[Korourke7]

Last Questions… for now… What do you use to clean your still? Any special tools or tips that you use to make your life easier? Cleansers?
Proofing… I know i should use distilled water but how much? Is there a procedure for doing this? or a formula/equation for example.. 100ml water to 300mls of 170 proof = 120proof or is it just trial and error….

[Korourke7]

Thanks for the info.. What brand of hot plate do you use?(i don’t want to buy a crappy one that blows up after the second use).
What size jars do you recommend i get for making cuts? I thought i was going to get a gallon or two so i purchased the pint jars. Do you know approx how much product i should get off a normal 5 gal run?

I took your advice about dipping my finger in each jar… the first jar was strong and had an oily taste and the next three jars were smoother tasting with hints of apple(no oily taste) and that’s all i got off the run because i had to shut it down. I will put the first jar aside and add it to the next run i do. But what do i do with the other 3 jars? would jar #2 be the heads and jars #3 & #4 be the hearts? and the tails were left in the still?

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