How To Make Vodka and Getting To 190 Proof In A Still

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This is the final installment in our quest to getting 190 proof in a still. For a spirit to be labeled as a vodka by TTB standards, the spirit needs to be distilled at 190 proof. Today, we can officially say we've made a vodka, and now we'll teach you how to make vodka. Using a Mile Hi Flute still with six bubble plates and a dephlegemator condenser, we got to an azeotropic level of spirit, otherwise known as 190+ proof spirit. Enjoy the watch!
Watch the recipe we used here: • How To Make Vodka EASY
#moonshine #distillery #distillery #alcohol #moonshinestill #liquor #vodka #reflux #learnsomethingnew #190 #azeotrope

[@columbiabuzz]

Too much heat noted during the 8:30 mark. Plates are overloaded. Slowly back off the heat input. Also, as time passes your proof will continually drop. It really becomes a question of how much energy do you want to use to get the alcohol left in the pot. The foreshots should be monitored to remove the methanol. If it's a sugar wash to begin with, there won't be much meth. But if it's a grain wash their will be a higher initial fraction of methanol. Just go very slow initially and continually to monitor for the start of a higher ethanol fraction then start the heads and hearts cut. Save the foreshots though they're great for fire starter on charcoal and cleaning gum residue, but don't drink them, they're really hard on the liver, optic nerves and burn the taste buds.

[@rockymountainmoonshine4]

Another great video. Mile Hi stills are awesome. They're easy to learn , easy to clean ,and they look great too.

[@milehidistilling1]

Thanks so much, brother. We appreciate you a ton. We haven't seen you guys in awhile, but we hope your venture is going well!

[@jamesgrey8093]

you guys make good stills

[@milehidistilling1]

Thank you brother, we really appreciate that. We put a lot of pride and effort into what we do here.

[@scottq4344]

Add sodium hydroxide to your boiler on your spirit run, and It will really clean it up from a flavor standpoint.

[@andrewmccambridge508]

Can you please explain this? tell me more about using sodium hydroxide to clean up a run

[@Stevejohnson-od3mk]

I use sodium carbonate (not sodium bicarbonate) although not in the boiler. After I do my stripping run, I add about 1 tsp per gallon. Let it sit for a few hours, then charge the still for the spirit run. From what I understand, the sodium carbonate binds with the fusil oils, etc. causing then to drop to the bottom thus "cleaning" the alcohol before distilling. It won't give you more alcohol, but it will give you more usable alcohol. I was amazed at the increased of final product I collected. I used Arm & Hammer's Super Washing Soda which I purchased from Walmart. If someone has a better explanation, please advise as I always like to learn more. I almost forgot. ONLY use this on a sugar mash. If you use on a grain or fruit mash it will strip out the flavor.@@andrewmccambridge508

[@user-zo7sm6bu9m]

I made a batch with my crude still made from a beer keg. Three runs and column full of ceramic beads. The trick I used at the end was a charcoal filter. Aquarium charcoal in 4 feet of 1.5 inch pvc pipe. Let it drip through over hours and have received numerous compliments on how smooth and free of any harshness.

[@milehidistilling1]

Definitely a gamechanger for a neutral spirit when you filter!

[@rocketsroc]

Better to use stone charcoal than aquarium which is typically coconut and very dirty. Stone charcoal is actually bituminous coal and is cleaner and a totally better filter medium to use.

[@677tm]

Thanks, Another great video. Have you ever used sodium bicarbonate in your mash or spirit run? I have been reading that it will help with impurities.

[@milehidistilling1]

Thanks, I'll have to try it! This makes sense, since sodium bicarbonate is just baking soda and baking soda is a great odor eliminator.

[@robertmcintyre3191]

so can you explain the set up 8 gal pot, 4 or 6 inch plates would be helpful.

[@milehidistilling1]

Hey Rob. I explained it a little bit in the video, but what it essentially is from bottom to top is: 8 Gallon pot Lid Six sections, all with a bubble plate starting from top of lid and last plate ending up at top of fifth section Six bubble plates with one cap facing down and the rest facing up 4" dephlegemator with needle valve attached for higher control of reflux 4" x 2.5" reducer with thermometer port U bend 2.5" diameter x 20" long shotgun condenser as final product condenser breather cup to avoid buildup in my condenser parrot for real time proof reading

[@hibiscuscoastie3502]

Lol Good ol taste test buzz...Good video

[@milehidistilling1]

Haha glad you enjoyed!

