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Ran it 18 months later when it became obvious they were not going to set up again. Crystal clear as the yeasts had long since died & settled. Good clean stuff.
ArkyJ wrote:If this is your first run in a new still and you plan on drinking it. Dump it after you run it! Belongs to the angles.
If it's for an engine, guess the angles are SOL!
johnboy1234 wrote:What happens if I only do the vinegar and water run, and not do the sacraficial run of fermented wash and water?
Will it make me sick or just taste crap? How much vinegar should I use in the water and how much sacrifical wash with the water?
johnboy1234 wrote:THANKS rad14701
It is foaming whenever I give it a stir, anything I can do about that?
johnboy1234 wrote:I might have to buy another bucket and some more sugar and start again. .
olddog wrote:I have got 5 fermenters
I hate waiting.
johnboy1234 wrote:That slow wash of mine after 16 days has finally stopped bubbling and it is just below the 1000 mark on the hydrometer, approx 1/2 inch from the 990 mark. This is the best reading I have had. So I have it outside in 5C temperature to settle and I will leave it there for a few days before distilling. The only thing that concerns me, is it has a slight apple smell to it, is this a problem? Also it tastes a bit sweet, nowhere as sweet as it was about 5 days ago though.
johnboy1234 wrote:Well heres an update about using a brand new "Modern" still.
I just rang up the manufacture and asked about whether it was necessary to sacrifice the 1st wash through the still and they said not at all. I told them that I had read that it was necessary to wash out the still of welding flux etc with alcohol so it is totally clean. They said with brand new modern correctly manufactured stills all that was required was to half fill it with water and run it for an hour.
So is this just dangerous sales talk, or is it true that modern stills are made so you don't have to sacrifice your 1st wash?
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