How can i get the abv up on the wash i don't fully under stand how it works i
think it started out on 5-7%abv which i don't think is very high  thanks,,,bbbob



--- In new_distillers@yahoogroups.com, "gnikomson2000" <gnikomson2000@...>
wrote:
>
>
>
> --- In new_distillers@yahoogroups.com, "bbbob194713" <bbbob@> wrote:
> >
> > I put in Masons cornflake wash with some stuff i had cleaned from a house i
box raisin bran and i box rice crispis tomatoe past and mollasses and the rest
of it but i put double yeast by mistake ,started with 1060sg i did not know how
to get it up any higher so i left it, the first day it went mad sacond day 1030
and now 3rd day 1000 and it is still moving how long should it take, and how
could i have got it any higher in sg i think it started about 7%abv total wash
was 40lts         2 x 20lt  thanks,,, bbbob
> >
>
>
> If it's down to 1000 it's done.  You better run it.  Rack it off the lees
first & use said lees to start your next mash.
>
>
> Slainte!
> regards Harry
>

Ok so tuesday night I mashed up all 20 pounds of persimmons. I added 6 gallons
water, 8lbs of sugar, 4 camden tablets, 2 tablespoons of acid blend, 1 tblspn
dap, and 2 crushed multi vitamins, and 2 packets of lalvin ec-1118. I aerated
the mixture for 30 minutes right off the bat. I went to check my SG but found my
hygrometer was broke in half, so I have no idea what my SG was. After 1 day I
added i more tblspn of dap and another pound of sugar. The 2nd day the fruit all
floated to the top and formed a firm cap. So i've been stirring the cap back
into the mix and aerating the mixture. My question is how long should I let this
thing ferment out? With no way to read my SG is there just a general time frame
like 5 days or does fruit take longer to complete a ferment?

Couple of ways Vodka,

Keep stirring the cap on a daily basis - not vigorously - lightly to keep the CO2 cap on it.  Watch the bubbles.  They will start going from small ones to larger ones and the cap will start to dissapate.  These are called "dog bubbles' and will start becomming larger and slower. 

Secondly, taste the stuff, when it changes from sweet to dry and a bit bitter (you can taste the acidity) its done.

Vino es Veritas,

Jim aka Waldo.

Heck, I broke mine last year and never bothered to replace it...

--- In new_distillers@yahoogroups.com, "vodkaman1976" <vodkaman1976@...> wrote:
>
> Ok so tuesday night I mashed up all 20 pounds of persimmons. I added 6 gallons water, 8lbs of sugar, 4 camden tablets, 2 tablespoons of acid blend, 1 tblspn dap, and 2 crushed multi vitamins, and 2 packets of lalvin ec-1118. I aerated the mixture for 30 minutes right off the bat. I went to check my SG but found my hygrometer was broke in half, so I have no idea what my SG was. After 1 day I added i more tblspn of dap and another pound of sugar. The 2nd day the fruit all floated to the top and formed a firm cap. So i've been stirring the cap back into the mix and aerating the mixture. My question is how long should I let this thing ferment out? With no way to read my SG is there just a general time frame like 5 days or does fruit take longer to complete a ferment?
>

Will the cap fall on its own or just when I stir it back into the wash? I
mean when it's done working or will it always clump up to the top? Also as u
said taste it to see if it's done, when there is no more sweetness to the taste
it will be done? Sorry for the complete lack of knowledge on this but it is my
first fruit fermentation and its already a lot different from a sugar wash.

Consider the dynamics here Vodka.  As the yeast eats up the sugar and produces alcohol and CO2 during the stationary phase, the bubbles of CO2 cause the solids (in your case persimmon fruit) to rise to the top.  As the food (sugar in yeast lingo) is used up, the yeast will start to flocculate to bottom of the fermenter (called lees, which can be used to start a new fermentaion..). 

The CO2 gas will start becomming less and less as the yeast run out of food, and the bubbles will become bigger as the yeast scavage for food on the bottom, and the cap will also sink to the bottom and your fermentation will  start to clear.

