my brewery rebuild attempt.

[H. erectus Senior Member Find all posts View Profile Close H. erectus]

Me cannot just sit and stare at a thermometer all day
white the still pot heats up! So, did some maintenance
at the brewery/distillery,....fitted/fixed some hooks
for the hand towels that get used,.._DSC0370.jpg_DSC0371.jpg

I seriously need to start brewing some beer.

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

That can very well be so. I have difficulty finding the cutting
point for the tails. I stand to be corrected but I seem to think
that I read somewhere the "hearts" float somewhere in the region
50-60 proof,..is this true?. Also, we pump water from a well!
This water extremely hard in mineral content. Used it to make the
sugar wash and all well in distilling, till the final mix,...

Yes in this case it's not the water, but you seem to have too much oils in your distillate. You need to cut your still off sooner. You can still collect the stuff that comes out later, but re-distill it later.

[Langchop Senior Member Find all posts View Profile Close Langchop]

That can very well be so. I have difficulty finding the cutting
point for the tails. I stand to be corrected but I seem to think
that I read somewhere the "hearts" float somewhere in the region
50-60 proof,..is this true?. Also, we pump water from a well!
This water extremely hard in mineral content. Used it to make the
sugar wash and all well in distilling, till the final mix,...

Not sure how you are doing it, but if you are green like me, I would highly recommend distilling small amounts into lots of little glass jars, from the volatiles beginning, to the stinky end. Then take the time to smell and taste and measure the different jars. On your first runs, be very conservative and take a relatively small hearts section that you keep. Then you will start off knowing what it could/should be like and you can then push boundaries from there.

https://youtu.be/4Lc7IhcUVyA

EDIT: +1 what Toxxyc said. Keep the heads and tails and redistill. Dump the nail varnish foreshots

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Who might this person be? Did he also have problems?

the idea is to click on his name and see what he posted ....

but here goes > https://www.wortsandall.co.za/showth...sh-to-make-Gin

[H. erectus Senior Member Find all posts View Profile Close H. erectus]

the idea is to click on his name and see what he posted ....

but here goes

,...jhust asking,.

[H. erectus Senior Member Find all posts View Profile Close H. erectus]

Not sure how you are doing it, but if you are green like me, I would highly recommend distilling small amounts into lots of little glass jars, from the volatiles beginning, to the stinky end. Then take the time to smell and taste and measure the different jars. On your first runs, be very conservative and take a relatively small hearts section that you keep. Then you will start off knowing what it could/should be like and you can then push boundaries from there.


EDIT: +1 what Toxxyc said. Keep the heads and tails and redistill. Dump the nail varnish foreshots

I have been doing exactly the opposite. Have been collecting
750ml to fill the measuring cylinder for the alcohol meter to
float. Probably here is where the evil mix managed to get thru!!

Green, I doubt you are that green.

[Langchop Senior Member Find all posts View Profile Close Langchop]

I would say use a parrot on your stripping run, only, so you can watch and see what the ABV does... For interest and learning only. Then in the spirit run ditch the parrot and use little jars. Smaller the better to prevent 'smearing' where yucky crap at the end mixes into yummy stuff from the middle. I see you are in JHB. You are welcome to borrow my parrot if you like.

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Is it an African Grey and does it swear a lot ?

[H. erectus Senior Member Find all posts View Profile Close H. erectus]

I see you are in JHB.

Yeah I'm from Joburg all right. Like yourself, all the best
people on this planet hail from Joburg. Jozi!!!

[H. erectus Senior Member Find all posts View Profile Close H. erectus]

Have been at it in a hectic manner. Getting closer and more
accurate in the cut offs,..

Yes in this case it's not the water, but you seem to have too much oils in your distillate. You need to cut your still off sooner. You can still collect the stuff that comes out later, but re-distill it later.

I distill twice. Today my distillate crystal clear again, till the
water was added, I did narrow the cut offs for the hearts at
both ends. This made a big difference in taste.

[H. erectus Senior Member Find all posts View Profile Close H. erectus]

Then in the spirit run ditch the parrot and use little jars. Smaller the better to prevent 'smearing' where yucky crap at the end mixes into yummy stuff from the middle. You are welcome to borrow my parrot if you like.

Did exactly that as you suggested with remarkable results.
Although my set setup still very crude(lacking in little glass jars)
I now have better control. I cut out all the measuring detail and
now only use pen, paper, a sense of smell and tongue tip taste. I
now have ten little jars lined up. I note my cuttings on the paper
beginning from one till ten. Currently using from between 3-4 and
8-9 jars.

Thanks for the advice and also offering your parrot.

[H. erectus Senior Member Find all posts View Profile Close H. erectus]

Is it an African Grey and does it swear a lot ?

No it's not a dumb and common 50 shades that uses
foul language. Rather more a highly sophisticated amazon
macaw. So intelligent that it will know instinctively how
to nibble away at your dearest's shirt buttons,..

[H. erectus Senior Member Find all posts View Profile Close H. erectus]

For now I can with a fair amount of confidence, say that
I have mastered the art of distilling a common gin.
Not the best but also not so bad. Good enough to enjoy
as a regular drink during lock down especially. This means
I now can concentrate more on brewing beer.

My fermenting chamber(a fridge) needs re- gassing. Hope
the compressor is still fine. Any suggestions what to look
for? Thanks for all the help so far,..,..,..

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

For now I can with a fair amount of confidence, say that
I have mastered the art of distilling a common gin.
Not the best but also not so bad. Good enough to enjoy
as a regular drink during lock down especially. This means
I now can concentrate more on brewing beer.

My fermenting chamber(a fridge) needs re- gassing. Hope
the compressor is still fine. Any suggestions what to look
for? Thanks for all the help so far,..,..,..

I love a gin every now and then ... usually go from beer ... to gin .... to whisky

[Langchop Senior Member Find all posts View Profile Close Langchop]

Awesome stuff, well done.

[I think we need a mixer glass smiley now too]