BeverageCommander
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I’ve found yeast starts to leave off flavors if I push above 8%. I like the flavor that comes though with 8. I’ve talked to a lot of craft distilleries over years and I have yet to find one that pushes over 9%
There is a good Interview with short mountain distillery- they discuss this:
“Short Mountain Distillery: We use a specific gravity hydrometer to calculate our potential abv. The initial density of the Short Mountain Shine mash is usually at 1.068 S.G. At this starting density our completed fermentation will have an abv content in the 9% range. Starting gravities in excess of 1.070 tend to have extended fermentation times and risk becoming stuck when using traditional yeast strains. You can use alternate yeast strains such as turbo yeast (which have an increased tolerance to alcohol) to bump your initial density, but these yeast strains generally produce a distillate you would rather put in your vehicle instead of your mouth.”
here is the article link: http://www.clawhammersupply.com/blogs/moonshine-still-blog/14266277-secrets-of-moonshining-with-short-mountain-distillery
I’d run it- the yield won’t be spectacular but I bet the flavor will be good.
6% is bad- I shoot between 6.5-8 usually.
It is good to sit for a while. I usually let mine sit 2-3 weeks—same reason as you. It also allows the yeast to settle to the bottom which makes a clear end product.
not for the mash– you need a brewing hydromter– a few bucks on amazon or the local homebrew shop
You can use this calculator and it will adjust the gravity for temperature: http://www.brewersfriend.com/hydrometer-temp/
I’d start with 3-4 pounds and take reading as you go
How much corn did you add?
I would just slowly add some white sugar to the mash until you reach around 1.055 or so.
No need to waste the mash- something did not go correctly but it will still make some damn fine mash.
If you don’t have white sugar add brown, honey, molasses, anything to get the Starting Gravity up.It will be fine
I personally would not drink anything from a still that sealed with JB weld… I have no idea what chemicals are in that stuff. I personally won’t use a still that is not made from 100% stainless steel or 100% copper- or a combination of the two. Also lead free solder must be used as well as water soluble flux.
Do you have a picture of the setup?
I’ve bused the Brita with great results. It you are doing larger batches you might want to look into something larger- but the brita works well for me
You need to mash the flaked corn with the malted crushed barely – the easiest way is in a steeping bag.
You want to mash between 148-152 to extract the fermentable sugars from the grains.I would just follow the steps in this article: : http://www.clawhammersupply.com/blogs/moonshine-still-blog/11454449-corn-whiskey-recipe
Start simple:
do a sugar and water mash:Ingredients
18 Pounds Sugar
2 Pound Of Raisins
11 Gallons Water
2 Packets Wine Yeastonce it is done fermenting run it in the still- leave behind the yeast and raisins.
Crank the heat on the still
once the still reaches 130 apply the flour paste to seal the still
once the still reaches 150 turn on the water to the condenser
continue to crank the heat unti it starts producing
once it starts producing dial the heat back until you have 5-8 drips a second- I like to see the individual dripssugar shine is the not the best—but it is the best to learn on
I have clawhammer 10 gallon. I don’t use facebok though. Feel free to ask questions here and I’ll respond.
What type of still are you using?
This is what I use for 5 gallons of rum:
6 pounds raw cane sugar
5 gallons water
80 oz. unsulphured molasses
