Richard Coleman, Jr
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The mash will be around 10%
once you distill it- you should have a nice high proof spirit.
Adding sugar to the corn will boost the starting gravity— if the yeast is able to ferment the high starting gravity you will end up with a higher starting gravity which will yield more final product….
The issue is yeast starts to get stressed with a SG over 1.075 and often it won’t finish fermenting properly.I personally don’t push my mash above 8.5%- I feel the flavor is compromised with higher starting gravities
I have had great luck with the whiskey distillers yeast, US05,
feel free to use any yeast.. I’m a fan of US05, BRY 97, Bread yeast, Whiskey Distillers yeast,
I’d start the next batch around 1.075- it is way easier for the yeast to ferment this lower starting gravity.
On the next bath you make- take a hydrometer reading before you add the sugar- keep it under 1.075
Take a hydrometer reading once the bubbles stop- you want it to be around 1.010 or lower
Don’t run the wash until it has not changed for 3 days in row-keep us posted.
It sounds like there was an issue with the fermentation.
A mash with a starting gravity 1.110 fermented down to 1.010 would have an ABV of almost 12%I would try and shoot for a SG of 1.075 and try and ferment it down to 1.010. The yeast will have an easier time fermenting a lower starting gravity. You will still start with around 8.5% ABV going into the still.
What is your fermenting process?
What yeast?
What type of fermenter?
What temperature?
Are you using an airlock?
Are you straining the grains before fermenting or after?If you starting gravity was 1.100 and the final abv was around 7%- then the final gravity was around 1.046.
What size batch was this? 5 gallons?
The initial gravity was 1.100
do you know what the final gravity was?what was the starting proof of the shine?
what was the ending proof on the sine?what was your recipe?
Jim,
Do you have a picture of your setup?Thanks!
What I would do is- filter it before you ferment it-
Let the yeast and trub settle to the bottom of the fermenter- then use an auto-siphon to siphon the liquid into the still. Even though you are straining it you are not letting the yeast settle- so the yeast is being transferred to the still- that can cause cloudyness.What is your mash recipe?
Are you dumping the mash into the still?
Are you mixing the entire run together?I just cut up 2-3 Indian Peaches and toss them into a jar of good shine. I let the jar sit for anywhere from 1-8 months, I try and holdout for 8 months if I can.
The fuel permit makes it legal to own a still and make fuel alcohol on the federal level. You will have to check your local and state laws to see if they allow it. I am not sure about your state. I have my permit and my state allows it so I can legally make fuel alcohol.
Keep us posted on the next batch!
37-505. Manufacture, sale, possession, shipment, etc. prohibited except as provided in act – Exceptions – Penalties.
A. No person shall manufacture, rectify, sell, possess, store, import into or export from this state, transport, or deliver any alcoholic beverage except as specifically provided in the Oklahoma Alcoholic Beverage Control Act.
37-538. Penalties.
A. Any person who shall operate a whiskey still with intent to produce alcoholic beverages or any person who shall carry on the business of a distiller without having in his possession a valid and existing distiller’s license issued pursuant to the provisions of the Oklahoma Alcoholic Beverage Control Act shall be guilty of a felony and upon conviction be fined not less than Two Thousand Five Hundred Dollars ($2,500.00) nor more than Five Thousand Dollars ($5,000.00), or imprisoned in the State Penitentiary for not more than three (3) years, or both such fine and imprisonment.
37-539. Search warrant – Seizure and destruction – Forfeiture and sale.A. A search warrant may be issued pursuant to the provisions of Sections 1221 through 1264 of Title 22 of the Oklahoma Statutes, as amended, for the purpose of searching for, seizing, destroying or holding any alcoholic beverages possessed, sold, transported, manufactured, kept, or stored in violation of the Oklahoma Alcoholic Beverage Control Act; for the purpose of searching for and seizing any apparatus, vehicle, equipment, or instrumentality used for, or intended for use in, manufacturing or transporting any alcoholic beverage in violation of the Oklahoma Alcoholic Beverage Control Act; and all such property shall be forfeited to the State of Oklahoma.
Always run the still into glass- I also only store my product in glass.
