Packing a reflux still

[John63]

I'm new to this so if some and help that would be great. Can someone please tell me if I want to make straight corn whiskey using my reflux still, should I use packing or not? I want to leave some of the corn flavor in it. If I need to use packing how much should I use for a 30" colum.

[Capt-Cudellez]

What type of still do you have? If its a CM, I'd look at some sort of power control, you can then just run it like a pot still with no reflux, the packing will make no difference if there isn't any reflux.

If its an LM/Boka, I'd take some of the packing out.


EDIT: by the way, corn is a nightmare to work with, are you aiming to do a proper corn mash, or a corn flavoured sugar wash. If your just starting out, I'd go with the latter.

[chill]

The captain is not exaggerating when he uses the word Nightmare, by the way.

Chuck

[Phantom]

-----% <-----
EDIT: by the way, corn is a nightmare to work with, are you aiming to do a proper corn mash, or a corn flavoured sugar wash. If your just starting out, I'd go with the latter.

Can you explain why ? As I've watched a few of the Moonshiners programmes on the SKY channels and have been thinking whether its worth having a go......

I've managed to pick up a few bits of info about enzymes, starch conversion and that it can go as thick as hell during a boil, but most of that means little to me and I don't know my arse from my elbow in respect of making proper whisky and/or beers etc........

[chill]

When corn gelatinizes, it turns into an un-stirrable, thick sludge if there is insufficient water (and I have never had sufficient water, I am just assuming there is such a thing!). If you add some of the enzymes at the start it makes it less thick, but it still resembles glue.

Chuck

[Almanac]

If you use powdered Alpha Amylase in the water right from the start the mash won't get thick at all and all the starch gets converted more efficiently because it avoids the thick, gloopy, quick-set stage.

AM