StillSmart

Hi all. New to the forum but been using a SmartStill/Airstill/whatever for 18 months. I have been increasingly unhappy over time with the quality/taste of my endeavours, especially not so long ago when I did a bottle with Bacardi essence for a friend and he told me it wasn't very nice. I have been doing the standard (because I didn't know any different) 6kg cane sugar with triple distilled turbo and turbo klar for clearing, then 6 single runs of approx 800ml and watered down to 40%.

Yes, having now discovered this forum, I am now aware of why it has tasted pants!

I have spent several hours reading the posts on this forum with great interest. So much so, yesterday I bought an Essencia Carbon Filter system, due for delivery on Monday.

Now to my original question. I have come across a couple of flow type diagrams on here that has helped me immensely to understand what I should be doing (thanks very much). What I don't understand is that there are several times during the whole process when various amounts are collected and various ABV percentages are measured. How do you measure the ABV in the middle of a run? Surely, you would need to stop the flow of spirit out of the white filter (with the carbon bag in) and tip some out into a sample jar. This seems very fiddly, or have I missed something? How do you all do it?

Sorry for being so naive, but I now need to start learning all over again, now that I have managed to poison me and the mrs. for the last 18 months!

(I also have a problem with cloudy washes for the last 6 months, but that is a story for another day!)

You use a parrot.

You put this under your spirit output and before your collection jar. The parrot has a hole to put a spirit hydrometer in.

The spirit flows through the parrot and as the ABV changes the hydrometer floats to a different height - so you can monitor the ABV as the run goes on.

Once you've got rid of the foreshots you can divert the spirit flow to the parrot.



I hope this helps ??

I normally collect in pyrex jugs and just do a quick swap over then tip some into my measuring cylinder. Worst case is I lose a drop or two

Iain

ps also in east anglia !

Thanks very much for your replies. I reckon I will be using the good old Pyrex jug or jam jar method, can't see me ever being able to make or use a Parrot, unless there is anyone that is making them to order?

Any other methods anyone?

Iain, I live in the big C!

Many distillers discover, over time, that the vast majority of essences are rubbish and those that are OK need lots of time after mixing before the flavour develops fully.

The only way to make acceptable White Rum (Bacardi) type spirit is using molasses in the wash.

BTW you use Cane Sugar bet that makes things expensive!

A Parrot is almost essential kit but only for the stripping run where it can tell you when to stop collecting the low wines.

On the Spirit run the parrot is of no use because, until you get experienced at making cuts on the fly, you'll need to collect fixed amounts in jars and make the cuts after the spirit has had at least 24 hours to air.

My Airstill guide... ...shows how to do this.

AM

aidanmac wrote:BTW you use Cane Sugar bet that makes things expensive!

I meant to put Silver Spoon granulated sugar! What sugar do people tend to use for 'cheapness' or best results? I am convinced that the silver spoon is one of the culprits for my cloudy wash (along with temperatures).

Thanks for the link, I have already printed it off and studied it. Not sure I can go to the bother of collecting all the tails like that, I may just collect more hearts and then put the rest In with the heads anyway. I will certainly give it a go for the first time though and then use those results as a benchmark. Well done for the hard work putting that together, it has made it simple to understand.

I will be swapping to Vodka Star from now on too. What finings do you recommend for best results with the VS?

Hi Paul, I'm using an airstill too and finally have got somewhat happy with the results. Friends that complained of the smell and taste now say my spirit is ok. I'm not keen on mixers so I drink it with water. Slightly sweet but afaik, that's a result of using a pot still, the finished wash is always lower than 0.990. I'll be upgrading because of the time factor mainly.

All I've changed is:

1) I now only use Vodka Star yeast, as per instructions.

2) I have the power regulator* slightly lower than before, adds maybe 40 minutes to a run.

3) I have 50 copper washers (bent to right angles) in with the wash.

I don't add carbon to the wash, it goes straight from the fermenter to the still, cloudy or not. If it seems gassy, I add a knob of butter. No cuts, I just collect 700ml after the first 20ml has been chucked away.

*My still is a diy water still conversion so the power regulator is needed. Seems a power regulator is a useful piece of kit for any still, so if you build yourself one capable of handling say 2kw, it's there for when you upgrade.

I don't know how much difference the sugar makes, mine is from Aldi, £0.89/kilo.

Hope this helps.

