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Aside from labeling it as a pot or reflux still, this would have no function? With a 42 inch column, it would be necessary to put It above take off arm?

My question may have been answered around here before, I just can't quite come up with an answer thru searching, as none of my search topics are able to relay my thoughts. So, I have a keg pot still. Two inch column that goes to an elbow to the arm, down to the condenser. Quite simple. Good results ...

Haha. I guess that wasn't a very clear description. Yes, i was making some jam! But now, it is going to be fermented into some sort of smoky substance. It's a toss up how it's going to turn out, but I'm in it for the thrill.

I burned 50 lbs of persimmons when i was cooking them down today. Good news tho, there are still hundreds more pounds to pick. I reckon I'm going to ferment this burned mash anyway, and see what a couple runs and and a couple years aging cant do.

Yes, I only have two varieties right now. Golden burley, and shirey. I have 20 plants, but more seedlings that I started not too long ago. I'm hoping to see how far I can push the season. My later plants will be in large pots that I will try and move into my greenhouse late into the season. I'm hopi...

I do like that idea. Perhaps I will make one on my own. I have an old 3 gallon barrel that I don't want to age with anymore. I don't know about the spray tho. I'm still thinking a freshly soaked stick or two would be good. It may take a little longer for it to sweat out, but I'm not worried about ti...

I was wondering if anyone out there, who grows and cures their own tobacco, uses their freshly used oak staves or sticks in any part of the tobacco curing process? I was thinking of putting them in my kiln, in my crockpot which is providing heat and humidity, or putting them in a jar of cured, dry t...

Ran my first 12 gallons of 6 percent wash the other day. For the stripping run, I got just shy of 1 gallon of 40 percent lo wines. I really liked the smell of the wash before I ran it. I had a nice, subtle sour smell to it. I have two more 12 gallon batches in the fermenters, one ready to run today,...

Its about that time of year to start making my fruit wine rounds. I usually make 15-20 gallons of different fruit wine each summer, peach being a staple As far as sourcing good, fairly priced peaches for the job, I go to the farmers market in town. The producers always have blemished fruit that they...

So, I have 12 gallons of this in fermenters, and plan on making 12 more this week, doing a couple stripping runs, and a spirit run on my pot still. This is how mine went: 14 pounds cracked corn 3 pounds malted 6 row 3 pounds malted rye Followed heating schedule, cooked corn for 1.5 hours at a simmer...

I make pizza, and other baked items very frequently, so i thought I would throw In my recipe. The dough recipe is something that I've been tweaking for a year or so, and I have it where I like it. This recipe makes two pizzas that cover my 14 inch stone. 3 cups white flour (I use one called ultimate...

Hey all. I've been lurking around on the site for some time now, and decided I should sign up, and get more involved. I've been brewing all grain beer, as well as making wine for the past three or four years. I guess this is just the next step, and I'm quite excited. I just finished up my 2 inch sti...