u/TheGrad12 — reddlx

My first build

I started distilling about six months ago. My first batch was an apple brandy made from cider using an Air Still. Before that, I’d been experimenting with infusing and modifying already finished spirits.

This community has been extremely helpful and inspiring along the way, so I figured I’d finally share my latest project.

You’re looking at my modified 30L VEVOR electric still. I’m definitely no plumber, and she’s not pretty, but everything is assembled and has passed my leak tests.

This first run is vinegar and water for cleaning. After that, I’ll do a sacrificial alcohol run to give everything another thorough cleaning before putting my first actual rum wash through it.

It’s been a learning experience getting from a little Air Still to building this setup, but I’m pretty excited to see how it runs!

In the picture, the angle looks off, I assure you everything flows down.

u/TheGrad12 — 3 days ago

▲ 19 r/firewater

Blow off tube high or low

Second batch I've ever made!

My first fermentation was a cider that I turned into apple brandy, and it came out so well that I figured I'd jump right into a rum wash.

It's been pretty hot here, and fermentation took off fast. I'm already getting a faint banana aroma from the blow-off tube, which I'm assuming is from esters being produced by the yeast.

My main question: does the blow-off tube need to be higher than the demijohn? Right now fermentation is vigorous enough that CO₂ has no problem pushing through the water, but I'm wondering if that could become an issue later when things slow down.

You can also ignore the second bottle. I was experimenting with a double blow-off setup to reduce the smell and keep insects away. It didn't really work a d the insects do t seem interested anyway but I'm leaving it connected since the smaller air space above the water might help slow evaporation over the next week or two.

Anything you'd change, or does this setup look fine?

TL;DR: Second-ever ferment (rum wash). Smells faintly of banana already. Does a blow-off tube need to sit higher than the fermenter, or will CO₂ keep pushing through even after fermentation slows?

u/TheGrad12 — 1 month ago

▲ 5 r/firewater

Hello wonderful community! First post here but I have done a lot of reading since I first started this hobby this year.

I wanted to run my full process by people who know way more than I do and get some honest feedback, both on quality and especially on safety. My end goal is to scale up if I enjoy it!

Fermentation:

Started with fresh orchard apple juice (unpasteurized)

OG was around ~1.050

Added some sugar/dextrose to boost ABV (aim was roughly 8–10%)

Used cider yeast (Mangrove Jack’s)

Fermented in a large glass demijohn in my basement (~18–20°C)

Used a blow-off tube early, then let it finish out

Let it sit for a while after fermentation slowed (probably on the lees longer than some people would)

Fermentation seemed clean, no off smells, just typical cider aroma.

Taste was great and dry. I made solid cider! About 50l of it, which is too much and I much prefer apple brandy to apple cider. So here comes the fun part!

Distillation:

Ran it through an Airstill

Did multiple runs (basically stripping runs first → combined into low wines)

Ended up with a 3.5 liters of low wines (~30–35% range)

Then I did a spirit run with cuts (heads/hearts/tails)

I tossed the first 100ml, kept what I thought were the hearts and a slight of tails. Ended up with 1.1 liters at 70% ABV

Aging:

Diluted down to around ~48% ABV after the spirit run

Aged a portion in glass jars using medium toast oak chips

I soaked a small amount in with an apple slice for 2 days.

Added a teaspoon of homemade apple sirup (simmered down apple juice).

Leaving it all to sit for a period of time to pick up some color and character

No off smells during aging, just gradual smoothing.

Blending:

Haven't done it yet, but basically looking to put it all together. The process took a lot of time but I'll end up with 2 750ml bottles at ~48% apple brandy.

My main concern is safety I’ve already consumed some of the cider pre-distillation and it was fine, but I know distillation changes things.

What I’m trying to understand is based on this process, is there any realistic risk I produced something unsafe (methanol concerns, etc.)? I know I read about it, but it's my first time and it's a concern.

How do you actually know your cuts are safe vs just “taste-based”?

Are there any red flags in what I described?

Any best practices to be 100% confident I’m only keeping the good stuff?

How do you make "good" homemade liquor?

I just want to learn and make sure I’m doing this properly. Any tips are appreciated! So far I've had a blast doing this!

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u/TheGrad12 — 4 months ago