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It’s easy to sit behind a computer and say I’m doing shit wrong. But your not saying how to do it right like tubbsy is saying. We know how to cope with the issue(some know how to fix it, but is a close guarded secret) What is there to say, I read frustration for not being spoonfeeded, other than th...

I assume that the same with most. We know how to cope with the issue(some know how to fix it, but is a close guarded secret), but is more time and work than is needed to make something to deal with it. I have friends in the fabrication biz, and was going to have a new stil build out of 2 beer kegs. ...

Mars, with respect, it is you who is missing the point. There is no point talking about modifying your mashing and/or fermenting procedure if you are making rum. Rum will foam and maybe puke unless you run slower. That's exactly was you are missing.. failure to understand how a wash is made and its...

Has any one build a boiler, but put in a perforated layer? Such as copper plate with a bunch of holes, or stainless? A while back, while I was bored I used a really big wad of copper mesh, that hung below the 4" triclamp outlet on the boiler. After the mesh and expandable frame work was pushed...

Try turning the heat down. I know you’re just wanting to get through the run, but if it’s puking that bad, slow down. And if that doesn’t satisfy you, just plan for it to puke. I mean, plan to do a spirit run AFTER collecting the low wines. The crud you puke into the low wines will be left behind i...

Maybe mechanical is the wrong word. In my head as I sit here and watch my buccaneer bobs wash puke out my 15 gal ‘stil. I’ve used butter and it helps. Does it cure it 100%? No. I run 10 gal in the still which is 2/3 and put in a few TBS of butter. But the wife looks at me when I take butter out to t...

Welcome to the forums!

I’m from Belleville, in between GTA and Ottawa.

Those are the correct seals.

Other say that PLATINUM CURED silicone is okay.

The issue with PTFE is that it is hard. And isn’t malleable. That’s why a lot of people just use flour paste.

How much is that ‘still?

No, but that's off course the trick. 50/50 water/molasses, heat up to 85 degrees C. Gunk settles at the bottom. Draw off above that and work with that. Regards, Odin. Try that and report back. Maybe that's our issue as the SG is getting to high. Next batches I will go back to clarifying. Just takes...

Interesting to see where this goes. I have the same issue with my blackstrap. One generation goes fine, but if I leave like a little sludge at the bottom and use some backset and fresh blackstrap to fire gen two ... it goes wrong. It starts fermenting, then stops. After a day. Not that it is done. ...

shadylane wrote:55 gallon ferment in an oven?

This was oven oven as it was being built, the oven is mainly for powdercoating but seems to work great for maintaining temp.

Nutrients have definitely been expended... If you were to add tomato paste for nutrients I'd recommend adjusting the pH up as the paste is acidic... Good to know about the tomato paste and it changing the PH, thank you. Surprisingly enough i didn't have any in the cupboard. :esurprised: do you have...

Sounds like you might have used up all the nutrients. The nutes you had in the original molasses was probably only enough to get you so far. The teaspoon of DAP you're adding with 20 lbs. of sugar probably ain't near enough for that volume of wash. okay, ill get another bag of DAP and add some of i...

Ole boys aint messed with much rum but you sayin 29 lbs of suger to the barrel if I read it right. 1/2 lb to gal aint much So I'm tole 29lbs from the molasses, but after that has fermented, i added another 20lbs, then let that ferment again and add another 20 lbs of sugar. so a total of about 70lbs...

NZChris wrote:How much fermentable sugar was there in the molasses?

i used 13gal of molasses, and the ingredients card says "total sugars as invert" 35%, so 4.2gal of sugar converts to 29.63lbs

A) a ph of 4.4 will not cause a stuck ferment B) how do you know it's stuck? Without this info we can be of no help at all. oh, i just read a post that someone said 4.7 was low, so figured 4.4 was way worse. sorry. Whenever i add more sugar to the barrel, after a few hours i can hear it working, as...

this is a third gen wash, i only use about 10 gal of backset to a 55 gal drum. after fermenting out the sugar in the molasses, i added 20 lbs of sugar and it fermented that off. added another 20lb sugar and it seemed to stall. took PH reading and it is at 4.4. so after searching here, i need to up m...

Okay. Thanks for info. I read that link.
Looks harmless. If anything might be "some" nutrients in it.

I search the forum through Google and could not find an answer. I bought another 10gal ($12.76) of molasses from the feed store. As you can see the ingredients are minimal, but not sure what the "cattle condensed whey soluble" is. Anyone know? I've made a few batches and it ferments nicely...

My question is when you are clearing the first time after boiling your water and puting it in with molasses. Would you not loose all your nutrients after clearing it and racking it off? Welcome aboard, Power_Man. Yeah, you might lose a little bit of nutrients, but I think the majority of them stay ...

Hey!

I'm giving this recipie a try. I love Kraken rum and I'm looking for something similar.

My question is when you are clearing the first time after boiling your water and puting it in with molasses.

Would you not loose all your nutrients after clearing it and racking it off?

getting your panties in a knot ain't gonna help you here, folks don't go back in time to see your first post. Just relax and take in what folks say, if you don't like what they have to say ignore it. Easy details are important in posts when looking for help. The more the better. 300ml is a long way...

I have read it a few times. i have done a lot of reading, and still continue to read and learn every day. my brain can only comprehend so much before it says it needs to do it, to fully understand it . thats kinda why i started simple with a sugar was. also not having a alcometer i couldn't tell if...

bellybuster wrote:no need to get all bold and underliney........ The guys just want to help you out

i went bold and underline, because i was replying in his quote so he knew my responses to his question. the bottom one i though i was still in his quote.

Ill edit it so it doesn't look at "rude".

That 300 Ml seems way to low for a 15,5 keg still. :wtf: 300 Ml should be the foreshots and a part of heads, not even starting to draw of hearts. I would expect rather 3 L or more from a run like that still. It seems to me something very strange is going on there. im sorry guys, 300 ml was wrong. i...

Danespirit wrote:How big is that potstill Power man?
Alcohol only needs to be around 50% to burn.
That's why it's recommend that people dillute their alcohol before making a spiritrun, to around 40% vol.

Its a standard 15.5 gal Keg

is it needed to dilute it down if its not an open flame potstil?

Started a sugar wash three weeks ago just because sugar washes seemed easiest for my first couple batches. So after it finished fermenting and clearing i did the first stil cleaning run. quite surprised in how it turned out. My new alcometer was broken when i took it out of the pack, so i don't know...

dropped the hydrometer in the bucket and it sat at 0.990, tasted it and it didn't taste sweet.

Have you checked the gravity of it at all. I haven't, i'm still a little confused with the meter thing, and temps, i thought i figured it out, but them it doesn't add up in my head. What is making you say that it failed? i think that because the other one is still bubbling, and its a different colo...

I have made one wash that is about to be my first test didtil (will be to clean new stil), and my second attempt i made two 5g batches. 1st one is working fine, second one is not. it is a different color. i mixed em both at the same time, with same ingredients, except sugar may of been a bot differe...