Re: [new_distillers] It works!
- Hi Chris in regard toLalvin EC1118 my Yeast List it as a cold climate wine
yeast and not a distillers yeast,Lalvin do offer Distillers yeast in their
Special Strains listing.EC1118 is only 15% alcohol tolerant.The new still
sound great,what % did it produce?that is the important part.I had a batch
thru my new tower that i made for my labmaster and on the first run i had a
smell of burnt sugar even in the spirit so i rerun it at a higher boiling
rate and it came out clean at 95%,but i only collect at 350ml.per hour.Well
Chris time for me to close.Wishing you and all the new distillers a MERRY
CHRISTMAS and we will catch up soon,regards Ken.
Sent: Wednesday, 20 December 2000 17:59
Subject: [new_distillers] It works!
> Thanks to all of you who helped with insight, advice, and patience. I
> distilled my first batch with the new still (a Stillmaker hybrid) and
> it worked like a champ!
> It is 6 degrees F here in Wisconsin. The snow is piled about 18"
> high. Perfect distilling weather. I ran the batch out in my garage
> (it's illegal here) and emptied my cooling water into a snowdrift. It
> took quite a bit of tinkering to get the still accomodated to the
> temp. Of course, I went through the usual first-timer pratfalls like
> not hose-clamping the water hoses to the still. Nothing like getting
> sprayed with cold water in 6 degree weather. Finally, as I was about
> finished with the run, I realized that the water had melted through
> the drift and was collecting in my driveway. The other people in the
> apartment are not going to appreciate the mini-ice-skating rink I
> inadvertantly built for them. Ahhhh, the things we do for science.
> Sorry, in my puppyish excitement, I started rambling. A couple of
> questions for you wizards of wort...
> 1. I would like to make a 18-20% mash. I'm using the Lavin EC-1118
> yeast which is supposed to be able to handle that much alcohol. Can I
> just dump that much suger in? Is it possible to make a 8-10% suger
> wash and then add more suger and nutrients later, after the yeast
> have used it all up?
> 2. I kept the temp at precisely 170-175F (78-80C) the whole time I
> was collecting. However, my distillate still smells like the mash
> (kinda like apples). What does this mean and how can I get it to go
> away? Also, the first 500ml came really fast (40 min/L), and the
> second and third 500mls were quite slow (2 hrs/L). Does this mean
> there was something wrong with the first batch?
> Thanks again to all of you. This is so much fun!
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