Drinking everything

furbs · Post by **furbs** » Tue Nov 07, 2006 4:39 pm

First off I'd like to say this is the best site I've come across about distilling, especially for newbie like me. I'm going to be disitlling my first wash soon (20 L, 6 kg sugar, alcotec 48 turbo), and Im planning on using an ice water/wok still like the one outlined on the site.

What ive generally found on this site that there is not enough methanol from a sugar wash to be harmful ( btw this first run is mostly intended as an experiment). What I am curious about is if I just distill through a couple times, and don't make any cuts, could I drink the distillate with no other ill effects then having it taste like shit and getting a raging hangover?

Post by **Husker** » Tue Nov 07, 2006 4:53 pm

Why would you want to drink something that tastes like firey dung, and makes your head pound?

Yes, there is not a huge amount of methanol produced in a straight sugar wash (especially if you do not push it to too high of a % ABV) . But there are a LOT of things other than H2O and ethanol in that mix. Even distilling a couple of times (I assume pot stilling, and I am not sure about this "wok" still), if you do not cut out the heads, you will end up with loads of extra stuff (higher alcohols, actate, etc), which will make you feel really bad. You can simply cut that out, and make an acceptable drink (even with a pot still), that has little hangover effect.

But it is your choice. You could even drink the gallons of yeasty wash if you want. Wont kill you, but will certainly taste like crap, and will give you that raging hang over.

It is a hobby you can take your time with, and not be "greedy", and make a pruduct FAR superior to almost anything you can buy, or one where you can produce loads of cheap jail house toilet juice. I prefer to drink better quality, and am doing everything I can to get that better quality, as I learn this hobby.

H.

possum · Post by **possum** » Tue Nov 07, 2006 5:01 pm

furbs, you can reduce the headach juice with the wok still (I have used one, and still do sometimes when stripping out small amounts of wash).
The thing to do is to throw away the first portion of what you collect.
the amount depends on the amount of wash you are distilling.

furbs · Post by **furbs** » Tue Nov 07, 2006 5:06 pm

Alright, yeah that makes sense, the main reason I asked was because most of the stuff i read said that cuts wern't possible with a wok still ( which is on the main site under not astill) because there's no reflux, maybe this is wrong and maybe i should ask in anew topic about that.

Hackers · Post by **Hackers** » Tue Nov 07, 2006 5:22 pm

You need to read about the different temperatures that different components of your wash will will vapourise at. In this way you can separate the heads from the hearts.

Hope that helps

masonjar · Post by **masonjar** » Tue Nov 07, 2006 6:08 pm

You would have to turn the burner off at the appropriate temperature (if you can find a way to get a thermometer in there), wait a minute for the simmer to stop, pull out the very hot glass covered in hot smelly wash without burning yourself, dump it, put everything back together and turn the burner back on. Cuts by temperature wouldn't be very reliable, so it would still probably be undrinkable. But if you do it, you might just get hooked - then you'll want to build a usable still.

Theoretically, it is possible to make something good with a wok still, but the chances of success are not so good.

Oh, and lack of reflux doesn't have anything to do with making cuts. Pot stills don't use reflux either but you can make very good cuts with them.

Froggy · Post by **Froggy** » Tue Nov 07, 2006 6:41 pm

I have only completed a few batches myself. I used the alcotec 48 turbo yeast and I would recommend not using this.
The wash smells pretty bad during the ferment so I would imagine this would add taste/smell to your spirit.
My next batch I have fermenting now I am not using the turbo and it smells much better.

Harry · Post by **Harry** » Tue Nov 07, 2006 6:56 pm

Husker said: You could even drink the gallons of yeasty wash if you want. Wont kill you, but will certainly taste like crap, and will give you that raging hang over.

AND you'll sh!t through the eye of a sewing needle at 50 paces!

.

junkyard dawg · Post by **junkyard dawg** » Tue Nov 07, 2006 7:04 pm

thats a mental image I could live without...

Post by **Tater** » Tue Nov 07, 2006 7:49 pm

furbs · Post by **furbs** » Wed Nov 08, 2006 5:47 pm

Thanks for the info. It sounds like generally the wok/ice-water still is more trouble then its worth, so I decided I'd try and make a simple pot-still from a cheap stockpot and copper tubing. Wish me luck!

TRANSPLANTED HILLBILLY · Wed Nov 08, 2006 7:13 pm

Wise choice!

Good Luck!

Remember, Stainless steel, copper, and brass (soaked in vinegar, or COKE) thats all you need. Seal your stock pot lid with flour and water paste.and some spring clamps from your local hardware store.

That will make you a good safe rig.