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So it sounds like the problem with turbo yeast is that at the end of the day it's still just yeast and not magical 48 hour fermenting powder, and anything that would stress yeast (like trying to rapidly ferment a high grav wash) will stress the turbo. Am I getting that right? The 1st problem with t...

Nice one res, though it led me to wonder how many molotov cocktails got drunk instead of thrown?

Looks like the video editor is to blame. During most of the collection scenes there's a different container and a cotton/muslin filtering cloth. I suspect the collecting in pail was only supposed to be shown as a demonstration of how clear the output was.

Any potentially dodgy components in the T500 are in the column. The pot head doesn't have any. You could reduce your initial outlay by getting the T500 boiler and the pot head and using the standard lid that comes with the boiler. You will want a cheap SCR power controller to reduce the speed of you...

Yep - pretty sure that was a veiled invite into some "Inner circle" there Otis - :) Yes, it was. ;-). I didn't tell the whole story, but after a few followup conversations, I'm gonna be showing my still to a few folks there in a few weeks time. This gets me thinking about the ol' days, wh...

I'd be tempted to nuke (microwave) anything that tastes too sweet.

Welcome. Starting is slow (reading, reading more, starting wash, buying/making still, learning to use it, experimenting with recipes) You'll get a lot more out than you put in (eventually)

As a under 1 year newbie, I can't stress enough that that some of us are more chemists and others more chefs, but I surely remember first spirit run buzz (as well as sneaky sips from first stripping run). Just stay safe and enjoy your hobby, learning and most of all your produce.

IF you are using the turbo yeast etc that likely came with it then with the best will in the world, read as much as you can about double distilling (strip run, then spirit run (2nd distillation) into small jars while making cuts) etc etc. Your still is better than many here will give it credit for a...

cheers for the feedback :thumbup: will get a power controller for sure then and fiddle around with heat setting until I nut it out, would you guys recommend spending the extra for the copper dome or just fit the alembic condenser to the standard T500 lid? I would suggest starting with the standard ...

I positively appreciate that there are a couple or three threads on this "simple" recipe/subject. At school sometimes a different teacher's approach suited me better or a different textbook and such it is in life, so I'll always be happy to have a couple of different viewpoints as referenc...

You guys make me laugh. Thiamine (vitamin b) will reduce how quickly alcohols including ethanol kill us, but I laugh at how avoiding silicone contact to ethanol is advised, while we're clearly shortening life expectancy ourselves by drinking alcohol anyway. The relative reduction of heads and tails ...

I just read on a different forum that using a reflux still to extract foreshots and heads, then switching to a pot still to extract hearts with flavor would work, but I've never seen that talked about here?

Tater wrote:please take to proper forums . this is for welcoming.

It's his first post so belongs in welcome center and I for one learned from ShineOnCrazyDiamond's response.

I gave you plenty of room to call me names and express your opinion, but that reflects on your credibility, not mine. when this was posted I re read all of still_stirrin's posts in this thread 3 times. you should do the same. opinions I found, but no name calling. I exchanged igm's with ss and resp...

Apparently the rest of you never answer your phone, watch tv, take a piss or do anything else except focus on your parrot. BINGO...!!! :clap: No distractions from distilling... Everything else can wait... I'm unavailable... I'll piss in the sink if I have to... Respect Rad, as I'm sure your runs ta...

The majority of UK supermarket brand spirits use a "triple distilled" neutral from one big company and are then flavoured. I'm pretty sure it's from a sugar wash, but am open to correction. edit : I was wrong for the premium, right for the basic http://www.ethimex.com/pages/high-grade-etha...

I think there are threads here on that. A latching relay can have as many safeties, switches and timers you want daisy chained latching it on. And there's fixen to be another Not automation, just designing the electrics to protect the still from operator error That I will follow closely. Hopefully ...

I believe you will find running spirit run fast will help. Using dunder (wash left from stripping run) in next wash ferment is worth trying. Some people stop at 60% abv but then add late tails (30-35%abv) as they think there's loads of flavour there and they are past the manky congeners There's so m...

There is no need to limit the vapor temperature. You need an alarm to get you off your arse to swap the jug. If you know what temperature works for you, use some type of thermostat to activate a ram to tip you out of your damn rockin chair. Fair point Sir. I would still want the power cut off if I ...

I run a pot still and I've never measured a temperature anywhere on it. But I do know that I need to increase heat as run progresses to maintain output. This doesn't help you make your point. You may need to maintain heat to ensure run progresses fast. Many people reduce heat for a slower run. I do...

All good Michigan. The wiser than me have told me I need a raspberry pi or arduino (or a timer connected to pid, if I'm being agricultural). I will likely use a grainfather controller. Limiting vapour temperature may have been a better description, compared to controlling. I love how no-one berates ...

I believe that navy rum was made in wooden stills which certainly wouldn't be easy to replicate.

My best guess would be to oak age some of your bacardi type stuff or stuff made with more molasses and then redistill it. As you say, this would be a potential good use for your heads and tails.

I'd love a couple of those for low wines between strip and spirit run.

I have no idea what US name is but in Europe we use 5 gallon or larger fermentation vessels that can be either a bucket with lid or a similar plastic vessel to your carboys but with a much wider neck.

Still_Stirrin is way wiser than me. If it's sharp at front of tongue it's heads but that should be obvious from day 1. Plan a is leave lid loose on your spirit and let the sharpness evaporate. If it's at least a decent strength (30% abv+) it shouldn't be getting sharp later strong enough spirits mel...

I feel relieved. When I entered this thread, I hoped another member would confirm we if I am right or contradict me if I am wrong. But noone answered. I was a bit nervous... I was nervous about advising someone who clearly didn't have a clue, to do something so obvious that they should have been ab...

I'm missing the point here. You could have bought a new hotplate or internal element for $20 that'd stay on constant boil at max and a SCR controller for $3 or so?

Pikey, you are clearly making good conservative cuts with as you say a clean wash so getting good hearts and no heads included, so nice and smooth. I don't carbon filter, but do prefer a double run. No criticism, just preference. If I were to make a suggestion, I'd try using the dunder from a run in...

I rarely drink commercial white spirits any more, but people clearly mistakenly associate "bite" from heads with alcohol strength. I had a couple of visitors the other week. One is a friend. The other is a friend of the friend, so an acquaintance at kindest. Mister know it all complemented...

As you say, it's definitely a copper thing. Strange that it's showing up in worms specifically. Everything I read points in same direction eg http://distillique.co.za/distilling_shop/blog/33-blue-distillate-and-how-to-correct-it" onclick="window.open(this.href);return false;" rel=&quo...