copper or stainless steel pot still?

[sounder_4]

I've been unsuccessful in finding a thread on the merits of copper and stainless steel pot stills. I currently own a 2" multi-purpose stainless steel column still head (24" column) mounted on an 8 gal stainless steel milk pail that I purchased several years ago from MileHi Distilling. A few months back I spoke with Mike, the owner, about whether I should be using column packing when running as a pot still (I had not); I was surprised when Mike told me I should be packing the 24" column with 24" of the copper scrubber strip that came with the still (sorta "loose" packing). I questioned him on this, asking if adding the packing would "dumb down" some flavor from the UJSM I've been running, i.e. turning it into a reflux still. His response was that the copper packing would add flavors that one would ordinarily achieve with an all copper still. So now I'm wondering if going with an all SS still was a mistake if planning to use it as a pot still only.

I just can't seem to find any reliable articles on the various merits of copper and SS stills...it seems like such a basic question.

What's the bottom line? If interested only in running a pot still, will an all copper still produce superior flavored whiskey? If so, should both the pot and head be copper, or the head only? One option for me would be to use the MileHi SS pot but make my own copper pot still head.

Inputs and/or links to articles on the topic are appreciated.

[Prairiepiss]

Copper interacts with the vapors. Changing the sufides to salts. And removing them. My explanation is basic at best. But there is more info around here about that. If you want to get more technical.

I wouldn't pack the whole thing. I would just pack maybe around 6" of it with the copper mesh. This amount won't change your outcome as far as ABV and flavor removal that much. But it will clean up the sulfides better. Giving you a better product in the end. Clean them good before use. I like to boil mine in a vinegar and water solution first. Then a water boil. This will remove any manufacturing residue that mite still be there. When you do boil them. The packing that is. You will see a film of oil on top of the water. Don't pull the packing back up through that film. Try to pour the film off. So it doesn't stick to the copper packing again. It will also take a few runs for the copper to get a good patena on it. And start working good. Like seasoning a cast iron pan. It takes a bit for it to really start working good. And there is no need to clean it after initial cleaning. Maybe once a year or two. Or if your still pukes. Otherwise just rinse it out good with hot water and low the still to air dry.

[sounder_4]

Prairie, thanks for the useful info. So in your opinion a small amount of copper mesh in the column will have the same favorable effect on flavor as an all copper head? I believe that was Mike's view as well. If that's correct, it really bolsters the argument for SS over copper if cost is a significant factor, leading me to wonder then if the advantage with all copper is purely aesthetic?

[Prairiepiss]

Copper is easier to work with for Joe lunch box. Stainless usually need specialized tools to work with. Where copper standard plumbing tools can be utilized.

Yes the small amount should be sufficient.

If you haven't already. You should read through the cm mod thread in my signature.

[sounder_4]

Prairie, not sure why you're suggesting I follow the CM link in your signature? My MileHi dual purpose column still is not a CM still. Are you suggesting I modify it to be a CM still? If so, why? I'm running my 24" column still as a pot still.....why would i want to introduce a column condenser system?

[Prairiepiss]

A mile high duel purpose still is a cm still. I figured if you had one. Eventualy you mite try to run it in reflux mode. If your still doesn't have a cm condenser on top. It's not a duel purpose it would be just a pot still. Which they do sell. But then again many of us use our cm stills to make good whiskey type drinks in one pass. So it is an option that I would at least consider trying.

[avetter502]

I second prairiepiss.....I run all stainless, and I use 6 copper scrubbers each run.....I've always had good results

[Bushman]

I second prairiepiss.....I run all stainless, and I use 6 copper scrubbers each run.....I've always had good results

avetter502 please go to the Welcome center and give us an introduction about yourself, experience, and a little about your still and what you like to drink so we can properly welcome you to the forum.

[sounder_4]

Someone please provide a precise definition of a CM still. My understanding, which may be incorrect, is that a CM still had a condenser internal to the column, which my MileHi does not have. Please clarify.

[Prairiepiss]

Did you look at the cm mod thread? It has cut away pics of a mile high cm still.
But here you go. This is a pic of their duel purpose still head. You see the bulge at the top of the column? Right below the takeoff point? That is the reflux condenser. That makes it a cm still. And why they call it a duel purpose still.

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