Yeah Jesse keep that great knowledge coming! I have to say to anybody looking to get into distilling start off simple with a pot still so you build a good base for the future of your hobbie, as well as get or build something modular with sanitary fittings (tri-clamps, tri-clover clamps) as they make life so much easier. Cleaning and storing are easier and it allows your still to develop and grow with you as your interests or curiosities change and your skills as a distiller improve.
Dude, yes! Im a muppet, I actually planned on saying this in the video. Conceptually its a much easier way to understand the process too! Pinned as I think this may help others too.
I am setting up a beverage manufacturing plant in India. I have recently moved back to India from USA. I would really appreciate if you can help me setup factory and in the entire manufacturing process. I have heard about both options Pot Still and Reflux Still but not really sure which one to choose based on the investment size I want to make. I am setting up factory with $200,000 to $250,000 investment in India. Would appreciate if you can email me and we can discuss in details on call or chat. email is raviygupta@gmail.com. Thanks
@@brianmccabe1 I just discovered Still It and it moved to the top of my watch list. Now you showed me barley and hops so now I have to awesome channels move to the top of that list so thank you.
In my "moonshine days" I use glass marbles in the column. This worked just fine...I washed them for every new batch. I also set up the still to produce 100 drops per minute. This gave an alcohol percent of up to 95 %.
glass marbles are a good choice for getting more reflux. Often used in Lab Stills. The smaller the diameter the better you can pack the still and the more reflux surface you'll get. The only Problem is that when you distill to 95% you're stripping everything, but that might not be bad if you're trying to do a high ABV stripping run and then run it again after it's been remixed into your wash
Coming from a chemistry background technically a reflux still is best for separating fractions (cuts) but it should be done by cut temperature (at the still head) not volume at the output. However this would give you some very small cuts depending on what volatiles are present in the mash. So if your measuring still head temp and it’s constant that’s one cut. Once it starts to change temp your moving into the next cut. For repeatability keeping track of the cut temperatures will give you the a much closer product again and again
I'm not officially a chemist. But between photography, cooking, herbalism and herbal based medicine research, research into wine, mead, beer and general alcohol, research in cannabinoids, research into the chemical compounds involved in veterinarian medicine, and many many other things chemistry related that piques my curiosity... yeah I may not have a degree but have likely researched chemistry, chemical interactions, chemical compounds and thermal dynamic changes thereof, etc more than probably half the chemistry majors out there. Lately, between animal husbandry, general health and wellness and an interest in alcohol production I've been readying 2-3 scientific or medical studies related to chemistry PER DAY. So I can relate. I hadn't thought of separate cuts correlating to temperature constants. But I have concocted an "ultimate temperature control still" that I may have to make a couple prototypes and apply for patents. I'll give you a hint, oil jacket and stand alone heat chamber for temperature constants. I'm sure you can see it in your head now without me having to say more. The reason I've sought to devise such a convoluted contraption is I feel temperature control is imperative. At 148.5F Methanol boils off, this is poison and you don't want ANY of it. So ideally one would get to 150 and hold till they get barely drips before proceeding to 175F where Ethanol boils of at 173.8 and told that for the run. Then after it drops down to barely drips kick it up to 180 for the isopropenol to come off which has a boil temp of 178 and some change. From a chemistry standpoint; sure you're going to lose some of the various flavinoid alcohols all the way from 100 degrees to 200 degrees because different chemical compounds, and most certainly alcohol molecules, all have different boiling points that will come off at different temperatures. Kind of like you said. But even though you may lose 100% of the subtle flavors thst come off at 150 or below and ALL the flavors that boil off at 180 or above, over all it's a safer product and should be a better product because you're not getting the flavors of the other alcohols. Take everclear or most "pure grain alcohols" for example. They concern me. Because I've had 190 proof high quality moonshine, made by a sheriff deputy who learned from Sue (the boy named Sue) who learned from the legendary Popcorn Sutton. And you can't feel it in your mouth or taste it. That moonshine was so clean as smooth it felt and tasted like a cool drink of water in your mouth and didn't take sny effort to swallow, no grimace, no bad taste. Just water. Until you exhales and your entire esophagus and lungs FROZE and it was like "whooo, wow". Everclear and other "pure grain aclcohols" are all very warm, bitter and dry tasting and feeling and they burn your mouth the longer you have them in there. Like taking a swig of 91% isopropyl alcohol. Which leads me to believe that they separate off the Methanol (because they legally have to) run that puppy up to 185 or 190 and just collect everything that comes off. The deputies white lightning wasn't the only white lightning I've ever had that was like that though. I've had 3 different 120+proof moonshine that were all so smooth and clear and weren't sweet like they were buffered with sugar. Which causes me to be even more highly suspicious of commercial alcohols that are dry, bitter and burning. I so want to find a way to make a still where I could do a pot still on top, change it out with a refulx or a ccvm if I want so thst I only need 1 still for many products.
@@CrazyIvan865 it’s called fractional distillation and the items won’t distill out at their published temps because they are in a liquid compound. There are some distilleries out there that already use this method to distill specific esters into their products for desired flavors. There are formulas you can use to determine the temperature ranges you need to look for in compounds but generally low temps will increase and high temps will decrease depending on the percent by volume. Generally you would like at least 25 degrees between product boiling points to get the best product isolation.
my first still was ab stainless steel pressure cooker and some 10mm copper tube. Just used copper pipe fittings to fix the tube to the lid had it coming straight up about 250mm the bent it down put a straight fitting on, then made a coil, put the coil it into a 25L bucket. Used it for years. Now I have an all stainless steel, I still use a pressure cooker BUT!! I cut the pan in half and added a piece of tube so I can distill 4L welded a 50mm tube 500mm long open at the top with a 12mm compression fitting welded to the side of the tube 40mm from the top. used 12mm pipe for the vapors to run throw and made a condenser. MY next still is going to be at least 5-6L with a 75mm column about 1000mm long and a PDM. I'm luck I am a welder and I work with S/S BUT don't tell my Boss LoL
I built mine and just got lots of triclamp fittings and broke it into multiple components. Then it’s super easy to add/remove stuff and configure it however you want.
Jesse, I love your explanation of the differences between pot & reflux still. Even better though is the way you explain how to make a decision about which to get first (I'm a gin lover). I've watched many of your videos in the last few weeks while trying to make up my mind about which way to go and have come to the same conclusion as you. I'm building a CCVM! Went out today & started getting all the materials together for a 2" CCVM set-up and am going to start making it on the weekend! Thanks for the inspiration, as seeing you learn new skills (braising & associated metal work) is exactly the journey I'm going to have. I'll also have the satisfaction at the end of being able to look at the still & say to myself 'I made that!'!!
The frost still I built was a 2” boka, I can run it in reflux mode and get neutrals. Or leave the bottom portion empty and leave the valve fully open for pot still mode. I’ve found that I like running as a pot still more as I’m more of a whiskey maker than anything else. Great vid as always!
If you're planning to make vodka, or any other neutral spirit, you would probably want both. A pot still to strip washes and a reflux still for the low wines spirit run. A modular CCVM accomplishes this. Or, a plated column with a packed section on top. In which case you could do a one-and-done run. But, it's a much more expensive option.
I started out with a pot still and when I bought my digiboil I bought a reflux because I have a market for neutral stuff the I can flavor with essence but I still use my awesome little pot still for specialty runs for the good stuff I want to keep myself. I've learned so much about still balance and alcohol quality and even abv by smell taste and feel of what's coming off the pot still. All of my best whiskeys that are are going to be sipped have come off my little pot still that I heat and control by a little old KMart portable element. And I do have to thank George from Barley and Hops for the knowledge of heat control and balance as well as you Jesse for teaching me about the smells and flavours and changes I should look for in making cuts. ......
