A 50 gallon still has the potential to produce a lot of distilled spirits, but the exact amount of production will depend on several factors such as the type of still, the purity of the fermented wash, and the ideal operating conditions.
Generally, a 50 gallon still will yield anywhere between two and five US gallons of pure alcohol per run. That translates to around five to twelve US gallons of finished whisky or other spirit depending on the proof and the amount of water used for dilution.
It’s important to note that those exact figures can vary significantly. For example, if the still doesn’t achieve adequate reflux, the amount of alcohol produced may be lower than expected. On the other hand, if a higher proof is used or if you attempt several back-to-back runs, the yield can be higher.
Ultimately, the only way to know for certain how much of a particular spirit you’ll manage to produce with your 50 gallon still is to experiment and see for yourself.
Do column stills run continuously?
No, column stills typically do not run continuously. They have start-up and shut-down procedures that must be followed before and after running the still. The duration and frequency of operation can vary depending on the volume of product being produced and the production goals for the distillery.
A column still typically runs for four to eight hours at a time, but can run up to 16 hours. Generally, distilleries will run a column still a couple of times a week, and the still may be shut down for maintenance or to make process adjustments.
Can you make whiskey in a column still?
Yes, you can make whiskey in a column still. A column still, also called a continuous still, is a type of still used in distilling spirits. It is called a column still because the ethanol vapor, water, and other substances will all move through various columns of material, like trays and packing, to be separated and collected.
This is different than a traditional pot still, which is heated up with a direct heat source and will produce a much more concentrated ester, like a single malt whiskey.
In the column still, the mash is pumped into the top of the first column and is heated up. This vaporizes the ethanol and other particles in the mash, and causes them to move through the packing and up the system.
The higher temperature column holds the heavier elements and will produce things like fuel alcohol and oils, while the lower temperatures will have the lighter compounds and eventually be collected as the distilled spirits.
The whiskey produced in this manner can be quite flavorful and robust depending on the process chosen. You can create a fuller bodied whiskey, and also create a lighter, smooth whiskey with a column still, so it can yield a variety of results depending on the conditions and types of materials used.
How can you tell the proof of moonshine?
Proof of moonshine is a type of mathematical relationship between two complex objects which can be described as having a “shadow” or “mirror” relationship; specifically, the two objects have an identical number of symmetries.
One of the most famous examples of this is the Monster group, which is a particular type of finite group that has an astounding number of symmetries. This type of mathematical connection provides a symmetry between certain objects and can play a key role in understanding various subjects such as string theory and black holes.
To tell the proof of moonshine, one first needs to understand the Monster group and its associated symmetries. In its most basic form, the Monster group can be thought of as countless copies of a certain type of group all glued together.
In other words, each group is the same as the group before it, but with a few more elements. Each new element produces another symmetry. When all of these symmetries are taken together, they can form a strong mathematical link between certain objects, such as those related to string theory and black holes.
Once the Monster group and its associated symmetries are understood, one can proceed to investigate a specific type of moonshine. Specifically, one needs to investigate certain number-theoretic objects known as McKay-Thompson series which, when mapped to the Monster group, produce certain mathematical links between various objects.
In summary, the proof of moonshine is a type of mathematical relationship that utilizes the Monster group and its associated symmetries, as well as McKay-Thompson series to form links between certain objects.
Understanding this relationship can provide insight into a variety of complex topics such as string theory and black holes.
What temperature should you run a still?
The temperature you run a still at depends on the type of spirits you are distilling and the type of still you are using. Generally, if you are distilling clear spirits such as vodka, rum, or gin, you want to run the still at a low temperature between 175°F and 200°F (79°C and 93°C).
If you are distilling whiskey, whisky, or other spirits, you will want to run the still higher temperature of between 205°F and 212°F (96°C and 100°C). It is important to note that the Fahrenheit temperature listed here is for the vapor temperature and not the liquid inside the still.
Liquids in still generally won’t exceed 150°F (66°C). The amount of heat you are using also depends on the type of still. A pot still, for example, will require more heat than the fractional column of a reflux still.
It is important to be careful when operating a still as potential hazards like fire, burns, and other injuries can occur. When in doubt, consult with an expert in the field before operating your still.
How much moonshine should you discard?
The amount of moonshine you should discard depends on several factors, such as the source of your moonshine and what type of moonshine you are making. Generally, when distilling moonshine, it is recommended to discard the first 30-50 milliliters and the last 20-30 milliliters that come off the still.
The first liquid off the still is generally the most volatile and the last liquid is generally the least pure. Discarding these amounts gives you the best chance at producing clean moonshine with a good flavor profile.
It is also recommended that when producing moonshine, you should avoid unpurified moonshine and discard any that smells chemically or overly sour. In addition, if there is any clear liquid that smells off, it is recommended to discard it too as it is likely unenjoyable.
In order to ensure a good end product, it is important to not only discard the right amount of moonshine, but also to practice safe distilling. This means avoiding contamination from the container you’re using and ensuring that the equipment used is clean and sanitized.
