Begin forwarded message:
  I was getting the bite in the after taste of my ethanol, something I don't like
as I make Vodka, Gin, Limoncello etc.
So I applied that old trick called " patients ".... Became more particular about
the cuts and speed of the take off,
of both the heads, hearts and tails.  This gave me hearts at 96% abv, and an
extremely smooth spirit, which suits my taste.
You have to be careful with this as the smoothness belies the strength of the
spirit .
Each to their own.

trust everyone had a merry xmas
Ion

Thanks Ken, yes I think I'll be going down this method in the future.Only thing
I'm now thinking when I give to friends they'll think its not as strong even
though at 40% its actually stronger than the norm 37.5%
Cheers Dave E

--- In Distillers@yahoogroups.com, "KM Services" <km_services@...> wrote:
>
> Dave,
>
> What you have achieved is to my mind perfect vodka. By carbon filtering you
> have polished the spirit and removed the rough harsh bite which I have never
> enjoyed where as the smoothness in the mouth and slight burn at the back of
> the throat as you swallow is to my mind is perfection. I have on occasions
> had a blind tasting with my Vodka and commercial and find that friends have
> rate mine as the best! Which many of the top brands with sharp bite as the
> home made
>
>
>
> Ken Mc (This is my opinion and if I am wrong I will be corrected I am sure)
>
>
>
>   _____
>
> From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On
> Behalf Of David Eastham
> Sent: Friday, 28 December 2012 12:17 a.m.
> To: Distillers@yahoogroups.com
> Subject: [Distillers] Too smooth?
>
>
>
>
>
> I've just finished a batch of spirits using vodka star turbo yeast. I've
> taken generous cuts of 14% heads, 24% tails. Then I've filtered (50:50
> dilution) for the first time. The spirit comes off my still at 93/94%,then
> after the filtration I've diluted to 40% to make vodka. Trouble is there's
> hardly any kick when I drink the vodka, though there is the same warm
> feeling on going down the gullitt. I retested the strength and it is indeed
> 40%. I can't believe how smooth this product is, and am almost inclined to
> add some tails to sharpen it back up again to give it a kick. Has any body
> else experienced this?
> Dave E
>

 

The biggest issue I've run across with a thumper is simply that you are going to pick up the characteristics of whatever you put into it.

That is to say, if you load it with heads or tails, then the product that comes out is going to tend to be loaded with heads or tails.  All those hard-won hearts will be effectively contaminated with inferior product.

But then again, I've heard of fun things you can do with them too--for instance, 'infusing' a run with a differently flavored spirit.  I.e., if you load the thumper with a peach liquor, then the resulting product will absorba lot of those characteristics.

In the end, I'd personally recommend building the column that you need to serve your purposes.  A basic reflux column can be as simple as a tall copper pipe with some filler material (copper scrubbies, marbles, you get the idea) that will actually do the job your hoping to accomplish.

I'm happy with my (albeit infrequently used) still with a simple 3/4" copper column that rises for 24".  I do a simple stripping run, then one spirit run.  I get in the neighborhood of 75-82% on the hearts :).

Hope that helps,
Eddie

---

From: RLB <last2blast@...>
To: "Distillers@yahoogroups.com" <Distillers@yahoogroups.com>
Sent: Thursday, December 20, 2012 2:45 PM
Subject: Re: [Distillers] Thumber Sizing

 

P.S  In all of my reading there was no distinction as to thumper size.  The smaller the thumper, the faster it would become super saturated, but it would produce Ethanol with more of a bite.

Robert 

---

From: civmmc01 <buildingmotive@...>
To: Distillers@yahoogroups.com
Sent: Wednesday, December 19, 2012 10:35 PM
Subject: [Distillers] Thumber Sizing

 

For a long time I've made double runs from the pot still. I'd like to build a thumper rig to cut down on time from running everything twice.

I'm running a 15 gallon keg boiler. I've heard a lot about thumper sizing, how full to fill it and what to fill it with (mash, tail, etc)

I'm not sure what I've read is good advice, and what is just BS.

Any suggestions on starting up a thumper for a 15 gallon keg as far as size, fill volume, and what I'm filling it with?

Thanks and shine safe!

zymurgybob wrote:  "...As the boiling changes the respective concentrations of
the liquid components in the wash, the boiling point will change, and the
condensed vapors will progress from foreshots to heads, hearts, and tails..."
and that's what distilling is all about."

That's an excellent explanation, thank you Bob.

If operating a reflux still, and as the amount of ethanol declines, does the
distiller try to keep the head temperature at a specific point, by adjusting
refluxing ratio and/or reflux condenser capacity?

