Well, this is the second time I do this. I can't figure why my first time was disapproved end them my first post in another topic, Novice Distillers, was also deleted. Is you can help me to figure why I will be grateful.
Has I'm not English fluent is difficult to me to write. So I hope it will be understandable.
I'm Martah and I start distilling 6 months ago, more or less.
Making Moonshine simple recipes in an 10 litre alembic.
That's all.
Hi there
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Twisted Brick
- Master of Distillation
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Re: Hi there
Welcome marath!
Kudos to you for introducing yourself and sharing a bit of your distilling experience in ‘not your first language’. As another newcomer recently learned, the moderators here take SPAMMERS seriously, and work to deter frivolous and inflammatory one-word ‘introduction’ posts. Learning a little bit about each newcomer’s distilling background and what they seek by joining gives everyone here an idea on how to offer assistance.
Reading through the threads listed in the blue newcomer boxes at the bottom of this page should answer a number of the questions you may have. For ideas on what (and how) to distill, the Tried and True recipes cover just about everything.
Good luck to you and remember to practice patience and safety.
Twisted Brick
Kudos to you for introducing yourself and sharing a bit of your distilling experience in ‘not your first language’. As another newcomer recently learned, the moderators here take SPAMMERS seriously, and work to deter frivolous and inflammatory one-word ‘introduction’ posts. Learning a little bit about each newcomer’s distilling background and what they seek by joining gives everyone here an idea on how to offer assistance.
Reading through the threads listed in the blue newcomer boxes at the bottom of this page should answer a number of the questions you may have. For ideas on what (and how) to distill, the Tried and True recipes cover just about everything.
Good luck to you and remember to practice patience and safety.
Twisted Brick
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
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CopperFiend
- Swill Maker
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- Joined: Sat Oct 03, 2020 8:19 am
Re: Hi there
Welcome! Everything you need is here.
Re: Hi there
Welcome to the group read and ask questions people will help you here
You have two ears and one mouth for a reason....
Re: Hi there
Welcome!
There are three types of people in this world - those who can do maths and those who cannot.
Re: Hi there
Thanks to you all. Well my doubt is very specific. It was in the other deleted post I write in Novice Distillers. Is it possible to moderators to approve it now?
Re: Hi there
To me is not easy to explain myself in English. So I was asking moderators to approve now my initial post that was disapproved. In a way that I don't need to explain it all from the beginning.
Re: Hi there
Well here goes again then. I didn't write before because I had 5 litres of very tasty moonshine and I've left the rough 3 litres sitting there so far. But the tasty 5 litres are gone. 
I distilled moonshine based on sugar mash, corn flour, water and yeast. The first 5 litres were made with mash, which only gave about 500 to 600 ml for every 9 litres of mash. Then we increased the sugar a little and started to take about 1 litre for every 9 litres of mash. The point is that the 3 litres we made with this mash had a very alcoholic smell and a very rough taste. Smells a lot of ethyl alcohol. As we make a 9 litre mash, I always throw away the first 100ml of distillate. And when the alcohol drops to 42 or 40 vol, we stop distilling. On average, either the first 5 litres of distillate I made, which tasted very well, or the 3 litres that smell more of alcohol and taste rough in the mouth, have around 48 to 49 vol. The question is: will these 3 litres that seem rough to me have any problems or can they be consumed? If you do a second distillation of these 3 litres, can the flavour get better? If yes, how many ml should I throw away at the beginning of the second distillation? Thanks
I distilled moonshine based on sugar mash, corn flour, water and yeast. The first 5 litres were made with mash, which only gave about 500 to 600 ml for every 9 litres of mash. Then we increased the sugar a little and started to take about 1 litre for every 9 litres of mash. The point is that the 3 litres we made with this mash had a very alcoholic smell and a very rough taste. Smells a lot of ethyl alcohol. As we make a 9 litre mash, I always throw away the first 100ml of distillate. And when the alcohol drops to 42 or 40 vol, we stop distilling. On average, either the first 5 litres of distillate I made, which tasted very well, or the 3 litres that smell more of alcohol and taste rough in the mouth, have around 48 to 49 vol. The question is: will these 3 litres that seem rough to me have any problems or can they be consumed? If you do a second distillation of these 3 litres, can the flavour get better? If yes, how many ml should I throw away at the beginning of the second distillation? Thanks-
Twisted Brick
- Master of Distillation
- Posts: 4103
- Joined: Sat Mar 09, 2013 4:54 pm
- Location: Craigh Na Dun
Re: Hi there
Yes, a second distillation (spirit run) will 'polish' your first run's 'low wines' and after cuts leave you with a very tasty drink indeed. The proportions of grain to sugar are important, as the higher the grain, and lower the sugar, the deeper one can go into the first distillation, and the cleaner the result from the second distillation.
Check out the Uncle Jesse's Simple Sour Mash recipe in the Tried and True section. Simple to make and oh so good the more you make of it. Just follow the recipe as it is written.
If you conduct a stripping run and add your 3l of rough-tasting spirit to the ensuing spirit run, you will clean it up nicely. You can remove 100ml fores from the second run, or as some distillers do, just take 150-200ml from the spirit run only.
Check out the Uncle Jesse's Simple Sour Mash recipe in the Tried and True section. Simple to make and oh so good the more you make of it. Just follow the recipe as it is written.
If you conduct a stripping run and add your 3l of rough-tasting spirit to the ensuing spirit run, you will clean it up nicely. You can remove 100ml fores from the second run, or as some distillers do, just take 150-200ml from the spirit run only.
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
Re: Hi there
Please put questions in the appropriate thread and not here. And I would copy your post so you can repost and not have to retype later.
The roughness probably come from trying to boost the alcohol. When you try to get more alcohol per volume while fermenting you stress the yeast and they will put out more higher alcohols and other compounds which do not taste that great. Sorry to say but good liquor requires lower alcohol mash and thus volume to make up for that.
The roughness probably come from trying to boost the alcohol. When you try to get more alcohol per volume while fermenting you stress the yeast and they will put out more higher alcohols and other compounds which do not taste that great. Sorry to say but good liquor requires lower alcohol mash and thus volume to make up for that.