I am setting up a beverage manufacturing plant in India. I have recently moved back to India from USA. I would really appreciate if you can help me setup factory and in the entire manufacturing process. I have heard about both options Pot Still and Reflux Still but not really sure which one to choose based on the investment size I want to make. I am setting up factory with $200,000 to $250,000 investment in India. Would appreciate if you can email me and we can discuss in details on call or chat. email is raviygupta@gmail.com. Thanks
Great vid. Between your technical knowledge and your babbling presentation (as well as your fun /endearing personality) you have helped me finally make a decision on which way to go.
It may have been said. But I recommend a boiler suited to the size you want/need to distill. Then have 2 interchangeable heads. A reflux and column and a pot condenser.
I run a very cheap inox potstill with a packed column, works quite well although I have to keep the temperature down if I want something drinkable. Eventually I'd like to build a bokakob still, looks easy enough to throw together and offers a decent amount of control on the reflux.
Love your videos. I started distilling in January thanks to watching you and Moonshiners. I like rum and have had great results. I bought a China made pot still with a thumper. Thanks to your videos, I have impressed myself with the quality of the product. Thanks, Keep up the good work.
Great info!!! I want to primarily make moonshine (flavored) and secondarily have the option to make bourbon and rum - make it simple for me...what should I get? I have a 10 gallon Clawhammer electric brewing kit. Thanks!
Brand new to distilling. purchased all the basics , that i googled/you tube ect for distillation . eg. testing equipment (hydrometers, alc meters, scales, refractometers ect), fermentation equipment (conical fermenters , bubblers,heaters), 50 liter electric reflux still, measuring equipment, mixers, juicers,. How/what is the ideal set up or lay out for a distill room (for prep,fermenting and finaly distilling). Sorry might be a stupid question but i have all this equipment and not a clue on how to lay out my distill room (dedicated room just for prep,ferment and distill)
I have a 2" stainless column still from mile hi. Basically you can run it with or without a reflux chamber based on what you want to make. I have another column coming that has a reflux chamber and sight glass. The sight glass chamber comes with a screen gasket for infusion. This is the most versatile design in my opinion.
I found this explaination of a reflux still a tad foggy....so I felt obliged to offer what I hope is a clearer understanding of things. The packing (marbles, copper mesh, etc.) has a cooler temperature the higher up in the column it goes (gets farther away from the heat source). Evaporated water makes contact with packing and condenses, while alcohol vapors don't (they require a cooler temp. to condense) and continue on to the condenser. As a result water vapor continuously condenses on the packing and drips back down column while the alcohol carries on the the condenser. Of course nothing is that black and white, some water and esters (flavors) hitch a ride with the alcohol vapours thereby lowering your proof and imparting flavors.
I'm a Gin fan so I'm a reflux user I do have an alembic condenser for the Whisky and Rums but they take a lot more to age and mellow where the Gin is a lot more about the botanicals. Enjoying the craft tho and your channel
Great video I’m now thinking is that what they call a scrubber. My question is not alcohol related. But would you know what still would be good to make essential oils?
If you use a shot gun style reflux you can have the best of both worlds. Key to any reflux is to control the temperature precisely before it enters the condenser. The hardest part of this is learned by trial and error. Another thing to remember is don't chase temperatures; give it time to catch up with the reaction.
Can definitely have a hybrid built with a depglag. Slight correction on the second part though. They key to any reflux controlled by water temp is controlling water temp & flow well (plenty of other ways to create and manage reflux though). Cheers mate 👍🥃
HAHAHAHAH wifey actually bought this thing for me second hand. While she was in the hospital with the twins. "I bought this thing for still it, can you go pick it up? Yeah it will totally fit in you little Honda Fit, you will see what it is when you get there". It did not fit!
In fact, something just came to mind with one of my mashes, I have a friend who had some excess horse feed that got wet and she was going to throw because it would just get moldy. To her shock, I asked her for it, probably thinking what the hell does he want this for, and made a few mashes out of it with amylase and from that is some of the best spirits I've got off my little pot still. Came in at only 10.5 -11% before being stilled but far better than being wasted and a really nice blend of character in the spirit.
Johnny Walker + diet coke (diabetic) and vodka + oj or sugarless citrus cordial (depending on time of day and how much sugar I've already had for the day). We prefer the reflux still for a few reasons. We started with the little ~3L pot still and it was ok but since we use dextrose as food, it came out SUPER sweet which I didn't really appreciate. The Turbo T500 is a PITA to manage temperatures etc but the benefit is more volume, more ABV in that volume and more flavour stripped out which is replaced by whatever spirit we want to make with essence bottles (no use making something from corn if you want to make vodka). So preferring the reflux still, it does remove most if not all of the flavour which we want as it goes to all sorts of different drinks including baileys irish cream so is easier to work with flavour wise, gives 95% vs 65% from the bot still and gives 4.5 LITRES out instead of a pissy 300ml per wash making it go a LOT further. The effort in maintaining the temperature well pays off. FWIW we've been using still spirits flavours amongst some others, my favourite is Johnny Jogger scotch (closest I've found to Johnny Walker) and still spirits clear vodka (mrs prefers peach or raspberry vodka). Appreciate the info on the reflux still, I've often wondered the differences and how the reflux works.
Hay mate I have a reflux boka still and I also had a beer that went very bad I did put it through the still not expecting anything good to come from it but was very surprised by the flavors that made it through even though I held it at reflux longer. It was alot of very strong not very pleasant flavors but still had a few cuts of very interesting flavors. So I completely agree it depends on what you're wash is the flavors will always be there.
Great video. Question. I have a Still Spirits T500 reflux and I’m thinking of getting the pot still condenser. Do I need to also buy the Alembic dome for that set to do that or can I simply swap my reflux with the pot still condenser and use the stainless flat dome? Idk why but their alembic dome is super expensive. Thanks for your advice. Love the channel. And, yes, you are totally right on the reflux. You get a higher abv but less flavor. I’ve done a lot of adding flavors so far and my friends think I’m a genius. 😂😂😂. Lemon Drops, Apple Pie etc. would really like to do a deep rum with a pot still. Adding flavors is great and it’s always handy to have a lot of neutral spirit to do that but it would be nice to experiment. My wife and I like dark rum. Thanks for the answer.
I have to correct you that you can run a reflux as a normal pot still without the water running through the reflux condenser, however you still want the column packed as normal unless you just want to distill water then you can remove everything out of the column. So I would recommend a reflux still.
Only ever brewed beer and got the grainfather in that pursuit (not a straight-up endorsement of the grainfather btw, it has its pros and cons). you can get an alembic pot still attachment for the grainfather and other similar pieces of kit, so it would make sense for me to start with that first. of course, since I'm from the UK I'll only be using it to distill water ;) but if I _were_ to use it for distilling alcohol, a pot still would make more sense for me because I would be more interested in whisky than neutral spirits like vodka or the base spirit for gin.
I use a stainless steel water bottle sitting in a pot of boiling water with a homemade copper condenser coil which I seal tightly into the bottle with a rag. I stick a meat thermometer down into the bottle to monitor temperature. I put a wet rag over the coil and pour water on it to cool it when it gets dry. The liquor just drips out into a cup. It is ultra-simple but absolutely doable if you have a low budget. You can turn cheap Wines into interesting booze. Just stop distilling when your temperature in the bottle goes over the boiling point of alcohol.
a multi plated still has soo much flexibility, if you have the $$ for it. but if your gona just stay with Rum or Bourbon then the Pot still is the best route.
Yeah, dude I am loving my plates now. But I really just dont feel great recomending a plate still as a first still. But 100% agree the flexability and results are great!
