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Re: I think someting went wrong, the result

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  • mstehelin
    Sounds good. You know about not filling your still completely up, and running slow for your spirits run right? When you do your spirit run, do you fill small
    Message 1 of 9 , May 29, 2008
      Sounds good. You know about not filling your still completely up, and
      running slow for your spirits run right? When you do your spirit run,
      do you fill small bottles in order to make good cuts? This will
      improve your product.
      Cheers
      M

      --- In Distillers@yahoogroups.com, "jp_koning" <info21@...> wrote:
      >
      > Yes, my distillate was a bit warm when it came out, I think about 40
      > C.
      > BTW, I did not do a second run by now.
      > I want to collect the result of some more batches to mix and match
      > the volume of my still which can hold 50 Liters.
      >
      > Proost, Ko.
      >
      >
      >
      >
      >
      > --- In Distillers@yahoogroups.com, "mstehelin" <mstehelin@> wrote:
      > >
      > > Hello Mr Koning,
      > > was your distillate warm when it came out of the end?
      > > It sounds like it received some heat. Should be OK.
      > > I am glad that your stinky mash has resulted in acceptable alcohol.
      > > Did you run the still slower on the 2nd run?
      > > Cheers
      > > M
      > >
      > > --- In Distillers@yahoogroups.com, "jp_koning" <info21@> wrote:
      > > >
      > > > Hi.
      > > >
      > > > As continuation on my first posting I want to share the results
      > till
      > > > now.
      > > >
      > > > On your advice (thanks Mstehelin and Triddlywinks) I let the wort
      > sit
      > > > and after about 10 days it the bostel did sank enough to the
      > bottom
      > > > to pump out about 2/3 relatively clear product, about 150 L, the
      > > > residu I dumped in the sink.
      > > > Because I had to go on vacation I did a stripping run on the
      > "beer"
      > > > and distilled out some 20 L 45% low wine and left.
      > > > Both the low wine and the remaining "water" did smell bad as I
      > > > mentioned in the beginning, like vomit.
      > > > After I came back after another 10 days the low wine smells fine,
      > not
      > > > exellent, but malty and without the vomit smell.
      > > >
      > > > During the stripping run I noticed something strange I did not
      > seen
      > > > before.
      > > > As outlet for the distillate I use a silicone hose, but during
      > the
      > > > proces there occured black stain spots on the inner side of the
      > hose.
      > > > Flushing the hose with hot water did not remove those stain so it
      > is
      > > > still there.
      > > > It looks like smoke, but because smoke is a solid it can not came
      > > > over during the distillation and wonder what it could be.
      > > > The stripper is made of stainless steel and also some copper pipe.
      > > >
      > > > Proost, Ko.
      > > >
      > > >
      > > >
      > > >
      > > >
      > > >
      > > > --- In Distillers@yahoogroups.com, "jp_koning" <info21@> wrote:
      > > > >
      > > > > Hi to all.
      > > > >
      > > > > Since a couple of years I am active in distilling Brandy's
      > Vodka en
      > > > > since some months also Whisky form malt extract.
      > > > > I know what I can expect to smell and normally I can point the
      > > > smell
      > > > > of the fermenting wort. (mostly fruity CO2)
      > > > > This time I decided to make a original Genever from equally
      > parts
      > > > of
      > > > > corn, rye and barley malt in a unusually large batch of 200
      > liters.
      > > > > I used Rye meal and corn meal and gelatinzed it at 80"C.
      > > > > After that I added the Barley malt and let it rest at 63"C.
      > > > > Unfortunally my chilling spiral was not sufficient for cooling
      > such
      > > > a
      > > > > huge batch and it took 12 hours overnight to cool down to 30".
      > > > > The next morning I found my wort bubbling and noticed a bad
      > smell
      > > > > which I could not point out.
      > > > > Like vomit, I thought, but asking my neighbour he denied and
      > said
      > > > it
      > > > > was like rotten milk.
      > > > > I added a pound of bakers Yeast but till now (36hours later) it
      > > > still
      > > > > smells bad and is still bubbling.
      > > > > I am wondering if It could be the lacto bacillus which is
      > common on
      > > > > the rye and forms a co-fermentatiun with the yeast, or some
      > strange
      > > > > infection of undefined art.
      > > > > Does anyone have a opinion about this? do I have to throw it
      > away
      > > > or
      > > > > can I give it a chance ?
      > > > >
      > > > > Proost, Ko.
      > > > >
      > > >
      > >
      >
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