Thanks. I absolutely don't know everything, but I will share what I know and learn. The great thing about what we're trying to do with this channel is let everyone in the community, who wants to, share what they know. Hopefully, this increases our collective knowledge of home-distilling. Thanks for the kind words.
I became interested in running a still. I google how to clean my still. I find this channel. It’s answering questions I didn’t realise I needed answered.
5:05 4/2/24 Thank you sir for this video! You took the process of distilling down to the most basic form. The tips and tricks you offered up are simply brilliant. I'm definitely excited to go forward with this hobby. Thank you again!
Well I ordered the beignets kit but still need a source for the still But from what I’ve learned so far it’s just like a long slow cook bbq It’s done when it’s done lol
I have a question. I made a 5 gallon corn mash. 5 pounds corn and 6 pounds white sugar along with amylase. It only gave me a gallon return of shine. heads were 120pf tossed them. 2 quarts of hearts 110 and 100pf. Then 2 quarts of tails 80&60 of very oily. Still had about 4 gallons of wash. How do I get more out of my 5 gallon Vevor still? Oh run temp around 195. Hearts were clear and the tails cloudy. Ty
If it's jacketed on the bottom it will be a problem. One option would be to pipe steam into the jacketed space as the heat source. I'm not the right guy to tell you how to do it, but I people have built jacketed steam boilers.
Really useful information, thank you! I am trying to figure out when my run is complete. My mash is 8 gallons of fermented apple cider. Do I just watch the temperature on the top of the still to understand when the tails are done and when I am just evaporating water? Sorry for such a newbie question, this is my first time distilling. I think that what's happening inside the pot is that the alcohol is evaporating off first, and when all that is gone then water will start evaporating. Is that correct? Since this is my first time I'm not sure how much to expect and no I did not check the alcohol level of the cider before I started distillation :(
There are several variables to this answer, but generally the distillate that comes out of the still in the beginning of the run will be around 140 proof. This means that it is 70% alcohol. This also means that it is 30% water from the wash. You're always distilling some percentage of water with some percentage of alcohol. The beginning of the run is a higher % alcohol. As the run continues the % of alcohol drops until at some point you will just be boiling water. You want to check the proof of each jar you collect. Take notes and after a few runs you will begin to know when you are into tales. As far as knowing when to stop it's completely up to you. Some people will stop when their run drops to 80 proof, some will run all the way down to 40 proof. This video about cuts will be very helpful. th-cam.com/video/7PP9ZQo1A0U/w-d-xo.html
Where did you get your mash mixing bucket at? The one that has a motor mixer from your previous video showing how to mix up a batch of mash. Heck for that matter I like most of your equipment lol
That is a very common belief, but I am looking at new information that may discredit that theory. I will be producing a video on the subject matter when I'm finished with my research.
so how important is it when feementation is complete to allow your mash to clear out? im finding this all requires more patience than i have. lol. waiting on fermentation is bad enough.
The content sounds great. Thank you! I am not a fan of the watching a video that feels like a Power Point presentation but the pictures don't represent what is being taught. I stuck through one of your "video's'' like this but I am dropping off this one. It appears to be in the same format with exactly the same photos from the last video I watched. lol Id be more inclined to listen and watch your up coming video''s if you did that, maybe your doing that now? Thanks again..
Do you have to use a diffuser plate to prevent scorching.. Funny question. Whats your mash smell like when you get done running it... Does it smell like boiled peanuts
You do not have to use a diffuser plate. If you're talking about mashing, then you can continuously stir. If you're talking about distilling, then just make sure the wash is clear of grain before you put it in the still.
I have a friend that made hard apple cider was wondering if you could just cook at like it is or had to add yeast to ferment it thank you and appreciate your comments
cyrus i have a question as your running your still the longer you go the alchol gets less the temp will rise do you chase it the best you can like back off the heat or let it go as it will naturally do that any way so iam just curious iam making a run now and now after a few jars my temp is rising
I try to maintain a certain drip rate regardless of temp. If I need to raise the heat or lower the heat doesn't matter to me. It's all about the flow of the vapor.
I’m very new at this. Only bought a 5 gallon still to start with. My first run came out cloudy. Had an issue keeping the worm cool, think I’ve got that figured out. How much head space should I have in my 5 gallon pot?
There are a couple variables at play, but without knowing more about the still I would say you should have no problems putting 4 gallons in the still if the actual still capacity is 5 gallon.
Hmmm....I'm not liking the sparks coming off of the burner. Something for me to consider as I will be using propane myself. Best keep the product as far away as possible.
I made my first run with a pot still. I had planned to keep at 170f until it stopped producing, then increase to 180f to cut foreshots + heads from hearts. This all went to crap though as I couldn't control temp very well and ended up just running up to 190f. Should i try to control the temp better to follow my initial plan? Or should I just run at whatever temp and make cuts by calculating the predicted volume of foreshots + heads and then cutting that ammount of volume which comes off first?
