I've done this with pretty good results.  What I recommend as opposed to a store
bought hob is a 1/4" thick piece of steel cut to match the bottom of your
stainless vessel.

Drink well,
Whitney.

Cheers!



--- In Distillers@yahoogroups.com, "made_it_myself" <doctorlawrencebrown@...>
wrote:
>
> I just wondered if any of you out there with Stainless boilers have tried
using an induction hob?
> Just thinking that because they are so efficient they might have a use.
>

My apology for a overly simple question:

With a simple mash, is there any harm to leaving it to sit anywhere from a day
to a month past the end of bubbling from the check? I know the yeast is done and
dead, just wanting to make sure it won't cause trouble before i leave it to sit
till I have time to finish the process.

Much obliged,
Me.

Sometime in the past few months I read that there was an interest in having a
spreadsheet available to input all of the typical data taken during a spirit
run. I have made a spreadsheet for myself, based on my reflux still design. It
has a 15 gallon keg as a boiler with two separate electric heating coils - one
controlled by an on/off switch, the other controlled by a rheostat. It has an
expansion or onion section above the keg with a 2 inch by 40 inch copper reflux
section rising above that into the head. A liebig condenser taps off the side of
the head thru a gate valve. This drops down into a perot and then discharges
into collection jars.

The attached spreadsheet template is divided into two parts. The left side
(color coded yellow) requires the users input. The right side (color coded
green) has calculated values. The only exception to this is block Y2. I do a
pre-calculated estimate of the total volume of alcohol (at 100% abv) available
in the boiling kettle before starting the run. The spreadsheet then calculates
the remaining available volume as samples are taken.

I have also included my last spreadsheet from a spirit run to show you a typical
result. I find it very handy during and after the run. Since I couldn't figure
out how to attach the files directly to this message, I have downloaded them to
the Files section of this Group under the names "Distillation Data Spreadsheet"
and "Distillation Data Spirit Run". They are in Excel 2010 format. If needed, I
could possibly save them in another format that you can use.

I hope someone can find this useful.

Jim

Thanks for sharing.  How do we get the to attachment.  There is no attachment in
the email.  Perhaps you could upload the spreadsheet into the files section.

Best wishes and on this day of Thanksgiving, we appreciate everyone's sharing.
Peggy

----- Original Message -----
Sometime in the past few months I read that there was an interest in having a
spreadsheet available to input all of the typical data taken during a spirit
run. I have made a spreadsheet for myself, based on my reflux still design. It
has a 15 gallon keg as a boiler with two separate electric heating coils - one
controlled by an on/off switch, the other controlled by a rheostat. It has an
expansion or onion section above the keg with a 2 inch by 40 inch copper reflux
section rising above that into the head. A liebig condenser taps off the side of
the head thru a gate valve. This drops down into a perot and then discharges
into collection jars.

The attached spreadsheet template is divided into two parts. The left side
(color coded yellow) requires the users input. The right side (color coded
green) has calculated values. The only exception to this is block Y2. I do a
pre-calculated estimate of the total volume of alcohol (at 100% abv) available
in the boiling kettle before starting the run. The spreadsheet then calculates
the remaining available volume as samples are taken.

I have also included my last spreadsheet from a spirit run to show you a typical
result. I find it very handy during and after the run. Since I couldn't figure
out how to attach the files directly to this message, I have downloaded them to
the Files section of this Group under the names "Distillation Data Spreadsheet"
and "Distillation Data Spirit Run". They are in Excel 2010 format. If needed, I
could possibly save them in another format that you can use.

I hope someone can find this useful.

Jim







------------------------------------

  Distillers list archives :
http://www.taet.com.au/distillers.nsf/

  FAQ, Howto distil etc. :
http://homedistiller.orgYahoo! Groups Links

Oops... found it... I had not scrolled through the entire list.


----- Forwarded Message -----
Thanks for sharing.  How do we get the to attachment.  There is no attachment in
the email.  Perhaps you could upload the spreadsheet into the files section.

Best wishes and on this day of Thanksgiving, we appreciate everyone's sharing.
Peggy

----- Original Message -----
Sometime in the past few months I read that there was an interest in having a
spreadsheet available to input all of the typical data taken during a spirit
run. I have made a spreadsheet for myself, based on my reflux still design. It
has a 15 gallon keg as a boiler with two separate electric heating coils - one
controlled by an on/off switch, the other controlled by a rheostat. It has an
expansion or onion section above the keg with a 2 inch by 40 inch copper reflux
section rising above that into the head. A liebig condenser taps off the side of
the head thru a gate valve. This drops down into a perot and then discharges
into collection jars.

