 Rank: Junior Member Groups: Registered
Joined: 11/11/2009(UTC)
Posts: 35
|
I am going to do 3 runs from my non-cook corn mash using pot still, the alcohol is 140 down to 100 proof I am going to combine all 3 runs and then do a reflux run, am I going to lose the corn flavor and which is better rings or copper, I'm leaning towards rings because its easier to clean and how important is the speed in which I distll, I'm thinkink slow but its like watching paint dry, hey mtnwalker no yeast questions. I'm trying to learn too much too fast, so I'm going to try different sugar mashes maybe try a rum recipe and work my way up slowly, I just want to make a decent product and one day be able to answer questions, thanks again for your imput I save all your replies for future references
|
|
|
|
|
|
 Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
|
Slow is better when refluxing. I'm using copper & it's no trouble to clean, but it seems to be more of personal preference thing. You are going to lose your flavor - that's the point of refluxing - getting a pure spirit. it might have some hints, but that's about it. Ran a final today - PSII-HC, took about 3 hours to pull the gallon of hearts out of it. Refluxed it for 1-1/2 hours before that.
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
"Letcher,
Yes, what Ratflinger said. I would potstill those low wines, slow and careful, and keep all that good flavor.
Ratflinger, those long reflux times are more critical for smaller columns. I find 15 min. is good for the HC, then take off the heads real slow, till the taste and smell is sweet for the hearts, then increase speed."
|
|
|
|
|
|
Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
|
Thanks, I'll cut back on the reflux & save a little time.
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 11/11/2009(UTC)
Posts: 35
|
"I also have the PS II HC w/ a 3 inch column. If you lose the corn flavor with reflux you may as well just do sugar mashes How can I keep the corn flavor
with what I have distilled and increase the proof. In two weeks I plan on making a rum mash, should I pot distill or reflux? thanks for the replies."
|
|
|
|
|
|
Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
|
Pot still is the way to go if flavor is your goal. Look at the commercial distillers & see where they run. Barrel proof Wild Turkey is about 108 proof, so regular Turkey is barely watered down. If I remember correctly your flavor is gone above 70% abv. If you've ever toured a distillery you will notice that all the stills are basically just huge pot stills, except for vodka, which is usually continuous. Moonshiners didn't reflux.
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: letcher52  I also have the PS II HC w/ a 3 inch column. If you lose the corn flavor with reflux you may as well just do sugar mashes How can I keep the corn flavor
with what I have distilled and increase the proof. In two weeks I plan on making a rum mash, should I pot distill or reflux? thanks for the replies. Use only the top half of your coulumn no packing, no reflux water, insulate the column. Run a tad faster than what you read for smaller collumns. Now you are running a potstill. Keepeing the flavors, yet increasing the ABV. Learn the cuts by taste and smell, but till then make very small collections, let air with coffee filters for a day or so, then taste and compound to your likes. Go a little harsh, if you plan to age on oak or apple, as it will smooth down and give a bit more flavor. Thats heads for whiskeys, not rums. they are a total different critter. If you only want white dog, make the cuts to your own taste. Be somewhat severe, cause nothing is wasted in the long run. Get a faints jug, 5 plus gal. just for that. MW"
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 10/28/2009(UTC)
Posts: 19
|
" Originally Posted by: ratflinger Slow is better when refluxing. I'm using copper & it's no trouble to clean, but it seems to be more of personal preference thing. You are going to lose your flavor - that's the point of refluxing - getting a pure spirit. it might have some hints, but that's about it. Ran a final today - PSII-HC, took about 3 hours to pull the gallon of hearts out of it. Refluxed it for 1-1/2 hours before that. How many gallons of low wine and at what % did you reflux to get the gallon of hearts?"
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 11/11/2009(UTC)
Posts: 35
|
when you say run it a tad faster, how do you do that? Just so you know, I do not drink alcohol so this is truly a hobby. This is the most interesting thing I have ever done. My cousin who also makes moonshine has volenteered to be my taste tester, imagine that. Do you use water to slow or speed up reflux?
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: letcher52 when you say run it a tad faster, how do you do that? Just so you know, I do not drink alcohol so this is truly a hobby. This is the most interesting thing I have ever done. My cousin who also makes moonshine has volenteered to be my taste tester, imagine that. Do you use water to slow or speed up reflux? If you are doing a reflux run, control the takeoff speed with the volume and temp. of your cooling. I use propane so can do a bit of control there also. For some real fun and great gifts, you should think about some good brandies. Tis the season."
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
