First true attempt gone sour.
- Well I followed all the instructions that I was given in the replies
and came up with another still as well.
The still I used was made from an "old" heavy-duty pressure cooker I
found in my dads basement. It is very big and can hold maby over 3
gallons. Where the little dancing noisemaker thing went I put a 3ft
clear plastic hose that withstood the heat quite well. From there I
ran the hose into a gallon bucked filled with cool water and placed
Ice packs on top of the water to help keep the cool. From the
condenser bucket I ran the hose to a fairly good sized bowl that I
fit one of those new plastic wrap things that looks like a shower
cap, and I used that mainly to keep bugs out.
The wash was made of yeast, sugar, and lemon juice that I let ferment
for about 4 days. It was about maybe 3 liters or so. When I decided
I would check it smelled like wine that was about 30 years old. It
smelled like alcohol big time! I tasted it by sucking some up
through a straw and spitting it out. It was very sour/alcohol
tasting and made my tongue tingle.
Next I filtered the wash into the still and distilled it. When the
first 8 ounzes or so came out into the bowl it smelled like cheep
whiskey and sort of burned me nose when I took a big whiff. I
thought that might be the methanol so I threw it out and placed the
bowl back. The next 12 ounzes or so that came out did not smell
anywhere like the last and I kept it and let it cool and I drank it.
It was VERY bitter but kind of strong since I was swaying back and
forth after drinking it in a few seconds. The rest that came out
witch was about a liter-smelled bad and tasted EVEN MORE bitter. The
last liter or so was shit. It didn't do anything and was so weak it
couldn't qualify as a wine cooler.
Do you guys know what went wrong here? How come the strength went
down and it tasted worse as it went along?