My still is fine. I've looked for leaks and I have none. Also, I still slow enough that my distillate dripping out is ice cold (water actually condenses on the tubes, so that's cool). I think I'll have to do a reiterated mash then as you say. 3.5kg of malt for a 20l batch in my system is the best (93% efficiency when making beer with that), so I think I'll just do that. I've seen now that throwing malt at the problem won't make it go away. It'll just flood your kettle and leave you with a massive grain bag in the end with a low OG.
Also, next question. I didn't boil my wort post-mash for distilling. I just poured it into the cube (unsanitized cube) and figured I'll pitch the yeast this morning (this was done yesterday afternoon). So this morning I check the cube and it's swollen. Take off the cap and yes, it seems to have soured. First I thought "well, shit, all that trouble for nothing" but then I figured "screw it" and pitched yeast anyway.
So now it's fermenting quite well, and the smell is...interesting. It smells VERY sweet, and fruity. The bubbles on the inside is big and looks like a light pellicle is forming on the bubbles, making me think it might be a lacto infection. I read up about them and the general consensus seems to be same as with beer - if is smell fine, keep at it. So I'm keeping at it. It's fermenting as we speak and the smell is actually becoming quite nice. I like it. Quite a lot. Anything to note on this?
Also, next question. I didn't boil my wort post-mash for distilling. I just poured it into the cube (unsanitized cube) and figured I'll pitch the yeast this morning (this was done yesterday afternoon). So this morning I check the cube and it's swollen. Take off the cap and yes, it seems to have soured. First I thought "well, shit, all that trouble for nothing" but then I figured "screw it" and pitched yeast anyway.
So now it's fermenting quite well, and the smell is...interesting. It smells VERY sweet, and fruity. The bubbles on the inside is big and looks like a light pellicle is forming on the bubbles, making me think it might be a lacto infection. I read up about them and the general consensus seems to be same as with beer - if is smell fine, keep at it. So I'm keeping at it. It's fermenting as we speak and the smell is actually becoming quite nice. I like it. Quite a lot. Anything to note on this?
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