So I'm thinking of adding an element of possibly two of them.to my still so I can run it indoors.
I like real low slow single pot still runs but I want to be able to run high powered stripping runs if I need to.
My max still charge possible is 12 gallons and usually I run less like 4.5 to 9, I was thinking I could put 2 2kw elements in and run those to a controller where I can run both or just one. Does this seem feasible? Should I go higher powered elements or maybe one 35kw and one 2kw? That way if i want.to run up to 5500watts i can. Im not real sure but from the threads i read the controller just stops element cycling and doesnt allow for variable element power. Is this right or will one 55kw element allow me to run at various wattage? Does anyone have recommendations on elements and controllers that won't break the bank?
Anyway I put this here since it's about my first attempt at an electric still. Would love to be able to run in the kitchen and that ain't gonna happen w this propane crawfish burner, lol.
My first electric powered still
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My first electric powered still
<no stopping to corner anytime [] no parking passenger zone>
When people tell me I'll regret that in the morning, I sleep till noon.
When people tell me I'll regret that in the morning, I sleep till noon.
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BayouShine
- Swill Maker
- Posts: 493
- Joined: Fri Feb 07, 2014 1:20 pm
- Location: The Armpit of Louisiana
Re: My first electric powered still
Do you have access to 220v power?
Re: My first electric powered still
The controller allows you to control the voltage to the elements, in turn the watts it puts out. They are simple to build and use. I would go ahead and get the 5500watt element and use that for sheer ease of use and build simplicity.
Life is a journey you take alone. Make sure you do what you what makes you happy
Re: My first electric powered still
Yeah I have access to 220v in 2 places in my kitchen, ones a dryer plug and ones a stove, I also have a window unit 220 nearby
<no stopping to corner anytime [] no parking passenger zone>
When people tell me I'll regret that in the morning, I sleep till noon.
When people tell me I'll regret that in the morning, I sleep till noon.
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BayouShine
- Swill Maker
- Posts: 493
- Joined: Fri Feb 07, 2014 1:20 pm
- Location: The Armpit of Louisiana
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freaky_cutout
- Novice
- Posts: 69
- Joined: Sat Jan 16, 2016 9:32 pm
- Location: New Zealand
Re: My first electric powered still
35Kw?
That seems a bit excessive......
That seems a bit excessive......
Getting back into stilling after a few years off.
Re: My first electric powered still
I meant 3.5kw etc etc my bad. Drinking some apple wine I made and haven't ran yet. Did one fermenter with an extra gallon cuz I knew the weather was bkund to screw up and I would want free drinky
<no stopping to corner anytime [] no parking passenger zone>
When people tell me I'll regret that in the morning, I sleep till noon.
When people tell me I'll regret that in the morning, I sleep till noon.
Re: My first electric powered still
Thanks for all the input I'm gonna try and find a decent 5.5kw and a controller. I'll check into those threads thanks for the linkage 
<no stopping to corner anytime [] no parking passenger zone>
When people tell me I'll regret that in the morning, I sleep till noon.
When people tell me I'll regret that in the morning, I sleep till noon.
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freaky_cutout
- Novice
- Posts: 69
- Joined: Sat Jan 16, 2016 9:32 pm
- Location: New Zealand
Re: My first electric powered still
Lol, I thought so, but I thought I had better check
Getting back into stilling after a few years off.
Re: My first electric powered still
Yeah I think I'm gonna get one of those no weld S shaped 5500 watt elements and a dimmer rated appropriately. Have a friend who is an electrician I'll get him to.run me a circuit just for that and another for my circ pump. If I do this I may hard plumb a still in the back by my workbench and keep my current copper unit as a portable unit. I'd do up like 5 10gal fermenters with pumps and filters into a keg with a copper cap I think... Then I could use my unutilized washer dryer connections for water.circ... Hmmmm dreams...
<no stopping to corner anytime [] no parking passenger zone>
When people tell me I'll regret that in the morning, I sleep till noon.
When people tell me I'll regret that in the morning, I sleep till noon.
Re: My first electric powered still
So I ran my first sour mash(rolled oats. Cornmeal, malt barley, dextrose) in my copper pot, on the stove. Have a 2600watt element on it and my stills slightly oblong shape allowed it to sit right there on that burner. I had to paste it while it was cold (only 4 paste connections, the cap, the column elbow, and lyne arm to elbow/lyne arm to drip tube)
I pulled 3L of 155 proof, just cut that down to barrel proof and added oak chips. I'll post some pics for y'all here shortly.
Please note the plastic funnel was used only in my cleaning run.
I know it looks a little rickety there but I built a better stand(2x6 and 2x4 frame) for the worm(40ft of 1/2 inch coil in that sawed off white 35gal drum) and the drum top has my pump and circulation water with the garden hose for overflow/recirculation.
All this said: I'm never running outside again.
I pulled 3L of 155 proof, just cut that down to barrel proof and added oak chips. I'll post some pics for y'all here shortly.
Please note the plastic funnel was used only in my cleaning run.
