How To Make Vodka and Getting To 190 Proof In A Still

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  • เผยแพร่เมื่อ 4 ม.ค. 2025

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  • @rockymountainmoonshine4
    @rockymountainmoonshine4 11 หลายเดือนก่อน +1

    Another great video.
    Mile Hi stills are awesome. They're easy to learn , easy to clean ,and they look great too.

    • @milehidistilling1
      @milehidistilling1  10 หลายเดือนก่อน

      Thanks so much, brother. We appreciate you a ton. We haven't seen you guys in awhile, but we hope your venture is going well!

  • @dnvziblone
    @dnvziblone 2 หลายเดือนก่อน

    Excellent explanation! Greatly increased my understanding of how to run my hoses. Keep up the good work! 💪🏾

    • @milehidistilling1
      @milehidistilling1  2 หลายเดือนก่อน

      Glad you enjoyed! We'll keep em coming!

  • @columbiabuzz
    @columbiabuzz 11 หลายเดือนก่อน +6

    Too much heat noted during the 8:30 mark. Plates are overloaded. Slowly back off the heat input. Also, as time passes your proof will continually drop. It really becomes a question of how much energy do you want to use to get the alcohol left in the pot. The foreshots should be monitored to remove the methanol. If it's a sugar wash to begin with, there won't be much meth. But if it's a grain wash their will be a higher initial fraction of methanol. Just go very slow initially and continually to monitor for the start of a higher ethanol fraction then start the heads and hearts cut. Save the foreshots though they're great for fire starter on charcoal and cleaning gum residue, but don't drink them, they're really hard on the liver, optic nerves and burn the taste buds.

  • @AndyMcEldowney
    @AndyMcEldowney 11 หลายเดือนก่อน

    I made a batch with my crude still made from a beer keg. Three runs and column full of ceramic beads. The trick I used at the end was a charcoal filter. Aquarium charcoal in 4 feet of 1.5 inch pvc pipe. Let it drip through over hours and have received numerous compliments on how smooth and free of any harshness.

    • @milehidistilling1
      @milehidistilling1  11 หลายเดือนก่อน

      Definitely a gamechanger for a neutral spirit when you filter!

    • @rocketsroc
      @rocketsroc 11 หลายเดือนก่อน

      Better to use stone charcoal than aquarium which is typically coconut and very dirty. Stone charcoal is actually bituminous coal and is cleaner and a totally better filter medium to use.

  • @dannydowell9979
    @dannydowell9979 2 หลายเดือนก่อน

    My best run….with your turbo yeast, in your 16 gal boiler with 10 plates was 184 for the entire run.😊

    • @milehidistilling1
      @milehidistilling1  2 หลายเดือนก่อน

      Oh man, with that yeast, I bet you got a great yield as well. That's awesome!

  • @jamesgrey8093
    @jamesgrey8093 10 หลายเดือนก่อน +2

    you guys make good stills

    • @milehidistilling1
      @milehidistilling1  9 หลายเดือนก่อน

      Thank you brother, we really appreciate that. We put a lot of pride and effort into what we do here.

  • @677tm
    @677tm 10 หลายเดือนก่อน

    Thanks, Another great video. Have you ever used sodium bicarbonate in your mash or spirit run? I have been reading that it will help with impurities.

    • @milehidistilling1
      @milehidistilling1  10 หลายเดือนก่อน

      Thanks, I'll have to try it! This makes sense, since sodium bicarbonate is just baking soda and baking soda is a great odor eliminator.

  • @robertmcintyre3191
    @robertmcintyre3191 11 หลายเดือนก่อน +1

    so can you explain the set up 8 gal pot, 4 or 6 inch plates would be helpful.

    • @milehidistilling1
      @milehidistilling1  11 หลายเดือนก่อน +1

      Hey Rob.
      I explained it a little bit in the video, but what it essentially is from bottom to top is:
      8 Gallon pot
      Lid
      Six sections, all with a bubble plate starting from top of lid and last plate ending up at top of fifth section
      Six bubble plates with one cap facing down and the rest facing up
      4" dephlegemator with needle valve attached for higher control of reflux
      4" x 2.5" reducer with thermometer port
      U bend
      2.5" diameter x 20" long shotgun condenser as final product condenser
      breather cup to avoid buildup in my condenser
      parrot for real time proof reading

  • @tazman8697
    @tazman8697 3 หลายเดือนก่อน

    So you mention the water flow through the dephlegmator to control the reflux, but you don't mention the water flow settings through the shotgun condenser in any of your videos. I'm just wondering if you run the condenser full blast or partly open water flow.

