when to stop a stripping run

[terryt]

hi everyone - I would like to try a stripping run tomorrow. I have done some reading on it, but I'm not totally sure when I should stop at. From what I can remember, anything after 92 degrees should not be collected. I think I read somewhere else to stop at a slightly higher temp of 96 degrees. I don't know if this applies to stripping or just a regular run. Most likely a regular run. Would these same temps be recommended for a stripping run ? I am thinking that 96 degrees would capture pretty well everything from a stripping run, even the bad stuff.

I would also like to monitor the % I'm getting. What % do you usually stop stripping at ? And what % would you stop at during a regular run to avoid tails ? I will be using a reflux column unit with an internal coiled condenser, as per the bokakob mini -

thanks in advance, t

[Dnderhead]

I use a hydrometer so i take off small amount of four shots
then run well into tails down to 50-55 % do not worry about taste
on striping run you want tales in there otherwise you will strip
out all flavor in final run also you will be getting more alcohol

[Husker]

Where to stop on a stripping run will depend A GREAT DEAL on which still you use. In a true pot still, I collect WAY deeper than the 50% quoted by DH (measured as the product coming out of the condenser, and not the ABV of the accumulation of total product. From a pot still, I pull off almost 1/3 or the original starting volume. This seems to be about right for mashes in the 10 to 12% range, and not too far off for any other mashes. However, that is just my own experience, driving my own stills.

If you are stripping using the bokabob mini, with the takeoff port WIDE open, then you will pull a whole lot less low wines off than I do (and they will have a higher total ABV). What I get when I am done, is 1/3 volume that is 36 to 38% ABV (from 12% wash). But within that wash is probably close to 96-98% of the total potential ethanol from the wash (which is VERY deep into the tails).

If you are going to use your boka for stripping (by simply opening the take off valve wide open), you might end up with 1/5 volume, at 55 to 60% ABV. However, the ABV of the last stuff coming off (if you take it that far), will be well below 50% (probably 25% and dropping like a rock). I am sure your temp will get very close to 100°C at that time (and will rise to that point quickly).

Once you figure out just how your still runs in a stripping mode (say after your first 4 strips, where you kept VERY close watch over the still, and took notes), you will probably stop using the therm to monitor, and simply fire things up, and strip down until you have collected a certain "known" volume.

The strip run is pretty easy. You simply want to run, run quickly, but being VERY careful not to scorch, and collect EVERYTHING (with exception of the very first foreshots which should be removed). The "rocket science" part will come when you do your spirit runs. That is where you should pay VERY close attention to just what part of the distillation process your still is in.

Good to hear you are going to do the "2-step" method of making neutral. You will be able to end up with a MUCH better result, than simply trying to take mash and reflux distilling it to the final end product. You will find the cuts are much easier (well easier at least) to make. Also, you can add salts, such as sodium carbonate, or sodium bicarb to the low wines, prior to running, and they will also help make the cuts much more distinct (i.e. your final product will be MUCH cleaner). Also (surprisingly), doing several strip runs, and a final spirit run, is actually faster to do, and requires less energy.

Good luck with your learning, terry.

H.

Edit, if you do strip off low wines, and they end up at 60% ABV, I would recommend watering them down, to say 45% or so. Putting 60% back into the boiler is getting close to where it becomes dangerous. It is better to be safe than sorry. Also, adding the water will help to "wash out" some of the off flavors and odors (they will end up left in the larger volume of water).

[arkansas]

I do mine much like Husker explained except I usually shut down when the percentage reaches 35-40%, just for the cost. The amount of gas used verses the amount recovered after 40% does not add up for me. Again like Husker said, every still has it's own characteristics.

[Husker]

One of the reasons I go deeper than "most", is to try to keep the flavor as full bodied as possible. A lot of what I do is flavored sugar washes (such as UJSM). You have to work at it to get a strong flavor with them.

However, AR, you are right. It does cost a LOT of power for very little ethanol recovery, when you go "too" deep into the tails.

H.

[HookLine]

I run to 98C, or about 20% abv. It is only another few minutes extra running time past 96C. But 96C would be fine.

[tracker0945]

When I do a stripping run with my mini still, I remove the packing. It acts more like a pot still that way. It also strips a bit faster.
Yes, you are right, 2 runs is better than a single one.
Cheers.

[Safegyde]

I use a pot still with a thumper and I do a stripping run every time. I push it hard the whole way through. I don't seperate the heads, hearts or tails since I will be doing that in the final run. Remember, it is a 'stripping' run. You are just 'stripping' the good stuff from the other stuff (non alcohol stuff) on your final run you want to pay more attention to the temps to seperate the good alcohol stuff from the bad alcohol stuff. Unless of course you are like me and don't even use a thermometer!! Yeah, I just look at the bubbles in my thumper and taste the product to determine when to stop. I like flavor, so when I am collecting too much flavor and little alcohol I decide to stop. Of course I make my cuts small so I don't ruin my batch my over mixing.

[mikeac]

Wow, apparently I strip much more then I need too. I tend to go down to 10% or 15%. Electricity doesnt cost too much, so I figure what the hell....

[terryt]

well, I ended up stopping at around 96 C (head temp). The flow of distillate was really slowing down and the % abv was also dropping fast. It was pretty apparent that I had gotten just about everything out of the wash. I can see what everyone means about not being worth it beyond a certain point. At the end, you're using a lot of cooling water, and heat, just to get a really slow trickle of distillate. The flow is so slow it doesn't seem worthwhile, if you compare it to the beginning or center part of the run.

[wineo]

Just taste it with a little water.When it gets to the point that you dont like it stop.I potstill most the time and run down to 35-40% but its the taste that tells me when to stop.If you want lots of flavor,you can go farther into the tails so it will have more flavor on the spirit run like husker said.
I like to get rid of the nasty part of the tails,and add some backset to my stripped booze for the spirit run to add back flavors if it needs it.I tend to make my whiskey a little cleaner than most,but its because I hate hangovers,and get them easy.

[devotus]

Helpful thread without clutter, thanks guys

[doncoyote]

new to this game but can you tell me what is a strip run

[vdoubleu]

new to this game but can you tell me what is a strip run

http://homedistiller.org/forum/viewtopi ... 37&t=29263

[Oregon108]

FM just finished a stripping run and ran out of product before I found a taste i didn't like HELP need to do another the same then ????

[still_stirrin]

FM just finished a stripping run and ran out of product before I found a taste i didn't like HELP need to do another the same then ????

Sure. But watch out for the zombies!




note - this thread is over 10 years since the last post.

[squigglefunk]

FM just finished a stripping run and ran out of product before I found a taste i didn't like HELP need to do another the same then ????

sounds like you made a good ferment then! yup play it again sam!