wok still

[texshine]

I'm interested in using a wok still . I have read several articles ( also one by Tony Ackland and http://berg.heim.at/tibet/450074" onclick="window.open(this.href);return false;" rel="nofollow ;l here the Austrian - New Zealander claims not to worry about separation ) . I'm not certain how to support the inner bowl or cup for the distillate and how to separate the forshots as well as the feints since ther is no temperature control and the beast runs at full steam. Has anyone tried this approach .
I'm a novice , however well read .
Thanks Texshine

[TownDrunk]

Do a search on wok stills on the forums here. I know someone explained how to make cuts with a wok still. It will be tedious and very hard to do and require a lot of attention.

[rangaz]

don't bother with a wok still if you are serious about making product. It took me several hours and numerous distillations to get to 300ml of 40% from about 6L of mash. It is a tedious and painful method for separating heads and such. A simple worm condenser will be infinitely better

[texshine]

Thank you both , towndrunk and rangaz for your input. I will check out the wok situation on the forum again and may find something acceptable. - So far I running a mash of sugar and don't worry much about the forerun but the feints ; I just wanted to find out in a simple fashion how this product is obtained . As I mentioned I'm in the proccess pf building a regular potstill and have collected most materials - but it is the doing that is outstanding . As rangaz mentioned it maybe a waste of time if such s small amount will precipitate , like you indicated from 6 lts only 1/3 of a ltr.
Appreciate the input guys and until next time don't drink too much sincerely Texshine

[rangaz]

I understand exactly where your at but as soon as it hooks it you'll be wanting to build bigger, better stills. After I got tired of the wok still, I moved up to a potstill from assorted pieces of kitchenware that was held together by flour paste, currently using a 15L solid copper potstill and soon shall have a 50L keg with inline relfux and giant aircooled potstill interchangeable heads

[texshine]

Rangaz I agree with you . Presently I'm fermenting a sugar mash for the wok and will make my "bad " experience . However as you correctly stated I"m interrested in a better still and my choice is a potstill , which will aid me mainly in creating flavored alcohol from fruit mash . Once in a while I may want to make some tasteless spirits like Vodka etc.
I will chose a stainless steel pot around 12-14 qts . The columns are of a 7/8 " copper pipe . The lyne arm and condenser 5//8 " copper pipe with a counterflow cooler at the end of approx. 4 ft. I'm looking for 2 interchangeable columns , a short one of approx. 3-5" for flavor and a taller one of 12-18" for neutral spirits . The short one could also be wrapped outside to prevent reflux and the taller one could be aircooled to simulate a reflux system perhaps with some mesh inside. The thermometer ( to indicate heads and tails ) would be placed on the top of the short column at the inersection to the lyne arm , the highest vapor point . On the long column I don't know perhaps the middle of it ?
So these are my questions to you since you obviously have been down this road . I would very much appreciate your input to my displayed project - Or if anyone else can make a contribution it will be appreciated as well --- Thanks Texshine

[rangaz]

well for your neutral still idea, you will get close to no reflux. Go for the bokakob inline design, it is almost as easy as building a potstill. Everything else sounds good. As for "bad" experience, I found it incredibly fun and although my product wasn't as good as it is now, i wouldn't say it was bad

[texshine]

Well Rangaz I appreciate your input and the mention of the bokabob still , but m,ostly i'm after aroma. I have seen a drawing of said still and it looks very complicated to me and defenitely beyond my capabilities . Do you have another site where one can print out a drawing that perhaps is simpler than what I have seen ? As for the the wok it will be an experience and afterwards I shall mention it on this site .

[Husker]

http://groups.yahoo.com/group/new_disti ... uction.jpg" onclick="window.open(this.href);return false;" rel="nofollow

If this still is "beyond your capabilities", then you might look at buying a prebuilt still. The inline bokabob still only takes one solder joint (the slanted plate and take off valve), and requires a simple condensor to be fabricated from some soft copper.

H.