when is the time right to distill?

[Evillemon]

Hi all,

Sorry been a while since ive posted. Been busy brewing up mashes and experimenting. Am on an experimental new recipe at present and have near on 6o litres of mash about 3 days into fermentation.

Usually ive been waiting two or three weeks till i get total seperation of yeast and mash then siphoning off the mash only into the still. However been reading this book making pure corn whiskey: a guide professional guide for the home distiller ..something like that and the fella wrting it recommends distilling no more than 24 hours after the primary fermentation is over so around day 5 or 6.

Now im all confused. Do i distill in week 1 while its cloudy or do i wait till week 3 for total seperation and clear mash ?

Help please

Lemon

[dstaines]

I prefer to let my washes clear. It helps to prevent scorching, and the wash will be shelf stable for quite along time when made and maintained properly so there's no reason Not to.

[still_stirrin]

Hi all,
Sorry been a while since ive posted....have near on 6o litres of mash about 3 days into fermentation. Usually ive been waiting two or three weeks till i get total seperation of yeast and mash then siphoning off the mash only into the still....

It sounds like you've got a good start.
1) What is the approximate %ABV of your mash?
2) How big is your boiler?
3) Do you have a pot still? You can do a quick strip run to get to the low wines with that.

... been reading this book making pure corn whiske:...and the fella wrting it recommends distilling no more than 24 hours after the primary fermentation....

Reading is good...but you should be reading this website. Much more relevant information here. Sometimes those old books can lead you astray or at least get you all confused...because the technology has evolved since they were written. You've got to "take it (the old guides) with a grain of salt". Not bad information, just misleading.

...Do i distill in week 1 while its cloudy or do i wait till week 3 for total seperation and clear mash ?...

Naw, wait until it has cleared and then siphon off. No reason to panic on the ferment...it's going to be OK if it sets for a bit, at least until you have time to run it.
ss

edit: posted with destaines

[NZChris]

Try both, then use the method that best makes what you like. You can even distil on the grain if you have the right setup.

I don't go to any trouble to clear or rack anything for distilling, others do.

[dstaines]

Sometimes those old books can lead you astray or at least get you all confused...

Yeah, Smiley's book is even supposed to be one of the better ones, but he's got some things in there that we don't condone. Like running your still unattended, apparently.

[Evillemon]

Thanks for all the replies

Im using a 25litre stainless steel pressure cooking pot to which ive fitted a 2 foot copper column, which has 6 copper scrubbers inside it. I generally get about 65%vol on a stripping run, then around 83% on the double.

The mash is currently in 3 separate fermentation buckets so it will be easy enough for me to distil one this weekend and then wait to clear and distill the 2nd two. At least then i can do a taste test and work out what the differences - if any are.

[Hound Dog]

The mash is currently in 3 separate fermentation buckets so it will be easy enough for me to distil one this weekend and then wait to clear and distill the 2nd two. At least then i can do a taste test and work out what the differences - if any are.

This is your best course of action. I prefer clearing but others distill cloudy while some distill on the grain. You are distilling for your pallet and the only way to find out the right way is to try and see what you like.

[rad14701]

Im using a 25litre stainless steel pressure cooking pot to which ive fitted a 2 foot copper column, which has 6 copper scrubbers inside it. I generally get about 65%vol on a stripping run, then around 83% on the double.

Have we seen pictures of your rig...??? If not, please post so we can make sure your rig is safe...

Are you using the synthetic seal that most come with...??? No synthetics...

Is it a pot still or reflux column...??? Pot stills don't benefit from a packed column...

We want you to be both safe and successful...

[Evillemon]

Wel, my still came with a little copper worm set up but i didnt think there was enough copper contact happening there so bought a seperate copper column rig which needed a new fitting welded into the lid of the still. This was TIG welded by a friend for me, i told him it needed to be lead free welding he assured me it was.

Ive been using the seal it came with? I think its silicone. I didnt reaslise that was bad. Should i try and seal it with flour and water ??

[moosemilk]

Go with flour paste, or get a ptfe gasket...you can find them of various sizes online. Or look up "everlasting gasket" here on the site, I use paste but heard good things about the everlasting gasket.

And I think the main reason to your original question about running sooner than later could also be risk of infection. However, if you practice good sanitary conditions and keep it air locked till you run it, you'll be fine letting it clear. I left one recently for over a month and it was fine.

[srs787]

About the gasket problem. I have had good luck wrapping the suspect gasket with plumbers Teflon tape. Use 3/4 inch wide tape and spiral wrap the gasket overlapping by half. Try to keep it tight. Good luck.

