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newbie question

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  • Hddanfxdwg@aol.com
    What percentage of the wash is methanol? How much distillate do I discard to be safe? If you double or triple distill do I need to discard some on the 2nd
    Message 1 of 14 , Aug 15, 2000
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      What percentage of the wash is methanol? How much distillate do I discard to
      be safe? If you double or triple distill do I need to discard some on the
      2nd and 3rd go?
    • Brad McMahon
      ... Hi, and welcome! There are no differences between a water and an alcohol still. As you correctly thought, the difference is the temperature. Because
      Message 2 of 14 , Sep 1, 2001
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        On Sat, 1 Sep 2001, Anne Shaw wrote:

        > Hi!
        > I've just joined the group and am still in the research stages of
        > learning about distillation. My question is this: can water
        > distillers also (theoretically) be used to distill alcohol? What's
        > the difference? Temperature range?
        > alix

        Hi, and welcome!
        There are no differences between a water and an
        alcohol still.
        As you correctly thought, the difference is the temperature.
        Because ethanol boils at a lower temperature than water,
        the boiling point of the mx is lower than pure water.
        The steam steam that comes out is a mix of water and
        ethanol The percentage of ethanol to water output varies
        due to the initial concentration
        of the ethanol in the water and the cooling system used to
        condense the steam.

        If you haven't already, look at http://www.geocities.com/kiwi_distiller
        It provides all the info you need to satisfy your curiosity!
      • Jean-Pierre Bourassa
        ... Hi Anne, and welcome to the group. I have been using my water distiller witch is all stainless steel to produce alcohol for the past 15 years with great
        Message 3 of 14 , Sep 1, 2001
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          ---

          Hi Anne, and welcome to the group.
          I have been using my water distiller witch is all
          stainless steel to produce alcohol for the past 15
          years with great succes, my unit has a 1000 watts
          element and I pass the alcohol through a fairly big
          carbon filter. Cheers J-P. from Canada.

          Anne Shaw <ashaw@...> a écrit :
          <HR>
          <html><body>
          <tt>
          Hi!<BR>
          I've just joined the group and am still in the
          research stages of <BR>
          learning about distillation. My question is this: can
          water <BR>
          distillers also (theoretically) be used to distill
          alcohol? What's <BR>
          the difference? Temperature range?<BR>
          alix<BR>
          </tt>

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        • Anne Shaw
          Hi! I ve just joined the group and am still in the research stages of learning about distillation. My question is this: can water distillers also
          Message 4 of 14 , Sep 1, 2001
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            Hi!
            I've just joined the group and am still in the research stages of
            learning about distillation. My question is this: can water
            distillers also (theoretically) be used to distill alcohol? What's
            the difference? Temperature range?
            alix
          • chonder69
            At the end of the run my 2 column(with scrubbers) shudders occasionally. Is this a sign of something wrong or just natural?
            Message 5 of 14 , Sep 28, 2003
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              At the end of the run my 2" column(with scrubbers) shudders
              occasionally. Is this a sign of something wrong or just natural?
            • BOKAKOB
              I think your column is getting an orgasm. ;-) chonder69 wrote: At the end of the run my 2 column(with scrubbers) shudders
              Message 6 of 14 , Sep 28, 2003
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                I think your column is getting an orgasm. ;-)

                chonder69 <kystudboy@...> wrote:
                At the end of the run my 2" column(with scrubbers) shudders occasionally. Is this a sign of something wrong or just natural?


                I can be wrong I must say
                Cheers, Alex...
                A


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              • abbababbaccc
                You have too much vapor / reflux at your column. Reflux blocks the vapor part somewhere and causes a tiny explosion when it vaporises due to vapor
                Message 7 of 14 , Sep 28, 2003
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                  You have too much vapor / reflux at your column. Reflux blocks the
                  vapor part somewhere and causes a tiny "explosion" when it vaporises
                  due to vapor pressure/heat. Decrease the power towards the end and
                  you'll be fine. This phenomena also decreases separation.

                  Greetz, Riku

                  --- In new_distillers@yahoogroups.com, "chonder69" <kystudboy@b...>
                  wrote:
                  > At the end of the run my 2" column(with scrubbers) shudders
                  > occasionally. Is this a sign of something wrong or just natural?
                • chonder69
                  Thanks, I will do that. ... vaporises ...
                  Message 8 of 14 , Sep 28, 2003
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                    Thanks, I will do that.



