Richard Coleman, Jr
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That is the same broil king that I use- I have had no issues with it.
The brewing hydromter looks good-
The distilling hydromter looks good as wellHydrometer Test Jar (for use with hydrometer)
Wort Chiller for cooling mashIt takes me around 120 minutes to start producing with 1500 watts.
It takes me around 60 minutes to start producing with 1500 watts.Jim Welcome!
1) I’ve been using a 1500 watt broil king with my 10 gallon still with great results. It does take a bit of time to get up to heat, but I just factor that into my distilling day. You can pick one up on amazon for around 120 or so.2) I would get a brewing hydrometer and a distilling hydrometer, an auto-siphon, an airlock and stopper.
3) I would buy a new lid- they are pretty cheap at home depot. Use a step drill bit to drill the hole. I am assuming the co2 was escaping through the large hole- I am sure the mash is fine. If it does not smell off- run it- no need to waste it.
4) I never stop a run- If I do I toss it and clean my still. I am not sure if it will affect the taste–but I would assume it would…maybe someone else can chime in on this?
You can link the image to the forum post but you will have to upload the pictures to a free picture hosting site such as photobucket.
Once you have the picture uploaded to photobucket you can then click on the IMG button and type the link to the picture that is in photobucket.If using photobucket use the direct link when you copy it into the IMG in this forum
http://support.photobucket.com/hc/en-us/articles/200724324-Linking-and-Embedding-ImagesI hope that helps,
Always use glass-don’t use plastic.
I don’t remember hearing anything about not using gas from those guys… maybe you are thinking about not using glass carboys to ferment? I know when those break they can be super dangerous. i personally have been fermenting in plastic buckets as it is easier to clean etc.. Have a link ?You can use corn syrup- it will be a different end product- I’ve never used it.- but I would love to hear your results.
I would just use a hydrometer when adding the corn syrup and stop adding once you reach the desired starting gravity.
Great- if you are going to use the Amylase Enzyme I’d take a hydrometer reading after you mash for 60 minutes.
Boil the corn for an hour or – then cool to 155 and add the Amylase Enzyme and mash for an hour you will get some good conversion from the conn. The Amylase Enzyme will convert the starch from the corn into sugar. Take a hydrometer reading as you will need to add less sugar.Keep us posted
Always taste and feel the spirit coming out of the still- just let a few drops drip onto your finger. See if it feels oily or not and give it a taste- this will really help your cut making process. Collecting in smaller jars is a great way to learn the cuts as well– number them starting at 1 and go up from there. You can go back and taste after the run and compare the different jars.
If you do get a larger still a 1 gallon can work really well for doing spirit runs- you could always strip in the new larger still and then do spirit runs in the 1.How low did you collect?
I normally collect my tails down to 10% – these are saved and then added to my next run of the same style.
If your average is 92 and you started at 117 I would think you might have a lot of heads in your final product- which would explain the harsh taste. It is hard to say for sure though.
Did you taste it coming off the still when you were producing? It is pretty easy to tell when the heads stop and the hearts start as the the hearts are way less harsh and it will start tasting smooth and really good.
On a one gallon- it is a lot harder to do.
what is the overall proof of what you ran?
It sounds like the heads,hearts,and tails are all mixed together- It is hard to make cuts on a 1 gallon still.
I would try this-
it looks like you made 5 gallons of wash-
do 5 stripping runs– just run the still hot and fast and collect everything. Do that for all 5 runs.
Once you have done all 5 runs- add those 5 runs back into the still (these are called low wines)
do a spirit run, running slowly and making cuts for the heads , hearts, and tails.That should make a big difference.
That is not the same- I’d just order a 1 pound bag online– as corn won’t convert without it.
(that will last a while)Is it just the wash that is rough? or did you run it already?
how did the wash taste before you put it into the still?
I’m curious how you ran it? how did you make your cuts?
what kind of still?
are you using packing?
how much wash went into the still?
how long did it take to run?Is it just the wash that is rough? or did you run it already?
how did the wash taste before you put it into the still?
I’m curious how you ran it? how did you make your cuts?
what kind of still?
are you using packing?
how much wash went into the still?
how long did it take to run?
