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I guess what I'm getting at is I don't get how a sweet feed run can taste just like a sugar wash.

It gets up to temp pretty quick around 134 I would say, then I back the heat off and slow it down. And since I'm running a 2inch traditional pot still head I was told not to really pay much attention to the temps. Also I never change the mash bucket either ( use the same bucket from start to finish)...

The bird watchers was red star, and everything has been a 5 gallon wash. I'm still learning how to make propper cuts, but everything from start to finish has the same smell so its hard for me to make proper cuts. My wash is clear and I run through a filter a couple times before it goes in my pot. Ag...

Thinking about it.

So far I have done 3 runs 2were with turbo (bad I know) second was red star yeast. First run was sweet feed AMD turbo, second was just surgar and turbo....third was birdwatchers and they all taste and smell like tequila kinda....any ideas.

Place cover loosely, to let CO2 escape, keeping flying nasties out. There is so much CO2 coming off; there is no need to worry about oxygen coming in contact. Place bottomless styrofoam box over fermenter. Dangle lit lightbulb through small hole in lid. Bulb must be strong enough to keep the mixtur...

Ok, thanks fellas.....I am in no way ready to do this yet, I was just curious. I have been doing little 5 gallon runs just to try and figure out how to.do cuts and that alone is difficult for me. I have been reading all the threads about it but I'm.just a hands on learner so reading it is harder for...

I have noticed a lot of ppl say that they will re run the heads and tails of a run, so I have a couple of questions about this. First one is after you have collected enough and decide to run it back through, do you still have to collect a certain amount at the first (forshot) or no. If yes do you co...

I can some my novice mistake up in two words.....Turbo Yeast.....make some yucky tastin stuff.

Maybe you have already answered this, but why do you not put it in an a sealed ferment bucket with a water filled airlock after mixing instead of on the third day.....or can you. I was just curious, I noticed in the first of this thread it say to put in airlock on third day.

Will do...thank ya Richard

Been browsing some posts in the forum for the last hour or so just trying.to soak up as much knowledge as I can, and it amazes me how smart a lot of you ppl are....Ur talking about enzymes and phenol and all kinds of big words...lol....anyway a little off topic I know, I'm just enjoying the reading....

What are you using for nutrients with the red star?

Quick question.....I used turbo yeast on just a regular sugar wash and of course got a terrible flavor so would I be able to redistill what I collected to get rid of the nasty taste. I also used turbo on my sweet feed and they tasted the same.

I take it taste comes with experience...lol....cuz it smells like tequila kinda and burns Ur tounge like hot food would, and the fact I used turbo yeast might have something to do with it.

Ok that explains a lot, because the mason jars were still warm prolly 105 degrees if I had to guess. I just wanted to make sure this was normal.

Not sure why this double posted

I did a small 5gallon run this morning and was checking the proof all the way up Untill 90 proof. When I got back to the ho7se, just outta curiosity I thought I would see if it was flammable...well it was, why would this still be flammable.....any ideas?

Right on...will do....thanks fellas.

I trashed it because I wasn't sure if it could stay in there for another week until I was able to get to it again.

Ok. Thanks for the input, every little bit helps. And even though the run wasn't a complete success I still had fun....thanks again.

That was one thing I was having trouble with was keeping a steady heat, it just wanted to jump up fast ass hell once it hit.about 160. Also would it make since to pack my still head or is that just for columns only.

ok so I did my first run.last week and it went decent I guess. I started with 10gallons of sweet feed wash. I'm using a propane burner and a 15 gallon keg as my pot. I hooked my water up when.I got to about 130 degrees. I got my first drip at around 155. But it was an easy 5-10 seconds between drips...

lol...figures.....thank you

Sorry if you guys have already covered this in this post but i got tired of reading after about page 27...lol

so could someone convert this to standard and not kg and for a 5 gallon wash for a newbie....this recipe was recommended to make a neutral flavor for making mixes like apple pie. Was gunna give it a shot but my math skills are as good as a 2nd graders.

I was wondering if there is a certain recipe for like a neutral kind of shine..... meaning something i could distil that i could add some flavor to afterward...like a apple pie mix. Would UJSSM work or would sweet feed work ok. Just wanting an expert opinion.

I just got some moonshine from a friend, he said he got it in Memphis while visiting his mother...anyway it tastes kinda like Japanese sake almost...i mean iv tasted moonshine before but figured maybe it was made with something different...i proofed it and it was 90 proof so its to high to be sake b...

but as far as the process i described with fermenting and distilling it would work?

Could you use and apple pie recipe and use it as a mash minus the alcohol, and just add yeast then distill it like you would a normal run. Would the flavor carry over enough to have a good taste, and would this work with other flavors like say cherry's or a lemonade or something...again im new so be...