1st build/pot still with reflux column

[fowlmouth72]

So here it is. 5 gallon pot with the lid punched with a 1/2" hole for the thermometer and a 1" hole for the stack. A 1"mpt x1" female slp has been theaded into the lid to attach the column. Column is filled with 3 stainless steel wool pads to create re-distillation. Temp split between the pot and the stack(vapor) is generally about 20 deg. Not pictured is the additional Liebig condenser for use during hot weather. This rig produces peak apv of 78 percent on a first run and up to 89 percent on a second based on grain with sugar and ec1118 yeast wort.

[Richard7]

Sorry but i have to ask, what is all that around the base of your column? And is that a rubber plug in the top at the thermometer?

[Prairiepiss]

I too have concerns about that bad looking stuff on the pot lid.

The pot Scrubbers aren't doing much for you. Without forced reflux.

What ABV are you fermenting too?

[fowlmouth72]

The stoppers and sealant used are high temp, chemically stable(up to 400 degrees) and used on bottling equipment by a major beverage manufacturer. The column fitting is brazed under the sealant....was put on as a precaution.....both products are food grade. Other than not making the proper cuts, ive noticed (nor have any friends) no taste or odor issues. If anyone reccomends another way to monitor temps, I welcome. The feedback.

[Prairiepiss]

First its a pot still. The thermometers aren't needed. And I would replace the rubber and sealant with something else. Check the rules we live by. Virgin cork would work good.

Just because it says food grade doesn't mean its hot alcohol vapor good. About the only synthetic or plastic suggested to use around here is PTFE.

[bellybuster]

I'm just impressed that you can grab 89% product. Well done on that aspect.

The concern with the sealants is not if its food grade or not, nor if it is temp rated or not. It's if it is high temp ethanol vapour rated. That stuff can do some serious damage. There is a ton of info regarding this. As well as what is and what is not a reflux still. Tons of free easy info for the takin.

89%...nice!!

Personally I wouldn't be feeding anything from there to my friends. Not being an ass just careful by nature.

[fowlmouth72]

I haven't tested the wash, but I yield about 1.25 gallons @ 125 proof out of 6 gallons of wort(after its been diluted). I figure the grain an sugar wort is about 18-20 apv. I started with one scrubber and got first run results of about 65 percent. With three, I got up to the high 150s. You could be right though, the sxrubbers may just be slowing the run.

[fowlmouth72]

Well prairie, were not all master distillers around here. I've been working on this for less than a month don't forget. That said, it would be nearly impossible to read all the available info in that amount of time( jobs and family involved). Thanks for the suggestions on the cork. Much appreciated.

[Richard7]

Well prairie, were not all master distillers around here. I've been working on this for less than a month don't forget. That said, it would be nearly impossible to read all the available info in that amount of time( jobs and family involved). Thanks for the suggestions on the cork. Much appreciated.

He's just trying to help ya out, I would like to add other than the synthetics, Good Job!

[fowlmouth72]

I'm just impressed that you can grab 89% product. Well done on that aspect.

The concern with the sealants is not if its food grade or not, nor if it is temp rated or not. It's if it is high temp ethanol vapour rated. That stuff can do some serious damage. There is a ton of info regarding this. As well as what is and what is not a reflux still. Tons of free easy info for the takin.

89%...nice!!

Personally I wouldn't be feeding anything from there to my friends. Not being an ass just careful by nature.

Thanks for the feedback where can I get a proper sealant to use?

[fowlmouth72]

Well prairie, were not all master distillers around here. I've been working on this for less than a month don't forget. That said, it would be nearly impossible to read all the available info in that amount of time( jobs and family involved). Thanks for the suggestions on the cork. Much appreciated.

He's just trying to help ya out, I would like to add other than the synthetics, Good Job!

Thanks, I get his point, his feedback is well accepted. Just being frank. As he was.

[Prairiepiss]

18 to 20% ABV ferment is not a good plan. No wonder you are getting so high on one run. What are you diluting it down to for the second run?

[fowlmouth72]

Distilled water. Why is high apv wort bad? I'm currently running a batch of all grain tha I estimate by taste, smell and yield is between 5 and 10.

[fowlmouth72]

Why is a high yield bad? I'm currently running a batch of all grain that i estimate to be byweem 5 and 10 based on taste, smell and yield.

[Prairiepiss]

Anything over 14% is going to stress the yeast. Which gives off flavors.

What ABV do you dilute the alcohol down to for the second run?

I would suggest getting a hydrometer.

[Richard7]

Higher ABV will stress out the yeast. And they die from too much alcohol so sometimes it does not finish and you have unfermented sugars in your wash. If the yeast get stressed from too much alcohol the give off bad flavors.

[fowlmouth72]

I've been diluting it to about 125 proof AFTER the 2nd run. This may explain the sharp flavors I'm getting.

[fowlmouth72]

I use a hydrometer.

[Prairiepiss]

Your drinking it at 125 proof?

I think if you are doing 18% to 20% ferments. That would be where I would look first.

And what are you diluting the alcohol down to for the second run.

[Prairiepiss]

I use a hydrometer.

But you guess at the ABV of your ferments? I was talking about a mash hydrometer not a proof Tralles hydrometer.

[fowlmouth72]

Your drinking it at 125 proof?

I think if you are doing 18% to 20% ferments. That would be where I would look first.

And what are you diluting the alcohol down to for the second run.

Other than a little curiosity sip, no. I'm diluting it after the 2nd run to 125, then jarring it with toasted oak. What I've drank of it is diluted further to 100 proof....distilled water btw...I'll have to get a tester for the wash. I don't have one yet.

[Prairiepiss]

And what are you diluting the alcohol down to for the second run.

[fowlmouth72]

I'm not diluting it again until after the second run

[Prairiepiss]

No wonder your getting 89%. You should be diluting it to 40% or under. For safety reasons. And for flavor reasons. But mainly because you don't want a pot full of flammable liquid cooking on the stove.

[Prairiepiss]

What are you using to hear your boiler?

[fowlmouth72]

Taste reason I can see, I'm using an electric heat source minimze the risk. The batch I just ran is about 45 with the tails in it...the sugar/grain is still 75 percent though. Less sugar? It doesn't taste sweet at all before I run it.

[Prairiepiss]

What are you using to heat the boiler?

And electric or not still doesn't make running high ABV spirits safe.

A couple gallons of hot non flammable liquid will just make a mess. A couple gallons of hot flammable liquid can make a big fire ball. Could even ignite off an electric burner. Small spark. You name it.

[bellybuster]

Distilled water. Why is high apv wort bad? I'm currently running a batch of all grain tha I estimate by taste, smell and yield is between 5 and 10.

Could you explain your process for estimating potential alcohol?

As far as a safe sealant, flour paste.

I've retread this entire thread and my man, you need to do some serious reading on both fermentation and distillation before you hurt someone. Once again, not being an ass, just concerned. It's not my responsibility to say so and maybe not my business either so take it for what you feel it's worth.

[bellybuster]

BTW. Ec1118 is probably the best choice there is for high alc fermenting.

[fowlmouth72]

So why would you top recommendations be besides the synthetics?.... What do I do with the 150ish proof that I get on the first run