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I agree. Got mine helping me with malting barley. So far so good. But I wouldn't let her near the still.

Aged UJSM, 80 proof, neat,

Great job, blue. Thanx for the follow up.

Welcome, I love the name too.

To answer your question, you probably want to use one ounce of baker's yeast for that amount of wash. I would probably lower the amount of sugar to get your specific gravity to about 1.07 at the beginning of the fermentation, probably no more than 10 lbs. or so.

I've had this mold even though my mash was airlocked, but over an extended period of time, a week or more.

What could secondary fermentation mean?

Good luck Crow. You will never look at commercial liquor the same way again.

There is a gut reaction to say it should never be done, and I was at first hesitant, but I agree that it could safely be done. If you're monitoring the proper variables and creating an immediate shutdown in the event there are irregularities, I don't see a reason why it couldn't be done. But It soun...

Interesting mix of grain. I'd be very interested in how it turns out. Please follow up with this post.

I've used two multi-vitamins for a 6 gallon wash in place of tomato past and have found it to be sufficient. No off flavors or colors either.

Same here. Had that last week as a matter of fact. Ran it as usual and it turned out normal.

I wouldn't waste the kegs on a sugar wash either. Save the kegs for a grain mash. You'll get a much better product. Use a sugar wash for a neutral such as vodka that won't need aging.

Don't leave your still unattended.

Cent, I do almost the exact thing that Truth does with a half barrel planter I took apart, except I don't sand off as much. I just take of the discoloration and leave the char alone. It has worked great. After three weeks in 62%-65%, I get a great smooth flavor and great color. Can't imagine what it...

Some say that aerating during fermentation will decrease the amount of alcohol and the quality of the wash. I have not experienced this. Some stir during ferment. It seems that this could have the same effect, but maybe I'm wrong. I have found temperature more important to the fermentation quality.

Could it be something other than the amount of the yeast? I use about 70 grams of baker's yeast for 25 liters and I've never had a problem fermenting out in about a week. Do you aerate during the ferment? In my washes, I have found that to be significant in speeding along the process.

Well said truth. I agree with you 100%.

Sealing up the vapor leak didn't work. I thought for sure that would be it, but still surging. I checked the condensor for any upward slope, but there doesn't appear to be one. Also, when it spurts, the distillate is not discolored at all. Thanks for everything so far, any other suggestions?

Thanx guys,

It looks like I had a small leak in one of my lyne arm joints. I fixed her up and I'm trying her out right now. Hopefully that's it. I also took some of the mash out so it's not so full.

My still is a rather traditional type pot still, no column, with a lyne arm on top, with about 18 inches of copper tubing running into the worm box condensor. I heat it with propane.

That's something I considered too, that it was being held up somehow, but the slope is downward throughout. I'm baffled.

I am running a pot still, about 6 gallon capacity. In my last couple of runs of UJSM, instead of having a nice smooth stream from the condensor, I am getting surges, where it almost spits, followed by streams of output, followed by little to no drips. This pattern repeats every minute or so. Any tho...

I learned best by doing my first runs in a pot still without a thermometer, using only my senses, then using a thermometer on later runs to ensure that the temperatures were consistent with my senses. That's what I would recommend.

Believe it or not, I enjoy making it more than drinking it.

Welcome Nonny. I believe the corn experiment you're referring to was on this site, posted by Pintoshine if I remember correctly, a member here who knows a tremendous amount, seemingly from experience. I'm not sure where it was exactly, but keep looking, I'm sure you'll find it.

I like Rule #6. It's an important point not often made. Your still is an individual. You must get to know it. This site is a great guide to learning and understanding your own still and why it may do what it does. Nothing can replace the experience and knowledge you gain from your still.

Lees, Lees Me - The Beatles

Your point is well taken and has been made on this site many times.