Originally Posted by
Dumpster-Dee
Gus, I love reading your stuff even though I don't comprehend a quarter of it. BTW, is that moonshine in the jug you have there....you gonna tell us how you make that too !! lol
The bottle has nitric acid in it, A friend of mine had a still called a reflux column it produced 96% pure alcohol first run.
A reflux works so well because alcohol evaporates at 176f while water turns to steam at 210, the marbles in the column are pre heated by the alcohol coming off first. But the marbles in the column have to reach 176f before anything will pass into the condenser.
Any water coming into the column finds the marbles cold even at 176 and re-condenses back, hence the name reflux.
You can always pick out the shiners in the super market, they're the older guys hanging around the sugar isle with the large push carts. My opening line into a conversation is to ask what strain of yeast are they using.
Champagne yeast was my favorite, it has a much higher tolerance for alcohol and will produce much more than other yeasts which die off as the alcohol content rises in the mash.
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