As the sugar is used up, you taste buds will start to only taste the dryness, alcohol and acidity from the yeast fermentation.  If you can get a buzz from a cup of it, then you know its done......

Belive me - it works, a bit old fashioned way of testing, but works.  Learned these tricks from some ol' timer moonshiners who couldn't even pronounce that hydo- meter thingy.....

Vino es Veritas,

Jim aka Waldo.

--- In new_distillers@yahoogroups.com, "vodkaman1976" <vodkaman1976@...> wrote:
>
>
> Will the cap fall on its own or just when I stir it back into the wash? I mean when it's done working or will it always clump up to the top? Also as u said taste it to see if it's done, when there is no more sweetness to the taste it will be done? Sorry for the complete lack of knowledge on this but it is my first fruit fermentation and its already a lot different from a sugar wash.
>

I am trying to wrap a double helix for my reflux condenser, can anyone advise on
how to achieve something similar to what is being shown in the newest photos
here? Size of tubing? Right size pipe for form? Heat applied? I am trying to
squeeze the condenser into a 2" stainless sanitary tube 16" long, 2" being the
outside diameter. All insight welcome.

Hey there, any of you down south boys have a recipe for charter?  I've heard of
it but I don't really know exactly what it is.  From what I understand it's
kissing cousins with standard corn whiskey.  Thanks in advance!

--- In new_distillers@yahoogroups.com, "rumrunner1616"
<meriwetherdistilleries@...> wrote:
>
> Hey there, any of you down south boys have a recipe for charter?  I've heard
of it but I don't really know exactly what it is.  From what I understand it's
kissing cousins with standard corn whiskey.  Thanks in advance!
>


A quick search turned up this...
http://tinyurl.com/ygzsmt2


Slainte!
regards Harry

Hi All

So my friend gave me 5gal of two year old meed to distill and i dont know what
to do? It tastes good if you like meed i dont really but i cant imagine the
distillate being any good either... Has anyone tried this and what is called
other than silly

Thanks' yall
Stooret

Greetings, I have a bokabob design relux unit, 1.5" x 42" unit and
I want to make some flavored stuff. I seen other posts
that mention you can use the bokabob as a pot still by
just removing the packing. Is this true? Any other
requirements? I do have a small pot still made from a
pressure cooker but the boiler is only a gallon size or
so. I'd rather use the bokabob unit if it's possible?

Comments?, Thanks, Duane

Yes Duane,

There's several postings on people using the boka as a pot still - heres one:

Vino es Veritas,

Jim aka Waldo.

--- In new_distillers@yahoogroups.com, "stavjen" <eutherian@...> wrote:
>
> I am going to build a still and due to the advice I've been given the
> bokabob seems to be the best way to go as I will only be producing
> neutral spirtis.

I originally ran mine as a reflux only making neutral. I then
discovered the beauty of pot stilling and have only done that since
then . Just take most of the packing out and run it wide open


--- In new_distillers@yahoogroups.com, "dsmith1997" <dsmith1997@...> wrote:
>
> Greetings, I have a bokabob design relux unit, 1.5" x 42" unit and
> I want to make some flavored stuff. I seen other posts
> that mention you can use the bokabob as a pot still by
> just removing the packing. Is this true? Any other
> requirements? I do have a small pot still made from a
> pressure cooker but the boiler is only a gallon size or
> so. I'd rather use the bokabob unit if it's possible?
>
> Comments?, Thanks, Duane
>

Yeah, I saw the "Old Charter" in my search.  I don't think that's what I'm
looking for.  The way it was described to me it seemed it was a type of booze
rather than a brand name.  Made by home distilling, corn whiskey entrepreneurs. 
The gent who clued me in is from N. Carolina, maybe that will help shine some
light.

