What seemed easy…

[Idlehands25]

Ok, here’s the low down on what my 1st actual run.

I found a simple blueberry sugar wash online from what appears to be a reputable source, and dug in. Rewind a few weeks, I put together a grain mash that stopped fermenting after 3-4 days, with 0% ABV. After reviewing my processes, I believe I did not pay close enough attention to heating/cooling the mash before putting away to ferment. With the magic of amazon, I was able to find additional tools like a heater to keep proper temp during fermenting. Well to the trash it went.

Fast forward to 7-14 days ago. I meticulously followed the recipe and process in putting together a 6 gallon blueberry wash. Including properly activating yeast, cooling to correct resting temp, aerating, etc. Needless to say, after about 3 days I looked at the wash and the berries were floating. So I stirred and aerated more eventually to find they did stay submerged, however, I can say I didn’t see much activity from the yeast. When I tested for ABV before the run, the hydrometer didn’t show much alcohol if any. Trusting my process, and the recipe, I ran a cleaning run 3 days ago with a 50/50 vinegar and water waiting to completely cool before rinsing out. Then I purchased 2 gal of box wine to do a test and to make sure my system was sealed and properly working. I experienced everything I read about, foreshots, heads, and hearts. I tested each and the ABV was right on what the readings were stating.

Now to Friday afternoon. I started at approx 5p with pleasant outdoor temps. Started the still, and slowly brought to roughly 212 degrees in the pot. It took a while to get to 168 at the top of the tower however when it reached temp it was slowly producing alcohol. Never did it steam out, and it stayed a consistent drip filling approx 2.5 800ml jars by 2am. I read in several places that you can stop and restart the distillation, so I shut it down and went to bed. Saturday morning I started it up again, however this time I forgot to start the cooling. After seeing steam come out of the spout, I realized my mistake and started the water and the steam stopped. When liquid started to appear, the jars were quite cloudy so I gave it a little taste. There was no sign of alcohol and after producing enough to fill my test tube, the hydrometer read 0% ABV.

Ok, so I shut it down again to brainstorm what is going on. I check the liquid level and was surprised to see maybe 5 gallons was remaining. I started it up again and still did not produce any alcohol. This is where I am at, with very little time if any to save this wash.


I hope I have provided enough details of what’s going on, and hoping someone will be able to direct me in a direction to save this. I have accepted that I will likely lose this run, but I was able to get about a 1/2 gallon after diluting to 45% ABV, and so far I like it. Can you help a newbie??

[SW_Shiner]

Ok, here’s the low down on what my 1st actual run.

I found a simple blueberry sugar wash online from what appears to be a reputable source, and dug in. Rewind a few weeks, I put together a grain mash that stopped fermenting after 3-4 days, with 0% ABV.How did you come up with 0%? Using an alcometer in a mash/wash wont work. You can work out the ABV using Original Gravity and Final Gravity with a hydrometer. After reviewing my processes, I believe I did not pay close enough attention to heating/cooling the mash before putting away to ferment. With the magic of amazon, I was able to find additional tools like a heater to keep proper temp during fermenting. Well to the trash it went.

Fast forward to 7-14 days ago. I meticulously followed the recipe and process in putting together a 6 gallon blueberry wash. Including properly activating yeast, cooling to correct resting temp, aerating, etc. Needless to say, after about 3 days I looked at the wash and the berries were floating. So I stirred and aerated more eventually to find they did stay submerged, however, I can say I didn’t see much activity from the yeast. When I tested for ABV before the run, the hydrometer didn’t show much alcohol if any.Again, if using an alcometer, that wont give you an accurate reading. Trusting my process, and the recipe, I ran a cleaning run 3 days ago with a 50/50 vinegar and water waiting to completely cool before rinsing out. Then I purchased 2 gal of box wine to do a test and to make sure my system was sealed and properly working. I experienced everything I read about, foreshots, heads, and hearts. I tested each and the ABV was right on what the readings were stating.

Now to Friday afternoon. I started at approx 5p with pleasant outdoor temps. Started the still, and slowly brought to roughly 212 degrees in the pot. It took a while to get to 168 at the top of the tower however when it reached temp it was slowly producing alcohol. Never did it steam out, and it stayed a consistent drip filling approx 2.5 800ml jars by 2am. I read in several places that you can stop and restart the distillation, so I shut it down and went to bed. Saturday morning I started it up again, however this time I forgot to start the cooling. After seeing steam come out of the spout, I realized my mistake and started the water and the steam stopped. When liquid started to appear, the jars were quite cloudy so I gave it a little taste. There was no sign of alcohol and after producing enough to fill my test tube, the hydrometer read 0% ABV. Sounds as though you are running a pot still, it might be worth reading up a bit more on how to run a pot still as it comes across as if you don't yet understand how distillation works. You need to be running based on power input, not looking at the temps. 9 hours is far too long to only end up with ~2L of product.

Ok, so I shut it down again to brainstorm what is going on. I check the liquid level and was surprised to see maybe 5 gallons was remaining. I started it up again and still did not produce any alcohol. This is where I am at, with very little time if any to save this wash.


I hope I have provided enough details of what’s going on, and hoping someone will be able to direct me in a direction to save this. I have accepted that I will likely lose this run, but I was able to get about a 1/2 gallon after diluting to 45% ABV, and so far I like it. Can you help a newbie??

A recipe would also help to see any issues there.

