VEVOR YML05110F Bedienungsanleitung Seite 24

escape easily, but keep bugs from getting in. Set out of direct sunlight and
maintain temperature between 21-27°C (70-80°F).
Mash should begin to fizz or bubble within the first 24-48 hours. Check
daily until either all activity in the mash stops or the mash has been
fermenting for two full weeks.
Distill promptly(within 3 days).
Distilling
First use:
When using a new still for the first time, you must dean your stilling a more
thorough manner than through normal use. The procedure starts with
washing all parts of the still very thoroughly with hot-soapy water. The
second step is called a vinegar run.
Simply mix equal parts vinegar and water to roughly one-fifth the capacity
of the still (i.e. a 1 gallon mix for a 5 gallon still). Setup the still and
condenser(without water), pour in the mixture, and heat until
water/vinegar liquid and steam come out of the condenser. Turn off the
heat, allow it to cool down, and dispose of the contents.
Next is the final cleaning step called the sacrificial run. You will follow the
steps below as if you were making a drinking run, but throw away your
first batch of moonshine. This will clear the still of anything that could
possibly taint the taste of future runs. For un-scientific reasons, this is also
considered a rite of passage for a new distiller and is the all-important
christening of the still.
Precautions
Never leave a running still unattended.
Never drink while distilling.
Never block the outlet of the still. Doing so may result in
Over pressure and explosion.
Never use an open-flame heat source while distilling indoors.
Distilling outdoors is always preferred.
Setup
Set the base of the still on your heat-source.
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