I'm just getting into distilling. I have purchased several books that claim to be definitive guides on how to distill spirits. However, they all focus on the use of reflux stills to make pure alcohol, or in one case how to adapt a reflux still to make whiskey. AS I understand it, to make whiskey, a pot or gooseneck still is required. None have plans for building a pot or gooseneck still, and none have recipes for bourbon. Any help that might be offered on how to build the still and some authentic recipes would be greatly appreciated. Directing me to a book that discusses these matters also would be appreciated. Thanks!

There are grain recipes for making bourbon at http://homedistiller.org/wash-grain.htm including sour-mash styles recycling the backset. As far as pot still designs, I havent seen a lot of information - most are built to suit the materials available on hand. What will be critical is the amount of internal reflux that happens off the lid & lyne arm. All I can suggest is that you have a good look around the photos available ,many on the same site above,, and find one that you may be able to replicate yourself. Limited pot-still design information at http://homedistiller.org/designs.htm

Tony

I recently made Rum for the first time, I used molasses, & sugar, After I ran it the second time, I decided to taste the end product, & it was extremely bitter, The second run came out nice & clear
around 170 proof. What i want to know is it normal for it to be bitter, & what can i do to make it to where I can drink it? If anyone knows please let me know. Thanks

Thanks for answering me about the bitter rum. I do not have a carbon tower as of yet. I have ben making alcohol from corn & sugar for about 5 months. & it is always good after the third run. I just decided to try to make rum ,as my wife likes it. I have a carbon water filter that I have ben using for the corn, and it seams to help, I run it through at least 2 times. I will look into geting a carbon tower. Thanks again.

By the way, I only distill once and do one carbon run and I don't mind the taste at all.

Does someone know if it is alright to use glued PVC pipe to make a carbon tower, I have a good bit of it & was thinking about useing it?

I've had a lot of luck taking my 'green' whisky and aging it in oak chips and charcoal similar to what John suggested. I use two cups of medium toast oak chips ,available at http://www.brewhaus.com, along with one cup of rinsed standard active wood carbon ,also available at brewhaus, with every three litres of 50% alcohol. This alone will make an bourbon like whiskey ,since bourbon is aged in heavily charred virgin oak barrells with no other additives save carmel color,. I however add a half teaspoon maple syrup, half teaspoon honey, one quarter teaspoon of vanilla extract, one half cup pulverized wild rice, a handfull of raisins and a couple of peppercorns. Adding the rice along with leaving the charcoal in with the whiskey while it ages help mellow the flavor. The rest of the ingrediants help accellerate the aging process ,by adding some of the flavours that would come from the oak if aged for much much longer. I age this concoction for two to six months. it comes out great. I can't keep enough of it on hand to supply my freinds and family.

I've heard you can toast some barley and peat and add it to the batch along with some sherry to get a 'Scotch' style whiskey, But I haven't tried it yet.

Anybody?