Home Distiller

Well ive got 3 6 gallon carboys bubbling like hell with a peach mash the question is when its fermented out how do I rack it? Do I strain the liquid from the pulp. Should The pulp on top drop when its done?

I'd strain the solids if you can, otherwise the solids can burn and ruin your flavour.

If your boiler has an agitator (mixer thingy) then you can leave in the solids for better better flavour. But chances are you don't. It's on my wish list.

Boiler is a 15 gallon keg with electric heater

Rack it like wine before stillin it

I went through this with my Mango Mash.
The best tool I found is a racking cane, wrap a strainer bag or fruit bag around the end and put it inside a collander and siphon off the liquid, it worked like a nut.

Well tge ferment stalled I put a heater next to the carboys and they took off again

well, if your element is one of them ultra low watt density jobbers, (Camco 5500W) and you run it low, 2000 or less, it might work. I just ran a really thick wheat flour dregs mash as an experiment, goopy thick, and it did not scorch. I plan to try a fruit mash same way next summer. Peach, plums and pears dont really seperate out very well. What is really needed for them fruits and other mushy type fruits is a double boiler.

If you try it, low and slow, please come back and let us know how it works. If it doesnt work dont hunt me down haha.

If you also have a 15.5G electrified Keggle, cooker, you could easily do a double boiler still arrangement, like this http://homedistiller.org/forum/viewtopi ... 0#p7125808