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Hi Folks,
I am new to distilling and have been given a duplast still head (copper).
I have mounted it to 2x 16ltr stainless steel buckets tig welded in the centre with a stainless steel 100 millimetre diameter column around 300mm or (1 foot long)
The unit has an internal element and works well.
I use a sugar/water wash and it starts to produce at around 78 degrees Celsius at a drip and starts to trickle at around 82 degrees, sits there for a while and then slowly rises to about 84-85 degrees.
I test the alcohol content regularly and it starts at 84% and I shut the unit down when it gets to around 65%.

I have never done this before and am paranoid about producing methanol.
Does anyone know where I can get and instructions for a duplast still? Although it is stainless steel it is very similar to the plastic type. Just a different shape.

Greetings, New to distilling...

Have you replaced all of the synthetics from the original Duplast still...??? If not then I would direct you to read The Rules We Live By, paying special attention to Rule #8... If you have pictures we'd be glad to see them...

Good luck and stay safe...

So you know how they work and all I have to do is send in an image? How do I upload it?

New to distilling wrote:So you know how they work and all I have to do is send in an image? How do I upload it?

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And as long as I'm at it...

New distiller reading Lounge

wow,,,some are plastic dont know if the one you have is but with a 12 in/300mm column it will act more like a pot still.
http://homedistiller.org/equip/photos-sold" onclick="window.open(this.href);return false;" rel="nofollow

Thanks Dnderhead, It's full of pot scrubbers and refluxes well, I just keep hearing differing advice on still head temps?
Some of the shop brought stills here in New Zealand start producing at 65 degrees and finish at less than 79. Mine starts at 81 degrees and finishes at 86*?

Can you even get methanol from a sugar wash?

if thats it, its just not tall enough to be effective as a reflux still.that size of column whould need to be 3-4 metres.
a reflux still acts as "stacked" stills the taller it is the more effective it is (up to a point)
it also appears to be a CM (coolant management) witch is not a grate design.they depend on the amount of cooling and temperature of coolant for both reflux and the amount of product taken off.there are some improvements you can do,such as splitting the lines to the reflux and product condenser,,,using constant temperature water,,and a constant flow..

Thanks again Dunderhead, I will upload an image of the still in the next few days, so you can see it. I'm greatfull for any help I can get.

buy the way disregard what you have herd about "methanol". for a wash your making a cheep "wine" no more methanol is in it than wine has,befor distilling or after.the still does not make methanol. but can remove it.(fore shots) so unless you drink all forshots its not going to make you "go blind" . if your not good at making cuts your product is not going to kill you but like drinking cheep wine you mite wish it had.

Ha ha, I do remove the first 100ml and I haven't had a bad experience yet! and hope to get better as time goes by,
I have heard good things about pot stills and brandy's and would like to have a go at some stage as I hear the taste comes through well from the mash. I live rural and the guy next door has two massive pear trees last year I got about 4 200ltr barells for some pigs I had at the time. But I think I would need a bit more experience before I try that.

We have that show moonshiners here on sky tv which is good viewing at times for the novice.

Remove the packing,turn off the reflux condenser and you have a pot still.

Welcome to HD

Cheers, It's a good site

i would just egnore anything you see on " moonshiners" and take it for what it is, strickly entertainment. you have some of the most knowledgeable craftsman on the planet rite here on HD.