 Rank: Newbie Groups: Registered
Joined: 12/28/2011(UTC)
Posts: 2
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"Hello all. I'm a long time homebrewer who is interested in the table top airstill/pot still type system such as the EasyStill. If I used something like this, my goal would be to produce 150-160 proof vodka type shine that could be flavored. I recently came across the following recipe designed for a table top pot still...
BASIC MASH RECIPE
4.25 gallons of water (4 gallons + (2) 16oz cups or (4) 8oz cups
Red Star Baker's Yeast (yields 14% wash)
10lbs sugar
Ferment for 7-10 days at 80-85 degrees.
THE RUN
Run #1= 5 gallons yields 2 gallons of 100 proof or 50% alcohol. Run for 2hrs 25 minutes.
Run #2= 2 gallons yields 1 gallon of 160 proof or 80% alcohol
Run #3=1/2 gallon of 89% alcohol
Run #4= 1/4 gallon of 92% or 184 proof alcohol.
-There are several things I don't understand about this scenario. My goal would be to complete Run #2 and stop with 1 gallon of 160 proof alcohol. When running 5 gallons through a table top still (4 L at a time), do I simply collect everything together in the collection vessel and stop collecting when the liquid shows the appropriate reading with a hydrometer? How much of each 4L run will I end up collecting? Do I then simply combine all the 4L runnings from the first 5 gallon run and combine them to yield 2 gallons of 50% alcohol? I have heard that I should dump the first 40ml on each run due to impurities. Where can I find a step by step rundown of distilling using a system like the EZ still?
-Thanks"
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 Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360   Location: Louisiana
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"try this recipe:
This recipe is for a 6.5 gallon wash (25 Liters) & Will yeild 10% ABV wash (2.5 quarts) of ethanol.
Ingredients:
10 lbs Sugar (dissolved in hot water)
6oz tomato paste (Yeast Nutrient)
1/3 cup bakers yeast
Instructions:
(1)Disolve 6 ounces of tomato paste in 5 liters of hot water.
(2)Disolve 10 pounds of sugar in 10 liters of hot water stiring until all of the sugar is dissolved and not gritty.
(3)Pour the dissloved sugar into the fermenter with the tomato paste.
(4)Top off the fermenter to 25 liters with cold water and stir well.
(5)Once the wash has cooled to 80 degrees Fahrenheit or less add 1/3 cup of bakers yeast and stir well.
(6)Place lid on fermenter add airlock and allow to ferment for 7 to 14 days." |
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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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"Thinker,
2 gallons of hooch will not come from 5 gallons of mash.
And it would take an eternity to run a 5 gallon wash through a Easystill.
A decent 7-8 gallon pot still will make you alot happier. And its easier to maintain and run. (in my opinion)"
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 Rank: Junior Member Groups: Registered
Joined: 1/2/2012(UTC)
Posts: 11
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Ok, Ill admit I just got here and do not know anyone here so I will start with introducing myself. Hello all my name is Jim or Jimmy either will do I am not picky, with that out of the way. I have been rinnin shine for so long I lost track and I have been readin around here now for A bit and cant help noticing one disturbing fact, there are A lot of guys out there using bakers yeast. Why, it is A waste of time money, it is not for distilling, it is for baking, hence the name. I know this site has plenty of distillers yeast, I have seen it and its cheap. Bakers yeast dies off at 14% where distillers yeast will yeild you upwards of 21%. I myself have gotten 25% out of A carefully balanced mix ratio. This is what makes or breaks A run you gotta get that ABV up in your mash or you wont get k-rap for yeild. Hell I think nothing of gettin upwards of 21% all the time. First run is usually bout 160-180 proof, second run is usually bout 198 give or take A point or two. Sorry if I offended anyone jus my opinion, if anyone ever has any questions just ask me.
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Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360 Location: Louisiana
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Originally Posted by: Lightning Jim  Ok, Ill admit I just got here and do not know anyone here so I will start with introducing myself. Hello all my name is Jim or Jimmy either will do I am not picky, with that out of the way. I have been rinnin shine for so long I lost track and I have been readin around here now for A bit and cant help noticing one disturbing fact, there are A lot of guys out there using bakers yeast. Why, it is A waste of time money, it is not for distilling, it is for baking, hence the name. I know this site has plenty of distillers yeast, I have seen it and its cheap. Bakers yeast dies off at 14% where distillers yeast will yeild you upwards of 21%. I myself have gotten 25% out of A carefully balanced mix ratio. This is what makes or breaks A run you gotta get that ABV up in your mash or you wont get k-rap for yeild. Hell I think nothing of gettin upwards of 21% all the time. First run is usually bout 160-180 proof, second run is usually bout 198 give or take A point or two. Sorry if I offended anyone jus my opinion, if anyone ever has any questions just ask me. 10% ABV is plenty for quality. Anything else is greed and with greed comes off taste and carbon filtering. BUT if you are makin fuel high ABV washes are the ticket cuz taste dont matter. |
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Rank: Junior Member Groups: Registered
Joined: 1/2/2012(UTC)
Posts: 11
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Greed? No,quality yes. I never had A problem with off taste or poor quality. If you know what your doing you will get your yeild and compermise nothing. You would be quite supprised what can be done with the right ingredients. After all were distilling here not baking, thats all im saying. Im not trying to start A p***ing contest here just trying to give A few pointers. As we all know here good in good out. Garbage in garbage out.