I know it looks a little rickety there but I built a better stand(2x6 and 2x4 frame) for the worm(40ft of 1/2 inch coil in that sawed off white 35gal drum) and the drum top has my pump and circulation water with the garden hose for overflow/recirculation.
All this said: I'm never running outside again.
<no stopping to corner anytime [] no parking passenger zone>
When people tell me I'll regret that in the morning, I sleep till noon.
When people tell me I'll regret that in the morning, I sleep till noon.
Re: My first electric powered still
<no stopping to corner anytime [] no parking passenger zone>
When people tell me I'll regret that in the morning, I sleep till noon.
When people tell me I'll regret that in the morning, I sleep till noon.
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FreeMountainHermit
- Distiller
- Posts: 1769
- Joined: Thu May 12, 2011 6:45 pm
- Location: Two Dogs Holler, West Virginia
Re: My first electric powered still
That burner's gonna be kinda ruff on dat plastic. Must be a special heat proof bayou mudbug pot. 
Blah, blah, blah,........
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shadylane
- Master of Distillation
- Posts: 11255
- Joined: Sat Oct 27, 2007 11:54 pm
- Location: Hiding In the Boiler room of the Insane asylum
Re: My first electric powered still
Just a thought, If your running in the kitchen, a liebig makes more sense than a worm and flake-stand.
If you can find a junk portable dishwasher, the hoses work great. It even comes with the drain.
If you can find a junk portable dishwasher, the hoses work great. It even comes with the drain.
Re: My first electric powered still
Lol that burner stand was just temp placeholder before I framed up a wooden stand for the worm.
I plan to build a Liebig but I was just testing the stove/copper pot combo so I just used my standard worm.
The stove worked so well. I made a slight change to the circuit for that burner so it keeps a constant power. Did that before for making gumbo on another stove(need even heat on my roux and hate electric stoves)
I plan to build a Liebig but I was just testing the stove/copper pot combo so I just used my standard worm.
The stove worked so well. I made a slight change to the circuit for that burner so it keeps a constant power. Did that before for making gumbo on another stove(need even heat on my roux and hate electric stoves)
<no stopping to corner anytime [] no parking passenger zone>
When people tell me I'll regret that in the morning, I sleep till noon.
When people tell me I'll regret that in the morning, I sleep till noon.
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FreeMountainHermit
- Distiller
- Posts: 1769
- Joined: Thu May 12, 2011 6:45 pm
- Location: Two Dogs Holler, West Virginia
Re: My first electric powered still
Got anycast iron pot andouille recipes ?
Blah, blah, blah,........
Re: My first electric powered still
I typed my gumbo recipe up for another forum. If you wanna make it creole gumbo add two cans of stewed tomatoes when you add the stock. I have another method I use I'll type it up for y'all, it uses dry roux. Hell it might even be mentioned in this recipe I'm too drunk to read it
first you chop all your veggies and sausage
1lb smoked sausage
1lb andouille if you can get it... take each lb of sausage and cut 1/3 into whole rings, 1/3 into halfs and 1/3 into quarters
this makes a decent pot
2 big yella onions, some small pieces some medium
4 stalks of celery
2 bell peppers
a whole head of garlic
chop some italian parsley and green onions and put them in the fridge for later. chop the okra into 1 inch sections and dispose of the stem end and tip. wash it off first too. set that in the fridge as well.
now take a big heavy bottom pot
add to it 1cup of oil and put it on medium heat. after a minute add 1-1/4 cups of all pourpose flour. stir it in. now lower the heat. you cannot burn this roux at all. keep it moving, fast enough not to stick and burn but slow enough where it cooks. keep the whole thing going. its will darken in color to a coffee type tone after about 30 mins. you cant leave it alone. once you get comfortable making them you can increase the heat and your stirring speed. remember, any black spots or dark brown burn spots you have ruined it. you are trying to make an even coffee colored paste.
once the roux is dark enough, drop in the onions and stir. this will stop it from cooking. then add the bell peps, then the celery. keep it moving and stir to sweat the veggies. bout 10 mins. now add your garlic. cook a few mins more and add 2 qts chicken stock.
in a seperate pan, add your sausage, in batches if required, and brown it for about 10 mins a batch. add that into the main pot with the stock.
then you want to take a pack of boneless chicken thighs, 1.5lbs - 2 lbs or so. use the sausage grease to just brown/sear them on all sides. dont cookem all the way through. leavem in the pan and remove heat.
add 4 tbsp Creole seasoning, 2tbsb ground thyme, 2 large bay leaves, 1tbsp louisiana hot sauce, 1 tbsp cracked black pepper, 3tbsp of worcestershire and stir it in. youll need to learn to adjust the seasoning ammounts to make it taste like a good spicy gumbo but not overbearing. i dont actually measure any of this.
now add your chicken, fill the rest of the pot with water, and bring to a boil.
