Other discussions for folks new to the wonderful craft of home distilling.
I ran a sugar batch with turbo yeast. It burns in your mouth and smells like Jaquins Vodka. Smells and tastes like the cheapest stuff you can buy. It was distilling at a head temp of around 80-83 C maybe off on my thermometer. It was about 160 proof when I collected it. It would come out in a fast drip or slow trickle. I am using a reflux still. Do I need to let it reflux more and will that help the taste and smell? Not happy with first results. I ran it for about six hours and had to stop. I got about three 1.75L bottles diluted to about 85 proof. Please help that was frustrating to spend a whole day and get undrinkable results.
Last edited by fryguy17601
on Mon Oct 19, 2009 3:40 pm, edited 1 time in total.
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Read the Gerber thread on tried and true.
Put the recipe together.
Let it ferment.
Let it clear (refridgeration is a big help).
Run your still good.
Make good cuts
Let it air out.
Age in a vessel with a bit of head space for.............optional.
Trample the injured and hurdle the dead.
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