New from New Zealand

[GrumbleStill]

Hey mate, I hate to be the -ve Nancy, but the fact is that’s a reflux still through and through. It’s designed for neutral spirits and vodka. It looks like a CM rig with the product condenser directly connected to the reflux condenser at the top of the column. Very much like a T500.

Simply removing the packing won’t turn this design into a pot still. To do that you would need to modify the column to bypass the reflux condenser.

As Howard mentioned, there’s lots of info on the site about the T500 that would be super useful to help you decide what to do next.

Have fun and stay safe.

[Nakiman]

I now know that the top thermometer actually measures the vapour temperature.

Yes it is like a T500 in many ways. But it has 1 KW and 2 KW options. The output water nozzle is at the top of the column, on the right side.

I am keeping a look out for a good deal on a copper pot lid + condenser assembly. Costs $600+ new but sometimes used ones come up for a lot less. Like this reflux still that I got for $350 rather than $600.

[Nakiman]

Day 41 - Sp gr 1.004. The Must still have tiny bubbles coming up & the fermenting smell is still clean.

I guess I can do a stripping run this Saturday. :-D

[TDick]

I am now to distilling and want to make my own scotch style malt whisky.

Welcome Down The Rabbit Hole! :greetings-waveyellow:

I realize this is more than a little late, I just saw this.
First thing - FULL Disclosure - I have NEVER attempted a "scotch style malt whiskey".
It's even been a while since I've done an All Grain.
And I apologize - I'm a little confused about the Batch 1 and 2 and if you've done the stripping run on which batch?

That said, the ingredients you described are let's say NOT GOOD for what you are looking for.
You had more sugar than grain so the alcohol from the sugar should bury the grain taste you are looking for.
And the EC-1118 - my go-to - is NOT the yeast for a malt. I'm using it for a HIGH ABV NEUTRAL Sugar Wash.
You want taste, I want none.
You've gotten a good introduction to the craft,
let me suggest you read through Tried & True Recipes until you find one that makes you go AHA :happy-partydance:

The great thing about T&T is that it's not just a recipe it's a roadmap to get to your destination, including where the potholes are
so hopefully you don't hit them.

I was carefully monitoring the temperature at 4 points

I'm not familiar with your still at all. I started with a copper pot with thumper and worm. I simplified to a Vevor Water Distiller Air Still with a power controller.
Even with the copper pot, the ONLY time to EVER worry about temperature is when you are mashing in and fermenting.
That's it.
My copper pot had a thermometer, completely irrelevant. Adjust the gas to control the flow.
With the VW, I set temp to MAX - 108c and turn the power control down to around 70%, even on stripping runs. I do Low & Slow.
Watching the liquor NOT the thermometer.

By the way, did you do a Sacrificial Run with the still before either of the runs? If you didn't, now you did.
Conventional Wisdom & Safety Protocols :law-policered: say don't even TASTE a Sac Run. Toss that Shit.

[Nakiman]

Thanks for the feedback.

1. The recipe was suggested by a person with some experience. I've watched hundreds of videos in the last 5 years & even Jesse does frain, LME & sugar in one of his videos. But I get your point. My next batch (No 3) will be only malted barley.
2. The Copperhead still is the precursor to the T500 - made in NZ from Chinese parts. Discontinued after Covid.
3. I plan to get an Alembic Pot and condenser when I can get a good deal.
4. Batch 1 with EC1118 has been very slow & still fermenting with bubbles at 42 days - OG 1.092 and sp gr now at 1.004. Batch 2 same Ingredients except Distillers' whiskey yeast finished on day 18 at FG 0.998 (OG 1.098). I did the stripping run on Batch 2.
5. I will strip Batch 1 this weekend & spirit run of the two combined next weekend

I ran the still with water for a couple of hours. No sacrificial sugar wash.

[TDick]

Not sure where you are in NZ or current temperature.

The first time I used EC-1118 was in the Alabama summer, like hotter than holy hell!
EC-1118 is not fast on a good day and does NOT like heat.
Mine quit and I added more Fermaid nutrient. I was fermenting in a 5 gallon bucket and put the bucket in a large tote and filled it with water and frozen water bottles to bring temp down. Finally got it moving again.

I've also learned with EC-1118 to use BBY - Boiled Bread Yeast - as the nutrient. AND wait until day 3 or 4 to add nutrient for the first time.
The "researched" reason is "Early nutrients drive yeast growth; late BBY supports yeast health. Delaying BBY reduces off-flavors and helps keep the ferment clean."

Again, this is shooting for the cleanest neutral possible, for gins or fruit macerations.
Research what yeast most people are using for single grain.
Since it thrives in higher heat than wine and ale yeasts, I personally would use good old bread yeast.
Also keeps it simple to pitch your bread yeast, wait 3-4 days and feed the mash with BBY.

One last thing, then I'll shut up. :greetings-waveyellow:
If you decide to do another sugarhead - sugar and grain, keep this in mind.
Last summer I was working on fruit sugarheads. Call it Brandy, Eau de Vie Schnapps whatever. Crushed fruit and sugar.
First GOOD thing I did was ALWAYS invert my sugar, always using the juice of one lemon instead of tartar or citric acid.
First MISTAKE I made was using too much sugar trying to get a "good" OG & ABV. No fruit flavor carried through.
So fight the urge to mash in hot liquor.
My "expert" suggested:
7 lb malted 2-row → 3.18 kg
5 lb invert sugar → 2.27 kg
9 Gallons water - 34 Liters
Target OG - 1.05 - 1.055 Potential ABV 7%
Bread yeast for pitch & staged nutrients.

I've been told that SHOULD give maximum FLAVOR.
If it sounds full of shit, please let me know. I'm old and have VERY thick skin!
and now, I WILL shut up! :obscene-drinkingdrunk:

[Nakiman]

https://scontent-syd2-1.xx.fbcdn.net/v/ ... e=697DD54A


I am about to buy this Copperhead pot still & condenser. Same brand as my still. Seems a great deal

[Nakiman]

[Nakiman]

[Nakiman]

I threw away about 4 lit of the sludge at the bottom of the first ferment.

My instincts sid that there was some good alcohol in that. SO for the second ferment, I transfered this into tall jars and let it settle in the fridge & this is the result. I got another 3 litres of good musth to distill.

[Nakiman]

I completed the second stripping run and now I did the first spirit run on Friday.

9 litres of stripped alcohol at 52% plus 3 litres of musth. Finally diluted to 14 litres at 39% ABV.
ach
I ended with 7.6 lit of spirit at about 72% ABV net. I took cuts and that came to 5.8 lit at 80% ABV. Diluted this down with 3 litres of bottled water.

I transferred the whisky into 3 part jars and added about 12 pieces of whisky & sherry barrel chips for each jar.