BeverageCommander
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Andy,
What was your recipe for the sugar shine? How many pounds of sugar? How any gallons of water?
Did you take an original gravity reading of the mash?“I was measuring the temp at the top of my fractionating column, but no matter how hard I tried I could not get the temp to stabilize below 212F.”
Andy I would not worry about temperature as much as flow- I would suggest cranking the heat until you start producing- then dialing back the heat until you have between 5-9 drips a second. I like to keep it so I can see each drip, not quite a stream of shine.Go by flow no temp and you will be fine.
Jim,
I’m not sure what still or heat source you are using- but when I run a 5 gallon run (using 1500 watts and a clawhammer still) and I do a spirit run (not a stripping run) it normally takes me between 5-8 hours with the column packed with copper scrubbers.
I run my still pretty slow during a spirit run- 5-9 drips a second (I like to see each drip-I keep it right below a stream)Did you make any cuts on the run? or mix it all together? (did you separate the heads,hearts,tails)
I also run my still until the tails are down to about 10% abv ( I run it lower than most people it seems)
I save all of my tails and add them to my next runDid you take a starting gravity or final gravity reading of the mash?
It sounds like you are on your way and those results sound pretty good.
Are you trying to drill a hole ? What are you trying to cut?
It can take 24-48 hours for yeast to get going. Let it sit for a few days.
I am sure it is fine.I would. It is an easy thing to do. Keeps the light out.
sunlight is not good for fermenting mash/beer.
Just put a dark towel around the carboy is if it glass- if it is in a bucket you are good.Sounds like you are on your way to a nice corn whiskey. Let it ferment in a dark place for 5-14 days- take a gravity reading a few days after it stops bubbling and report back
my starting gravity is usually around 1.070 when I make this recipe- but I get pretty good efficiency. 1.052 is fine- you will get between 5.5-6.5% depending on you ending gravity.
What was your ending gravity?
do the directions not have the total volume of water needed?
is the recipe a 5 gallon recipe kit?Thermometers are handy- but not necessary.
I like to glance at mine so I know where I am during a run-
it is helpful to have one in the boiler during heat up- so I know when I’m close to producing.
They are great for taking notes during a run- temp and proof etc…but do you need one- nope- just keep a 5-8 drips a second and let her go
is it nice to have one? yes –Todd,
How much sugar did you add?
What yeast did you use?
How long did it ferment?
What did you ferment in?here is a good chart to give you an idea of your starting gravity-
http://www.clawhammersupply.com/blogs/moonshine-still-blog/14514521-distilling-potential-alcohol-tabledo you own a hydrometer?
Any of those grins will work- if you choose The heavy peated malt only use a small amount- too much of a good thing can be a bit overpowering.
I’d use the crisp lager malt if those were my choices- what website are you looking at?buy it crushed if you don’t own a grain mill.
What is your mach recipe? How large of a mash are you making?
What was your starting gravity of the mash? what was the ending gravity?what type of still and size?
Ferment until it is done- you will need a brewing hydrometer if you don’t have one. Or just let it ferment until you don’t see any bubbles in the airlock. I’d say 5-10 days- depending on the mash. If you don’t have an airlock I’d get one because that is the only way to know your starting gravity and ending gravity- the only true way to know when your fermentation is finished.
I ferment between 68-74 for most yeast. The yeast packet should have the recommended temperature on it.What yeast are you using.?
Nice! I would keep doing what you are doing. Checkout that book that Richard linked- it is really good- nerdy but good.