    • @milehidistilling1
      @milehidistilling1  3 หลายเดือนก่อน

      Hi, Tazman. I don't mention this because it's a second thought most of the time, I guess. It's always a full blast type of deal, yep! I did a video where I experimented with regulated flow to this condenser, and I'm not sure it did much.

    • @tazman8697
      @tazman8697 3 หลายเดือนก่อน

      @@milehidistilling1 Thanks for the reply, I just run mine at the lowest setting to make the distillate comes out cool, More to save water than anything as I have a limited supply.

    • @dannydowell9979
      @dannydowell9979 2 หลายเดือนก่อน

      I’ve got a neddle valve on top and a ball valve on condenser. I change the condenser valve with temp and ground water temps.

  • @_NET_
    @_NET_ 11 หลายเดือนก่อน

    ( just a suggestion ) infuse the 190, run it again. Man those stills are nice, Great video. Cheers

    • @milehidistilling1
      @milehidistilling1  11 หลายเดือนก่อน +1

      Appreciate the suggestions! We're running a couple of experiments on infusions at the moment. Trying to make a chocolate raspberry vodka for Valentine's Day and we're also working on a few classic vodka infusions like orange and lemon.

  • @hibiscuscoastie3502
    @hibiscuscoastie3502 10 หลายเดือนก่อน

    Lol Good ol taste test buzz...Good video

  • @oldschoolprepper2273
    @oldschoolprepper2273 4 หลายเดือนก่อน

    May I ask what the temperature correction was my meter is a USA calibrated at 60° I ran a batch last week that said 196 it was coming off at 79° to 80° which put my proof at 188 189 thanks

    • @milehidistilling1
      @milehidistilling1  4 หลายเดือนก่อน

      Hey there. I honestly don't recall any longer, I'm sorry. I think it was just a few degrees.

  • @michaelarthur8272
    @michaelarthur8272 9 หลายเดือนก่อน

    Novice question here but if I have a finished spirit and I want to increase the proof as you did, I know I have to dilute it back to 40%. My question is when is run it thru the still, will I have to deal with foreshots and tails since I began with a good spirit? Or do I still need to make cuts because it’s an offshoot of a higher proof?

    • @milehidistilling1
      @milehidistilling1  9 หลายเดือนก่อน

      Hi, Michael. As long as you don't throw the foreshots and heads back into the boiler during your spirit run, they won't need to be taken out again. If you put the heads back in for the second run, you'll need to take them out again.

  • @Jeff-ov2qy
    @Jeff-ov2qy 11 หลายเดือนก่อน

    Thanks so much for this. I can get to 190+ pretty easy with my set up but I'm never happy with the neutral taste i'm trying to achieve. It seems like there is an amount of flavor left not like what the commercial distilleries. You did a video on yeast awhile back. So my question is how can I look at different yeast and know what it will produce for the amount of esters. i hope I'm asking the question correctly

    • @milehidistilling1
      @milehidistilling1  11 หลายเดือนก่อน

      Hey, Jeff. I'd definitely recommend filtering the neutral spirit if you're not happy with the taste. Are you using refined white sugar? Switching to an unprocessed brown sugar will potentially help get rid of some of those tastes you're not liking.
      Finding out the amount of esters in a certain yeast strain is a little hard. There's not usually info on ester production on the yeast packets, so it comes down to just trying yeasts out until you get your optimum ester profile. For a really clean yeast, I'd recommend the Classic turbo yeast here: milehidistilling.com/product/still-spirits-classic-turbo-yeast/

    • @Jeff-ov2qy
      @Jeff-ov2qy 11 หลายเดือนก่อน

      Thanks for your time. I've been after a traditional vodka out of grains and if I add sugar i've been inverting it. I have used a few different yeasts over time. I'll certainly check out the turbo yeast and anything else you recommend. Filtering is a key part of what I do.

    • @rocketsroc
      @rocketsroc 11 หลายเดือนก่อน

      Several things you can try: get some White Star premium vodka yeast, use dextrose corn sugar rather than regular white cane sugar, do a stripping run first then go to reflux distill, and finally, filter through stone charcoal. Stone is called coal charcoal, and we use it in the pellet form rather than ground. It is cleaner, filters better than coconut or aquarium charcoal. Stone charcoal is bituminous coal. Be sure to use a long filter tube and let the spirits run very slowly through it.

    • @rocketsroc
      @rocketsroc 11 หลายเดือนก่อน

      Never use turbo yeasts, they will give off flavors to the spirits. Besides, it is always best to have slow fermentation than a fast one.@@Jeff-ov2qy

  • @michaelarthur8272
    @michaelarthur8272 9 หลายเดือนก่อน

    Are you running two pumps for recirculating?

