I want to make cookies that go well with coffee, with flavors that don't ruin the taste of coffee
Question by bagaskara91 | last reply
I'm looking for a modern design that can be used for camping or working on a site away from a shop. It cannot be made from glass nor have exotic metals. I'm looking for something that can be easily made for low cost. I had thought about modifying a percolator type coffee pot but I'm not sure if it were to work. If anyone has a instructable or a link, that would be great. I've already done a ton of internet searching but it always sends me to the 18th/19th century stuff or out- of -stock models made 20 years ago.
Question by javajunkie1976 | last reply
Where can I get the replacement catcher cup? I just got one and it needs cleaning ok just dishwashing soap? how long will I leave it outside to dry? any recommendations on what to spray it with? the paint is good, i just want a spray to prevent rust and would like to use it for my french press coffee in am. thank you
Question by heart523 | last reply
I used to buy this coffee at Rafal's in Detroit (Leading spice importer) but it closed down and none of the local specialty grocery stores sell the coffee, Amazon lists the coffee but it is unobtainable at this time. I tried adding Kroger orange essence to generic run 'o' the mill coffee but it was weak (Even after adding the entire little bottle) and it had a "Candy" like flavour that was actually slightly sweet and not like the coffee which is slightly bitter. I have my trusty Ronco dehydrator and have considered looking for tart Florida oranges to dry and cut for use in the mix. I came up empty on a Yahoo and Google search and so hopefully someone has the smarts and knowledge to replicate the coffee. I prefer to make things myself over buying them but desperation is setting in and I will break down and buy coffee if I need to.
Question by Earlofmercia | last reply
I'm typically using the beans for espresso. I have found that freezing them reduces the crema I can get out of them.
Question by lebowski | last reply
I have the can so i can get coffee into school but i cant get that fruity smell out of it so when you are trying to drink coffee the smell makes you think that the coffee taste fruity how do i get it out???
Question by Don,t try this at home | last reply
Currently, the Keurig B60 can only make up to a 10oz cup, which is actually 9.5oz. I would like to know if there is anyway to tamper with the settings etc, and increase that amount. I realize that you can simply set it to run again by selecting another cycle, but I would like to avoid that.
Question by joshfei | last reply
Hi guys i wanted to get some feedback on my instructable https://www.instructables.com/id/Portable-n-compact-Coffee-filtering-coffee-mug/ i think is a very good idea but for some reason i can't get much feedback. so i'm coming to the forums for help.. also what do you guys recommend to improve my chances of getting featured? seems like thats the only way to get views and get tons of feedback... any help on how to improve my instructable would be appreciated.. also if you have feedback post it on the intructable itself thanks!!
Topic by mstyle183 | last reply
Add your favorite: coffee shop, cafe, place, and even your favorite drink to get there! If its a gastation, add the location and name of it! If you add a picture, i will add it to the pictures on this topic! don't forget to join the llcoffee group!
Topic by J@50n | last reply
Here's a useful bit of technology I discovered. Having bought a new coffee maker - a "Mr. Coffee" type drip machine - I found that it left the coffee with a nasty plastic taste. You could also smell the same plasticy aroma just opening up the packaging. I was advised that washing the coffeemaker and running a lot of water through it would cure this. Well, it didn't seem to. Other suggestions included vinegar, powdered "coffee pot cleaner", and running it through the dishwasher (well, please don't run an electrical appliance through your dishwasher, OK?) But I did have something on hand that eliminated the smell and taste completely - Vodka. Thoroughly moisten a paper towel with vodka (Everclear would work, too) - and wipe down all the interior surfaces (especially plastic ones). Mostly this means the water reservoir, the filter basket, and any lids. The glass carafe can be done, too. Use at least a shot or two of vodka. (Not counting that which you drink.) Follow with a thorough rinse. Evidently the bad-tasting plastic residue is soluble in alcohol.
