WoodyD40 from Melbourne

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Re: WoodyD40 from Melbourne

Postby BigRig » Wed May 01, 2024 2:32 pm

WoodyD40 wrote:
The Stig wrote:Try them all if you want, Im not a fan the TPW, I can still taste that little funk from the tomatoes no matter what i did to it.

if it tastes better than turbo wash - then its already a winner :laughing-rolling:

But in all seriousness - I am thinking that it would be good to experiment with all the tried and true recipes on this forum, so i can make my own value judgements on cost/v/taste etc.
I greatly appreciate everyone's opinions, sometimes it pays to 'have a go' and also have fun doing it.


Thing to remember with the tried and proven, they are there because they are repeatable, are proven, work well for noobs. BUT they dont consider what you like and your tastes. Once you get a bit of expereience dont be scared to experiment, just be safe and share / question here if in doubt.

For instance, I do an AG recipe that suits me, friends and family and is super delish straight or with a mixer. I grabbed one of the t&p recipes and tweaked it to my liking.

I also have a limoncello recipe which is different (and i think better) than the t&p recipe which i have made 100s of times with my (sicilian) father in law.

This hobby is fun and you get to drink your creations and mistakes.
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Re: WoodyD40 from Melbourne

Postby Professor Green » Wed May 01, 2024 7:31 pm

WoodyD40 wrote:Q. should i try doing a Tomatoe past wash? or just stick with WBAB ?


It's all down to personal preference. I find the WBAB makes for a much better mouth feel whereas other people here are very happy with the results they get from TPW. Given how cheap and easy it is to make, you could knock a batch out, compare the results and decide which one you like best. Teddy's FFV also gets a good rap and may be worth a go too.
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Re: WoodyD40 from Melbourne

Postby WoodyD40 » Wed May 08, 2024 8:36 am

Professor Green wrote:
WoodyD40 wrote:Q. should i try doing a Tomatoe past wash? or just stick with WBAB ?


It's all down to personal preference. I find the WBAB makes for a much better mouth feel whereas other people here are very happy with the results they get from TPW. Given how cheap and easy it is to make, you could knock a batch out, compare the results and decide which one you like best. Teddy's FFV also gets a good rap and may be worth a go too.


Hello Professor Green
I have a 60 litre WBAB and a 30 litre TPW fermenting right now. I'll probably run the TPW early next week, and wait for the WBAB for next weekend to run through the still. Keen to see if I can notice much of a difference. I have been really happy with my first two 60 litre WBAB's so far, but setting up the TPW was very much easier and less mess as well.
WoodyD40
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Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby WoodyD40 » Wed May 08, 2024 9:08 am

Here is my fist attempt at uploading images to the site. Still and work bench (12v fridge under the bench)
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WoodyD40
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Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby WoodyD40 » Wed May 08, 2024 9:11 am

The other wall has my main work bench, with overhead cupboards (new from bunnings), this is where I have the fermenters set up - and as you can see, i have two running at the moment wrapped in beach towels and heating belts on temp controllers.
The 60 litre fermenter has WBAB, and the 30 litre has TPW as an experiment for taste testing.
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WoodyD40
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Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby WoodyD40 » Wed May 08, 2024 9:12 am

And just for fun - here is the Air Still where i'm actually running an Odin's easy Gin.
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Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby WoodyD40 » Wed May 15, 2024 5:20 pm

BigRig wrote:
I also have a limoncello recipe which is different (and i think better) than the t&p recipe which i have made 100s of times with my (sicilian) father in law.


Have a neighbour with a lemon tree, and I've just stolen about 2 dozen off the tree.
I'll be running a 26 or 27 litre TPW on Friday, and hope to use some of that for Linomcello (from T+P recipe as I don't have any others to try)

:happy-partydance:
WoodyD40
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Posts: 213
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Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby harold01 » Wed May 15, 2024 7:43 pm

Woody
mind sharing the recipe, plenty of interest here
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Re: WoodyD40 from Melbourne

Postby WoodyD40 » Wed May 15, 2024 7:50 pm

harold01 wrote:Woody
mind sharing the recipe, plenty of interest here


Took me ages to find it initially - so, here is a link and a copy of the text. :handgestures-thumbupleft:
I copy the recipes to clipboard, past into notepad (strips any formatting), copy to clipboard, then past into WORD - then save the file on my PC. :-B

https://aussiedistiller.com.au/viewtopic.php?f=25&t=6220&hilit=limoncello

Limoncello
Post by Brigand » Mon May 02, 2011 12:17 pm

1 Litre Neutral 80%-95%
14 Lemons
1kg Sugar
1 Litre Water

1) Using a potato peeler remove the rind from the lemons - trying not to take any white part
2) Put the rind into the neutral for 7-10 days
3) Dissolve sugar in the water (you will need to heat the water to dissolve)
4) Strain the neutral into the sugar solution and mix
5) Allow to cool and bottle

