Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hmm colder water won't effect the output from the boiler but if your worm is full of vapour and only just condensing then addition of cold water could be causing alot of vapour to collapse at once causing a sucking at the output temporarily halting the output.
The output from the worm should always be cool and if the temp starts rising it becomes dangerous. Possible explosion or fire from the alcohol vapour which is extremely hard or invisible to see!

It's possible that the colder water caused the vapour to condense earlier in the worm and it then took more time for it to dribble out whereas if the water is warmer more of it will condense later in the worm. Maybe.

Edit: sort of similar to what coffe addict said.

Thanks for your help guys.
I’ll post a video, not upside down if possible.

Here’s the video.

https://youtu.be/Ytv3rFBwrVM

Also does anyone have a chart for maceration times for fruits and other botanicals ?
I’m doing some experiments to test what gives the best aroma and flavours but a guide would be helpful, thanks.

Look in the tincture thread by Doc, good info in there, also in the g-dropper thread.

Most of the time once the colour is gone from what your soaking it time to either stop or swap in some fresh stuff.

#3 & #4 will have a bitter after taste due to the pith you included.
Need to use a microplane or zester to avoid including the pith.

Thanks for the direction Scythe.
I was hoping the pity might be over powered by the juice but I'm
doing dozens of samples so I'll try it without pith too.

Looks like you’ve got a good experiment going there, be sure to let’s us all know what you find :handgestures-thumbupleft:

The pith will definitely overpower the juice. I use a sharp potato peeler to take the peel off citrus fruit with as little pith as possible and then scrape away the remaining pith with the tip of a sharp knife. This gives all of the flavour of the peel without the bitterness of the pith.

Carol

A 'corn plane' does the job well in one go.
https://www.ebay.com.au/itm/CORN-CALLOUS-CALLUS-HARD-DEAD-SKIN-REMOVER-PLANER-CUTTER-SHAVER-FOOT-5-BLADES/273904965932?hash=item3fc602192c:g:FswAAOSwdUtdEuUB&frcectupt=true

BillJ, one thing I’ve noticed is that even the highest % of ethanol still smells, there’s a distinctive aroma and taste that’s unforgettable.
With the macerations it’s hard to overpower the background ethanol smell, so I cut some with distilled H2O but that reduced its intensity. Wrong move.
Keep the essences as strong as possible until blending.
I like the overall appeal of Liqor 43. It’s a fruity rich, aromatic 43%ABV, a bit like Grand Marnier.
Do you guys know it ?
I would be interested in replicating that flavour to begin with.

I've noticed that my sense of smell doesn't detect the ethanol smell so much anymore and I can get a good sniff of a cut jar and only really notice the other smells (like heads or tails components). I'm not sure if this is common with others but I guess it comes with getting used to smelling high strength neutral regularly. So my suggestion is that you might get different findings from your experiments after been distilling longer.

Thanks for the ideas 1979.
Here’s some Gin variations with different botanicals in 96%.
The dry bots are ground to increase the surface area and using fresh orange and mandarin peels.
I’ll try them every few days to see how the flavours develop.
Purely for scientific purposes....of course.
Pics upside down of course, dunno why...?