    • @milehidistilling1
      @milehidistilling1  9 หลายเดือนก่อน

      Nope, just one on my water input side. The output goes back into the bucket where my pump is in, to create a recirculation chamber.

  • @NorwoodMoseley
    @NorwoodMoseley 11 หลายเดือนก่อน

    Are there any foreshots which have to be discarded?

    • @milehidistilling1
      @milehidistilling1  11 หลายเดือนก่อน

      In a typical run, yes. This was a second run so we already took out our foreshots on the first run.

  • @dannydowell9979
    @dannydowell9979 2 หลายเดือนก่อน

    On mine, I reflux it hard before I allow to drip. I hit 190 every time, for along time.

    • @milehidistilling1
      @milehidistilling1  2 หลายเดือนก่อน

      You've got it completely down, man! Nice, you sound like an experienced shiner.

  • @iceman020187
    @iceman020187 10 หลายเดือนก่อน

    How long did u have to ferment the sugar water to get like that. I'd like to try some myself that way

    • @milehidistilling1
      @milehidistilling1  10 หลายเดือนก่อน +1

      This only took about five days to ferment to completion. but we used a turbo yeast. If you're using a regular distiller's yeast, it would likely take about two weeks.

    • @milehidistilling1
      @milehidistilling1  10 หลายเดือนก่อน +1

      I would like to add that the way you ferment has nothing to do with your proof level, it's actually completely dependent on your still and the way you run it. Some that aren't built right or with the proper parts can't get there. Cheers!

    • @iceman020187
      @iceman020187 10 หลายเดือนก่อน

      @milehidistilling1 yea I thought so. I'm not sure if mine would or wouldn't. Also another question I put my still on my stove. When I heat it up is it better to go low heat and let it slowly get up to temperature or better to go and put the stove up to very high temperature to get it more of a rapid boiling 🤔

    • @milehidistilling1
      @milehidistilling1  10 หลายเดือนก่อน +1

      @@iceman020187 I always recommend low and slow! Take your time heating up for the best results.

    • @iceman020187
      @iceman020187 10 หลายเดือนก่อน

      @milehidistilling1 thank you yea I definitely think I rushed it by putting the stove up to turbo boil to get it boiling fast. Next time will put it a lot lower let it go nice and slow. Thanks for the information hopefully my next run comes out better

  • @ExploreNewZealand
    @ExploreNewZealand 11 หลายเดือนก่อน

    Can't wait for the filtering video

    • @milehidistilling1
      @milehidistilling1  11 หลายเดือนก่อน

      Already scheduled on the channel uploads and should be available to watch February 9th! I think you'll enjoy it!

  • @scottq4344
    @scottq4344 11 หลายเดือนก่อน +2

    Add sodium hydroxide to your boiler on your spirit run, and It will really clean it up from a flavor standpoint.

    • @andrewmccambridge508
      @andrewmccambridge508 11 หลายเดือนก่อน +2

      Can you please explain this? tell me more about using sodium hydroxide to clean up a run

    • @Stevejohnson-od3mk
      @Stevejohnson-od3mk 10 หลายเดือนก่อน +1

      I use sodium carbonate (not sodium bicarbonate) although not in the boiler. After I do my stripping run, I add about 1 tsp per gallon. Let it sit for a few hours, then charge the still for the spirit run. From what I understand, the sodium carbonate binds with the fusil oils, etc. causing then to drop to the bottom thus "cleaning" the alcohol before distilling. It won't give you more alcohol, but it will give you more usable alcohol. I was amazed at the increased of final product I collected. I used Arm & Hammer's Super Washing Soda which I purchased from Walmart. If someone has a better explanation, please advise as I always like to learn more. I almost forgot. ONLY use this on a sugar mash. If you use on a grain or fruit mash it will strip out the flavor.@@andrewmccambridge508

  • @dndorst
    @dndorst 11 หลายเดือนก่อน

    Run a 3 gallon Mighty Mini with a gin basket for a perfect gin.

    • @milehidistilling1
      @milehidistilling1  11 หลายเดือนก่อน

      We'll be doing a gin in the future and I'll definitely note this! Thanks!

  • @Realmikeguyver
    @Realmikeguyver 5 หลายเดือนก่อน +1

    Your plates are really flooded. Too much heat. You will see better results after a balanced reflux plate section.

  • @IceglacierArnar
    @IceglacierArnar 20 วันที่ผ่านมา +1

    Hi, I was just sending you a message in Messenger in Facebook. Maybe I will send you also in email.
    Greetings from Iceland ....Arnar Loftsson