As an aside, a friend who is a pilot told me how air drops moisture as it is
pushed up and over a mountain range. It seems to be a refluxing
action...pressure drops, air cools, water condenses, air warms because of the
condensing, some water re-evaporates and is pushed higher where it happens all
over again and again.

Paul

When in London -

http://portobellostarbar.co.uk/ginstitutelondon/just-passing

wal

A revival after some 200 years!

http://www.sipsmith.com

wal

More distilleries -

http://imbibe.com/feature/getting-into-spirit-rise-rise/1129

wal

--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
>
> A revival after some 200 years!
>
> http://www.sipsmith.com
>
> wal
>

 

The Unites States does not make it easy to become an artisan distiller, unless you can fork over many thousands of dollars.  Besides the surety ($15,000 minimum) bond and transportation bond ($1,000 minimum), you have to deal with each state who require expensive licenses.  You have to have a separate building and warehouse other than your home.  You must provide them with your formula(s), and bottle label(s), a complete list of your equipment, and you must keep detailed records.  You must then wait at least 3 months to be approved if they do not require an inspection or change in your application.  THIS IS ALL BEFORE YOU CAN LEGALLY PRODUCE ONE DROP OF ETHANOL, and they wonder why there are still so many active moonshines.    We can't even experiment distill without forking over many thousands of dollars.  Most bio-fuel plants will cost you around $500,000 before you produce a drop of Ethanol.  Yes, my Ethanol sample experiments are totally illegal, but I would love to take this government sponsored monopoly to our highest court.  We can make beer and wine legally in our home, but its illegal to make Home brew, wort, or wash for the expressed purpose of distilling.  The US seems more interested in preventing artisan distillers rather than promoting them by making it easier for new artisan distillers to enter this field.  By suppressing new artisan distillers, the US is missing out on a large untapped tax revenue source.

It is imperative that the US needs to change its laws to promote more small artisan distillers.

Robert  

---

From: waljaco <waljaco@...>
To: Distillers@yahoogroups.com
Sent: Tuesday, January 1, 2013 9:24 AM
Subject: [Distillers] Re: Boutique distilleries in London

 

More distilleries -

http://imbibe.com/feature/getting-into-spirit-rise-rise/1129

wal

--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
>
> A revival after some 200 years!
>
> http://www.sipsmith.com
>
> wal
>

once ive reached my tempature of 175 degrees do i need to control the heat or
can i just leave the heat on high

I believe I have made a major mistake while trying to make a peated scotch. I am
wanting to make an Islay-type scotch with the high phenol flavor. Although the
local homebrew shop suggested I use peat smoked malt very sparingly, I figured
they were referring to smoked beer requirements and not spirit requirements. So
I decided to combine 80% Golden Promise with 20% peat smoked malt for my grain
bill. I have already made 2/3 of the low wines for this run but have not begun
any final spirit run. Now I have just read about a possible difference between
"peat smoked flavor" and "peat flavor", the first being produced by the smoked
grain and the second being caused by the use of peat flavored water.

My questions: Did I use way too much peat smoked barley and will this cause an
overpowering aroma to my scotch? If so, is dilution the only way to correct
this? Also, I've been doing some searching through the Group's past postings and
found a reference to "essence of peat reek". Is this a good alternative to using
natural peat filtered water to gain the phenol characteristic? Any other
suggestions for making an Islay-style scotch would be much appreciated. Happy
Holidays!

Hi Rob I've added my spreadsheet/method to the file section called trial vodka
its an excel spreadsheet hope its of some use.
Regards
Dave E

