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The question I have is: do you have to have the fermenter sealed? I am considering using a keg with the top cut off making it into a kettle for mashing. I have several kegs around the garage. Any suggestions would be helpful. As you can see I'm new too.
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 Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: Butch  The question I have is: do you have to have the fermenter sealed? I am considering using a keg with the top cut off making it into a kettle for mashing. I have several kegs around the garage. Any suggestions would be helpful. As you can see I'm new too. The Fermentation process is both aerobic and anaerobic. I usually transfer to a closed container after about 3 days but i have also tried by just covering the fermenter with a sanitized cloth and allowing the blanket of co2 to keep the air off it-- it seems to work ok both ways although i will still prefer to transfer to a container with an air lock to finish the fermentation.."
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Rank: Junior Member Groups: Registered
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Thanks for the reply. I'm sure as time goes on I'll figure this out like so many others. I'll most likely try both methods and try some more. I guess that's what this is all about....experimentation.
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Just another viewpoint, I only run 5 gallon washes and I use 5 gallon fermenters. It takes me 6-8 hours to run off that much hooch so I never really thought of a bigger barrel for a fermenter. My boiler is a 15 gallon beer keg so if I get too froggy I could make two 5 gallon washes and run them all at once but doing the math ----damn thats a long day.  What I'm trying to say is why not use 5 gallon buckets or 6 gallon carboys like the mass majority??
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Rank: Senior Member Groups: Registered, Moderator
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Yes too large a wash takes too long for me-- i have an 8 gallon boiler and was contemplating the 15 or a 25 gallon one till iremembered my last 16 percent (8 galllon)vodka/sugar wash took me 15 hours. I did it in 2 days-- not my idea of fun 
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Rank: Junior Member Groups: Registered
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Heeler and Scotty, thanks for replying. Both of you make a very good point that I would have never got anywhere else...time per batch. It make very good sense and after hearing that, I will stick to the 5 gal batches for now. Thanks for the help. Much appreciated!! 
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Rank: Junior Member Groups: Registered
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Why does the 5 gallon batch take so long. Is it a limitation of the heat source?
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Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360   Location: Louisiana
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Well, it someone is in a hurry and has limited patience, fermentation & distillation may not be the hobby for them.................... |
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" Originally Posted by: Novice18 Why does the 5 gallon batch take so long. Is it a limitation of the heat source?[/QUOTE
Not really...once you make a few runs it'll come to you. A small dribble or a steady drip is the usual collection rate. You could add a giant heater but you pass the ethanol zone and go to the forbiden zone. (where all the nasties live) its really harder to keep a smaller flame than it is a bigger flame under your boiler but once you get to the right heat for collection a steady temp is the best. You'll have to continue to raise the heat for collection (in very small incriments) as the ethanol is liberated from the still cause of the water ratio in the still."
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Rank: Senior Member Groups: Registered, Moderator
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Once you get a cooker and a heat source it'll be easier to make adjustments in your mind. You can -whatif- the shit outta this thing so keep reading and learning and then when you get your setup it'll be easier to see.
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Rank: Senior Member Groups: Registered, Moderator
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i multi task and like to study or cook while the still is running. thats why i use wireless thermometers. :)
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Rank: Junior Member Groups: Registered
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"OK, maybe my question wasn't exactly clear. If you've got 5 gallon's in the boiler and you're using an electric element it would take longer to get to a strike temperature of 174.4 than with a propane source. So that would be the first major variable. Granted you want a slow steady run which is controllable in a reflux situation by the combination of water flow and heat fluctuation, in a pot still mode, it's just a heat variable but less controllable at the 174 degree mark I would think (again Novice speak). Haven't run in pot still mode but about to so the question and answer is very relevant to my planned activity next week. :)
I'm thankful for the forum as it has saved me from numerous mistakes thus far and ultimately from yet another one."
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Whatif-Whatif-Whatif...................174.4 is ABSOLUTELY a variable. You can't know what temp will be the exact temp for YOUR unit until you've run it a few times. Fill the boiler turn on the heat and go from there.
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Rank: Senior Member Groups: Registered, Moderator
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"You might get to 175 and have no collection at all. So if you have to bump up the heat to 180 before it starts to run dont freak out just watch your thermometer and your collection rate (you know a dribble or a steady stream) and adjust from that point. And yes your over analyzing again. "
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