 Rank: Advanced Member Groups: Registered
Joined: 7/13/2012(UTC)
Posts: 169
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"Wow! i've read so much stuff the last few days i'm almost intimidated to try this.
here's what i've read so far and this part i understand 100% (i think) lol
I've read about temps for this type of still when to detect tails. check
I've read about yeasts and the different types of yeast. EC-1118, #48. any others? Stil though where does one get brewers yeast? I understand that some use yeast and others use the yeast thats in the grains. got it.
Mash oh lordy that a good one. kinda confused here some. use an airlock or not to use an airlock. Tomato paste and turbo yeast. yeah this could be a country song. Corn mash or suger water, lol who woulda thought that we could make booze so many ways?
Stripping runs, is this necessary with a PS II? I suppose I can do a stripping run in pot mode and then dump what i've collected back into the boiler add water and set the PS II into reflux mode and run it again right? what do you all do? I do like seeing strippers :-)
Backset, got it understand it. the fermentation that doesn't end.
I even understand how to operate the still by packing it with copper mesh. and to keep an eye on the temp at the top of the column.
I've read numerous ways to route the hoses on this thing. I think i've found one that I'd like to try. (I'll post photos this week)
What should my first wash be made from? sugar, water, yeast? sugar, water, grain, yeast? what are yall's thoughts?
If i want to recirculate my cooling water what size fountain pump should i use? 300-500 gph (Gallon per hour) or is this too big/small?
I plan to fire up the PS II this weekend and run only water through it to get a little more familiar with it and how she's gonna heat up.
Thanks for all the great reading and wonderful advice.
This is going to be such an exciting hobby."
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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This hobby can a bit intimidating at first..and always something new to learn. The rudiments fall into place right quick. Surely enough to get you some drinking hooch shortly. On a fancy refluxer I do not see the wisdom of doing various precursor runs. Just run it through once and start drinking. I have fell off the perpeptual ferment band wagon. Have decided it works on chunky stuff like SF or Hen Scratch but do not work well with gritty stuff like cornmeal. Think the key is leaving the grain bed dry before filling it up yet again which is hard to do on cornmeal unless you want to fill up the boiler with it. Sacrificial run? Bayous Tomater Paste Neutral be hard to beat. If you like vodky stick with it. If you like a little wallop try UJSM. Happy Hoochin Senor!! The little sump pumps are optimistically rated at 500 gph seems like it say on the brochures..closer to 200-300 in the real world..maybe. Aint real stout. It is nice to have two one for the condenser and one for the column from I have heard. I own two of the beastes but aint fallen so far as to have to use em yet..lol. I pumps from the cement pond under pressure from the 1 hp pump and let it dribble back from whence it coming using gravity. Closed circuit so to speak. About 1/4 strength as compared to the city water faucet. Could not be done without the ball valve to bring the appetite of the hawggy condenser under control. Originally Posted by: johnnyapplepie  Wow! i've read so much stuff the last few days i'm almost intimidated to try this.
here's what i've read so far and this part i understand 100% (i think) lol
I've read about temps for this type of still when to detect tails. check
I've read about yeasts and the different types of yeast. EC-1118, #48. any others? Stil though where does one get brewers yeast? I understand that some use yeast and others use the yeast thats in the grains. got it.
Mash oh lordy that a good one. kinda confused here some. use an airlock or not to use an airlock. Tomato paste and turbo yeast. yeah this could be a country song. Corn mash or suger water, lol who woulda thought that we could make booze so many ways?
Stripping runs, is this necessary with a PS II? I suppose I can do a stripping run in pot mode and then dump what i've collected back into the boiler add water and set the PS II into reflux mode and run it again right? what do you all do? I do like seeing strippers :-)
Backset, got it understand it. the fermentation that doesn't end.
I even understand how to operate the still by packing it with copper mesh. and to keep an eye on the temp at the top of the column.
I've read numerous ways to route the hoses on this thing. I think i've found one that I'd like to try. (I'll post photos this week)
What should my first wash be made from? sugar, water, yeast? sugar, water, grain, yeast? what are yall's thoughts?
If i want to recirculate my cooling water what size fountain pump should i use? 300-500 gph (Gallon per hour) or is this too big/small?
I plan to fire up the PS II this weekend and run only water through it to get a little more familiar with it and how she's gonna heat up.
Thanks for all the great reading and wonderful advice.
This is going to be such an exciting hobby.
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 Rank: Administration Groups: Administrators
Joined: 2/10/2002(UTC)
Posts: 501
Was thanked: 8 time(s) in 8 post(s)
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Quote:On a fancy refluxer I do not see the wisdom of doing various precursor runs. Just run it through once and start drinking. This really depends on several factors, especially column design and how tightly it is run. Just because a column is capable of reflux does not mean that it will force enough reflux to get a very pure product. Pushing too fast on a reflux unit will still produce a product that needs to be distilled more than once. Patience will be rewarded! :)
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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See I tole that young man there was always something new to learn in this hobby...lol. I of course have the version of stills which is the best of the best aka Brewhaus. I seem to land on 170 proof no matter what else happens and the last few runs believe it could have been run without water. Just using a bare trickle to keep it spitting and the column in the low 170s. Normally ready to unplug it 3.5 hrs later including the 90 min heat up time for the hotplate. Do this sound normal thanks? I havent been able to figger out how to speed it up yet. Got any tips on that? Originally Posted by: Admin This really depends on several factors, especially column design and how tightly it is run. Just because a column is capable of reflux does not mean that it will force enough reflux to get a very pure product. Pushing too fast on a reflux unit will still produce a product that needs to be distilled more than once. Patience will be rewarded! :)
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