By mistake I put my thread in wrong place. So moderators closed it. I still need advices, if possible. This was the main talk:
marath wrote:Sat Aug 21, 2021 2:01 pm by marath » Mon Aug 09, 2021 10:15 pm
Well here goes again then. I didn't write before because I had 5 litres of very tasty moonshine and I've left the rough 3 litres sitting there so far. But the tasty 5 litres are gone. I distilled moonshine based on sugar mash, corn flour, water and yeast. The first 5 litres were made with mash, which only gave about 500 to 600 ml for every 9 litres of mash. Then we increased the sugar a little and started to take about 1 litre for every 9 litres of mash. The point is that the 3 litres we made with this mash had a very alcoholic smell and a very rough taste. Smells a lot of ethyl alcohol. As we make a 9 litre mash, I always throw away the first 100ml of distillate. And when the alcohol drops to 42 or 40 vol, we stop distilling. On average, either the first 5 litres of distillate I made, which tasted very well, or the 3 litres that smell more of alcohol and taste rough in the mouth, have around 48 to 49 vol. The question is: will these 3 litres that seem rough to me have any problems or can they be consumed? If you do a second distillation of these 3 litres, can the flavour get better? If yes, how many ml should I throw away at the beginning of the second distillation? Thanks
So, to this second distilling that Twisted Brick advice What cuts do you recommend for 3 litres that I have in this rough moonshine? Should I wast the firs 200ml, or just 100ml? Should I stop distilling at 40% vol alcohol or 38?marath wrote:Sat Aug 21, 2021 2:01 pm Subject: Hi there
Twisted Brick wrote: ↑Mon Aug 09, 2021 1:29 pm Yes, a second distillation (spirit run) will 'polish' your first run's 'low wines' and after cuts leave you with a very tasty drink indeed. The proportions of grain to sugar are important, as the higher the grain, and lower the sugar, the deeper one can go into the first distillation, and the cleaner the result from the second distillation.
Check out the Uncle Jesse's Simple Sour Mash recipe in the Tried and True section. Simple to make and oh so good the more you make of it. Just follow the recipe as it is written.
If you conduct a stripping run and add your 3l of rough-tasting spirit to the ensuing spirit run, you will clean it up nicely. You can remove 100ml fores from the second run, or as some distillers do, just take 150-200ml from the spirit run only.
What cuts do you recommend for 3 litres that I have in this rough moonshine? Should I wast the firs 200ml, or just 100ml? Should I stop distilling at 40% vol alcool or 38?
Thanks a lot
Sorry about my poor English