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I'm brand new and need guidance. My first attempt to make alcohol failed, but I know the reasons why. Now I'm working on my second attempt and I'm doing better, but not good, and I have some questions.
First, I'm using the Turbo Pure 24 Hours Turbo Yeast from Prestige, and I followed the recipe on the package. My fermentation was for 36 hours in a carboy on a Homebrew Heaven heating pad. I don't think the fermentation got too hot, but I don't know for sure - I didn't learn it could until near the end of the fermentation.
Now it's cooking in the Extractor Series II Reflux Still. My problem is, with a bucket filled with ice and water, and my pump on full blast, the temparature at the top of the column is staying in the 90 to 97 degree range. I've even reduced the heat, but can't get that temperature to come down ,I don't want to reduce it too much. I am getting a product which is better than last time so......
So, I think I need a better pump that can push more GPH. I also see the water hoses collapsed somewhat from last time I tried thios - perhaps that is the problem, maybe they are restricting the flow, but I don't think so. It shouldn't be the heat siurce, it's an electric range rated at 900 watts. I'd like to know what you all think.
Also, at that temparature, is it safe to drink what is being distilled? I've sipped it and it's incredibly powerful, but I'm confused whether I'm drinking ethanol or methanol.
Please, someone, push me in the right direction. I'll be making another batch soon and hope to do better each time. Thanks.
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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I thought someone would have answered you by now. As you noted fermentation can get too hot. Distillation is a different matter. As the temperature goes up you first get the light fractions such as methanol ,heads or foreshots, then ethanol ,body, then comes heavier fractions such as propanol ,tails or aftershots,. If you keep distilling you will be getting distilled water. You should be able to smell the difference. This is why the first 50 ml or so is removed to take away the methanol. When the tails start to run you should smell it, a wet cardboard smell and a taste that is not palatable. what you were tasting sounded OK. I only taste a little on my finger tip.
Your temperature measurement may be affected by where you have your thermometer placed in the column. You may also want to measure the temperature of your cooling water as it goes in and comes out. Each still setup varies. I am not familiar with the one you are using, I use a pot still for Brandy and schnaps.
Try calculating how much alcohol you should get. Homedistiller.com has some nice calculators that you can use. This will help you understand what your still is doing. You can then plot what you get out versus what the temperature is.
The important point is to collect the body and stop before the tails. This will give you the best product. Good luck.
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