The attached spreadsheet template is divided into two parts. The left side
(color coded yellow) requires the users input. The right side (color coded
green) has calculated values. The only exception to this is block Y2. I do a
pre-calculated estimate of the total volume of alcohol (at 100% abv) available
in the boiling kettle before starting the run. The spreadsheet then calculates
the remaining available volume as samples are taken.

I have also included my last spreadsheet from a spirit run to show you a typical
result. I find it very handy during and after the run. Since I couldn't figure
out how to attach the files directly to this message, I have downloaded them to
the Files section of this Group under the names "Distillation Data Spreadsheet"
and "Distillation Data Spirit Run". They are in Excel 2010 format. If needed, I
could possibly save them in another format that you can use.

I hope someone can find this useful.

Jim







------------------------------------

  Distillers list archives :
http://www.taet.com.au/distillers.nsf/

  FAQ, Howto distil etc. :
http://homedistiller.orgYahoo! Groups Links

You may have mashing and fermenting mixed up.  Mashing is the process of
cooking the grain and then washing out the sugars.  This process take
anywhere from one hour to 90 minutes.  The fermentation cycle is where you
add yeast after the wort or the sugars are washed from the mash then boiled
for 90 minutes, cooled then the yeasted is added.  This fermentation process
takes any where from five to ten days.   The fermentation process goes from
a beginning gravity to and ending specific gravity.  This process can be
forced or shortened or so I am told.  I would not let the mash or
fermentation process sit past when it is done.  Beer or wort can become
infected very easily.



John S. Thomas

   _____

From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On
Behalf Of Byron
Sent: Sunday, November 18, 2012 4:19 PM
To: Distillers@yahoogroups.com
Subject: [Distillers] mash question





My apology for a overly simple question:

With a simple mash, is there any harm to leaving it to sit anywhere from a
day to a month past the end of bubbling from the check? I know the yeast is
done and dead, just wanting to make sure it won't cause trouble before i
leave it to sit till I have time to finish the process.

Much obliged,
Me.

My problem with this question and answers is that wine would lose a great deal
of its alcohol content if there was an enzyme that consumes alcohol.  You would
have trouble storing spirits to sell because you would lose spirits.  How would
a distiller justify this loss of spirits to TTB?  I am new to distilling, but in
all of my studies no one ever mentioned a drunk enzyme. =D



--- In Distillers@yahoogroups.com, "John S. Thomas" <john@...> wrote:
>
> You may have mashing and fermenting mixed up.  Mashing is the process of
> cooking the grain and then washing out the sugars.  This process take
> anywhere from one hour to 90 minutes.  The fermentation cycle is where you
> add yeast after the wort or the sugars are washed from the mash then boiled
> for 90 minutes, cooled then the yeasted is added.  This fermentation process
> takes any where from five to ten days.   The fermentation process goes from
> a beginning gravity to and ending specific gravity.  This process can be
> forced or shortened or so I am told.  I would not let the mash or
> fermentation process sit past when it is done.  Beer or wort can become
> infected very easily.
>
>
>
> John S. Thomas
>
>   _____
>
> From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On
> Behalf Of Byron
> Sent: Sunday, November 18, 2012 4:19 PM
> To: Distillers@yahoogroups.com
> Subject: [Distillers] mash question
>
>
>
>
>
> My apology for a overly simple question:
>
> With a simple mash, is there any harm to leaving it to sit anywhere from a
> day to a month past the end of bubbling from the check? I know the yeast is
> done and dead, just wanting to make sure it won't cause trouble before i
> leave it to sit till I have time to finish the process.
>
> Much obliged,
> Me.
>

I purchased a large water filter that you would attach under your sink or
basement.  There are several different types of cartridges that you can purchase
for them.  I purchased one that looks like yarn on a roll and a charcoal filter.
A small amount of charcoal will become dislodged during filtering, so it
requires a second filter.  In the future, I will purchase two of them.  Run it
through the charcoal and then the second filter.  It well require a good pump to
push it through both filters.  Hope this helps.