once its boiling, add the okra. cook down about 2 hours or until any roux taste is gone. an oil layer will form on the top which you must skim off. this is all the fat from the stock and the chicken and the sausage and it will fuck the taste. once it hardy produces more oil, you are done. make sure to use a heavy bottom pot so it doesnt stick. Keep it covered and dont turn it up to high when cooking down. You may need to add another cup or 2 of stock and water if it all boils out. also the chicken should be nicely shredded and broken into smaller pieces.
if you want to use seafood, add peeled crawfish or shrimp or raw oysters or whatever about 15 mins before its done cooking and let them simmer in.
some people use who crabs and shrimp in the shells but I dont. they have certain crabs we call gumbo crabs
and thats about how i make gumbo.
serve with a pile of rice on top in a shallow bowl, and garnish with green onions chopped and italian parsley. you may also offer Filé powder with it. Never add the Filé powder while its on heat, instead offer it at the table, as the heat makes it get stringy.
ingredients
2 cans stewed tomatoes
3 tbsp worcestershire
Louisiana Hot Sauce
Creole Seasoning
Thyme
Black Pepper
Bay Leaf
2 large yellow Onions
2 Bell Peps
4 stalks Celery
Bunch Italian Parsley
Bunch Green Onions
2-3 cups washed chopped okra
2lbs high quality smoked pork sausage(preferably andouille for at least half)
2lbs boneless chicken thighs
Seafood if desired
Cup and a quarter of flour
cup of oil
first you chop all your veggies and sausage
1lb smoked sausage
1lb andouille if you can get it... take each lb of sausage and cut 1/3 into whole rings, 1/3 into halfs and 1/3 into quarters
this makes a decent pot
2 big yella onions, some small pieces some medium
4 stalks of celery
2 bell peppers
a whole head of garlic
chop some italian parsley and green onions and put them in the fridge for later. chop the okra into 1 inch sections and dispose of the stem end and tip. wash it off first too. set that in the fridge as well.
now take a big heavy bottom pot
add to it 1cup of oil and put it on medium heat. after a minute add 1-1/4 cups of all pourpose flour. stir it in. now lower the heat. you cannot burn this roux at all. keep it moving, fast enough not to stick and burn but slow enough where it cooks. keep the whole thing going. its will darken in color to a coffee type tone after about 30 mins. you cant leave it alone. once you get comfortable making them you can increase the heat and your stirring speed. remember, any black spots or dark brown burn spots you have ruined it. you are trying to make an even coffee colored paste.
once the roux is dark enough, drop in the onions and stir. this will stop it from cooking. then add the bell peps, then the celery. keep it moving and stir to sweat the veggies. bout 10 mins. now add your garlic. cook a few mins more and add 2 qts chicken stock.
in a seperate pan, add your sausage, in batches if required, and brown it for about 10 mins a batch. add that into the main pot with the stock.
then you want to take a pack of boneless chicken thighs, 1.5lbs - 2 lbs or so. use the sausage grease to just brown/sear them on all sides. dont cookem all the way through. leavem in the pan and remove heat.
add 4 tbsp Creole seasoning, 2tbsb ground thyme, 2 large bay leaves, 1tbsp louisiana hot sauce, 1 tbsp cracked black pepper, 3tbsp of worcestershire and stir it in. youll need to learn to adjust the seasoning ammounts to make it taste like a good spicy gumbo but not overbearing. i dont actually measure any of this.
now add your chicken, fill the rest of the pot with water, and bring to a boil.
once its boiling, add the okra. cook down about 2 hours or until any roux taste is gone. an oil layer will form on the top which you must skim off. this is all the fat from the stock and the chicken and the sausage and it will fuck the taste. once it hardy produces more oil, you are done. make sure to use a heavy bottom pot so it doesnt stick. Keep it covered and dont turn it up to high when cooking down. You may need to add another cup or 2 of stock and water if it all boils out. also the chicken should be nicely shredded and broken into smaller pieces.
if you want to use seafood, add peeled crawfish or shrimp or raw oysters or whatever about 15 mins before its done cooking and let them simmer in.
some people use who crabs and shrimp in the shells but I dont. they have certain crabs we call gumbo crabs
and thats about how i make gumbo.
serve with a pile of rice on top in a shallow bowl, and garnish with green onions chopped and italian parsley. you may also offer Filé powder with it. Never add the Filé powder while its on heat, instead offer it at the table, as the heat makes it get stringy.
ingredients
2 cans stewed tomatoes
3 tbsp worcestershire
Louisiana Hot Sauce
Creole Seasoning
Thyme
Black Pepper
Bay Leaf
2 large yellow Onions
2 Bell Peps
4 stalks Celery
Bunch Italian Parsley
Bunch Green Onions
2-3 cups washed chopped okra
2lbs high quality smoked pork sausage(preferably andouille for at least half)
2lbs boneless chicken thighs
Seafood if desired
Cup and a quarter of flour
cup of oil
<no stopping to corner anytime [] no parking passenger zone>
When people tell me I'll regret that in the morning, I sleep till noon.
When people tell me I'll regret that in the morning, I sleep till noon.