Home Distiller

all distillate will be clear,,color comes from aging in/on wood or other flavorings.

i really don't see a still unless it in the bucket?

dont know but gingerbread is sugar,ginger,cinnamon , molasses.

from what I can fiend pineapple at the most is 14% .
going by this the most you can expect is 8% must..

"but wonder who the first person to eat a chunk of lime was,"
it was probably done it by mistake,grinding corn/maze on a lime stone rock.
corn and stone dust all went into the pot.

if making a all grain then enzymes has to come from some place..

lay slices on a grill and toast until nice and browned.

". The difference between those two numbers gives you your potential ABV (if you care about such things,"
you may not care if doing sugar but many other washes,mashes do not finish at1.00 or below.so really its a good habit to git into.

try a few peach slices "caramelized"

this is typical..but will very ..

Total Fat 5.9g
69%
Cholesterol 0mg
0%
Sodium 0.2mg
1%
Total Carbohydrates 1.1g
14%
Protein 1.2g
14%
as you can see not much in nuts to ferment.

"wow that must be one hot garage to melt soldier joints!!"
Id say the leaks was "plunged" with flux? and not well soldered.
after sitting ,or time it came out ..

butyric acid Bactria I believe is a "colostrum"Bactria. witch is in dirt etc.can come from grain in contact with ground or heavy rain splashed dirt onto grain.low PH large starter (large amount of living yeast)will help ,,as will running as soon as its finished fermenting..as it is rather ...

"I actually measured the %ABV of my 25L wash, prior to distilling, which equalled = 10%"
Dont know how you did that??
7KG in 25L wash=1.107 OG,,,16.5ABV..or about 4l of 100% alcohol.

"lacto infection. They usually take place after the yeast has finished its job",
locto acid bacteria,,,thank sour like fermented pickles,food such as sauerkraut etc..
"eats" sugar so it can compete with yeast..lactic acid vaporizes at 200c...

Butyric acid bacteria ,,,,vomit...

with one L of wash you wont even git enough for a taste even if you don't make cuts.
if your not sure you want to do this, then fiend some thing for a boiler you can reuse.
most that do this are also interested in other things like preserving ,pickling,smoking meat.

at /before the start,,then leave it alone..

I had a wine fermenting in a corny keg,,i closed the top..after a day or so it started blowing off he safety valve, witch is at 150psi..so some serious pressure can be generated. and thats another way to carbonate,,place drink in a container like a crony keg..close and let it build up co2 then place...

the beer in a refrigerator size keg or the ones iv seen are aluminum.

ok its a keg ..most/best is to use a sanitary /try clamp and flange.

simple,,any still should not have pressure build up!!!
column size makes little difference on a pot still.taller a slight increases in reflux.
larger will give a place to boil over "if it has room to do so"..

most barrels have 1, 2" and one 3/4" npt,,but now it sounds as if you have a keg?

in general until it stops but can ferment seemingly for ever if it has starch.
because yeast can ferment starch but not well and will take a long time doing so.
so for most when the sugar is gone its done.

summer squish goes into casseroles for me
no recipe ,just chefs choice ,cut up squash
onions,peppers,garlic,left over bacon from breakfast? or how about the leftover sausage patty? cheese on top?
the heal from bred and a egg or two to stick it all together.
baked in oven until browned .

" Jim Tom can get his corn to malt. Wish I could say the same for my first try"
you probably have GMO

its not your still,its your wash..

"cold crash" will git rid of yeast but not so much the corn etc.

don't know exsatcly what your doing but let it settle and siphon off the top.

Im thanking its 3/4 cup//177g per 5 gallon.
do not use lite wight glass bottles.or those gallon jugs.they wont take the psi..

" be 2-3 drops per second am I incorrect in this thinking. Does this only apply when using a worm."

NO it applies to a reflux still,NOT A POT STILL

RED is sapposed to be for lead,,but other things such as oils in tales will also burn red.
heads will burn blue no mater the type of alcohol.