--- In Distillers@yahoogroups.com, "Ed Barcik" <edbar44@...> wrote:
>
> No, I have a separate 1 ½ " copper column for filtering and Calgon sells the
> carbon although difficult to buy unless you are a water treatment guy.
>

 

My problem with this question and answers is that wine would lose a great deal of its alcohol content if there was an enzyme that consumes alcohol. You would have trouble storing spirits to sell because you would lose spirits. How would a distiller justify this loss of spirits to TTB? I am new to distilling, but in all of my studies no one ever mentioned a drunk enzyme. =D

--- In Distillers@yahoogroups.com, "John S. Thomas" <john@...> wrote:
>
> You may have mashing and fermenting mixed up. Mashing is the process of
> cooking the grain and then washing out the sugars. This process take
> anywhere from one hour to 90 minutes. The fermentation cycle is where you
> add yeast after the wort or the sugars are washed from the mash then boiled
> for 90 minutes, cooled then the yeasted is added. This fermentation process
> takes any where from five to ten days. The fermentation process goes from
> a beginning gravity to and ending specific gravity. This process can be
> forced or shortened or so I am told. I would not let the mash or
> fermentation process sit past when it is done. Beer or wort can become
> infected very easily.
>
>
>
> John S. Thomas
>
> _____
>
> From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On
> Behalf Of Byron
> Sent: Sunday, November 18, 2012 4:19 PM
> To: Distillers@yahoogroups.com
> Subject: [Distillers] mash question
>
>
>
>
>
> My apology for a overly simple question:
>
> With a simple mash, is there any harm to leaving it to sit anywhere from a
> day to a month past the end of bubbling from the check? I know the yeast is
> done and dead, just wanting to make sure it won't cause trouble before i
> leave it to sit till I have time to finish the process.
>
> Much obliged,
> Me.
>

Leaving a mash to sit once vigorous fermentation has finished is generally a bad
idea.  If you dropped a camden tablet and/or boiled your wash before fermenting
as you would with beer AND put it in a sterile, air tight vessel you might be
able to keep it for a month.  Unless you have a reason to leave it I wouldn't
recommend it.  The worst is those infections can spread to other washes you
might have going.

I once had a nasty run in with a bacterial infection just 24 hours after mashing
some rye.  It smelled up the whole house with this rotten cereal/noxious odor,
I've never smelled anything like it.  I tried to save it, I even was able to
fight the pH enough to accomplish some fermentation but when I ran it through
the beer stripper it just tasted terrible.  Blech.

For the question of lost alcohol and the TTB, they don't require excise tax till
it's distilled so the loss would just be ingredients and time.

Drink Well
-W.

-No, you wouldn't want any trace of carbon in the actual still.  The carbon will
end up releasing what it picked up and potentially create unwanted compounds. 
You'll get a blue distillate that smells like ammonia.  On the bright side you
can filter it out and re-distill without too much difficulty.

 

My problem with this question and answers is that wine would lose a great deal of its alcohol content if there was an enzyme that consumes alcohol. You would have trouble storing spirits to sell because you would lose spirits. How would a distiller justify this loss of spirits to TTB? I am new to distilling, but in all of my studies no one ever mentioned a drunk enzyme. =D

--- In Distillers@yahoogroups.com, "John S. Thomas" <john@...> wrote:
>
> You may have mashing and fermenting mixed up. Mashing is the process of
> cooking the grain and then washing out the sugars. This process take
> anywhere from one hour to 90 minutes. The fermentation cycle is where you
> add yeast after the wort or the sugars are washed from the mash then boiled
> for 90 minutes, cooled then the yeasted is added. This fermentation process
> takes any where from five to ten days. The fermentation process goes from
> a beginning gravity to and ending specific gravity. This process can be
> forced or shortened or so I am told. I would not let the mash or
> fermentation process sit past when it is done. Beer or wort can become
> infected very easily.
>
>
>
> John S. Thomas
>
> _____
>
> From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On
> Behalf Of Byron
> Sent: Sunday, November 18, 2012 4:19 PM
> To: Distillers@yahoogroups.com
> Subject: [Distillers] mash question
>
>
>
>
>
> My apology for a overly simple question:
>
> With a simple mash, is there any harm to leaving it to sit anywhere from a
> day to a month past the end of bubbling from the check? I know the yeast is
> done and dead, just wanting to make sure it won't cause trouble before i
> leave it to sit till I have time to finish the process.
>
> Much obliged,
> Me.
>

If you added garlic to mash, would it kill the bacteria without harming the
yeast in mash?

I will conduct an experiment to see how well garlic and yeast react to each
other in a simple sugar mash.









