The best i can get

[mixy]

Im now on my 3rd brew,to me its good,what will make it better.I use the common products and follow the basic guidlines, from my still my diluted product is put into a stainless bucket then gravity fed threw 100grams of carbon at a drip or 2 per second i then change the carbon and run it threw again.Its new its fun but what will make it better?

[MrCat]

For me there are three main things,

1. Not overstressing the yeast. Aim for 12-14% from a wash rather than 16-20%. Make quality not quantity

2. Try a different non-turbo wash. I use a mollases wash which I like - the recipe and procedure is here (Select recipe 2) http://www.artisan-distiller.org/presentations/moonshine/MoonshineGuide.html

3. Make cuts. I\'m not sure what still you are using but not using a turbo yeast and good cuts means you don\'t have to filter. It also means you get a lot less finished product out but what you do get can be awesome

[goinbroke2]

MrCat is dead on with all three points.

The only points I would add are;
1) Age in oak (toasted chips/blocks/stick etc)
2) The longer it ages, the better it gets as long as you follow the rule of \"less oak for longer is better than more oak for shorter time\".
I think the biggest difference you can make is proper cuts. A lot of bad shit will evaporate over time on oak, but it\'s better to start with a good product in the first place. If you need carbon, you\'re not doing it right.

[HangOver]

disagree, if you USE carbon it makes good stuff better !

[Andy]

What kind of still Mixy? because this will make the biggest difference.

If you have an air still/smart still, stick with the turbo wash and carbon filter (too much flavour will come through with the TPW)

Even run the filtered product through the air still a second time.

[HangOver]

mixy best advise I can give and please try it even if its just once.
try the tomatoe wash, use bakers yeats, not the turbo stuff.

don\'t get ANY sediment from the fermenter in your still.

when distiling make sure you throw away the forshots,(heads)

re-distil your spirit until you are getting at least 80%+

anything below that keep and redistill next time

filter, filter and filter again well not quite but TBH I think your 200g per wash is about right, and your filter rate is also about right.
Anyhow......... good luck with your endevours.

[goinbroke2]

Hangover, I said if you NEED it, your not doing it right. I'll stick by that.
If you use it because you want a cleaner product (like jim beam, etc, do), then you are taking out more nasty's, but your also taking out flavour cogeners. I like to make it so I don't NEED it, and it's good enough I don't want to go through the extra effort of filtering for the little it will improve. When the big guys use charcoal they then barrel it. After years in the barrel they then filter it to take out charcoal/wood/crap/etc, then bottle it.
In one way, I shouldn't say anything because I don't use an airstill. On the other hand, every bit of info (from everybody's experience) can help others.
It's not rocket science, distilling has been around for a thousand years, we are only "fine tuning" it for our personal preference. My personal preference is a clean wash, double distilled, proper cuts. What I make has been prefered over store bought. (not intending to blow my own horn here) If someone pours crap in to a fermenter and kind of makes some alcohol, then runs it through a still and filters the living shit out of it just to make it drinkable...that's not exactly on the same level. And yes it can be improved.

(rereading that I want to stress I wasn't saying mixy is making crap, I'm talking in general)
editted cause I\'m half likkered and can\'t spell worth crap right now!

[HangOver]

i see where you are coming from, and its cool everyone has different ideas.

a little while ago i tried some spirit from a full on still, (not an air-still) and im not sure if it was how it was made, distilled or what but honestly i wanted to say ...OMG filter it ! It wasnt awful but it really needed a re-distil and filter.

I had definatly made better stuff from my airstill BUT, its horses for courses, what tastes good for one may be awful for someone else.

the thing i would 100% stand ground on thought is better/cleaner tasting spirit from yeast rather than turbo yeasts

[goinbroke2]

I agree 100% on the yeast rather than turbo\'s [shudder]
If it was a good wash and came out of an actual still, either cuts were wrong or something. If you just sample the very centre of my heart, it tastes like buttered corn on the cob. If you have to filter it because of the taste I\'d most likely say cuts are off. Heck, 90% of what\'s around here is \"moonshine\" in the very worst that it implies. Once the spirit starts to flow they collect down to about 40%. Most have been doing it for years and have never heard of \"cuts\". Absolute crap that even filters won\'t take out, but a lot of people drink (and expect) shine to be 60-65%, very harsh and you have to hold your breath to choke down a swallow.

It\'s bad enough I take offense to people calling mine moonshine. Of course after they taste it it is either \"that\'s not shine, so and so makes it stronger than that\" (moron) or \"wow, that\'s smooth like a high dollar whisky\"

I call mine \"homemade whisky\" and it doesn\'t require filtering no matter who tastes it.
I make mine to enjoy, not gag down for a quick buzz like a 18 year old would want.
Sitting on the back deck under the awning by the pool with a waterglass full of whisky and lemonade....mmmmmm...summer in a glass! LOL!

[mixy]

Cheers to you all, its seems this new interest of myn has plenty of options to try.Shit you guys are into it thats great i will read over a few and give them a go thanks.