Richard Coleman, Jr
Forum Replies Created
It looks like this guy did some aging on cherry wood:
How did this turn out?
That will work great.
What kind of yeast are you using?
If I use bread yeast I use two packets
If I am using distillers yeast – I use 1 tablespoon of yeast per 5 gallons of mash.
If you are using less water and the same amount of sugar you will have the potential for a higher ABV at the end of fermentation. As long as the yeast can handle all of the sugar and ferment it all you will have a higher final ABV.
I personally don’t push my mash past 10%- If you want it higher than 11% just add sugar
If you are using dry yeast you don’t need a starter- starters are used in brewing/mashing when a liquid yeast is used. Dry yeast does not require a starter.
I’d start with a simple sugar shine recipe:
Then I would checkout this corn recipe: Kyle does a step by step:
I use two packets of bread yeast in my corn wash—Pounds might be a bit overkill.
what kind of yeast are you going to use?
Just do stripping runs until you have 15 gallons of low wines.
I usually go by output as apposed to temp- I like to see a stream of spirit coming out of the still.
Checkout this article as well:
You can do this several ways:
I prefer to do a few stripping runs (run the still hot and fast, don’t make cuts and collect everything down to 10-20%)
Save enough stripping runs to fill your still (I usually do 4 stripping runs to fill my 10 gallon still)
Once you have enough low wines (everything collected from the stripping runs) add them to the still and do a spirit run.
You can also just add your heads,tails to the next batch and re-run them that way. You will get a better product by doing stripping runs then a spirit run.
Hope that helps,
This procedure will work with any fruit. This step by step was copied from Lemon Pandemic who makes great brandy.
Cut the fruit into one inch chunks and puree it in a blender. You may need to add some water to some fruits, but only enough to loosen it up so it can blend.
Mix one part puree to two parts water, and two pounds of sugar per gallon of mash.
Add the puree and sugar in a stock pot and get half of the water boiling. Dump it into the fermenter from a couple feet above to aerate it. Stir it real good until all of the sugar’s dissolved. This sanitizes your fruit.
After about an hour, dump in the other half of the water from a couple feet up. Let it cool down to 80 degrees and pitch your yeast. You can use eight pounds of ice to equal one gallon to cool it down more quickly.
That should work fine-
I would use closer to 5.5 gallon of water – that when you strain everything off after fermentation you will end up with closer to 5 gallons in the still.
you should yield about 11% abv if you ferment down around 1.000
You can filter the tails- the tails will still have undesirable compounds that are said to be the cause of hangovers. Filtering will most likely remove any haze. I make tight cuts- I only keep the hearts. I will often add the tails to the still on my next batch.
Rick- lead Solder is a big deal. If you don’t know the origin of the still ( aka you are not sure if lead solder was used) I would not use it for production.