--- In Distillers@yahoogroups.com, Fredrick Lee <fredrick@...> wrote:
>
> It's not an enzyme, it's a bacteria called acetobacter and it's how vinegar is
made. It's killed at about 7% abv and isn't volatile. I think it dies at 61°C
after 1 minute, but I don't use the stuff.
>
> On Nov 29, 2012, at 6:54 AM, "last2blast" <last2blast@...> wrote:
>
> > My problem with this question and answers is that wine would lose a great
deal of its alcohol content if there was an enzyme that consumes alcohol. You
would have trouble storing spirits to sell because you would lose spirits. How
would a distiller justify this loss of spirits to TTB? I am new to distilling,
but in all of my studies no one ever mentioned a drunk enzyme. =D
> >
> > --- In Distillers@yahoogroups.com, "John S. Thomas" <john@> wrote:
> > >
> > > You may have mashing and fermenting mixed up. Mashing is the process of
> > > cooking the grain and then washing out the sugars. This process take
> > > anywhere from one hour to 90 minutes. The fermentation cycle is where you
> > > add yeast after the wort or the sugars are washed from the mash then
boiled
> > > for 90 minutes, cooled then the yeasted is added. This fermentation
process
> > > takes any where from five to ten days. The fermentation process goes from
> > > a beginning gravity to and ending specific gravity. This process can be
> > > forced or shortened or so I am told. I would not let the mash or
> > > fermentation process sit past when it is done. Beer or wort can become
> > > infected very easily.
> > >
> > >
> > >
> > > John S. Thomas
> > >
> > > _____
> > >
> > > From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On
> > > Behalf Of Byron
> > > Sent: Sunday, November 18, 2012 4:19 PM
> > > To: Distillers@yahoogroups.com
> > > Subject: [Distillers] mash question
> > >
> > >
> > >
> > >
> > >
> > > My apology for a overly simple question:
> > >
> > > With a simple mash, is there any harm to leaving it to sit anywhere from a
> > > day to a month past the end of bubbling from the check? I know the yeast
is
> > > done and dead, just wanting to make sure it won't cause trouble before i
> > > leave it to sit till I have time to finish the process.
> > >
> > > Much obliged,
> > > Me.
> > >
> >
> >
>

Agreed that it might cause a future problem!  I am test freezing my first 1
gallon sugar wash to see how well it will hold up until I am ready to process
it.  Since I am only making 1 gallon test batches, it will be easy to store them
in my freezer.  I am interested in attempting sugar jack to see how well it
separates and removes water from my test wash.





--- In Distillers@yahoogroups.com, "ballard_bootlegger" <whitney@...> wrote:
>
> Leaving a mash to sit once vigorous fermentation has finished is generally a
bad idea.  If you dropped a camden tablet and/or boiled your wash before
fermenting as you would with beer AND put it in a sterile, air tight vessel you
might be able to keep it for a month.  Unless you have a reason to leave it I
wouldn't recommend it.  The worst is those infections can spread to other washes
you might have going.
>
> I once had a nasty run in with a bacterial infection just 24 hours after
mashing some rye.  It smelled up the whole house with this rotten cereal/noxious
odor, I've never smelled anything like it.  I tried to save it, I even was able
to fight the pH enough to accomplish some fermentation but when I ran it through
the beer stripper it just tasted terrible.  Blech.
>
> For the question of lost alcohol and the TTB, they don't require excise tax
till it's distilled so the loss would just be ingredients and time.
>
> Drink Well
> -W.
>

I was concerned about this myself, so my first test, sugar wash, gallon is being
turned into Sugar Jack.  Rather, it is in the process of becoming Sugar Jack. 
My original 1.2 gallon test batch has been reduced to 2 quarts.

My wash was divided into to 2 plastic container with narrow necks, and every two
hours I would pour the liquid into another container and hold it over the funnel
until it stopped dripping.  That container was placed in the freezer and the
first container was cleared of ice.  If my wash started out at 10% abv then it
is 20% currently.  I am trying to reduce my wash down to around 15 to 20 oz.,
and it should give me a wash in the neighborhood of 80% abv.  No, I am not going
to drink it because it is full of nasty stuff like Methanol and yeast.

What I am trying to achieve is a way to store my wash until it can be properly
processed.  I have never tried this before, so 80% abv may not be possible, but
it will be fun to try.  I am hoping nothing can survived in 60% to 80% abv wash.




--- In Distillers@yahoogroups.com, "Byron" <odiekokee@...> wrote:
>
> My apology for a overly simple question:
>
> With a simple mash, is there any harm to leaving it to sit anywhere from a day
to a month past the end of bubbling from the check? I know the yeast is done and
dead, just wanting to make sure it won't cause trouble before i leave it to sit
till I have time to finish the process.
>
> Much obliged,
> Me.
>

 

I was concerned about this myself, so my first test, sugar wash, gallon is being turned into Sugar Jack. Rather, it is in the process of becoming Sugar Jack. My original 1.2 gallon test batch has been reduced to 2 quarts.

