First ever ... success!

[mr_stiller]

Yesterday I ran my first successful Gerber wash through my brand new "Alchemist" still, and I am thrilled.
My first ferment followed a professional high-sugar recipe and it stalled with 25 Brix down from 32.
The second was the Gerber "tried and true" recipe fermented in a carboy for 16 days down to 15 Brix, starting at 26.
The still run took three hours in full reflux mode, and the body is sweet and clear, but a little "moony' for my taste.
I added a commercial "bourbon" essence to some of the body and it is great on ice, just like my favorite Wild Turkey.
Thanks so much for the safety page. I read every word, some 2 and 3 times. Great stories!
Now for the questions:
Would a second distillation remove the moonshine flavor?
Is there any benefit to doing a stripping run on the Gerber mix?

[WalkingWolf]

Yesterday I ran my first successful Gerber wash through my brand new "Alchemist" still, and I am thrilled.

What size still you running?

My first ferment followed a professional high-sugar recipe and it stalled with 25 Brix down from 32.
The second was the Gerber "tried and true" recipe fermented in a carboy for 16 days down to 15 Brix, starting at 26.

Well, at least you're learning. You must have brewed wine in another life.

This one is my favorite

The still run took three hours in full reflux mode, and the body is sweet and clear, but a little "moony' for my taste.
I added a commercial "bourbon" essence to some of the body and it is great on ice, just like my favorite Wild Turkey.

Please describe the flavor of moony as best you can.
Glad you found us. Your fixing to raise the bar for quality in your domain.

Would a second distillation remove the moonshine flavor?

Once you learn how to do proper cuts you won't be having these "moonshine flavor" issues.

Is there any benefit to doing a stripping run on the Gerber mix?

Stripping run on gerber is same as stripping run on any other wash. Concentrating the alcohol so you can come back and do a slow spirit run.

You got a start. Keep studying and you'll be making palatable liquor shortly.


New distiller reading Lounge
Safety and Related Issues
Novice Distillers
read this also
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[rad14701]

Whiskeyinthejar, welcome to HD and congratulations on your successful Gerber distillation...

As for that "moony" taste, most distilled spirits are going to taste that way "on the white"... And with the Gerber recipe primarily intended for neutral spirits you won't get much flavor carrying through unless you increase the amount of cereal used... Most of the flavor in spirits is imparted during the aging process and only a very small portion carries through during the distillation itself... Adding essence is kinda like cheating because you're trying to fake the flavor or aged spirits, but if it works for you that's fine...

It sounds like you're well on your way...

[mr_stiller]

The "Alchemist" still is a two inch all-copper fractionating still from Rainier distillers.
It is a fine and nice-looking product, pix at http://www.rainierdistillers.com/" onclick="window.open(this.href);return false;" rel="nofollow .
After reading the horror stories on commercial still quality issues, I completely disassembled the still and inspected it.
I found one small spot of green oxidation in the reflux condenser, which I removed with a small file and water spray.
Otherwise it was clean and tight.

[OlympicMtDoo]

congradulations mr_stiller, you'll refine things as you go along. If you are looking for a neutral, the gerber is good or the all bran and you might like the birdwatchers, it seems to be the most neutral to me, but running any of them through a second time will clean them up even more. good luck and stay safe OMD

[rgarry]

Keep going and save some from this wash. Put in your closet and a year from taste and compare and you will be shocked at how you improved. I can't believe I drank my earlier stuff. Hey, I made it and I enjoyed it. I haven't bought commercial spirits in years.