--- In new_distillers@yahoogroups.com, "gnikomson2000" <gnikomson2000@...>
wrote:
>
>
>
> --- In new_distillers@yahoogroups.com, "rumrunner1616"
<meriwetherdistilleries@> wrote:
> >
> > Hey there, any of you down south boys have a recipe for charter?  I've heard
of it but I don't really know exactly what it is.  From what I understand it's
kissing cousins with standard corn whiskey.  Thanks in advance!
> >
>
>
> A quick search turned up this...
> http://tinyurl.com/ygzsmt2
>
>
> Slainte!
> regards Harry
>

Hey Rum,

Harry, being one of the most "down south" boys around here, (although me thinks Ken Mc. has him beat living in New Zealand), is correct.

Myself, just living in southern Virgini, has never tasted Old Charter. But hear its a decent Bourbon, although it doesn't have quite the recognition of the big name brands like Jim Beam, Evan Williams, Wild Turkey, and Maker's Mark with the good ol' boys around these parts.

I wouldn't quite consider it as a "kissing cousin" to corn whiskeys around here, but instead,  it being a Kentucky Bourbon, would make it the father of corn whiskeys...  Bourbon was the first corn whiskey made in America when Bourbon county stretched from Tennessee to Kentucky and included most of Virginia.

Bourbon as you might know is the National drink of USA and as such is under strict federal guide lines on its manufacture.  Check out their distillery - Buffalo Trace, which is a well known Bourbon at:  http://www.buffalotrace.com/  also read up on Bourbon at: http://www.greatbourbon.com/proof.aspx

Unfortunately, as with most commercial liquors, you will not be able to get the exact recipe for it.  Closest your going to come is that unlike Maker's Mark, which contains corn, barley and wheat, they use corn, rye and barley in theirs....  See Below.

Vino es Veritas,

Jim aka Waldo. 

--- In new_distillers@yahoogroups.com, "gnikomson2000" <gnikomson2000@...> wrote:
>
>
>
> --- In new_distillers@yahoogroups.com, "rumrunner1616" meriwetherdistilleries@ wrote:
> >
> > Hey there, any of you down south boys have a recipe for charter? I've heard of it but I don't really know exactly what it is. From what I understand it's kissing cousins with standard corn whiskey. Thanks in advance!
> >
>
>
> A quick search turned up this...
> http://tinyurl.com/ygzsmt2
>
>
> Slainte!
> regards Harry
>

Rum,

It then must be a local nicname for something with corn, probably rye
also.  Ask your friend to be a bit more specific.  Never hear of
anything other then Charter Bourbon next door here in Virgini.

JB.


--- In new_distillers@yahoogroups.com, "rumrunner1616"
<meriwetherdistilleries@...> wrote:
>
> Yeah, I saw the "Old Charter" in my search. I don't think that's what
I'm looking for. The way it was described to me it seemed it was a type
of booze rather than a brand name. Made by home distilling, corn whiskey
entrepreneurs. The gent who clued me in is from N. Carolina, maybe that
will help shine some light.

I was going through old posts (2000's) and came across several links that are no
longer available.  Does anyone know if this information can still be recovered
from another site??
_____________________________________________________________

   I'm using a 10 litre soup pan with a stillmaker still and it works fine; have
a look at: http://www.ozemail.com.au/~azamith/
             Go to the link "well-built stills" and you'll see my first still in
the second picture and my stillmaker still in numbers six and seven.
             Also look at:
             http://www.geocities.com/kiwi_distiller/
             under "photo's\modern stills"; where you can also read some of my
comments on the stills.
____________________________________________________________

thanks
ew

HI all

I use a rye and wheat paste to seal now any other suggestions?

Stooret

I have used silicon before but when it heated up it stuck to the pot and came
apart when i tried to open.  I was useing NSF silicon from a tube that i made a
large even bead around the lid lip though not a rope thing.