--- In Distillers@yahoogroups.com, RLB <last2blast@...> wrote:
>
> Yes, that was a little confusing.  If your wash is 100% and you produced 14%
alcohol, you would have 86% waster and solids remaining.  If your 100% is of
your 14% Ethanol, then your head was 14%, heart was 62%, and your tail was 24%.
>
> If your heart was 62% that would be an extremely deep heart cut that seems to
defy smooth reasoning.  One would reason that a head would be 14%, heart 24%,
and a tail of 62% seems more reasonable.  From my readings, they suggest head
cut off at 180 F (80% abv.) and tail cut off at 200 F (60% to 65% abv.)  Some
suggest a striping run down to 30% abv., but that still leave a quantity of
Ethanol in their wash.  My interest is in spirits and industrial Ethanol, so I
will be looking at some extreme tail cuts. 
>
> How much water did you use?
> How much sugar did you start with?
> What were your temp cut offs?
>
> Robert
>
>
>
>
> ________________________________
>  From: Robbie Mabry <robbie46@...>
> To: Distillers@yahoogroups.com
> Sent: Thursday, December 27, 2012 5:13 PM
> Subject: Re: [Distillers] Too smooth?
>
>
>  
> Dave, Would you explain what you mean by 14% heads and 24% tails.  Are those
percentages of the total amount distilled?
>
> Thanks,
>  Robbie     PS No such thing as Too Smooth
>
>
> On Thu, Dec 27, 2012 at 3:06 PM, RLB <last2blast@...> wrote:
>
>
> > 
> >I would agree that you created a near perfect vodka.  For me, my goal is
smooth beverage and in most cases a great flavor.  Congratz.
> >
> >Robert
> >
> >
> >
> >
> >
> >
> >
> >________________________________
> > From: David Eastham <planetgong0@...>
> >To: Distillers@yahoogroups.com
> >Sent: Thursday, December 27, 2012 6:17 AM
> >Subject: [Distillers] Too smooth?
> >
> >
> > 
> >I've just finished a batch of spirits using vodka star turbo yeast. I've
taken generous cuts of 14% heads, 24% tails. Then I've filtered  (50:50
dilution) for the first time. The spirit comes off my still at 93/94%,then after
the filtration I've diluted to 40% to make vodka. Trouble is there's hardly any
kick when I drink the vodka, though there is the same warm feeling on going down
the gullitt. I retested the strength and it is indeed 40%. I can't believe how
smooth this product is, and am almost inclined to add some tails to sharpen it
back up again to give it a kick. Has any body else experienced this?
> >Dave E
> >
> >
> >
> >
>