[Idlehands25]

1 &2 -I have a proof & tralle hydrometer and the level was showing 0%, or slightly above

3- I’m sorry, I stated what I am working with in the 1st intro post and did not restate it in this post. I am running a reflux still. My setup is as follows: 7 gal pot, 24” riser with copper mesh, 6”sight glass, 10” shotgun, (2) 90 bends, 18” shotgun, and spout. I am using gas as a heat source, and I am clear as to how distillation works. I agree 9 hours is far too long, however when I see boil over in the sight glass, I know it’s too hot and can scorch. If I am incorrect, please help. I have read and re-read for days. With my 50+ yrs my memory is not what it used to be.

[Chauncey]

you need a brewers hydrometer.

[Saltbush Bill]

Why would you go to the trouble of making a blueberry wash, then put it through a reflux still? reflux stills are designed to remove flavour.
I guess your finding what a lot of us found when we first entered this hobby , there is much ,much more to what at first seemed a very simple thing.
A few years in, and about when you think you know , suddenly you release how very much you don't know.

[SW_Shiner]

1 &2 -I have a proof & tralle hydrometer and the level was showing 0%, or slightly aboveThats the wrong tool. You need a triple scale or beer hydrometer.

3- I’m sorry, I stated what I am working with in the 1st intro post and did not restate it in this post. I am running a reflux still. My setup is as follows: 7 gal pot, 24” riser with copper mesh, 6”sight glass, 10” shotgun, (2) 90 bends, 18” shotgun, and spout. I am using gas as a heat source, and I am clear as to how distillation works. I agree 9 hours is far too long, however when I see boil over in the sight glass, I know it’s too hot and can scorch. If I am incorrect, please help. I have read and re-read for days. With my 50+ yrs my memory is not what it used to be.
Ok, that column is a bit short that could explain the long run time. Typical recommended length is 20-30 times the column diameter.

Again, a recipe would help. If you're putting 5 gal in a 7 gal boiler and having puking issues, it could be too much sugar still unfermented, or unconverted if its a mash. This is where a beer hydrometer is needed. It can tell you how much potential ABV there is, and when its done fermenting.
With an Original Gravity reading (O.G) and a Final Gravity reading (F,G) the total abv can be worked out so you can know roughly how much product to expect.

[Idlehands25]

1-Brewers Hydrometer ordered, Thank you!

2- My column is 2". So you're saying I should be using a 48"-60" column? Or are you saying total length including shotguns, sight glass, and 90's?

3-The recipe I used came from North Georgia Still Company

Ingredients:
20 lbs Frozen Blue Berries
5 lbs white sugar
6 gallons spring water
2 packets dry yeast (4 ½ teaspoons using bulk yeast)
Directions:
1. Put frozen blueberries & 4 gallon of water in a large stock pot and heat up to 160 degrees
2. Empty blueberry mash into a large enough container to mix in the additional 2 gallons water. Stir in the 5 lbs of sugar
until totally dissolved.
3. Allow mash to cool down to 75-80 degrees, (we let ours sit at room temperature overnight)
4. Create a simple yeast starter for 6 gallons of mash
5. Add 1/2 cup of 110-115 degree water to a sanitized jar.
6. Add 2 teaspoons of sugar to the water and mix thoroughly.
7. Add 2 packets of yeast (4 ½ teaspoons using bulk yeast).
8. Swirl the glass to mix in the yeast with the sugar water.
9. Let the glass sit for 10-15 minutes and it will double in size.
10. Once your starter has doubled in size add it to your mash and aerate. (transfer it back and forth in 5-gallon buckets to
mix and aerate well, it should look foamy)
11. Empty the mash into large containers that can seal, and place a release valve at the top to allow gases to escape as
the yeast does its job
12. Allow to sit in a dark area, 75-80 degrees is the optimal temperature for this.
13. Wait 7-14 days for the fermentation process, rule of thumb is when the bubbles are all gone it is finished.
14. Strain mash mixture until you can run it through cheese cloth folded over 4 times.

After assembling, I realized the lid of my pot was too week to keep the tower vertical. I braced the tower for this run, however I ordered a 15 gal pot that is built much stronger. Are there any additional thoughts to what may be going on, and I believe I know the answer, but do you think the remaining wash can be saved or best to just start over

[SW_Shiner]

1 - That's good. It is a great tool that will help a lot with future brews and gives valuable information if any issues arise in the future.

2 - 48-60" of packed section. Generally, diameter = speed, height = purity, though if you are trying to get flavour, a reflux is the wrong still for the job. Average take off for a 2" reflux built to recommended height should be able to pull 95% at around 1-1.5L per hour.

3 - Going by the numbers in that recipe, you should get approx. 2.88L@45% (0.76gal) with no cuts, so your 1/2gal sounds about right, if not maybe a little wide on the cuts.

Also, terminology matters. Not your fault, i understand you are following a recipe, but that is a wash, not a mash. Generally, if there's sugar, its a wash. If it's all grain and no sugar, it's a mash

[Idlehands25]

I am a stickler for proper terminology and thought it funny for a company that is in the business to use the incorrect terms. (I copied and pasted from their site)

My general thoughts were to have decent equipment to be able to do a wide range of spirits. Additionally, just starting out using the equipment I have, helped me understand more than just reading. It's good to hear that what was produced is close to the numbers. Thank you for the input

[SW_Shiner]

Yea, the only business that company is in, is making money. Seem to know very little about safety in distillation. There are many threads here pointing out their lack of care and safety of people that think its a good idea to trust them. I had to check as i actually thought they were on the 'do not mention' list here