I cannot tell you, unless I have more information. The hot water take
off is usually on the side of the tank. The only things on the top
should be your gas vent and the sacrificial anode.

On the tanks with the pipe on the side, there is a bent plastic piece
on the inside that points to the top of the inside of the tank.

I would tend to say that it is probably not a big concern, as you
will just block the ¾ fitting with a ball valve anyways, and have
your take off through the sacrificial anode hole, once it is removed.

I took mine out, however:

1. Remove the top of the tank cover, and the insulation under it to
access the base of the fittings. They are all threaded in using 3/4in
pipe threads.

2. grab the metal part of the fitting with a pipe wrench and remove
the water take off line.

3. Replace it with a ¾ male 1in nipple, made of brass, and put a ball
valve on it.

4. While the lid and insulation is off, remove the sacrificial anode,
and test the stillhead connection now

Hope this helps.

I would not recommend using a hot water tank as a pot still, as you
will never be able to get inside to clean it out properly.

The one exception is if you have a converted keg pot still, and use
it to for wash runs, then do only spirit runs in your water tank
boiler.

Good Luck,

Bryan.
--- In new_distillers@yahoogroups.com, "tiretz" <tiretz@...> wrote:
>
> Hi All,
>
> I am planning on using a water heater for a pot still.  It runs
from a
>  standard bbq gas bottle.  It is the sort that has a central column
> (flu) filled with fins to help transfer the heat to the
> water.
>
> The outlet at the top as a curved plastic pipe that goes into the
tank
> and so that it takes water from the very top.  This little sucker
> looks like it is going to be hard to get out.
>
> Does anyone think this plastic pipe will be a bad thing to leave
in?
>
>
> regards
>
> Tiretz
>

--- In new_distillers@yahoogroups.com, "bbornais" <bbornais@...> wrote:
>
> 3. Replace it with a ¾ male 1in nipple, made of brass, and put a
ball
> valve on it.


...........If the brass is machined parts, you may also want to treat
it to remove any surface lead.  There's instructions somewhere around
here.  Do a search.

> I would not recommend using a hot water tank as a pot still, as you
> will never be able to get inside to clean it out properly.

...........I agree.  If it's a new tank, it's not so bad.  You can
flush it and drain it after each run.  But if it's a used tank, there
WILL BE a buildup of mud in the bottom.  No water supply is perfectly
clean and many carry micron sized particles of clay, dirt, rust,
giardia & other gunk that settles over time.  I had occasion to
backflush a 200 litre tank recently that had been in service for 6
years.  I got 5 litres of evil-smelling solids outta that thing.  I
wasn't intending to re-commission it as a still, and just as well.
Can you imagine what that crap would do to a booze run?  The mind (and
stomach) boggles!


Slainte!
regards Harry

I would think that it could be cleaned out with care. The inside of
the tank is glass lined, and so a vinegar solution and/or sodium
carbonate solution and/or PBW (powdered brewery wash), should clean
it.

--- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@...>
wrote:
>
> --- In new_distillers@yahoogroups.com, "bbornais" <bbornais@> wrote:
> >
> > 3. Replace it with a ¾ male 1in nipple, made of brass, and put a
> ball
> > valve on it.
>
>
> ...........If the brass is machined parts, you may also want to
treat
> it to remove any surface lead.  There's instructions somewhere
around
> here.  Do a search.
>
> > I would not recommend using a hot water tank as a pot still, as
you
> > will never be able to get inside to clean it out properly.
>
> ...........I agree.  If it's a new tank, it's not so bad.  You can
> flush it and drain it after each run.  But if it's a used tank,
there
> WILL BE a buildup of mud in the bottom.  No water supply is
perfectly
> clean and many carry micron sized particles of clay, dirt, rust,
> giardia & other gunk that settles over time.  I had occasion to
> backflush a 200 litre tank recently that had been in service for 6
> years.  I got 5 litres of evil-smelling solids outta that thing.  I
> wasn't intending to re-commission it as a still, and just as well.
> Can you imagine what that crap would do to a booze run?  The mind
(and
> stomach) boggles!
>
>
> Slainte!
> regards Harry
>

My reflux still has a 2 inch column and a 1 1/2 inch outlet to the
condencer. My question in this. Should my thermometer be placed level
with the top, middle, or bottom of this outlet for the most accurate
temp readings? It is only an 1 1/2 inch difference. Maybe it doesn't
really matter? What y'all think?

Mole

Methinks it's not going to Matter Much Mole Man, but I would say mid to
bottom.

Bryan.

--- In new_distillers@yahoogroups.com, "idahomole" <idahomole@...>
wrote:
>
> My reflux still has a 2 inch column and a 1 1/2 inch outlet to the
> condencer. My question in this. Should my thermometer be placed level
> with the top, middle, or bottom of this outlet for the most accurate
> temp readings? It is only an 1 1/2 inch difference. Maybe it doesn't
> really matter? What y'all think?
>
> Mole
>

The first major run is done. I did 3 stripping runs today. Each run was
2 gallons of sugar wash. My first run took 4 hours to finish. Yep I am
a little slow catching on. My second took about 3 hours. My third took
about 2 1/2 hours.

After the first run I realized that the still tells me what is going
on. I do not tell the still. After I stopped trying to hold the
temperature where I wanted it I found that the still will regulate the
temperature itself.

First batch 45% ABV
Second batch 51% ABV
Third batch 50% ABV

I did this in my garage and had the garage door open just a bit for
ventilation. I still got a bit light headed at the end of the third run.