My wash was divided into to 2 plastic container with narrow necks, and every two hours I would pour the liquid into another container and hold it over the funnel until it stopped dripping. That container was placed in the freezer and the first container was cleared of ice. If my wash started out at 10% abv then it is 20% currently. I am trying to reduce my wash down to around 15 to 20 oz., and it should give me a wash in the neighborhood of 80% abv. No, I am not going to drink it because it is full of nasty stuff like Methanol and yeast.

What I am trying to achieve is a way to store my wash until it can be properly processed. I have never tried this before, so 80% abv may not be possible, but it will be fun to try. I am hoping nothing can survived in 60% to 80% abv wash.

--- In Distillers@yahoogroups.com, "Byron" <odiekokee@...> wrote:
>
> My apology for a overly simple question:
>
> With a simple mash, is there any harm to leaving it to sit anywhere from a day to a month past the end of bubbling from the check? I know the yeast is done and dead, just wanting to make sure it won't cause trouble before i leave it to sit till I have time to finish the process.
>
> Much obliged,
> Me.
>

Thanks for the info.  So far, my sugar Jack has been reduced to 45 oz. from the
original 150 oz. sugar wash.  An alcohol calculator was found, and my info was
calculated.  My sugar jack stated at around 5.9% abv, and wash has been reduced
to 1/3 original volume. If your 20% is correct, my wash should not freeze again
because it should be just over 23% abv.   I am hoping to reduce it down to 32
oz. so it will fit into a canning jar for storage until it can be processed
further, but 45 oz might be my limit.

Yes, I did read that autos once used Ethanol as anti-freeze, but it will be
interesting to see how much water can be frozen at -10 F and removed.  It will
be a while before I can purchase a still, so all of my concentrated test batched
will be filtered before going into storage.

Robert



--- In Distillers@yahoogroups.com, Eddie Hoskin <eddie_hoskin@...> wrote:
>
> FYI, you won't be able to concentrate above ~ 20% this way--at concentrations
above 20%, the liquid won't freeze.  You'll have lowered the freezing point so
far that your freeze can't freeze it any more.
>
> HTH,
> Eddie
>
>
>
>
> ________________________________
>  From: last2blast <last2blast@...>
> To: Distillers@yahoogroups.com
> Sent: Saturday, December 1, 2012 9:55 AM
> Subject: [Distillers] Re: mash question
>
>
>  
> I was concerned about this myself, so my first test, sugar wash, gallon is
being turned into Sugar Jack.  Rather, it is in the process of becoming Sugar
Jack.  My original 1.2 gallon test batch has been reduced to 2 quarts.
>
> My wash was divided into to 2 plastic container with narrow necks, and every
two hours I would pour the liquid into another container and hold it over the
funnel until it stopped dripping.  That container was placed in the freezer and
the first container was cleared of ice.  If my wash started out at 10% abv then
it is 20% currently.  I am trying to reduce my wash down to around 15 to 20 oz.,
and it should give me a wash in the neighborhood of 80% abv.  No, I am not going
to drink it because it is full of nasty stuff like Methanol and yeast.
>
> What I am trying to achieve is a way to store my wash until it can be properly
processed.  I have never tried this before, so 80% abv may not be possible, but
it will be fun to try.  I am hoping nothing can survived in 60% to 80% abv wash.
>
> --- In Distillers@yahoogroups.com, "Byron" <odiekokee@> wrote:
> >
> > My apology for a overly simple question:
> >
> > With a simple mash, is there any harm to leaving it to sit anywhere from a
day to a month past the end of bubbling from the check? I know the yeast is done
and dead, just wanting to make sure it won't cause trouble before i leave it to
sit till I have time to finish the process.
> >
> > Much obliged,
> > Me.
> >
>

In my experiment with freeze distillation, I was able to take about 150 oz. of
sugar wash and reduce that down to around 25 oz. for cold storage.  For me this
is a perfect way to store my sugar wash until it can be processed further.  I
dipped my finger into my concentrated wash just to get a sense of its taste: On
the front end, it had no taste like water.  On the back end, it was bitter
because it had not been filtered.

Those two drops on my finger gave me a headache, which most likely was the
result of Methanol in my wash.  It also gave me an ever so slight buzz.

I am pleased with the results of my first test.  My way is a lot more labor
intensive, but I am satisfied that my batches will not spoil or become infected
with bacteria.  This will give you something to think about as a means of long
term wash storage until you have time to process it properly.





--- In Distillers@yahoogroups.com, "Byron" <odiekokee@...> wrote:
>
> My apology for a overly simple question:
>
> With a simple mash, is there any harm to leaving it to sit anywhere from a day
to a month past the end of bubbling from the check? I know the yeast is done and
dead, just wanting to make sure it won't cause trouble before i leave it to sit
till I have time to finish the process.
>
> Much obliged,
> Me.
>