There is a product put out some time ago called distilling conditioner - we
currently stock it here in New Zealand @ $4.95 per 50 ml bottle. One uses
only about 3mls per wash, so it will last for about 15 or 16 brews, and it
was designed to prevent this type of problem, and "this releases carbon
dioxide, and stops foaming of unferemnted sugars during distillation".
It may well be that the wash has possibly not feremented out completely for
some other reason, such as temperature or viral "bugs" etc, again leaving
some un-fermented sugar residues.
It is a good idea to check your hydrometer to confirm this one way or the
Subject: [Distillers] pot still problems
Date: Saturday, 12 August 2000 09:05
Does any one have an idea on how to stop either molasses or grain
based mashes from foaming over in a pot still? The still is a 5
gallon pressure cooker, and with the aforementioned mash types, it
will even foam up and "puke" into the condenser line if only filled
with one gallon! Any help would be appreciated.