PaulR3: Any wine finings will do but the best way of clearing your wash is to degas it several times. CO2 supports the solids suspended in the wash and it's a really bad idea to get that stuff in an Airstill.

I generally just beat the hell out of the wash twice a day for two days until there's no more fizz in it then leave it on the cold concrete floor in my garage. Usually clears in a couple or three days but then, I'm not in a hurry

John51: You say you chuck the first 20ml away and then collect the next 700ml

Stop now please! You're drinking the heads and throwing away the best of the heart!

20ml for the foreshots is your choice, the next 250ml is heads which should be recycled or thrown away with the foreshots, the remaining 450ml that you're collecting is heart but you're dumping about 550ml of the best of the heart down the drain you a crazy man

AM

ok I'll have another go at cuts, over a year since the last go but I remember what came out after 720ml as not being that great. Different yeast now so might as well.

I was wrong on 2) The lower power adds a lot more than 40 minutes. Been doing it like this so long I'd forgotten how long it takes.

I start on full power (450w) for 30 minutes then go to half power. It starts dripping about half an hour after that and I've just calculated the rate as about 3ml per minute. So 5 hours start to finish but I only have to be there at 30min to wind the power down and to change to a jug once the first 20ml is in the glass. No hissy fits or puking thanks to the lower power, maybe the occasional gurgle.

Not exactly neutral but a nice product imo and has been enjoyed by friends that were previously wary of my spirit. First thing they do is have a cautious sniff then look surprised that the homebrew smell isn't there.

Just to add: My wash is about 14% and the product is ~55% so only 1 litre available if I collect everything.

Have just started a run so will separate it 20/250/450/550 and see what happens.

Think you misunderstood me John. What I posted relates only to a stripping run. If you're still intent on drinking what comes out of the first run your plan to separate 20/250/450/550 will yield nothing useful for you. In this case you should definitely discard the first 300ml out of the Airstill from each batch.

When I said you're throwing 550ml of the heart away I meant that in the context of a stripping run. The liter in total, that I referred to, is meant to be added to the product of the other runs and distilled a second time. In that way you will get maximum purity fro the Airstill and a properly clean spirit to drink.

Quote: John51 wrote; "ok I'll have another go at cuts, over a year since the last go but I remember what came out after 720ml as not being that great. Different yeast now so might as well."

IMHO what comes out at any point on the first distillation of any of the 4lt batches you do will not be "that great" in fact it's best not to drink that stuff. Gather it all together, dilute it to 30% and run it all again. You'll never look back once you get really clean spirits going.

Give a shout if you need any help.

AM

I did try a spirit run when I first got this still but she threw a proper hissy fit which scared the life out of me. Maybe she won't with lowered power but I'm not comfortable having high % alcohol coming out of an airstill. 50/55% vol I'm ok with but not 70%+vol.

My brother arrived just after I changed bottles so he had a sample from the 250ml heads bottle. No off smell but a bit sweet, like an unflavoured liqueur. He said it's a bit like Schnapps, then he said 'No that's vodka, the best you've ever done, it's good enough to drink neat'. This was from the heads cut and he's really cynical about my booze.

I then gave him a sample from the hearts bottle, no sweet taste, no nothing really. we did the hand rub test, oily from the heads bottle, soapy from the hearts bottle. Slight yellow beard later on when burning the heads. Early on I can't see the flame. Haven't burned the hearts yet.

Of course my spirit might be rotgut to many but apart from a few very old malt whiskys, I like it better than anything commercial I've ever had. Am really tempted to run it on a timer once I figure how to auto junk the first 20ml as being tied to the airstill is getting old.

A slow ferment and a slow distillation is doing for me. Think I'll split the extra 550ml into smaller lots to see how close I can get to the tails.

Hey, if it works for you, keep it going. I tend to be a bit of a perfectionist which is also known as a PITA but I mean well.

As long as you're happy with what you're getting then it doesn't matter what I like

Straight Heads - who knew

Keep the faith - Real Distillers do it in a Pot

AM

Just to add:

After the 720ml I usually collect (including foreshots) I collected ~50ml in a glass to sample. Not very nice and seemed really weak.

So I guess quality would go up if I collected less than 700ml but it's nice enough the way it is so I'll leave well alone.

Would be cool if there was a place for us to send a little essence bottle of our product for an expert tasting.