Hello!

[MDH]

Hello from the pacific northwest (Originally from northern CA).

I have not yet distilled but am in the process of raising funds in between myself and several friends to either build or buy an easily ajustable, stainless steel 8 gallon reflux/pot.

A few things we have in mind are making a pot-mode vodka out of fermented caramel, eaux de vie mango, yam Shochu and making neutral spirits for fortifying port wines.

I guess my first and only question would be, do any of you know of a good resource of copper bowls that isn't mind numbingly expensive? And if we happen to use a purely stainless steel instead of copper still, would it be possible to filter the spirit through copper mesh as well as carbon in order to precipitate those Cu(I) sulfide salts (Which would, presumably, stay suspended in the carbon)?

Looking forward to talking to/working with all of you.

-M.

[Prairiepiss]

Welcome aboard.

First I have to ask why you are wanting a pot still to make vodka and neutral spirits? A reflux still like a boka slant plate would suit that purpose much better.

And if you have a all stainless still. A copper pot scrubby in the vapor path will help. If you go with a reflux still just use copper scrubbys to pack the column.

[MDH]

Well, I know it's possible to make Vodka with a pot still rather than using any columns, and I'd like to stray away from the standard definition of "tasteless, odorless spirit" and towards something with a little character left, a lot like Chase or Schramm (Two vodkas that you need to try at least once in your life time, especially Schramm). As far as I know, Tito's vodka, which is remarkably good for its price point (Especially if you can get it in wholesale or volume discount) is distilled completely in a copper still in pot mode.

My ideal still would, if course, allow room for a reflux oriented extensions. If I can't source parts for a more reasonable price I will probably order a still online.

Thanks for the clarification on the copper sponge. I didn't think that copper sponge inside of a column alone would be enough surface area to neutralize sulfur, but it's good to know that it will.

[Prairiepiss]

If you are looking to buy. I would look at mile high. You could get one of his reflux stills. They are CM stills by the way. But you could use it for both a reflux and a pot still. Just a thought.

Yes vodka can be made with a pot still. But you said also a neutral. That is why I asked.

[MDH]

Sorry about the confusion. Guess I should've been less technical and more descriptive about it.

Since we're living in Canada these days I'd rather not take a risk of ordering a still internationally. We were thinking that if we can't find well priced parts (A good SS pot, good Cu bowl as a lid, all the rest) we'll just order the reflux still from Smiley's. I've researched this "Smiley's" still resource on this forum before and they seem to have a good reputation. Would you agree?

[Prairiepiss]

Can't speak for them. Don't know much about them. But that still is very similar to the one I talked about. It's not quite as efficient as the jacketed one mile high has. But it is a CM still. Not the best reflux still design. But for your purpose I think it would work fine. If it comes with a synthetic hose for the output. Don't use it.

[MDH]

Apparently they're a Canadian redistribution center for Brewhaus.

On the PVC hose - I thought as much. In another hobby of mine we dissolve polvynil chloride in alcohol byproducts like acetone, etc so naturally it doesn't seem like a good fit.

As for reflux - what I'm mostly concerned about right now is obtaining the absolute the best quality distillate possible, rather than the most efficiency or immediate yields of product. Besides the lack of copper, will this Essential Extractor still produce an inferior distillate in any way to any other designs available or is that pretty much all on the skill of the distiller himself? From what I presently know (mostly from researching here and elsewhere) the most essential part of making a good distillate is making as good of a possible wine out of whatever I'm attempting to distill first by treating my yeast well and fermenting slowly, then doing a slow distillation with careful temperature control and ensuring the cuts are very strict.

[Prairiepiss]

Let's say its not the best still to make a perfect neutral. But it will make a nice neutral. I run a CM still. I can make a nice vodka with the all bran recipe. But its not a perfect neutral. It has some flavor and mouth feel. That's on a single run. If I did a stripping run then a spirit run. It makes a pretty good neutral.

You are correct in the thinking good stuff in good stuff out. But it also takes skill on the distillers part. And skill comes from practice. I think I will be practicing till the day I die.

[MDH]

Well, as I said, I do like a bit of character, so this still will work. I guess if I really want a totally flavorless spirit I can use something dirt cheap like flour or white sugar and just redistill it many times.

Thanks for the info.