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How fast should I run my still?

The speed and time at which you run your still will depend on the type of distilling you are doing, the type of still you are using, and your experience level. For example, if you are making whiskey in a pot still, it is usually recommended that you run your still at a moderate to low speed, taking between 3 and 6 hours to run a full batch of whiskey depending on how much you are making.

For more experienced distillers, they may opt to increase their still’s speed to produce whiskey faster, but this can often result in a lower-quality whiskey if not done correctly. For beginners, it is best to stick to a slower speed in order to avoid any mistakes, as this produces the best-quality spirit.

Additionally, the type of still you are using, such as a pot still or a column still, can also affect the speed of your distillation as column stills are much faster than pot stills. Ultimately, the speed at which you run your still depends on your experience level, the type of still, and the type of spirit you are producing, but starting out slow is usually the best course of action.


How much head do you throw away when distilling?

The amount of head you throw away when distilling largely depends on the type of distilling you are doing. In general, it is important to controlling the amount of head you throw away to ensure that you obtain the optimal distillate.

When it comes to distillation involving spirits, it is typically advised to throw away the first 20-30% of the distillate, as this portion of the liquid will contain higher percentages of acetaldehyde and methanol which can potentially lead to off-flavors in the end product.

This percentage will vary depending on the type of spirit being distilled and the individual distiller’s preference, so it is important to experiment and taste the distillate to ensure that optimal product is being obtained.

However, the head should still be monitored, as there can be considerable differences when it comes to the aromas and flavors of products that have been distilled with less or more of this portion. When distilling other products such as essential oils, an even more precise approach is often needed to get the optimal product.

In general, it is advised to taste and smell the distillate on a regular basis to determine the ideal composition of the distillate and corresponding heads. All in all, the amount of head thrown away when distilling depends on the type of product being distilled and the individual distiller’s preferences.

How fast is a stripping run?

The speed of a stripping run depends on a variety of factors, such as the size and type of the pipeline, the type of product that is being transported, and the geographic factors (inclines, etc. ) along the route.

Generally speaking, stripping runs can vary drastically in speed and usually range from 1 to 7 miles per hour. The overall speed of the run is also heavily dependent on maintenance and operational requirements such as filling or emptying the pipeline, internal inspections, and repairs.

How fast should moonshine drip?

When distilling moonshine, controlling the rate of the drip is important in achieving a good quality product. The general rule is that the ideal rate of reflux should be one drop per second. If the rate is too slow, the liquor will not have proper vaporization and will lose some of its essential properties.

If the drip is too fast, the vapors will be stripped of those properties and result in inferior liquor. For that reason, it is important to ensure the rate of the drip is kept consistent at one drop per second.

To achieve this, the distiller should check the pressure and temperature of the cooling water to make sure it’s in the ideal range. Adjusting the cooling water temperature is also important in ensuring the distilled liquor is good quality.

Ultimately, the ideal rate of reflux, or the rate of the moonshine drip, should remain at one drop per second for the best results.

How long does it take to run a 10 gallon still?

It depends on the type of still you are using and a few other factors, but it typically takes around 3-4 hours to run a 10 gallon still. When running a still, it is important to remember the age-old distilling adage of: “The longer you run it, the better the spirit.

” This means that ideally, you should run your still for at least 8-9 hours in order to get the best results. It is also necessary to factor in that it may take an additional 1-2 hours for cooling and collecting the distillate.

If you are making a moonshine with a high proof percentage, you may want to reduce the amount of time running the still so as not to burn off too much of the liquid. It is important to consult a distillation expert or a distillery manual to ensure that you are following the best practices.

What does stripping mean in TV?

Stripping in television is the process of removing commercials from a recorded program. This is typically done by an editing team who watches the program and manually edits out the commercials, but there are also automated systems that can identify and remove commercials.

Stripping is sometimes also referred to as “ad-skipping” or “time-shifting. “.

For example, some people find commercials to be annoying or intrusive, and they may want to skip them entirely. Others may want to save time by stripping out the commercials so they can watch the program at a later date.

Additionally, some people may want to remove commercials for political or ethical reasons (for example, if they object to the products being advertised).

whatever the reason, stripping commercials from TV programs is a relatively simple process that can be done using various tools and methods.

What is Q line in distillation?

Q line, or the Q line of a distillation column, is an operational parameter used in the distillation process that allows for the control of separation by varying the traffic of vapor and liquid flows through the column.

It is a graphical representation of a specific point within the column. The parameters on the Q line include the column pressure, heat, temperature, and liquid loads that all must be kept in balance in order to allow for efficient and optimal distillation.

