I've been making wine, beer, Kombucha for many years and recently (last 10 years) making ethanol. I'm using a 66 liter modified stainless steel beer keg with a 300 cu in SS reflux column feeding a modified evaporator (copper) from a commercial appliance. The heat source is an 80,000 BTU propane burner.
I mostly use a sugar wash with 20% Turbo yeast. I double distill my ethanol and I fully clear the wash before I run it.
I now need some advice as I'm about to add an infuser (home made) to the still to make flavoured ethanol.
Cheers!
*NEW* Member from Nova Scotia
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