@@StillIt the double thumpers are awesome I charge them with whiskey I have on hand or when I make apple brandy I put cinnamon sticks brown sugar and a couple cloves in one thumper and sliced up apples in the second one the flavor come out just right in the brandy they are there but not over powering.
@@StillIt that would be some fun videos to watch seeing how you come up with some thumpers for your still or make a smaller one with some thumpers. I use Mason Jars I know its frowned on in some circles but the glass is made to with stand way more temperature and pressure than what this use puts on them we are only talking a few inches of water column as far as pressure goes it takes 27and some change to make one pound of pressure . You do have to keep in mind and use a little care when cooling down but as long as your indoors and it's not very cold simply dump and wait till they cool to touch. Pretty standard. I've seen a few made from 5 gallon kegs. I like the jars so I can see what's happening. The second jar will double in volume, then at the end of the run it starts losing volume and gets cloudy so besides temp taste proof and smell its another gauge to use. Not to mention your doing a triple distilling every run. My run typically starts at 180 to 178 ish and by the the time its finished my total volume is 165 to 170. The biggest trick is to make sure and open the line when you shut off the heat or you create a pretty good vaccum and at best you empty your thumpers into your still but more times than not you end up imploding. One more thought this could just be me but IMO the heads and tails are alot smaller when I use double thumpers.
Something I learned from experience that I didn't find much info on is when running multiple thumpers , you have to spread your liquid volume I do 2/3ds over all of the thumpers. If you dont they fill up and over flow before they get up to the right temp and also your increasing your pressure in the system if your trying to do 2/3ds in each additional thumper.
great video i have a reflex still which produced 160 proof approx 2 litres when cut with distilled water it turned cloudy any suggestions thanks in advance
Hey that is so true. I think if you go hybrid you have what you need for whatever comes up. But if your doing gin make sure you have a basket or something. I’ve heard that gin can affect the taste of future spirits if inreflux line. Idk.
Yeah I could see that if you dont clean out inbetween properly. They are very distinctive flavours in gin. So a little bit of gin is going to change the flavour of a single malt a whole lot more than a little bit of corn whisky.
Hey @Still It, Jesse. Quick question. I have a few less amazing beers in the size of 50 liters in total. I consider building a reflux still to get rid of much of the hop flavour. Will a reflux remove most of that flavour, and will it help to pour through active carbon afterwards? Thanks for all your help getting me into this hobby very soon. Gonna build a reflux w interchangeable column to also being able to make rum, bourbon and whiskey.
Great video Jesse... Unfortunately, I thinks I'm about to fall down the rabbit hole of a hybrid (or at least a month more research). You taught me enough to make me dangerous! 😳
Sorry, I missed something, CCVM stands for what? Also, what is YOUR opinion on the difference between pot run flavours and reflux run essence flavoured product??? You might do a blind comparison test. 👍 Notwithstanding, this was the BEST, easiest to understand, explanation of the difference between the owo. Thank you.
I am setting up a beverage manufacturing plant in India. I have recently moved back to India from USA. I would really appreciate if you can help me setup factory and in the entire manufacturing process. I have heard about both options Pot Still and Reflux Still but not really sure which one to choose based on the investment size I want to make. I am setting up factory with $200,000 to $250,000 investment in India. Would appreciate if you can email me and we can discuss in details on call or chat. email is raviygupta@gmail.com. Thanks
I have a 15.5 gallon keg that I want to convert. I'm a plumber and have lots of scrap copper pipe. My question is should I build a 2 inch column, 2.5 or 4 in column? I've read to achieve reflux the height needs to be 12 to 24 times the pipe diameter. I also plan to use a 5 gallon keg as a thumper. With that in mind should the column be run packed with copper mesh? Also would there be any benefit to throwing in some 1/2 inch pieces of copper in the still to increase the mashes contact with copper and or possibly prevent scorching? I've read about some people using chains in the bottom. Thanks in advance. I plan to post some videos of my build.
Jesse: not sure if you have done a review or not on this. There are stainless and copper stills available on wish from China. Ok ok I know don’t hyper ventilate. I have seen some reviews that they aren’t too bad. Certainly they work and can produce. No I don’t expect the same quality as a proper still but let’s just say it is a quick and easy way to get started in the hobby. A 5 gallon still with thumper box can be had for $200 USD or less. They look like they have PFE gaskets and not horrible.
Great video👍 what size would you recommend? I’m guessing there is a fine line between being able to make bigger batches of things you have perfected for yourself, friends, and family while still being small enough to do experiments. I’m guessing it’s hard to do small amounts in a big still but I could be wrong. And is a plate still to much for a beginner? I’d rather buy something i can grow into instead of buying two stills. but if it would be to much to handle at first or if I wouldn’t learn some basic skills I’d rather start off very basic
Hi, I am just now getting into distilling however I am a separations chemical engineer with a couple decades of working. I am going to say if you are into the "art of distilling" like they did 200 years ago. Go pot still. If you are into the science and you want fine tuning of everything, go reflux. With experience, both will get you where you want to be. The one thing I think you missed is data points. You need data points. Pull and keep samples and logs. Not just samples of the product but of the reflux and all temperatures.
Hi. I don't know if you do Q&A. I have a 2 inch 850mm stainless steel spool on top of my boiler, it is filled all the way with copper mesh. Does this make it a pot still or a reflux still?
Ah Reflux is just like we added a Vigreux column in the lab, it purifies the vapors but it takes ages for vapor to rise and condensate. I was wondering and a bit confused because when we had something under reflux in the lab, it was boiling but all the vapor from the solvent were condensed back down. So keeping something in reflux ment just that it was boiling permanently without adding new solvent.
Thanks for the video, you made everything clear for a beginner just starting out. I am in the process of making a pressure cooker still. The plans that I have were originally for a pot still (the coil in a water bath) however the plans that I drew up myself seems to be a reflux setup. The pipework is exactly like you showed at the beginning of the video. My question is why can't you make a pressure cooker still in which you can call it a pot and a reflux. What I mean is having a threaded nut on top of the lid, on which you can attach either the pipework for a reflux or a pot? Thanks again!
Hi, I have a question about which Still would be better suited for distilled Mead - so I have my own Honey supply and want to set up a Still to produce spirit, which is then aged in oak. Most of the reviews I’ve seen are based on fruit or grain based wash - as mead is neither I wondered which method would be best for me to invest in. I did wonder about the infusion basket in reflux still and adding a different dimension to the end product - but what’s your opinion ? thanks for the good info and delivery by the way “nice and real” if you know what I mean.
Hi Jessi I would like to make some very top shelf Gin. Is there a good recipe for that? Where can you buy the Juniper berries to make the gin? I have a reflux ProSeries from MilehiDistilleries. where I can use the glass reflux below the upper condenser on top and also on the side condenser should be able to get a pretty good Gin just never have made any i can use a little help thanks Dennis
Kick ass channel and really good information Jessie. I have a boka still which i can convert to a pot still which I use for neutral spirit in reflux configuration and gin in pot still configuration. I am a whisky drinker an have bought a 4” x 4 plate bubble plate column from still dragon so i wondered what your thoughts were about what i should use the bubble plate configuration for?
The reflux pipe will allow you to get better separation of the different compounds that are coming out of the still. At the end you can then be more accurate with what your re mixing together at the end to create your flavours.
I hear what you are saying. But it does not work that way in practice. You can't reflux a whiskey mash and then blend it back together to taste like a pot stilled whiskey. Why. . . . I don't know. In theory I agree you should be able to.
awesome videos jesse it great seeing a fellow kiwi sharing his knowledge. huge thank you for that. got a quick question though. how do you personally filter your spirits ?
