[Michael s]

I don’t use a thumper. The distillate line goes directly into a cooling tower, the steam condenses and the condensate runs into the bottle.

[Michael s]

When I retire, I aspire to be as industrious. For, now, my wife does not share my affinity to Americana and I have have a small footprint. The last thing she wants to see is a collection bottles and jars in various states of development.

Someday…..

[Michael s]

I use a pot still, 80-90 proof is about what I get, as long as the mash ferments to 20%. I get about 1/4th of the mash volume as distilled product.

I have read, the first run can be re-distilled to get a higher proof, with a proportional decrease in volume. For some reason, no spirits have ever made the second trip.

When the distillate begins to flow, you will have a higher proof reading, but, the first alcohol to come out is the methanol. I am very generous discarding this.

If, you have never used this recipe, I suggest you make a small batch and take good notes. I try to keep my batches to 3 gallons. It’s easier to set up and move everything.

https://www.pinterest.com/pin/430304939371496219/ click to see all comments, then, click on the 4th comment. There might be something useful.

Good luck.

[Michael s]

I think sugar shine is so “breath taking” may be due, in part, to all of the sugar not fermenting. Your final hydrometer reading should be as close to 1.000 as possible. A little less is better, 0.990.

I just finished a batch starting at 1.104 (somewhat low) fermenting down to 1.050. I added a half gallon of 90 proof, that was was “breath taking” to the pot. It came out to about 80 proof. The sugar sting was gone, but, not as smooth as I have made it in the past.

Look in the “Calc” section of “http://homedistiller.org/calcs/rad14701”. You might have go between a couple of sections to get the info.

Good luck.

[Michael s]

I looked on Sam’s and Costco’s web sites and could not locate anything larger than 320z. There was a place in Illinois that had 5 gallons of syrup, but shipping was more than the syrup. You have to be sure there is no HFCS in the container.

I’m going to stick to 2.5 to 3 gallon batches.

[Michael s]

I have made several batches with Karo “corn syrup”. The same stuff used to make pecan pies. Karo is usually in 16oz. bottles. Store brands are up to 32oz. bottles. I haven’t been able to locate larger units. Make sure it doesn’t have “high fructose corn syrup” on the label.

I tried corn syrup after looking at what was required to make the mash. A lot of work to turn the starch into sugar. And it is very, very smooth.

[Michael s]

I have most recently savored the sweet fruit of the maize.

10 each, 16oz. Light Corn Syrup. 4 lbs. white sugar. 2 each, 12oz. jars of molasses. 12 oz. lime juice. 5 gal. water
Mix.
Add 6 oz. of rehydrated whiskey yeast, not turbo. Stir daily.
7 days later, add a clearing agent.
Process.

The first glass was so smooth, I thought it was water. Until it hit my belly. About 32 to 35%.
It is lightly flavored, very smooth. Good in the glass, on the rocks, with Coke, or my favorite, Limeade.

Pay attention. Ensure the ingredients of the corn syrup do NOT contain High Fructose Corn Syrup.
KARO light or dark or a store brand. I have had little luck finding 1 or 5 gallon containers of corn syrup, that does not include HFCS.

With this recipe, you and your 14 items can go thru the express checkout. Happy trails.

[Michael s]

And the recipe would be ….

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