                    --- In new_distillers@yahoogroups.com, "abbababbaccc"
                    <abbababbaccc@y...> wrote:
                    > You have too much vapor / reflux at your column. Reflux blocks the
                    > vapor part somewhere and causes a tiny "explosion" when it
                    vaporises
                    > due to vapor pressure/heat. Decrease the power towards the end and
                    > you'll be fine. This phenomena also decreases separation.
                    >
                    > Greetz, Riku
                    >
                    > --- In new_distillers@yahoogroups.com, "chonder69"
                    <kystudboy@b...>
                    > wrote:
                    > > At the end of the run my 2" column(with scrubbers) shudders
                    > > occasionally. Is this a sign of something wrong or just natural?
                  • wea5148
                    Hello fellow distillars. I say this toungue in cheak because I have not yet done any distilling but I would like to learn. I have purchased a small distiller
                    Message 9 of 14 , Mar 27, 2013
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                      Hello fellow distillars. I say this toungue in cheak because I have not yet done any distilling but I would like to learn. I have purchased a small distiller and have reviewed several recipes but I am having trouble finding the details to the processes for distilling and making the mash. Can someone lend me a hand with this? I would like to learn the basics such as cooking temparatures, how cool the mash should be before adding the yeast, during fermentation should the container be sealed? etc. Thank you much for any assistance?
                    • Harry
                      All you need for starters... http://www.artisan-distiller.net/presentations/moonshine/img0.html Slainte! regards Harry
                      Message 10 of 14 , Mar 27, 2013
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                        All you need for starters...

                        http://www.artisan-distiller.net/presentations/moonshine/img0.html


                        Slainte!
                        regards Harry
                        =========================================

                        --- In new_distillers@yahoogroups.com, "wea5148" <wea5148@...> wrote:
                        >
                        > Hello fellow distillars. I say this toungue in cheak because I have not yet done any distilling but I would like to learn. I have purchased a small distiller and have reviewed several recipes but I am having trouble finding the details to the processes for distilling and making the mash. Can someone lend me a hand with this? I would like to learn the basics such as cooking temparatures, how cool the mash should be before adding the yeast, during fermentation should the container be sealed? etc. Thank you much for any assistance?
                        >
                      • Bob Glicksman
                        There are many good books that you can find in the on-line library: http://distillers.tastylime.net/newSite/homepage.html#. Click on production and you can
                        Message 11 of 14 , Mar 28, 2013
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                          There are many good books that you can find in the on-line library:  http://distillers.tastylime.net/newSite/homepage.html#.  Click on "production" and you can read these books online at no cost.  You can also get yourself a copy of "Alcohol Can Be A Gas" by David Blume (e.g. on Amazon.com).  This book is about making fuel rather than spirits, but it has lots of information about processing a whole variety of feedstock.

                          Although spirit distilling has its own set of quality parameters, what you are doing is essentially making either wine or beer and then distilling it to produce a higher proof spirit (perhaps then coloring and flavoring the spirit after distillation).  Therefore, any book on wine or beer making will get you started.  Wine is made by fermenting sugars occurring naturally in plants (i.e. fruit juices).  Beer is made from plant starch, which is essentially a plant's way of storing sugar for when the sun doesn't shine.  Plants (particularly in their sprouted stage) contain natural enzymes which convert the starches back into sugars.  You "mash up" the starchy material in water (the mash), cook the mash in  enzymes to convert the starches to sugars, and then ferment it, just like fermenting fruit juice to wine. 



                          -----Original Message-----
                          From: wea5148 <wea5148@...>
                          To: new_distillers <new_distillers@yahoogroups.com>
                          Sent: Wed, Mar 27, 2013 10:34 pm
                          Subject: [new_distillers] newbie question

                           
                          Hello fellow distillars. I say this toungue in cheak because I have not yet done any distilling but I would like to learn. I have purchased a small distiller and have reviewed several recipes but I am having trouble finding the details to the processes for distilling and making the mash. Can someone lend me a hand with this? I would like to learn the basics such as cooking temparatures, how cool the mash should be before adding the yeast, during fermentation should the container be sealed? etc. Thank you much for any assistance?

                        • wea5148
                          Friendly Distillers. Thank you much for your advise and recommendations. I will definately continue to educate myself. I am learning that distilling is more of
                          Message 12 of 14 , Mar 28, 2013
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                            Friendly Distillers. Thank you much for your advise and recommendations. I will definately continue to educate myself. I am learning that distilling is more of an art versus a science. Perhaps I shopuld call you professors "distilling artist". Again, I greatly appreciate you taking the time to help a newbie out.

