Home Distiller

Bacchus PM sent.

https://www.moonshinestill.com/ this is the link for the company that made the still.

Question, I have a small pot,10L/2.5 gal. Would it be practical to make several runs, using the same recipe, and store in a small oak barrel, say a1gal?

Thank you for the link. I read their entire site and doubt they actually make their own stills.

Nothing wrong with your still, BUT please test it for lead before proceeding. Their are many

importing and reselling Copper pot stills similar to yours, and some, not all have tested positive

for lead. best of luck and have fun.

To your more recent question, several strip runs then a spirit run for storage and aging.

The key is a fermenter 3-5 times or more with such a small pot capacity.

Bacchus 50 wrote: ↑Sat Jan 01, 2022 2:28 pm Question, I have a small pot,10L/2.5 gal. Would it be practical to make several runs, using the same recipe, and store in a small oak barrel, say a1gal?

Yes, it would. With a small still like yours I would say a 1- or 2-gallon barrel from Gibbs Brothers would be a good size to fill. I'd suggest with a 5-gallon pot still, a 1-gallon barrel, then in time by a 2nd and 3rd, building a Solara system to move your spirits progressively from the newest barrel to the oldest. Making spirits as needed to keep them full.
If you make ferments large enough to get three stripping runs, you'll have enough low wines for a full boiler charge of low wines. that should net you a little over a gallon of spirits after making good cuts.
Practice fermenting in a 6 gallon bucket, then move to a 15, to 20 gallon fermenter.

Thanks for that information, Deplorable, I am planning ahead before I jump in. Just having a pot is just the tip. I have a 5G fermenter and other "tools" from making wine. My next need is a reliable heat source. I am leaning towards electric. It was pointed out that may not be reliable but with such a small pot would it be so crucial. I don't plan on upsizing for a while.

For the size of my pot, 10L/2.5G there's not going to be much being cooked. I plan to ferment and strain the wine so there wouldn't be any solids to heat. Does that make sense.

Bacchus 50 wrote: ↑Fri Dec 31, 2021 5:48 pm Still need to figure how to post photos.

You figured out how to post pictures. Can you share? I can't figure it out either. Link says to click upload, but I don't have that. Flummoxed.

To post a picture click on full editor & preview. when opens at bottom click on Attachments, then add files, select your picture and submit.

I love my stainless milk can. I added a three foot copper packed column and a dephlegmator and I'm getting 90% which is good enough for me for now.

I know this is sacrileges but buy a stainless steel, fluted plate column still or you will regret it. Copper is way to hard to keep clean and if you don't like drinking liquor that looks and tastes like it came out of a porta potty go stainless and put in copper rings.
Attacks begin...

SDEngr1 wrote: ↑Sun Aug 07, 2022 2:09 pm I know this is sacrileges but buy a stainless steel, fluted plate column still or you will regret it. Copper is way to hard to keep clean and if you don't like drinking liquor that looks and tastes like it came out of a porta potty go stainless and put in copper rings.
Attacks begin...

Totally disagree with this statement. Unless you have run a SS still as I have for over 5 years, I am not sure how you can make that comment. A lot of members run both stainless and copper, I have one of each and I would put my product up against any and be willing to compare. My stainless column is filled with copper and the takeoff is all copper as well.

I'll admit to never having a copper still but what copper rings and bubbler plates I have are a major PITA to clean after every run. I have a copper parrot that I never use because it always seems to turn liquid blue. I clean with acid then into a bath of weak base then a heavy rinse. I can't imagine how cleaning an entire still is like but I am ignorant about running a copper still.

SDEngr1 wrote: ↑Sun Aug 07, 2022 4:14 pm… I can't imagine how cleaning an entire still is like but I am ignorant about running a copper still.

My copper is easy to keep clean. I just rinse it with water good after a run and then let it air dry. I hang the pieces up in the furnace room and it dries quickly.

Once copper has a patina, you shouldn’t need to clean it more than a good rinse. Cleaning with a base is looking for trouble. I don’t even bother with a weak acid either. That would just cut some of the patina away. Shiny copper may look nice, but a patina-clad copper still looks much more friendly.

Stainless has its place. But copper is good in a working still.
ss

SDEngr1 wrote: ↑Sun Aug 07, 2022 4:14 pm but what copper rings and bubbler plates I have are a major PITA to clean after every run.

The fact that you think copper stills or copper parts need cleaning after each run shows your ignorance of distilling practice, Most people rarely clean copper stills.
I note that in one of your earlier posts you mention watching a lot of Youtube......two channels in particular.
The one Jess runs usually gives correct advice, the other which I wont name because its banned here can give out very unreliable and bad advice.....sometimes even dangerous. Id forget anything you may have learned from that particular place. You might like to read Rule L from the following link, it concerns Youtube Channels.
Infact its a good idea to read all of the rules.

Saltbush Bill wrote: ↑Sun Aug 07, 2022 6:31 pm …
The fact that you think copper stills or copper parts need cleaning after each run shows your ignorance of distilling practice, Most people rarely clean copper stills.
I note that in one of your earlier posts you mention watching a lot of Youtube......two channels in particular The one Jess runs usually gives correct advice, The other which I wont name because its banned here can give out very unreliable and bad advice.....sometimes even dangerous. Id forget anything you may have learned from that particular place. You might like to read Rule L from the following link, it concerns Youtube Channels.
Infact its a good idea to read all of the rules.

Not much more to say after that. Right on each count

Sorry to offer any differing opinion from the accepted think...good luck with that.

SDEngr1 wrote: ↑Mon Aug 08, 2022 3:36 am Sorry to offer any differing opinion from the accepted think...good luck with that.

