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I've made about 5 runs on it so far but just stripping runs on bourbon mashbill washes making low wines.Im thinking ahead on different modifications to.work on efficiency and cooling conservation. Right now my bottleneck is mash making. I just acquired a 40 gallon fermenter and made one batch tonigh...

What if I added this instead

So I have the Vevor 18 gallon still shown in pic#1. I've read and seen posts where adding more height to the column helps. I'm considering adding a 2"x18" spool piece between the existing column vessel and the pot top. (See pic#2) Inside the existing column is a plate and some ceramic ball...

This may not be the right spot for this topic but maybe if the moderators have a better spot I think its a topic that could lead to some interesting observations to share... So...I am a bourbon lover and have a pretty decent collection of about 30 or so different bourbons. After having made a few ru...

I wasn't sure if I reused any of the grains as well or just the backset. I read Uncle Jesse's and he kinda reused all of the grains.

Deplorable wrote: ↑Sun Apr 04, 2021 7:14 am Just a few in there with the ceramics.
You just want copper in the vapor path to deal with sulfur from the fermentation.

Thank you!

[quote=DJR1967 post_id=7663258 time=1617509520 user_id=84121 [/quo But if you had a heat sink submerged in the pool with a closed loop water system through your still, then you could transfer the waste heat to your pool. And it would actually be a benefit to help keep the pool water more temperate,...

Is it sourmash because the backset is added to the next batch? Or do I need to reuse some of the mash bill from the previous run as well. I have the strained out corn/barley/rye sitting refrigerated in a kettle since last night with 3 gallons of water.

Collect in the same way for each of the runs. On the Spirit run, add some copper to your vapor path, let your jars rest and make your selections for the blend, based on smell and taste as outlined in the guide to cuts and the better cuts threads mentioned above. Thank you for the advice! So when I ...

I should have mentioned...I did a vinegar run followed by a steam followed by a sacrificial 4 gallon run of some fortified wine I made a few years ago. I did taste each jar as pulled and noted where I approximated the heads ended and where the tails began. Initially I was just looking for the nastie...

What about circulating water from an above ground pool through the condenser. My still is 100% stainless. I was considering circulating using my pool as a cooling sump. 6000 gallon heat sink and may help to heat the pool a bit. Comments?

Made my very first mash and ran it today. Here are the details: Vevor 18.5 gallon reflux still heated by a propane turkey fryer Mash bill: 70% Corn 18% Rye 12% 6-row 48 Hr Turbo yeast My first mash produced 9.5 gallons of wash @15%. I wanted to run the first run slowly as virtually all the advice he...

Hi all. From upstate NY. Longtime beer homebrewer, wine maker and bourbon drinker. Dove in head-first with an 18.5 gallon Vevor stainless still. Looking to make much more than just moonshine. Looking to learn the fine art of mash bill, aging, and everything to do with craft distilling. I am an avid ...