Double/triple distillation. How?

[No eye deer]

OK,
I have 4 litres of distilled stuff, between 65% and 90% vodka.
Its FAIRLY clean, but doesnt taste wonderful.

Now the bit I'm not sure of.

Would I now distill it for a second time.

HOW? Do I chuck all the alcohol back into the still? Do I add water as well?

I did chuck the methanol out first though:)


Mark

[BIG D]

Hey mate I'd water it down to 40% and run it again I've done it with good results :handgestures-thumbupleft:

[Yummyrum]

Water it down to 40% and Run it again .Do you know about making Cuts ?

can you show us a Pic of you still ? Just to get an idea of what you are using

Edit Double posted with Big D .

[No eye deer]

I have a picture on here somewhere. Its a SS reflux still. 5 litre . I hear its not the best still in the world, buit for a total of 10 bucks, I reckon its the best in the world :).

CUTS.. Sort of. I let the wash heat up, with the water running before it gets hot. Then, when it gets to 68C I run it for a while. Then chuck out 1/2 inch of liquid. Then I just run it, at 77 or 78 till it stops. Cuts are "checking every few mills?" I think, if I leave some nasties in it, I'll get em on the next run.

Mark

[No eye deer]

download/file.php?id=6156&t=1

My world beating still.

[Yummyrum]

Doh .yeah I remember . I used one of them for a while too and yeah,double stilling is pretty much essential .Have to admit I upgraded to a 25 liter boiler before I started to Double distill .Never tried it on the 5 liter.It was taking me a week just to run a wash through once . :angry-banghead:

Try Here for cuts

[Dominator]

Double distill and see how it comes out, if it is still not very nice, try triple distilling. When you distill the first time dont worry about cuts. Just chuck your foreshots and keep everything from down to about 30%. Water down what you collected to 40% and chuck it back in your still. This time collect everything in 100ml jars untill you get to that manky tails smell/taste. Then follow the cuts guide and bobs your mothers brother.

[bt1]

Just a tip from past adventures here...

Watering down and re distilling is the go but ...make bloody sure you have a quality water for double and triple distillations.

There's no point adding chlorinated tap water fresh from the tap and expecting stellar results...tried many times =fail

Prefer rain water myself as it's tested and know it's clean.

If you have to use tap water fill the night before, allow chlorine etc to piss off, on the day get stuck into it with the paint stirrer and drill and aerate the guts out of it....your taste buds will thank you :handgestures-thumbupleft:

bt1

[SBB]

Do you know about making Cuts ?

CUTS.. Sort of. I let the wash heat up, with the water running before it gets hot. Then, when it gets to 68C I run it for a while. Then chuck out 1/2 inch of liquid. Then I just run it, at 77 or 78 till it stops. Cuts are "checking every few mills?"

The the crux of it is that you can keep distilling 10 times if you like, but unless you practice cutting it wont help a lot. My suggestion would be to read up on cuts then do what you have read about.

[znipa-x]

Just a tip from past adventures here...

Watering down and re distilling is the go but ...make bloody sure you have a quality water for double and triple distillations.

There's no point adding chlorinated tap water fresh from the tap and expecting stellar results...tried many times =fail

Prefer rain water myself as it's tested and know it's clean.

If you have to use tap water fill the night before, allow chlorine etc to piss off, on the day get stuck into it with the paint stirrer and drill and aerate the guts out of it....your taste buds will thank you :handgestures-thumbupleft:

bt1

started thinking about the water I use the water down my nuetral lately, I've always use tap water, but noticed a shift in my flavour since I moved interstate, would I be better off using "spring" water from woolies for consistency, I'd love a tank my the landlord won't have a bar of it...

[5 o'clock]

You can get a fairly cheap water filter jug to make tap water taste better and improve your final product after dilution.

I definately would not use tap water for diluting product to drinking strength. Why go to the effort of producing a nice tasting product and then make it taste like tap water?

As for other options, I think all of us have the ability to purify water. Just set up in pot still mode with a wash of pure tap water and collect it. If you let the water sit for a while (overnight) first a lot of the nasty tastes will disappear before you have to put any effort in.

[crow]

look although not a great reflux still it is adequate and really with a good wash and proper cuts there is no reason you should need to go to the trouble of double distilling, no way known. Go to tried and proven and pick out a neutral type was either TPW or deathwish would be a good place to start then really go through the imfo in the newbie corner, here's a head start for you , the guide to cuts viewtopic.php?f=57&t=2859

[bt1]

I've only ever used the same spring water for final dilution...

Adelaide tap water... well in summer it's barely useable at times.

bt1

[Sam.]

I've only ever used the same spring water for final dilution...

Adelaide tap water... well in summer it's barely useable at times.

bt1

Reckon they have just upped the chlorine, was really noticeable the other day :handgestures-thumbdown: