"Lots of reading and studying to do, dont take shortcuts cause you WILL be dissapointed in the end, I say all this because seeing your recipe and your ferm temps makes me think your jumping the gun but if its all good to you well there you have it.
Most folks here like to help and give advice but you still need to research and read to get all the facts before you start. good luck and happy hoochin."

Hi GB fan, Welcome. You have been making beer and knowing how to ferment is a good start. The heat up time is varies with size of wash, ABV of wash and how much heat you are using. I have a 15 gal boiler with two 120 volt internal elements and it gets to temp in approx. 45 min. I agree with others on the ferment temp. Also in my humble opinion Turbos aren't the best yeast.

Thx for replying, I want to distill only top quality time to pick you're brain and be one of the best.you say by my recipe and ferm temps I maybe jumping the gun why? Using alcotec turbo 48 yeast dark brown sugar,molasses recipe (3 distilles in a 3gal stainless pressure cooker) next I want to try just white sugar any suggestions? One response said turbo yeast no good why? Want to stay intouch (hope you dont mind) Now got 62 qt stainlees boiler, 1/2 dia copper pipe for a worm and heating with a turkey fry burner (in a WELL ventillated area) any comments nor advice thx man

Ok, you were talking about the distillatiojn phase...I was asusming (from the lack of detail) that you meant the ferment phase and I tend to do ferm's in the 76-78 F range - takes longer, but no off tastes with the type of Yeast I am using in my approach.

This craft is more science than "doing". That said, we need posts with some level of detail, not a novel, but a good description so we know what the actual question is.... from my limited experience, Turbo's are good for quick ferments, but with quick you also get other things too.. One of them can be off tastes. I use Turbo's for fuels in sugar washes. For Corn or grains, I use different yeasts.

About distillation(s) - No two run are exactly the same - Sorry, but mother nature see's to that... Ideal collection points (tempwise) vary based upon the % of etoh in yer wash, and the H2o boiling point on the day of distillin'. Even then, these calcs are simply forecasts, like we get from Joe Bastardi on the weather channel Mode of run and how fast/slow collection is done has a great deal to do with the end flavor. I'm a member of the "low and slow" crowd, low temps, slow collection, best flavor...

What I've found happeinin' is when I make a run, i get to see how well I've guessed what Mother nature will do


Happy Stillin'

yes sir, exactly.. We say "re-run" it and it doesn't represent the amount of time that takes - and if you are like me, this is a hobby and time for it is precious, so I've little time for re-doing things when I can avoid them in the first place. Some of my passion on that is from my first failures where I learned the hard way what part of the matrix could be bent, and what parts could not be broken w/o repurcussion...(So to speak)... My VP summed it up one time for me; "It's great when the team makes the save, but I grade on preventing the need for the save in the first place". Tough Lady, but she is right


Heck, even going from running one 5gal SF wash to a 10 gal wash from two ferments dumped into a 15 gal stainless was different!! And I'd made 7 generations of SF runs before I tried my increased wash size.. I know why, my gravities were a a tad dfifferent between the two, and it vapored 4 degrees earlier than my calcs forecasted. I enjoy being able to "know" and "taste" how things are going, but I also rely heavily on the science side to back things up.

We will be looking forward to hear how it goes! Good Luck!