Cheers Ken, I never take off middles above 78.2c, my still maintains this temp
for 4-6 hours till the tails arrive. Thanks for sharing your figures.
Dave E
--- In Distillers@yahoogroups.com, "KM Services" <km_services@...> wrote:
>
> Dave,
>
> If it is of any help this is how I operate my still is from my files section
> in New Distillers
>
>
>
>
>
> RUNNING A REFLUX STILL.
>
> Here is a basic run down on what I do ..hope it helps.
>
> When you come to running the still cuts are the key to quality and you
> should not be
>
> getting "Lower Grade" alcohol as these are heads and tails and should be
> kept for
>
> redistilling as the good drinkable is ethanol and it here is a guide to
> basically getting
>
> good "heart" to drink. The cuts consist of basically 4 components and if
> making
>
> neutral alcohol, then only the ethanol should be kept (also called the
> middle run or
>
> "hearts") - this requires a reflux still.
>
> 1st cut is the foreshot which is 50mls and is thrown away or used as a fire
> starter and
>
> consists of and yes is potential for some methanol produced in all
> fermentations -
>
> more so in grains and fruit musts, worts or mashes and less in sugar washes
>
> ( Do Not Freak Out See Note Below).
>
> Comment From Harry: Not all washes contain "methanol" per se. Only grain &
> fruitbased
>
> washes have that "potential". But all washes DO contain low boiling point
>
> "contaminants". methanol is but one of many possibilities.
>
> And in these minute quantities it is (if present at all) way less than you
> will find in a
>
> glass of ordinary orange juice, and WAY less than you will find in
> commercial spirits
>
> * There is are some acetone (nail polish remover), ethyl acetates and other
>
> contaminating compounds in the Foreshots and Heads which are the lower
>
> boiling point contaminates and alcohols.
>
> * Acetone 56.5C (134F)
>
> * Methanol (wood alcohol) 64C (147F)
>
> The fore shots should be taken very slowly (at 1>2 drops per second) by
> cranking up
>
> the water flow to slow it down if running a CM Head as I do.
>
> 2nd cut is the Heads which for you still will be around 100mls to 200mls and
> is kept
>
> and added to the next distil if you want neutral and primarily a fruity
> smelling alcohol
>
> Ethyl acetate
>
> * 77.1C (171F) and within 1Deg C of ethanol (the good stuff)
>
> 3rd cut is the Heats or Middle which depends on how fussy you want to be
> with this
>
> take and slower is better and try and keep the Head at around 78C to 80C for
> this
>
> collect (the ethanol range) and collect say 2 litres then collect in 250ml
> increments
>
> and if you can not control the head temperature or smell changes then
> collect the
>
> balance as tails in a separate container (added to the heads for later
> redistilling)Also
>
> monitor the Abv and do not collect below 70% ABV if going for neutral for
>
> flavouring or if I want really good Vodka I cut at about 90% ABV and collect
> the rest
>
> as Tails
>
> 4th cut is the Tails and there is still plenty of ethanol in the cut but has
> lots of flavour
>
> and smell which if you are using a grain mash for whiskey is collected in
> small
>
> containers and blended to flavour, however, if making white spirits needs to
> be cut out
>
> and the higher temp ones tend to smell of old wet socks!and this contains
> the
>
> following alcohols
>
> * 2-Propanol (rubbing alcohol) 82C (180F)
>
> * 1-Propanol 97C (207F)
>
> * Water 100C (212F)
>
> * Butanol 116C (241F)
>
> * Amyl alcohol 137.8C (280F)
>
> * Furfural 161C (322F)
>
> The heads and the foreshots is the "Hangover Zone" so care with this cut
> makes a
>
> better morning and the tails cut gives the clean good tasting alcohol.
>
> A golden rule is "do not be greedy" because that extra alcohol may well
> contaminate
>
> the rest of the hearts take hence the reason for collecting in smaller
> container when
>
> nearing the tails cut.
>
> Filtering will greatly improve any neutral, but the key is to cut it to
> 50%ABV as
>
> carbon doesn't work at higher ABV's and the carbon must be saturated with
> water not
>
> merely wetted.
>
> I use a Z filter and will rinse for 15 minutes the place my filled filter in
> a bucket of
>
> water (weighed down) over night to completely saturate and then run my grog
> through
>
> at least 3 times then cut to 37% to 40%ABV for drinking as Vodka or
> flavouring?
>
> Aging etc.?
>
> Have Fun with this all engrossing hobby
>
> Cheers Ken Mc
>
>
>
>
>
> cheers  Ken Mc
>
> Moderator :   <http://groups.yahoo.com/group/new_distillers> Y!
> new_distillers     <http://groups.yahoo.com/group/Distillers/> Y! Distillers
>
>
> Forums Info:  FAQ
> <http://groups.yahoo.com/group/new_distillers/files/F.A.Q.>     Policy
> <http://groups.yahoo.com/group/new_distillers/files/ADMIN/Group-Policy.html>
> Settings
> <http://groups.yahoo.com/group/new_distillers/files/ADMIN/Group_Settings.htm
> l>
>
>
>
>   _____
>
> From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On
> Behalf Of Robbie Mabry
> Sent: Friday, 28 December 2012 11:13 a.m.
> To: Distillers@yahoogroups.com
> Subject: Re: [Distillers] Too smooth?
>
>
>
>
>
> Dave, Would you explain what you mean by 14% heads and 24% tails.  Are those
> percentages of the total amount distilled?
>
>
>
> Thanks,
>
>  Robbie     PS No such thing as Too Smooth
>
> On Thu, Dec 27, 2012 at 3:06 PM, RLB <last2blast@...> wrote:
>
>
>
> I would agree that you created a near perfect vodka.  For me, my goal is
> smooth beverage and in most cases a great flavor.  Congratz.
>
> Robert
>
>
>
>
>
>   _____
>
> From: David Eastham <planetgong0@...>
> To: Distillers@yahoogroups.com
> Sent: Thursday, December 27, 2012 6:17 AM
> Subject: [Distillers] Too smooth?
>
>
>
>
>
> I've just finished a batch of spirits using vodka star turbo yeast. I've
> taken generous cuts of 14% heads, 24% tails. Then I've filtered (50:50
> dilution) for the first time. The spirit comes off my still at 93/94%,then
> after the filtration I've diluted to 40% to make vodka. Trouble is there's
> hardly any kick when I drink the vodka, though there is the same warm
> feeling on going down the gullitt. I retested the strength and it is indeed
> 40%. I can't believe how smooth this product is, and am almost inclined to
> add some tails to sharpen it back up again to give it a kick. Has any body
> else experienced this?
> Dave E
>

Hi Robert just answered the figures in previous post. I kept the temp steady at
78.1-78.2c throughout up to the tails which started at 78.2c and ended at 78.4c
when I stopped the still. I ran take off at about 550ml per hour throughout.
Cheers
Dave E

