Distilling unaired wash
- borntobewild
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Distilling unaired wash
Ok so iv seriously damaged my leg and I can't pick up my fermenter.
To air my wash I usually tip bucket to bucket 5 to 10 times, I don't have a gizmo for a drill.
It's been on the kitchen side for weeks now finished but not aired and it's nice and clear.
What would happen if I distill it now, would I get a splurge?
To air my wash I usually tip bucket to bucket 5 to 10 times, I don't have a gizmo for a drill.
It's been on the kitchen side for weeks now finished but not aired and it's nice and clear.
What would happen if I distill it now, would I get a splurge?
Re: Distilling unaired wash
If you have 1 of them plastic spoons/mash paddle with a little loop on the end of the handle give it a good thrashing with that I find it works perfect for me as I have always aired my wash like this
- borntobewild
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Re: Distilling unaired wash
Yeah I was thinking that, it's been there for about 4 weeks so I was hoping I could maybe risk using it now.
I'll do than then but out of interest what would happen if I didn't do it?
I'll do than then but out of interest what would happen if I didn't do it?
- Easydrinker
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Re: Distilling unaired wash
Without Knowing your still, I can't be positive.
But I would guess no problems with a clear wash.
These days, if anticipating problems, and I often run very foggy washes, I attack with a balloon whisk until bored.
Robert.
But I would guess no problems with a clear wash.
These days, if anticipating problems, and I often run very foggy washes, I attack with a balloon whisk until bored.
Robert.
There is no ONE way.
"Everyone's happy. Everyone's smiling. No-One here is sad anymore"
"Everyone's happy. Everyone's smiling. No-One here is sad anymore"

- Mash
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Re: Distilling unaired wash
I don't buy into airing before stilling ever. I reckon it will be fine.
Copper helps prevent superheating which is the main source of surges. If in doubt do not overfill!!
Copper helps prevent superheating which is the main source of surges. If in doubt do not overfill!!
To Gin-finity and beyond !
Re: Distilling unaired wash
Very sensible advice and well worth considering on the strip run from fermented wash.
With some recipes there will always be issues. As a matter of routine with rum washes I only 1/2 fill the boiler (and no more than 2/3 fill for fruit).
The often quoted 4/5 boiler charge (e.g. 20 litres in a 25 litre boiler) is for previously stripped low wines that are being put in a boiler for a spirit run.
- Curmudgeon
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Re: Distilling unaired wash
I'm with Mash and Myles.
Stirring the bejesus out comes from wine making. Not at all relevant to distilling and I never do it, except perhaps in an airstill which has no lid clamps and even then I set the still under a kitchen wall unit so the lid doesn't have too far to go if it decides to take off.
Stirring the bejesus out comes from wine making. Not at all relevant to distilling and I never do it, except perhaps in an airstill which has no lid clamps and even then I set the still under a kitchen wall unit so the lid doesn't have too far to go if it decides to take off.
Slowly slowly, catchy funky
Don't stress the yeast
Don't stress the yeast
Re: Distilling unaired wash
Curmudgeon wrote: ↑Wed Aug 14, 2019 10:14 amI'm with Mash and Myles.
Stirring the bejesus out comes from wine making. Not at all relevant to distilling and I never do it, except perhaps in an airstill which has no lid clamps and even then I set the still under a kitchen wall unit so the lid doesn't have too far to go if it decides to take off.
you want some copper in there
- gaza the instructor
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Re: Distilling unaired wash
Very important to make sure you don't blow your
lid to soon Mr C. There is a time and a place.
She missed me!!
https://www.pinterest.com/pin/505599495662588792/
lid to soon Mr C. There is a time and a place.
She missed me!!
https://www.pinterest.com/pin/505599495662588792/
Mirror-signal-manoeuvre.
- Easydrinker
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Re: Distilling unaired wash
OK guys, share the secret knowledge.Pinky wrote: ↑Wed Aug 14, 2019 5:33 pmCurmudgeon wrote: ↑Wed Aug 14, 2019 10:14 amI'm with Mash and Myles.
Stirring the bejesus out comes from wine making. Not at all relevant to distilling and I never do it, except perhaps in an airstill which has no lid clamps and even then I set the still under a kitchen wall unit so the lid doesn't have too far to go if it decides to take off.
I work to the principle of keeping O2 from fermented wine and beer.
And taking CO2 from strips in a still.
It seems, that whilst muddling along quite well, I am missing something?
I am sure that I could get dibs on a Masons apron if needed, just send me a lodge number.

Robert
There is no ONE way.
"Everyone's happy. Everyone's smiling. No-One here is sad anymore"
"Everyone's happy. Everyone's smiling. No-One here is sad anymore"