This will make about 2250ml
I've given this to some seasoned limoncello drinkers and they have said its really good
I personally found it a little too sweet / syrupy so will make it again with less sugar
Forgot to mention I keep mine in the freezer. Some also keep their glasses in the freezer too.
WoodyD40
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Posts: 213
Joined: Thu Apr 18, 2024 6:10 am
Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby The Stig » Wed May 15, 2024 9:28 pm

Try cutting the sugar down.
Chipboy has been kind enough to bring some of the limoncello around for taste testing and we both agreed that the sugar needed to be cut back.
Me , being sugar free (added sugar) it was way too sweet and it needed to below 50% to be “nice” and drinkable , the standard sugar was just way to syrupy for my taste
But that’s the joy of this whole thing , what I like isn’t necessarily what you would like and visa versa
I always tell new comers to make what you like and to hell with everybody else , but you’ll soon find that everybody will enjoy a cheap trick :laughing-rolling: :happy-partydance: :music-deathmetal:
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Re: WoodyD40 from Melbourne

Postby WoodyD40 » Thu May 16, 2024 7:23 am

The Stig wrote:Try cutting the sugar down.
Chipboy has been kind enough to bring some of the limoncello around for taste testing and we both agreed that the sugar needed to be cut back.
Me , being sugar free (added sugar) it was way too sweet and it needed to below 50% to be “nice” and drinkable , the standard sugar was just way to syrupy for my taste
But that’s the joy of this whole thing , what I like isn’t necessarily what you would like and visa versa
I always tell new comers to make what you like and to hell with everybody else , but you’ll soon find that everybody will enjoy a cheap trick :laughing-rolling: :happy-partydance: :music-deathmetal:


Advise will be heeded ... cut sugar down to half.
thanks Captain Stig
:teasing-tease:
WoodyD40
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Posts: 213
Joined: Thu Apr 18, 2024 6:10 am
Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby WoodyD40 » Thu May 16, 2024 7:29 am

The Stig wrote:Try cutting the sugar down.
:laughing-rolling: :happy-partydance: :music-deathmetal:


That is good advice though, Less Sugar.
I made up some Malibu (using cordials) and the instructions has add X amount of sugar to the mixture.
When i first tasted it, it overpowered the coconut flavoring. YUK

It did settle after about 1 week. (still a bit sweet for me)

Next time I make that one up, i will use much less sugar.
WoodyD40
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Posts: 213
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Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby The Stig » Thu May 16, 2024 7:32 am

WoodyD40 wrote:That is good advice though, Less Sugar.

See, not everything I say is pure sales BS
Oh and i just sent you an email :handgestures-thumbupleft:
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Re: WoodyD40 from Melbourne

Postby WoodyD40 » Thu May 16, 2024 8:28 am

The Stig wrote:
WoodyD40 wrote:That is good advice though, Less Sugar.

See, not everything I say is pure sales BS
Oh and i just sent you an email :handgestures-thumbupleft:


I have noticed mail in my inbox ... but i'm eagerly looking forward to the Aust Post mail arriving ... :drool: :teasing-tease:
Thanks for your very prompt service and spending time on the phone yesterday. :dance:
WoodyD40
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Posts: 213
Joined: Thu Apr 18, 2024 6:10 am
Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby The Stig » Thu May 16, 2024 1:15 pm

WoodyD40 wrote:eagerly looking forward to the Aust Post mail arriving

Its express so shouldnt be too long
WoodyD40 wrote:Thanks for your very prompt service and spending time on the phone yesterday. :dance:

Any time :handgestures-thumbupleft:
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Re: WoodyD40 from Melbourne

Postby howard » Thu May 16, 2024 2:20 pm

harold01 wrote:Woody
mind sharing the recipe, plenty of interest here

the recipe is in the tried and proven section.
i have used it a couple of times.
i looked at 5 different recipes to see what sugar amounts are used, the range was 400gms- 1kg, and the average was 750gms per litre.
so i used 750gms and, for me, seemed to work fine.
lemons - i used 20 x lemons because the lemons on my tree are only medium size.
also recommend getting a cheap corn plane for removing peel from fruit.
woollies do a Manicare corn plane for less than $10 (chemist warehouse special ATM $8 :smile: )
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Re: WoodyD40 from Melbourne

