skim on top

goose eye · Post by **goose eye** » Sun Nov 05, 2006 5:52 am

they are single footin
they got cooper goin to polished ss doublein keg - 40 gal - back to cooper condencer.
its a one barrel outfit. gal/ 15min . they cut it off at 105 reguardles unless corn
when start runin its got a skim an the lower it goes the more skim it gets.
they use to double an twist an didnt have this problem til backins.
they do put about 5gal of whatever they makein in the doublein keg.
it has been worked off complerely

is it from the polished ss
unlike metals
from the wine in the keg

pothead · Post by **pothead** » Sun Nov 05, 2006 9:18 am

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Post by **Husker** » Sun Nov 05, 2006 10:28 am

????????.......

I also thought that was a rather appropriate response to the original question/statement (or whatever it was).

H.

goose eye · Post by **goose eye** » Sun Nov 05, 2006 11:11 am

first let me opologize for my spellin.
it should of been copper instead of cooper an it was a question

why even write if you aint got a clue
you like seein your name in lights

junkyard dawg · Post by **junkyard dawg** » Sun Nov 05, 2006 11:24 am

goose eye, what are you asking about? What do you mean by skim?

goose eye · Post by **goose eye** » Sun Nov 05, 2006 11:44 am

you seen oil on water. this skim is no where close to that an aint oil but its starts less than a pin head size an gets bigger as proof drops til it covers the whole top at 100 an below. this skim is on the finished product
comein out of the condencer an the skim dont sink an can be dabbed
off with a paper towel.
they was tole it was cause of the polished ss
or it was copper an ss bein used together
or the wine in the doublein keg causein it was only bein run once
- backins-

i didnt come here to cause no problems just a little info

Post by **Husker** » Sun Nov 05, 2006 11:45 am

I figured out the cooper==copper part, but I also could not find a question in that first post.

Please reword/repost your question, since I do not think people here understand what you were asking.

H.

junkyard dawg · Post by **junkyard dawg** » Sun Nov 05, 2006 11:55 am

you ain't causing problems... that first post was just hard to understand what you were getting at.

I doubt its because of the metals. I've seen that same sort of thing coming off a newly built still. I think it was soldering flux or something that just didn't get cleaned off. It can also come from running deep into the tails. You can get fusel oils that come over toward the end of the run. They look like you described.

I don't know anything about using a doubler. What is it they put into the doubler?

goose eye · Post by **goose eye** » Sun Nov 05, 2006 12:12 pm

junkyard dawg apreciate the info

in the doublein keg they put 5 gallons of what there puttin
in the kettle to run. it helps with the flavorin.

this stuff is showin up on 160 proof. i guessin its the wine in the
doublein keg

addin a doublein keg - single footin - is like runin it twice
- double an twistin-

i opologize if i ofendin anyone

Post by **Husker** » Sun Nov 05, 2006 12:19 pm

I thought pure water was what was put into a thumper (doubler). I dont have, nor run one, so my memory is likely wrong.

junkyard dawg · Post by **junkyard dawg** » Sun Nov 05, 2006 12:24 pm

never heard that term single footin. I like it...

but I can't see why it should be coming from there. Maybe when some of these other fellas read this they can add some ideas.

good luck anyway.

Post by **Fourway** » Sun Nov 05, 2006 6:04 pm

sounds like low temp soldering flux.

Post by **Tater** » Sun Nov 05, 2006 8:34 pm

First run using thumper ya put same wash in thumper as you do in still.Some put backins in thumper for next run.

rangaz · Post by **rangaz** » Sun Nov 05, 2006 9:17 pm

"polished ss"
would that be done with a polishing agent? If so, that could be causing it...

goose eye · Post by **goose eye** » Mon Nov 06, 2006 3:27 am

polished ss is what they call the shiny ss. aint somethin they did

they put the backins in the kettle. they mite shoot the doublein
keg but they wait til it has fallen off an with what yall call heads - i think -never backins. the scent an taste will come thru. thems that test by taste
is hard to fool.

tig welded doublein keg. cleaned good

edit - when i said heads i was meanin the first quart out of the condencer.
they save it an shoot the keg

Post by **Tater** » Mon Nov 06, 2006 6:02 am

Fella you just aint making no damn sence.What part of the world do ya talk such a way.You gonna have to either read over sight and learn terms were familer with or give us a dictionary to use yours .Cause Id like to hear what ya gotta say

pothead · Post by **pothead** » Mon Nov 06, 2006 6:22 am

when I see "shoot the keg"
I think of a kicked keg the day after a party and shootin it for target.

Post by **Husker** » Mon Nov 06, 2006 8:04 am

pothead
when I see "shoot the keg" I think of a kicked keg the day after a party and shootin it for target.

Or the keg shooting out the window of Delta house.

junkyard dawg · Post by **junkyard dawg** » Mon Nov 06, 2006 8:23 am

I'd sure love to see a picture of that still. Sounds like a serious machine...

