Firefighter777

Great thanks for the info, so this mean that either I run it through the smaller still more than once?

Hi folks, I've been distilling as a hobby for quite some years and have decided to try my end at a bigger and more "legal' operation. I want to make a grain based vodka and use it as well to make some gin. From what I've been researching I need to cook my mash, through a jacqueted mash tun so as to prevent scorching. I am looking at this item right now https://shop.distillery-equipment.com/collections/stills/products/200-gallon-mash-tun-stripping-still and my question is, can I strip my mash and then transfer it to another still like this one to finish my vodka ? https://milehidistilling.com/product/53-gallon-copper-6-inch-diameter-mile-hi-flute-6-sections/ Would it work, or am I missing something? Thanks a bunch

Has anyone ever tried the Dady distiller's yeast to make from a fancy molasses mash? Just don't want to mess up the recipe.

I made one batch of gin from a sugar wash and it turned out ok I guess, I used my 2" reflux still (bought from MileHi) and took the first 2 copper scrubs, and left out about 1/4 pound of the ceramic scrubbers out of the top, as to give me some room for a small bag of spices. I didn't strip it first I ran the mash straight like you would to get some GNS, the gin though turned out light greenish/brown, perhaps from the ground cardamon spice. Is there any to avoid coloring in the gin? I really want to infuse it like the Bombay type. Should I filter it through a wine filter? Will I lose some of the essences? I just finished a mash of corn and sugar, and am planning to strip it first, and then run it through the same way, should I perhaps macerate the spices first add them to the wash? Any advice would be appreciated.

I made one batch of gin from a sugar wash and it turned out ok I guess, I used my 2" reflux still (bought from MileHi) and took the first 2 copper scrubs, and left out about 1/4 pound of the ceramic scrubbers out of the top, as to give me some room for a small bag of spices. I didn't strip it first I ran the mash straight like you would to get some GNS, the gin though turned out light greenish/brown, perhaps from the ground cardamon spice. Is there any to avoid coloring in the gin? I really want to infuse it like the Bombay type. Should I filter it through a wine filter? Will I lose some of the essences? I just finished a mash of corn and sugar, and am planning to strip it first, and then run it through the same way, should I perhaps macerate the spices first add them to the wash? Any advice would be appreciated.

Wow! You guys have an amazing amout of knowledge, I feel very humble, when I see the amount of information you guys share with everyone. Thank you. Perhaps one day it will be me who can share some of my experiences. As for the recipes you posted in your post, Trois Clocher, for amount of GNS was this for? I'm working, a 15 gallon and a 8 gallon reflux. And where would you recommend to purchase the wormwood? Thank you

I was looking into trying out a absinthe batch. And would like to have a little more info on the process, I own a 2" reflux still, and a 3" one. Do you use a GNS to start with? And is the base of the GNS corn? What type of herbs? Are the herbs macerated in the GNS and then distilled, or are they placed in a bag like the production of Gin? I know it's alot of questions, but I'm a quick learner and would appreciate any input. Thanks.

Thanks for the info everyone, I think I'll order some spirals and try it on a smaller scale. I don't want to ruin all the alcool in one shot. I really like the taste and the smell, so I will start a medium toast and maybe work my way up from there.

I'm new to distilling, only 1 year into it. I recently made a large batch of wine using a mix of 1/5 of each of these fruits; strawberries, bluberries, choke cherries, goosen berries, raspberries. The wine turned out amazing, but I hated to see the all the fruits go to waste , so I took all the fruits and mixed them into four 5 gallons buckets added 8lbs of sugar, some ditiller's yeast and fermented for 2 weeks. I then ran it thru my 3" reflux still without any packing inside the tower, so basically using it as a pot still I stripped the whole mash. The 20 gallons of mash gave me 3.5 gallons (14 liters) of a very tasty alchool at 55%. Now you can taste the berries and smell them in the alcool, now I was thinking of aging it into a new small medium charred oak cask. Should I go ahead with this or should I be trying something different, I never aged before in cask before or done this type of distiling. Would anyone have any suggestions for this newbie? Any thing would be greatly appreciated.