This was a learning experence. I had a bunch of fun with it. Now all I
have to do is the final run with the three batches mixed together and I
will have my first hooch. I do understand after the final run I will
want to use carbon to clean it up.

WOW
The best for last
BILL1BURP

Ummmmm Bill,

Let me ask a very, very, very dumb question (or 2).....

On Friday, Febuary the 1st, 2008 at 9:30 PM EST you stated in Msg #
26101:

"The wash is heating up -
My heat in the house is 72 degrees. I started my wash this morning
with turbo 24, 14 pounds of sugar and 6 gallons of water. I have been
keeping an eye on the temp of my wash bucket and it is rising. It is
now up to 86 degrees."
___<snip>____


This is now Saturday, February the 2nd, 2000 at about 6:50 PM EST,
and your saying you've already done 3 runs on it........

That means that your trying to tell us that your wash was finished
(ie - down to 1.00 / .990 SG (lowest most hydrometer go) in less then
48 hours with your Tubo 24 yeast.......

Again, this must be on hell of a yeast strain you aquired lol.  Not
to be too facetious, but me thinks the reason you proof hydrometer
(alcoholometer) readings are so low is cuz you never let the damn
stuff ferment out......

My question(s) to you is/are:  Did you test it with a (wine)
hydrometer or looked to see if it was still bubbling and tasted sweet
or dry???

Vino es Veritas,
Jim.

PS.
Newbie Advice - Even the fastest yeast strain known to man takes at
least 3 - 4 or more days to fully attenuate (ie. convert all the
sugar to alcohol and CO2) the total of 13 pounds sugar in 5.8 gallons
of water for a wash of about 6.5 gallons (including volume the sugar
takes up) to get an abv of 13 - 14%....

Here are my SG's I have 2 themometers that came with the kit.
I read up on how to use them and which one was which
They even had instructions in the cases they came in

Hydrometer
Starting SG = 1.09 at 79 degrees + .002 = 1.092.
Ending   SG = 1.002 at 74 degrees + .002 = 1.004


After 24 hours I have an SG of 1.020 at 83 degrees + .003 = 1.023
1.092 - 1.023 × 129 = 8.901%

After 26 hours I have an SG of 1.002 at 74 degrees + .002 = 1.004
1.092 – 1.004 × 129 = 11.352%

After each batch I pulled my alcohol themometer and took the reading.
Let me know where I am messing up.



--- In new_distillers@yahoogroups.com, "jamesonbeam1"
<jamesonbeam1@...> wrote:
>
> Ummmmm Bill,
>
> Let me ask a very, very, very dumb question (or 2).....
>
> On Friday, Febuary the 1st, 2008 at 9:30 PM EST you stated in Msg #
> 26101:
>
> "The wash is heating up -
> My heat in the house is 72 degrees. I started my wash this morning
> with turbo 24, 14 pounds of sugar and 6 gallons of water. I have
been
> keeping an eye on the temp of my wash bucket and it is rising. It is
> now up to 86 degrees."
> ___<snip>____
>
>
> This is now Saturday, February the 2nd, 2000 at about 6:50 PM EST,
> and your saying you've already done 3 runs on it........
>
> That means that your trying to tell us that your wash was finished
> (ie - down to 1.00 / .990 SG (lowest most hydrometer go) in less
then
> 48 hours with your Tubo 24 yeast.......
>
> Again, this must be on hell of a yeast strain you aquired lol.  Not
> to be too facetious, but me thinks the reason you proof hydrometer
> (alcoholometer) readings are so low is cuz you never let the damn
> stuff ferment out......
>
> My question(s) to you is/are:  Did you test it with a (wine)
> hydrometer or looked to see if it was still bubbling and tasted
sweet
> or dry???
>
> Vino es Veritas,
> Jim.
>
> PS.
> Newbie Advice - Even the fastest yeast strain known to man takes at
> least 3 - 4 or more days to fully attenuate (ie. convert all the
> sugar to alcohol and CO2) the total of 13 pounds sugar in 5.8
gallons
> of water for a wash of about 6.5 gallons (including volume the
sugar
> takes up) to get an abv of 13 - 14%....
>

Maybe I pulled my SG wrong.
I mixed my water and sugar. Took a reading with the hydrometer. Then
put in the Turbo 24

Should I have taken my reading after I put in  the yeast?

Welp Bill,

Sorry, you had said you used 14 lbs of sugar in 6 gallons of water -
that would have given you a potential of 1.092 SG with a potential
abv of 14% or so.

If in fact these are the correct readings you took, then my hat is
off to you and major appogies for questioning (still can believe
that yeast is that fast)......

Again please tell me where you bought that turbo yeast from.

And no you did not make a mistake taking the reading before pitching
the yeast - thats the correct way to do it.

The only mistakes you seem to be making are calling a hydrometer a
thermometer lol.  Thermometers take temperatures.  There are 2 types
of hydrometers that measure SG or alcohol content - a wine hydrometer
measures the specific gravity of a wash / mash, a proof hydrometer /
alcoholometer measures the amount of alcohol in a a distilled
solution.

Again, my appologies.....

Vino es Veritas,
Jim.