Topic by ebenostby | last reply
- How to Make Your Own Coffee Single Bags - I discovered the most wonderful way to make your own coffee single bags using ordinary coffee filters! Step1: Take a single coffee filter 8-12 cup, and pour 1 1/2 TBSP Coffee into the round bottom area. Fold the coffee filter in half like a taco so that all the round edges meet, being careful to keep the coffee within the half-moon region that represents the circular bottom. Step 2: Fold the bottom right corner up over the front up and to the left as far as it will allow, then fold the bottom left corner up over the front and to the right as far as it will allow. The remaining edges of the coffee filter should stick up out of the center slightly flanged wide. Step 3: Fold the top right edge of the remaining filter down and to the left and fold the top left edge of the remaining filter down and to the right so they bring the top of the filter to meet in the center. At this point the top of the filter may be slightly pointed. Step 4: Fold the top of the filter down once about 1/4" to create a flat edge instead of a pointed edge. Finally, fold the entire top down like an envelope flap to create a "satchel". Finish by stapling through the folded top flap. If desired a string can be stapled to the satchel at the same time. The is a perfect coffee bag that prevents any grounds leaking out and allows for enough space within the satchel to allow the water to flow freely and steep out the coffee color and flavoring. I prefer to leave the bag in my cup and just microwave the whole thing for about 2.5 minutes. I then recommend you let it sit to steep for an additional 2 minutes to fully develop the flavor. These are ideal to make in advance and can be stored in ziplock bags and taken to work for making a convenient single cup of coffee. Give it a try! Jeffrey Bryant Bishop
Topic by Jeffrey Bryant Bishop | last reply
Here is a picture of my coffee beans. I got them, but I think someone missed a step in the cleaning process. Let me know if you have any ideas about what I should do. https://picasaweb.google.com/lh/photo/OjOmf7eDQCaCun41z1I0HQ?feat=directlink Thanks, J
Question by jonnyarmony | last reply
I just swallowed abut 3 teaspoons of coffee,drank a glarss of pepsi, about 200ml of 42% alcohol cane liquor at a party. what are the effects? quick buffor i fueint outt
Question by ARJOON | last reply
Oh my... Coffee beans!.Let's try this again! ..Challenge: Oh my! I lost my precious special coffee beans! I need to travel around the world searching for them. Will you help me stay awake for that? I will need loooots of coffee for my mission ;)Design a new coffee filter! Collaborate and innovate together - find a new way to filter coffee. Do not use anything expensive and try not to create too much waste ;) Let's go!... How does this game work: 1) First collect ideas for a coffee filter here under this thread until Monday, March 04th midnight PST - write down what you think would work, freely. (Add in to the already collected ideas - challenge yourself!)2) Look at and discuss others' ideas here, while they are being collected.3) Select one idea that you like, and form teams - prototype together, form an Instructable, make it Collaborative. Or alternatively, just add in your existing Instructable and make it Collaborative. Innovate together! A very rough prototype that shows the principle is sufficient. The time limit for this step is to be announced - not more than several days. 4) Collect the 'ibles here under this thread (or I could make a collection of 'ibles if possible) 5) Let's vote and see which new coffee filter is the best! Try to win the most votes and be on the 'podium'!...I will always be around here - you could ask me anything and also give feedback :).Disclaimer: This is part of a research for my PhD at Istanbul Technical University, department of Industrial Design. The research is strictly non-commercial, only for academic purposes and not financed in any way. The only objective of this game is to encourage collaboration and innovation in communities, in a playful and fun way. Your ideas and identity will not be used or revealed, and your privacy will be protected. Thank you. e-mail: firstname.lastname@example.org.
Topic by merictaylan | last reply
It looks cool, but it's fake. i want it though
Question by milkywaybar | last reply
Hey all! I'm looking for collaborators in this project, I'm planning on making an espresso machine for my venue (The Alibi). Since professional machines can cost over 5000 dollars, I would like to make one for under 150. I will compromise and allow us to move back to the 50's and have it be hand pressed, in fact, a steampunk espresso is exactly what I'm looking for. Huge levers and spinning gears are perfect. The only critical thing would be the water temperature (i hear it has to be =>199 & <=201.Any ideas?
Topic by lamedust | last reply
I found an article on the web touting dandelion tea (brewed dried root) but also saw that it was a better taste if roasted and used instead as , but in place of coffee ! Is there a specific method of roasting the roots ? Dry and crispy or all but burnt ? Anybody know?
Question by gearhead1951 | last reply
Hello all! I need some guidance. I am trying to bake cupcakes, but I want to bake them in the shape of coffee beans. I was considering using egg shaped pans (that usually sell around Easter), but unfortunately, it is not Easter, so they are not selling... Any advice on how to make baked goods in the shape I need? The image came from here.
