Looking forward to your Jin run. I find the cuts very time consuming . But I think 🤔 it's one of the most exciting parts of the hole jobs. Thank again for all your time. 🤠👍
If you know a painter he would welcome the heads and fores. We pay for denatured alcohol at the hardware store. Free or cheap would make a friend AND save the planet 😀
I already know the answer to the question, and that's a per example of how to repurpose a product that has exceeded shelf life and turn it into a valuable nonperishable product, much the same as traditional distillers/brewers/farmers did cages ago
I love your vids, there is some helpful tips here for me. I just play around with a 50 lt beer keg converted into a stripping still and finish off the low wines in my T 500 modified reflux column with a S C R controller, and by adding sodium carbonate to the spirit run I can knock out 94% all day long with very few heads and tails, I still use separate jars though. Cheers from Aussie.
Thanks Garry. I am just getting into this stuff, but I already love doing it. Making the videos is half the fun. I always do a ton of research and like to pass on what I have learned. Cheers mate.
Hi George, the flavours that carried over that I ascribe to hops are fruity flavours such as apples and pears, but with 4 plates in operation in both stripping and spirit runs, these flavours are very subdued. The resulting spirit is really very neutral. But remember my beer was very old and hop flavours so degrade quickly over time. A fresher beer would leave more hop flavour.
Looking forward to your Jin run.
I find the cuts very time consuming .
But I think 🤔 it's one of the most exciting parts of the hole jobs.
Thank again for all your time.
🤠👍
Thanks David. You are right, the different flavours from each jar are fascinating. I don't plan to make a habit of the short cuts. 😊
I would empty the parrot between each jar to limit smearing between fractions. Great videos, i subscribed to your channel!
Good advice, just need more jars 🤣🤣
If you know a painter he would welcome the heads and fores. We pay for denatured alcohol at the hardware store. Free or cheap would make a friend AND save the planet 😀
I already know the answer to the question, and that's a per example of how to repurpose a product that has exceeded shelf life and turn it into a valuable nonperishable product, much the same as traditional distillers/brewers/farmers did cages ago
Yes indeed. Just like my mum used to make damson jam when the bushes came into fruit.
I love your vids, there is some helpful tips here for me. I just play around with a 50 lt beer keg converted into a stripping still and finish off the low wines in my T 500 modified reflux column with a S C R controller, and by adding sodium carbonate to the spirit run I can knock out 94% all day long with very few heads and tails, I still use separate jars though. Cheers from Aussie.
Thanks Garry. I am just getting into this stuff, but I already love doing it. Making the videos is half the fun. I always do a ton of research and like to pass on what I have learned. Cheers mate.
What was your final ABV?
Done this a few times now. It is between 89 and 95 degrees depending on a bunch of factors.
Enjoying your videos! I am wondering if you tasted any beer hop flavor in either the stripping run or the spirit run? Cheers!
Hi George, the flavours that carried over that I ascribe to hops are fruity flavours such as apples and pears, but with 4 plates in operation in both stripping and spirit runs, these flavours are very subdued. The resulting spirit is really very neutral. But remember my beer was very old and hop flavours so degrade quickly over time. A fresher beer would leave more hop flavour.