by patpawlowski » Thu Feb 06, 2025 12:50 pm
Thanks for the information. I’ve only run the still about 4 times and we have changed the configuration each time. The last time I felt like I finally had an idea of what I was doing but I tried to do a single run with some bourbon on the 3 plates but couldn’t find the cuts. So I cranked up the heat and the product condenser and called it a stripping run.
I added some distilled water to bring it down to 35% ABV and then ran that through and got much better separation I believe is the term. I.e., the cuts were much easier to identify.
I will do the same with this batch without the plates on the stripping run. That is assuming it ever finishes fermenting. It’s been going for 12 days and was at 1.014, 5 days ago. Dropped to 1.009 for the next two days and then 1.008 for the last tow days. But I can still see bubbles. OG was 1.086. Yeasties are all :obscene-drinkingchug: