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I am intrested in learning the process of home distillation but I am having trouble finding good instructions on builiding a pot still. If anyone has a good, cheap design that is easy to build ,if such of one exsists, please point me in that direction. I currently have a limited budget and am just looking for simplicity.
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if you want to start small and cheap I suggest getting an old pressure cooker at a garage sale or junk store, scrubbing it REAL good and unthread the nipple on top and affix a length of copper tubing to it. then drill a hole in the lid to place a thermometer. Coil the tubing before attatching make it run through a cooler full of ice water when cooking. The whole thing should cost less than $40. However, after doing it for awhile you'll probably be interested in upgrading your set-up to get a better tasting and more pure product.
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Also, check on ebay for a CD being sold with moonshine recipes, etc. It include fairly good plans for a reflux still made from a milk can or other like container and some copper pipes/tubing. The CD usually goes for about $5.00.
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'how long would you need to heat the still when creating ethanol?' there are calcuators at www.homedistiller.org you put in litres and % and power and it tells you how long.
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What are the corection factors for an alcometer thats made for 20%c, mine didn't have a corection table for other temps.
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HEY I WOULD STICK WITH TONY'S SITE HE AND RICK ARE SINGLEHANDELY EDUCATING THE WORLD ON DISTILLING TONY'S SITE IS WWW.HOMEDISTILLER.ORG
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I have a question about fermenting. After the fermenting process, and you are using the amazing still set-up, pouring 8liters at a time; do you have to distill the whole 25 liters at once? Or basically how long can you keep the mash without distilling it?
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keep it room temp or so and i have held onto it waiting for the previous 8L amazing still batch to run for as long as a couple weeks... dont really know the end all shelf life of the mash though... rick might know more on that sort of number...
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The longer it sits between the end of fermentation and the beginning distillation the more chance for contamination and off flavors.
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good point. always re-do the air-lock and lid when storing it.
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Thanks for the advice from all your. so, basically if i make a 25liter batch it's just best to run it all in the first few days.
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Also, which flavor essence is close to tasting like 'Hennessy'.
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Hello, thank you for the information provided here <center><table border=1><tr><td>  blackjack.html (10.2 k)</td></tr></table></center>
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Hello,
thank you for the information provided here
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