New to distillation, or simply new to the HD forums.
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Hi HD Forums. I've paired up with a buddy and built a pot still using an old beer keg plumbed into a 5gal bucket for condensing. We are about a 2/3 way through running our very first stripping run on 2- 45 gal malt drums of wash scrounged from a local U-Brew. I think we overkilled our first run at this distilling thing as we're using an old orchardist's experience and directions before we knew this site even existed! Since I found it I've been reading it everynight trying to make head or tails (pun intended ) out of all the all the new lingo, still types and functions etc etc. We had 2 drums filled with 340lbs peaches, 200lbs sugar and used champagne yeast to get it rolling. Like I said we're bout 2/3 way through our stripping run but when we get to the bottom of the barrel, we found a bunch of sugar that settled. Not wanting to waste it, we reactivate some more yeast and got it going again. Anyone see an issue with this? I can't think of one but you never know.
Anyways, great site and thanks to all you folks that have been doing this for years and willing to share all you experiences and advice to us newbies into the "sport"
Bubba Q wrote:Hi HD Forums. I've paired up with a buddy and built a pot still using an old beer keg plumbed into a 5gal bucket for condensing. We are about a 2/3 way through running our very first stripping run on 2- 45 gal malt drums of wash scrounged from a local U-Brew. I think we overkilled our first run at this distilling thing as we're using an old orchardist's experience and directions before we knew this site even existed! Since I found it I've been reading it everynight trying to make head or tails (pun intended ) out of all the all the new lingo, still types and functions etc etc. We had 2 drums filled with 340lbs peaches, 200lbs sugar and used champagne yeast to get it rolling. Like I said we're bout 2/3 way through our stripping run but when we get to the bottom of the barrel, we found a bunch of sugar that settled. Not wanting to waste it, we reactivate some more yeast and got it going again. Anyone see an issue with this? I can't think of one but you never know.
Anyways, great site and thanks to all you folks that have been doing this for years and willing to share all you experiences and advice to us newbies into the "sport"
Welcome Bubba Q! There shouldn't be any issue with using up that extra sugar.
+1 with wildrover, I don't see any issues either just might have a different flavor, big batch for the first run, stay safe and have fun, welcome to the forum from a bit south of the border.
Sometimes I wonder why is that Frisbee getting bigger......and then it hits me.
) out of all the all the new lingo, still types and functions etc etc. We had 2 drums filled with 340lbs peaches, 200lbs sugar and used champagne yeast to get it rolling. Like I said we're bout 2/3 way through our stripping run but when we get to the bottom of the barrel, we found a bunch of sugar that settled. Not wanting to waste it, we reactivate some more yeast and got it going again. Anyone see an issue with this? I can't think of one but you never know. 