--- In new_distillers@yahoogroups.com, "BILL1BURP" <bill1burp@...>
wrote:
>
> Here are my SG's I have 2 themometers that came with the kit.
> I read up on how to use them and which one was which
> They even had instructions in the cases they came in
>
> Hydrometer
> Starting SG = 1.09 at 79 degrees + .002 = 1.092.
> Ending   SG = 1.002 at 74 degrees + .002 = 1.004
>
>
> After 24 hours I have an SG of 1.020 at 83 degrees + .003 = 1.023
> 1.092 - 1.023 × 129 = 8.901%
>
> After 26 hours I have an SG of 1.002 at 74 degrees + .002 = 1.004
> 1.092 – 1.004 × 129 = 11.352%
>
> After each batch I pulled my alcohol themometer and took the
reading.
> Let me know where I am messing up.
>
>
>
> --- In new_distillers@yahoogroups.com, "jamesonbeam1"
> <jamesonbeam1@> wrote:
> >
> > Ummmmm Bill,
> >
> > Let me ask a very, very, very dumb question (or 2).....
> >
> > On Friday, Febuary the 1st, 2008 at 9:30 PM EST you stated in Msg
#
> > 26101:
> >
> > "The wash is heating up -
> > My heat in the house is 72 degrees. I started my wash this
morning
> > with turbo 24, 14 pounds of sugar and 6 gallons of water. I have
> been
> > keeping an eye on the temp of my wash bucket and it is rising. It
is
> > now up to 86 degrees."
> > ___<snip>____
> >
> >
> > This is now Saturday, February the 2nd, 2000 at about 6:50 PM
EST,
> > and your saying you've already done 3 runs on it........
> >
> > That means that your trying to tell us that your wash was
finished
> > (ie - down to 1.00 / .990 SG (lowest most hydrometer go) in less
> then
> > 48 hours with your Tubo 24 yeast.......
> >
> > Again, this must be on hell of a yeast strain you aquired lol.
Not
> > to be too facetious, but me thinks the reason you proof
hydrometer
> > (alcoholometer) readings are so low is cuz you never let the damn
> > stuff ferment out......
> >
> > My question(s) to you is/are:  Did you test it with a (wine)
> > hydrometer or looked to see if it was still bubbling and tasted
> sweet
> > or dry???
> >
> > Vino es Veritas,
> > Jim.
> >
> > PS.
> > Newbie Advice - Even the fastest yeast strain known to man takes
at
> > least 3 - 4 or more days to fully attenuate (ie. convert all the
> > sugar to alcohol and CO2) the total of 13 pounds sugar in 5.8
> gallons
> > of water for a wash of about 6.5 gallons (including volume the
> sugar
> > takes up) to get an abv of 13 - 14%....
> >
>

Terminology is everything, I will not call a hydrometer or an
alcoholometer a themometer again. Gee I will get this correct.

Your basic Trubo 24 from http://www.milehidistilling.com/ It came
with the newbee kit that I bought.

--- In new_distillers@yahoogroups.com, "jamesonbeam1"
<jamesonbeam1@...> wrote:
>
> Welp Bill,
>
> Sorry, you had said you used 14 lbs of sugar in 6 gallons of water -

> that would have given you a potential of 1.092 SG with a potential
> abv of 14% or so.
>
> If in fact these are the correct readings you took, then my hat is
> off to you and major appogies for questioning (still can believe
> that yeast is that fast)......
>
> Again please tell me where you bought that turbo yeast from.
>
> And no you did not make a mistake taking the reading before
pitching
> the yeast - thats the correct way to do it.
>
> The only mistakes you seem to be making are calling a hydrometer a
> thermometer lol.  Thermometers take temperatures.  There are 2
types
> of hydrometers that measure SG or alcohol content - a wine
hydrometer
> measures the specific gravity of a wash / mash, a proof
hydrometer /
> alcoholometer measures the amount of alcohol in a a distilled
> solution.
>
> Again, my appologies.....
>
> Vino es Veritas,
> Jim.
>
>
>
> --- In new_distillers@yahoogroups.com, "BILL1BURP" <bill1burp@>
> wrote:
> >
> > Here are my SG's I have 2 themometers that came with the kit.
> > I read up on how to use them and which one was which
> > They even had instructions in the cases they came in
> >
> > Hydrometer
> > Starting SG = 1.09 at 79 degrees + .002 = 1.092.
> > Ending   SG = 1.002 at 74 degrees + .002 = 1.004
> >
> >
> > After 24 hours I have an SG of 1.020 at 83 degrees + .003 = 1.023
> > 1.092 - 1.023 × 129 = 8.901%
> >
> > After 26 hours I have an SG of 1.002 at 74 degrees + .002 = 1.004
> > 1.092 – 1.004 × 129 = 11.352%
> >
> > After each batch I pulled my alcohol themometer and took the
> reading.
> > Let me know where I am messing up.
> >
> >
> >
> > --- In new_distillers@yahoogroups.com, "jamesonbeam1"
> > <jamesonbeam1@> wrote:
> > >
> > > Ummmmm Bill,
> > >
> > > Let me ask a very, very, very dumb question (or 2).....
> > >
> > > On Friday, Febuary the 1st, 2008 at 9:30 PM EST you stated in
Msg
> #
> > > 26101:
> > >
> > > "The wash is heating up -
> > > My heat in the house is 72 degrees. I started my wash this
> morning
> > > with turbo 24, 14 pounds of sugar and 6 gallons of water. I
have
> > been
> > > keeping an eye on the temp of my wash bucket and it is rising.
It
> is
> > > now up to 86 degrees."
> > > ___<snip>____
> > >
> > >
> > > This is now Saturday, February the 2nd, 2000 at about 6:50 PM
> EST,
> > > and your saying you've already done 3 runs on it........
> > >
> > > That means that your trying to tell us that your wash was
> finished
> > > (ie - down to 1.00 / .990 SG (lowest most hydrometer go) in
less
> > then
> > > 48 hours with your Tubo 24 yeast.......
> > >
> > > Again, this must be on hell of a yeast strain you aquired lol.
> Not
> > > to be too facetious, but me thinks the reason you proof
> hydrometer
> > > (alcoholometer) readings are so low is cuz you never let the
damn
> > > stuff ferment out......
> > >
> > > My question(s) to you is/are:  Did you test it with a (wine)
> > > hydrometer or looked to see if it was still bubbling and tasted
> > sweet
> > > or dry???
> > >
> > > Vino es Veritas,
> > > Jim.
> > >
> > > PS.
> > > Newbie Advice - Even the fastest yeast strain known to man
takes
> at
> > > least 3 - 4 or more days to fully attenuate (ie. convert all
the
> > > sugar to alcohol and CO2) the total of 13 pounds sugar in 5.8
> > gallons
> > > of water for a wash of about 6.5 gallons (including volume the
> > sugar
> > > takes up) to get an abv of 13 - 14%....
> > >
> >
>