Topic by Flintlock | last reply
This has always stumped me; however should not be confused with the question: "what goes with wine or how to pair wine?" I know that in theory, heartier wines pair well with heartier food; and that light, refreshing wines should pair with light, refreshing food. In practice, I agree that wines or beers tend to pair better with matching qualities in food. Whereas with all other beverages, I always feel that contrasting pairings work best. Dessert for me always requires a black, robust cup of coffee; and a cold, sweet Coke always goes very nicely with a savory lunch. The reason why these pairings work so well is because of their contrasts. So, what is so special about beer or wine that they pair better with food of similar characteristics?
Topic by N.fletch | last reply
Recently, I baked a cake that I had long awaited making. Just the right time. Just the right pan. Just the right season for pecans. It was a sure hit. Everything was beautiful, everything fell into place. The pictures were fabulous. The cake was gorgeous. This was going to be made in many homes. My tutorial was divine and thorough. So came the time to cut the cake. My parents, my son, daughter-in-law and husband were present. I was so proud! Everyone took a slice and began chewing. And chewing. They each had that 'Uh, yeah, it's, uhh, yeah." look on their faces. My son said "Oh, it's not that bad, after you chew it for a while." This was an epic disaster. This cake was so dry, I could have gagged. There were suggestions of soaking it in coffee. Covering it with whipped topping. I could have died. Needless to say, after tasting the crime that was this cake, there was no way it was going up on Instructables. What a waste of time and food product. Thank goodness the chickens loved it. Has anyone else ever experience such when trying a new recipe? Sign me, NOT serving this cake anytime soon.
Topic by WUVIE | last reply
Ok, I have tried and tried and I need some assistance from the Instructable community. My favorite brownies in the world are Ghirardelli's Triple Chocolate Brownie mix. It's a delicious chocolatey blend with 3 different chocolate chips inside (semisweet, milk and bittersweet/dark). The batch comes dry and you add 1/3 oil, 1/3 cup water (though I use coffee), and 1 egg for a 8x8 pan of brownies. My issue is I want to figure out how to make these from scratch. As much as I love them, I'm a scratch kind of girl and I just don't feel like I can call a recipe mine if I'm using a box mix. There's tons of brownie recipes online but none that seem similar. I figured out that the dry mix must obviously have their cocoa powder in it, but I can't find a recipe that has you add egg, oil and water to a dry mix. Many of the recipes I found have you melt one of the chocolates into your chocolate batter, rather than use cocoa powder, but I don't think Ghirardelli does that, unless I'm wrong. And if they did, how would it come as a dry mix? Others might have used powder but then they call for a lot of butter instead just a 1/3 cup of oil. Are there any brownie experts who can figure this one out for me?
Topic by Rahkitty | last reply
Found an old topic that someone reactivated with a reply, so I though I do a new one to make it easier. "Moonshine" can be as tasty as any good spirit from the shops. I have done a few liters back in my days... There are a few things to consider right from the start though. What type of sugar is used, e.g. fruits, corn, wheat, potatoes or plain sugar and water. Equally important is the yeast, some prefer natural fermantation, others use baker's yeast, most prefer dedicated yeasts for wine. Even the water used plays a role in the final taste!Hygine is another thing that many people overlook or neglect. Anything that can grow in a warm and sweet enviroment will grow rapidly! That means if your yeast is not good or fast enough, other cultures can take over and sometimes totally change the outcome and quality. In some cases, like with fruits to the better but usually to the worse. Imagine you want to bake a nice cake with vanilla in it. But since your vanilla stick is already quite old and you stored it together with your garden herbs in one jar.... You get the idea of taste I hope ;) Just go from start to finnish like you would prepare chicken meat together with fish - keep it clean, keep it healthy.The still.... Now, if you trust some old blokes doing moonshine since they were kids then it all sounds so easy. But for the hobby brewer there are now tons of options available. Basic pot stills you can put on your stove, electric ones that are basically just an electric boiler with a cooling tube, tower models with several levels of control or the good old "reflux" still in copper. Why is it important to know your way around stills? Again, if you ask a cook then he will tell you why he uses a certain pot for certain dishes or why he won't work with certain materials. Sometimes it is for taste or ease of handling, often just preference. Lets check the main differences in material. We have the modern stainless steel and the classic copper. Stainless steel is easy to clean, won't affect the taste and won't cause any chemical reactions that would alter the taste of your product. That is true only if you trust the manufacturers ;) To compensate for the problems I will explain in a bit they use all sorts of gadgets. I call them brewing helpers and explain them in a bit. Copper on the other hand is now quite expensive and also deemed to be a pain to clean and sanitise. To be honest: how hard it is to clean a still only depends on the design. If you can seperate it into nice straight pieces with good access you can clean anything. But copper was and still is the