Finished distallation and spirit is really sweet

[Intoxicfrog]

Hi all im new to home brewing. I have the essencia 2000 still and am fermenting a sugar based wash at 25-27 degrees. I am finding that after i have done all stages according to the instructions from essencia that my stilled spirit is sweet to the taste. Does anyone know hoe to stop it becoming so sweet?

[drinkingdog]

Not knowing the still or the recipe and if you took og and fg reading it's kind of hard to give any advice. 8 know even the more experienced ones will want more info. You probably should introduce yourself in the welcome center.

[Prairiepiss]

Ok I will assuming you are talking about the finished distilled spirits not the ferment? My normal answer to this question isn't going to fit your application. That still isn't gona produce those results. So I will ask for more info.

What are you using for a sugar wash? I'm assuming a turbo yeast of some sort? Beings how you bought that still. Turbo yeast are crap. Enough about that.
Is the ferment finishing? Usually sugar doesn't carry over. But it could if it puked.
What are the instructions you are following? Most of US won't know what those are. Seeing how only maybe 1 or 2 people around here have used that still. It's not very popular for a reason.

Here read this thread for more info on your type of still.
http://homedistiller.org/forum/viewtopi ... 63&t=13264

And step over to the welcome center and give US an intro.

[Intoxicfrog]

Hi im using 8kg of sugar with turbo 6 yeast and 25.5 ltrs of water . After fermentation my hydrometer sugar reading is 0.82 im getting roughly 4.5- 5 ltrs of 87-90% alchocol from each 25.5 ltr wash. And yes im talking about the finished product. Ty to all who have replied

[Prairiepiss]

Are you making cuts?

[Intoxicfrog]

Sorry like i say im new lol. What do you mean by cuts?

[Prairiepiss]

Foreshots, heads, hearts, and tails. Find the novice guide to cuts. In the must read new distiller reading lounge. While you are there. Read the rest of the stuff in that section. The glossary of terms would also help you.

Sounds like you bought into the just by this still and go. Sales gimic. It takes a lot more then that to make a good drop. And a lot of research. I have a feeling those instructions only instruct you to throw out the first little bit that comes out? Those are the foreshots. But you still need to remove the heads and tails. And only drink the hearts.
It they also told you that you needed to use the turbo crap yeast. Which is just another way to get more of your money. It's junk and makes junk.

[Intoxicfrog]

Okay ty. Knew it was a bit of work as i have a few friends that still thier own but wana make mine better lol as they make a very tasty brew

[Doogie]

you answer lies in the cuts - your probably not making them proper.

[rad14701]

You need to know a lot more than you know right now before you proceed further in this hobby... You need to know the theories and fundamentals for starters... This is not a hobby that you can stumble along at and learn as you go... At least not unless you thrive on failure and disappointment...

A short list of the problems/mistakes so far are:
Turbo Yeast...
Too much sugar...
Collecting too much...
Not making cuts...
I'm not believing the SG being 1.082 because it would require a 37.5 liter wash which has 32.58 of water added to that much sugar...

Slow down, do what we consider mandatory research, and use a recipe from the Tried and True Recipe forum when you are ready to do things the right way...

[RevSpaminator]

And above all else listen to guys like Rad, PrairiePiss and other experienced stillers. They know what they're talking about. They helped me get started and set me straight on several occasions. If they tell you to read something then read it, a few times. This isn't like making beer where the worst you can do is end up with a bucket of vinegar. You can injure, burn or poison yourself if you aren't careful.

Oh, and damnit, read the New Distiller's Reading Lounge, even the parts you don't think apply to you. It will make all the difference and you'll actually have something that tastes good, not just a cheap hangover.

[Doogie]

@Frog - don't feel bad/discouraged ... there are many sources out there and many of them count on production greed to justify their existence to sell stills.

Like some have stated, do some reading about basic still operation (new distillers lounge) and then research the "Birdwatchers" recipe in the tried and true section. There are plenty of recipes there that have been tried many times over and are very good.

You are here, that is the main part. Improvement to what you are looking for is simply just some reading and thinking ...

[MrBeer]

I am using this one as well, modified it by adding a 2 inch SS reflux column 750 mm high filled with SS scrubbers.
This setup gives me 95% output, I have noticed when packing is too tight the column throws up, keep the packing very loose so it does not happen.
I double distill
I discard first 250ml on the first run, and 250ml on second distillation run,just to be sure, start the second run at 40%. ( mix your first run from 95% down to 40%)
run your water flow to keep the temp of the output water so it does not feel warm when you touch the water.
the last run I collect in 500ml lots in numbered bottles #1, #2 ect ...., when the tails taste/smell happens ( smells like wet cardboard) and the column temp goes above 89-90 C , usually the strength drops below 90%, I stop and discard the last 500ml.
The middle bottles should be your heart ( should taste smooth and little sweeter than the rest, little or no burn on the tongue) , good to make vodka, the rest I blend into scotch, whiskey bourbon ect ...
I hope this helps .........

Regards,
MrBeer ........