VEVOR YML05110F Bedienungsanleitung Seite 26

method, maintain the temperature at the top of the onion head between
79°C (l74° F) and 88°C (190° F).
Throw away the heads: as a precaution against methanol poisoning you
wilI throw away the first ounce per 5 gallons of mash.
Monitor for leaks: frequently inspect the seam between the
onion-top and the pot for escaping vapor. If any is found, simply plug with
the flour-water mix taking care not to burn yourself with the bot escaping
vapor.
Keep the condenser water cool: frequently monitor the condenser water
temperature. Cold or cool water is great, lukewarm water is a warning that
it needs to be cooler. If the water gets warmer then lukewarm then you
should stop distilling immediately.
Ending the run: you will notice that once you get your heat set correctly it
needs very little manipulation. This is one way to tell when you are done
distilling. When you reach the end of the run you will notice that the onion
top temperature will suddenly drop along with the moonshine coming out
of the condenser. This will happen without any change in heat supply.
Whenever you experience significant change in this manner you can
conclude that the run is over, so turn off the heat and allow the still to cool
down completely before cleaning.
Once the still and mash are cool, dispose of the mash. Flowerbeds are
great because the wasted mash is extremely high in nutrients. Wash the
still with dish soap and hot water then immediately towel dry. The
condenser coil can be rinsed out with hot water, no soap is needed(if you
are planning on running another batch immediately after then a quick
rinse with water would suffice).
The Aftermath
Cutting:
This is the process of literally watering down the concentration of alcohol.
The primary purpose of this is to add volume to alcohol.
For example: 1 quart of 160 proof
moonshine can be watered down to 2 quarts of still very potent80 proof
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