 Rank: Newbie Groups: Registered
Joined: 4/12/2008(UTC)
Posts: 1
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As many of you will be able to tell I am definitely an amature. If I distill my original sour mash and want to redistill what I get from my original sour mash do I dump out the remains first or do I just add what has been distilled to the remains of the sour mash? I hope I am making some sense and I assume this is a fairly simple question. Thank you.
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 Rank: Advanced Member Groups: Registered
Joined: 9/27/2007(UTC)
Posts: 168
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"Hi tfarley10,
When I redistill I get rid of the old wash clean out the pot, put in a gallon of water for every liter of distillate. I also put in a tbsp of baking soda per gallon of water, it helps clean up the distillate.
I'm sure the senior members can help more with this if I didn't answer your question.
Cheers!
TS"
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Rank: Newbie Groups: Registered
Joined: 4/22/2008(UTC)
Posts: 9
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When I redistill I first clean with Glassrens, and then rapidly redistill my 40% carbon filtered solution to get to 70%, then redistill again to achieve my desired 85%...which I call Tsunami. I used to do just one distillation very slowly, but it is much easier to do it fast, and I use less energy. With the high percentage of ETOH in the final distillation I can do the first part of that one very fast too, getting 90% pure. The second half I get about 80% pure and then I just mix them together. Of course when I say fast I mean fast. I use a propane Jet burner. At full burn it sounds just like a jet engine, and it boils 25 liters in 30 minutes. The electric hot plate is a joke. Who wants to wait 4-5 hours just to get it boiling! I have never had a problem with distilling 70% solution. Adding water would just make it more difficult.
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 Rank: Junior Member Groups: Registered
Joined: 3/2/2007(UTC)
Posts: 83
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What kind of sour mash are you running?You dont add distillate to the fermenter,but some of the backset from the still.You can use the same grains and yeast also.
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Rank: Newbie Groups: Registered
Joined: 5/6/2009(UTC)
Posts: 1
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I am new to this and have many questions. I appreciate the help
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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Leavings in the still. Where the term 'sour' comes from. You've already removed the alcohol from the still, so you set back about 1 1/4 gal 3 3/4 gal of water & corn & yeast mix left. (assuming a 5 gal fermentor.
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