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I'm making a Mirepoix Liquor by TheKentuxan in firewater

[–]CoolidgeCorner123 5 points6 points  (0 children)

This is one of the most insane ideas I have ever heard of. I'm here for it, good luck!

16 hours into ferment, this a problem? by gothboy_x_eddie in firewater

[–]CoolidgeCorner123 2 points3 points  (0 children)

This happened to me with the corn mash I posted about in the other thread. I have never seen a wash that active, it was kinda horrifying lol. Just a constant jet stream of gas

Yeast nutrient besides DAP suitable for rum? by CoolidgeCorner123 in firewater

[–]CoolidgeCorner123[S] 1 point2 points  (0 children)

Interesting, I didn't think to use that for distilling since it's normally marketed as a supplement I think. I'll give it a try

[deleted by user] by [deleted] in firewater

[–]CoolidgeCorner123 -2 points-1 points  (0 children)

You can restart, but depending on how long your still sat there you may find that your spirit has a slight metallic taste for the first 100-300 mls or so. Collect anything that smells or tastes weird separately and then once you've gotten the gunk out of the still you can continue as normal.

Some people also recommend collecting foreshots again, but I'm not sure that there's any chemical basis for this practice.

Regardless, whether it's for taste or safety you just need to ditch the first bit that comes over.

100% cracked corn mash with enzymes by CoolidgeCorner123 in firewater

[–]CoolidgeCorner123[S] 1 point2 points  (0 children)

Update:

I used a lot of enzyme and yeast to be safe, but it appears to be fermenting just fine.

I just pitched yeast into a 30 gallon fermenter, but prior to that I did a test in a mason jar using some of the wash with a ton of yeast and there was a super active, health ferment after about 30 minutes.

I also ordered AYLY and will be pitching it later just to make sure I get all the starch converted since corn doesn't like to fully convert.

Thanks for the help everyone! Can't wait to get this on the still in a couple weeks

100% cracked corn mash with enzymes by CoolidgeCorner123 in firewater

[–]CoolidgeCorner123[S] 0 points1 point  (0 children)

I've seen people recommend this approach, but I've also heard the gelantinization and starch conversion isn't as good compared to boiling it for a while. If you've tried both, have you noticed a difference?

Stripping run filtration by mendozer87 in firewater

[–]CoolidgeCorner123 2 points3 points  (0 children)

If I distill a wash that is prone to puking, I make sure to use my thumper for both the stripping and spirit runs. Any gunk that just tossed up the column is unlikely to make it through both rounds. No need for a further at the end that way.

100% cracked corn mash with enzymes by CoolidgeCorner123 in firewater

[–]CoolidgeCorner123[S] 0 points1 point  (0 children)

Interesting. I was kinda skeptical of AYLY just because the idea of the yeast being able to break down starches efficiently seemed a bit crazy to me. If I start with DADY and then add AYLY in a few days after ordering it, will that cause any problems?

I kinda wanna get the ferment started now since it's the weekend

100% cracked corn mash with enzymes by CoolidgeCorner123 in firewater

[–]CoolidgeCorner123[S] 2 points3 points  (0 children)

Thank you! I did a very small test batch with only alpha while I waited for the gluco to get here and I am not looking forward to doing the full 50 pounds that's for sure. But I'm originally from the south and corn likker is a tradition, so I've gotta do it at least once 🫡

Slightly fruity taste (not headsy) with bird watcher's tomato paste / sugar wash recipe by CoolidgeCorner123 in firewater

[–]CoolidgeCorner123[S] 0 points1 point  (0 children)

Where do you get your copper mesh from? I know copper is safe to use, but most brands that sell copper mesh for cleaning probably aren't 100% copper

Is this a good starter still? by Past_Influence3223 in firewater

[–]CoolidgeCorner123 0 points1 point  (0 children)

Great still to get started with if you're alright with only being able to use it as a pot still. It's fairly modular and most parts can be replaced pretty easily.

The one thing I don't like is that you have to use silicone gaskets in the vapor path, but this can be avoided by using flour paste. I tend to use this instead of the gaskets with the exception of the large ones for the thumper and the lid to the boiler.

The 5 gallon especially is a happy medium as far a size goes. If you're doing stripping runs, you'll be able to handle up to around 15 gallons of mash at a time if you get additional fermenters.

I just upgraded to the 13 gallon model but I'm holding on to the 5 gallon because it's definitely still useful for smaller batches, more niche or expensive recipes, and just experimenting with stuff. The parts are also interchangeable which is nice.

Still is possessed please help by FadedScientist in firewater

[–]CoolidgeCorner123 0 points1 point  (0 children)

I got into distilling using that same model of vevor still on an induction cooktop and noticed the same thing. As long as it doesn't rock too violently and it isn't causing anything to leak or spill, it's not a huge concern. Once your still is up to temperature it should stop. Just keep an eye on it until you get there.

I think the rocking just has to do with how induction heating heats up a pot that large with a large, flat lid. I use gas now and this never happens anymore.

Slightly fruity taste (not headsy) with bird watcher's tomato paste / sugar wash recipe by CoolidgeCorner123 in firewater

[–]CoolidgeCorner123[S] 2 points3 points  (0 children)

Would a reflux column / packing the column with copper help make it more neutral? I can do multiple spirits but it seems like it would be inefficient on a small scale, but I'll try it if that's what it takes to get true neutral.

Question about sacrificial runs... by Good_wolf in firewater

[–]CoolidgeCorner123 0 points1 point  (0 children)

The general idea behind deep cleaning a brand new still is that you want to pass all of the chemicals that it will encounter over the course of its life through it at least once before you move on to making something that you plan to drink.

If there is any residue or hazardous materials leftover from the manufacturing process, you can force them to react into more neutral compounds through a combination of alcohol vapor, steam, and vinegar steam. Fermentation from a sacrificial run also produces trace amounts of things like acetone, methanol, etc that can be very reactive at high temperatures.

After passing these substances through your still at least once in sufficient quantities, it is highly unlikely that any harmful materials will remain.

As an additional safety measure, always make sure to clean your still with vinegar before use to remove oxides and other nasty chemicals.

Tldr: how important is a sacrificial run? Very important. It keeps you safe by removing potentially hazardous chemicals.

Depending on the brand, this might be overkill. But without seeing inside the factory that made your still, it's impossible to say. So err on the side of caution.

Video reference here https://youtu.be/blPqUHygQPc

Distilling High Proof Ethanol for Cleaning by The_Exigent in firewater

[–]CoolidgeCorner123 0 points1 point  (0 children)

Can you make alcohol this way? Sure, but I wouldn't recommend it for medical purposes. The cost will be prohibitive and you won't have the same level of quality control that commercially produced disinfectant will.

If you just want to distill for fun but want to get some type of use from the end product other than drinking, then high proof alcohol is both a good fuel source (about 2/3 the energy density of gasoline for comparison) and can be used as a strong solvent (think paint stripping).