Postby WoodyD40 » Thu May 16, 2024 5:14 pm

howard wrote:
harold01 wrote:Woody
mind sharing the recipe, plenty of interest here

the recipe is in the tried and proven section.
i have used it a couple of times.
i looked at 5 different recipes to see what sugar amounts are used, the range was 400gms- 1kg, and the average was 750gms per litre.
so i used 750gms and, for me, seemed to work fine.
lemons - i used 20 x lemons because the lemons on my tree are only medium size.
also recommend getting a cheap corn plane for removing peel from fruit.
woollies do a Manicare corn plane for less than $10 (chemist warehouse special ATM $8 :smile: )


Hi Howard.
Thanks for your advice.
I'll experiment with amounts of sugar in different batches to see what pleases me and SWMBO.
WoodyD40
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Posts: 213
Joined: Thu Apr 18, 2024 6:10 am
Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby WoodyD40 » Thu May 16, 2024 5:17 pm

On Tuesday night I started two mascerations. One on left is Odins easy gin, and on the right a winter berry gin.
SWMBO and I ran the winter gin through air still last night, drinking some now as we are running Odins through air still.

Love having options in the cupboard.
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WoodyD40
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Posts: 213
Joined: Thu Apr 18, 2024 6:10 am
Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby WoodyD40 » Fri May 17, 2024 7:56 am

WoodyD40 wrote:
Have a neighbour with a lemon tree, and I've just stolen about 2 dozen off the tree.
I'll be running a 26 or 27 litre TPW on Friday, and hope to use some of that for Linomcello (from T+P recipe as I don't have any others to try)

:happy-partydance:

Its Friday

Just starting my tomatoe paste wash run.
27 litres is in boiler , estimated at just over 10% abv
At Stig’s suggestion, i have changed from the standard 0.6 hole to 1.0 hole in the column. Hoping to cut down time between changing the 250ml jars over.
Fingers crossed.
Boiler is just over 80 deg and i have all 3500w running to bring it to the boil.

Ill start the run with only the 2000w element, then change settings every 2 jars down from there and see what difference it makes.
WoodyD40
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Posts: 213
Joined: Thu Apr 18, 2024 6:10 am
Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

Re: WoodyD40 from Melbourne

Postby WoodyD40 » Fri May 17, 2024 12:52 pm

Finished doing the run - here is the results:

Filled boiler with 27 litres of TPW.
Once Boiler reached 85 deg, I reduced power from 3500w to 2000w
Then it continued to slowly creep up to the 90 deg mark.

At 8:00am the column temp jumped up to reflux temp (78 deg) and the boiler was sitting at 91 deg.

8:10am I opened the ball valve to start collecting, and immediately a nice steady fine stream instead of 2 drips per second.
starting run with power still at 2000w
8:20am Jar 1 - 93% abv
8:30am Jar 2 - 93% abv
8:40am Jar 3 - 93% abv
dropped power back to 1500w (because I forgot to do it after Jar 2)
8:50am Jar 4 - 93% abv
9:00am Jar 5 - 93% abv
9:10am Jar 6 - 92% abv
9:20am Jar 7 - 90% abv
dropped power back to 1000w (because I forgot again to do it after only 2 jars)
9:37am Jar 8 - 79% abv
raised power back up to 1500w
9:48am Jar 9 73% abv
9:59am Jar 10 - 66% abv
10:10am Jar 11 - 61% abv
10:20am Jar 12 - 58% abv
10:31am Jar 13 - 49% abv
10:44am Jar 14 - 49% abv
10:47am Jar 15 - 49% abv
11:03am Jar 16 - 47% abv (only collected 100mm in this jar)
shut down @ 11:03am

I decided to keep jars 4 through to 12, based on smell and taste. slightly over 2.0litre kept.
Slightly less than 240ml per jar.
And I don't think I will run a TPW again, and will stick to the WBAB wash in 60 litre fermenters for my neutral spirits.

Overall as an experiment, I think it was a success. I have learned more about my Reflux still than I knew before. :-B
It does not need 2000w to run.
The 1.0mm nozzle cuts the time by 2/3rds.

The 0.7mm nozzle take much longer, but will get consistently 94% abv right through to tails (but I risk falling asleep with a 14 hour spirit run). x_x
WoodyD40
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Posts: 213
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Location: Melbourne
equipment: Air Still for Gin
65l Alcoengine Boiler with FSD 4" Neutralizer with 4 plates and packed RC column
1 x 10 litre fermentor w air lock
2 x 30 litre fermentors w air lock
2 x 60 litre fermentors w air lock
Scored 2 x 220 litre containers to turn into fermenters

Kegland 2" Copper Reflux Still (Digiboil) - retired

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