Last week I thought I put to much water in my mash,5lb corn 5lb sugar 10gallons of water.I ended up with corn water,Had about a qt.of hooch
My next mashI used 10lb sugar 10 lb yellow corn meal 6 gallon of water
I let it ferment a week.I ran it today.I got about 1.1/2 gallons.Wood not burn
or bead,so I ran that again.The first 1/2 pint burnt clear.The next pint wood not bead or burn.I wash a drink in my mouth it was so hot I was afraid to swallow it. The next pint was the same I took a small drink and thought I was going to have to put a fire out in my throat.The next pint was back to meal flavored water.What am I doing wrong.I read the site over and over.I read all the posts again and again, am I just stupid or am I missing something.Also If I cut the three pints and flaver will they be safe to drink.
THANK YOU GUYS SO MUCH THIS IS A WONDERFUL SITE
can someone pleaes help me
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runingkind
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can someone pleaes help me
bought wisdom don't come cheap,but it is a good teacher
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possum
- Distiller
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Don't stress runningkind you'r still learning.
If I read correctly, you have a potstill...good, that is an excelent rig to learn on, and has made good (and bad) hootch for centuries.
Keep all of the stuff you have distilled..It can be reprocessed if it dosen't meet your standards.
Ok, on the ferment issues, First run had too much h2o, thats ok, just comes out weak. There is a limit to how much sugar can go in your wash/mash and still be effective.
5lbs sugar and 5lbs of corn and 5 gal water should ferment. I think you went from too thin of a wash to too rich of a wash.
Next run do 5#/5#/5gal and you should be ok.
After you run your next fermented bunch off, take the resulting spirit, and add that to the stuff you have run off before. Then take this combined spirit and distill it. You will have to collect this stuff in small units of pint or 1/2 pint amounts.
The very first 1/4 or 1/2 pint goes down the drain immediately DON'T drink it.
The next 1/2 pint to pint will be set aside for re-cycling, it isnt poison, but it might be stinky from trace stuff made by yeast, and give a bit of headache.
The next stuff is for keeping to drink. Keep collecting untill it won't burn without heating first. (burns on a cold spoon) that means you will collect untill you go to 50%alcohol by volume, or 100proof american.
Then collect the next stuff untill you can't taste any alcohol. this will go in the Next Distill batch with once run spirit, or wash to add more alcohol.
Uncle jessee's sourmash method uses a backset method, but I'll leave that for you to check out. That method is not essential, but it does build nice flavor. I was using a backset method, and I enjoyed the results very much.
Hope this helps runningkind.
enjoy.
If I read correctly, you have a potstill...good, that is an excelent rig to learn on, and has made good (and bad) hootch for centuries.
Keep all of the stuff you have distilled..It can be reprocessed if it dosen't meet your standards.
Ok, on the ferment issues, First run had too much h2o, thats ok, just comes out weak. There is a limit to how much sugar can go in your wash/mash and still be effective.
5lbs sugar and 5lbs of corn and 5 gal water should ferment. I think you went from too thin of a wash to too rich of a wash.
Next run do 5#/5#/5gal and you should be ok.
After you run your next fermented bunch off, take the resulting spirit, and add that to the stuff you have run off before. Then take this combined spirit and distill it. You will have to collect this stuff in small units of pint or 1/2 pint amounts.
The very first 1/4 or 1/2 pint goes down the drain immediately DON'T drink it.
The next 1/2 pint to pint will be set aside for re-cycling, it isnt poison, but it might be stinky from trace stuff made by yeast, and give a bit of headache.
The next stuff is for keeping to drink. Keep collecting untill it won't burn without heating first. (burns on a cold spoon) that means you will collect untill you go to 50%alcohol by volume, or 100proof american.
Then collect the next stuff untill you can't taste any alcohol. this will go in the Next Distill batch with once run spirit, or wash to add more alcohol.
Uncle jessee's sourmash method uses a backset method, but I'll leave that for you to check out. That method is not essential, but it does build nice flavor. I was using a backset method, and I enjoyed the results very much.
Hope this helps runningkind.
enjoy.
Hey guys!!! Watch this.... OUCH!
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runingkind
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DBM
- Novice
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- Joined: Fri Feb 24, 2006 6:02 pm
Your mash
runingkind;
In your mash you said you used corn. You did mean cracked corn, I hope. Cost about $5.00 for a 50 lb. bag at the farm supply store.
On your first run it will help if you bring some water to a boil then pour it on your cracked corn and cover the container and let it set untill it comes to room temp, then stir good and add to your mash container with the sugar and yeast and a coupla drops of bean-o.
From then on you can use the hot backset from your still to cook your corn.
In your mash you said you used corn. You did mean cracked corn, I hope. Cost about $5.00 for a 50 lb. bag at the farm supply store.
On your first run it will help if you bring some water to a boil then pour it on your cracked corn and cover the container and let it set untill it comes to room temp, then stir good and add to your mash container with the sugar and yeast and a coupla drops of bean-o.
From then on you can use the hot backset from your still to cook your corn.