What goose eye is saying is they save the heads and shoot (drink) from the doubler? My best guess...

thems that test by taste
is hard to fool.

so true.

Where are you from goose eye? sound like some cajuns I used to know...
Everyone gets razzed some here, don't sweat it. Welcome to this forum.

Harry · Post by **Harry** » Mon Nov 06, 2006 11:22 am

they are single footin

Single run/distillation, as opposed to more usual strip & second running.

they got cooper goin to polished ss doublein keg - 40 gal - back to cooper condencer.

The doubler (thumper) is stainless steel, 40 gallon capacity. Copper line from still to doubler, & from doubler to condenser.

its a one barrel outfit. gal/ 15min

One barrel outfit. = production is 1 barrel at a time (40 gal or 150 litres)
1 gal every15 minutes, takes 10 hrs of running to produce 40 gallons. (Geez, how big is the still?)

. they cut it off at 105 reguardles unless corn

Dunno what the 105 is. Reference to hours run? Corn gets run longer?

when start runin its got a skim an the lower it goes the more skim it gets.

Skim = scum, oil. Lower proof, more oily?

they use to double an twist

Double distil. As opposed to 'single footin'. The whole distilling jargon sounds like dancing steps.

an didnt have this problem til backins.

When double distilling, no oil or scum until they ran into tails (the backset).

they do put about 5gal of whatever they makein in the doublein keg.

The thumper is initially charged with 5 gal of spirit.

it has been worked off complerely

The mash has fermented out fully.

is it from the polished ss
unlike metals
from the wine in the keg

I guess he's asking about where the scum/oil is coming from?

Maybe I'm way off, but that's as close an interpretation as I can do.

What's your take,JYD Tater?
.

Harry · Post by **Harry** » Mon Nov 06, 2006 11:34 am

Quote:
. they cut it off at 105 reguardles unless corn

Dunno what the 105 is. Reference to hours run? Corn gets run longer?

Correction. The 105 is the cutoff proof ie 52.5%. For corn it's different cutoff.

.

pothead · Post by **pothead** » Mon Nov 06, 2006 12:17 pm

thanks for clarifying, harry......NOW it makes sense.

Thats got to be one BIG boiler.

goose eye,
If your gettin that "skim" on the 160proof thats comin out of the condenser, I have no idea. I have seen stuff like that on a bad wash(just tossed one out yesterday..it almost looked and felt waxy), but never seen anything but oils on the finished product except one time when my wash boiled over into the condenser(just a little bit, but enough to make a difference)

Was the liquid in the doubler boiling hard enough to get foamy? What was bein run(corn,rye,?????)

possum · Post by **possum** » Mon Nov 06, 2006 2:06 pm

I've seen a little skum coming off in the tails in the first run...but I doubble and twist.

goose eye · Post by **goose eye** » Mon Nov 06, 2006 4:13 pm

on the doublein keg they got 3 openins up top
1 in 2 1/2
1 out 2 1/2
then they got a 1 inch plug. after you run the proof down to about
120 you open that 1 inch plug an pour in the brandy you run off first.
- shootin the doublein keg -
it will jump it up to the 130s but when it drops it will drop like a rock

on the side at bottom they got a plug to clean out in case it pukes

they use high pressure burners like go in tabaca barns. you stoke it
an it sounds like a jet fixin to take off. but there aint no need for that

pothead · Post by **pothead** » Mon Nov 06, 2006 5:41 pm

Interesting. Now I know what "shooting the keg" is. I would love to see pictures.
Do ya mind me askin how is "they" is "they" actually "you" or just someone you know?
SOrry to be so nosey.....but you seem to know an awfull lot about "their" setup.

goose eye · Post by **goose eye** » Tue Nov 07, 2006 2:34 am

they is they an them is them. i ant never run no brandy an i was only
askin for a friend of a friend cause of them putin a ss doublein keg
in the mix an wonderin why

one barrel out fit - 1 55 gal barrel of cider will fit in the kettle.
they put 50 lb of sugar an dependin on apples they getin 4 - 6 gal
before it is took down

apreciate it. i will end it here

Post by **golden pond** » Mon Dec 11, 2006 5:44 am

[quote="junkyard dawg"]never heard that term single footin. I like it...

Single footin??? Thats a gait some horses and mules do, I got a capon that will if hes been worked hard and hes tired late in the day.

AllanD · Post by **AllanD** » Tue Dec 12, 2006 12:07 pm

I understood it first time through but Harry beat me to providing a translation to English from Appalachian (pretty impressive for a guy who lives 11,000 miles from the Appalachian Mountains:)

Unless Harry's personal library includes a collection of the "Foxfire" books?

The "oils" that Goose eye is refering to could be higher alcohols which are frequently called "Bardy grease" in Appalachian moonshining as these alcohols are NOT soluble in water and only sparingly soluble in Alcohol-water mixtures, so they literally float on top of the distillate like an oil slick.

AllanD