prefered option for drinking vessels and cookware in a lot of cultures - and it is coming back into our kitchens now as well. Why is that then? Copper has natural sanitising abilities but also reacts with a lot of chemicals. And since copper is considered to be a "good" metal, these reactions usually happen only directly on the copper. Meaning all reaction products stay on the copper as well. Work with fruits or potatoes and a copper still can look dark black and really ugly when done. Do the same in a steel still and then compare the taste ;) Copper produces a far better taste! Especially sufur based compounds react strongly with the copper but also anything causing bad smells or tastes is reduced big time. To flux, reflux not not to flux at all!? A basic still heats the mesh to a set temperature, a cooling coil or similar lets the steam condensate and the alcohol (and everything else) drips out. More complex models have a more tower like appearance and with that allow for a better temperature control. Here the steam will cool down in the tower and at the right height you have the outlet. Brings a much more refined product. The best is still the reflux still however. Here the steam is allowed to travel further and cool down completely. Only a fraction is allowed to come out while the rest runs back down into the heated pot. From first to last model the quality, taste and purity improve. Lets take a closer look on what actually happens inside a still:Once the mix is hot enough that something can turn into a vapor or gas form it will try to escape. That is why we usually discard the first "head" coming out - it contains the most methanol for starters but also the worst of tastes. Again more on heads and tails later ;)In a simple still all steam produced is now turned back into a liquid.One reason why the alcohol concentrations is quite low, around 40%.But also the reason for the low quality taste that can happen.Even with a generous amount of head removed literally everything that is in the opt ends up in the spirit.A good temperature control is a must have and the less deviation the better.And as with all pots running low, once you are low enough all impurities left in your mesh will be concentrated.If the bottom now gets too hot they release unwanted tastes...We skip the tower models and go right to the reflux as the later is just better and includes all there is to say about the tower models anyway.At least on a hobby level a reflux still already starts with a quite tall boiling vessel.It just allows a better and more evenly heating of the mesh inside.While the bottom part is hotter than the top currents form that constantly mix what is inside.The heat is controlled so there is no real boiling, in the best option so that no part of the pot will go over 85° C.When all is hot enough so the first alcohol could run out the system is actually still closed.All vapour has to run back down the tower - which is why some towers even come with cooling fins...As a result all things with a low boiling point will stay in the tower as vapor and once the still is opened they come out first.The heads can be much smaller then too ;)Since the outlet is set at a suitable height and is naturally cooler than the steam, a lot of steam will condense above the outlet.Much more below it and only a fraction is collected to run to the outlet.That means that once the system has reached stable temps throughout that the tower is filled with ethanol vapour only.And since it is constantly re-boiled and runs back down and up all that comes out is already at quite high concentrations.With a good setup as high as 95% vol.It also means that you can have a great level of control about what exactly ends in your ethanol.Depending on how high the outlet is located a different amount of things that can either bond with ethanol or have a similar boiling temperature will be collected.Sole reason why most simple pot stills are designed to work with sugar and clean water only...When working with fruits as a base you often want quite a lot of the flavours and tastes preserved.Only experience and trying will get you tot he sweet spot where the alcohol content is just right and all wanted flavours are included.Go too high with your quality and the alcohol is too pure, go too low and the taste is bad...Which of course brings us back to why you should take your time before the cooking starts!I know far too many people who have no patience when it comes to the end of fermantation.Some yeast might be still active, far too much sugar left over in the mesh or just not enough care in general...You want most if not all of the sugar gone and used.What is not dead in terms of yeast needs to be dormant due to the alcohol concentration.And that can be the tricky part already!You see, once yeast dies off quickly due to the alcohol only the strong survive.In some cases, especially if you re-use your leftovers often, these few can still be active at over 20% of alcohol volume in the mix.The best option is to have a spare fridge and to put the entire container or drum in there.Let it sit cold for a few days, the yeast goes dormant, all sediments settly down to the bottom as no CO2 is produced anymore.Once all is really nice and clear use a hose or similar to remove the clear content only!Be careful here and once the levels are low use a seperate container to drain off!Take out what you can and if in doubt let what you take settle again for a day or two.Doing this time consuming step will make sure you only boil up what brings you the good stuff.On the other hand, when using potatoes, fruits or such you might have to press the liquid out and and add that to what you drained off already.I prefer to do this first and just put it back