Intoxicated

[Intoxicated]

Hey guys

This is 'Intoxicated' from . Long time on/off lurker, first time poster . I use to help a friend distill spirits when I was 17 (I'm nearing 21 now) using a cheap pot still, and I have wanted my own still ever since. The spirits he produced were not of very high quality, tasted very 'bready', and as far as I know he never measured gravity or alcohol content.. But at $2 litre, who could really complain? Silly kids we were.

Today, I am the proud owner of a 'Pure Distilling' Reflux Still. I consider myself to have a basic understanding of distilling, nothing less. By the looks of it a lot of you guys have built your own distilling units, and I am very impressed with 98% of what I have seen. I'm one of those lazy people who opted to buy a unit instead of build. I will be 'breaking in' my new toy Wednesday night. The sugar wash was started Thursday night, I used Alcotec 48 using 8kg of sugar for 20% ABV, and I will need to put in a turbo clear Monday.

I've read about how you guys are not a very big fan of anything turbo.. But as far as I am aware this is only because of flavoring, correct? Would you consider this to be a good wash for someone who is not really interested (at this time) in making spirits from scratch? At the moment I am just keen on playing around with bottled essences, but I guess that is how everyone starts out.

I think this is a long enough first post. I look forward to becoming a part of this forum, and getting to know you all.

Ciao!
Intoxicated

[MuleKicker]

I hope yer not from the states, the underage thing is gonna getcha. (or if yer underage from where ever).

[Intoxicated]

Nah, It's perfectly legal for me to drink. I just started perusing some threads and saw someone's signature giving the advice that you shouldn't post where you are from if it's not legal to distill where you are. I'm not paranoid, and I doubt I will ever have any legal issues.. But I felt I should change it in case it's a very strongly advised practice on this board. I don't wanna tread on any toes .

[MuleKicker]

na, lotsa folks here say where there from, maybe not there street address, but just where abouts. Im from MN, in USA. I just aint gonna tell ya any more.
Cheers, Welcome.

[Intoxicated]

Well in that case, New South Wales, Australia .

[MuleKicker]

well, I think youll find a good number of your aussy brothers here.

[marc83]

Welcome Intoxicated.

How did that State of Origin go for ya last week


QLD fan here if you hadnt noticed

Anyway...welcome.

[Intoxicated]

Didn't watch it tbh, I'm not a fan of football ! Kinda hard not to notice it though.. But when the pubs stay open for longer, who can complain?

Thanks for the welcome

[blanikdog]

Go Queensland!!

[davidwh]

Welcome Intoxicated,

Another Aussie...btw there's no State of orgin played in AFL any more...can't be important then lol... South Oz.

I ran about 8 Turbos washes at first, Alcotec 48 was the "cleaner" of the 4 types (SS classic, SS Pwr23, Willards) I tried. Strongly suggest u stop throwing money away and look at rad's all bran receipe....in the T&T area. I've done 3 now, very simple, quick as a turbo to make and ferment, cost stuff all but mainly cos... there is a real distinct smell and taste advantage...its really good.

Once your comfy sipping the first batch, put some spirit on Oak...a month down the track your taste buds will thank you.

Cheers

[kiwikev]

Hi there, I just joined and read your mail. Try a double distilling. Like do your first run then clean out your still. Cover the element with water,tip in your spirit and do it again. The results are dam good and the flavour after adding your desired flavouring will come through much nicer
kiwikev

[Intoxicated]

I have been looking at those recipe's and I am thinking I will give the 'All Bran Sugar Wash' a go. From what I can gather the resulting alcohol is roughly 12%? And just out of curiosity is it considerably cheaper to run a wash like this, excluding the costs of using Carbon filtering and Turbo clearing agents?

I really like the idea of a cleaner alcohol. That's the main reason I bought a Reflux, so I knew roughly what was still in the distillate. I had a bad experience with home brew beer.. The beer fermented at a high temp and created a lot of fusel alcohol. Needless to say I had a few bad mornings. I've got some cold weather here so I think I will ferment some Ginger Beer after this wash is done, I really should buy another fermenter.

I'm slightly annoyed, yet somewhat happy, that my fermenter is still bubbling away. It's letting air out every 8 seconds so It's pretty slow, but I don't want to put the clear in or get a hydrometer reading until the bubbles have stopped. I was hoping to have it done for Thursday night, and I think I will be pushing it. I spent $800 and I really don't want to go out and buy more alcohol just for a party, but if the fermentation isn't done.. it isn't done. I'm not going to rush things.

The whole taste factor confuses me. I was under the impression that fermentation flavors mean squat when it comes to Reflux distilling. Will I really notice a difference between washes in the final product? Also, I was given a bag of Oak Chips as a freebie with my purchase.. I have no real Idea what to do with them. I was going to make up 2.25 Litres of Scotch (essence), and keep one plain whilst putting the chips in another. Then I would leave it and test them both in a month or so, would this be right? I briefly thought about soaking the chips with neutral spirits, but I think that would be a waste of the chips.

