Home Distiller

Hello, my name is Drew and so far I've only been makin likker for only the last month or so which makes me a newbie I guess, but I have used this site for almost everything I needed to know so I am very grateful for all the information y'all post up.

I guess to start off I should start w my set-up:
20 quart SS pot
3/8" copper tubing
digital thermometer
5 gal bucket

Thats it really, its just a home set up i have on my stove running now actually and I have had fairly good success with it. Essentially I drilled two holes in the SS pot lid, put a stopper w/hole for the thermometer probe in one, and the other has a grommet that fits the tubing firm (sometimes I add a bit of flour/water mix to assure a good seal) then that runs up and then down into a worm with about 5/6 coils depending on how you count it haha. Water-flow is from the sink and out through another hose near the top back into the drain.

Although this is anything from the perfect set-up I have been able to learn a lot with it and actually made some decent shine in the process..

I've made only 6 (currently running 7 and 8 is waiting for tomorrow) runs in my career, but I have experimented in a few different ways so far from recepies I read on here and others I just kinda formulated while bored at work. Ive made the original "White Lightning" (175 proof), a Granny Smith shine (165 proof, BEST SO FAR), a sugar + molasses shine (160 proof and currently running), and a honey shine (160 proof). Ive made a few "White Lightnings" just to get the feel of it. These are all made with at least 10lbs of sugar and turbo yeast (I know its bad but I'm new) +/- the additives mentioned above to flavor it a bit/or not.

I currently have a 3gal still from Mile Hi that should arrive within a week or so, so I can chuck this one for a much cleaner look!!

Any pointers I should know? comments? concerns?

I also had a question about flavoring the shine AFTER I run it: If I were to take some strawberries/blueberries and place them in a jar, add sugar, wait a week for it to syrup then add just the syrup (straining off any berries) into my plain shine, and add a few fresh berries to the final product, would that be a good way to flavor it? I like to keep my mixes strong around 100 proof or more so thats how I got this syrup idea... thoughts??

Welcome Drew! Lots people using those mile-hi and brewhaus stills so it should be easy to get information about any questions you might have depending upon which configuration you bought.

RE Cherries.. What you are describing sounds like a fruit maceration. You use high proof moonshine and mix with fruit and/or juice so that it comes out at drinking proof (100 proof) . Leave it for a while until it flavors up the likker. You could add sugar to taste, but I'd do that "after" the maceration is done and you see how much flavor/sweetness it picked up. You then water it down. This is a common way to flavor vodka. Most people who do this would usually start out with neutral (ie., 96%..flavorless distillate) ..like everclear. So, that the main flavor is the fruit. Using corn likker, etc..would add slightly different flavor (not bad or good, just different..and subjective as to what you like).

First thing people are going to say is the rubber is a big no-no. You can use brass fittings with much less issue. I used brass threaded compression fitting with thin nuts and lots of teflon tape on both sides of the lid to fasten it.

thanks for the info! I will definitely try it out. I got some strawberries waitin for some likker. and as for the rubber I did really have a choice I don't know how to weld and I didnt really know of any other way around it, as for now it works and I havnt noticed anything leaking so I will probably leave it alone til my new still arrives...

Massive amounts of teflon tape. Some people make gaskets wrapping the teflon around cardboard. I just kept wrapping until it had enough bulk to cover the opening then gently tighten the nuts.

You could probably take it to a machine shop and get it silver soldered for $10-$15. I have a brass fitting connecting the condenser and the pipe coming out of the lid, that way it's both easier to move and not obvious what it is when you take it in to get welded.

hi I was just wondering does anyone know how much sugar and yeast and barley and water is a good amount to use for a 11 gallon still thanks for any replys

irishpoitoin wrote:hi I was just wondering does anyone know how much sugar and yeast and barley and water is a good amount to use for a 11 gallon still thanks for any replys

irish,
You need to got to the "Tried and True" Section and research it. There are plenty of recipes to choose from...