papa Posted January 23, 2014 Share Posted January 23, 2014 Just started last summer with a fairly large (homemade)copper still,just doing single runs.This next season I plan on using a doubler between the still and the worm using mash made as same as the main run in the still.My question is; should I heat the mash in the doubler,( I have the capability ), or leave it at ambient temperture? Link to comment Share on other sites More sharing options...
Natrat Posted January 23, 2014 Share Posted January 23, 2014 Mash in the doubler probably won't work as efficiently as low wines. I've not seen a thumper that was independently heated. I think the heat from the vapor will be sufficient. Unless the mash in the doubler is very loose (lots of liquid) I think you might have problems with "channeling" and it won't get you your desired results. Hope that helps Link to comment Share on other sites More sharing options...
Panoscape Posted January 24, 2014 Share Posted January 24, 2014 You can heat up the thumper if you want. It will save you about 30-45 minutes if heating 20-25 gallons of room temp wash/feints in the thumper when heated from main pot steam. But, if you got time to kill, let the steam from the main pot do it. Link to comment Share on other sites More sharing options...
fldme Posted January 25, 2014 Share Posted January 25, 2014 You can use mash, in fact it makes better product. You can heat it to save time. Link to comment Share on other sites More sharing options...
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