[Richard Coleman, Jr]

Rick,
Sounds interesting.
I would be most worried about how the 2 gallon glass thump keg is setup- do you have any pictures of the rig?

[Richard Coleman, Jr]

Usually cloudy moonshine happens from running too deep into the tails or having a still that pukes during a run.
If you run slow and make good cuts you should not have the issue.

What kind of still are you runnning?

I’ve had a few batches early on that came out cloudy- just save them and dump it in with your next run- this will clean it up.

Hope that helps.

also Clawhammer wrote a prett good article: http://www.clawhammersupply.com/blogs/moonshine-still-blog/15239505-cloudy-moonshine

[Richard Coleman, Jr]

I’m just curious what your cleaning schedule is like for the copper? Do you take the packing out after each run?

[Richard Coleman, Jr]

I’m just curious what kind of still you are running? Are you using a copper still? Copper anything?

[Richard Coleman, Jr]

Did you dump the foreshots?

[Richard Coleman, Jr]

According to their website: http://www.clawhammersupply.com/blogs/moonshine-still-blog/13570337-distillery-equipment-guide
it looks like you can expect around 6 cups-

I crank the heat on my still until it starts producing- once it starts producing I turn the heat down until I’m getting 5-8 drips a second (not quite a stream). I don’t focus on temp- mainly I focus on output. When the run first starts it will be the highest proof as alcohol boils at a lower temp than water- as the run goes on it will need more heat to keep producing- (as most of alcohol will have already been removed earlier in the run) the longer the run- the hotter the still- the more water will be pulled out of the still later in the run

make sure to Dump the foreshots

[Richard Coleman, Jr]

How hot was the mash when you added it?
What kind of yeast did you add?
How much yeast did you add?
How long ago did you add the yeast?

What was your recipe?

[Richard Coleman, Jr]

Mikey,
Distilled fruit wine is brandy. If the wine tastes good you will most likely make some excellent brandy.

[Richard Coleman, Jr]

Zymurgy Bob-

is this your book?

[Richard Coleman, Jr]

Q)How do you aerate the cider ?
A) The easiest and cheapest way to aerate is to dump the cider between two buckets a few times

Q)and what do you mean pitch the yeast?
A) Pitching yeast is just another way to say add the yeast

Q) ALso, what should the hydrometer read to be ready?
A) I like to shoot between 1.065 and 1.070

Q)What is the alcohol content of the hard cider?
A) If you start with 1.065 and end at 1.000 you will have around 8.5%

[Richard Coleman, Jr]

What size still are you running?

I do 10 gallon runs and I always discard the first 3/4 of a pint jar that comes out of the still.

there are no set temperatures- it will depend on many variables –
the starting ABV of the wash, the elevation

if you have not read this article it is worth a read:
http://www.clawhammersupply.com/blogs/moonshine-still-blog/12206385-making-moonshine-the-dummies-guide

[Richard Coleman, Jr]

your starting ABV was around 6.56%

I’d get your starting gravity up to around 8-9% and also pack the column with 100% copper scrubbers (make sure they are just not copper plated)

packing the column adds a bit of reflux- it cleans up the product and also will slightly increase the proof of the product.

[Richard Coleman, Jr]

Do you know what your starting and ending gravity was for the mash?

Are you packing your column?

I would suggest packing your column with copper scrubbers and boosting the starting gravity of the mash- I’d shoot for 1.075 or so.

Post your starting and ending gravity f you have them.

[Richard Coleman, Jr]

1.066 sg
1.000 final gravity

you are lookin around 8.66%

[Richard Coleman, Jr]

Right on! Keep us posted on the progress!

[Author]

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