By following the proper safety and distillation guidelines and discarding the correct amount of moonshine, you can ensure that your end product is clean, pure, and of the highest quality.
How much mash do you put in a 5 gallon still?
The answer to how much mash you should put into a 5 gallon still depends on a few factors. For a basic setup, the minimum amount of mash you should add is 10lbs of grain. However, this number can increase, depending on the type of spirit you are making.
For a higher proof spirit, you can increase the mash recipe, up to 18lbs or so of grains. This will allow for a higher alcohol content in your finished product and an increase in flavor.
You should also consider the size of your still and your distillation time. If you are planning to take a long time to distill, then the amount of mash you need can be slightly lower; this is because the mash will have more time to steep and extract flavors.
Ultimately, the mash recipe for your 5 gallon still will be dependent on the type of product you are making and the amount of time you are able to dedicate to distilling. However, as a general rule of thumb, 10lbs of grain is the minimum amount of mash you should use in a 5 gallon still.
How many pounds of sugar do I need to make 5 gallons of mash?
The amount of sugar needed to make 5 gallons of mash will depend on the type of sugar you are using, as well as the desired final gravity of the mash. In general, for each pound of sugar you can expect to achieve 1.007-1.
009 points of gravity in a 5-gallon batch. Therefore, to achieve a desired gravity, you can calculate the amount of sugar needed with the following formula: (Desired Gravity x 5 Gallons) / 0.007 = Number of Pounds of Sugar Needed.
For example, for a desired gravity of 1.050, you would need 48.26 pounds of sugar in a 5-gallon batch: (1.050 x 5) / 0.007 = 48.26.
How long does it take to distill 3 gallons of moonshine?
Distilling 3 gallons of moonshine can take anywhere from 8-20 hours, depending on a number of factors. For example, if you are using a pot still, it could take as long as 20 hours to distill 3 gallons, since it takes a longer time to heat the liquid and collect the vapor.
Alternatively, with a reflux still it would take significantly less time, upwards of 8 hours. The type of still, the purity of the water, the size of the batch, and the temperature of the mash all affect how quickly the process will take.
Also, certain types of stills need to be adjusted more frequently, which can add hours of time as well. Ultimately, the time it takes to distill 3 gallons of moonshine could vary anywhere between 8-20 hours.
What are the different parts of a moonshine still?
A moonshine still consists of several essential parts, all of which come together to complete the distillation process. The main components are the boiler, the thump keg, the worm, the condenser, and the collection system.
The boiler is where the mash – the combination of grains like corn, rye, or barley – and water are heated. This mixture is also known as beer, or “wash,” and it converts starch into fermentable sugars.
This fermented liquid is then heated in the boiler until it begins to boil and evaporate, separating the alcohol from the water.
The thump keg is placed next to the boiler, and it absorbs the heavier molecules such as oils and fusel spirits that cannot evaporate. These provide a distinctive flavor to the moonshine, and the end product can be modified according to the flavor profile desired by the distiller.
Next comes the worm or coil, which is a copper tube filled with cold water and placed above a trough of cold water. It helps cool down the vapors as they exit the boiler, and condense them into a liquid form.
The resulting liquid is known as “low wine,” and contains the heavier molecules that are removed in the thump keg.
The condenser is then used to further cool the vapors, and it consists of a long tube filled with cold water and bent into a loop. As the vapors pass through the loop, they condense and are collected in the collection system.
The collection system includes a clean jar to collect the product, a filter, and a hydrometer to measure the alcohol content.
Finally, the moonshine is ready to be stored and served!
What are the parts of a still called?
The parts of a still are typically referred to as components. Depending on the type of still, the components can vary. Generally, however, a still includes a boiler, a condenser, a cap and a piping system.
The boiler is the main part of the still and is where the mash, or liquid to be distilled, is heated and vaporized. It is often referred to as the vessel and can be either a pot or a pressure cooker, depending on the amount of heat needed for the distillation process.
The condenser is needed to cool the processed vapor, turning it back into liquid form as it leaves the still. This is done by running the vapor through pipes or coils that are filled with cool water or other cooling medium.
The cap is the top of the still and acts a s sort of lid, preventing the vapors from escaping.
Finally, a piping system connects the different components of the still together and allows the vaporized liquid to move through the still and into the condenser. These pipes are often made of copper and are connected with a variety of fittings, valves, and other components.
What can you do with moonshine heads?
Moonshine heads can be used for a variety of purposes depending on your preference and desired outcome. You can use them to flavor your spirits, add complexity to your drink, as a wholesome distillate, distill your own essential oils and botanical extracts, or as a base for making cordials and liqueurs.
For flavoring your spirits, one can use the heads’ higher-alcohol content to give some extra “oomph” to your favorite libation. The heads can also be used as a base for distilled essential oils by boiling off the alcohol and leaving the essential oil in the head.
Adding the heads to a liqueur like creme de cassis gives the liqueur an added depth of flavor. Finally, for those looking for an alcohol base for cordials, heads are perfect for this, as the higher ABV will help the cordial keep its sweetness over time, rather than having it evaporate.
