We do not use hrs or days to tell us when to distill our wash we use a hydrometer, the reading needs to be 990-980 for the best results

The packet of yeast will say how much sugar to use if you do not achieve the correct hydrometer reading you may need to reduce the amount of sugar.

Stuck fermentation will occur during extreme heat.
Yeast does not like extreme heat.
Yeast will go dormant in the cold, and referment as it warms up.
Too much sugar will also cause a stuck ferment.

We use the thermometer at the top of the tower to maximize the collect and the percentage of the alcohol.
The thermometer you need to regulate to the lowest temperature possible.
I believe this is the key to better yields and quality
(example 76.5° will produce approx 96.5% alcohol)

With the smaller towers (5-25 litre stills) we expect to regulate at 80°-82° to make approx 80%.

Be careful not to allow the yeast cells to enter the boiler as they will split with the heat.

Producing an off flavour.

The time to stop distilling is when the temperature on the thermometer rises and reaches 90° do not collect over 90° this will happen at the end of the distilling

From a wash with 6kgs of sugar we should expect

  • 6 litres of 40% after cutting

From a wash with 8kgs of sugar we should expect

  • 8 litres of 40% after cutting

1kg sugar to make 1 litre 40 %

The 5 litre still with a 900 Watt element should produce 1 x 1125 ml bottle in approx 2 hrs @ 40% after cutting
The 25 litre still with a 1380 Watt element should produce 5 x 1125 ml bottles in approx 5 hrs @ 40% after cutting.

Carbonizing is essential, I think of carbon as a magnet.

The carbon attracts and holds the fusel oils and impurities, provided you give the carbon time.

  • Soaking requires 3-5 days.
  • Cartridges require a slow collect, 1-2 drops per second.

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