We'll stick with the luck we make in this hobby, thank you.

FWIW, copper stands on hallowed ground here and in the distilling universe. To badmouth copper simply because one hasn't learned how to clean it while all others do is just plain nonsense. The last member who chose to 'out' copper (in an attempt to promote his line of commercial stainless steel stills) created a thread that turned into a shit show and got locked.

SDEngr,

Stainless is great for brewing equipment, ie - mash tuns, boil kettles, and even fermenters. The stainless is durable and resistant to the cleaning chemicals brewers, especially commercial brewers, use to sanitize their equipment. It is necessary to keep bacteria and other contaminants from spoiling the beer (and wine). Stainless steel and borosilicate glass are both widely used in the dairy processing industry for exactly the same reasons.

However, copper is invaluable for distillation, primarily any portion of the still that is in contact with the hot vapors. It is more than just an aesthetic component, it is a major element that cleans objectionable constituents from the vapors. Just look at the commercial distilleries around the world. And even though some commercial stills may have stainless components, often they are copper clad on the inside where the vapors contact the surfaces. It’s just better for the distillation process.

If you’ve had difficulty with your stainless system that only has copper plates in the column, it really demonstrates how important the copper is … because it is working overtime to clean the nasty, oily and solventy vapors. More copper would unburden the plates from double duty as a “fractionator” and a “sulfur remover”.

I’m sure you’ve encountered a black sludge-like coating on the plates and that is an accumulation of the oils and sulfur salts and those indeed can wash off into the product. Ironically, more copper is your friend, so if you add copper boiling chips to the boiler it will help not only to accelerate vapor production, but also reduce the off-flavors.

Not intending as a lecturer here, just pointing out the extensive experience on the website and sharing it with you. We’re not “distillers for dummies”, we’re a compendium of experience. It is wise to “read and heed” what is shared with you here and disregard some of the advice posted on Youtube. You’ll be closer to your objective as a hobby distiller.
ss

Very well said SS. I have only had stainless boilers, but only have had copper stills.

Group think is alive...maybe its the solder leaching?
To suggest copper is the only way to distill is the epitome of ignorance. Almost every major distillery uses stainless steel except for when the visitors visit. To suggest otherwise is idiotic. Also, once copper develops its "patina" it is no longer interacting with sulfides. I guess it is true...ignorance is bliss.

SDEngr1 wrote: ↑Tue Aug 09, 2022 11:16 am Group think is alive...maybe its the solder leaching?
To suggest copper is the only way to distill is the epitome of ignorance. Almost every major distillery uses stainless steel except for when the visitors visit. To suggest otherwise is idiotic. Also, once copper develops its "patina" it is no longer interacting with sulfides. I guess it is true...ignorance is bliss.

Are you suggesting that distilleries switch out stills for tours?

It was literally just laid out to you why stainless is used in certain instances and copper in others. What the majority of people here are saying is that copper produces a better product in a side by side comparison.

SDEngr1 wrote: ↑Tue Aug 09, 2022 11:16 am Group think is alive...maybe its the solder leaching?
To suggest copper is the only way to distill is the epitome of ignorance. Almost every major distillery uses stainless steel except for when the visitors visit. To suggest otherwise is idiotic. Also, once copper develops its "patina" it is no longer interacting with sulfides. I guess it is true...ignorance is bliss.

No one has suggested that copper is the only way to distill. There are plenty of scientific papers to attest to coppers value inside of a still. If you could provide some research or study to disprove such findings that would be awesome! Also “Almost every major Distillery uses stainless steel” is a rather broad statement without anything to back it up. Can you be more specific? If you want to argue your point we all would like some scientific info.

Edit: http://whiskyscience.blogspot.com/2014/01/sulphur.html

Also you’re wrong about patina

Quick Honey get the copper stills out , the visitors are coming. A bit of light reading here ........lots more out there if you look.
https://www.semanticscholar.org/paper/T ... 58e167d1c0

If you look really carefully at that top pic, you can see the cleaning Lady . She climbs inside the stills everynight and polishes the copper ready fir the next day .

Had to look this one up, as I had never heard of this term:

Groupthink is a phenomenon that occurs when a group of individuals reaches a consensus without critical reasoning or evaluation of the consequences...based on a common desire not to upset the balance of a group of people.

We Forum members may not have the ability or equipment to perform our own copper/sulphide tests, but we can reason by applying the results of critical lab studies to our understanding. Plus the fact that like commercial distilleries, our spirits don't go all to sulfury hell once a valuable patina has formed and taken up long-term residence inside our beloved copper stills.

SDEngr1 wrote: ↑Tue Aug 09, 2022 11:16 am Group think is alive...maybe its the solder leaching?

SDEng , maybe while you are educating the forums members on the evils of copper, you might like to also contact the following Still manufacturers.
You will be able to advise them as to why the stills they make from copper are so shit and that they are wasting their time as those stills will only ever be used for display purposes when visitors arrive.
I'm sure that the owners of those companies will also be overjoyed to hear that they are being affected by leaching solder.
You will find full contact details within the links below.......lots of nice copper porn pics to for those interested
https://a-holstein.de/en/distilleries/l ... tilleries/
https://vendomecopper.com/products/dist ... ent/18-23/
If you have spare time on your hands I can supply you with a long list of names and address's of copper still manufactures to contact, I'm sure they will all be delighted to hear from you.

I think we have a stirrer here.

Geoff

The Baker wrote: ↑Tue Aug 09, 2022 10:56 pm I think we have a stirrer here.

Geoff

Very perceptive Geoff