I just run 1 time down to 40% and stop..throw out 1st 2/3 quart...keep the rest...clear as a bell...cut it down to 80s proof and throw toasted oak chips for 2 weeks..🎉110 Digiboil 8 gallon with 2 inch column..pack with copper mesh...❤

Super helpful video Boo! Thanks.

Fantastic to see you didn't cut the "puke" overflow due to overfilling the still in this vid. I myself would have maybe make this mistake myself. Learning what not to do is very important. Thanks for your great content. 👍

Good info 👍👍 Thanks. I'd like to see the complete still. Big column, big condenser, Have a good weekend.

Good info glad you guys started having more of an presence on KZfaq.

Great video! I learn something from all your videos

Nice one Boo, thanks again for the tips. 👍.

Mate good video explained things that were easy to understand thanks

I do Rum and use: 4 cups Strap Molasses and 4Lbs Pure Cane Sugar (Sugar in the Raw), 1Tabs 5.2, 1Tabs Acid Blend, 1Tabs Citric Acid and 1Tabs Angel Yellow starter yeast and mix with a drill and paint stirrer for 2 min then put 6 gal in the first run. I get about 14% ABV and I only put in 6 gal in my 8 gal still. (Edit/Add) - I do NOT like "Puking" so when the kettle's reaches 185*F I turn off the gas and let my home made BrewBoss controler take over. I keep the "Head temp at 70*F for a few minutes and checking my site glass every few minutus for fluctuations and raise it 5*F ever 5 min or so until it reaches 148*F. I keep it there until I get 59ml in a small container then I change to a leader container. (The methane I get is saved to light the charcoal for my Korean BBQ). and increase the head temp to 173*F for an hour, then I change to a large gal container and increase the head temp to 187*F for 10 to 12 hours or when the drips stop. I turn the heat off and let it cool down. The next morning I drain about 3gal into the keg this batch came from and fill the kettle up to 6 gal from the next keg and do it again until all kegs are used (one day at a time). I ferment in my 5 gal kegs so I only put in 4.5 gal in each one. When I finish a "Pot Still run" the next morning I drain 3 gal off into the keg it came from then add about 1.5 gal of water, 4lbs sugar, 1Tabs 5.2, 1Tabs Acid Blend, 1Tabs Citric Acid and 1tabs Angel Yellow starter yeast. Wait 2 weeks and do it again. Happy brewing ;

Good job guys

i like your learning video !

Love your videos. They are very informative. Do you have any for beginners to learn the set-up and process for distilling, including heating requirements, cooling method, etc? If these do not exist, can that be a topic for a future video. Thanks!

what size column is that?

You make it look like the step of cold-crashing the yeast is not necessary. Are you storing the wash in a refrigeration untit beforehand. What about de-gassing?

Hi, wish you'd have showed how you are straining, or filtering those ferments you are running. Using a water heater element, your wash has to be really clean, or particles burn, and taste bad

Do you offer that funnel on your website definitely gota pick one up

What temp is your still running during this run and does it differ from the spirit run? I see you have a temp gauge at the top of your tower

Why not strip down to near 0% ? You put effort into making that alcohol and it's going to be cleaned up anyway. There's some big flavors in tails . Low wine often needs to be diluted to +/-40% when you do your spirit run ,why not use some water from the strip to achieve the correct proof being flavorful versus straight flavorless water. If the goal was to make a neutral spirit , water makes complete sense to me . That said you're making whiskey and, would seem that any chance to crowbar flavor in, why not ? Anything negative will be addressed during the spirit run correct?