[@_NET_]

( just a suggestion ) infuse the 190, run it again. Man those stills are nice, Great video. Cheers

[@milehidistilling1]

Appreciate the suggestions! We're running a couple of experiments on infusions at the moment. Trying to make a chocolate raspberry vodka for Valentine's Day and we're also working on a few classic vodka infusions like orange and lemon.

[@michaelarthur8272]

Are you running two pumps for recirculating?

[@milehidistilling1]

Nope, just one on my water input side. The output goes back into the bucket where my pump is in, to create a recirculation chamber.

[@michaelarthur8272]

Novice question here but if I have a finished spirit and I want to increase the proof as you did, I know I have to dilute it back to 40%. My question is when is run it thru the still, will I have to deal with foreshots and tails since I began with a good spirit? Or do I still need to make cuts because it’s an offshoot of a higher proof?

[@milehidistilling1]

Hi, Michael. As long as you don't throw the foreshots and heads back into the boiler during your spirit run, they won't need to be taken out again. If you put the heads back in for the second run, you'll need to take them out again.

[@user-iz8gd8cq4q]

Are there any foreshots which have to be discarded?

[@milehidistilling1]

In a typical run, yes. This was a second run so we already took out our foreshots on the first run.

[@ExploreNewZealand]

Can't wait for the filtering video

[@milehidistilling1]

Already scheduled on the channel uploads and should be available to watch February 9th! I think you'll enjoy it!

[@Jeff-ov2qy]

Thanks so much for this. I can get to 190+ pretty easy with my set up but I'm never happy with the neutral taste i'm trying to achieve. It seems like there is an amount of flavor left not like what the commercial distilleries. You did a video on yeast awhile back. So my question is how can I look at different yeast and know what it will produce for the amount of esters. i hope I'm asking the question correctly

[@milehidistilling1]

Hey, Jeff. I'd definitely recommend filtering the neutral spirit if you're not happy with the taste. Are you using refined white sugar? Switching to an unprocessed brown sugar will potentially help get rid of some of those tastes you're not liking. Finding out the amount of esters in a certain yeast strain is a little hard. There's not usually info on ester production on the yeast packets, so it comes down to just trying yeasts out until you get your optimum ester profile. For a really clean yeast, I'd recommend the Classic turbo yeast here: milehidistilling.com/product/still-spirits-classic-turbo-yeast/

[@Jeff-ov2qy]

Thanks for your time. I've been after a traditional vodka out of grains and if I add sugar i've been inverting it. I have used a few different yeasts over time. I'll certainly check out the turbo yeast and anything else you recommend. Filtering is a key part of what I do.

[@rocketsroc]

Several things you can try: get some White Star premium vodka yeast, use dextrose corn sugar rather than regular white cane sugar, do a stripping run first then go to reflux distill, and finally, filter through stone charcoal. Stone is called coal charcoal, and we use it in the pellet form rather than ground. It is cleaner, filters better than coconut or aquarium charcoal. Stone charcoal is bituminous coal. Be sure to use a long filter tube and let the spirits run very slowly through it.

[@rocketsroc]

Never use turbo yeasts, they will give off flavors to the spirits. Besides, it is always best to have slow fermentation than a fast one.@@Jeff-ov2qy

[@iceman020187]

How long did u have to ferment the sugar water to get like that. I'd like to try some myself that way

[@milehidistilling1]

This only took about five days to ferment to completion. but we used a turbo yeast. If you're using a regular distiller's yeast, it would likely take about two weeks.

[@milehidistilling1]

I would like to add that the way you ferment has nothing to do with your proof level, it's actually completely dependent on your still and the way you run it. Some that aren't built right or with the proper parts can't get there. Cheers!

[@iceman020187]

@milehidistilling1 yea I thought so. I'm not sure if mine would or wouldn't. Also another question I put my still on my stove. When I heat it up is it better to go low heat and let it slowly get up to temperature or better to go and put the stove up to very high temperature to get it more of a rapid boiling 🤔

[@milehidistilling1]

@@iceman020187 I always recommend low and slow! Take your time heating up for the best results.

[@iceman020187]

@milehidistilling1 thank you yea I definitely think I rushed it by putting the stove up to turbo boil to get it boiling fast. Next time will put it a lot lower let it go nice and slow. Thanks for the information hopefully my next run comes out better

[@dndorst]

Run a 3 gallon Mighty Mini with a gin basket for a perfect gin.

[@milehidistilling1]

We'll be doing a gin in the future and I'll definitely note this! Thanks!