Stripping Runs with Mile Hi Distilling

[@dougshelton69]

I just run 1 time down to 40% and stop..throw out 1st 2/3 quart...keep the rest...clear as a bell...cut it down to 80s proof and throw toasted oak chips for 2 weeks..🎉110 Digiboil 8 gallon with 2 inch column..pack with copper mesh...❤

[@bobnewhart4318]

Good info glad you guys started having more of an presence on KZbin.

[@milehidistilling1]

Us too, Bob!

[@wldtrky38]

Good info 👍👍 Thanks. I'd like to see the complete still. Big column, big condenser, Have a good weekend.

[@robertstrybosch5354]

Mate good video explained things that were easy to understand thanks

[@milehidistilling1]

Aw man, that's exactly what I'm striving for! Thanks a lot for the compliment!

[@MotoJB]

Super helpful video Boo! Thanks.

[@milehidistilling1]

That's what I love to hear! You're welcome! Thanks for watching!

[@garrymcgaw4745]

Nice one Boo, thanks again for the tips. 👍.

[@milehidistilling1]

Any time!

[@stevebartlett4695]

Great video! I learn something from all your videos

[@milehidistilling1]

That's exactly what we're striving to do with these videos, so that's so great to hear. Thanks for watching!

[@timtamgar4844]

Fantastic to see you didn't cut the "puke" overflow due to overfilling the still in this vid. I myself would have maybe make this mistake myself. Learning what not to do is very important. Thanks for your great content. 👍

[@milehidistilling1]

We realize we're not experts man! We also make a lot of mistakes. It's important to show! Glad you dug it! Thanks for watching, Tim!

[@carlreed3571]

What about the end of each run,,,i don't get no tails,,,SO WILL I STILL HAVE TAILS??? Plz let me know

[@milehidistilling1]

All stills will have tails, there's no way to avoid it if you go through the full run. If you're distilling and only collecting the hearts (before your proof starts to drop) then I'd consider keeping the run going longer and collecting tails down to 20 proof or so. Otherwise, it's going to take you like 6 or more runs to get enough volume to go through a spirit run, which is the next step from a strip.

[@carlreed3571]

@milehidistilling1 DUDE thanks for your help,,, I've been only getting the middle

[@carlreed3571]

And yes it's taking me forever

[@milehidistilling1]

@@carlreed3571 Haha no worries. Good luck on future stripping runs!

[@wait4dl]

i like your learning video !

[@benvanos5259]

Good job guys

[@milehidistilling1]

Thank you Ben!

[@JBernhard72]

what size column is that?

[@milehidistilling1]

That's our 3" diameter Torpedo Pro column attached to an 8 gallon boiler. Two quarts an hour or so and even faster in a stripping run. Great unit!

[@ScottResek]

Love your videos. They are very informative. Do you have any for beginners to learn the set-up and process for distilling, including heating requirements, cooling method, etc? If these do not exist, can that be a topic for a future video. Thanks!

[@milehidistilling1]

Thanks for watching, and I'm glad you're liking the info! I would check out our Distilling 101 series we do on this channel, and this video is also great for some specifics on heating etc. kzbin.info/www/bejne/nZSWfpuDitBsZ5I Also, if you email me at [e-mail], I'll send you over a free Distilling 101 Guide which is around 30 pages of good info!

[@debonpanton3366]

Hey Boo I got a question for you. Have you ever re-used spent wash when you are proofing down your distillate?

[@milehidistilling1]

Honestly, no. There are so many fusels and other nasty chemical compounds found in that spent wash that it makes me nervous to dilute down with. I feel like the potential for the spent wash to ruin the spirit is high, but if you end up trying this, I'd love to be proven wrong!

[@debonpanton3366]

@@milehidistilling1 I started out in winemaking so my spent wash will be the remainder of the wine minus the original alcohol and it will contain a great deal of flavor. If the wine was sweet it could also add both sweetness and flavor to the distillate. Am definitely going to try it in my next Brandy spirit run. Will let you know how it goes. That said, I see why it may not work for an all grain mash.

[@milehidistilling1]

@@debonpanton3366 Ah! Don't know why I didn't think of spent wine in the boiler! That may be a different story in terms of flavor! However, I would still be mindful of the Furfural, Hexyl Acetate and other things in that spent distillate that could change flavors. Excited to hear more from your experiment!

[@debonpanton3366]

@@milehidistilling1 Will definitely share with you

[@flatbedtrucker]

Do you offer that funnel on your website definitely gota pick one up

[@milehidistilling1]

Yeah I sure do! See here: milehidistilling.com/product/large-plastic-funnel-with-strainer/

[@gnirtsnod]

You make it look like the step of cold-crashing the yeast is not necessary. Are you storing the wash in a refrigeration untit beforehand. What about de-gassing?

