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Richard Coleman, Jr


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Viewing 15 posts - 31 through 45 (of 178 total)
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  • in reply to: newbie #3514

    ok what is a stripping run and a spirit run,

    A stripping run is used to quickly separate the alcohol from the water in the still. Cuts are not made during a stripping run- the still is ran hot and fast. Everything is collected- a few stripping runs are completed and then everything(everything collected is referred to the low wines) is added to a still for a spirit run.
    spirit run- this is a run that is ran low and slow- cuts are made – the middle part of the run ( the hearts) are what we are after during a spirit run.

    can I save my left over mash left in the still for another run latter on,and would i use this to replace soe of the water and add the same amount of ingrediants as the first batch or do you need to cut some down.

    I don’t save anything in my still- once the still is ran water is pretty much the only thing that remains. i think you might be referring to a sour mash? A sour mash

    in reply to: newbie #3495

    what temps to run at- I crank the heat on my still and turn the heat down once it starts producing. If I am doing a spirit run I like to see 6-8 drips a second. If I am doing a stripping run- I run it hotter and faster- a little stream.

    and if you re run your finish product do you add it back in the pot by itself or with new mash?
    If I am going to re-run a usually do a few stripping runs until I’ve collected enough for a spirit run. If I run a batch I am not happy with I will add it into the still with the next wash.

    I read about fermenting to a % mark,what is that most recipes I have sat to ferment for 3 to 5 days then ready to still.
    Ferment until it is finished. The only way to know when fermentation is finished is by using a hydrometer. Most of my mashes take at least 7 days days to ferment- but that will depend on temp,yeast,and starting gravity of the mash.

    in reply to: Failed all grain mash #3493

    The only real way to know if you got good conversion is with a hydrometer or refractometer.



    Without knowing the starting gravity there is no way to know what the estimated ABV of the wash will be- it is also hard to troubleshoot if something does go wrong with the mash.
    It sounds like a very nice recipe: keep us posted- I have not done anything over 30% peated malt and it could have definitely used a bit more peat flavor

    in reply to: Making mash #3476

    I usually like to wait until the gravity has not changed in 3 days. Take another reading in 2 days if it has not changed it is done. It it drops wait until it has not changed for 3 days. 1.000 is pretty done regardless but you can ferment below 1.000z

    in reply to: Mash too thick? #3447

    How hot did you get the grains?

    Here is what you might want to try- add some water and let the grains rest around 150- remember the grains are going to absorb water. You always start with more water than the final yield. 7-8 gallons for a 5 gallon batch.
    If you have a hydrometer take a gravity reading at the end of the mash process- if you don’t have one I recommend buying one (they are cheap) If you did not have much or any starch to sugar conversion you can add sugar to get the starting gravity to a good place- the grains will be adding flavor but not sugar if that is the case. It is worth trying to save it in my opinion.

    There is no need to boil a mash- you want to mash the grains 148-150 if possible for future reference.

    in reply to: Flooding Column #3416

    Can you upload a picture of your rig? I think that would help me visualize what is going on.


    in reply to: Instant potatoe flake #3358

    I think it will work but I’m not sure it is going to be worth the effort. I have no idea how much sugar you will be able to convert from the starch from the potatoes… but I have a feeling the mash is going to be like glue and near impossible to strain to run in the still.
    I would try on a small batch- maybe 1 gallon
    add the malted barley around 150 and let it rest for an hour or so and see what happens.

    in reply to: Better fruit taste #3357

    Yes-this will work. You are not going to get an intense flavor but it will add a bit. I have added fruit with some heads tails and a gallon of the fruit wash to a a thumper on a few batches of brandy with good luck.
    If you are looking for a true intense apple flavor you are probably best off adding the flavor after distilling- either adding apple juice or adding back some wine ( hard cider) to the finished product.
    If you have had any commercial brandy you get most of the apple flavor in the nose

    in reply to: Instant potatoe flake #3354

    I’ve never made anything with instant potatoes- I would think it would get quite starchy.
    Did you add sugar to the batch you did?

    Are you trying to do a potato vodka?

    in reply to: Run times #3318

    A 5 gallon spirit run in my clawhammer still with a packed column takes between 5-8 hours- just depending on my starting ABV and how quickly I am running it. I always run my tails down between 10-20% ABV. I like to keep my still around 5-8 drips a second (pretty much right below a stream)

    How long is your current run taking?

    What is your starting ABV?

    in reply to: Stripping runs #3306

    1. Will 1 stripping run take away from the whiskey flavor?

    When I do a stirpping run- I run my still hot and fast- don’t pack the column and collect everything. I personally think you get a cleaner product when doing both a stripping runs and a final spirit run.

    2. Will a stripping run yield a smaller amount of moonshine than just 1 run would?

    I normally do 2-3 stripping runs in my 10 gallon still. I collect and save everything from those runs and then do a final spirit run. I think the final product is great and I can knockout stripping runs fairly quickly. I’ve been known to run 2 stripping runs in one day.

    in reply to: Copper versus Stainless #3304

    I personally have always used a copper pot- I currently use the clawhammer 10 gallon still.

    If you are going to use stainless I would suggest using as much copper as possible in the column- I would also pack the column with copper as well. Many folks (including small startups) use stainless pots with copper columns.
    If you can afford copper go that route- if not go stainless and use as much copper as you can elsewhere.

    in reply to: Rookies have a few questions #3299

    This is a general percentage

    Foreshorts- 5% or less of the run
    Heads: 20-30% or less of the run
    Hearts: 30-40% or less of the run
    Tails: 20-30% or less of the run

    in reply to: Did we overcook the mash? #3297

    There is some great information in the thread.

    When I make a corn mash I used flaked corn and a bit of malted barley for the starch conversion.

    Kyle has a good write on his page:

    I add an extra pound or two of flaked maize to bump up the ABV a bit- but it works really well the way it is written.

    in reply to: Distilling wine into Brandy #3264

    I had to do some quick math- 16 liters is around 4.22 gallons

    I would not focus on the temperature so much:

    Here is what I do:

    Crank the heat on the still until it starts producing
    Once it starts producing turn the heat down until I have a 5-8 drips a second (just below a trickle)
    Dump the first 150-300ml on a 5 gallon run as this will contain a higher percentage of methanol
    Collect and label jars while making cuts during the run

    It sounds like you were running really slow- I will run 5 gallons in about 6-8 hours with my clawhammer still. I also run my still until the product is at 20%. I will collect between 1-1.5 gallons of total product in 6-8 hours- this included heads,hearts,tails.

Viewing 15 posts - 31 through 45 (of 178 total)