Aussiedistiller, Home Distilling, Moonshine, Home Brew

Nah I didn't and don't yet, will buy one tomoro I think,
Read a lot of that with moll it gives off and false readings :)
But I'll see how it is tomoro...

It will give you 'false' readings, but its the change in SG that you're looking for, not necessarily the number :handgestures-thumbupleft: which us why it's important to get a gravity reading before you pitch the yeast ;-)

Fair enough,
I'm going to assume it's worked fine cause I followed the recipe spot on and kept it as warm as I could
Will let it settle out for a few days and then rack it

I'm sure you'll be right mate. If it doesn't taste sweet you're good to go :handgestures-thumbupleft:

Here is a vid of the airlock :)
https://youtu.be/Rl0_bvPPIJg

I'd be leaving that a while longer still plenty of activity :handgestures-thumbupleft:

That was Sunday morning,
But it's still bubbling about one bubble every 30 second this morn so I'll leave it till it completely stopped and then take it out side and let the cold nigh air cool it down

It may not completely stop as CO2 can release from solution after ferment so don't use that as a reliable indication.

As Sam said it can continue to bubble for a cpl days after its finished, you can take the lid off and stir hard if it's finished it won't bubble afterwards. Personally I leave it till it's stopped on its own as I find that it has settled out nicely by then and I don't get much yeast into my boiler which gives in my opinion a better product.

+1 is what i do by the time the airlock equalizes the wash has settled good. All the waste falls to the bottom :handgestures-thumbupleft:

So if it's not fizzing like coke at all I should turn off heat and roll out side over night as it is like 5 degrees to cool it to settle?

I would turn off heating and stir well then leave them were they are,they will stil need 2-3 days ta clear nicely regardless of were ever they are or temp ,patience at this stage ta get the best clear wash ,will allways benefit the final product .cheers hillzabilly ;-)

I racked both fermenters yesterday, I have 290 l to strip now
Hopefully do in it 5- 70 L lots 30l of head space and a meter high pot should be fine :)
Full blast on my 3 ring gas burner and 4 inch PC it should do it fairly quick :)
To do cleaning run soon :) ahhh time is getting away from me -.- so busy!

Nice one ,just go easy on ya first run or two with a new rig ,especially with gas ,get ta know her befor ya put the pedal to the floor.cheers hillzabilly :handgestures-thumbupleft:

Time is getting away from me haha :/
So long story short; my family owns a fairly large vineyard and winery down south
And they have heard I've built a still :) haha
Got a txt from my uncle saying I have 800L of Zinfandel at 18% which is not quite good enough to put in to the top label of wine about $60 a bottle which they will toss out
Unless I want to still it... But I've only got a pot still will this suit a brandy or the like?
Would probably get a port barrel to ages it in as it will be a lot...

Pretty sure brandy is made in a pot still. Have read to double the foreshots amount you discard with fruit washs as they produce more methanol :handgestures-thumbupleft:

yea man run it all, double distill and take fores both runs, like bluc said, more fores from the higher pectin in the grapes which creates more methanol...

I would love 800L of wine to still, at 18% too, thats what my port is at and that is basically wine with low wines in it :))

Where is down south?? If it's near me I'll volunteer to run whatever I can through the bubbler :handgestures-thumbupleft:

Well i guess that depends on where you are.
Always amazes me the number of people without a general location in their profile.

From a quick google there are plantings in WA, SA and NSW of this particular grape.

So yeah...

:think: hmmm, I thought I put location in. Those Souths aren't close to mine then lol