Only one last suggestion on this Bill :),

I know you could'nt wait to do that first distillation, but next
time, hold back a bit and let the SG get down to .990 and the bubbles
go from small to a few large ones now and then.  Also its a good idea
to let the wash clear a bit (i know - "dying to try my new still out"
lol).

At an ending SG of 1.004, that means you still another couple of
percent of alcohol or so left in you wash - it should of ended up
around 14%.....

Jim.


--- In new_distillers@yahoogroups.com, "BILL1BURP" <bill1burp@...>
wrote:
>
> Here are my SG's I have 2 themometers that came with the kit.
> I read up on how to use them and which one was which
> They even had instructions in the cases they came in
>
> Hydrometer
> Starting SG = 1.09 at 79 degrees + .002 = 1.092.
> Ending   SG = 1.002 at 74 degrees + .002 = 1.004

____<snip>_____

It won't make any difference.
However, you take the sg after you add the sugar and before you do
everything else.
What you are doing is to get a potential for what kind of potential
alcohol that mixture will produce.
Using Turbo, it will pretty much max out whatever that will produce.
I'm assuming you are aiming for a neutral alcohol product.
That is basically what turbo is for.
I may get slagged for this, but fermentations aimed at a flavorful
product (whatever you are aiming for) are best done at slower fermentations.
For example, when I ferment (not distill) for a strong apple cyser
(pure apple juice and honey) I let it ferment outside all winter
long.  I started mine in Oct. and one of the carboys is still cloudy
and producing a bubble every minute or so.  It's been racked once.
The end product should end up bringing out all of the apple and honey
flavors.  They yeast was an EC1118.  The end product will be approx. 15%ABV.
I'm also assuming that your SG is high enough to generate the alcohol
content that Turbo is capable of producing.
At 04:21 PM 2/2/2008, you wrote:

>Maybe I pulled my SG wrong.
>I mixed my water and sugar. Took a reading with the hydrometer. Then
>put in the Turbo 24
>
>Should I have taken my reading after I put in the yeast?
>
>
>No virus found in this incoming message.
>Checked by AVG Free Edition.
>Version: 7.5.516 / Virus Database: 269.19.18/1255 - Release Date:
>2/1/2008 9:59 AM

Derek
"From the cradle to the crypt it's a mighty short trip
   So you'd better get it while you can!"
-from the Ballad of Carl Martin by Steve Goodman

The difference in placement will only mean a fraction of a degree in
your measurement and unless you have a thermometer that measures
EXACTLY to 0.01 of a degree it will make no difference.
The main reason for a thermometer is to be able to react to temperature
changes and a placement close to the diversion point will give you
those readings.>

--- In new_distillers@yahoogroups.com, Derek Hamlet
<derekhamlet@...> wrote:
>
> At 06:17 PM 1/26/2008, you wrote:
>
> >I am interested is trying my hand at distilling some whiskey but I
> >can't decide from everything I have read between a pot or reflux
> >still. Which do most prefer? I am a JD Black Label drinker.
>
> Making a whisky of any description requires allowing flavors to
get
> through to the product.
> The purpose of a reflux still basically is to remove flavors by
> re-distilling portions of the distillate which means removing
flavors.
> So, to make the best whisky requires letting your still run more
or
> less full tilt boogie with no packing (pot still).  Your foreshots
> are removed as per usual, and then when the temps start to rise
and
> you are into tails, then you take smaller and smaler cuts.
Portions
> of these tails are added back to the middle cuts to add the
> flavor.  That is where the art comes in as it is in the magic of
the
> distillers taste buds to get what he/she desires.
> Then, of course there is the oak aging to make it a real whisky.
>
Derek

snip

Derek,

Thanks for that clear and simple explanation; I have
distilled a few runs and now want to learn to do it
better.  And there seems to be a good few others in
the same situation.

Do you do this on the first run through the pot still,
or the second?  And if the second, are there any other
small details that would help us less-experienced
distillers?

Thanks,

Regards to all,

    The Baker
>

----- Original Message -----

From: jamesonbeam1

To: new_distillers@yahoogroups.com

Sent: Saturday, February 02, 2008 9:44 PM

Subject: [new_distillers] Re: WOW what a ride

Only one last suggestion on this Bill :),

I know you could'nt wait to do that first distillation, but next
time, hold back a bit and let the SG get down to .990 and the bubbles
go from small to a few large ones now and then. Also its a good idea
to let the wash clear a bit (i know - "dying to try my new still out"
lol).

At an ending SG of 1.004, that means you still another couple of
percent of alcohol or so left in you wash - it should of ended up
around 14%.....

Jim.