IMO you shouldn't try to control temp. The temp in the pot and in the vapor are both mostly determined by ABV. I let my still run at the temp it settles in at then I focus on controlling the speed of the vapor through the vapor path and into the condenser. I simply watch the drip and increase heat to speed up the drip and lower heat to slow the drip down. As far as cuts go, Remove the foreshots easily by using a volume calculation and learn to make the other cuts by smell and taste to your own preferences.
For pointers and tips, you should go join our free Moonshine For Beginners group on MeWe. There are a bunch of knowledgeable folks over there always hanging out and chatting about this stuff. Here's the invite link mewe.com/join/moonshineforbeginners
You have a killer beginners channel without being all “I know everything about distilling” good work bud
Thanks. I absolutely don't know everything, but I will share what I know and learn. The great thing about what we're trying to do with this channel is let everyone in the community, who wants to, share what they know. Hopefully, this increases our collective knowledge of home-distilling. Thanks for the kind words.
I became interested in running a still.
I google how to clean my still.
I find this channel.
It’s answering questions I didn’t realise I needed answered.
I'm really glad you're finding our videos helpful. Thank you for the comment.
5:05 4/2/24
Thank you sir for this video! You took the process of distilling down to the most basic form. The tips and tricks you offered up are simply brilliant. I'm definitely excited to go forward with this hobby.
Thank you again!
Great. I'm glad you find my videos helpful. It means a lot to me to hear that. Thank you.
I'm fixing to do my first run, just a sugar wash. Can't wait. Thanks for the informative video.
Just a beginner I really enjoy your videos and all your information keep it up you're doing real good I've learned a lot
Thank you so much Kevin. It really means a lot to hear that. I will keep it up. Happy shining.
13:50 thank you! I needed that for patience. takes as long as it takes!
Appreciate what you do I’m new got vevor and getting ready to clean thx
Sweet another distilling show!
You bet. I hope you enjoy it.
I’m just going starting my first still
Awesome, keep on keep'n on.
hi mate, enjoyed your video, very informative. Greatings from the Netherlands👍
Thank you so much Henk. I'm really glad you enjoyed it.
Great information,
Thanks
You're quite welcome.
Great informative video
Thanks Lewis
Cyrus, what are the specs for the electric motor for your stirring set up? Thanks!!!
Well I ordered the beignets kit but still need a source for the still
But from what I’ve learned so far it’s just like a long slow cook bbq
It’s done when it’s done lol
I have a question. I made a 5 gallon corn mash. 5 pounds corn and 6 pounds white sugar along with amylase. It only gave me a gallon return of shine. heads were 120pf tossed them. 2 quarts of hearts 110 and 100pf. Then 2 quarts of tails 80&60 of very oily. Still had about 4 gallons of wash. How do I get more out of my 5 gallon Vevor still? Oh run temp around 195. Hearts were clear and the tails cloudy. Ty
Tell me about the mixing rig that you use
I have 2 ,8 gal jacketed stainless tanks. Can I use these to make a still? Or will the jacket insulate from a heat source?
If it's jacketed on the bottom it will be a problem. One option would be to pipe steam into the jacketed space as the heat source. I'm not the right guy to tell you how to do it, but I people have built jacketed steam boilers.
Really useful information, thank you! I am trying to figure out when my run is complete. My mash is 8 gallons of fermented apple cider. Do I just watch the temperature on the top of the still to understand when the tails are done and when I am just evaporating water? Sorry for such a newbie question, this is my first time distilling. I think that what's happening inside the pot is that the alcohol is evaporating off first, and when all that is gone then water will start evaporating. Is that correct? Since this is my first time I'm not sure how much to expect and no I did not check the alcohol level of the cider before I started distillation :(
There are several variables to this answer, but generally the distillate that comes out of the still in the beginning of the run will be around 140 proof. This means that it is 70% alcohol. This also means that it is 30% water from the wash. You're always distilling some percentage of water with some percentage of alcohol. The beginning of the run is a higher % alcohol. As the run continues the % of alcohol drops until at some point you will just be boiling water. You want to check the proof of each jar you collect. Take notes and after a few runs you will begin to know when you are into tales. As far as knowing when to stop it's completely up to you. Some people will stop when their run drops to 80 proof, some will run all the way down to 40 proof. This video about cuts will be very helpful. th-cam.com/video/7PP9ZQo1A0U/w-d-xo.html
Where did you get your mash mixing bucket at? The one that has a motor mixer from your previous video showing how to mix up a batch of mash. Heck for that matter I like most of your equipment lol
That is Wayne's mash boiler. He made it. Those types of motors can be found on eBay.
