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Thanks for your input. I ran the still full blast with nothing but water and no cooling fluid for about 20 minutes. It smells nicer now. I'll be rerunning it to be absolutley sure.

And here is the cotton ball, just incase it matters. The blue spot is faint. It would have been a short spurt of blue. I was checking it every minute and never saw the distillate turn blue.

I searched all over this site and could not find any posts involving this specific scenario. I have a solid copper 10 gallon still that I have been successfully running for over a year with no issues. I built it following the EXACT design of the stills on Clawhammers Supply's website.Today in the mi...

I know this is a super late post on this topic, but I finally got it to work. I eventually started trying flaked maize, since the starch is pre-gelitanized. However, I could never get it to taste sweet. Then today, after looking back into it, I realized why the mash would never taste sweet or fermen...

Where in Colorado? I live in Colorado Springs and love that we have so many breweries and distilleries here. I'm curious which one you associate with so I can try it.

I go slow at the beginning to take the heads off to use as solvent, then I crank it up to get the rest out, then I do a second distillations with less harsh heads. I'm not drinking stripping runs.

I'm still experimenting, trying to find a method that works, and after reading an article on the parent site about how settling out the yeast is some great distillers secret, I've decided to try it. There is a common flavor that occasionally lingers strong in the distillate. Its hard to explain, but...

OK so you were aiming for close to 13%, much higher than I would but doable with the right yeast ( maybe not the best result though) . You have about 7% out of a possible 13% give or take. You have somewhere around 6 or 7 lbs of of sugar left in there or even allowing for a heavy molasses brown sug...

All the details of the wash are kinda spread out through the posts, so I'll condense them all here: Its a 10 gallon wash. I used 18 lbs sugar(6 brown, 12 white). I used bottled water and boiled 2 to 3 gallons to dissolve the sugar. I added one of those small lemon juice capsules to the wash (which I...

Is that possible without the mash tasting awful? It tasted really good to me.

Is it OK to use a propain burner when distilling moonshine? I read that it's best to use a hot plate, that way you don't have an open flame near a container of alcohol . Is that true? Because I'm more inclined to get a propane burner for my 16 gallon reflux still. Stimpdog, are you gonna get a hot ...

Its a sugar wash with 12 lbs white sugar, 6 lbs brown sugar, fermax yeast nutrient and 4.5 ounces of lemon juice. It tastes really really dry, and it dries on the fingers with no sticky sugar residue. I'm pretty sure its done or close to done. I could imagine that the PH dropped and my yeast stopped...

I used the recommended amount of fermax nutrient and added lemon 4.5 fluid ounces of lemon juice for ph at the start. Just to be clear, I'm wondering if this phenomena has happened to anyone else. Its happened to me under different circumstances with different types of wash. If there was still sugar...

Sorry, for some reason I accidentally deleted that part when editing. OG was 1.082, FG was 1,028. It should be lower, but I'm assuming that this issue that I've always had is the culprit, since the wash is dry. Its been 8 days at 74 degrees with wine yeast. This is a very routine wash that I do, and...

I've noticed when I've made sugar washes up to a high SG, that after the fermentation has finished, the wash is thicker than it was, but in a different way. Its almost as if gelatin was added. Could this give a false FG after fermentation? And does anyone know why the wash does this? Its not unferme...

I have a 12 gallon still and I only run it on a propane burner. I only run it outside on my back porch and it has never been an issue. Some people like electric better because you can control the heat more accurately. One upside to propane is that it heats up the still faster than electric can. I wo...

In all likelihood your enzyme was an alpha-amylase which facilitates the liquefaction of starches. You'll need a glucoamylase to further break down the starches into glucose. I *highly* recommend you visit https://enzymash.biz/index.php?route=common/home" onclick="window.open(this.href);r...

So I tried a small gallon sized batch, similar to Greggn. I used a pound of starch to a gallon with tap water(since I wont be fermenting this one). I used regular amylase enzymes from my brew shop as the instructions said. I must have left it on for two hours around 155 degrees and kept adding enzym...

I posted the following a few months back ... ****************** Friday evening I found myself alone in the house when, poking around the pantry looking for dinner, I spied a 1-lb box of corn starch. Nearing the end of my second AG wheat vodka I thought "let's give it a try." So, a pound o...

While its been fun engaging in such an epic forum war, I am still really interested if anyone else has tried this already and wants to share their experience. I'll check out the potato starch thread and see whats going on their, but I would like to hear from people who have experimented with using J...

Dude, get over yourself. Do you need a "safe space" here? Perhaps we need to create a new sub-forum where people can go when their feelings get hurt? Stop thinking about yourself. Take your whipping, lick your wounds and move on with life. You may not have been rightly accused of somethin...

I'm seeing an awful lot of novices with low post counts trying to advise me on how I should be responding to their questions and this needs to stop... I've been here going on 10 years, read the entire forums for several years before registering, and have been participating in the craft for going on...

To everyone who wants to stand on my nuts about asking this question as if I did 0 research of my own: You are wrong. I researched this for quite a while, and wasn't able to find any information on using JUST cornstarch and enzymes to make shine. I was also hoping to hear from other people who have ...

Believe it or not...this very question is actively being discussed in this thread: http://homedistiller.org/forum/viewtopic.php?f=11&t=64693 I know its worlds easier to ask the question than to search and read. But that's just lazy. I understand you're new here, so THIS time I gave you a link. ...

Lots of opinions over in that mandatory reading section . Questions you didn't even know you had are answered right there . Before you get all bristly and pissed click on my name and scroll some of my first posts . See for your self what a dick I could be when I came here and how I got my legs stra...

I feel your point Pooch. This forum is full of people who take their forum status way too seriously and feel the need to be condescending turds. There are some really experienced distillers in here though who have a life, and are happy to answer your questions without the pathetic backhanded remarks...

I've made lots of sugar shine and the results are always a little different, but usually has a really unique aroma. I like to do 2 pounds brown sugar and 6 pounds white in a 5 gallon wash. I've used the funky smelling nutrient and a ukranian samogon (самогон) recipe that called for lemon juice and t...

This is a link to corn starch manufacturing and science. https://corn.org/wp-content/uploads/2009/12/Starch2006.pdf" onclick="window.open(this.href);return false;" rel="nofollow About 70-72% of whole/cracked corn is starch by weight. While corn starch if I am reading this correc...

Believe it or not...this very question is actively being discussed in this thread: http://homedistiller.org/forum/viewtopic.php?f=11&t=64693 I know its worlds easier to ask the question than to search and read. But that's just lazy. I understand you're new here, so THIS time I gave you a link. ...

Believe it or not...this very question is actively being discussed in this thread: http://homedistiller.org/forum/viewtopic.php?f=11&t=64693 I know its worlds easier to ask the question than to search and read. But that's just lazy. I understand you're new here, so THIS time I gave you a link. ...