--- In new_distillers@yahoogroups.com, "BILL1BURP" <bill1burp@...>
wrote:
>
> Here are my SG's I have 2 themometers that came with the kit.
> I read up on how to use them and which one was which
> They even had instructions in the cases they came in
>
> Hydrometer
> Starting SG = 1.09 at 79 degrees + .002 = 1.092.
> Ending SG = 1.002 at 74 degrees + .002 = 1.004

____<snip>_____

Bill,

Just a concern here - how much distillate did you end up with in total
and what are you using to boil it - electric or gas?

Vino es Veritas,
Jim.

--- In new_distillers@yahoogroups.com, "Bill Miller" <bill1burp@...>
wrote:

___snip___
> First batch 45% ABV
> Second batch 51% ABV
> Third batch 50% ABV
>
> I did this in my garage and had the garage door open just a bit for
> ventilation. I still got a bit light headed at the end of the third
run.
___snip___

I ended up with about a gallon if stripped alcohol. I used propane
gas burner for the heat.

Here are my notes on my process yesterday.

Bring the still up to about 177F.
Your first 100 ml you need to throw out (foreshots)
Your second 100 ml you need to pull for your heads.
Then run all the way to 190F degrees and collect everything.
The still will set at the temp for a while and then will raise about
2 degrees every 15 to 20 minutes. No need to adjust the flame. It
will take care of it by itself.
When you hit 203F you are done.

After the 3 batches were done I had 300 ml of foreshots and 300 ml of
heads.

45% ABV on the first batch
51% ABV on the second batch
50% ABV on the third batch

--- In new_distillers@yahoogroups.com, "jamesonbeam1"
<jamesonbeam1@...> wrote:
>
> Bill,
>
> Just a concern here - how much distillate did you end up with in
total
> and what are you using to boil it - electric or gas?
>
> Vino es Veritas,
> Jim.
>
> --- In new_distillers@yahoogroups.com, "Bill Miller" <bill1burp@>
> wrote:
>
> ___snip___
> > First batch 45% ABV
> > Second batch 51% ABV
> > Third batch 50% ABV
> >
> > I did this in my garage and had the garage door open just a bit
for
> > ventilation. I still got a bit light headed at the end of the
third
> run.
> ___snip___
>

Okey thanks Bill,

It sounds like your still isnt leaking so what worried me when I hear
someone getting "light headed" during distilling means either your
sipping off the "profits" LOL or your still is leaking or if your
doing propane, theres not enough ventillation.

Just as a precaution, I would put a fan in back of your still
pointing towards the garage door in the future.

Better to be safe then sorry thing i have :):):).

Vino es Veritas,
Jim.

--- In new_distillers@yahoogroups.com, "BILL1BURP" <bill1burp@...>
wrote:
>
> I ended up with about a gallon if stripped alcohol. I used propane
> gas burner for the heat.
>
> Here are my notes on my process yesterday.
>
> Bring the still up to about 177F.
> Your first 100 ml you need to throw out (foreshots)
> Your second 100 ml you need to pull for your heads.
> Then run all the way to 190F degrees and collect everything.
> The still will set at the temp for a while and then will raise
about
> 2 degrees every 15 to 20 minutes. No need to adjust the flame. It
> will take care of it by itself.
> When you hit 203F you are done.
>
> After the 3 batches were done I had 300 ml of foreshots and 300 ml
of
> heads.
>
> 45% ABV on the first batch
> 51% ABV on the second batch
> 50% ABV on the third batch
>
> --- In new_distillers@yahoogroups.com, "jamesonbeam1"
> <jamesonbeam1@> wrote:
> >
> > Bill,
> >
> > Just a concern here - how much distillate did you end up with in
> total
> > and what are you using to boil it - electric or gas?
> >
> > Vino es Veritas,
> > Jim.
> >
> > --- In new_distillers@yahoogroups.com, "Bill Miller" <bill1burp@>
> > wrote:
> >
> > ___snip___
> > > First batch 45% ABV
> > > Second batch 51% ABV
> > > Third batch 50% ABV
> > >
> > > I did this in my garage and had the garage door open just a bit
> for
> > > ventilation. I still got a bit light headed at the end of the
> third
> > run.
> > ___snip___
> >
>

Jim you have my notes from my first 3 strip runs. Did I do my 3 runs
correctly? Do you have any suggestions for future strip runs?

My final run will be to add the 3 batches to the still and run them
thru. I want to add about a cup of watter so I do not run my still
try during the final run.

These are my thoughts of how to do my final run.

Add the copper scrubbers back into the column.
Bring up slowly and hit the 175F degree mark and hold it.
Pull your first 100 ml of foreshots
Pull your second 100 ml for heads
Collect everything up to 181F

New glass and collect everything up to 191F for tails.
Use the heads and tails for your next batch.

Now for the questions.
Because I pulled foreshots on my strip runs, do I have to pull them
again for safty?

Adding water to the final batch, will this be necessary because I ran
my strip up to 203F before I shut it down?

I have my 3 strip batches in glass bottles. Is there a problem
putting the 50 ABV in those 1 gallon milk jugs that you get distilled
water out of?

Should I get my column temperature higher or lower on my final run?

Sorry for all the questions. But yesterdays process gave me a lot to
think about. I guess with the experience comes more questions.

Thanks for you insight.

The best for last
BILL1BURP

Bill,

Congrats on your first batch!  I am new to the hobby as well.  My
question is this:  Did you make cuts on your stripping runs?  If so,
why?  I was under the impression that you can do a stripping run and
just run it out, shutting down around 208F (98C).  You may be able to
save a little time on your next batch by only making the cuts on your
spirit run.

