Home Distiller

All, I read somewhere that alcohol polished thru activated charcoal should be done from the bottom. Is this correct? Do I need to wet activated charcoal before doing this? What proof should alcohol be polished at? Is 24" long enough filter? Trying to get as pure vodka as I can. Ran thru pot still 4x...

Thank you all very much.

I have 5 gal apple wine that is basically left over apple parts (Skin, apple pieces, and core) from making apple butter.

My questions are:
how long can the wine sit in the primary fermenter under airlock, before racking off?

Can something happen if left to long?

Made molasses wash.

I do a vinegar and sacrificial run anytime I am adding new parts to my still that are in the path that my alcohol will take.
Whether I bought or made the part.

Did not do vinegar or sacrificial run when I added new cooling lines to my condenser, they are not in the alcohol path.

So he would need one of these? https://www.amazon.com/Vacuum-Pressure-Relief-Safety-Valve/dp/B07X35VQRJ/ref=sr_1_1_sspa?dchild=1&keywords=pressure%2F+vacuum+relief+valve&qid=1608183916&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFLMjE4REVBSDNIQVkmZW5jcnlwdGVkSWQ9QTA5ODM1MDgzVzFISFkwSkhDNTVXJmV...

Still Info: Still head design - CM Reflux packing type either size or compressed - Copper mesh rolled 16" (400mm) water temp outlet of RC - 61F (16C) column length - 31" (787MM) column size - 2" (51mm) column flooding level - ?? - don't believe I have this because I do not have plates temp probe loc...

Ok let me gather information and reply. Thanks

Why would he need a pressure relief valve?

He has an open air system.

All,

I searched for "take off rate spirit reflux" mostly what I got was pot still.

I am running my Reflux spirit run at about 2.4l(4pt)/hr.

What is your take off rate for Reflux spirit run?

Just going to get the average and add to my Distilling Notebook I keep in my still room.

Thanks
Cowboy

The supplier is in Frederick, MD - - Common Market Coop. --Local Farmers market. I do not know if they ship.

https://www.commonmarket.coop/

I found a bulk food store that sells grains at a cheap price. Would any of these not be good for fermenting? Bulgur Wheat, Cracked (ORG) Hard Red Winter Wheat Berries (ORG) Hulled Millet (ORG) Hard White Winter Wheat Berries (ORG) Oat Bran (ORG) Barley, Pearled (ORG) Popcorn, Yellow (ORG) Quick Roll...

Here is the Guides I use they are awesome Novice Guide for Cuts (Pot Still) https://homedistiller.org/forum/viewtopic.php?f=63&t=13261#p6815752 Better Operation of a Brew Shop CM Still (novice guide) http://homedistiller.org/forum/viewtopic.php?f=17&t=11265#p6798133 That should explain how to do cuts.

If you have Amazon here is a reverse Osmosis System for 60 Euros.

In the U.S. this is the difference between apple cider and apple juice. Apple cider is made from apples that are washed, cut and ground into an "apple mash" similar to applesauce. The mash is then wrapped in cloth and pressed into fresh juice. ... On the other hand, apple juice undergoes filtration ...

Mars, Thank you very much that gave me a lot of help on where to start and some things to look for I was not thinking of. All of you are awesome, I don't do this to make drinks. I do it to play, the alcohol is a nice by-product. My kids think I am crazy, I will do something until I have the process ...

StillerBoy, Ok Let me clarify my question. You are correct, not to clear in my first post. I mainly use Bakers Yeast. Bakers Yeast ferment temps are mainly from 65-95F (19-35C), from different recipe posts on this site. I work very hard to make sure my yeast is happy, ie: Nutrients, PH and not to hi...

I have tried searching slow or fast ferment but get either how fast it went or questions on why is it going slow. Just a general question on what you prefer. Do you prefer a slow or fast ferment and why? I am thinking a slow ferment will cause less off flavors, because you are not stressing the yeas...

30xs wrote: ↑

Wed Nov 18, 2020 4:22 pm

Local distillery is selling some used five gallon barrels with stands for $50-60. Picked up two. Not sure if the chat level. Now to decide what to start filling them with.

30xs,

I am in WV what distillery is that, and do they have more?

Cowboy

I just store mine in an old 10 gal green gas can. I am not going to drink it so I don't worry about it sitting in metal fuel can.

Caught it right at the beginning. Stopped still, let it cool a little, opened 1 1/2 inch temp tri-clamp added Ghee. Started back up after 200ml back to clear. Yea, Half full for Rum Got it.

Thanks Everyone.

All,

I had molasses coming through on my stripping run. My condenser handled it but what could have caused this?

Tabucowboy

WV Wild and Wonderful. Good place to be.

Ok I am very jealous of you PNW folks. I never find fruit trees here WWWV (WIld Wonderful West Virginia), that just sit there and I can get fruit from.

Made 2 15 gal batches of Pugirum. And ran my stripping run for Peach Brandy. Its a good day.

Love my new fermenters 20 gal each (Perfect for a 15 gal mash) only $15 each, they held beverage clarifier.

And they fit right under my burner I heat hot water with to add to my mashes.

Rock -- Propane here is $20 for a 20# tank

All, My new boiler is up and running. Oh my gosh, the cost difference between propane and electric is drastic. It is costing me $2.40 US to do a spirit run now. As opposed to ~$15 US for when I was using gas. Why did I not switch over Months ago? And it is so much faster 4-6 hours for a 8 gal spirit...

Why do you have the copper ring around the stainless ferrules?
Is it easier to attach to copper, and can you describe how they are used?

Would love to do that

Just ran 13 gal of BWSW low wines. I now have about ~50 jars of ~400 ML sitting and airing for a day or two before deciding cuts. First time with new electric boiler, I learned that at 40% power 5500watts my reflux section cannot knock it all back down, (Guess need a bigger reflux section or turn th...

I got a new fermenter. I am a little worried. I know it is food safe. But what was stored in it prior to me getting it was Ghost Pepper Mash. Basically just ground up ghost pepper hot sauce it was used to ship the pepper sauce to the bottling plant. I washed the barrel 5 times and rolled 170% grain ...