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product smells like finger nail polish remover
 Rank: Junior Member Groups: Registered
Joined: 7/13/2009(UTC)
Posts: 26
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I started the wash with cracked corn at 1.090 and let it work down to 1.010 after two weeks I ran it and it smelled like finger nail polish remover,I shut every thing down and threw it away, what would cause this? RCM
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
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"A few questions..... How long after you started collecting did it smell like polish???? It could have been heads. How far into the run did you go?? The wash is prolly not an issue so try reading up on ""Making Cuts"" this is good info and will prolly help with the next run you make.  "
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
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243, try this, type in that little search box up top ----Foreshots/heads/hearts/tails---read all of that thread and all the other threads that get pulled up that discuss cuts and that will be good reading for you at this point in your learning. Hope this helps ya learn to make cuts and get a good likker in the end.
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Rank: Senior Member Groups: Registered
Joined: 9/14/2012(UTC)
Posts: 515
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Hi 243,
Nail polish remover is basically diluted acetone. The first products to come out of your still are called fores or foreshots. Fores include the two worst things to come out which are acetone and methanol. If you make cuts and especialy remember to cut out the first 100ml to 250ml of product you should capture the bulk of the fores. It was a good choice to discard and not drink any of this as it could cause blindness. You could have also redistilled all of it and made your cuts. I would second heeler's suggestion and also add reading the complete distiller and some of the other books in the book reviews section.
Maddawgs
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Rank: Junior Member Groups: Registered
Joined: 7/13/2009(UTC)
Posts: 26
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I`ve had good luck so far,I always throw out the first 4 to 5 ozs and the rest of the run is fine. I usually collect from 170 to the mid 190 temp range and then I cut it all to 40%with well water and run it thru a carbon filter and I add toasted oak chips for a week and it makes some real smooth likker, the color looks like store bought. This last run is the only one that I can remember that smelled this way. It doesn`t seem to make any difference if I run as a pot or reflux, it all tastes the same to me. I`ve tried using wine tailings, corn and molasses and it all has made good likker and it all comes out the same. I`m open for any suggestions. RCM
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 Rank: Newbie Groups: Registered
Joined: 8/22/2013(UTC)
Posts: 1
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Most of the removers smell like nail polish remover only. http://iloveno1.com/inde...tegory&path=59_67_85
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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" Originally Posted by: rcm243  I`ve had good luck so far,I always throw out the first 4 to 5 ozs and the rest of the run is fine. I usually collect from 170 to the mid 190 temp range and then I cut it all to 40%with well water and run it thru a carbon filter and I add toasted oak chips for a week and it makes some real smooth likker, the color looks like store bought. This last run is the only one that I can remember that smelled this way. It doesn`t seem to make any difference if I run as a pot or reflux, it all tastes the same to me. I`ve tried using wine tailings, corn and molasses and it all has made good likker and it all comes out the same. I`m open for any suggestions. RCM The way you collect your distillate is gonna be suspect then....remember you need to seperate all the cuts and you do that by collecting your run off or discharge in small jars all the way through the run. There will be lots of em by the time your done with the run. Read up on making cuts and that should give you some insight."
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