I was too busy cleaning it up to take a lot of pictures but I have some of the cap and a little of the mess from half way through cleaning it up.

Naturally, the government is none too keen on surrendering its share of the revenue raised by a Nation filled with alcoholics…. With a slightly sweet finish, this sipping vodka can be enjoyed straight from the freezer or used as part of your favourite cocktail. Siphon out the liquid in to the still, leave behind the solids at the very bottom, this is mostly yeast. At this point if you dip a sterilized teaspoon in to the liquid and taste it, it should be slightly sweet which is great.chop them up like you would be making mash potato, I chopped most of mine up in to 8 pieces, put them in your source pan with a little water. when making your cuts, its not as cut and dry as doing it specific percentages, its more about the taste of the spirit.

Give the fermenter a good stir and pop the lid on, wrap it in blankets to keep the heat in and leave it over night, don't forget to cover the top as a lot of heat is lost here. When whiskey comes out of the still, it's so clear it looks like water—and moonshiners bottle it just like that. TO RECAP: when it comes to proof, the spirit must exceed the 95% ABV threshold during distillation to be a vodka, whereas it cannot exceed the 95% ABV threshold during distillation to be a whiskey. Following traditional methods, we only use the best natural ingredients for our spirits and liqueurs. And there isn’t much of a difference at all between unaged whiskey and moonshine; they largely have the same production process.Take the blanket off the fermenter and fill it up with a mixture of hot and cold water, you want to aim for a temperature of around 70 degrees C, if it's hotter it doesn't matter you will just have to wait for it too cool down, you want to take it up to just over the 23L marker.

IMPORTANT NOTE: you do not want ANY leaks in your still, this is very very dangerous, Alcohol vapor is denser than air and will drop to floor level, and if you are running your still on a gas burner BOOM! Just like the gangsters during the American Prohibition, we bottle these in original Mason Jars, resulting in a unique tasting experience. You can keep the heads and foreshots from each run you do and when you have enough you can run them again, I collected around 1. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.Where possible you want as much copper in your still as you can, this helps to remove the nasty tasting sulfides from the spirit. With this one I had a little bit of an accident/mistake which I will go in to later so that you can avoid making the same mistake that I did.

Strain the water out of them and pop them in your fermenter, I wrapped a blanket round mine to keep the heat in while I boiled up more potatoes. As long as the spirit coming off the still is at or above 95% alcohol by volume (ABV), and as long as it is then cut with water to no less than 40% ABV when bottled, you’ve got a vodka. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. stir your yeast in to the jug and let it sit until the fermenter has reached the working temp of the yeast, then pour it in and give it a good stir, try and get some air in there with it if you can this will help the yeast get going before it gets in the main fermenter and should speed things up a little.