Yikes Barry

Dom scotto in florida. I havent been to philly in a long time so i havent visited you.

There is a book called making pure corn likker. I know what experience youhave and you really dont need any help. The wash is a simple one step then adjust sugar before fermenting-- I use ec1118 because of its alcohol tolerance. Then i run it pot still style

I saved this-- i will email it to you if it doesnt work

How to operate a still
- The six steps to your first moonshine -


The recipe
Wash Volume: 18 liters
Alcohol % by full fermentation: 16 %
Alcohol production: 2.5 liter
95%
Ingredients: 5 kg of white sugar
Aprox. 50 grams of yeast nutrients
(Distilers) yeast
0. Start with the reading of the Operational Safety Guidelines
This is very important, it should not become your last attempt!
1. Prepare a wash.
I would like to suggest to start with a sugar based wash as this is less complicated to handle.
The basic sugare based recipe is as follows:
dissolve 5 kilogrammes of sugar in 18 liters of tap water and let it boil for 1 hour to eliminate chlorine
Add the yeast nutrients
2. Cool the wash down
You need to cool down the temperature to 25oC- 30oC, otherwise the yeast will not survive.
Add the yeast to the wash.
3. Let the mash ferment
Put the wash, which has yeast mixed with it, into a fermenting vessel. This can be a glass carboy, or a bucket with a lid.
==> do not forget to put an airlock in the vessel. Carbon dioxide will have to be able to evade the vessel.
If possible, let the fermentation take place at a constant temperature of 25oC until the airlock stops bubbling. This is the sign that the sugar has been transformed into alcohol....
Let the the yeast sediment settle for a day. We would like to avoid to get it into the still as it will give a unpleasant flavour to the "moonshine".
4. Siphon the fermented wash into the still
Siphon the fermented wash carefully into the still. We are about to fire-up the still..............
Again: make sure that you are about to operate the still in accordance with
the Operational Safety Guidelines.
5. Fire-up the still (let's roll...)
Bring up the wash to boiling temperature, but......
Start the cooling water through the condensors once you get to about 50oC - 60oC.
Once the first drops of distillate leave the condensor:-
Discard the first 50 mL's as it may contain some methanol and/or other impurities
Segregate the distillate into 500 mL containers as you collect it.
Collect the next 2-3L of distillate.
Stop distilling once the temperature gets to 96oC to avoid nasty flavours in your moonshine.
Set aside any distillate which smells harsh (tails/fusels). This can be added to the wash of the next run for re-distillation.
Turn off the power, the cooling water and open the lid (if you leave it sealed, it could create a vacuum inside the still & crush it.)
- Welcome to the joyfull world of moonshiners - YOU have just made your first batch of Moonshine!!! -
Time to do some housekeeping: Wash up the still, dry it well, and (in most cases) HIDE the pieces.
6. Let's , make your moonshine drinkable
Reduce the strenght of the alcohol to a 30-50 % purity (otherwise the carbon does not work)
soak it with carbon for a week or two. You have now odourless alcohol.
Dilute the clean alcohol down to drinking strength (20-45%) and enjoy it...!!

==>You know - aging the alcohol will improve the taste considerably. You can also flavour the spirit by using commercial essences, oak chips, fruits. Have a look at the recipe section!