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Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360 Location: Louisiana
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" Originally Posted by: Lightning Jim Greed? No,quality yes. I never had A problem with off taste or poor quality. If you know what your doing you will get your yeild and compermise nothing. You would be quite supprised what can be done with the right ingredients. After all were distilling here not baking, thats all im saying. Im not trying to start A p***ing contest here just trying to give A few pointers. As we all know here good in good out. Garbage in garbage out. The proof is in the puddin. I'm open minded & since you are giving pointers I would love to hear in detail your particular recipes and process's. What type of rig u running? What type of lickker tickles ur fancy?" |
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Rank: Junior Member Groups: Registered
Joined: 1/2/2012(UTC)
Posts: 11
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I run A corn recipe that has been passed down 4 generations and the particulars arent open for discussion, however the trick with the yeast is to slightly under pitch. If you go to what the menufacturer recomends, I agree you get A bit of yeast taste in the end. I think they set you up for failure with the pre packaged yeasts they give you more then what you need and tell you to put it all in. In my experience under pitching and waiting A few extra days is fine with me, the old saying goes no good wine before its time. The same goes here, after all thats what were doing here, making wine. We just cook it. What I do is load my boiler for A first run put the fire to it collect the first 250 ml and chuck it, test the second 250 ml then go balls to the wall right up to 200 deg at the top of the tower, which is 100 proof out the worm. My old girl will give me 2 gal an hour first run, once I hit my mark Ill crank the fire and put the btu's to it for one gal of tails. I collect everything in the same glass container. When I shut down I throw one iced tea scoop of carbon for every gallon stir with A ss wisk and throw it in the chest freezer for 24 hours. Then for second run I load my boiler using A large funnel with A reuseable coffee filter in it to catch my carbon, once loaded I run balls to the wall till tower hits 111 deg, once she hits 111 she blows to 173 and goes into full run, then I back the fire down as far as I can without the fire going out and letter go to 200 deg at the tower which is again 100 proof and shut down. Then I proof and bottle. I run A pot with A 3X24 SS tower, over sized condensor with A worm secondary, I run A SS 55 gal boiler. What about your set up?
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Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360 Location: Louisiana
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" Originally Posted by: Lightning Jim I run A corn recipe that has been passed down 4 generations and the particulars arent open for discussion, however the trick with the yeast is to slightly under pitch. If you go to what the menufacturer recomends, I agree you get A bit of yeast taste in the end. I think they set you up for failure with the pre packaged yeasts they give you more then what you need and tell you to put it all in. In my experience under pitching and waiting A few extra days is fine with me, the old saying goes no good wine before its time. The same goes here, after all thats what were doing here, making wine. We just cook it. What I do is load my boiler for A first run put the fire to it collect the first 250 ml and chuck it, test the second 250 ml then go balls to the wall right up to 200 deg at the top of the tower, which is 100 proof out the worm. My old girl will give me 2 gal an hour first run, once I hit my mark Ill crank the fire and put the btu's to it for one gal of tails. I collect everything in the same glass container. When I shut down I throw one iced tea scoop of carbon for every gallon stir with A ss wisk and throw it in the chest freezer for 24 hours. Then for second run I load my boiler using A large funnel with A reuseable coffee filter in it to catch my carbon, once loaded I run balls to the wall till tower hits 111 deg, once she hits 111 she blows to 173 and goes into full run, then I back the fire down as far as I can without the fire going out and letter go to 200 deg at the tower which is again 100 proof and shut down. Then I proof and bottle. I run A pot with A 3X24 SS tower, over sized condensor with A worm secondary, I run A SS 55 gal boiler. What about your set up? Well, I'm a simple man. I'm just running a Brewhaus rig. I'm a sugar head, simple sugar washes cuz all im after is neutral ethanol. I do strippin runs bout 140 proof, after i have enough of them I do spirit runs with my reflux column. boiler is about 8 gallons. everything is stainless, use copper mesh to take car of tha sulfur. Only do 10%abv sugar washes and use bakers yeast, no carbon filterin needed. If ur interested u can view my operation here: http://www.youtube.com/bayouruler" |
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Rank: Junior Member Groups: Registered
Joined: 1/2/2012(UTC)
Posts: 11
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Good deal Ill have A look see in the AM.
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Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360 Location: Louisiana
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" Originally Posted by: Lightning Jim Good deal Ill have A look see in the AM. If you aint foundem yet here is a great distillation site: http://homedistiller.org/forum/index.php" |
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Rank: Junior Member Groups: Registered
Joined: 1/2/2012(UTC)
Posts: 11
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Saw your rig, looks great. Do you find the foil helps hold the heat, I heard A bit about it but never tried it.
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Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360 Location: Louisiana
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" Originally Posted by: Lightning Jim Saw your rig, looks great. Do you find the foil helps hold the heat, I heard A bit about it but never tried it. Yeah thats Reflectix and shurtape. It does help, especially when running the Reflux column" |
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