                            --- In new_distillers@yahoogroups.com, Bob Glicksman <bobg542492@...> wrote:
                            >
                            > There are many good books that you can find in the on-line library: http://distillers.tastylime.net/newSite/homepage.html#. Click on "production" and you can read these books online at no cost. You can also get yourself a copy of "Alcohol Can Be A Gas" by David Blume (e.g. on Amazon.com). This book is about making fuel rather than spirits, but it has lots of information about processing a whole variety of feedstock.
                            >
                            >
                            > Although spirit distilling has its own set of quality parameters, what you are doing is essentially making either wine or beer and then distilling it to produce a higher proof spirit (perhaps then coloring and flavoring the spirit after distillation). Therefore, any book on wine or beer making will get you started. Wine is made by fermenting sugars occurring naturally in plants (i.e. fruit juices). Beer is made from plant starch, which is essentially a plant's way of storing sugar for when the sun doesn't shine. Plants (particularly in their sprouted stage) contain natural enzymes which convert the starches back into sugars. You "mash up" the starchy material in water (the mash), cook the mash in enzymes to convert the starches to sugars, and then ferment it, just like fermenting fruit juice to wine.
                            >
                            >
                            >
                            >
                            >
                            >
                            > -----Original Message-----
                            > From: wea5148 <wea5148@...>
                            > To: new_distillers <new_distillers@yahoogroups.com>
                            > Sent: Wed, Mar 27, 2013 10:34 pm
                            > Subject: [new_distillers] newbie question
                            >
                            >
                            >
                            >
                            >
                            > Hello fellow distillars. I say this toungue in cheak because I have not yet done any distilling but I would like to learn. I have purchased a small distiller and have reviewed several recipes but I am having trouble finding the details to the processes for distilling and making the mash. Can someone lend me a hand with this? I would like to learn the basics such as cooking temparatures, how cool the mash should be before adding the yeast, during fermentation should the container be sealed? etc. Thank you much for any assistance?
                            >
                          • Richard Costa
                            I want to second that sentiment. There is no substitute for experience and thank you to all who share that.  BTW, I had some of Junior Johnson s Midnight
                            Message 13 of 14 , Mar 29, 2013
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                              I want to second that sentiment. There is no substitute for experience and thank you to all who share that. 

                              BTW, I had some of Junior Johnson's Midnight Moonshine cranberry a couple nights ago, which is sold legally. It's sold at 100 proof and was very good but left me with a bit of a dull headache. I'd like to hear some expert opinions on this. Is this because of the yeasts, the alcohol, or was it me? My daughter insists it's just basic dehydration from alcohol. Comments?

                              Richard




                              From: wea5148 <wea5148@...>
                              To: new_distillers@yahoogroups.com
                              Sent: Thursday, March 28, 2013 9:35 PM
                              Subject: [new_distillers] Re: newbie question

                               
                              Friendly Distillers. Thank you much for your advise and recommendations. I will definately continue to educate myself. I am learning that distilling is more of an art versus a science. Perhaps I shopuld call you professors "distilling artist". Again, I greatly appreciate you taking the time to help a newbie out.

                              --- In new_distillers@yahoogroups.com, Bob Glicksman <bobg542492@...> wrote:
                              >
                              > There are many good books that you can find in the on-line library: http://distillers.tastylime.net/newSite/homepage.html#. Click on "production" and you can read these books online at no cost. You can also get yourself a copy of "Alcohol Can Be A Gas" by David Blume (e.g. on Amazon.com). This book is about making fuel rather than spirits, but it has lots of information about processing a whole variety of feedstock.
                              >
                              >
                              > Although spirit distilling has its own set of quality parameters, what you are doing is essentially making either wine or beer and then distilling it to produce a higher proof spirit (perhaps then coloring and flavoring the spirit after distillation). Therefore, any book on wine or beer making will get you started. Wine is made by fermenting sugars occurring naturally in plants (i.e. fruit juices). Beer is made from plant starch, which is essentially a plant's way of storing sugar for when the sun doesn't shine. Plants (particularly in their sprouted stage) contain natural enzymes which convert the starches back into sugars. You "mash up" the starchy material in water (the mash), cook the mash in enzymes to convert the starches to sugars, and then ferment it, just like fermenting fruit juice to wine.
                              >
                              >
                              >
                              >
                              >
                              >
                              > -----Original Message-----
                              > From: wea5148 <wea5148@...>
                              > To: new_distillers <new_distillers@yahoogroups.com>
                              > Sent: Wed, Mar 27, 2013 10:34 pm
                              > Subject: [new_distillers] newbie question
                              >
                              >
                              >
                              >
                              >
                              > Hello fellow distillars. I say this toungue in cheak because I have not yet done any distilling but I would like to learn. I have purchased a small distiller and have reviewed several recipes but I am having trouble finding the details to the processes for distilling and making the mash. Can someone lend me a hand with this? I would like to learn the basics such as cooking temparatures, how cool the mash should be before adding the yeast, during fermentation should the container be sealed? etc. Thank you much for any assistance?
                              >



