New 2.5" Pot Still Setup!!

[victorski]

Howdy everyone,

The beast has finally arrived :teasing-neener: stubbydrainer has put together this beautiful 2.5" pot still for me :-D

I gave it a quick test drive yesterday by doing a vinegar run which was good fun (p.s vapour is fucken hot lol :oops: )!

I've also got a batch of UJSM waiting and ready to stripped, any advice ? ;)

Anyway enough rambling, time for some copper porn :D






Kind regards,
Victor

[Kimbo]

that new rig will serve you well Vic.
(need to change your profile now) :laughing-rolling: :laughing-rolling:

[stubbydrainer]

I'm glad you like it Vic :handgestures-thumbupleft:

[R-sole]

He sure does beautiful work. Well done SD. :clap:

Have you also figured out my union trick with butting the pipe into the next size down threaded union, or did you source weld on unions?

[stubbydrainer]

Have you also figured out my union trick with butting the pipe into the next size down threaded union

yep :handgestures-thumbupleft:

[stubbydrainer]

Vic,
once you work out how high you are going to have the parrot and collection jar,there is a bit of weight in the condeser with it full of water and hoses hanging of it, cut a tomato stake and prop up the liebig :laughing-rolling: :laughing-rolling: :laughing-rolling:

[victorski]

:handgestures-thumbupleft: Today I attempted to strip 40l of the first generation of UJSM!! Took 1.2 hours till foreshots first came out, collected 300ml and put it aside :) I know I allocated to much to foreshots but I was just being cautious :P the temperature of the low wines coming out was at 30 degrees (so not sure if I got an accurate alcohol reading)

It started at 60% and I collected down to 20% then shut it down, overall yielded around 10 litres of 45% alcohol. Does this sound about right? (sounds like to much)

I'm now waiting for the backset to cool down to 30 degrees so I can dump it into the fermenter to start the second generation :D

Ah yes and i'll definetly need to prop something under the liebig, it was quite heavy! thanks mate :handgestures-thumbupleft:

Feel free to throw any advice my way, I'm happy for help/feedback :D

Cheers,
Victor

[SBB]

Took 1.2 hours till foreshots first came out, collected 300ml and put it aside :) I know I allocated to much to foreshots but I was just being cautious :P

Caution wont hurt ya .............I take 400ml on stripping runs and another 400 on spirit runs...........I cant see a reason to be greedy.
You still end up with a heap of booze for very little outlay.
Best to get that backset out and into a bucket or something while its still good and hot.....then mix ya sugar in ready for the next batch........in the morning its nice n cool to add back to the fermenter.

[victorski]

My thoughts exactly SBB :-) Ah yes i've put the backset into a new fermenter added new sugar and topped it to 40L then put it into the bath filled with cold water and it's very close to 30 degrees now :handgestures-thumbupleft:

[Frank]

:clap: Stubbs, be proud etc

:handgestures-thumbupleft: Victorski, nice photos....enjoy and use such tools well and often IMHO..... :dance:

[Modernity]

the artisan and his sponsor; the way it has been since before Michelangelo. Nice work with the tool Stubs :handgestures-thumbupleft:

[R-sole]

Strip volume sounds right. If you fill the fermenter half full of cold water and add 25% hot backset with sugar dissolved in it and top right up with cold it should be a comfy temp for the yeast. That's how i've always done it anyway.

[Rockchucker22]

Very nice I would be proud!

[victorski]

Sweet, thanks 5Star! I added some water to the fermenter after siphoning the wash out! I then added the back set to a separate fermenter, added sugar and topped with cold water and added to the fermenter with the yeast. I did not stir it (thought it might damage the yeast) and left it over night and there was hardly any activity :cry: so I added more yeast, will that be a problem ? should I have stirred it to distribute the yeast ?

I'm wondering about how to do a spirit run :( everyone seems to say to run it slow, but I have no way to control my heat (no voltage controller as of yet) Is it essentially a stripping run? Can anyone run me through it ? :handgestures-thumbupleft:

Cheers,
Victor

[R-sole]

splash it in to get oxygen going, it should start back up. More yeast is not a problem, it's just a waste.

[victorski]

Okily dokily, my 2nd generation of UJSM has been stripped and 3rd generation has been put down (took your advice 5Star and splashed in the yeast, did the trick :handgestures-thumbupleft: )

Getting close to having enough low wines to start my first spirit run and have a few questions ;-)

I should have 45-50 litres of low wines stored up, can I keep the UJSM generations running and continue saving enough low wines for the next spirit run ?

I've heard people saying they use some wash in the final spirit run, how much does one need to add to a 45L spirit run ?

Can anyone talk me through a spirit run ? Do I need to take cuts if so how big should they be for a 45L, 40% wash ?

Thanks in advance :)

Victor!

[Kimbo]

Okily dokily, my 2nd generation of UJSM has been stripped and 3rd generation has been put down (took your advice 5Star and splashed in the yeast, did the trick :handgestures-thumbupleft: )

Getting close to having enough low wines to start my first spirit run and have a few questions ;-)

I should have 45-50 litres of low wines stored up, can I keep the UJSM generations running and continue saving enough low wines for the next spirit run ? Yes :handgestures-thumbupleft:

I've heard people saying they use some wash in the final spirit run, how much does one need to add to a 45L spirit run ? Around 10- 15% Personal preference :handgestures-thumbupleft:

Can anyone talk me through a spirit run ? Do I need to take cuts if so how big should they be for a 45L, 40% wash ?yes, you do need to make cuts. collect in small jars/ bottles (check out some of the posts on cuts) :handgestures-thumbupleft:

viewtopic.php?f=41&t=874&p=9951&hilit=making+cuts#p9951

Thanks in advance :)

Victor!

[stubbydrainer]

seems to me ya havin a ball there Vic,
good onya :handgestures-thumbupleft:

cheers

[victorski]

Thanks kimbo! I'll start collecting some small 500ml jars to make cuts! Yeah matey, it's been great fun so far can't wait to get something I can finally drink though ;)

I was hoping to get a large plastic drum to cycle water through the liebig, what size drum should I be looking for ? I'm limited for size, it needs to fit in the laundry and I'll also be using it for 2.5" reflux still :) any suggestions ?

Cheers,
Victor

[SBB]

500ml jars are a good size............but I found when learning cuts that only filling them to 250-350ml taught me a lot more about cuts quicker.
Im still far from an expert on the process but i found smaller is easier.
Dont rush the smelling and tasting bit.......if you get confused walk away and come back later,then try again..........it gets easier as time goes by.