Still trying to make heads and tails of this myself,

T-


--- In new_distillers@yahoogroups.com, "BILL1BURP" <bill1burp@...>
wrote:
>
> Jim you have my notes from my first 3 strip runs. Did I do my 3
runs
> correctly? Do you have any suggestions for future strip runs?
>
> My final run will be to add the 3 batches to the still and run them
> thru. I want to add about a cup of watter so I do not run my still
> try during the final run.
>
> These are my thoughts of how to do my final run.
>
> Add the copper scrubbers back into the column.
> Bring up slowly and hit the 175F degree mark and hold it.
> Pull your first 100 ml of foreshots
> Pull your second 100 ml for heads
> Collect everything up to 181F
>
> New glass and collect everything up to 191F for tails.
> Use the heads and tails for your next batch.
>
> Now for the questions.
> Because I pulled foreshots on my strip runs, do I have to pull them
> again for safty?
>
> Adding water to the final batch, will this be necessary because I
ran
> my strip up to 203F before I shut it down?
>
> I have my 3 strip batches in glass bottles. Is there a problem
> putting the 50 ABV in those 1 gallon milk jugs that you get
distilled
> water out of?
>
> Should I get my column temperature higher or lower on my final run?
>
> Sorry for all the questions. But yesterdays process gave me a lot
to
> think about. I guess with the experience comes more questions.
>
> Thanks for you insight.
>
> The best for last
> BILL1BURP
>

WeeeHaaaa Bill,

Ok, "Because I pulled foreshots on my strip runs, do I have to pull
them again for safty?" The answer is no you dont - but in the
future, dont make any cuts on the stripping runs (including heads and
tails), and make all your cuts on the final run (be it the second or
third).

-No reason to add water to a 50% distillation as long as your still
aint leaking and you have proper ventillation (ie - put that dang fan
in and open your garage door some more).

-Do not put 50% distilate in any plastic milk jug. Use only PET
bottles or perferably glass.

-Use your alcoholometer to watch your abv every 150/200 ml.

-Dont try and rely on temperatures exclusivly, keep the still
running so you get about 4 to 6 drops per second - if its comming out
in a stream its too hot. Again, use that alcoholometer. See below.

You said you ended up with with a gallon of about 50% abv. If you go
to Tony's site at: http://homedistiller.org/pot_calc.htm
and plug in all the variables (use 4 liters at 50% - 1200 watts - at
a 5 minute time step) it will give you a ball park idea where to make
your cuts and at what temps. I would probably call anything after
86.1C / 74% abv that comes out as your tails - this will give you
about 2 liters at 78% abv.

But since your putting some packing in, I would collect about 150/200
ml at a time and use your alcoholometer to see where the abv is
going. I perfer this method to relying totally on Tony's chart or
temperature (along with tasting).

Anyways, thats about all i can see on the first shot. Im sure when
others read this there will be some additional comments to be added.

But best of luck, and BE SAFE.

Vino es Veritas,
Jim




--- In new_distillers@yahoogroups.com, "BILL1BURP" <bill1burp@...>
wrote:
>
> Jim you have my notes from my first 3 strip runs. Did I do my 3
runs
> correctly? Do you have any suggestions for future strip runs?
>
> My final run will be to add the 3 batches to the still and run them
> thru. I want to add about a cup of watter so I do not run my still
> try during the final run.
>
> These are my thoughts of how to do my final run.
>
> Add the copper scrubbers back into the column.
> Bring up slowly and hit the 175F degree mark and hold it.
> Pull your first 100 ml of foreshots
> Pull your second 100 ml for heads
> Collect everything up to 181F
>
> New glass and collect everything up to 191F for tails.
> Use the heads and tails for your next batch.
>
> Now for the questions.
> Because I pulled foreshots on my strip runs, do I have to pull them
> again for safty?
>
> Adding water to the final batch, will this be necessary because I
ran
> my strip up to 203F before I shut it down?
>
> I have my 3 strip batches in glass bottles. Is there a problem
> putting the 50 ABV in those 1 gallon milk jugs that you get
distilled
> water out of?
>
> Should I get my column temperature higher or lower on my final run?
>
> Sorry for all the questions. But yesterdays process gave me a lot
to
> think about. I guess with the experience comes more questions.
>
> Thanks for you insight.
>
> The best for last
> BILL1BURP
>

yea it blew my mind too! same still. same abv mash . same temp. just
lower proof,faster run,and cleaner rum.   mike     --- In
new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
wrote:
>
> Wow Mike,
>
> That does seem kinda strange.  Questions - are you using the same
> mash as the other run or was the abv of the mash the same, and did
> you run it at the same temps???
>
> When I put some scrubbers in my pot still upright (2 foot high -
> sorry, dont no nothing about marbles), the abv increased almost 7
to
> 10% abv at the heads and middle run (averaging 165 proof for heads
> and 150 to 130 proof for the middle (hearts) and 125 to 100 proof
for
> tails  - but also less tails.
>
> Vino es Veritas,
> Jim.
>
>
>
> --- In new_distillers@yahoogroups.com, "nenengstoute"
> <nenengstoute@> wrote:
> >
> > i put in 1 chore boy scrubber and a dozen marbles in my pot still
> and
> > it actually dropped the top end from 165 proof down to 140
proof???
> > but now i can also run down way past 40 proof without a hint of
> tails
> > comming through.it also cut down the time it takes to make the
run.
> > mike the
> rumrunner                                                   -
> > -- In new_distillers@yahoogroups.com, "jamesonbeam1"
> > <jamesonbeam1@> wrote:
> > >
> > > Shouldnt be a problem Brian,
> > >
> > > Ive added copper and /or stainless steel scrubbers in my pot
> still
> > for
> > > a bit of reflux and the sourmash came out fine. Matter of fact,
> > some of
> > > the old traditional Scotch and Bourbon stills had a large
bubble
> > type
> > > head for just that purpose.
> > >
> > > One comment is that i wouldnt try doing it in just 1 run.  Try
> > doing a
> > > stripping run first and take everything out for the low wines.
> > Then do
> > > your spirits spirits run with your cuts.
> > >
> > > Vino es Veritas,
> > > Jim.
> > >
> > > --- In new_distillers@yahoogroups.com, "Brian Bohannon"
> <bbb511us@>
> > > wrote:
> > > >
> > > > My question is this.  My still is in the process of being
> > constructed
> > > > out of a 15gallon keg.  Planning on mainly making whiskey.
> What
> > if I
> > > > put a small length of filler in the column to get a small
> amount
> > of
> > > > reflux.  I was thinking about 6 inches or so in a 24 inch
> > column.
> > > > Would this strip the distillant of too much flavor if I I
plan
> to
> > > only
> > > > make one run?
> > > >
> > >
> >
>

