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Newest "Water Purification Apparatus" (get all that nasty ethanol out of my H2O!)


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#1 Soliver

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Posted 05 May 2015 - 04:11 PM

Hey Peeps!

 

Here's the new setup -

 

I'm getting wicked-efficient use of my heat / fuel now - made a 10 gallon run in 4 hours Sunday.  It was a concept-still ... I dreamed it up and it took 2 days to get it all together, dig the pit, arrange the blocks, backfill, etc.  If I were to do it again I could probably make the whole thing in 2 hours, but that's the nature of invention, eh?

 

A lot of folks use propane - neato if your only goal is making your own hooch, but by the time you pay for the fuel, you may as well go to the liquor store and buy a few bottles of Grey Goose (well, not quite, but you know what I mean) ...

 

I used turbo-yeast for this batch ... that stuff is insane to watch - the top of the fermentation vessel was positively roiling with the stuff & the trap was literally frothing. 

 

Anywhoo - there it is  :)

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#2 Juthro

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Posted 05 May 2015 - 04:53 PM

I like it, and I hear you about not wanting to use propane, or electricity to heat with. Both are expensive.

So I take it this set up uses less fuel then the cast iron stove you had before? Do you have a ratio type guess at how much less, out of curiosity.

Edited by Juthro, 05 May 2015 - 04:54 PM.


#3 MagicWaffle

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Posted 05 May 2015 - 11:53 PM

Vintage heating, awesome! Back to basics. A very nice still, to bad you don't have full copper :-)

Good luck!

#4 Gladiatrix

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Posted 06 May 2015 - 12:49 AM

epic nostalgic setup!



#5 lost onabbey rd

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Posted 06 May 2015 - 09:13 AM

Nice looking set up sol

Love the heat jacket idea, bet it makes keeping that keg temp under control a hell of a lot easier. Is that sand in there?

#6 happy4nic8r

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Posted 06 May 2015 - 12:37 PM

Have you done a run yet? Or are you fermenting and making the new apparatus. Is the keg stainless or aluminum?



#7 lost onabbey rd

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Posted 06 May 2015 - 02:07 PM

How much purified water are ya getting out of that sewer sludge?

#8 Soliver

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Posted 10 May 2015 - 07:02 PM

Hey folks!

 

Thanks for the replies - we've been outta town for a few days ...

 

Juthro - I made a 10 gallon run and used three pieces of firewood (the kind you'd toss into a full size woodstove) split into smaller piecs - about six chunks per peice, a total of about 16 kindling-sized sticks ...

 

MagicWaffle - it's not all copper, but the column is filled 1/2 with copper mesh, and the output pipe connects to about 6 feet of copper for further cooling, etc.  Copper is great - I'd say slightly over-rated, especially with larger batches - only so much it can do - but it also bends easily... too easily.  I could drive my car over this column and it'd still work just fine ...

 

The keg is stainless - most are, but there's some aluminum ones floating around out there.  In the distilling community, 'aluminum' is a dirty word, right behind rubber & plastic - for any purpose, but all have their uses, I believe.

 

I just make the cuts from that last run - I'm guessing 3 quarts?  It's trickling through charcoal filter as I write.  I probably would have gotten more, but I ran this batch with turbo yeast, which is scary-weird and produces a very potent wash, but so much of it ends up in heads & tails that I don't think I'll use it again. 

 

But ... if you're looking to crank out popskull moonshine to sell to morons, I guess it would be keen.  Personally, I think I'll stick to distillers yeast for TPW and good 'ol bread yeast for my smaller craft batches.

 

:)

 

soliver


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#9 TurkeyRanch

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Posted 10 May 2015 - 08:54 PM

Turbo yeast for the win when making ethanol for solvent, but for drinking, I like distillers yeast or maybe a champaign yeast.

I have an established grape vine at my place, your still is making me think I should use them, make me some brandy for the winter. All that is required is digging my column out of a box and a dash of motivation.
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#10 Soliver

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Posted 11 May 2015 - 03:46 PM

Turbo yeast for the win when making ethanol for solvent, but for drinking, I like distillers yeast or maybe a champaign yeast.

I have an established grape vine at my place, your still is making me think I should use them, make me some brandy for the winter. All that is required is digging my column out of a box and a dash of motivation.

 

I'm with ya there ... I have five quarts of drinkable product, but nowhere near as nice as the four quarts I got from the last batch using distillers yeast.  I've never tried champagne yeast before - maybe next time around  :)

 

soliver


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#11 TurkeyRanch

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Posted 11 May 2015 - 04:12 PM

I like champaign yeast for fruits, honey, ciders. . . Never tried it on corn or grain thou, only made shine a few times and I think I used distillers yeast every time. If you do try the champaign years to make shine, report back on how it is.

It is really good having you back Solly.

Edited by TurkeyRanch, 11 May 2015 - 04:13 PM.

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#12 TurkeyRanch

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Posted 11 May 2015 - 04:16 PM

Just realized something.

I changed my user title to Dancin' Deviant a few months ago, and I think it was subconsciously inspired by your user title, which has been "Deviant" for as long as I can remember. I must have been thinking bout you. Funny you popped back in just after that.
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#13 Soliver

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Posted 12 May 2015 - 03:01 PM

Just realized something.

I changed my user title to Dancin' Deviant a few months ago, and I think it was subconsciously inspired by your user title, which has been "Deviant" for as long as I can remember. I must have been thinking bout you. Funny you popped back in just after that.