--- In Distillers@yahoogroups.com, RLB <last2blast@...> wrote:
>
> Yes, that was a little confusing.  If your wash is 100% and you produced 14%
alcohol, you would have 86% waster and solids remaining.  If your 100% is of
your 14% Ethanol, then your head was 14%, heart was 62%, and your tail was 24%.
>
> If your heart was 62% that would be an extremely deep heart cut that seems to
defy smooth reasoning.  One would reason that a head would be 14%, heart 24%,
and a tail of 62% seems more reasonable.  From my readings, they suggest head
cut off at 180 F (80% abv.) and tail cut off at 200 F (60% to 65% abv.)  Some
suggest a striping run down to 30% abv., but that still leave a quantity of
Ethanol in their wash.  My interest is in spirits and industrial Ethanol, so I
will be looking at some extreme tail cuts. 
>
> How much water did you use?
> How much sugar did you start with?
> What were your temp cut offs?
>
> Robert
>
>
>
>
> ________________________________
>  From: Robbie Mabry <robbie46@...>
> To: Distillers@yahoogroups.com
> Sent: Thursday, December 27, 2012 5:13 PM
> Subject: Re: [Distillers] Too smooth?
>
>
>  
> Dave, Would you explain what you mean by 14% heads and 24% tails.  Are those
percentages of the total amount distilled?
>
> Thanks,
>  Robbie     PS No such thing as Too Smooth
>
>
> On Thu, Dec 27, 2012 at 3:06 PM, RLB <last2blast@...> wrote:
>
>
> > 
> >I would agree that you created a near perfect vodka.  For me, my goal is
smooth beverage and in most cases a great flavor.  Congratz.
> >
> >Robert
> >
> >
> >
> >
> >
> >
> >
> >________________________________
> > From: David Eastham <planetgong0@...>
> >To: Distillers@yahoogroups.com
> >Sent: Thursday, December 27, 2012 6:17 AM
> >Subject: [Distillers] Too smooth?
> >
> >
> > 
> >I've just finished a batch of spirits using vodka star turbo yeast. I've
taken generous cuts of 14% heads, 24% tails. Then I've filtered  (50:50
dilution) for the first time. The spirit comes off my still at 93/94%,then after
the filtration I've diluted to 40% to make vodka. Trouble is there's hardly any
kick when I drink the vodka, though there is the same warm feeling on going down
the gullitt. I retested the strength and it is indeed 40%. I can't believe how
smooth this product is, and am almost inclined to add some tails to sharpen it
back up again to give it a kick. Has any body else experienced this?
> >Dave E
> >
> >
> >
> >
>

Robbie

After initial stripping run I ended up with 9 litres of 38% ethanol. From this I
got 510ml heads, 2.28 litres middles and stopped after 750ml tails collected
(880ml theoretical amount)This adds up to 3.54 litres of 93% spirit, approx 14%
heads, 62% middles and 24% tails.This was from a wash of 27 litres with 6.5kg
sugar. Theoretical alcohol from the initial sg of 1.09 to final sg of 1.0 gives
12.2% alcohol in the initial wash (this equates to 12.2/100x27 = 3.29l of 100%
or 3.54 litres of 93% ethanol)
Cheers
Dave E





--- In Distillers@yahoogroups.com, Robbie Mabry <robbie46@...> wrote:
>
> Dave, Would you explain what you mean by 14% heads and 24% tails.  Are
> those percentages of the total amount distilled?
>
> Thanks,
>  Robbie     PS No such thing as Too Smooth
>
> On Thu, Dec 27, 2012 at 3:06 PM, RLB <last2blast@...> wrote:
>
> > **
> >
> >
> > I would agree that you created a near perfect vodka.  For me, my goal is
> > smooth beverage and in most cases a great flavor.  Congratz.
> >
> > Robert
> >
> >
> >
> >   ------------------------------
> > *From:* David Eastham <planetgong0@...>
> > *To:* Distillers@yahoogroups.com
> > *Sent:* Thursday, December 27, 2012 6:17 AM
> > *Subject:* [Distillers] Too smooth?
> >
> >
> > I've just finished a batch of spirits using vodka star turbo yeast. I've
> > taken generous cuts of 14% heads, 24% tails. Then I've filtered (50:50
> > dilution) for the first time. The spirit comes off my still at 93/94%,then
> > after the filtration I've diluted to 40% to make vodka. Trouble is there's
> > hardly any kick when I drink the vodka, though there is the same warm
> > feeling on going down the gullitt. I retested the strength and it is indeed
> > 40%. I can't believe how smooth this product is, and am almost inclined to
> > add some tails to sharpen it back up again to give it a kick. Has any body
> > else experienced this?
> > Dave E
> >
> >
> >
> >
> >
>

I stumbled across this martini recipe and was pleasantly surprised.

http://liquor.com/articles/behind-the-drink-the-martini/

I'm a vodka martini drinker and thought I would try this orange bitter drink
out, I've tried it in both gin and vodka, both purchased and home made and
really like the taste. I was especially impressed that few drops take away and
side taste that may be present in the home distilled product.