                            • Alex Netherton
                              Did you get the headache directly after drinking, or the next morning? Remember that Junior s stuff is not the same as his daddy s, which was traditionally
                              Message 14 of 14 , Mar 30, 2013
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                                Did you get the headache directly after drinking, or the next morning? Remember that Junior's "stuff" is not the same as his daddy's,  which was traditionally distilled, was not adulterated, and was sold at about 150 proof, and was quite likely more "pure". Plus, in that day, people didn't make stuff as on TV's "Moonshiners" (this stuff ain't fer drinkin', it's fer sellin'), but made it the same for family and for sale.

                                I would suspect a possible sensitivity to cranberry, and maybe something that got "pulled" out of the berries by the alcohol. Try some straight Midnight Moon.

                                I am scandalized by these moonshines; a fifth of Jack, Beam, or Turkey will cost you less than $20, and Makers Mark will cost about $25. All of them are bonded and barrel aged, with Bourbon laws (aged at least 2 years in a NEW charred White Oak barrel, and at a set proof in the barrel, bonded by the US Government, etc. etc.) These "Moonshines" cost about as much as a very good Bourbon or a decent Malt Scotch (an even more convoluted and expensive aging process), and are not aged, or anything. You can go out in the hills, find a moonshiner making it right, and get a gallon for about $20. Somebody is making money off raw whiskey...
                                Alex Netherton
                                Blue Ridge Discovery

                                On 3/29/2013 9:56 AM, Richard Costa wrote:
                                 
                                I want to second that sentiment. There is no substitute for experience and thank you to all who share that. 

                                BTW, I had some of Junior Johnson's Midnight Moonshine cranberry a couple nights ago, which is sold legally. It's sold at 100 proof and was very good but left me with a bit of a dull headache. I'd like to hear some expert opinions on this. Is this because of the yeasts, the alcohol, or was it me? My daughter insists it's just basic dehydration from alcohol. Comments?

                                Richard




                                From: wea5148 <wea5148@...>
                                To: new_distillers@yahoogroups.com
                                Sent: Thursday, March 28, 2013 9:35 PM
                                Subject: [new_distillers] Re: newbie question

                                 
                                Friendly Distillers. Thank you much for your advise and recommendations. I will definately continue to educate myself. I am learning that distilling is more of an art versus a science. Perhaps I shopuld call you professors "distilling artist". Again, I greatly appreciate you taking the time to help a newbie out.

                                --- In new_distillers@yahoogroups.com, Bob Glicksman <bobg542492@...> wrote:
                                >
                                > There are many good books that you can find in the on-line library: http://distillers.tastylime.net/newSite/homepage.html#. Click on "production" and you can read these books online at no cost. You can also get yourself a copy of "Alcohol Can Be A Gas" by David Blume (e.g. on Amazon.com). This book is about making fuel rather than spirits, but it has lots of information about processing a whole variety of feedstock.
                                >
                                >
                                > Although spirit distilling has its own set of quality parameters, what you are doing is essentially making either wine or beer and then distilling it to produce a higher proof spirit (perhaps then coloring and flavoring the spirit after distillation). Therefore, any book on wine or beer making will get you started. Wine is made by fermenting sugars occurring naturally in plants (i.e. fruit juices). Beer is made from plant starch, which is essentially a plant's way of storing sugar for when the sun doesn't shine. Plants (particularly in their sprouted stage) contain natural enzymes which convert the starches back into sugars. You "mash up" the starchy material in water (the mash), cook the mash in enzymes to convert the starches to sugars, and then ferment it, just like fermenting fruit juice to wine.
                                >
                                >
                                >
                                >
                                >
                                >
                                > -----Original Message-----
                                > From: wea5148 <wea5148@...>
                                > To: new_distillers <new_distillers@yahoogroups.com>
                                > Sent: Wed, Mar 27, 2013 10:34 pm
                                > Subject: [new_distillers] newbie question
                                >
                                >
                                >
                                >
                                >
                                > Hello fellow distillars. I say this toungue in cheak because I have not yet done any distilling but I would like to learn. I have purchased a small distiller and have reviewed several recipes but I am having trouble finding the details to the processes for distilling and making the mash. Can someone lend me a hand with this? I would like to learn the basics such as cooking temparatures, how cool the mash should be before adding the yeast, during fermentation should the container be sealed? etc. Thank you much for any assistance?
                                >




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