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Hi Folks,

UncleCharlie here in sunny California. I have a small winery in the foothills of California and have become interested in making some brandy. I always have a lot of wine left over in open bottles from the tasting room and it doesn't keep when opened.

Got the great book "The Compleat Distiller" and it is very useful. Would like to build a compound still. So here is silly question of the day; The book seems to indicate that you fire up the boiler with the takeoff valve closed till the column reaches a state of equilibrium. Seems to me there will be a pressure build up or worse! What am I missing here?? I didn't get this old making dumb misteaks!

Did a little distilling with the Wok in Pot the other day and was impressed with the results. Turning wine I can't sell into something usefull is great. Perhaps a whole new product line! If I can sort the licensing out.

Charlie G.

The top of the column is open to the atmosphere. The reflux condenser will knock down all vapor that reaches it, if it is working right.

Wouldn't one rather pot still one's brandy?

Keep going Unclecharlie. You are gonna love this.

LWTCS wrote: by LWTCS » Thu Sep 03, 2009 9:45 am
Wouldn't one rather pot still one's brandy?

Keep going Unclecharlie. You are gonna love this.

+1 on what LWTCS said. This is a fantastic hobby.. it would be even more fun if you already owned a small winery

I think you will find that most people will recommend a pot still for brandy. On the other hand, if you're looking at making a wine based neutral spirit, eg a vodka you would use a reflux type of still which produces around 96% pure alcohol. If you put your wine through a reflux still it basically strips out almost all of the flavour and you end up with vodka

Thanks everyone,

Now that I see the answer, everything seems obvious. This site is a Great resource for info not normally avalabile!

As to the Pot still for Brandy, yes that would be the traditional methode. However I also make Port. For that I need as high a proof as I can get. Now I buy it from a commercial distiller at 192 proof. Not cheap! You need the highest proof you can get so as to not dilute the wine too much. Trust me, higher proof makes it a much simpler job.

I might do the Pot Still too. Have not yet made up the old mind. New projects are fun!

Thanks again,
Uncle Charlie

PS: If anyone has a wine question, I'll try to answer.

The proper tool for the proper job, unclecharlie...

A potstill for brandy, and a reflux column for the high-test vodka.

Many members either run two stills or use a combination still, unclecharlie... The rig I'm currently running is a combination still... Hoping to build one or two more this Fall - Winter season though... Can't have too many stills kicking around...

You will normally end up with enough leftover piping from a reflux build, that a few extra fittings will make a good potstill.
The potstill can be used for the brandy, as well as beer stripping, before running through the reflux still for the high proof.

unclecharlie wrote:Thanks everyone,

Now that I see the answer, everything seems obvious. This site is a Great resource for info not normally avalabile!

As to the Pot still for Brandy, yes that would be the traditional methode. However I also make Port. For that I need as high a proof as I can get. Now I buy it from a commercial distiller at 192 proof. Not cheap! You need the highest proof you can get so as to not dilute the wine too much. Trust me, higher proof makes it a much simpler job.

I might do the Pot Still too. Have not yet made up the old mind. New projects are fun!

Thanks again,
Uncle Charlie

PS: If anyone has a wine question, I'll try to answer.

I enjoy port and I can remember buying a couple of bottles from Ossicka's winery in Victoria, Australia, many years ago. One of the special qualities quoted by the winemaker was the 'fine old brandy spirit'.
Although I am far from being expert at this I know you can make brandy at very high abv (tell me, you experienced people, over 85 %? Would 90% be quite practical?) by putting it through the (pot) still two or three times. Which is not the extra work you might think at first because after the first run the volume to be distilled is greatly reduced. And you will get the brandy aroma, not just the flavourless vodka you would get from a reflux still. Which should make really yummy port.