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Attention all Amazing Still beginners!
Brought over from old forump3t3th0m(stranger)05/11/04 12:50 PMFor all Amazing Still newbies! Becuase it can get confusing getting the most from different methods of using this still (ie. do you take 3 or 4 litres off? one distill or two? etc.) here is an easy guide to having the highest output, and the best alcoholic level (40-50%). Ok, it may take a while but really if you dont have patience you should go buy a bottle from your supermarket instead (or as I do, while I wait! – the volume afterwards will be worth the wait!))Shopping List (for final 8 litre batch):24 Litres of Water1 Sachet of Turbo Yeast7.3Kg Sugar11.5 bottles of Essence (or just distill the alcohol and buy 2-3 bottles of essence for now, flavouring later)And, if needed:Brita Water filterStep 1 (Day 1):Pour 24 litres of water into a fermenting bin.Add 7.3Kg of SugarAdd one sachet of turbo yeast (as per packet instructions – prior mixing with warm liquid may be required before adding to the mixture)Leave to ferment for about 6 days (or double the time stated on the yeast package – so 48hours = 96 hours)Step 2 (Day 6):Take 8 litres of the mixture and put in the distiller. Distill for 2-3 days until 4 litres (50%) of the mixture is in the tappable section of the still. Put this in the barrel for storage.Step 3(day 9-10):Now distill 8 more litres of fermented mixture until, again, you have 4 litres of distilled product. Put the product into the barrel also.Step 4(day 14):Put the remaining fermented liquid in the Still and ferment for the last time, taking off yet another batch of 4 litres. Add this to the barrel with the rest of the distillations.You now have 12 litres of impure spirit.Pour 6 litres (50%) of the dirty spirit into the still, distill once again for 2-3 days until you have 4 litres of semi-pure product.Wash out the fermentation bin and put this 4 litres in it for storage.Step 5(Day17):Distill the remaining 6 litres for 2-3 days until you have 4 more litres of clean spirit and add it to the fermentation bin.This is now ready for purifying.Pour the product through the brita water filter twice, then bottle, flavouring as and when desired, by adding a 20cl bottle of essence to each 70cl batch.Light travels faster than sound. That is why some people appear bright until you hear them speak.
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4 Replies
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my goodness…. its my old postwell well welllooks like this is the forum I have been looking for, you’ve change the style!!
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Great post! Thanks for the much needed info. Keep up the good work.
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I have a 15 gallon keg that takes both a reflux column and a pot still head. I use a liebig condenser for both. As soon a my pressure cooker comes, I’m setting it up to do final runs and test batches.As many will remember, I had to ‘dispose’ of my last still earlier this year and as a replacement, built an amazing still. Fortunate I was able to rebuild everything but still had the amazing still to experiment with.The one thing to remember is that all the amazing still does is evaporate the wash then condense the vapor. The spirit will always have the flavor of the wash.The good part is, if you ferment peaches, thats what the spirit tastes like. Same for grapes, plums or anything else. The flavor transfered over is probably 40-50% higher than a pot still. I currently have some brandy (distilled from homemade grape wine) aging that was excellent right after it was distilled. Next project is to do a stripping run on some rye syrup that I’m fermenting then run that through the new mini pot still reeeeaall slow for some whiskey. Mouth waters just thinking about it and I’m not a big whiskey drinker AkCoyote
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I’m a heavy whisky drinker…. stop, stop right now… its only 10am and I now want a single malt instead of this cuppa on my desk!
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