The line also allows for an additional layer of control to be implemented, such as outlet compositions, which can be manipulated in order to achieve a desired product. The Q line is often used as a reactor off indicator and is an important part of the process control strategy for many distillation columns.

What is the difference between absorption and stripping?

Absorption and stripping are two processes that both involve the transfer of gas from one phase to another. The main difference between them is the direction of the transfer—absorption moves gas from one phase to another whereas stripping moves it the other way.

Absorption is a process where one gas is absorbed by another. For example, in air conditioning, a refrigerant gas is absorbed by an absorbent liquid. This process often requires the presence of a catalyst which helps the gas molecules to dissolve.

Stripping, on the other hand, is the process wherein one gas is removed from a liquid or gas mixture. For example, during a beer distillation process, ethanol is stripped from the mixture it is suspended in, leaving behind the other compounds in the mixture.

This process usually requires a stripping agent such as steam or inert gas.

Overall, absorption is the process of taking in a gas whereas stripping is the process of removing a gas from a mixture.

Is stripping the same as distillation?

No, stripping and distillation are not the same thing. Stripping is a process in which a solvent (most commonly water) is used to remove a dissolved material from a process liquid. This is usually done by passing the liquid through a stripping column, which is often referred to as a ‘stripper’.

During the process, the liquid is heated over a specific temperature until most of the dissolved material is removed. The liquid after the stripping process is often referred to as stripped liquid.

On the other hand, distillation is a process that involves heating a liquid or mixture to separate and separate the components based on their different boiling points. The mixture is heated until it reaches its boiling point and the components start to vaporize.

The steam is then condensed back into liquid form and the different components are collected separately. This is usually done in a distillation tower. The resulting liquid is referred to as the distillate and it has been purified by the removal of unwanted components.

When should I stop stripping running?

It is generally recommended that you stop stripping running when there is no visible wear on the tread of the shoe. This can vary depending on the type of shoe and how often it is used, but typically by the time you can no longer see wear on the tread it’s time to retire that pair of running shoes and invest in a new one.

A simple visual inspection of the shoe at the end of each run can help determine when it may be time to stop stripping running and invest in new shoes. Additionally, it’s wise to be aware of your mileage and keep track of how many kilometers/miles you’ve put on a pair of shoes.

Generally, if you’ve run more than 500 miles, it’s definitely time to switch out your running shoes for a new pair.

How long does a still run take?

The length of time it takes to complete a still run depends on a variety of factors, such as the size of the still, the type and quality of the mash, the skill of the distiller, and the desired product.

For a beginners run with a relatively small still with a purity of 65-75%, it typically takes between 3-4 hours to distill a full 5 gallons (19 liters) of liquid. An experienced distiller using a larger still with a purity of 80-85% can often complete a 5 gallon (19 liters) run in 2-3 hours.

The length of time for a still run also depends on the desired product. For example, distilling something like vodka or moonshine typically takes less time than distilling a run for a more intricate spirit, like whiskey or Cognac.

Typically the entire still run process, from mash prep to clean up after the run, will take around 6-8 hours. This is assuming the mash has already been pre-prepared and doesn’t need to be cooked and fermented.

The actual distillation time will be shorter if fermentation time is also included. If a run is being completed as a learning experience or for educational purposes, additional time may be needed to collect and measure the data.

How long should 5 gallon spirit run take?

The amount of time needed for a 5 gallon spirit run could range from anywhere between 7-11 days, but depends on a variety of factors, such as the size of the still being used, the initial and final alcohol content desired, the type of distillation, ambient temperature and humidity, etc.

Generally, a larger still will take longer, as it will take more time for a full boil. If a reflux column is in use, the process could take less time due to its increased efficiency. Since the quality of the run is determined by the temperature, monitoring and proper control of the temperature will be paramount.

The initial vodka run should be done at a lower temperature, while the following runs should be done at a higher temperature. Each run should be tasted and monitored to ensure the appropriate alcohol content has been reached.

In order to achieve the desired results, it is important to take all variables into consideration when determining the amount of time needed for a 5 gallon spirit run.

What do you do with backset after distilling?

Once the distillation process is complete, it is important to do something with the backset, also known as the spent wash. This is the liquid remaining after the distillation process is completed, which can contain alcohol and water, as well as other residuals from the mash.

There are a few ways to handle the backset.

The first option is to simply discard it in a responsible manner, usually as localized sewage waste. This is usually the least expensive option, but can have an environmental impact if not done responsibly.

