My First Run Got Got Some Questions

[Gr8brewer]

Started my run got up to temp I was distracted by my wife turned around and turned around and was filling my parrot already so I don't know what temps I had I let a good 400ml run through before collecting any to drink.
I collected 28 200ml jars out of a 10gl 10% wash I wrote the temp on each lid they are as follows.

1. 171.3 8. 172.5 15. 169.7 22. 173.0
2. 171.3 9. 171.6 16. 171.9 23. 172.1
3. 171.4 10. 171.6 17. 172.5 24. 172.1
4. 171.5 11. 171.9 18. 172.9 25. 172.0
5. 171.7 12. 171.9 19. 172.8 26. 172.5
6. 172.1 13. 172.0 20. 172.0 27. 176.5
7. 172.5 14 171.9 21. 172.0 28. 176.5

I had some control issues in the beginning with my vapor valve was scared to crack closed too much but got more confident as i went. After jar 16 i started to get a feel for it but still need some advise on running it better.

As far as my cuts go I assume Jars 1-5 are heads and jars 27-28 are tails is this correct? Not sure what i would call jars, below 172 are they ok where i fell below 172, jars 9.10,11,14,15,16?

Cheers,
M

[Titus-a-fishus]

Welcome aboard Gr8brewer

Read my friend and all will become clearer

http://homedistiller.org/forum/viewtopi ... hilit=cuts

Your search function at the top right hand corner is a great way of finding answers really quickly
That search took me less than 30 seconds

TAF

[LWTCS]

Start from the middle and work your way out to either side. Jars that are questionable just add to your forthcoming feins jug and/or add back for next run.

Use your nose and tongue to tell you where your drinking likker is. Cant't really make cuts with out smelling and tasting

Get another ferment going and try to get a cycle going so that you have something fermenting, something clearing and something ready to run.

This will help you more easily not be influenced by the greed factor. Once you get some drinking stock built up, it will be easier to just make brutal cuts and only take the absolute hearts.

[Mud Mechanik]

This will help you more easily not be influenced by the greed factor. Once you get some drinking stock built up, it will be easier to just make brutal cuts and only take the absolute hearts.

Excellent advice LWTCS, I find myself being a little more "tolerant" to heads and tails if the drinking stock is low, and the quality starts to suffer. MM

[Gr8brewer]

Throughout the whole run I never achieved a stable temp when I took apart my head I saw what I am hoping was the problem. I had taken my still to work with me to give it a good cleaning, Hooked it up to my CIP pump ran sodium hydroxide then phosphoric acid through. The force of the pump had pushed all my packing up to my coil and take off port. My bad for not breaking it down and inspecting. Everything I got that day had an oily smell to it also it is murky when cut down to 40%. The whole thing is going into the next run this weekend.

If i am wrong any other tips on getting and maintaining equilibrium?

Also thanks LWTCS for the starting in the middle and working out tip. Ive had quite a bit sensory evaluation training and never would have thought of that.

Cheers,
M

[ScottishBoy]

Getting and maintaining equilibrium is usually just a matter of patience and learning to "drive" your still. Some more details of your still might be better for us to know what to tell you, but Im assuming you have a reflux. There are some really good descriptions of how to do a run with refluxes if you search, but they key thing that works best for me is to tune up the column and let it sit for a while before I even think of taking anything off. Adjust your stove down to where its just bareley simmering, keep your water flow nice and consistent and then drop the flow down to the point where the water that comes out is in the tepid to warm zone. You dont have to do this, but I hate wasteing good water. Then just let it sit and settle itself for a while 30-60 minutes and then start your run.

My biggest fumbles are when I try to run too fast. I keep myself occupied to keep myself from running too fast by doing things like cleaning the fridge, dishes I can also see my still from the couch so I will watch TV sometimes. Just get nice and familiar with your still and it will work out quite nicely.

[Gr8brewer]

Here is a pic of my baby

[ScottishBoy]

Here is a pic of my baby

Hehehehe...the proud papa...

[Gr8brewer]

Oh here is a picture of me running off spirit like I'm a Dumb Ass what can i say I'm a brewer

[Braz]

That is a nice looking rig.

You might want to slow down your takeoff rate some. That is a pretty hefty stream coming out of the parrot. I run my LM still at 2-3 drips per second and usually the temp stays dead solid, within 0.2*F, till the end of the run. When I get a 1*F spike I know I'm done so I up the fire a little, open the valve a little and collect the last for the feints jar.

[Gr8brewer]

Going to try to get another run in this weekend weather is not looking good. I had to modify my cooker to hold my keg and at that time i thought it would be a good idea to raise the banjo burner up to a few inches below the keg I lowered it tonight perhaps this will help a little. At the time it seemed like a good idea perhaps this will aid in keeping a stable temp.

[Braz]

I have the same burner as you do. My boiler is a 44qt stockpot though, not a keg. I get plenty of heat with the banjo in the factory position. Once I get it up to temp and start vaporizing alcohol I back the flame down as far as I can without it going out. Then I leave the fire alone for the rest of the run.

Every still runs a little different, though, and it takes a while to figure out exactly what yours wants. Keep good notes and try to keep your changes to one at a time so you know the result of any one change.

[Gr8brewer]

Okay, moved my burner back to stock position did another run was able to maintain temp better but I'm still having allot of difficulty maintaining a constant temp. It spikes up than goes below 172. Perhaps I have a bad regulator? Also when heating up should I have my VM valve slightly cracked or open quite a bit? done it both ways now with no good results. My product is in the 95% range but has a sour aroma to it. I am going to CIP it with sodium hydroxide then phosphoric acid before my next attempt it smells like freaking sourkrout NASTY!!

Mucho Thanks,
M