"Howdy! Just got my first distiller for Christmas, PS Extractor II, and we have not even put it together yet (trying to get a bunch of wine I started earlier bottled, first).

I have a juvenile question (or two!).....

If I want to make 1-gallon batches of product (end result), how much mash do I need, and what size fermentation vessel do I need? I already have 6 1/2 gallon buckets for my winemaking projects, but I read somewhere that to get enough mash to run through a distiller, I need 30, 35 or 55 gallon drums. Is that accurate? I was hoping not to have to go out buy buuy more fermentation vessels, when I already have a lot of money invested in what I have. On the other hand, I don't want to go to all the trouble of making my own spirits, and only end up with a half cup of product.

Thanks for any advice! Susan"

"Awesome, Mr. X.... I found the following recipe - it appears I can use my 6 gallon fermentation bucket for the mash.....So, basis this, do you think it's safe to say I would get a half gallon of spirits out of this recipe?

SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.) one package of yeast (using distillers yeast will increase quality and quantity) # 5 pounds sugar # water Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 90 minutes and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid--our lid has a little cap that screws on, leave it loose to breathe. 4-5 days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof. I don't recommend this for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.

Let's talk about this wine and brandy thing, too! Does it matter what ""flavor"" wine I am using? White, red, elderberry, peach, etc.?"

and allot of peeps on here just do basic sugar wash i just started fermenting my first ever so im not the best for advice but my sugarwash is 13 gal of water 35 lb sugar and 2 packs distillers yeast supposed to be done fermenting in 2 weeks ill give 3 tho

"

Mr. X, I have 2 questions:

1. What size container do you use for the wash you listed above?
2. What quantity of end product will this wash produce?"

I'm not Mr. X, but for a sugar wash with a 6.5 gal. container, I'd use 13-15 lbs. sugar. Depending on what proof you want your end product to be, you'll get about a gallon of about 70%ABV. With 6.5 gallons, you'd only need one pack of yeast.
In my experience.

in a 15-20 gal fermenter but you can use 2 7.5 gal ferment buckets

i would just look in the recipes and find out i just do sugar washes myself just convert it to 1 gal or .5 gal and multiply by how many gal you are doing so say it was 15 lb for a 5 gal batch divide by 5 and get 3 lb per gal thats probably your easiest way at least in my opinion and no im not saying the3 lb is what to use just a hypothetical to show what i would do

"i dont know where you get 15.6 gallons it was 13.5 gallons total after mixed and it was great
over a year ago as well"