Re: [new_distillers] methanol & tails
- I am a new member of this group - but I built my first still many years ago
thanks to the metalwork shop and the science labs in the senior secondary
school where I was a teacher. My first thought is that if you really want
to make good moonshine, why dick around with a small "stovetop" model? I
had one shipped from New Zealand - prior to the bin Laden scare - with no
problems at all. It is far more sophisticated than any individual could
possibly build - and it is foolproof. It is also inexpensive.
Obviously you care enough about your health to take necessary precautions -
otherwise you would not be asking others on the "net" for advise. Explore
other net sites like - http://homedistiller.org - and others - there are
also books available. Don't take any tips from guys like me as being
gospel - because we all have our different methods. I doubt that you will
ever get "poisoned" from bad shine - just headaches etc. - unless you have a
serious quantity intake problem. The clear blue flame that you allude to is
not an indication of quality - just high alcohol. However, the colour of
your product is important. If it has a slight blue tinge - or is not
crystal clear - don't drink it. The thermometer is the most important part
of your still - you MUST use one - and abide by the temp. readings. I trust
that you already know what temp. to start your cooling process and when to
stop it? Yes, it is important to: turn on the water to cool your mast when
temp goes to 65c -get rid of the FIRST 50ml shine - won't kill you - but we
are advocating quality here not hangovers - monitor your drip - it will
hover around 83c for quite a while then start climbing - you will notice the
drip slow perceptible at 92c - DO NOT continue to collect alcohol after
92c - unless you like rotgut moonshine. A bigger still will make your time,
effort and the small amount we spend in turbo yeast, sugar, and electricity
far more productive.
----- Original Message -----
From: "derek geoffrey redman" <redmans1@...>
Sent: Monday, November 05, 2001 3:49 PM
Subject: [new_distillers] methanol & tails
> This is an awesome newsgroup and homedistiller.org is one helluva
> website. Anyways, I have a problem that you people may be able to help
> me with...
> I know a guy in Canada who has distilled a couple of washes so far with
> a small pot still on a stove top. The first time he made some Apple
> Schnapps from a 14% wash that was pretty good. Incidentally, he set
> aside the first 50mL of distillate for each 6L batch of wash to get rid
> of the methanol. Next, this guy tried to make a rum from a brown sugar
> wash at 11% but I'm wondering if it was sufficient to throw away the
> first 50mL of distillate for each 6L batch of wash to get rid of the
> methanol. I'm assuming there were no undesirable bugs in the wash that
> could produce extra methanol. I think that he simply did not monitor
> the vapour temperature very well throughout the process.
> If the still is heated too quickly to temperatures >70 degrees celsius,
> is it possible to have methanol in the distillate collected after the
> first 50mL?
> How careful do you have to be with cutting off the tails? Is it more a
> matter of the preferred flavour or is there a real risk of being
> poisoned? If you can light a drop of the distillate collected from the
> tails and still get a blue flame, does that indicate an edible product?
> With this much doubt, would you recommend a re-distillation?
> Thanks in advance,
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