correct

thanks karl

RE: Hydrometer reading

Bob am 04.05.2011 09:31:24 | Region: xxx
No, hydrometer works only in distilled fluids, without soluted sugar or other substances. For mash use a vinometre, but the value is only appreciated. For an accurate value you have to distill the mash, measure the output with a hydrometre and recalculate the result accordingly to the original volume of the mash.