 

Dammit.  You weren't supposed to make that connection.  Now I have to move all of the cameras.  Don't look behind the woodpile for a few days, m'kay?    :)

 

I stirred up ten gallons of the first 'shine recipe I ever tried - curious to try it through the new still.  It's just 12 pounds of sugar, 10 pounds of corn meal, mixed in with 8 tsp of distillers yeast ... the kitchen smells like a bread factory.  I'm running it this weekend; we'll see how it goes. 

 

I've been sticking to sugar & nutrient washes, trying to get a super-neutral vodka without too much fuss, but some of my pals are bitching because "it doesn't taste like moonshine"  ???? WTF?  Ah well - some folks won't believe they're drinking homemade hooch unless it tastes like shit, I guess. 

 

It's good to be back.  Thanks for noticing  :)

 

soliver


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#14 TVCasualty

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Posted 12 May 2015 - 03:18 PM

Sweet rig!  :thumbs_up:

 

 


I'm with ya there ... I have five quarts of drinkable product, but nowhere near as nice as the four quarts I got from the last batch using distillers yeast.  I've never tried champagne yeast before - maybe next time around  :)

 

soliver

 

 

 

Maybe try filtering the turbo yeast batches with activated charcoal to improve what should be a lack of flavor? Some people like to filter store-bought vodka through a Brita filter (that's dedicated to filtering vodka, unless you don't mind funny-tasting water) which really does seem to smooth it out when I tried it; I convinced a friend to try it with his filter awhile back since I wasn't going to go buy one just for filtering vodka! (glad it worked or he probably would've been rather annoyed...)


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#15 Cue

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Posted 12 May 2015 - 04:41 PM

I should see about getting the ethyl out of my water, because I'm allergic to it (it makes me dizzy).


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#16 Soliver

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Posted 13 May 2015 - 03:25 PM

Sweet rig!  :thumbs_up:

 

 


I'm with ya there ... I have five quarts of drinkable product, but nowhere near as nice as the four quarts I got from the last batch using distillers yeast.  I've never tried champagne yeast before - maybe next time around  :)

 

soliver

 

 

 

Maybe try filtering the turbo yeast batches with activated charcoal to improve what should be a lack of flavor? Some people like to filter store-bought vodka through a Brita filter (that's dedicated to filtering vodka, unless you don't mind funny-tasting water) which really does seem to smooth it out when I tried it; I convinced a friend to try it with his filter awhile back since I wasn't going to go buy one just for filtering vodka! (glad it worked or he probably would've been rather annoyed...)

 

Activated charcoal is a wonder product ... I got a big jug of it from an aquarium supply place for about $18, and the cool thing is that it's 100% reusable.  I use about 1/3 of the jug to filter about 4-5 quarts, then I toss it in the oven on a tray for a few hours to cook off the esters and shit that get trapped in there.  I've found that 3-4 passes really makes so-so shine pretty good, and if I have a quality wash and a good run, I can pass it through 4-5 times and have an end product that's so neutral it's actaully scary. 

 

Some stuff comes out like water that burns your stomach - I tend to like a lil' bit of flavor... most of my good sugar washes come out after 3 passes tasting a bit like saki, but at 45% alcohol you can't toss it back like saki without experiencing what I call

 

"The Moonshine Time Machine"  -   suddenly I'll look at the clock .. "shit .. it's 12:30am .. WTF happened to the last 3 hours?"

 

:)

 

soliver


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#17 happy4nic8r

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Posted 13 May 2015 - 03:44 PM

They have some really strange filters I have found out. Who would think charcoal, but it's a shit magnet. 

 

Even filters air.



#18 TVCasualty

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Posted 13 May 2015 - 04:08 PM

 


Activated charcoal is a wonder product ... I got a big jug of it from an aquarium supply place for about $18, and the cool thing is that it's 100% reusable.  I use about 1/3 of the jug to filter about 4-5 quarts, then I toss it in the oven on a tray for a few hours to cook off the esters and shit that get trapped in there.  I've found that 3-4 passes really makes so-so shine pretty good, and if I have a quality wash and a good run, I can pass it through 4-5 times and have an end product that's so neutral it's actaully scary.

 

 

I guessed that you were probably already on to that but just wanted to make sure.

 

I've found that adding three really sweet, fresh strawberries per quart (soak for a week or so before drinking) makes for one of the tastiest ways to get my 'shine on, even if the shine had been slightly burnt in the last run or something equally unfortunate.

 

It's almost too tasty, as I assume you're already aware: "I just started the Strawberry Moonshine Diet and I've already lost three days!" :blink:


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#19 Soliver

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Posted 13 May 2015 - 09:20 PM

Due to the season, I'm rocking dried apricots in the 'shine.  5 per quart seems to be a magic number, but once the raspberries ripen, I plan on making use ...

 

It's really interesting how this stuff is ... just so-so when new, but after a week of just sitting in a jar, it seems to come to terms with itself and becomes a wonderful substance.  Especially with a dash of fruit-of-choice.

 

The tough part is leaving it alone.  I do so love a home-made intoxicant, and unlike shrooms, 'shine can be enjoyed on a more regular basis.  Good stuff there.

 

:)

 

soliver


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#20 Skywatcher

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Posted 13 May 2015 - 09:34 PM

I have occassionally brewed an English ale since I was 17,

but when you said the majic word "Apricot", a small chain reaction went off and I think I may now need to begin some equipment gathering for some shine. 






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