Every time you slide you’re hand across the wood the sound makes me shiver and cringe, Ive always hated dry surfaces 😂, I appreciate the advise I’m currently ordering parts for my new still, I’m going to try and make a few parts myself, I never used to have any hobbies until a couple of years ago when I started watching RUclips more and now I have 5 hobbies on the go 😂
Hey Jesse, I just watched this from what, 5-years ago, wow, and felt surprised and more informed. I've been lookingino refluc type stills but wanting to distill smoky peated whiskys can you recommend a still I could buy over here inm Aus for an ex-pat kiwi? Also, is the ccvm reflux/pot still you made avail & could you post something on it? Cheers
How about that mouthful explanation of a reflux!! Was hanging onto every word hoping you didn't trip up lol. Nice work as always Jesse! Keep it up and more still porn!
Hi mate im just now starting to get into the more advanced sides of pot distilling my question is I have just bought a new 8 gallon pot still. It is a Chinese design that has a 8 gallon boiler and a fairly tall column that is pretty well shaped like a really elongated egg not sure if you know the type of pot still in talking about i think it's a farly new design and of course I bought mine made locally here down under gotta support local businesses but any way according to the blue prints that came with the still my condenser is about double the size of a standard condenser but according to the drawing it works in reverse to a normal condenser and instead of pushing the vapour through the coil and the water running over the outside of the coil to condense the vapour it actually works in reverse and instead they pack twice as much coil into a condenser twice the height and width of a standard one but for some reason the water gets pumped through the coil and the vapour goes around the outside of the intrnally cooled coil and the vapour runs around the outside of that which is what cools it down and reliquifies it. I was just wondering are there any advantages/diss advantages to a condenser running in reverse like this or is it alot more common type of design then I realise. Sorry mate I know it's a long question but I wanted to make sure to explain myself in great detail to get a more accurate answer
So then Jesse, my T500 is a reflux still because the column is full of stainless steel rings to slow the vapour down. Is that correct? And if so it can be changed to pot still just by removing these rings? Geeat content matey.
Hi Jesse, very helpful vid mate.. im still at a loss as to what way to go unfortunately, wife likes Gin and i'm a whiskey guy.. maybe i need a unit that does both? (or can have both attachments like the T500?) thoughts?
What I want is to is have my alcohol come out at the drinking proof i want but with a thumper or other type of infuser such as in a column or whatever. I don't want it to strong cause then i will have to add water therefore watering down the flavor as well as Abv.
Jesse is corn whiskey the same is corn rye whiskey. What is the height of a 3” column on a pot still.and what is the height on a 3” column on a reflux still.
I have a couple of 100 liters spoiled red wine which I would like to extract the alcohol from and use that for making liqueur. Is that possible? Reflux still?
I use a T-500 reflux still for making neutral spirits, but there is always some slight background flavor which I'd like out. You mentioned there are ways to remove more flavors when using a reflux still. It would be great to have a segment about methods how to do this.
Had a question about pot stills. I have a Grainfather and I noticed that there are 2 prevailing type for my set up. The. 1st is The "KegLand Alcoengine Pot Stil" And the other is the Alembic pot still offered by the Grainfather. Can you explain the difference between these two and why I would pick one over the other? Thank you for the wealth of knowledge 😉..
Hi guys and gal's... as a mead maker I'm kinda keen to start stilling my mead as a side line product ..at markets and on my website .. enough plugging... Firstly has anyone distilled mead beefore and what type of still did you use /buy Jus
Jessie I have a reflux still (2nd hand) perfect condition. I had a small air still previously. I've put one wash through it took 3.5 litres and heck after leaving it to sit for a week in glass jar it really pongs of acetone. Alcohol that came out almost 80% I cut with water to 40%. Now, I'm thinking of puting through my reflux again this time adding juniper and a few botanicals. My question is do I just tip then juniper etc into the still with the liquid? I'm worried they might burn. The other thing is, my still can be slow to heat, I have been advised to wrap the still with a thick blanket. I actually popped an electric blanket around it last time. Just a bit concerned that by doing that I may be forcing the distillate out to quickly, would that also cause the acetone flavor? I also see you advised using the brass mesh stuff, would I put that into the place where the saddles are? Thank you so much for your amazing knowledge this has been a massive learning curve for me.
I was gifted a pot still (a beautifully made 5 gallon pot by Copperholic). I was total lost and getting ready to send it back until I saw this video. Scanning through you vast library, and noting your knowlegble community comments, I've decided to dive in. Wish me luck and thank you.
I want to turn my grape wine into brandy. Pot or Reflex? If I can my copper pot or reflux to connect tightly to a 5 gallon glass water bottle would this idea work?
Yeah I second pot. It kinda depends on what you mean by moonshine though, a lot of the stuff you see that is "moonshine"gets a lot of its flavour by adding things after distillation. "real traditional"for corn moonshine would be a pot still + Thumper
I’d go with a pot still for sure. I do a corn/barley/honey sour mash that comes out super tasty. Honey really shines through at the end running thru a 2” bokakob still in pot still mode (empty with valve wide open). Next project is a 3” version so I can collect faster.
Hey Jessie, love the videos. You and George over at Mile Hi are my go to sources for distilling. I have a few questions. First, if you had a pot still with a large enough column, could you put packing in it but not have a dephlegmator and still get some reflux action from the packing? Second, if you have a true reflux column with a dephlegmator, could you just not use any packing and not run any water through the dephlegmator ( provided the dephlegmator and condenser use seperate water ways ) and run it as a pot still? I assume you would still get a little reflux action just from the vapor building up on the dephlegemater coil and falling back in, but is it enough to affect much?
Yeah Jesse keep that great knowledge coming! I have to say to anybody looking to get into distilling start off simple with a pot still so you build a good base for the future of your hobbie, as well as get or build something modular with sanitary fittings (tri-clamps, tri-clover clamps) as they make life so much easier. Cleaning and storing are easier and it allows your still to develop and grow with you as your interests or curiosities change and your skills as a distiller improve.
Dude, yes! Im a muppet, I actually planned on saying this in the video.
Conceptually its a much easier way to understand the process too!
Pinned as I think this may help others too.
I am setting up a beverage manufacturing plant in India. I have recently moved back to India from USA. I would really appreciate if you can help me setup factory and in the entire manufacturing process. I have heard about both options Pot Still and Reflux Still but not really sure which one to choose based on the investment size I want to make. I am setting up factory with $200,000 to $250,000 investment in India. Would appreciate if you can email me and we can discuss in details on call or chat. email is raviygupta@gmail.com. Thanks
@@RaviGupta-iz6uc I'd look at a channel called barley and hops as well... both are great information stations
@@brianmccabe1 I just discovered Still It and it moved to the top of my watch list. Now you showed me barley and hops so now I have to awesome channels move to the top of that list so thank you.
Do you have a video on distilling the same mash with both pot and collum still side by side? It would be interesting.
Great question,......to see how much flavor might be lost in the reflux still, right?
Probably all.@@danemmerich6775
In my "moonshine days" I use glass marbles in the column. This worked just fine...I washed them for every new batch. I also set up the still to produce 100 drops per minute. This gave an alcohol percent of up to 95 %.
glass marbles are a good choice for getting more reflux. Often used in Lab Stills. The smaller the diameter the better you can pack the still and the more reflux surface you'll get.
The only Problem is that when you distill to 95% you're stripping everything, but that might not be bad if you're trying to do a high ABV stripping run and then run it again after it's been remixed into your wash
good way to ruin shine no flavor 95 hard to believe
Great explanation Jesse. Good content as always. Keep em coming mate
George
Cheers George!
Pot still-thumper-condenser. This gives you great flavour and high proof. You can add to the thumper to improve/ add flavour. Works a treat
Coming from a chemistry background technically a reflux still is best for separating fractions (cuts) but it should be done by cut temperature (at the still head) not volume at the output. However this would give you some very small cuts depending on what volatiles are present in the mash.
