New to 'stillin
Moderator: Site Moderator
New to 'stillin
Howdy y'all. Got into this via my brother. He hooked me up with the Brewers edge mash and boil. Still trying to get the hang of it. Keeps turning off and me and makes it hard to keep the drip going. I've played around with an apple brandy and have made a couple corn runs. Here learn a few things, hopefully get better at. All is for my own consumption. So far a very strong alcohol flavor and not near as smooth as my brother's stuff, but he's been at it a while.
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still_stirrin
- Master of Distillation
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Re: New to 'stillin
Help him when he makes his cuts. You’ll learn a lot from “practical experience”. You’re one of the lucky ones....who actually has someone close who can mentor you. Use it!
ss
ss
My LM/VM & Potstill: My build thread
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
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Saltbush Bill
- Site Mod
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- Location: Northern NSW Australia
Re: New to 'stillin
Welcome Kimo
Sounds to me like your saying the boiler keeps turning on and off..........you cant run a still that way.....just wont work.
As SS said cuts and making them properly is crucial to making good booze. You can find a link to making cuts at the bottom of this page.
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n_plains_drifter
- Swill Maker
- Posts: 275
- Joined: Mon Mar 31, 2014 8:31 pm
Re: New to 'stillin
Welcome Kimoscout,
That 'strong alcohol flavor' probably means that you've collected and are drinking the early part of the run, what we call 'fores' or 'heads'. They have compounds that have strong smells and burn on the palate. As Bill says, you need to learn about cuts - essentially discarding the first parts and the last parts and keeping the middle - aka the hearts.
Keep at it,there is a bi of a learning curve.
Best, Drifter
That 'strong alcohol flavor' probably means that you've collected and are drinking the early part of the run, what we call 'fores' or 'heads'. They have compounds that have strong smells and burn on the palate. As Bill says, you need to learn about cuts - essentially discarding the first parts and the last parts and keeping the middle - aka the hearts.
Keep at it,there is a bi of a learning curve.
Best, Drifter
Re: New to 'stillin
Thanks for the info guys. Yeah on my first run of the brandy I tossed 4 ounces, same with second of corn. 3rd run of corn just tossed 2 ounces. Its not a harsh, doesn't burn like rot gut whiskey, its actually smooth, just seems like it's not right.
SB - yeah it keeps turning off and on. I want to get to slow and low, but B.E. mash and boil seems to not be built for that. Set it 195f, it'll get up to temp around 135f in the reflux condenser which is filled with all copper to help taste. Its starts dripping then machine cuts of from heating and goes to warm mode. Then the condenser gets super hot, so I have to watch the water flow or it spits out a lot spirit like I opened a water valve.
May end up ditching this B.E. M&B go with a different one.
SB - yeah it keeps turning off and on. I want to get to slow and low, but B.E. mash and boil seems to not be built for that. Set it 195f, it'll get up to temp around 135f in the reflux condenser which is filled with all copper to help taste. Its starts dripping then machine cuts of from heating and goes to warm mode. Then the condenser gets super hot, so I have to watch the water flow or it spits out a lot spirit like I opened a water valve.
May end up ditching this B.E. M&B go with a different one.