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Needless to say, my first run didn't go as planned. I estimated producing around 2500ml of 150 proof drinkable product after the second run. Well that turned into 600-800 ml of drinkable product after the second run real quick. I may have let my foreshots/heads run too long, but then again better safe than sorry. I don't have the tube to check the ABV perfectly but I managed to balance it enough to get a 12% ABV reading from my hydrometer (give or take 1-2% +/-)....
So like I said I squeezed around 600-800 ml from my sugar wash with a hint of coconut oil which is rather tasty with a bite.
I'm currently on the 1st part of my second run which will be a rum with citrus oils in the tails, gonna try and harness the flavors...
Post pics of the still soon which is a work in progress to say the least...

Squirrel Heads----

What recipes are you running? I would run ujssm, it's the work horse around here. I use it to replenish my reserves. Took some backset from a bourbon and jump started my ujssm today. Also have 12 gal of Wineos ready to run. I guess the point is the recipes in the tried and true section work great. You will learn how to make cuts and then your are good to go.

I wouldn't call it a recipe it's just something I tried. 18 liter wash which had 5 lbs sugar, which was dissolved before adding to the wash. I also used turbo yeast which I understand around here is a big no no but I wasn't going for taste in the beginning, just trying to increase my yield and add the flavors in what I use to dilute to 60%.
By the way I only used half packet of yeast, to slow down fermentation.
I appreciate the input on the 'tried and true' recipe section. I will have to thumb through that for sure.

Also ujssm??? Is that sweet feed?

Sweet feed is used to feed horse's or cattle,Uncle Jess is corn ,Read both post in the tried and true.U.J. stuff is easy and good.

First the mash hydrometer won't do a dang thing for you in distilled spirits. You need a proof Tralles hydrometer for that.

And it sounds like your trying to make cuts off the still? Being your first run not a great idea. Please find the novices guide to making cuts. It can be found in the must read new distiller reading lounge. Collect in small jars and make final determinations on cuts by testing the jars. Smell taste and feel.

And yes check out the tried and true recipe section. Using a known good recipe from there. Will help you learn much better then throwing something together.

UJSSM is uncle Jesse simple sour mash. It's made with cracked corn.
Sweetfeed is just that. Sweetfeed.
Both great recipes.

What kind of still are you using? And did you do the sacrificial alcohol cleaning run on it? As per the cleaning a new still thread. Found in the must read new distiller trading lounge. If not it should be considered a sacrificial cleaning run and tossed out.

You said you wanted to up the output. Greed is a bad thing in this hobby. Keep your ferments below 14% max. 10% to 12% is even better. Anything above that will stress the yeast. And leave you with off flavors and more waste.

I have a proof and tralles hydrometer. I tested my alcohol from my first run last night during my second run and after its second distillation it is at 135 proof or about 68% ABV. I understand ujsm now, thanks for that. I did a test run prior to the distillation of my fermented mash (to test for leaks, clean flux and solder, wash out metal shavings)...

Im not trying to be greedy, I suppose I was expecting too much volume.
As for my second run, I gathered a half gallon of 40% @ 61 degrees so it was quite accurate.
Which I ran heavy into the tails to capture some flavors. I didn't take my heads out of my mash distill on my second batch so I will be running it again.


Also I'm running a pot still I have made out of a 24 quart bayou classic steam pot with a 12" column that is 3/4" copper reduced to a 1/2" and finally going down to a 3/8" running through the worm.
I use an electric double burner which raises the temp slowly.
I'm rethinking my still, fractioning column? Looks too sexy not to have.

Depends on what you are calling a fractioning column. The term is used loosely by many. And some that people have labeled as such. Really aren't.

What is it you want to make with it? A true reflux still is best suited for making vodka and neutral.

I didn't take my heads out of my mash distill on my second batch so I will be running it again.

I'm not sure I follow you on this one? Heads come out before hearts. So how could you not take them off?

I stuck a gallon glass jug under the spout from the worm with a sterile funnel.
Collected everything except the tails, I got the heads and hearts.
I'm feeling that the heads will be more prominent in the second distillation.
Coming off at a lower temp with even more of the acetone smell and horrible taste.
Being that my portions are so small I'm just trying to hone in on the heads and find a finer line between them and the hearts.

As for the fractioning column, I'm referencing the real thing. Like the ones from diagrams of fractioning columns from crude oil distillation and chemical fractioning columns.
The idea is brilliant and the stills I've seen with the sight glasses over every screen. I know it's a far step from the way the lates and greats used to do it and takes away from the tradition, but they have their own beauty and I've seen some in professional distilleries.

If your gona run it a second time. Then you should have done just a stripping run. Collecting all but the foreshots. And running the low wines from that stripping run. Including the tails.

And sounds like your talking plated column. Or what has been dubbed a flute around here. At this small scale they aren't exactly a fractioning columns.

Ahh I see... Either way I would like to build one, as difficult as that may seem. A small scale, fluted, faux fractioning column haha

As far as the way I ran the head, hearts and tails (minimal tails, just to extract oils and citrus flavors) reference the 'All Feint' topic in research and theory thread.
But saying that I understand what you are saying, I wish I would have taken out the heads/ the first run but I will just grab them on the next run, no problem.

First and foremost I welcome all critics because that is another way to make me better.
My pot still is crude at best, I know this, but it did produce two batches at this point and they taste pretty darn good.
Please take a gander and ask questions and make comments.

Squirrel Heads----

before someone bites yer head off id say get rid of the plastic funnel going into yer jug on the last picture as alcohol and plastic dont mix

Chomp!

That looks like an aluminum pot... it can be used for cooking mashes, but shouldn't be used as a boiler. Slow down a little squirrel, lots of reading to be done yet, but your well on your way. Now you've proved you can do it, the question is, can you do it the right way??? Read, its all right here...

Yes, wacabi1 is correct, it's all here. We've all made some mistakes. This site is filled with a wealth of info, dig in and learn.

Criticism! Thats what I'm talking about...
So first question... What funnel should I be using? I know the aluminum is crude but I'm working up to the copper.

Thanks Fellers

try to get a stainless funnel can usually be found at wal mart or most any grocery

Decent setup there; looks a lot like mine. Only real difference is that I use propane and a stainless pot. The flake stand looks almost exactly like mine, but I have a couple more turns. Personally, I don't use a funnel at all.