So if your measuring still head temp and it’s constant that’s one cut. Once it starts to change temp your moving into the next cut.
For repeatability keeping track of the cut temperatures will give you the a much closer product again and again
I'm not officially a chemist. But between photography, cooking, herbalism and herbal based medicine research, research into wine, mead, beer and general alcohol, research in cannabinoids, research into the chemical compounds involved in veterinarian medicine, and many many other things chemistry related that piques my curiosity... yeah I may not have a degree but have likely researched chemistry, chemical interactions, chemical compounds and thermal dynamic changes thereof, etc more than probably half the chemistry majors out there. Lately, between animal husbandry, general health and wellness and an interest in alcohol production I've been readying 2-3 scientific or medical studies related to chemistry PER DAY.
So I can relate. I hadn't thought of separate cuts correlating to temperature constants. But I have concocted an "ultimate temperature control still" that I may have to make a couple prototypes and apply for patents. I'll give you a hint, oil jacket and stand alone heat chamber for temperature constants. I'm sure you can see it in your head now without me having to say more.
The reason I've sought to devise such a convoluted contraption is I feel temperature control is imperative. At 148.5F Methanol boils off, this is poison and you don't want ANY of it. So ideally one would get to 150 and hold till they get barely drips before proceeding to 175F where Ethanol boils of at 173.8 and told that for the run. Then after it drops down to barely drips kick it up to 180 for the isopropenol to come off which has a boil temp of 178 and some change. From a chemistry standpoint; sure you're going to lose some of the various flavinoid alcohols all the way from 100 degrees to 200 degrees because different chemical compounds, and most certainly alcohol molecules, all have different boiling points that will come off at different temperatures. Kind of like you said. But even though you may lose 100% of the subtle flavors thst come off at 150 or below and ALL the flavors that boil off at 180 or above, over all it's a safer product and should be a better product because you're not getting the flavors of the other alcohols.
Take everclear or most "pure grain alcohols" for example. They concern me. Because I've had 190 proof high quality moonshine, made by a sheriff deputy who learned from Sue (the boy named Sue) who learned from the legendary Popcorn Sutton. And you can't feel it in your mouth or taste it. That moonshine was so clean as smooth it felt and tasted like a cool drink of water in your mouth and didn't take sny effort to swallow, no grimace, no bad taste. Just water. Until you exhales and your entire esophagus and lungs FROZE and it was like "whooo, wow". Everclear and other "pure grain aclcohols" are all very warm, bitter and dry tasting and feeling and they burn your mouth the longer you have them in there. Like taking a swig of 91% isopropyl alcohol. Which leads me to believe that they separate off the Methanol (because they legally have to) run that puppy up to 185 or 190 and just collect everything that comes off.
The deputies white lightning wasn't the only white lightning I've ever had that was like that though. I've had 3 different 120+proof moonshine that were all so smooth and clear and weren't sweet like they were buffered with sugar. Which causes me to be even more highly suspicious of commercial alcohols that are dry, bitter and burning.
I so want to find a way to make a still where I could do a pot still on top, change it out with a refulx or a ccvm if I want so thst I only need 1 still for many products.
@@CrazyIvan865 it’s called fractional distillation and the items won’t distill out at their published temps because they are in a liquid compound. There are some distilleries out there that already use this method to distill specific esters into their products for desired flavors. There are formulas you can use to determine the temperature ranges you need to look for in compounds but generally low temps will increase and high temps will decrease depending on the percent by volume. Generally you would like at least 25 degrees between product boiling points to get the best product isolation.
my first still was ab stainless steel pressure cooker and some 10mm copper tube. Just used copper pipe fittings to fix the tube to the lid had it coming straight up about 250mm the bent it down put a straight fitting on, then made a coil, put the coil it into a 25L bucket. Used it for years.
Now I have an all stainless steel, I still use a pressure cooker BUT!!
I cut the pan in half and added a piece of tube so I can distill 4L welded a 50mm tube 500mm long open at the top with a 12mm compression fitting welded to the side of the tube 40mm from the top. used 12mm pipe for the vapors to run throw and made a condenser.
MY next still is going to be at least 5-6L with a 75mm column about 1000mm long and a PDM.
I'm luck I am a welder and I work with S/S BUT don't tell my Boss LoL
Definitly lucky to be a welder mate. Perfect skill set for this hobby!
So what you're saying is, use one burner/chamber, and build a pot column and a reflux column to use depending on the type of booze.
If you want to make both and have the $$ to have both definitely. That's the reason I went with the CCVM build. It's gives both in a modular way.
I built mine and just got lots of triclamp fittings and broke it into multiple components. Then it’s super easy to add/remove stuff and configure it however you want.
Yeah 100% agree on this !
The funny thing is when it’s in full reflux configuration and I have everything used, it looks like a frankenstill.
Hi Stillers, what is a CCV still and how to build one at home?
Thanks for any positive feedback.
Jesse, I love your explanation of the differences between pot & reflux still. Even better though is the way you explain how to make a decision about which to get first (I'm a gin lover). I've watched many of your videos in the last few weeks while trying to make up my mind about which way to go and have come to the same conclusion as you. I'm building a CCVM! Went out today & started getting all the materials together for a 2" CCVM set-up and am going to start making it on the weekend! Thanks for the inspiration, as seeing you learn new skills (braising & associated metal work) is exactly the journey I'm going to have. I'll also have the satisfaction at the end of being able to look at the still & say to myself 'I made that!'!!
The frost still I built was a 2” boka, I can run it in reflux mode and get neutrals. Or leave the bottom portion empty and leave the valve fully open for pot still mode. I’ve found that I like running as a pot still more as I’m more of a whiskey maker than anything else. Great vid as always!
If you're planning to make vodka, or any other neutral spirit, you would probably want both. A pot still to strip washes and a reflux still for the low wines spirit run. A modular CCVM accomplishes this.
Or, a plated column with a packed section on top. In which case you could do a one-and-done run. But, it's a much more expensive option.
So glad you got a mic. Going back on your older videos really shows the increase in audio quality
I started out with a pot still and when I bought my digiboil I bought a reflux because I have a market for neutral stuff the I can flavor with essence but I still use my awesome little pot still for specialty runs for the good stuff I want to keep myself. I've learned so much about still balance and alcohol quality and even abv by smell taste and feel of what's coming off the pot still. All of my best whiskeys that are are going to be sipped have come off my little pot still that I heat and control by a little old KMart portable element. And I do have to thank George from Barley and Hops for the knowledge of heat control and balance as well as you Jesse for teaching me about the smells and flavours and changes I should look for in making cuts. ......
Nice mate. Keep chasing!
I am setting up a beverage manufacturing plant in India. I have recently moved back to India from USA. I would really appreciate if you can help me setup factory and in the entire manufacturing process. I have heard about both options Pot Still and Reflux Still but not really sure which one to choose based on the investment size I want to make. I am setting up factory with $200,000 to $250,000 investment in India. Would appreciate if you can email me and we can discuss in details on call or chat. email is raviygupta@gmail.com. Thanks
i like to drink.. beer.. & i want to distill diesel.. but I'm getting the principles worked out.. many thanks to this fellow kiwi
Great vid. Between your technical knowledge and your babbling presentation (as well as your fun /endearing personality) you have helped me finally make a decision on which way to go.
It may have been said. But I recommend a boiler suited to the size you want/need to distill. Then have 2 interchangeable heads. A reflux and column and a pot condenser.
I run a very cheap inox potstill with a packed column, works quite well although I have to keep the temperature down if I want something drinkable. Eventually I'd like to build a bokakob still, looks easy enough to throw together and offers a decent amount of control on the reflux.
