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I have a 8 Gallon Milk Can Still with 2” dual purpose tower from Mile Hi Distilling. I have done a number of Sugar Wash runs with the Still set up for Reflux. I'm now interested in learning how i would set it up as Pot Still. With the still in reflux mode I monitor the temperature from the top of the tower. Would the temperature monitoring be the same as in reflux mode?

Any help would be appreciated.

Thanks,
PurdueBrew

nope,, some use it as a guide, but the temp. will rize threwout the run, best cut by smell ,,taste and feel.

Thanks Dnderhead

Since I have never run as a pot still what should I expect for Proof coming out? My reflux is consistently producing 180 proof. Also is there a minimum temp to start pulling to avoid the methanol. Or does any one have a general guideline for Head, Heart and Tails temps?

Also does anyone have any recommendations on a recipe to start with to run through a pot still.

PurdueBrew

purduebrew wrote:Since I have never run as a pot still what should I expect for Proof coming out?

Depends how you run it. But a typical ABV might be about 35% on the first push. And the second might render 70% (plus or minus).

Those numbers make some newer reflux guys shutter with dissatisfaction I recon.

purduebrew wrote:Or does any one have a general guideline for Head, Heart and Tails temps?

And as discussed on at least one other occasion, wash composition will determine temps with a potstill run. You can look at the thermo if you feel like it, but you will have a difficult task trying to regulate temps with a potstill.

Bring it to temp quick by applying lots of input. When your column gets too hot to touch back off on the heat.

Allow for a pencil lead sized stream of discharge. Less heat better separation. More heat faster output.

Doing a series of rum batches is a good way to potstill.
The All Bran recipe is quick, dead simple and has a dern good carry over flavor.