I like the fact you add in the video all the oh no moments! It just shows we all have those moments! I would stop listening to all the UA-cam experts out there that know how your still works! Back in the day when temp was hard to control that’s what a thumpers design was for! If your boiler was to hot your thumper allowed for better control! You will find what works best for you! Keep it up thanks for taking the time on the making this video
I really have enjoy your videos. I normally use a 27 gallon conical fermenter (Blichmann Fermenator) with the leg extension kit and casters. This allows me to rack it directly from the fermenter by gravity feed (since it sets so high) using the racking arm that is built into the fermenter. It doesn't get any easier than this. The initial investment was about $1,000, but it was probably the best money I ever spent. I'm in your age group and have a bad back, so it's a necessary investment. Happy distilling!!
Squeezing the bag seriously defeats the purpose if you are impatient grab the bottom corner and lift it slightly to utilize unused parts of the filter bag then the other bottom corner if necessary. Don't squeeze it especially for the final racking. The other recommendation is keep your fermenter tilted for a few days prior to racking and tilt your receiving vessel at the start of 1st racking . This will give you a nice bare section of floor to siphon from . All the trub will be on the othet side. Cat litter (bentonite) is used a lot for clearing wine but we ain't stopping at wine 😉.
Well that was a lot of work straining and syphoning, a wonderful demonstration of how not to do it. all the time fearing seeing the whole lot crashing to the floor. A bit of insulation from the top of the pot to the thumper would help cut down on the propane use. I hope the end result is worth it.
Yeah it keeps on the edge of your seat, kind of makes you cringe . There is a dozen ways to do it and this is not the way from every direction. Keep at it and you will get it, fun hobby
Lol I know this is an ancient video at this point… but if someone is giving advice about what temp your boiler should be running… do not take that advice. Liquids boil at the temp they boil. There is no changing or altering it. Pure water boils at 212. You can’t boil at 213 or 211. Increasing the heat input will only increase vapor speed, it will not ever change the temp that liquid in the boiler.
Temp doesn't matter in your boiler because you can only go as high as 212f unless you have a thumper and if you are asking that question you should not be running a thumper. Watch your output drip ,drip drip, pooouurrr, drip, drip, drip, pooouurrr should be coming out like that👆😃 don't need thermometers . They only make a VERY simple thing complicated, you won't find any thermometers on any old-school legit stills I'd recommend learning how to determine heads from hearts and tails the cut makes or breaks the spirit and really if you screwed that up you can always redistill it
You're gonna have a little bit of yeast when you use a siphon, but not nearly as much as what you do when you pour like you were. Siphoning takes longer to transfer the fluid, but well worth it in the end product.
I appreciate the fact that you are willing to video your process. However, you did almost every possible thing wrong imaginable as far as racking the product is concerned. You are definitely an impatient person. If you have a fruit fermentation in separate carbons, you should siphon them individually and add them together. I still like your videos. Good luck and God bless.
No pro here. Use the clip that comes with the siphon. Put the siphon tip at the top of the sediment. Secure the siphon clip just above the point with duck/craft tape. Works every time.
I like the fact you add in the video all the oh no moments! It just shows we all have those moments! I would stop listening to all the UA-cam experts out there that know how your still works! Back in the day when temp was hard to control that’s what a thumpers design was for! If your boiler was to hot your thumper allowed for better control! You will find what works best for you! Keep it up thanks for taking the time on the making this video
I really have enjoy your videos. I normally use a 27 gallon conical fermenter (Blichmann Fermenator) with the leg extension kit and casters. This allows me to rack it directly from the fermenter by gravity feed (since it sets so high) using the racking arm that is built into the fermenter. It doesn't get any easier than this. The initial investment was about $1,000, but it was probably the best money I ever spent. I'm in your age group and have a bad back, so it's a necessary investment. Happy distilling!!
Squeezing the bag seriously defeats the purpose if you are impatient grab the bottom corner and lift it slightly to utilize unused parts of the filter bag then the other bottom corner if necessary.
Don't squeeze it especially for the final racking.
The other recommendation is keep your fermenter tilted for a few days prior to racking and tilt your receiving vessel at the start of 1st racking . This will give you a nice bare section of floor to siphon from . All the trub will be on the othet side. Cat litter (bentonite) is used a lot for clearing wine but we ain't stopping at wine 😉.
Well that was a lot of work straining and syphoning, a wonderful demonstration of how not to do it. all the time fearing seeing the whole lot crashing to the floor. A bit of insulation from the top of the pot to the thumper would help cut down on the propane use. I hope the end result is worth it.
Yeah it keeps on the edge of your seat, kind of makes you cringe . There is a dozen ways to do it and this is not the way from every direction. Keep at it and you will get it, fun hobby
Lol I know this is an ancient video at this point… but if someone is giving advice about what temp your boiler should be running… do not take that advice. Liquids boil at the temp they boil. There is no changing or altering it. Pure water boils at 212. You can’t boil at 213 or 211. Increasing the heat input will only increase vapor speed, it will not ever change the temp that liquid in the boiler.
Temp doesn't matter in your boiler because you can only go as high as 212f unless you have a thumper and if you are asking that question you should not be running a thumper.
Watch your output drip ,drip drip, pooouurrr, drip, drip, drip, pooouurrr should be coming out like that👆😃 don't need thermometers . They only make a VERY simple thing complicated, you won't find any thermometers on any old-school legit stills I'd recommend learning how to determine heads from hearts and tails the cut makes or breaks the spirit and really if you screwed that up you can always redistill it
I sure do love your set up mate. Cheers from Aussie.
I love watching your videos. Maybe share a shot with us after you finish?
Great video! 👍
Love all the comments, Insulating the thumper and keeping the siphon tip attached is a great idea
You're gonna have a little bit of yeast when you use a siphon, but not nearly as much as what you do when you pour like you were. Siphoning takes longer to transfer the fluid, but well worth it in the end product.
I appreciate the fact that you are willing to video your process. However, you did almost every possible thing wrong imaginable as far as racking the product is concerned. You are definitely an impatient person. If you have a fruit fermentation in separate carbons, you should siphon them individually and add them together. I still like your videos. Good luck and God bless.
No pro here. Use the clip that comes with the siphon. Put the siphon tip at the top of the sediment. Secure the siphon clip just above the point with duck/craft tape. Works every time.
Thanks for comment
Is your name Gerry ?
Nope, but you can call me Choo Choo Charlie based on another post
ᑭᖇOᗰOᔕᗰ 💥
Just could not understand most of what you were saying.