How much head do you throw away when distilling?
When distilling, the amount of head you throw away typically depends on the type of spirit you are making and the equipment you are using. Generally speaking, head loss can range anywhere from 0.5-3 percent.
This loss primarily comes from stripping out the heavier, more pungent flavors that can affect the taste of the finished spirit, and it is helpful to throw away the head in order to keep the spirit clean tasting.
When it comes to head loss, it is important to make sure that you are removing enough while still leaving some of the more desirable flavors from the start of the distillation process. It is also a good idea to pay attention to how you are handling the liquid.
Distillation is a slow process and if you rush it, you run the risk of having higher head losses.
Finally, it is important to keep an eye on the temperature during distillation. As temperatures increase, so does the amount of head loss. If you are running the distillation too hot, you could end up throwing away too much of the flavorful portion of the spirit and end up with an inferior taste in the finished product.
Why do you throw away the first bit of moonshine?
It is important to discard or “throw away” the first bit of moonshine because it contains potentially dangerous contaminants and impurities that could lead to health risks if consumed. During the moonshine distilling process, the mash is boiled and the vapors are trapped and condensed in an effort to create a higher-proof spirit.
However, certain substances found in the mash, such as esters, acids, and other impurities, can become concentrated during the distillation process. Therefore, the first bit of moonshine that comes off the still (commonly referred to as the “foreshots”) contains a higher concentration of these impurities, as they are the first to be vaporized and condensed during the distillation process.
Discarding this bit of liquid helps to ensure you don’t consume dangerous contaminants and impurities.
How full should I fill my moonshine still?
It is important to pay attention to the capacity of your moonshine still and not to overfill it. Depending on the type of still you have, you can fill it up to three-quarters full. However, some stills are only designed to be filled up to half full.
When it comes to distilling alcohol, it is important to adhere to the manufacturer’s recommendations to ensure safety. Adding too much liquid to your still increases the risk of clogging, boil-overs, and other distilling mishaps.
To determine how full to fill your still, you should check the manual or other materials that came with your still. Furthermore, be sure not to fill the still all the way up to the neck of the still or the thermometer that are sometimes installed on the still to measure the temperature of the liquid.
How much grain do I need for a 5 gallon moonshine mash?
To calculate the amount of grain needed for a 5 gallon moonshine mash, you will need to know the specific gravity of your wort. The specific gravity of wort is a measure of the density of the solution compared to water.
The higher the specific gravity, the more sugar is dissolved in the water and the more fermentable the mash will be.
The specific gravity of your wort is dependent on the amount of grain you use in your mash. For a 5 gallon moonshine mash, you will need between 2-4 pounds of grain. The amount of grain you use will also affect the alcohol by volume (ABV) of your moonshine.
To calculate the ABV of your moonshine, you will need to know the specific gravity of the wort before fermentation and the specific gravity of the wort after fermentation.
The specific gravity of the wort before fermentation is referred to as the original gravity (OG). The specific gravity of the wort after fermentation is referred to as the final gravity (FG). The difference between the OG and the FG is the amount of sugar that has been fermented by the yeast.
To calculate the amount of grain needed for a 5 gallon moonshine mash, you will need to know the specific gravity of your wort. The specific gravity of wort is a measure of the density of the solution compared to water.
The higher the specific gravity, the more sugar is dissolved in the water and the more fermentable the mash will be.
The specific gravity of your wort is dependent on the amount of grain you use in your mash. For a 5 gallon moonshine mash, you will need between 2-4 pounds of grain. The amount of grain you use will also affect the alcohol by volume (ABV) of your moonshine.
To calculate the ABV of your moonshine, you will need to know the specific gravity of the wort before fermentation and the specific gravity of the wort after fermentation.
The specific gravity of the wort before fermentation is referred to as the original gravity (OG). The specific gravity of the wort after fermentation is referred to as the final gravity (FG). The difference between the OG and the FG is the amount of sugar that has been fermented by the yeast.
To calculate the ABV of your moonshine, you will need to know the specific gravity of the wort before fermentation and the specific gravity of the wort after fermentation.
The specific gravity of the wort before fermentation is referred to as the original gravity (OG).
To calculate the OG of your wort, you will need to know the weight of the grain you will be using in your mash and the volume of water you will be using. For example, if you are using 2 pounds of grain in your mash and you are using 5 gallons of water, your OG will be 1.040.
The specific gravity of the wort after fermentation is referred to as the final gravity (FG).
To calculate the FG of your wort, you will need to know the weight of the grain you will be using in your mash and the volume of water you will be using. For example, if you are using 2 pounds of grain in your mash and you are using 5 gallons of water, your FG will be 1.010.
The difference between the OG and the FG is the amount of sugar that has been fermented by the yeast.
To calculate the ABV of your moonshine, you will need to subtract the FG from the OG. For example, if your OG is 1.040 and your FG is 1.010, your ABV will be 4%.
