Too HOT or NOT

[rixter]

I was unable to find this so I need to ask. I am new to this and excited about learning. My still is a Stainless Steel 6qt pressure cooker with 20' of 3/8" tubing in my worm. Yes, I have a temp gauge that goes down into the mash but would like to learn without it. Can someone tell me how the temperature works? Is it this critical and how do you know if the temp is too high if you are not using a thermometer or should I worry about temp at all? Yesterday I was distilling my first batch, 3/4 gallon of mash and I stopped because the mash temp reached 210 degrees. I discarded the first 2oz, then was able to recover 20oz before the temp got too high. Can someone please help me as I have mixed my next batch and will distill it this weekend, I hope. My ingredients are 3/4 gal of distilled water, 12oz of yellow corn meal, 24oz of sugar, and a packet of high active yeast.I let that work for 6 days. Thanks ALL and I wait for your responses.

[jholmz]

this has been covered many times. a thermometer on a pot still is not necesary the boiling temp of water is 212f ethenol is lower but when mixed together many things change the boil. to run a pot still you run up the heat untill you get product out of the condensor then rduce the heat to control the flow of spirits you want a broken stream of product about pencil lead sized

[Tater]

unable to find it? Info is in reading lounge .

[rixter]

Thanks guys, I did read were they said do not let it get over 208 but I did not get anything till it got around 200. Should I just let it sit on low heat for a longer time? It took about 3.5 hour from beginning to end.

[Dnderhead]

http://homedistiller.org/theory/theory/strong" onclick="window.open(this.href);return false;" rel="nofollow
take a peek at the chart