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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?

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

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.

What type of still are you using?

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).

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

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

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

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

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.

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

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