OldMedUser
Well-Known Member
My 12L pot still came with a thumper and fittings to hook it up tho I haven't used that yet. Are you talking after a single pass from the mash to hit 165?I usually get up to 165 with a thumper
Which is pretty good
The reflux is a one trick pony in my eyes
The one time I made moonshine using a simple sugar/turbo yeast mash I decanted the 6USG fermentation bottle into 1gal milk jugs, froze them then inverted over a pail to let the alcohol run out so I'd start distilling with something approaching 60% or better. Multiple passes will get it up to much higher proof but I am still hoping to get the column I need to fractionally distill even for ISO. Distilling naphtha just needs one pass to get it as pure as it will get when reclaiming the solvent.
Something I just found out recently was you can remove water from ISO with pickling salt. I had a part bottle of 70% ISO so I put a few Tbsps of salt into a mickey bottle then added the ISO and shook it up for 5min and let it separate. Supposedly a tiny amount of salt will be in the purified ISO so I'll run that through the lab still to get rid of any salt tho it's such a tiny amount that this final step isn't really needed especially if the oil is for edibles. Distilling ISO can be dangerous as it builds up ketones or something that can explode in the still with heat but they get trapped in the salty water layer.
It's hard to see the line of separation but it's there. just have to remove the top layer for cleaned up ISO.