20. Transfer the fermented and strained corn mash to the beer stripper.
21. Close both ball valves.
22. Start running cold water through the condenser.
23. Turn on the electric current.
24. Place a suitably sized receiver under the output of the beer stripper.
25. Collect the low wines until the still-head temperature reaches 98oC (208.4oF) or so (approximately 4/ hours from when the electric current is switched on).
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