Traveling near Hue and a lot of the houses in small towns have stills. I commented to my brother in law. He made sure I had several water bottles full to take home.
the first one starts in the low 60% then I get another jar of about 55%, then a few more until down to about 47% after that is starts to get that wet newspaper smell so I just throw that out. haven't double distilled any, but maybe would make a small stovetop still for small batches the 55% - 60% is the sweetest. I dilute that down to 30 or so for drinking but some people want the 60 because its "manly"
Chilling the worm is needed because it's the difference in temp that turns the steam back into liquid. Without keeping the worm cool, it will heat up and steam will come out the end and there goes all your hard work up in steam.
I don't know what rice he has. I'm trying to make some of this with sticky rice. It has more starch in it. I'm trying a short cut using amylase enzyme. It should cut the fermentation time in half.
Hi mate, have you tried 'Yellow label ANGEL yeast for liquor'? No need to gelatinize the rice just add it too warm water and it does the rest, the yield is a bit low though.
here is one for ya , the 47% save it and find a 5 gallon wooden keg and make a thumper your tube going into the thumper make a 4 or 5 inch V in it and toss your backing in it , for a higher yield that way you can temper it back to the proof or percent you want ? , I enjoy you vid on making the cap on your pot , thanks
in the pipe going sideways between thermostat and copper tube, is it just a fat pipe or do u have steel wool or something else in it? also ur thermostat only goes to 100, i thought to get the best vaper u would shoot for 190f? is it in celcius? which i was told is just below where water mostly vaporizes which i was told is 212f.
Interesting process to watch. I'm kind of envious because I'd love to try distilling my own alcohol. It just happens to be illegal where I am, at the present time (without a hard-to-attain licence).