One of the best, and easiest to understand, explanations of the differences of the stills I've ever watched. Very nice. Keep up the good work!
been trying to get into distilling this is actually really helpful thank you.
Awesome mate, glad it can help. Its a crazy amount of info take the plunge right? Check out the 101 videos over on www.chasethecraft.com :)
The pot still alcohols were all the ones I want to make. Thanks for the information!
Nice! Enjoy!
Love your videos. I started distilling in January thanks to watching you and Moonshiners. I like rum and have had great results. I bought a China made pot still with a thumper. Thanks to your videos, I have impressed myself with the quality of the product. Thanks, Keep up the good work.
Would love some info on your rum. Such as recipie and so on...
Great info!!! I want to primarily make moonshine (flavored) and secondarily have the option to make bourbon and rum - make it simple for me...what should I get? I have a 10 gallon Clawhammer electric brewing kit. Thanks!
With your pot still do you ever find the need or want to have a doubler/thumper? Why or why not. Thanks so much, new to the channel and love it
Brand new to distilling. purchased all the basics , that i googled/you tube ect for distillation . eg. testing equipment (hydrometers, alc meters, scales, refractometers ect), fermentation equipment (conical fermenters , bubblers,heaters), 50 liter electric reflux still, measuring equipment, mixers, juicers,. How/what is the ideal set up or lay out for a distill room (for prep,fermenting and finaly distilling). Sorry might be a stupid question but i have all this equipment and not a clue on how to lay out my distill room (dedicated room just for prep,ferment and distill)
I have a 2" stainless column still from mile hi. Basically you can run it with or without a reflux chamber based on what you want to make. I have another column coming that has a reflux chamber and sight glass. The sight glass chamber comes with a screen gasket for infusion. This is the most versatile design in my opinion.
Awesome video) I agree with you) First you need to choose what you are going to do and then choose a type of a column)
Nice job showing the differences of stills. thanks Randy
Cheers mate
I found this explaination of a reflux still a tad foggy....so I felt obliged to offer what I hope is a clearer understanding of things.
The packing (marbles, copper mesh, etc.) has a cooler temperature the higher up in the column it goes (gets farther away from the heat source). Evaporated water makes contact with packing and condenses, while alcohol vapors don't (they require a cooler temp. to condense) and continue on to the condenser. As a result water vapor continuously condenses on the packing and drips back down column while the alcohol carries on the the condenser. Of course nothing is that black and white, some water and esters (flavors) hitch a ride with the alcohol vapours thereby lowering your proof and imparting flavors.
I'm a Gin fan so I'm a reflux user
I do have an alembic condenser for the Whisky and Rums but they take a lot more to age and mellow where the Gin is a lot more about the botanicals.
Enjoying the craft tho and your channel
Great video I’m now thinking is that what they call a scrubber. My question is not alcohol related. But would you know what still would be good to make essential oils?
If you use a shot gun style reflux you can have the best of both worlds. Key to any reflux is to control the temperature precisely before it enters the condenser. The hardest part of this is learned by trial and error. Another thing to remember is don't chase temperatures; give it time to catch up with the reaction.
Can definitely have a hybrid built with a depglag. Slight correction on the second part though. They key to any reflux controlled by water temp is controlling water temp & flow well (plenty of other ways to create and manage reflux though). Cheers mate 👍🥃
Great video! Very clear explanation of the two still types. You have educated me. Thank you!
Great information good delivery as usual but my OCD is kicking in. So would you please put a board on front of the counter to finish it...
Reese Wawarosky I’ve thought the same thing for months!
Or even just turn it around because if you look at the other side it's completed
HAHAHAHAH wifey actually bought this thing for me second hand. While she was in the hospital with the twins. "I bought this thing for still it, can you go pick it up? Yeah it will totally fit in you little Honda Fit, you will see what it is when you get there". It did not fit!
In fact, something just came to mind with one of my mashes, I have a friend who had some excess horse feed that got wet and she was going to throw because it would just get moldy. To her shock, I asked her for it, probably thinking what the hell does he want this for, and made a few mashes out of it with amylase and from that is some of the best spirits I've got off my little pot still. Came in at only 10.5 -11% before being stilled but far better than being wasted and a really nice blend of character in the spirit.
This is how it should be, use every little bit for good. I hope you're the king of desinfection by now with all that alcohol made from horse food
Awsome vidieo!! Im looking to make single malt whisky - never distilled before - what do you recommend!
Johnny Walker + diet coke (diabetic) and vodka + oj or sugarless citrus cordial (depending on time of day and how much sugar I've already had for the day).
We prefer the reflux still for a few reasons. We started with the little ~3L pot still and it was ok but since we use dextrose as food, it came out SUPER sweet which I didn't really appreciate. The Turbo T500 is a PITA to manage temperatures etc but the benefit is more volume, more ABV in that volume and more flavour stripped out which is replaced by whatever spirit we want to make with essence bottles (no use making something from corn if you want to make vodka).
So preferring the reflux still, it does remove most if not all of the flavour which we want as it goes to all sorts of different drinks including baileys irish cream so is easier to work with flavour wise, gives 95% vs 65% from the bot still and gives 4.5 LITRES out instead of a pissy 300ml per wash making it go a LOT further. The effort in maintaining the temperature well pays off.
FWIW we've been using still spirits flavours amongst some others, my favourite is Johnny Jogger scotch (closest I've found to Johnny Walker) and still spirits clear vodka (mrs prefers peach or raspberry vodka).
Appreciate the info on the reflux still, I've often wondered the differences and how the reflux works.
Hay mate I have a reflux boka still and I also had a beer that went very bad I did put it through the still not expecting anything good to come from it but was very surprised by the flavors that made it through even though I held it at reflux longer. It was alot of very strong not very pleasant flavors but still had a few cuts of very interesting flavors. So I completely agree it depends on what you're wash is the flavors will always be there.
Great video. Question. I have a Still Spirits T500 reflux and I’m thinking of getting the pot still condenser. Do I need to also buy the Alembic dome for that set to do that or can I simply swap my reflux with the pot still condenser and use the stainless flat dome? Idk why but their alembic dome is super expensive. Thanks for your advice. Love the channel. And, yes, you are totally right on the reflux. You get a higher abv but less flavor. I’ve done a lot of adding flavors so far and my friends think I’m a genius. 😂😂😂. Lemon Drops, Apple Pie etc. would really like to do a deep rum with a pot still. Adding flavors is great and it’s always handy to have a lot of neutral spirit to do that but it would be nice to experiment. My wife and I like dark rum. Thanks for the answer.
I have to correct you that you can run a reflux as a normal pot still without the water running through the reflux condenser, however you still want the column packed as normal unless you just want to distill water then you can remove everything out of the column. So I would recommend a reflux still.
Only ever brewed beer and got the grainfather in that pursuit (not a straight-up endorsement of the grainfather btw, it has its pros and cons). you can get an alembic pot still attachment for the grainfather and other similar pieces of kit, so it would make sense for me to start with that first. of course, since I'm from the UK I'll only be using it to distill water ;) but if I _were_ to use it for distilling alcohol, a pot still would make more sense for me because I would be more interested in whisky than neutral spirits like vodka or the base spirit for gin.
Yep, that sounds like very sound thinking mate. I hear you on the grain father too. Its an amazing piece of kit if you want to do what its good at!
I use a stainless steel water bottle sitting in a pot of boiling water with a homemade copper condenser coil which I seal tightly into the bottle with a rag. I stick a meat thermometer down into the bottle to monitor temperature. I put a wet rag over the coil and pour water on it to cool it when it gets dry. The liquor just drips out into a cup. It is ultra-simple but absolutely doable if you have a low budget. You can turn cheap Wines into interesting booze. Just stop distilling when your temperature in the bottle goes over the boiling point of alcohol.
