|
|
Post by arkie on Jun 12, 2016 20:21:44 GMT -5
I did help to build a still once. It was an all stainless steel construction. We did it up right, had temp guages and all welds would pass USDA inspection. It just so happens this was done by a bunch of maintenance guys at a big food plant.
|
|
|
|
Post by FrankenMech on Jun 13, 2016 1:19:55 GMT -5
I helped with an all glass still in a college chem lab turning out 99.8% absolute alcohol. That was as pure as we could get it even controlling air infiltration, controlling moisture, etc. It was mixed with orange juice in the dorm or it would have been deadly. Of course by the time it was emptied out of the still and bottled it wasn't 99% any more. The humidity in the air takes care of that.
|
|
|
|
Post by just1artist on Jun 13, 2016 22:12:14 GMT -5
Have to have copper coils in stills! Pulls the toxins out! Lol THAT being said... I make a apple pie Meade (honey wine) lol  |
|
|
|
Post by FrankenMech on Jun 13, 2016 23:54:46 GMT -5
LOL on the copper coils, more likely to add toxins than take anything out! Triple distillation and precise temperature control is what we used.
Apple pie mead sounds good. I sometimes wish the docs would allow me a little alcohol.
|
|
|
|
Post by 2stroked on Jun 14, 2016 11:35:26 GMT -5
I don't brew my own beer I do distill my own liquor. I have a batch of scotch aging with chared cubes right now. Almost four gallons. I only run a batch once or twice a year. Usually about 150-160 proof, before blending.
|
|
|
|
Post by 2stroked on Jun 14, 2016 11:42:36 GMT -5
Copper coils remove the sulfides, that are dangerous, and ruin the flavor if the product.
The copper needs to be extremely clean, and must be cleaned several times after use.
I have a stainless pot, with fourteen feet of 1/2 inch copper coils dumping into another stainless pot that has a copper drain. Propane heat is awesome, but the wood fire does produce a smoother flavor IMHO.
Quality in equals quality out. Can't rush perfection. Let the mash finish before cooking it off but do not wait too long, it will sour. Spring water, or bottled water for the mash, NEVER city water. The chlorine can mess with the copper.
|
|
|
|
Post by arkie on Jun 14, 2016 11:43:39 GMT -5
I don't brew my own beer I do distill my own liquor. I have a batch of scotch aging with chared cubes right now. Almost four gallons. I only run a batch once or twice a year. Usually about 150-160 proof, before blending. Cool I've got A batch of Russian imperial stout still to make that will age on some well toasted bourbon barrel cubes. |
|
|
|
Post by 2stroked on Jun 14, 2016 11:50:31 GMT -5
The MYTH of copper adding toxins comes from the prohibition era, when people would use old radiators and radiator coils as a worm for a still. THAT is poisonous.
A still can be run without copper, but the product won't be as high proof or as good a quality. Commercial stills are mostly stainless, with some copper pieces inside. You can remove the sulfides with chemicals, but I just prefer the tried and true method of copper.
|
|
|
|
Post by 2stroked on Jun 14, 2016 11:54:48 GMT -5
I will NEVER make another batch of scotch. Too labor intensive. Wood smoking the corn, barley and wheat then doing the sours (malt ) then running it, and freezing and heating and freezing and heating and freezing and heating....To rush the aging time......Nope, just plain whiskey from now on...
I used some Wine Cubes that are just small cubes of oak, I chared each one with a torch, then soaked them in a half gallon of Jack before using them to " Scotch " this batch. If I was selling it, it would half to be three hundred a gallon. I just keep it, sometimes I gift it, but usually not!!
|
|
|
|
Post by arkie on Jun 14, 2016 11:59:10 GMT -5
I like to gift beer. but when I do it's never more than a six pack of 12oz bottles. The bottle in the pic of mine above is a liter. I've got a few dozen of them I use for my beer.
|
|
|
|
Post by FrankenMech on Jun 14, 2016 17:59:13 GMT -5
We had a lab full of equipment to check for impurities.
|
|
|
|
Post by ryan_ott on Jun 16, 2016 11:20:49 GMT -5
Someday I'll brew my own beer for now it's either Troegs, Oskar Blues or Aligash. I won't waste my time on beer below 6.5abv 7.5 and and 80 ibu, yum!  |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 17, 2016 15:41:58 GMT -5
Copper coils remove the sulfides, that are dangerous, and ruin the flavor if the product. The copper needs to be extremely clean, and must be cleaned several times after use. I have a stainless pot, with fourteen feet of 1/2 inch copper coils dumping into another stainless pot that has a copper drain. Propane heat is awesome, but the wood fire does produce a smoother flavor IMHO. Quality in equals quality out. Can't rush perfection. Let the mash finish before cooking it off but do not wait too long, it will sour. Spring water, or bottled water for the mash, NEVER city water. The chlorine can mess with the copper. Do you use a thumper? There are a lot of stills around my area of Kentucky. You can almost taste the moonshine in the morning, ha ha.
Bill
|
|
|
|
Post by 2stroked on Jun 18, 2016 12:12:43 GMT -5
Sorry for the delay. I do use a thumper, well, actually two.....
I have my main pot, from there to the worm, from the worm to the thump keg, from their to a second smaller worm to a condenser keg that is a dual chamber unit. There's no way in hell I will post a pic of this......
|
|
|
|
Post by 2stroked on Jun 18, 2016 12:15:18 GMT -5
My area if Kentucky us eat up with a bunch if idiot meth heads, not as many shiners as there used to be. I love doing it. I am dreaming if a hemp, not marijuana, hemp whiskey. Might be interesting in the flavor department. The hemp does have a natural starch for a good yeast reaction....Maybe a gallon of mash at a time....
|
|