into the big drum again to let it all settle together.Ok, you only use sugar anyway but what comes out just does not taste or smell right...Would also mean you only use a basic still...As mentioned before the heads are what contains all the nasties.There are ways to actually measure if there is methanol present but for what we do now this is not so important.When the dripping start use shot glasses or such to catch it.Preferably while watching it ;)Smell what it is the glass when you put the next one under.The first glass should smell quite bad anyways.Quickly the smell in the glasses will change to something more "pure" and alcohol like - now start collecting for use.With a simple but good controlled still you will see the flow increases and levels out at some point.When the volume starts to go down your tails start.It is good practise to now use a seperate collecting vessel for the rest until what comes to fully discard.At some point you will notice the difference between just enough and really good temperature control.In a really good system the flow will go down to a slow drip or even stop.While in a dirt simple one the flow will just slow down for a while and then suddenly start running again.This running happens when the remainig water starts boiling...Keep smelling what comes out and once the taste or smell changes noticably again use a different container to collet what comes out. - This is you first tail collection.What comes out until the smell and taste go bad is your second tail collection - now you can turn your still off for a while.Let all what you collected cool down to room temperature is not already.Check what you collected from the heads, helps to have small jars for this ;)From start to last the smell should get better.If the last two or three collections smeel somehow interesting then add them to your main collection.Smell the first tail collection again - it should not be that bad anymore, especially if you let it cool down slightly open.Especially when working with fruits you might to add quite a bit of this to your main collection.If only sugar was used just move on to the last tail collection.In case you still don't like the smell mix the tail collection together and keep in a seperate and sealed vessel.Those tail collections can then later be used to destill them again (with more tails from other runs) to get a decent cleaning alcohol or something that might still be worth adding in small amounts for a better overall taste.However for sugar only mixes it can be considered to be for cleaning purposes only.What you have now is little waste and a lot of almost good alcohol.It still contains more or less amounts of unwanted things that mainly come from the yeast and their by-products.To "clean" you alcohol the best option is to destill it again - it will also increase the concentration quite a bit.Best option here is to use properly filtered and prefeably demineralised water to get back to a full fill of the still.If your still is quite small and what you collected would make for one or two full fills then go for it.Be warned though that you should not fill it up to the full mark, a bit under is better as the mix now will boil far quicker and more violent.Personally I prefer to have the alcohol conectration in the still at around 205% only.As we already discarded the worst of the worst in the heads during our first run only a tiny amount, like half a shot glass should be too bad in terms of taste and smell.Whatever comes after shall be fine.Again, once the tails start try to be carefull and if you can slow things down a notch.You will see a quite destinct reduction in the flow rate once the tails start - use a new container right away.The alcohol concentration should now drop quickly too as another indicator.If you want just pure tasting alcohol add what you comes out from this point to your tails container for later use as you don't want to drink it.Again, for fruits and potatoes you might want to keep the first bit of the collected tails.You alcohol concentration should now be already over 75% even if a basic still was used.The overall volume you collected will be lower accordingly of course - so don't be too disappointed by the liters you got from the second run.In a perfect world you now would use some nice barrel and let your creation age...But since we do moonshine...There is a chance that even after two runs you still taste and smell things you don't want or like.So if in doubt do it all again and get to 90 or more percent...Either way the final stuff should be now either watered down (filtered and clean of course) to the desired level.How to further improve on the outcome....There are little helpers along the way to get far bette results than without using them.If you check ready to go kits then they often contain specialised yest strains, a carbon mix and some "clearing aids".The yeast part is obvious, although I do prefer life prt wine yeast anyway.Carbon or activated charcoal is used to bind some of the bad odors and tastes the yeast produces.Keep in mind they are designed to work together, unlike using proper wine making cultures.Using power yeasts without carbon always results in a low quality.The clearing aids actually change the acidity levels and cause some things to mineralise or otherwise change so they settle to the ground.But they mainly make sure the yeast is dead.If you only use sugar then these kits are your easiest option and just follow their instructions.For fruits or anything else however you might want to try the slow route and use actual wine making yeasts for a change ;)And of course here we do not use carbon at all as we actually want to keep the taste of waht we use.We already had the proper way of getting the mesh