StillSmart

Well my first ever run it was the classic 8 turbo wash 8 kg granulated sugar 25 litres wash fermentation done in 5 days,put through my t500 turbo still ,it came out at 93% and got I'd say about 4.5 litres of alcohol my only problem i had was trying to keep temp between 50 and 56 °¢ one question I'd like to ask how much water do i need to water it down to 40% ? Thank I've got the bug now planning my next one .

8kg in 25ltrs is way too much, aim for around 5kg and you'll get a much better tasting product
If you are saying it's 93% then you must be using an alchometer so just use that to guide while diluting.

Ok thanks will do as it's my first you live and learn.

Hi Robbo.

In answer to your question, I use an free online distilling calculator. A good one can be found here:

https://www.hillbillystills.com/distilling-calculators/

I have found it pretty bang on when it comes to diluting/blending etc

+1 with what Brewhunter said as well. 8kg's is way way too much for 25ltrs. 4-5kg should suffice with a good nutrient.

Anyone measured what SG 4kg and 5kg of sugar is in a 25 litre wash ? I know there’s a calculator for that somewhere but I can’t find it

JD chips arrived. Looking forward to try. Just wanted to ask how much of it you usualy use? I am thinking to add 50g for 5 litres around 45abv? Does it sound good? Maybe more? What would be your advice? I understand that it is very much personal taste option, but general guidline would be very helpfull. Thanks a lot

Your proposal sounds good.
I use a different wood.
Start somewhere and learn.

Robert.

Sounds a bit light. For nuking use 100g per litre.

H12rpo wrote:Anyone measured what SG 4kg and 5kg of sugar is in a 25 litre wash ? I know there’s a calculator for that somewhere but I can’t find it

You can also use the general guide that works reasonably well.

1 pound of grain in 1 gallon = 3% ABV
1 pound of sugar in 1 gallon = 6% ABV

The past 2 days have been a bit hectic, 2 runs on the AS one day and one on the other, I normally manage 1 run a day. I rotated my 3 brewing barrels, 1 at wart, one at clearing and one to AS.

Also made up 2 X 1Lt Sloe Gin Liquor, 1Lt Blueberry Vodka Liquor and 1 of Plum Brandy Liquor, all are now in the dark cupboard. I have a spirit run underway on the AS at the moment.

As for tables etc...
These might come in handy for anyone who is interested.

http://homedistiller.org/distill/dilute/calc

Pyro, thank's for the Blueberry mention, had missed that that one, will give it a go, shouldn't need extra sugar.
Last years Bullace, with added sugar is sublime!

Robert.

I use 1/2 Lb of sugar in 1 Lt of spirit in all my fruit liqueurs, occasionally I have to up the sugar, but not very often. For vodka I use neutral spirit and it comes out great.

Normally I put a pack of cut up fruit from the supermarket in a 2Lt Kilner type jar, add 1/2Lb sugar and 1Lt spirit, shake until the sugar dissolves, then into a dark cupboard for some months, give it a shake occasionally, and that's it.

Our goto standard is sloe brandy. We usually have this lying around.

In a 1 gallon demijon

3 lbs of sloes (freeze them and put them in the demijon frozen for less mess)
12 ounces of sugar
3 litres of Spanish Brandy

Leave 3 month to 1 year on the fruit.