Welp Mike,

Thinking back, when I first added packing, it increased the back
pressure on the still head, and I found some vapors leaking out.
Maybe this is what the problem is.

You might want to  do a run with water and the packing, then when it
gets boiling full blast, take a wet rag and plug up the output spout
till the pressure increased and see if theres any leaks.

Thats how i found my problem.

Vino es Veritas,
Jim.

--- In new_distillers@yahoogroups.com, "nenengstoute"
<nenengstoute@...> wrote:
>
> yea it blew my mind too! same still. same abv mash . same temp.
just
> lower proof,faster run,and cleaner rum.   mike     --- In
> new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@>
> wrote:
> >
> > Wow Mike,
> >
> > That does seem kinda strange.  Questions - are you using the same
> > mash as the other run or was the abv of the mash the same, and
did
> > you run it at the same temps???
> >
> > When I put some scrubbers in my pot still upright (2 foot high -
> > sorry, dont no nothing about marbles), the abv increased almost 7
> to
> > 10% abv at the heads and middle run (averaging 165 proof for
heads
> > and 150 to 130 proof for the middle (hearts) and 125 to 100 proof
> for
> > tails  - but also less tails.
> >
> > Vino es Veritas,
> > Jim.
> >
> >
> >
> > --- In new_distillers@yahoogroups.com, "nenengstoute"
> > <nenengstoute@> wrote:
> > >
> > > i put in 1 chore boy scrubber and a dozen marbles in my pot
still
> > and
> > > it actually dropped the top end from 165 proof down to 140
> proof???
> > > but now i can also run down way past 40 proof without a hint of
> > tails
> > > comming through.it also cut down the time it takes to make the
> run.
> > > mike the
> > rumrunner                                                   -
> > > -- In new_distillers@yahoogroups.com, "jamesonbeam1"
> > > <jamesonbeam1@> wrote:
> > > >
> > > > Shouldnt be a problem Brian,
> > > >
> > > > Ive added copper and /or stainless steel scrubbers in my pot
> > still
> > > for
> > > > a bit of reflux and the sourmash came out fine. Matter of
fact,
> > > some of
> > > > the old traditional Scotch and Bourbon stills had a large
> bubble
> > > type
> > > > head for just that purpose.
> > > >
> > > > One comment is that i wouldnt try doing it in just 1 run.
Try
> > > doing a
> > > > stripping run first and take everything out for the low
wines.
> > > Then do
> > > > your spirits spirits run with your cuts.
> > > >
> > > > Vino es Veritas,
> > > > Jim.
> > > >
> > > > --- In new_distillers@yahoogroups.com, "Brian Bohannon"
> > <bbb511us@>
> > > > wrote:
> > > > >
> > > > > My question is this.  My still is in the process of being
> > > constructed
> > > > > out of a 15gallon keg.  Planning on mainly making whiskey.
> > What
> > > if I
> > > > > put a small length of filler in the column to get a small
> > amount
> > > of
> > > > > reflux.  I was thinking about 6 inches or so in a 24 inch
> > > column.
> > > > > Would this strip the distillant of too much flavor if I I
> plan
> > to
> > > > only
> > > > > make one run?
> > > > >
> > > >
> > >
> >
>

Nice calculator, this will help me a lot on the final run. I will
also do the alcoholmeter testing during the last run. Very good idea.

It will be interesting to see where I am at during the 200 ml
intervals.

Thanks a bunch for the advice. I know from several other posts that
its never trash until you throw it out. So never throw it out, FIX IT.

The best for last
BILL1BURP

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

Re: Final run on my batch of 3


WeeeHaaaa Bill,

Ok, "Because I pulled foreshots on my strip runs, do I have to pull
them again for safty?" The answer is no you dont - but in the
future, dont make any cuts on the stripping runs (including heads and
tails), and make all your cuts on the final run (be it the second or
third).

-No reason to add water to a 50% distillation as long as your still
aint leaking and you have proper ventillation (ie - put that dang fan
in and open your garage door some more).

-Do not put 50% distilate in any plastic milk jug. Use only PET
bottles or perferably glass.

-Use your alcoholometer to watch your abv every 150/200 ml.

-Dont try and rely on temperatures exclusivly, keep the still
running so you get about 4 to 6 drops per second - if its comming out
in a stream its too hot. Again, use that alcoholometer. See below.

