Pot Still with a dual purpose tower

[purduebrew]

I have a 8 Gallon Milk Can Still with 2” dual purpose tower from Mile Hi Distilling. I have done a number of Sugar Wash runs with the Still set up for Reflux. I'm now interested in learning how i would set it up as Pot Still. With the still in reflux mode I monitor the temperature from the top of the tower. Would the temperature monitoring be the same as in reflux mode?

Any help would be appreciated.

Thanks,
PurdueBrew

[Dnderhead]

nope,, some use it as a guide, but the temp. will rize threwout the run, best cut by smell ,,taste and feel.

[purduebrew]

Thanks Dnderhead

Since I have never run as a pot still what should I expect for Proof coming out? My reflux is consistently producing 180 proof. Also is there a minimum temp to start pulling to avoid the methanol. Or does any one have a general guideline for Head, Heart and Tails temps?

Also does anyone have any recommendations on a recipe to start with to run through a pot still.

PurdueBrew

[LWTCS]

Since I have never run as a pot still what should I expect for Proof coming out?

Depends how you run it. But a typical ABV might be about 35% on the first push. And the second might render 70% (plus or minus).

Those numbers make some newer reflux guys shutter with dissatisfaction I recon.

Or does any one have a general guideline for Head, Heart and Tails temps?

And as discussed on at least one other occasion, wash composition will determine temps with a potstill run. You can look at the thermo if you feel like it, but you will have a difficult task trying to regulate temps with a potstill.

Bring it to temp quick by applying lots of input. When your column gets too hot to touch back off on the heat.

Allow for a pencil lead sized stream of discharge. Less heat better separation. More heat faster output.

Doing a series of rum batches is a good way to potstill.
The All Bran recipe is quick, dead simple and has a dern good carry over flavor.