Great 👍 video….. I am passionate about Rum… so it’s pot still for me
a multi plated still has soo much flexibility, if you have the $$ for it. but if your gona just stay with Rum or Bourbon then the Pot still is the best route.
Yeah, dude I am loving my plates now. But I really just dont feel great recomending a plate still as a first still. But 100% agree the flexability and results are great!
Will you ever attempt running a thumper? Is that something you can frankenstein into your current still setup? LOVE YOUR CHANNEL
thumpers are unnecessary with a reflux still
or really any still for that matter
I would say go for a reflux you can run it as a pot or a reflux best of both worlds.
I like using a pot with 2 thumpers : )
Thanks for the info
Wow double thumpers? Interesting. I really need to give em a go sometime. And yeah, that's why I love the CCVM 👍🥃
@@StillIt the double thumpers are awesome I charge them with whiskey I have on hand or when I make apple brandy I put cinnamon sticks brown sugar and a couple cloves in one thumper and sliced up apples in the second one the flavor come out just right in the brandy they are there but not over powering.
Cheer Spike,
Yeah, its this kinda thing that has my really keen to try it.
@@StillIt that would be some fun videos to watch seeing how you come up with some thumpers for your still or make a smaller one with some thumpers.
I use Mason Jars I know its frowned on in some circles but the glass is made to with stand way more temperature and pressure than what this use puts on them we are only talking a few inches of water column as far as pressure goes it takes 27and some change to make one pound of pressure . You do have to keep in mind and use a little care when cooling down but as long as your indoors and it's not very cold simply dump and wait till they cool to touch. Pretty standard. I've seen a few made from 5 gallon kegs. I like the jars so I can see what's happening. The second jar will double in volume, then at the end of the run it starts losing volume and gets cloudy so besides temp taste proof and smell its another gauge to use. Not to mention your doing a triple distilling every run. My run typically starts at 180 to 178 ish and by the the time its finished my total volume is 165 to 170. The biggest trick is to make sure and open the line when you shut off the heat or you create a pretty good vaccum and at best you empty your thumpers into your still but more times than not you end up imploding.
One more thought this could just be me but IMO the heads and tails are alot smaller when I use double thumpers.
Something I learned from experience that I didn't find much info on is when running multiple thumpers , you have to spread your liquid volume I do 2/3ds over all of the thumpers. If you dont they fill up and over flow before they get up to the right temp and also your increasing your pressure in the system if your trying to do 2/3ds in each additional thumper.
great video i have a reflex still which produced 160 proof approx 2 litres when cut with distilled water it turned cloudy any suggestions thanks in advance
Hey that is so true. I think if you go hybrid you have what you need for whatever comes up. But if your doing gin make sure you have a basket or something. I’ve heard that gin can affect the taste of future spirits if inreflux line. Idk.
Yeah I could see that if you dont clean out inbetween properly. They are very distinctive flavours in gin. So a little bit of gin is going to change the flavour of a single malt a whole lot more than a little bit of corn whisky.
I’m looking at making some shine what would be the best for that eventually adding some flavor
Than you it’s a pot still journey for me
Hey @Still It, Jesse. Quick question. I have a few less amazing beers in the size of 50 liters in total. I consider building a reflux still to get rid of much of the hop flavour. Will a reflux remove most of that flavour, and will it help to pour through active carbon afterwards? Thanks for all your help getting me into this hobby very soon. Gonna build a reflux w interchangeable column to also being able to make rum, bourbon and whiskey.
Great video Jesse...
Unfortunately, I thinks I'm about to fall down the rabbit hole of a hybrid (or at least a month more research).
You taught me enough to make me dangerous! 😳
Thanks for that Jessie, what's the best still to make raki aniseed drink ?
Sorry, I missed something, CCVM stands for what?
Also, what is YOUR opinion on the difference between pot run flavours and reflux run essence flavoured product???
You might do a blind comparison test. 👍
Notwithstanding, this was the BEST, easiest to understand, explanation of the difference between the owo. Thank you.
I am setting up a beverage manufacturing plant in India. I have recently moved back to India from USA. I would really appreciate if you can help me setup factory and in the entire manufacturing process. I have heard about both options Pot Still and Reflux Still but not really sure which one to choose based on the investment size I want to make. I am setting up factory with $200,000 to $250,000 investment in India. Would appreciate if you can email me and we can discuss in details on call or chat. email is raviygupta@gmail.com. Thanks
I have a 15.5 gallon keg that I want to convert. I'm a plumber and have lots of scrap copper pipe. My question is should I build a 2 inch column, 2.5 or 4 in column? I've read to achieve reflux the height needs to be 12 to 24 times the pipe diameter. I also plan to use a 5 gallon keg as a thumper. With that in mind should the column be run packed with copper mesh? Also would there be any benefit to throwing in some 1/2 inch pieces of copper in the still to increase the mashes contact with copper and or possibly prevent scorching? I've read about some people using chains in the bottom. Thanks in advance. I plan to post some videos of my build.
Jesse: not sure if you have done a review or not on this. There are stainless and copper stills available on wish from China. Ok ok I know don’t hyper ventilate. I have seen some reviews that they aren’t too bad. Certainly they work and can produce. No I don’t expect the same quality as a proper still but let’s just say it is a quick and easy way to get started in the hobby. A 5 gallon still with thumper box can be had for $200 USD or less.
They look like they have PFE gaskets and not horrible.
Great video👍 what size would you recommend? I’m guessing there is a fine line between being able to make bigger batches of things you have perfected for yourself, friends, and family while still being small enough to do experiments. I’m guessing it’s hard to do small amounts in a big still but I could be wrong. And is a plate still to much for a beginner? I’d rather buy something i can grow into instead of buying two stills. but if it would be to much to handle at first or if I wouldn’t learn some basic skills I’d rather start off very basic
Hi, I am just now getting into distilling however I am a separations chemical engineer with a couple decades of working. I am going to say if you are into the "art of distilling" like they did 200 years ago. Go pot still. If you are into the science and you want fine tuning of everything, go reflux. With experience, both will get you where you want to be. The one thing I think you missed is data points. You need data points. Pull and keep samples and logs. Not just samples of the product but of the reflux and all temperatures.
Hi. I don't know if you do Q&A. I have a 2 inch 850mm stainless steel spool on top of my boiler, it is filled all the way with copper mesh. Does this make it a pot still or a reflux still?
This was very helpful, thank you.
Ah Reflux is just like we added a Vigreux column in the lab, it purifies the vapors but it takes ages for vapor to rise and condensate. I was wondering and a bit confused because when we had something under reflux in the lab, it was boiling but all the vapor from the solvent were condensed back down. So keeping something in reflux ment just that it was boiling permanently without adding new solvent.
Thanks for the video, you made everything clear for a beginner just starting out. I am in the process of making a pressure cooker still. The plans that I have were originally for a pot still (the coil in a water bath) however the plans that I drew up myself seems to be a reflux setup. The pipework is exactly like you showed at the beginning of the video. My question is why can't you make a pressure cooker still in which you can call it a pot and a reflux. What I mean is having a threaded nut on top of the lid, on which you can attach either the pipework for a reflux or a pot? Thanks again!
Yup you can for sure. So essentially it would be modular right?
@@StillIt Yes. It would have the column piping for the reflux and then the pipe leading into a coil. Would it work? Thanks for the reply too!
@@StillIt should have said I can screw one on and screw it off
Great video.
And awesome commentary.
But why choose?
These modern stainless stills are super convertible.