Stooret

--- In new_distillers@yahoogroups.com, Peat Reek <peatreek@...> wrote:
>
> I am tired of cleaning the flour paste residue off my pot and lid after a
run.  It took about 3 minutes to clean the pot yesterday, then another 10 to get
the hard flour residue off.  I am going to order some o-ring cord from a local
distributor.  They have both silicone and viton available, sold by the foot. 
The silicone is 50 durometer, the softest viton is 70.  While I think either
will work just find to seal my lid, I was wondering which material would be
better to use from a hot alcohol perspective?  The silicon is $0.39/foot where
the viton is $1.62 per foot.  I need less than ten, though I would want to make
two, just to have a spare.  Anyone have an opinion? 
>

--- In new_distillers@yahoogroups.com, Peat Reek <peatreek@...> wrote:
>
> Maybe I'm just being cheap, but a difference of $1.23 per foot and I was
considering it.  The feedback I've gotten is that if I can afford the Viton,
that is the stuff to use.  For an additional $12, I guess that's the way to go.
>
> > I have used silicon before but when it heated up it stuck to the pot and
came apart when i tried to open.  I was useing NSF silicon from a tube that i
made a large even bead around the lid lip though not a rope thing.
>


If you need any convincing, check out this...

http://www.smooth-on.com/gallery.php?galleryid=114


Slainte!
regards Harry

--- In new_distillers@yahoogroups.com, Peat Reek <peatreek@...> wrote:
>
> Harry -
>
> I'm not sure what you are getting at - do you think the Vytaflex is a Viton
derivative?
>
> P


What I'm getting at is there are lots of ways to make durable gaskets for
cooking pots.  The Info & videos on that site are very informative.

Oh, and for those who are squeamish about synthetics because they don't know the
meaning of the word 'inert', or just prefer 'au natural'...

Pressure type gaskets can be fashioned for most mating surfaces out
of...LEATHER.  Works a treat.

And the correct way to do flour paste seals is to use RYE flour...
http://www.copper-alembic.com/manufacturing/specs_sealing.php?lang=en

Adding a few drops of cold-pressed linseed oil to the rye mix is another good
tip.


Slainte!
regards Harry

Hi,
I've got about 20kg of 6 row pale malt if anyone in the Christchurch NZ area
would like to have a play. Say $2.50/kg, but willing to barter ;)

It seems to convert well as a mug like me can get over 70% extraction efficiency
using a rolling pin grain mill and a kitchen sieve lauter tun. I bought a 30kg
bag and am just playing so more than happy to share some.

Regards,
Sid.

Hey Kevin,

Theres some pretty good instructions with pictures on Sherman's site - Artisian Distillers on how to wind a coil - see: http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=11&t=1689

Vino es Veritas,

Jim aka Waldo.

--- In new_distillers@yahoogroups.com, "Kevin" <healeykb3@...> wrote:
>
> I am trying to wrap a double helix for my reflux condenser, can anyone advise on how to achieve something similar to what is being shown in the newest photos here? Size of tubing? Right size pipe for form? Heat applied? I am trying to squeeze the condenser into a 2" stainless sanitary tube 16" long, 2" being the outside diameter. All insight welcome.
>

Hi Stooret,

While not being a connoisseur of mead either, distilled mead has been around for a while.  Welsh mythology mentioned mead distilling back in the 4th and 5th centuries and is mentioned in in the "Mead Song" back in the 6th century.  See: http://www.celticmalts.com/journal.asp?cat=51&hierarchy=0|4|9

While theres only a few distillers of mead today,  Krupnik is a sweet Polish liqueur from mead and a version of this called "honey jack" can be made by partly freezing a quantity of mead and pouring off the liquid without the ice crystals (a process known as freeze distillation), in the same way that applejack is made.

In the US, Dolmen Distillery is a small artisan distillery specializing in mead liqour.  See: http://www.dolmen.arbre.us/index.html

I would just proceed with it as with any flavored brown stuff - strip it and then do a spirits run, making your cuts and mixing and matching to taste, then throw it on some oak.

Good Luck.

Vino es Veritas,

Jim aka Waldo.

