[Richard Coleman, Jr]

Rebel-

Do you know what the starting ABV of the Wine was?

[Richard Coleman, Jr]

Rebel-
If this is your first mash I would start simple-

Cracked Corn, Sugar and Yeast

I would use two 6.5 gallon buckets for fermentation:

add this to each of the 6.5 gallon buckets
5 gallons 75 degree water
7 pounds cracked corn
7 pounds cane sugar
2 packets bread yeast

Add 7 pounds of cane sugar, 7 pounds of cracked corn, and 5 gallons of 75 degree water to a 6.5 gallon plastic bucket fermenter. Once the ingredients have been added to the fermenter add the yeast and an airlock and let it ferment for 7-10 days.

[Richard Coleman, Jr]

I know a lot of folks use old stainless kegs- I’ve not heard anything about using a nitrogen tank.

[Richard Coleman, Jr]

I’m not sure the recipe you used- can you post a link to it?

Followed your recipe and is currently in 6 gl glass carboy with air lock fermenting.the question is do I leave it alone for the two weeks or stir ever?

Just let the yeast do its thing- no need to stir. Just let it ferment until it is finsihed.

Reason I’m insure is the “allow 5-7 days to settle direction”. It seems to be all settled on bottom now.

I am assuming this is saying- after fermentation let it settle 5-7 days- this is most likely so the yeast and other junk will settle to the bottom of the carboy- It makes for a cleaner wash as you will leave hind all of that junk.

Post a link to the recipe you used.

[Richard Coleman, Jr]

Corn sugar: You can buy it at any homebrew shop:

http://www.thegrape.net/browse.cfm/corn-sugar-1-lb-bag/4,12190.html

[Richard Coleman, Jr]

I’m not a scientist- If you are worried re-run it.
Maybe someone with more knowledge on the subject will chime in.

[Richard Coleman, Jr]

As long as the foreshots were dumped I see no issues-
I’d try filtering it first- maybe though a coffee filter or charcoal filter.

If it is not up to your standards then you can always re-run it

[Richard Coleman, Jr]

It was cloudy the entire run? From beginning to end.
Did you run this still hotter than normal?
I would guess either the wash puked up into the column , it was running too hot, or a ton of yeast was transferred into the still.

[Richard Coleman, Jr]

How do you transfer the wash into the still?

[Richard Coleman, Jr]

What was the process for your mash? What was the recipe?

[Richard Coleman, Jr]

I am assuming Wharf recommended a sugar mash because it will have a very neutral taste- which is what you want. You don’t want to make a mash that is going to have a lot of flavor as it won’t play nice with the limoncello. Save the sourmash for good sippin whiskey- it takes a lot of time and effort to make a good sour mash- it would be a shame to mask it with limoncello.

You want to make a high proof flavorless spirit – Depending on your still you might have to do a few runs. I personally would ferment 15 gallons of sugar mash- do 3 stripping runs and then do spirit runs.

[Richard Coleman, Jr]

I don’t use it in all of my recipes:

I use it in my corn mash and my rum- It works extremely well in both of those mashes.
The last brandy I made I used a wine yeast- turned out pretty good- maybe a bit dryer than I would have liked- I found yeast nutrient really helps when fermenting brandy.

I have been on a single malt kick for a while now and I have been using both American and English ale yeast with great results.

[Richard Coleman, Jr]

Very nice!- It looks like this is using the Mason Jar thumper setup- I have seen these a few times but I have never personally used one. I’m sure someone with more experience will chime in.

[Richard Coleman, Jr]

If you upload a picture to photobucket you can link the picture into the forum

http://support.photobucket.com/hc/en-us/articles/200724324-Linking-and-Embedding-Images

[Richard Coleman, Jr]

Column packing helps a lot with puking- as well as controlling the heat better- if you still get puking (I’ve noticed fruit likes to puke more than grains in my still) just don’t fill the still at full.

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