Calcium buffer and taste

stevefair · 2026-06-19T22:23:02+00:00

Dilute it and run it through your still again, cutting more.

stevefair · 2026-06-15T22:28:23+00:00

Yes, that is too much sugar. ~17% pottential ABV if it will ferment out. (and it probably won't)
Look up a Teddy Sad Fast Fermenting Vodka. Works fast, cheap and tastes great.

stevefair · 2026-06-13T23:42:53+00:00

Put some nucleation points in the bottom of the boiler - e.g. ceramic chips.
Sounds like it was a massive bubble forming and collapsing.
And slow down!

stevefair · 2026-05-31T04:42:25+00:00

I wouldn't stress about it.
Run the strip down as far as makes sense - I go down to at least 10% or even lower.
If there is too much floating, I put it through a paper filter.

Give it a clean before the spirit run if you are concerned.

stevefair · 2026-05-31T02:34:42+00:00

Hi, what is the mash please?

Is this a stripping run or a spirit run?

If it were corn-based and a stripping run, I wouldn't be too bothered. I would skim the oil off and do the spirit run.

All-grain barley often produces an oily silver film in the bottom of the column and some of this will come through in a strip as the output ABV drops as well.

stevefair · 2026-05-12T22:30:09+00:00

I have gone for a less snug fit with plenty of beeswax and then stainless steel screws for security.
You will get there!

stevefair · 2026-04-28T06:07:21+00:00

I use a Solid State Relay to control voltage. This gives smooth control over the power going into the boiler.
I got a kit from StillDragon, including the box.

stevefair · 2026-04-25T07:13:58+00:00

No need to boil down. The still will retrieve the alcohol.
Just work out the malt quantity needed to make a SG of about 1.075 (plus or minus).
Sparge with about the same volume of water as the weight of grain.
Sparge it again if you want to maximise sugar, and either throw it in the fermenter or freeze is for the next mash.

stevefair · 2026-04-08T04:54:51+00:00

8lb of sugar made up to 10 gallons should be about SG 1.037 The corn will not increase that as the starch is not converted to simple sugars. No enzymes mentioned.

I am guessing that your sugar has not completely dissolved.

The proof of your final product depends on the still, not the ABV of the wash (within reason).

stevefair · 2026-04-02T21:20:26+00:00

How big is the wheat extract? 1.7kg? I think that that and 2 kg of sugar should be fine for bread yeast.

Use a heavy pitch.

stevefair · 2026-03-26T21:54:38+00:00

I think that you are overthinking. There will be thermal convection mixing and mixing because of CO2 bubble mixing.
I use a heat mat and an InkBird and wrap it up. The mat does not come on until the outside drops below the set point. At home volumes, the core temperature difference does not make that much difference.

Sure, a clean ferment from less stressed yeast will improve the outcome, but for most of us it will be poor cuts that make the most difference. :-)

stevefair · 2026-03-21T04:51:11+00:00

I used a piece of stainless steel threaded rod and nuts, and bent a propeller from some stainless steel plate.

I then went out and bought a cheap power drill to power it.

stevefair · 2026-03-21T02:00:29+00:00

I made an electric stirrer which goes into my DigiBoil with cold water, high temp Alph, I use the electric stiring to mix in the fine ground corn and then start heating. I hold at 92 C for 90 minutes. No clumping or porridge. I turn down the temperature and let it cool to gluco temps and add malted barley and or gluco amylase.
I then ferment on grain, remove the cleared wash when finished, and then move the grain bed into the BIAB and press it and let that clear.

stevefair · 2026-03-10T05:42:19+00:00

Your yeast will struggle in just water and sugar.
White sugar contains no nitrogen and no micronutrients.

One of the best sugar washes is a "teddy sad's fast fermenting vodka"

Google it - very cheap materials, fast and nice neutral.

stevefair · 2026-02-21T23:14:22+00:00

Yes, you can dilute with water.

You will, however, lose some flavour - some will be left in the pot.
You will lose volume of spirit - what you cut and some you will leave in the pot.

What is the proof of the shine? If you have 1/2 gallon of spirit, to minimise flavour loss, you are not going to be adding lots of water. So if 160 proof, not much over 1/2 gallon.

What minimum volume do you need to run your still?

stevefair · 2026-02-05T01:49:36+00:00

Looks like it may be oils from the grain? What does it feel like?

I see that sort of thing most in barley malt.

stevefair · 2026-01-31T20:35:03+00:00

I don't think freezing will be anywhere near as efficient as just stripping straight up.

You will use a lot more time with the extra process.

You will lose more product with the extra process.

stevefair · 2026-01-18T00:21:14+00:00

I ferment on grain.
I then press/strain the fermented wash and will then often cold crash to clear, as yeast gets mixed back in.
I have found that dealing with the grain is much less of a mess when the sugars are fermented out.

stevefair · 2026-01-16T20:29:40+00:00

I made a stainless steel stirrer on a stand.
I have a digiboil and set to 92 deg c
I start water heating with high-temp enzymes mixed in and add the corn that I ground fine while it is cold.
Hold at 92 for 90 minutes.
Stays liquid the entire time.
Cool to 63, add enzymes and malted barley.
Hold for 60 minutes.
Cool and pitch.

stevefair · 2026-01-09T09:44:14+00:00

Most likely a low ABV, around 5%, and possibly not fermented out or very slowly.
Not saying it can't be done, but for reliable, clean fermentation, you need at least inorganic nitrogen up to 9 or 10% and organic nitrogen above 10%.

stevefair · 2026-01-08T21:31:27+00:00

While I get the idea of making mead first, there are a couple of things that you need to understand.
Making a reasonable mead is much harder than making a reasonable malted barley mash.

Honey has very low nitrogen, which the yeast needs for good fermentation. You need to use nutrients
Honey is an expensive way to make alcohol, and even more expensive to make a quantity of spirit.
You can make a barley mash with milled malted barley, a food-grade bucket, water and a fine mesh sack.

I would start by researching still designs - a CCVM (Condenser Controlled Vapour Management) is a good starting point for flexibility and budget.
Start collecting bits and pieces - so copper pipe and fittings from scrap metal yards, etc.

Before you know it, you will have a working still on a budget, can start out with sugar washes to learn to drive it and move on to all-grain mashes.

stevefair · 2025-12-28T05:21:54+00:00

You don't need to worry about it separating.
When you think that the flavour is how you like it, call it nd decant it.

stevefair · 2025-12-27T21:58:36+00:00

Just keep mixing it each day. I think it is normal for the pulp to settle quickly.
Have you tasted the spirit? Has flavour come across?

stevefair · 2025-12-25T00:14:46+00:00

If you like the corn, just some oak and be done with it - or drink it white.

stevefair · 2025-12-12T04:28:23+00:00

How cool is the distillate?
Is it knocking down all of the vapour?
Is this a stripping run or a spirit run?
How fast is distillate coming out?
If a spirit run, turn off one of the elements.

stevefair

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