 --- In new_distillers@yahoogroups.com, "stooret" <stooret@...> wrote:
>
> Hi All
>
> So my friend gave me 5gal of two year old meed to distill and i dont know what to do? It tastes good if you like meed i dont really but i cant imagine the distillate being any good either... Has anyone tried this and what is called other than silly
>
> Thanks' yall
> Stooret
>

Sorry Eddie,

Looks like those links are gonzzoes.  Why we encourage people to post
their pics on this site for posterity sake.  So unless Harry knows a way
to resurrect those sites, your sol...

Sorry.

Vino es Veritas,

Jim aka Waldo.


--- In new_distillers@yahoogroups.com, "Eddie" <hphaeww@...> wrote:
>
>
> I was going through old posts (2000's) and came across several links
that are no longer available. Does anyone know if this information can
still be recovered from another site??
> _____________________________________________________________
>
> I'm using a 10 litre soup pan with a stillmaker still and it works
fine; have a look at: http://www.ozemail.com.au/~azamith/
> Go to the link "well-built stills" and you'll see my first still in
the second picture and my stillmaker still in numbers six and seven.
> Also look at:
> http://www.geocities.com/kiwi_distiller/
> under "photo's\modern stills"; where you can also read some of my
comments on the stills.
> ____________________________________________________________
>
> thanks
> ew
>

Trid's quick-n-dirty pot gasket method:

1) Acquire your silicone of choice.  Personally, I'm ok with acetic cure
silicone (GE Silicone I, for example) but if you're not happy or comfortable
with that, go the extra mile for "neutral cure" aquarium silicone.  I don't have
any experience with other "gasket in a tube" products, so YMMV if you're
experimenting with something other than silicone.

2) On a flat surface at *least* as big as your pot lid, lay out some plastic
wrap/cling film/wax paper to cover an area slightly larger than your pot lid. 
It probably goes without saying, but overlap your sheets as opposed to butting
the edges together.

3) Make sure the surface of the lid's rim (where the gasket will be applied) is
clean and dust/oil free.

4) Apply a bead of your gasket goop to the rim of your lid.  It doesn't have to
be pretty, but it does have to make a complete ring.

5) Take your freshly gooped up lid and set it, goop side down, on to the surface
you covered in step 2 and squish it down until you see the goop emerge from the
edge...all the way around.  You can wipe away any big globs.

6) Walk away.  Don't come back to it for at least a day.

7) If a day hasn't passed, refer back to 6.

8) Unless it's a gasket material that specifically calls for a curing time of >
24 hours, go ahead and pick your lid up, peel off the plastic/wax paper, and
inspect your new seal.  You might find bubbles or voids where there should be
gasket material but isn't.  You might also find spots where the gasket is a
little too narrow to make good contact with the boiler.  Fill any holes with a
small dollop of goop and then repeat steps 2 through 6 once more to give your
seal a bit more thickness and to fill in any gaps or narrow spots.

9) When you're satisfied with the width and thickness of your seal, wait another
day or ten for it to cure more thoroughly (or more if the label info on your
gasket material says so).

10) Before you trim away any excess material, make sure it makes complete
contact with the rim of your boiler.

11) Do a water run to check for leaks (plus a little heat will contribute to the
curing of the goop).

Trid
-I'm going on 5+ years with my seal applied using this method.

Ok, so I'm ready to head home and start this.  But, I'm still not sure I fully
understand.

I take 2 18ounce boxes of corn flakes, grind them up, boil them in 2 gallons of
water, pull it from the heat then add 5lbs of corn meal?  I dump all that into
my fermenter, then dissolve 7lbs of sugar into a separate 2 gallons of
water...add that to my fermenter...add tomato paste and epsom and miracle gro
and vitamins per MUM...then add water to a total of 5 gallons and proper
temperature...then aerate for 6 hours or so.  Ferment down to a 6-7% abv with
hydrometer, rack and settle (do I still use irish moss?), then distill.

Correct?

THANKS!
--The Mad Hatter