New to practical distillation

[butlagi]

Hello everyone,

I'm from the USA near the border of canada in a place that does not have a region label. It is neither midwest, nor northeast/west, nor mountain. Anyways...

I've been reading/studying/reviewing/following homedistiller.org's information seriously since 2004. I've been homebrewing since 2006 and the friend who got me started in brewing is now a brewmaster at a popular microbrewery. I bartended for 2-3 years (primarily liquor, not so much beer) before going to a real university. I'm currently studying chemical engineering, and distillation is the bread and butter of my coursework. However, while I can now design a "separations unit" (industrial still, usually for hydrocarbons) for almost anything on paper, none of my formal education or work experience prepares me for making a great <20 gallons home still.

First: I've read everything at homedistiller.org at least twice (most much, much more), but I only just discovered the forum. Now that I have a set timeline for building my still after years of brainstorming, I'd like practical feedback. I plan to build the still right around 6 months from today.

Second: I'd like to design a reflux/fractional column still. I'm strongly considering using a keg for the bottom of my still. A 7.5 gal 1/4-barrel feels like a good size to me. I'm also strongly considering installing numerous (5-10) thermometers along the length of the column. It would be great if my setup allowed sensor input to a computer for recording and analyzing. I don't know if I want LM, CM, or VM.

Third: I'm not interested in just making cheap-as-dirt neutral spirits - I can get that at the store. I want to make better liquor than what's available commercially, and I'm willing to put in the work day after month after year to make it happen. I'm willing to spend the money to make the still right the first time. I want to make every type of liquor, from vodka to tequila, and I believe that this should be possible from a fractionating column if I carefully blend various stages of distillates.

Fourth: Safety first. I don't do anything unless I understand it inside and out. Risks are best left on the card table or the football field.

So, I guess I'm just saying hi.

If anyone has any links to the types of stills I'd be interested in, could you please post them? Anything involving kegs, fractionating columns, or even vacuum distillation (for enhanced flavors) would be appreciated.

DTDS

[Samohon]

Welcome to HD butlagi...

It is nice when new members do a little reading on the boards...

For very clean neutrals, a VM would be your best bet, it practically drives itself...
There are numerous good posts in the Column Distillation and Design... section of HD...

Have fun and stay safe my friend...

[LWTCS]

Welcome butlagi

Nice intro. Love your enthusiasm.
Sounds like you are on your way to developing a nice pedigree for yourself.

A few of us have been trying to discuss the results render'd from hobby sized plated columns.

Be interested to hear your thoughts on the matter when you are up to speed.

Cheers
Larry

[ArkyJ]

Welcome to the FORUM!
I have a feeling that a lot of new folks start out making cheap whatever to start with, until they
get the hang of what goes on and learn.Then they get serious about this hobby and go for the hearts
of what we produce and use heads and tails for bit and flavor, but that's pot stilling.
With a little time and pratice, I believe, you will make a far better product than anything you
can buy on the market.
ArkyJ

[Braz]

Sounds like you might be interested in checking out the "Flute" still threads. Here's one, there are several. http://homedistiller.org/forum/viewtopi ... 17&t=17952

Olddog built the first one. It is basically a scaled down version of the commercial plate stills. Lots of development work has been done over the past year and the results are pretty exciting. With your background I think you'd really appreciate the Flute concept.

BTW, over the long term you'll be happier with a 15 Gal keg instead of the 7.5 gal.

[Bushman]

Hello everyone,
Second: I'd like to design a reflux/fractional column still. I'm strongly considering using a keg for the bottom of my still. A 7.5 gal 1/4-barrel feels like a good size to me. I'm also strongly considering installing numerous (5-10) thermometers along the length of the column. It would be great if my setup allowed sensor input to a computer for recording and analyzing. I don't know if I want LM, CM, or VM.
DTDS

Welcome to the forum, I agree you are probably looking at a VM still if you are wanting that much control while distilling, a CM still will give you the least control!