Could you ask Wayne for some more details. I've looked, there are several models. RPMs, watts/hp? Don't want to waste money or time. Thanks, Mark
I heard the methanol is in the first 4 or 5 oz that come out at the beginning. After that you're good
That is a very common belief, but I am looking at new information that may discredit that theory. I will be producing a video on the subject matter when I'm finished with my research.
so how important is it when feementation is complete to allow your mash to clear out? im finding this all requires more patience than i have. lol. waiting on fermentation is bad enough.
The content sounds great. Thank you! I am not a fan of the watching a video that feels like a Power Point presentation but the pictures don't represent what is being taught. I stuck through one of your "video's'' like this but I am dropping off this one. It appears to be in the same format with exactly the same photos from the last video I watched. lol Id be more inclined to listen and watch your up coming video''s if you did that, maybe your doing that now? Thanks again..
I understand, those videos are replays of my audio podcast. You may enjoy just listening. You can find the podcast on Spotify.
Do you have to use a diffuser plate to prevent scorching.. Funny question. Whats your mash smell like when you get done running it... Does it smell like boiled peanuts
You do not have to use a diffuser plate. If you're talking about mashing, then you can continuously stir. If you're talking about distilling, then just make sure the wash is clear of grain before you put it in the still.
I have a friend that made hard apple cider was wondering if you could just cook at like it is or had to add yeast to ferment it thank you and appreciate your comments
On average most hard ciders are 4 to 7 percent alcohol, so you could just distill it as is.
@@StillnTheClear thank you I appreciate your reply enjoy your videos keep it up with the videos they are really helpful
Keep it simple
You store your low wines in plastic buckets? What avg. % in them?
cyrus i have a question as your running your still the longer you go the alchol gets less the temp will rise do you chase it the best you can like back off the heat or let it go as it will naturally do that any way so iam just curious iam making a run now and now after a few jars my temp is rising
I try to maintain a certain drip rate regardless of temp. If I need to raise the heat or lower the heat doesn't matter to me. It's all about the flow of the vapor.
How much is the proof you got from the heart by running pot still?
Hot jar, at 2.15,fast as them bubbles disappear!!!
I’m very new at this. Only bought a 5 gallon still to start with. My first run came out cloudy. Had an issue keeping the worm cool, think I’ve got that figured out. How much head space should I have in my 5 gallon pot?
There are a couple variables at play, but without knowing more about the still I would say you should have no problems putting 4 gallons in the still if the actual still capacity is 5 gallon.
@@StillnTheClear Thank you
How cool do you have to keep the water in your worm? I'm still collecting stuff but wanna learn
Hmmm....I'm not liking the sparks coming off of the burner. Something for me to consider as I will be using propane myself. Best keep the product as far away as possible.
I use fore shots to clean my AK after range day😅
I made my first run with a pot still. I had planned to keep at 170f until it stopped producing, then increase to 180f to cut foreshots + heads from hearts. This all went to crap though as I couldn't control temp very well and ended up just running up to 190f.
Should i try to control the temp better to follow my initial plan? Or should I just run at whatever temp and make cuts by calculating the predicted volume of foreshots + heads and then cutting that ammount of volume which comes off first?
IMO you shouldn't try to control temp. The temp in the pot and in the vapor are both mostly determined by ABV. I let my still run at the temp it settles in at then I focus on controlling the speed of the vapor through the vapor path and into the condenser. I simply watch the drip and increase heat to speed up the drip and lower heat to slow the drip down.
As far as cuts go, Remove the foreshots easily by using a volume calculation and learn to make the other cuts by smell and taste to your own preferences.
I use a copper pot with thumper and cooling worm and my likes to run around the same temperature 190
new sub, thanks.
Thank you for the sub.
Hello from Concord arkansas
How do you do?
What temps should I aim for
It depends on the still you're using and where the thermometer is on the still.
You can get more of a hangover from
I can use fruit 🍑 as mash right? Also are u doing it out side for safety? Will a good vented ,door open garage work.
Yes, you can use fruit. The final product is a brandy. As long as you have ventilation you'll be fine in a garage.
@@StillnTheClear thank u!
How do I get one of those hats
Here's a link for the hat. stillntheclear.com/product/stilln-the-clear-vintage-cotton-twill-cap/ . Thanks so much for supporting the show,
Diagram of your thumper please.
I. Have a. Small. Copper. Still. With a. Thump. Keeg. And I would love to have. Some. Pointers. On. Ways to. Learn
For pointers and tips, you should go join our free Moonshine For Beginners group on MeWe. There are a bunch of knowledgeable folks over there always hanging out and chatting about this stuff. Here's the invite link mewe.com/join/moonshineforbeginners
Foreshots make a good weed killer.
Just a newby
I made my first sacrificial run to much acetone. I think the sugar wash wasn't right. What do you think?
Wish I knew what the hell you was talking about?
If you have questions I'd be happy to try to answer them 🤓
This is not the basics