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Freebeezes

can I put a drain on my carboy. When I siphon off the mash there’s at least 1 to 1.5 gal left behind. I thought a spigot with a couple of inches of stainless screen would do the trick to retrieve it.

I decided to leave it in and shake it up every so often but leave it settled on the bottom when pouring. Taste great!!!

Well after the wine run it proofed at 125. I then proceeded to go with a recipe for apple pie but I tweaked it with part of another recipe so it’s kinda cinnamon vanilla apple pie. It came out dark but Taste great! Now a lot of the cinnamon and other spice settle to the bottom. Should I strain...

So if I want to run a second run can I put my previously distilled liquor into the wine I’m going to run now? What I will be adding is 35%.

That makes sense. A pretty good storm just rolled in so I know there was a pretty good pressure change. So it’s in the pot now

So after a week my mash quit bubbling. I have it a week to clear (settle) when I opened it to run it I discovered a yellowish crust like floating on top and bubbling again. Now it smells and taste a little like beer. So what to do-wait for it to stop again or strain it and run it now???? HELP!!😬

I will definitely give that a try. I’m just above sea level

The double boiler sounds good. I wonder how it effects the heating time?

ANY HELP is greatly appreciated!!!

You can’t insult someone that don’t know what their doing. Lol and I don’t. I ordered the malted barley on line. I put it in after the corn cooled. Didn’t strain it I was going to let it settle and siphon it off to distill.

Yes I mashed all including sugar. It fermented for a week and now I’m letting it rest to clear. Thanks

I bought a 2.5gal onion type still. My question is does anyone know how much distilled product I should get. My mash is 5 lbs cracked corn, 1.5 lbs malted 2 row barley and about 2 lbs of sugar. Water and a pack of yeast.