Man from Louisiane

[mrjames680]

Hello all,

I have been brewing beer for the better part of 15 years. To be honest, I have been lurking as a guest here for more than 3 years. Just recently I registered here. I finally got my supplies and parts to complete a build of my first still about 4 months ago. I ended up going with a fractionating reflux (nixon stone)still that I can easily convert to a kind of pot still by taking out most of the column and just using the condensing head. Interestingly I have not used it much in a pot still configuration. It works better than I ever really thought. With out this site to answer most all of my questions. I have been interested in this distilling hobby for a really long time. For fuel and well as for drink.

I would like to thank everyone who posted all that great information that I seem to soak up like a sponge. You all have quite literally answered all my questions so I never had to post or ask a question ever. So thorough is this forum its hard not to get the information you need.

So far I have run a lawnmower with my alcohol, run a stove, and started some BBQ charcoal. Smells much cleaner. I like whiskey and have been experimenting with sweet feed mashes and red oak aging. Its a flavor that I just seem to really like. So far all my whiskey has come out better than cheap store bought stuff.

I am still learning but that is the funnest part.

Thanks again all.

mrjames680

[thatguy1313]

Welcome! If I understand correctly, red oak is not recommended as it can impart unwanted tastes from the additional tannins not found in white oak. If you have any pictures of your set up we'd love to see em! Good luck!

[Bigbob]

Welcome from the shadows mrjames680!, sounds like you've got figured out,stick around and enjoy the forums!

[Tassie Tiger]

Welcome & Hi,
I noticed you used your reflux as a pot head as well.
You said it worked so that maybe all that I need to know to try the same.
Did you use the tower section as well ?
Mine is a 1 piece welded unit that clamps to the Keg so I have no way of shortening the tower but it looks like I'm in the try it & see or taste experiment stage.
CHEERS

[mrjames680]

Its not what I would consider a pot still in the traditional sense, but what I have done is to take some copper unions so that I can remove the column with the copper scrubber packing in it. There is a union just below the head and another just above the triclamp at the boiler/keg. I can then just mount the head on the keg and use that to do striping runs. I open up my takeoff to wide open. This way i have no reflux happening due to no column and its not putting any thing back into the keg. I have space constraints so I cant do the copper worm bit. I get about 40%AVB this way.

With the column and setting the takeoff at about ~2-4 drops per second in full reflux mode I can get about 800mL of per hour at 90-93%ABV. For some reason I cannot get any better than this but I am fine with it. I usually run it faster at lower proof anyway.

I finally feel like I am getting used to running it. I need to start taking notes (better notes) and pay attention to temps when proofing. I need a nice graduated cylinder so that I can calculate production rates a little more accurately also. I have been running by 'feel' as my friend has recommend me doing, but I would like to put in a thermometer at the top of the column so I can have reference to what my still is doing. I need a parrot as well. All in due time.

As for the red oak, like I said I its a flavor I like, not necessarily what others would like. Very vanilla-y and smooth. I have had a lot of good feedback on it however. My method for making it is to char the oak in the BBQ in some tinfoil. I char it till all the pieces are totally black but not enough to get that alligator texture on it. I then soak them water for an hour. I use 1x1in pieces that i cut long enough to just come to the top of my mason jar. I let it soak in ~170prf for 5 days and take it out. then I add water to bring down to 80prf. Its good after 5 days but the longer it sets the better it gets. I learn a lesson with using tap water. It turns black after 3 days if I us that. I have no idea what that's all about yet but I suspect iron, maybe alum. I haven't look into it, I just re distilled it.

I am pretty consistent with my recipe(s) and end result flavors, just time to dial it all in to perfection.

[W Pappy]

Welcome friend there has been a few fellas here that have used red oak and say it is a fine wood to use.