StillSmart

I've been away from the forum for a few months as a result of hospital vacations to revitalze my ticker. So this years been a bit crap, even forgot my password for the forum. Hopefully back to stay now so I can play with my still. I need to master removin the inherant sweetness in my sugar was spirit any suggestions appreciated.
One good thing out of a crap year was my son buying me a bottle of "Yoichi 20 year old single malt" to cheer me up. (Google it).
anyway I'm back and I've enjoyed catching up on the posts.
Opus

Nice to see you back Opus does sound like you've had a rough time of it. The Yoichi single malt sounds a delight to drink,should think that is one to take your time over and savour every last drop.
There was me thinking I was extravagant treating myself to a bottle of Laphroaig,my favourite.

Ditto the welcome back matey......

All that ticker nonsense must have been mega inconvenient for yuz.......

Good to see yer well again anyway.....

Have to check out that malt though. Not heard of that one....

Thanks Optic,
Any thoughts on my sweetness reduction. I have about 7 litres at 93% thats been sat in a couple demi jons for sometime. It's been tripled distilled but I know when I knock it back to 40 and add some essence it will end up with that hint of sweetness.
Opus

Sorry Phantom not optic

Hi and welcome back,may the re-generated ticker serve you well.
You don't state what your wash was,I guess,maybe wrongly,a turbo?
Renowned for carrying over a cloying taste,sweet.
You have clocked up more time than myself at this hobby,but I would guess the only way to remove the unwanted 'sweetness' would be carbon filtering.
I'm sure someone more helpful will be along soon.
Robert/

Will give you my view anyway Opus,sorry I should have mentioned it in my first post but I have found that not being greedy with the ABV of the wash makes a hell of a difference.My procedure for quite a while now is to only use 4KG of sugar per 25ltr wash and use wineos POSW recipe (turbo yeast really is bad news flavour wise period), I know it means 3 stripping runs in pot still mode (I know you use the super reflux like me) then one slow spirit run following the way you distil in your post "our process" and that problem is solved IMO.

When regulars suddenly stop posting you hope that everything is OK.

It's nice when they come back!!

Good to see you again.

Welcome home Opus, ditto what Brian said? I had wondered but didn't like to ask.

Like Optic, I too have resorted to reduced sugar at 4kg in a 25lt wash to try to remove the underlying sweet trace in the spirit from a sugar head - great minds or something like that I currently have two washes on of this type and I'll post the outcome when I run them this coming weekend

Once again, nice to have you back with us, you were missed

AM

Opus,great to see you posting again Merry Christmas and lets hope 2014 is a very happy new year
All the best mate
Billmcc

Thanks everyone for the kind comments, very much appreciated. Get christmas over and hopefully get back to distilling.
Opus

All the best for the future Opus, it's great that your on the mend. I've got to have mine checked out when we get back, fingers crossed for both of us...

glad everything is ok opus.

What's the gen on ticker problems wrt alcohol?

Regrettably this original post turned out to be over optimistic as I promptly ended up back in hospital, eventually returned home with a lot of ancillary plumbing. Finally back to some kind of normality and hopefully I can get back to my still.
Planning on building a new head for my still and will start a thread to plot it's progress once we get started.
Also looking to try a corn mash to have a go at my own style bourbon.
Stocks all pretty low now so having to buy alcohol, may need a bank loan soon
Regards Opus