My Sacrificial Run.

[Threesixzero]

My Sacrificial Run.

Hello Everyone,
I finally started my journey after reading many books and reading many articles here.

I purchased a module unit from Oak Stills and received it in about 2 weeks. Put it together to get myself familiar with all the components. I then did a vinegar and water run to start the cleaning process.

The Sugar Wash.
I decided to do a simple sugar wash for my sacrificial run. I just went as simple as I could.
I heated up 4 gallons of water and then dissolved 10 lbs. of sugar in it. I added a gallon of colder water to help lower the temperature below 90F so I could pitch the DADY yeast and nutrients into the wash.

I checked my SG and it was 1.090. I allowed the wash to ferment for 7 days at 75 degrees.
After the 7 days I had a FG of only 1.060. I am not sure if I had enough or even the correct nutrients for the wash. Even with the lower alcohol content I decided to run it anyway since this was only a cleaning run.

I slowly brought the still up to temperature. I could probably have brought the wash up to temperature faster but I am of course still learning how the still runs. I am using a 220v heating element and a voltage regulator to control the heat.

My final product came out at 49% ABV and a volume of about 500-600ml.
I am working on a barley and rye recipe now and I hope to be able to run that in about 2 weeks.

Thank you everyone for all the advise and support keeping this hobby alive.

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[Corn Cracker]

Thats a nice set up,
find ya some tried and true recipes and follow those, do you have a ph pen or test stips for checking and adjusting ph?

[Threesixzero]

I have a PH pen on the way. I was honestly in a rush to get a run in under my belt and I was assuming that it would not matter that much for the first run.

[Corn Cracker]

understandable, and you were right, just a sac run to clean and get some experience.

[greggn]

The output of a sacrificial run should be poured down the drain ... not bottled.

While you may elect to keep it, to use as a cleaner, it should be labeled as such. Putting it into a commercial spirits bottle makes it too easily mistaken for something that can be consumed.

[Threesixzero]

I agree I do have it labeled do not drink on the label. I am going to transfer it to another container. Honestly i put it in that bottle to see approx. how much yield I had compared to what my math said I should have. I do not have a graduated cylinder to measure that large of a quantity yet

[greggn]

I do have it labeled do not drink on the label.

Carry on.

[Corn Cracker]

I see it written on the back, taking precautions, I like it. You'll get along real good here with that mindset

[Threesixzero]

I see it written on the back, taking precautions, I like it. You'll get along real good here with that mindset

Thank you I appreciate that. The last thing I want to do it get myself or anyone else sick from anything I make.
Honestly I am still in amazement that sugar, water, and yeast can create alcohol.

I love the science behind it and can not wait till I get to the art of blending. I love the personal touch you can bring to a product

[jonnys_spirit]

Sounds like you’re on your way and congrats on your ferment and sac run! I gather you suspect a pH crash which may be likely. A sock full of oyster shell grit suspended in the wash can help prevent that as well as some buffering from the start.

Cheers,
jonny

[Corn Cracker]

It is a really good feeling watching your first run come to life. All grains are a little trickier but, thats a milestone for another day.