anyone distilling cachaça?

[10315391]

I have a 5 gallon carboy of fermented cane sugar juice that I think might be ready for distillation. It's my first time distilling...any advice specific to cachaça?

[OtisT]

Do you know the ABV of the juice? Is there any sugar left, or is it dry? Otis

[NZChris]

If it is a new still it will need cleaning first. A vinegar run followed by a sacrificial alcohol run to clean out toxins from the build.

[NZChris]

What type of still are you using?

[10315391]

Hi guys. I received a small copper alembic still as a holiday gift, and this will be my first time distilling.
I'm waiting for the hydrometer I ordered to arrive so I can measure the ABV. I hope I'm getting this all right. The mash (am I saying that right?) smells kind of like beer and is slightly cloudy (I also ordered a clearing agent).

[10315391]

Also, how can I tell if there is any sugar left?

[NZChris]

You need two hydrometers, one beer and wine for the wash and an alcometer for the spirits.

If the wash is finished it will by dry with no sweetness left.

I double distil, taking the low wines down to 27%, only stopping earlier if there is a strong bagasse smell coming over. I recommend using Kiwistiller's guide to cuts for the spirit run. viewtopic.php?f=46&t=13261

[10315391]

Thank you! I ordered an alcometer from Brewhaus and will read up on this article you posted.

[warp1]

Try the google search on here....there’s a very good article on how the Brazilians run their pot still to make cachaca (verify spelling ). I used it as a guide when distilling a panella based rum. Turned out fantastic.
Search panella as well....lot in common with sugar cane juice

[raketemensch]

Also, to answer your earlier question — if your ferment is based on sugar, it’s a wash. If it’s based on grains, it’s a mash.

[8Ball]

Well how did this turn out for you? Enquiring minds want to know ...

[cachaça]

I just posted the story of my attempt at doing cachaça/rhum agricole : viewtopic.php?f=101&t=76961