I am a beginner distiller; yesterday was my fifth attempt. So far I haven't ran into any issues, that is until yesterday. I started using a five gallon water jug for my mashes a few weeks ago. Yesterday was the second time I was distilling one of the "larger" mashes. The first time went great, I had 2L+ of great stuff from it, but to my surprise, yesterday's event was a disaster. Everything tasted like fusel... The heads even smelled like it. I haven't ran into this problem before.
I am using a 9 quart pressure cooker (replaced the pressure valve with a 1/4 inch brass fitting to connect to the condenser). Usually My heads comes out at 198-200 degrees(f), I catch everything from 202-207 respectfully. I usually catch and tastes everything after that and either decide to keep it or throw it in the next bit of mash.
What's happening? I don't think I did anything different from last time. The mash was slightly different, I only used half the yeast than I did last time. Could that do it? I really don't think so. I would expect that its something to do with the distilling process, but what could be so different than the last four times?
two weeks of waiting for the mash to mature... I'm pooped out now.
I hope someone can help!