Thank you all ^.^

Aussie Aussie Aussie

Intoxicated

[Intoxicated]

Hi there, I just joined and read your mail. Try a double distilling. Like do your first run then clean out your still. Cover the element with water,tip in your spirit and do it again. The results are dam good and the flavour after adding your desired flavouring will come through much nicer
kiwikev

Are you also running a Reflux still?

[kiwistiller]

Make sure you're diluting that second run! never charge the boiler higher than 40%

[Intoxicated]

Will do Kiwistiller!

Quick Question: My Turbo wash is still bubbling away at day 7, when it was suppose to stop day 5. I was hoping, as previously stated, that it would be done for a party tomorrow night. If I use the Turbo Clear, when the bubbling actually ceases, It will not be ready for the party. Instead of using the Turbo Clear, is it possible for me to run my wash through a strainer into my still to remove the sediment? I'll run the wash through the still 3 times if I have to (and have time).

So do you think I should give the alcohol a miss for the party and be patient? Or should I forget about the Turbo Clear and run it through without it once the bubbling stops?

[olddog]

Good luck for tomorrow night, not only should you let your wash finish, but you should also leave for at least 24 hours to air, before oaking/ageing/diluting. I think you had better go and buy a bottle for now.


OD

[Intoxicated]

It will most likely finish in time. Just was curious as to wether I could just strain the solids out and run it through the Reflux instead of using Turbo Clear.

What's the idea behind airing it?

I don't really feel like buying grog after reading through these forums, especially the "Last Hangover" thread.

[olddog]

Turbo yeast produces off flavours because of the neutrients which make it ferment fast and produce a higher than normal percentage of alcohol per wash, this is why brewshops will then sell you carbon filtering to try and eliminate those off flavours, so what with the expensive yeast, clearing agents, and filtering equipment, they get into your pocket everytime you step through their door.
Washes like Rad's and many other recipes do not need filtering at all, but all distillations need time to air so that sometimes harsh taste gets smoother. I air mine for a week and leave on oak for at least six months, things like gin which I make for my wife does not need to oak age, but it does need airing.
I think you should do a bit more reading as a bit more learning needs to be done, a distilling a nice spirit is not a speedy thing, you need time and patience.


OD

[blanikdog]

I moved this topic from "Welcome Centre" to novice distillers as it had gone way beyond welcoming new members and any questions addressed may be missed by new distillers.

I know that we all stray sometimes - I'm probably the worst offender - but if we try to post in the relevent topic it's far more instructive for all of us. Thanks in anticipation.

[Intoxicated]

That's fair enough. Sorry guys, I wasn't thinking.. I'll try to keep things on track from now on

Intoxicated

[Austin Nichols]

I'm wondering if its best to air your clear spirit, or is it ok to air it once you've added your flavor to it?

I made a few bourbons out of my clear spirit (vm still) and some of it pretty ordinary, would airing it improve it? or am I better off putting it back in my next wash and starting from scratch again?

Cheers, Allan.

[rad14701]

Intoxicated, regarding your question about "straining", you should "rack" (siphon) the cleared liquid off the "trub" (solids) which should all have settled to the bottom of the fermenter... Straining doesn't work because yeast and other components are too fine for just about any common straining filters...

As mentioned, you have more research to do before venturing much further... I'd nix the idea of having spirits ready for your party... You want to impress your friends, not gross them out with inferior spirits...

[ScottishBoy]

I'd nix the idea of having spirits ready for your party... You want to impress your friends, not gross them out with inferior spirits...

If you wouldnt give it to your mother, then it isnt good enough.

[Intoxicated]

Intoxicated, regarding your question about "straining", you should "rack" (siphon) the cleared liquid off the "trub" (solids) which should all have settled to the bottom of the fermenter... Straining doesn't work because yeast and other components are too fine for just about any common straining filters...

As mentioned, you have more research to do before venturing much further... I'd nix the idea of having spirits ready for your party... You want to impress your friends, not gross them out with inferior spirits...

Thank you for your answer. I've given up the idea of getting it ready for the party. I'm going to exercise some patience and just wait til it's fully stopped bubbling, check it with a hydrometer and then distill it. In the mean time I will go through all instructions, and related threads with a fine tooth comb.

If you wouldnt give it to your mother, then it isnt good enough.

Good call. I definitely don't want to make poor quality booze. As they say "The best things in life are worth waiting for".

[vicrider]

I'm wondering if its best to air your clear spirit, or is it ok to air it once you've added your flavor to it?

I made a few bourbons out of my clear spirit (vm still) and some of it pretty ordinary, would airing it improve it? or am I better off putting it back in my next wash and starting from scratch again?

Cheers, Allan.

I think I would air the clear, then add the flavor. Airing lets some of the nasties evaporate, and if you added your flavor and then aired, it would carry some of the flavor with it. V.

[atticpc]

I always want to get from the fermenting to the distilling stage as quick as I can. I'm in a better situation as I have enough stock built up. At this stage I would ferment for 7 - 10 days, rack off into a different container and settle for 7 days. The racking off will also air out the wash. Then after another week do another racking off to another container. So I am now looking at 7 ferment, 7 sit, 7 sit and then distill.

Now I haven't actually done a spirit run with this routine yet - so needs to be seen as to whether things get better or not using the second rack and week of sitting - but it can't hurt.