[@milehidistilling1]

It isn't. You don't have to cold crash, you can let it cool naturally instead. Nope, no storing in the fridge. De-gassing is something that will also occur naturally in the fermentation, it just takes about a week to happen naturally. I de-gas naturally most of the time.

[@MrBluesman59]

Hi, wish you'd have showed how you are straining, or filtering those ferments you are running. Using a water heater element, your wash has to be really clean, or particles burn, and taste bad

[@milehidistilling1]

Hey there. I've had past videos where I have. I just have the plastic funnel you see and it has a strainer inside of it. I just run the mash through there and that takes care of it. You can also accomplish this with putting a cheesecloth over the top of your still, pinning it to the boiler collar with some clothes pins etc. and then pouring your mash over that.

[@michaelarthur8272]

What temp is your still running during this run and does it differ from the spirit run? I see you have a temp gauge at the top of your tower

[@milehidistilling1]

I think we hit about 180F for most of the run. I tend to not look at temperatures any more as there's a lot of variables to them. I just focus on the smells and the tastes coming out of the unit and the still just does it's own thing with temperatures. You'll notice a lower boiling point in a spirit run since the spirit run is mainly alcohol, which has a much lower boiling point that water (which is what the stripping run is mainly made up of). I think we stayed around 160F most of the spirit run.

[@michaelarthur8272]

Thank you.

[@milehidistilling1]

@@michaelarthur8272 You got it!

[@michaelarthur8272]

Received my 8 gal with 3” column today. Looking forward to getting started

[@milehidistilling1]

@@michaelarthur8272 That's a great unit, as you can see I use it a lot. You're going to love it man! We appreciate your business!

[@lordsigurdthorolf1202]

I do Rum and use: 4 cups Strap Molasses and 4Lbs Pure Cane Sugar (Sugar in the Raw), 1Tabs 5.2, 1Tabs Acid Blend, 1Tabs Citric Acid and 1Tabs Angel Yellow starter yeast and mix with a drill and paint stirrer for 2 min then put 6 gal in the first run. I get about 14% ABV and I only put in 6 gal in my 8 gal still. (Edit/Add) - I do NOT like "Puking" so when the kettle's reaches 185*F I turn off the gas and let my home made BrewBoss controler take over. I keep the "Head temp at 70*F for a few minutes and checking my site glass every few minutus for fluctuations and raise it 5*F ever 5 min or so until it reaches 148*F. I keep it there until I get 59ml in a small container then I change to a leader container. (The methane I get is saved to light the charcoal for my Korean BBQ). and increase the head temp to 173*F for an hour, then I change to a large gal container and increase the head temp to 187*F for 10 to 12 hours or when the drips stop. I turn the heat off and let it cool down. The next morning I drain about 3gal into the keg this batch came from and fill the kettle up to 6 gal from the next keg and do it again until all kegs are used (one day at a time). I ferment in my 5 gal kegs so I only put in 4.5 gal in each one. When I finish a "Pot Still run" the next morning I drain 3 gal off into the keg it came from then add about 1.5 gal of water, 4lbs sugar, 1Tabs 5.2, 1Tabs Acid Blend, 1Tabs Citric Acid and 1tabs Angel Yellow starter yeast. Wait 2 weeks and do it again. Happy brewing ;

[@lordsigurdthorolf1202]

PS. I keep 4 kegs going all the time and I get about 50 to 65 % ABV then 750ml goes in two quart container for 3 hours in heated 66c ultrasound with a muslim bag of spices and 50g Oak wood chips for 3 hrs then add distilled water to bring it to 30+ ABV and run it through my EZ Filter and bottle it and share. 30 ABV is grate to have it on the “Rocks” you want to tast the brew NOT a cocktail!!! Happy brewing ;

[@milehidistilling1]

Awesome notes, man! Thanks for sharing!

[@Orville9999]

protip. maybe use an eye dropper or something to test the booze instead of doing shots. get less drunk that way.

[@milehidistilling1]

I like to live dangerously!

[@workhardplayhard801]

Why not strip down to near 0% ? You put effort into making that alcohol and it's going to be cleaned up anyway. There's some big flavors in tails . Low wine often needs to be diluted to +/-40% when you do your spirit run ,why not use some water from the strip to achieve the correct proof being flavorful versus straight flavorless water. If the goal was to make a neutral spirit , water makes complete sense to me . That said you're making whiskey and, would seem that any chance to crowbar flavor in, why not ? Anything negative will be addressed during the spirit run correct?

[@milehidistilling1]

You can most definitely strip to 0%. No reason not to, just personal preference.