Maybe it was the size of the still?
Don’t ya know you’re gonna get rich off of 7 gallons of alcohol. If there’s a way they’re gonna find it.
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They busted Capone on tax charges… death and taxes, only things you can’t avoid.
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Who the hell would register their still. Not in this area anyways.
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I have had mine so long I should be “Grandfathered In” 
Cheers
G
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Quick up-date. The small jar never did fully recover after the light issue and when I checked it today it had stopped bubbling.
The big bucket was still going but just barely, so I tossed it out and started over.
I decided to take @ReikoX advice and boiled the sugar water for about 5 minutes before putting it in the big bucket. That adds a good bit of time, but it couldnt hurt.
So the bucket has been going for about 1.5 hours now. Temp is set to 80F.
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What are you using for nutriment?
Cheers
G
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Didn’t realize we shrank as the day went on I was once almost 6’5" I’m now between 6’2" and 6’3"
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Compression of the spine, is what creates all my pain.
Not heard of still licensing in Canada, The Morphon is sold as a water distiller so you wont get any gov agency chasing you with these.
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it is a tax thing here in the US
I have one to make fuel and they want to make sure they get their highway use tax
and of course the drinking alcohol has a tax also
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I would assume everything is about tax and monitoring.
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it is all about the money eh?
a quick read
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I make a still out of the following:
whistling kettle from wally world + a small length of copper pipe + glass jar with metal lid. double boiler.
used that to do small jobs like make everclear out of some cheap bottle of wine. or distill essential oils or make hash oil.
for more volume based tasks I got:
stainless pressure cooker(lagostina), quite a length of copper pipe(for a coil) and a large jug for alcohol. You gotta drill out the hole for the pressure cooker and compression fit the copper on there. Make the copper tube go down and coil in a rubbermaid then a polymer fitting to seal the hole where the pipe comes out of the rubbermaid. It drips from the end of the pipe into the jug, all cold like. You gotta double boil the still there as well. Of course the stainless cooker is not transparent like the whistling kettle… so keep your eye on the volume coming out! Don’t kick back and fall asleep. The rubbermaid or whatever container is filled with ice and/or cold water. whistling kettle just needs some ice packed around the jug the alcohol is gathering in.
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I called atf and asked about if i use a still for essential oils if it is the same as alcohol and they said they would have an agent contact me because they did not know. Month later i was not contacted and called again and was told agents have priorities and that answering my question was probably not on the top ot their list. That was years ago, 2 phone numbers and 2 states later all i know is i am guessing mile high was asked for customer info for stills they sold during a certain time frame hopefully.
Im just putting this info out there because when i bought the still i was told distilling for personal use was legal by the vendor and mile high. I had to wait for mine to be made and it was sent to a po box. If you have one sent to you, you may want to use a safe address just in case. Somehow they got this info of my purchase and it was not from myself.
Stay safe, always cover your ass
Edit i did some research and in Missouri you can own a still for personal use and produce up to 200 gallons a year legally! 
I’m starting to like the show me state!
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Probably get one of these for buying a grow light when the feds open up the cannabis industry
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I just reuse everclear bottles so the taxes have been paid on the bottles…
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Im using plain old cane sugar from the grocery store.
10 pounds in 4 gallons of tap water, then boil the sugar water for 5 minutes. After it cools down to 80F, add the DADY yeast at 2 gms per gallon. I have an aquarium heater in the bucket set to 79F.
I just checked the bucket and it looks like it has just stopped fermenting. No foam at all. Im bummed.
Bad yeast or?
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OK, I think we found the problem, cane sugar is lacking basic in nutriments. Ferments will start and then stall w/o. Not a big problem, your wash is saveable. Do you have any of the ‘home brew supply stores’ in your area? You are looking for something like this:
or this
If you strike out on that - somewhere I have a DIY recipe using grocery store items.
Cheers
G
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Ok, I will give that a try. Im sure there are stores like that around.
So I just add some of that stuff? Any idea on how much to add?
Here is what it looks like this morning. Nothing but yeast floating on top.
Thanks for the help!!!
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It varies depending on the brand, the Distillers Nutes I use calls for 45 grams of a 23L wash (15% alcohol potential), . The wine nute blend (I picked up the wrong one last time - should have got the one for mead) is 1/2 tsp (2.5 grams/ 5 gal).
The 'ol boys used raisins and boiled yeast cake but there are numerous variations (just like growing cannabis 
).
Tomato paste (the little can) is another favorite - those recipes throw in a crushed multivitamin too for trace minerals and vitamin B.
Basically the yeast needs the nutes in the aerobic phase (mostly) when they are multiplying, when they switch over to anaerobic they are producing alcohol. 
A buddy just uses a cup of raisins, runs them through the blender and into the wash.
Those high priced turbo washes? Distillers yeast and nutes…
More than one way to skin a cat!
Hope this helps
Cheers
G
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Try turning the heat down to keep it at 72F, 80F sounds to high, you might be killing the yeast. My flower room is set to 75F and I just put it in there. Mine never has a problem, my beer yeast prefers it cooler around 70F
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