[still_stirrin]

Or you could wrap the rim of the pot with the TFE tape.

That's what I do on my stock pot boiler. I put about 4 or 5 wraps (and I used the 1/2" wide tape...the 3/4" would be easier) around the rim. Pull it slightly as you wrap and it will conform to the shape.

It makes a simple seal and can be replaced when necessary. Easy..peazy.
ss

[rager]

Or you could wrap the rim of the pot with the TFE tape.

That's what I do on my stock pot boiler. I put about 4 or 5 wraps (and I used the 1/2" wide tape...the 3/4" would be easier) around the rim. Pull it slightly as you wrap and it will conform to the shape.

It makes a simple seal and can be replaced when necessary. Easy..peazy.
ss

yep, that's how I do it and wouldn't change it!

[ranger_ric]

I am running UJSSM.
I "usually let them settle at LEAST 24 hours after removing them from the fermentor. 36 hours is ample time. however I have let them sit up to 7 days.
Your call to your taste...

[BentJar]

I drain my fermenters into a second bucket which has a drain valve located 2 inches from the bottom and allow to settle for at least 2 days or when I can get them to the still. Then drain them into the boiler and what is at the bottom of the bucket is not something I want in my still.
Boiling off dead yeast brings unwanted flavor into the drink.

my 2 cents
bent

[Appalachia-Shiner]

I just strain my mash through the same U T Vols T shirt each time I add it to the cooker. You don't want anything in the cooker to scorch and ruin a batch. If you keep the UJSSM warm, it will work off and clear in 10 or 12 days. Then you go again!

[Evillemon]

I drain my fermenters into a second bucket which has a drain valve located 2 inches from the bottom and allow to settle for at least 2 days or when I can get them to the still. Then drain them into the boiler and what is at the bottom of the bucket is not something I want in my still.
Boiling off dead yeast brings unwanted flavor into the drink.

my 2 cents
bent

this is kinda the way my thoughts were headed. Ive ordered a 2nd large bucket with a tap. Thinking tomorrow press and strain the mash through a fine mesh into a secondary fermentation vessel and aim to fire her up sunday.

As im going a little experimental with this one i want to try Simleys method from the book i was reading. He states in the book that after primary fermenation of fermentable sugars the yeast starts to break down other molecules in to sugars and this can create esters which degrade the flavours. I appreciate that theres a lot of contradictory information out there but this time im gonna roll with it and compare it to my last ujssm whoch in was happy with and see if the falvour is nice, might evem do a single distillation to retain flavour on a 120/130proof product

what do u chaps reckon ?

[Evillemon]

For anyone who was interested i thought id report back on my results

I ran half the mash 24 hours after primary fermentation before it had cleared
and ran the 2nd half of the mash yesterday about 4-5 days are primary fermentation was done and the yeast had settled to the bottom.

There was a definite difference between the two runs even though it was the same mash.

The first run 24 hours after fermentation produced a really nice light sweet shine, i think its actually the best ive ever made.

The 2nd batch done later had most of the intial sweetness of the first but maintained an off / bitter aftertaste, kinda like tails but it was present all the way through the heads, hearts and tails. Definitely isnt as nice as the first run is.

From now on i will be running my mash day after fermentation is done for sure! ... just gotta time things well to make sure im gonna be able to distill on the right days.

[moosemilk]

Could also be that dipping in there the first time introduced an infection that mildly affected your wash. So when you did the second half, it had some flavors from the infection. Just shooting that out there as I've run dirty and cleared well with no real difference.

[rager]

I've run dirty and cleared well with no real difference.

me as well other than I get a little extra yield running dirty. over 3 to 4 , 5 gallon strips I end up with almost 3 qts extra of low wines running dirty. I strain really well to keep the solids out but the yeast doesn't impart any flavor . just sayin on my end.

[InglisHill]

I used to clear for ages, to make sure it was crystal clear, which is easy in the winter and problematic in the summer. But at any rate, I threw caution into the wind a few times and ran when the FG was stable for 24hrs. Really, no difference as far as I can tell.

[HDNB]

i found i liked the UJ run sooner rather than later too.

[MitchyBourbon]

I always let it clear for a day or two. If I smell any diacetyl, I give it 1 more day. This allows the yeast to consume the diacetyl they produced earlier.

[Tokoroa_Shiner]

I run when I'm ready. Sometimes it's cleared for long enough to be crystal clear. Sometimes it's still murky.

[Hound Dog]

I run when I'm ready. Sometimes it's cleared for long enough to be crystal clear. Sometimes it's still murky.

Ha! Best answer yet!