You said you ended up with with a gallon of about 50% abv. If you go
to Tony's site at: http://homedistiller.org/pot_calc.htm
and plug in all the variables (use 4 liters at 50% - 1200 watts - at
a 5 minute time step) it will give you a ball park idea where to make
your cuts and at what temps. I would probably call anything after
86.1C / 74% abv that comes out as your tails - this will give you
about 2 liters at 78% abv.

But since your putting some packing in, I would collect about 150/200
ml at a time and use your alcoholometer to see where the abv is
going. I perfer this method to relying totally on Tony's chart or
temperature (along with tasting).

Anyways, thats about all i can see on the first shot. Im sure when
others read this there will be some additional comments to be added.

But best of luck, and BE SAFE.

Vino es Veritas,
Jim

Is there any advantage in using a column, empty or partially packed, on
a "pot" still for whiskey and apple brandy? If so, how long a column
would people suggest? Could a reflux column be used with some or all of
the packing removed, and the reflux condenser closed off? Or is it
better to forget a column of any kind for this, and stick with a very
simple pot still?

Gerard

waljaco wrote:
> A thumper is the horizontal equivalent to a column 'plate'. An
> alternative would be 100mm of scourers in a vertical 50mm copper tube.
> wal
> --- In new_distillers@yahoogroups.com, "Bill Miller" <bill1burp@...>
> wrote:
>
>> --- In new_distillers@yahoogroups.com, "Brian Bohannon" <bbb511us@>
>> wrote:
>>
>>> I am interested is trying my hand at distilling some whiskey but I
>>> can't decide from everything I have read between a pot or reflux
>>> still.  Which do most prefer?  I am a JD Black Label drinker.
>>>
>>>
>> I would have to agree. A pot still is your best choice. My question for
>> the rest of the folks is this. Would a thumper before the coils give
>> even more flavor?
>>

I got 1.75 liters of 83 ABV today. The taste is clean with not much
of an aftertaste. The smell is that of alcohol but no funny smells.

My run gave me 200 ml of heads and 200 ml of tails to use on my next
batch.

I want to thank both Jim for pointing out my mistakes, and for Harry
for giving his knowledge when I needed it most.

Jim using the alcoholmeter to do my cuts worked great. My last 200 ml
was at 76 and the next 200 ml was at 72. Yep got my cut. My temp then
shot up to 189F and it was all over.

Once again thanks for the help folks. For all who I didnt mention but
gave their input, I did listen and gave each and every opinion my
attention and thought.

For all of those why are new to this gig, I have one thing to say

READ READ READ
and have fun.

The best for last
BILL1BURP

Don't get too hung up about using a hydrometer for your cuts.  Your own taste
and smell senses are just as reliable - or better - and you can't break the
fuckers.

blanik





> ----- Original Message -----
> From: "BILL1BURP" <bill1burp@...>





> To: new_distillers@yahoogroups.com
> Subject: [new_distillers] My first batch is complete.
> Date: Mon, 04 Feb:05:02 -0000
>
>
> I got 1.75 liters of 83 ABV today. The taste is clean with not much
> of an aftertaste. The smell is that of alcohol but no funny smells.
>
> My run gave me 200 ml of heads and 200 ml of tails to use on my next
> batch.
>
> I want to thank both Jim for pointing out my mistakes, and for Harry
> for giving his knowledge when I needed it most.
>
> Jim using the alcoholmeter to do my cuts worked great. My last 200 ml
> was at 76 and the next 200 ml was at 72. Yep got my cut. My temp then
> shot up to 189F and it was all over.
>
> Once again thanks for the help folks. For all who I didnt mention but
> gave their input, I did listen and gave each and every opinion my
> attention and thought.
>
> For all of those why are new to this gig, I have one thing to say
>
> READ READ READ
> and have fun.
>
> The best for last
> BILL1BURP

>



"Most of the troubles of the world are caused by human beings". (Shakyamuni
Buddha)

SOARING, SAILING AND SKYDIVING web page
http://www.angelfire.com/fl2/cloudbase/



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Way to go Bill and Congradulations on your First Batch - your well on
your way now.

Vino es Veritas, Jim.

--- In new_distillers@yahoogroups.com, "BILL1BURP" <bill1burp@...>
wrote:
>
> I got 1.75 liters of 83 ABV today. The taste is clean with not much
> of an aftertaste. The smell is that of alcohol but no funny smells.
>
> My run gave me 200 ml of heads and 200 ml of tails to use on my
next
> batch.
>
> I want to thank both Jim for pointing out my mistakes, and for
Harry
> for giving his knowledge when I needed it most.
>
> Jim using the alcoholmeter to do my cuts worked great. My last 200
ml
> was at 76 and the next 200 ml was at 72. Yep got my cut. My temp
then
> shot up to 189F and it was all over.
>
> Once again thanks for the help folks. For all who I didnt mention
but
> gave their input, I did listen and gave each and every opinion my
> attention and thought.
>
> For all of those why are new to this gig, I have one thing to say
>
> READ READ READ
> and have fun.
>
> The best for last
> BILL1BURP
>

I am thinking of taking some of my hooch, about 500 ml and putting some
of those jack danels wood chips from the barrels in it and letting is
soak for a day or two and see what it taste like. What do you folks say?

Also thinking of taking about 300 ml in a sauce pan and adding some
lemon peel and some honey, then heating it up just a bit to infuse the
flavors into the hooch. Again what do you folks think?

I was also thinking of taking about 300 ml and adding some raspberries
and a touch of sugar, not much and infuse the flavors, again what do
you thing folks.

I am just trying some new taste with the hooch. I do not want to buy
the premade crap in a bottle. I want the real flavors that I make.



The best for last
BILL1BURP