to settle down, so that bit is clear.For sugar only you can now try to run your creation through activated charcaol or just add it and mix it.Let it sit and mix again for a few days.You do not need to filter the black stuff out, just drain it carefully and run the last bit through a coffee filter.Nothing will end in your destilled product.Inside the still you can use ceramic bioling thingies of all sorts.They provide a surface for water or mix to boil on instead of just the bottom.If you can't them for a good price then just use the stuff for aquarium filters ;)As said earlier too, copper is good but most modern stills are made from steel.If you can't find any copper wool pot cleaners you can cut some plumbing pipe into small sections.Inside the boiling vessel they will quickly turn brownish black while collecting bad things.Cleaning is easy with some cirtic acid/delimer/coffee machine cleaner...For a tower or reflux still it really helps to have these copper pads or wool inside for a far greater surface area to aid condensation and slow down the run off.I know how hard it is to get the stuff these days so if no other option use stainless steel ones and only loose the benefit of more cleaning through chemical reactions.Tools that come in handy....Monitoring the sugar and alcohol level to know when the mesh is right is quite obvious.What might not be is that you can correct bad level towards the end of fermentation.Yeast already dying slowly but far too much sugar left? Just add luke warm water to lover the alcohol conectration...Yeast going dormant with low alcohol levels? The sugar might be out so chack and if in doubt add some more.A good stir will help the remaining yeast to get more active in a day or two.So these little glass measuring tools should be put to good use from the start.During the destillation a purpose made overflow pipe to hold your alcohol tester is extremly helpful!The destilled liquid goes in through a pipe or hose at the bottom of the pipe.The bottom is closed, the top open to allow to drop the alcohol tester inside.Overflow or outlet should be just under the rim.During your run you can now see directly how the alcohol content changes.It will stabilse once the heads are finnished and get a slight rise just before it drops during the tails section.Improving basic desing of a basic still...Once you are done with a dead simple pot still and buy a reflux or tower model you might wonder why you did not build one yourself.What looked good on the pics and in the shop turns out to be still a bit away from perfect.The outlet might not have any flow control or is located to low/high.The vital overpressure protection might be missing and the thing sometimes runs out like a garden hose...For the later you can slavage some old pressure cooker and use the weight with the screw in counterpart in the lid ;)A simple hole in the top with flat weight on it works too, I used an old rubber plug from my bathtub one (could not find the purpose made one in time).For the outlet you can cheat a bit ;)Wrapping the tower with some insulating material improves on the heat loss - this helps if the still struggles to heat enough to provide a proper flow rate.Cooling the tower with wet towels, running water or similar well help on hot days or if the outlet is located reall high with little chance to provide decent condensation in the lower parts.How to cheat with the barrel....No matter if you just run with sugar or if you prefern corn, wheat, fruits....For some spirits good taste means good age.And well, good age for commercial spirits usually happens by resting in wooden drums.Oak, white oak, red gum and several other types of wood are used.Some small destilleries even use only locally available wood and won't even tell you which tree it was...Means we have a few chocices if we don't want to stick to the well known classics.But how do we make a barrel ?A good one is not just made from any old wood - the wood needs to be of the right age and moisture.To keep it simple just treat it like your firewood and let it rest for the same time.A good barrel is often "charred" - burnt with a flame or by rolling it with burning charcoal inside.This does two imortant things:1: It provides charcoal to bind remaining bad stuff.2: It releases some sugars from the wood plus resins and othe stuff.Both are an essential part of the final product and aging process!Now it becomes clear why a good sprit cost more than vodka...Using a neutral vessel like glass to age your spirit is one thing, preparing the wood the right way another...You see, size matters here in several ways.Big chunks provide a decent surface are without causing too much debris.The also provide more tannins for the color and more resins and sugar.Smaller chunks provide more charcaol for a higher level or binding impurities.But both will soak up far more alcohol than the correspong barrel size would!Obviously, if you are on a small scale on only got about 5 liters of alcohol to deal with loosing much is bad.The best way to char the wood IMHO is inside a clsed can or steel box.Just a small vent hole and a lot of turning with the right eye for when the wood is charred enough to be black and sealed.Opinions vary here but I use about a cup full of wood per 5 liters of alcohol at around 93% vol.Some goes for the storage, apart from dark some can't really agree here.Tossing and turning is as much prefered as undisturbed resting - take your own pick.The thig I do differently after the filtering off is to re-use the wood that is soaked.It goes into a freezer bag until the next run of the still and then the frozen wood is just added to the second still run to get back the alcohol in it, plus some nice taste and smell :)
Topic by Downunder35m