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Any contamination is going to be from it cooling in the coil and not being evacuated, that is why it is important to keep your coil disconnected until you achieve the correct temperature.

I think you are misunderstanding thermal equilibrium for chemical composition, but if you say so. Who am I to say that while methanol compound can be changed or mixed it cannot be diluted. Kinda like oil and water theory here when hitting its boiling point, sure it is mixed with the other compounds ...

Methanol boils off at ? Temp and ethanol at ? Temp? Correct me if I'm wrong but isn't there like a 30 degree difference??? Yup you are correct 100% pure methanol does and so does 100% pure ethanol . But there are neither 100% of either ….. so in reality …. You are wrong Ok, so now you think the com...

Methanol boils off at ? Temp and ethanol at ? Temp? Correct me if I'm wrong but isn't there like a 30 degree difference???

Yea, flame test is pointless, there won't be methanol in your spirit if you pitch your foreshore up to 180 degrees, to anyone that says temperature is half as way to do cuts denies the validity of physics.

dkslopoke wrote: ↑Thu Aug 29, 2024 3:07 am When I do my tests my flame is always clear. I can only feel the heat unless I do it in a dark room.

Lol, I thought someone would catch this

When I do my tests my flame is always clear. I can only feel the heat unless I do it in a dark room.

Lol, that video is fake. And the other test is introducing medium via wicks into the equation. In a well lit room as depicted in that video you shouldnt even be able to see the flame of good alcohol. Both spoons were bad alcohol. This video demonstrates the validity of the test... the test starts at...

Hello, I am a novice distiller as well, I use the temp and burn method with smell, usually don't taste foreshots and stop at %50 ABV so never get into tails. My still has a riser with "head" room and a valve on top so when heating up that valve is open until i hit 180 degrees. At this poin...

Thank you everyone for your input and help, I learned a lot, made mistakes, learned, <3. will def not pitch grains into boiling water next time and will aerate my wash as well. Hopefully this will produce more qantity of high quality wash.

. I did not aerate the wash at all because i want to starve the yeast of all oxygen to keep a clean flavor, I am using a solid ss still with chore boy pads This is surprising. It is normal to aerate the wash before pitching . The yeast needs oxygen in the initial breeding stage to build up a big en...

Been sipping on the %50 strait, Lovin it. :), I will add this recipe. 18 gallon ss still, copper mesh and ceramic collectors. 15 lbs cracked corn, 20lbs sugar, 1 quart raw honey. 15gls water brought to boil for adding sugar and sanitizing still, wait till cools to 110, add corn and honey. cool to 10...

.. can't see any advantage to starving yeast of oxygen during the time it needs to be multiplying. Actually, I can .. sort of. I remember reading here a while ago about a study showing that yeast which was in a mildly saline solution showed higher alcohol tolerance than otherwise. I think the logic...

Haste = waste.

How does a faster ferment lose abv? My mindset of over blooming yeast will surely evacuate the necessary proteins/nutrients for a strong yeast therefore leading to an early die off which inherently will be a lower ABV, this may or may not happen but in response to your question it is a likely scena...

Thank you very much for the temp advice, I dropped it down to 85. Now to the point of oxygen needed to breed the yeast colony i have a contrary viewpoint, I did not add any water, I boiled all 15 gallons and waited to cool, now the water will have some oxygen in it from start. My viewpoint is that I...

Keeping temp between 85 and 105 proves crucial. This bread yeast loves farting at 95 degrees. Added bee pollen at hour 20, having trouble keeping airlock wet,

Increasing ABV by using high doses of nutrients is great for making fuel, but the stress on the yeast doesn’t make for good flavored liquor. Bee pollen cannot be classified as a nutrient as the cell walls stay intact and are not broken during any stage of fermentation, Therefore the effect it has o...

I also added 1 quart raw honey during the cool down, this will help with starch and also will not convert to sugar immediately.

Update, after pitching yeast at 105 F i added dead yeast and will not pitch pollen until tomorrow. I was amazed after 1 minute of pitching yeast it looked like a volcano erupting in my wash. I did not aerate the wash at all because i want to starve the yeast of all oxygen to keep a clean flavor, I a...

Tōtōchtin wrote: ↑Sat Aug 17, 2024 11:31 am If it's a reputable study post it. The moderators can delete it if its incorrect or insurrectional material.

thank you, I did just that .

my goal with tossing the corn into boiling water was to help the flavor profile, not make it ready for for conversion by enzymes, I hope I didnt ruin my wash .

Cracked boiled corn sounds like a recipe for a burn on disaster. You should probably use enzymes to convert the gelatinized starch. Angel yellow label would work. thank you, the corn was tossed in boiling water and turned off immediately, I doubt very seriously it has been starched or gelatinous, a...

my current wash is 15gl's water, 15 lb's cracked boiled corn, 20lb's sugar. Yeast will be added directly to wash as it cools, 3tbsp bakers yeast, 1 pinch epsom salt, 3 tbsp of pollen and dead yeast flakes blended together.

https://ojs.ethnobiology.org/index.php/ ... ew/573/403

https://www.sciencedirect.com/science/a ... 4610014639

greggn wrote: ↑Fri Aug 16, 2024 4:08 am

dkslopoke wrote: ↑Fri Aug 16, 2024 1:02 am
P.S., How do I disable the tapeatalk ads thing?

Welcome to HD !

Here's how to disable Tap-a-Talk ads ...

viewtopic.php?t=65167

Ok, tyvm

Hello all o/, This is my first post other than the welcome center, I thought since there was little covering this subject I could contribute a little bit myself :), So I am researching yeast and nutrients at the moment as I need to "read up" to be successful. As I was deep into the researc...

Hi all, I go by dk or slopoke, most people just use dk. I have been exploring this site and reading about a little bit of everything, I have learned so much and have so much to learn "still" :P. Wonderful to be here as I am a new to the hobby and will enjoy being with fellow enthusiasts. c...