Another option is to use the backset for composting. There will likely still be some alcohol in the backset, and the fermentation process will create a variety of nutrients that can be used to enrich garden soil.

Depending on the location, the backset used in composting may require authorization from a state agency.

A third option is to use the backset as feed or food for animals. The alcohol level can be too high for some animals, so it is important to control and adjust this before it is given to any animals. The backset can also be filtered to help break down any residual solids and to keep the level of alcohol to a safe minimum.

Lastly, the backset can be redirected back into the process and used for future batches. This conserves resources and can provide a higher yield in subsequent distillation processes. Also, any residual sugars in the backset can be taken advantage of for the new mash process.

How much yeast do I need for 5 gallons of mash?

When it comes to calculating how much yeast to use for 5 gallons of mash, it all depends on the type of yeast you plan to use as well as the type of beer you’re making. Generally speaking, dry yeasts typically require around 0.

25 ounces per 5 gallons of wort, or 1 teaspoon per gallon. However, liquid yeasts can vary drastically in the amount that is needed, from around 2 ounces for some lighter beers up to 5 or 6 ounces for stronger beers.

Therefore, for a general 5 gallon batch of beer, a good starting point is 2-4 ounces of liquid yeast, or 0.5-1 ounce of dry yeast. It’s important to note that you may need more yeast for certain high gravity or higher alcohol beers or for lagers or wheat beers.

Additionally, using a starter or cultivating your own yeast from a few packets can help ensure optimal fermentation, so it’s important to take these factors into consideration when figuring out how much yeast to use.

It’s also worth noting that underpitching (using too little yeast) can cause stuck and sluggish fermentations, while overpitching (using too much yeast) can cause reduced flavors, diminished hop profiles, and increased ester production.

Therefore, it’s always best to use the recommended amount of yeast to get the best possible outcome.

How much moonshine will a 10 gallon still produce?

A 10 gallon still will typically produce 8-10 gallons of moonshine. This amount can vary depending on the quality of the ingredients used and the still’s efficiency. For example, some states require that you use a minimum of 25 pounds of grain to produce 10 gallons of product.

The type and quality of your ingredients can also have an effect on the amount of product you produce. Generally speaking, if you have a 10 gallon still with good inputs and it is properly managed, you can expect to produce 8-10 gallons of moonshine.

How do you know when a moonshine run is done?

A moonshine run is considered done when the moonshiner has completed the process of distilling and collecting the alcohol. This includes cooling, distilling, and collecting the liquid in vessels such as barrels or demijohns.

If there is enough alcohol to fill more than one vessel, the moonshiner will have to decide when to stop the run; this is usually determined by the amount of time it takes to fill the vessels or the alcohol’s quality.

If a moonshiner is using the traditional method of open fire to make the alcohol, the moonshiner will watch for signs of the alcohol’s vapor rising. When the vapor is no longer visible, this indicates that the alcohol is finished and the run is done.

Additionally, the moonshiner will test the alcohol’s quality by taking sample tastes to determine if it is ready to be consumed. Once the moonshiner has determined that the alcohol is ready for consumption, the moonshine run is officially done.

What temperature should a stripping run be?

When determining the temperature for a stripping run, it’s important to consider the characteristics of the mash—specifically its ABV, color, flavor, and complexity. Generally, though, a stripping run should occur at a temperature between 152°F and 170°F.

At this temperature, the enzyme activity levels will be high enough to break down complex carbohydrates and proteins, while leaving more complicated flavors and aromatics intact. Additionally, this temperature will help ensure that the ABV is low enough to make the eventual spirit drinkable.

Higher temperature stripping runs may be necessary for mashes with a high ABV, but these runs can also strip away too much flavor. Careful monitoring of the stripping run is essential in order to ensure that the desired ABV and flavors are achieved.

In addition, it’s important to remember that a higher temperature does not necessarily equate to faster stripping. Ultimately, the temperature for a stripping run needs to be carefully tailored to the mash in order to achieve the desired result.

Do you discard Foreshots in a stripping run?

In a stripping run, the foreshots should not be discarded. The foreshots are a component of the distillate and have value to the distillation because they can reduce the time of the run. Foreshots typically have a higher concentration of volatile compounds such as esters, higher alcohols, aldehydes, and fusel oils which continue to be carried throughout the run and contribute to the flavor.

During the stripping run, the foreshots can actually help to sterilize the distillation equipment, as the volatile compounds have antibacterial properties. By not discarding the foreshots, the distiller can produce a more flavorful product in a shorter amount of time.