I’ll take both please.🤣👍💪🥃
Hi, I have a question about which Still would be better suited for distilled Mead - so I have my own Honey supply and want to set up a Still to produce spirit, which is then aged in oak. Most of the reviews I’ve seen are based on fruit or grain based wash - as mead is neither I wondered which method would be best for me to invest in. I did wonder about the infusion basket in reflux still and adding a different dimension to the end product - but what’s your opinion ? thanks for the good info and delivery by the way “nice and real” if you know what I mean.
Hi Jessi I would like to make some very top shelf Gin. Is there a good recipe for that? Where can you buy the Juniper berries to make the gin? I have a reflux ProSeries from MilehiDistilleries. where I can use the glass reflux below the upper condenser on top and also on the side condenser should be able to get a pretty good Gin just never have made any i can use a little help thanks Dennis
Kick ass channel and really good information Jessie. I have a boka still which i can convert to a pot still which I use for neutral spirit in reflux configuration and gin in pot still configuration. I am a whisky drinker an have bought a 4” x 4 plate bubble plate column from still dragon so i wondered what your thoughts were about what i should use the bubble plate configuration for?
The reflux pipe will allow you to get better separation of the different compounds that are coming out of the still. At the end you can then be more accurate with what your re mixing together at the end to create your flavours.
I hear what you are saying. But it does not work that way in practice. You can't reflux a whiskey mash and then blend it back together to taste like a pot stilled whiskey. Why. . . . I don't know. In theory I agree you should be able to.
Still It hmm that’s very curious I wonder why
awesome videos jesse it great seeing a fellow kiwi sharing his knowledge. huge thank you for that. got a quick question though. how do you personally filter your spirits ?
Every time you slide you’re hand across the wood the sound makes me shiver and cringe, Ive always hated dry surfaces 😂, I appreciate the advise I’m currently ordering parts for my new still, I’m going to try and make a few parts myself, I never used to have any hobbies until a couple of years ago when I started watching RUclips more and now I have 5 hobbies on the go 😂
Awsome thanks for making this vid i was on the fence with which way to start and now i know thanks again
Awesome! Cheers mate 🥃
Hey Jesse, I just watched this from what, 5-years ago, wow, and felt surprised and more informed. I've been lookingino refluc type stills but wanting to distill smoky peated whiskys can you recommend a still I could buy over here inm Aus for an ex-pat kiwi? Also, is the ccvm reflux/pot still you made avail & could you post something on it?
Cheers
How about that mouthful explanation of a reflux!! Was hanging onto every word hoping you didn't trip up lol.
Nice work as always Jesse!
Keep it up and more still porn!
Hi mate im just now starting to get into the more advanced sides of pot distilling my question is I have just bought a new 8 gallon pot still. It is a Chinese design that has a 8 gallon boiler and a fairly tall column that is pretty well shaped like a really elongated egg not sure if you know the type of pot still in talking about i think it's a farly new design and of course I bought mine made locally here down under gotta support local businesses but any way according to the blue prints that came with the still my condenser is about double the size of a standard condenser but according to the drawing it works in reverse to a normal condenser and instead of pushing the vapour through the coil and the water running over the outside of the coil to condense the vapour it actually works in reverse and instead they pack twice as much coil into a condenser twice the height and width of a standard one but for some reason the water gets pumped through the coil and the vapour goes around the outside of the intrnally cooled coil and the vapour runs around the outside of that which is what cools it down and reliquifies it. I was just wondering are there any advantages/diss advantages to a condenser running in reverse like this or is it alot more common type of design then I realise. Sorry mate I know it's a long question but I wanted to make sure to explain myself in great detail to get a more accurate answer
Love the channel. What is your opinion on a thumper pot?
So then Jesse, my T500 is a reflux still because the column is full of stainless steel rings to slow the vapour down. Is that correct? And if so it can be changed to pot still just by removing these rings?
Geeat content matey.
Hi Jesse, very helpful vid mate.. im still at a loss as to what way to go unfortunately, wife likes Gin and i'm a whiskey guy.. maybe i need a unit that does both? (or can have both attachments like the T500?) thoughts?
I've come to ask the same question, seeing as you asked a year ago, have you found the answer?
Hi, what is the name of the still you were holding at the beginning of the video?
And where that equipment can be purchase?
Looking forward to when you start you consulting services
What I want is to is have my alcohol come out at the drinking proof i want but with a thumper or other type of infuser such as in a column or whatever. I don't want it to strong cause then i will have to add water therefore watering down the flavor as well as Abv.
Jesse is corn whiskey the same is corn rye whiskey. What is the height of a 3” column on a pot still.and what is the height on a 3” column on a reflux still.
I have a couple of 100 liters spoiled red wine which I would like to extract the alcohol from and use that for making liqueur. Is that possible? Reflux still?
I use a T-500 reflux still for making neutral spirits, but there is always some slight background flavor which I'd like out. You mentioned there are ways to remove more flavors when using a reflux still. It would be great to have a segment about methods how to do this.
Carbon filtering is key to neutral spirit and when I say that I mean granular carbon not the cannister rubbish
Had a question about pot stills. I have a Grainfather and I noticed that there are 2 prevailing type for my set up. The. 1st is The "KegLand Alcoengine Pot Stil"
And the other is the Alembic pot still offered by the Grainfather.
Can you explain the difference between these two and why I would pick one over the other?
Thank you for the wealth of knowledge 😉..
Hi guys and gal's... as a mead maker I'm kinda keen to start stilling my mead as a side line product ..at markets and on my website .. enough plugging...
Firstly has anyone distilled mead beefore and what type of still did you use /buy
Jus
They do make stills like the mighty mini that can be used reflux or pot they are nice stills thanks for all the 411 bub
Jessie I have a reflux still (2nd hand) perfect condition.
I had a small air still previously.
I've put one wash through it took 3.5 litres and heck after leaving it to sit for a week in glass jar it really pongs of acetone.
Alcohol that came out almost 80% I cut with water to 40%.
Now, I'm thinking of puting through my reflux again this time adding juniper and a few botanicals. My question is do I just tip then juniper etc into the still with the liquid? I'm worried they might burn.
The other thing is, my still can be slow to heat, I have been advised to wrap the still with a thick blanket. I actually popped an electric blanket around it last time.
Just a bit concerned that by doing that I may be forcing the distillate out to quickly, would that also cause the acetone flavor?
I also see you advised using the brass mesh stuff, would I put that into the place where the saddles are?
Thank you so much for your amazing knowledge this has been a massive learning curve for me.
Hi Jesse , so if I want to make a refine spirit for making limoncello.....should I distilled 2 or 3 times??
Thanks
I was gifted a pot still (a beautifully made 5 gallon pot by Copperholic). I was total lost and getting ready to send it back until I saw this video. Scanning through you vast library, and noting your knowlegble community comments, I've decided to dive in. Wish me luck and thank you.
Great channel. What type of still for grappa making? Thank you.
Great content as usual Jesse, thanks.
Cheers
I wanna do rum, beer, whiskey, wine. Which one i need for each?
Very well presented, Jesse! Cheers, Mate!!
Have you distilled dandelion wine? Thinking getting back into the trade
I want to turn my grape wine into brandy. Pot or Reflex? If I can my copper pot or reflux to connect tightly to a 5 gallon glass water bottle would this idea work?
What about the moonshines? I'm thinking more on the side of Meadshine/Honeyshine, so I would like some of the honey character to comes through.
James Hartwell pot still. For sure
Pot still with no more then 2 copper scuba to maintain flavor
Yeah I second pot. It kinda depends on what you mean by moonshine though, a lot of the stuff you see that is "moonshine"gets a lot of its flavour by adding things after distillation. "real traditional"for corn moonshine would be a pot still + Thumper
I’d go with a pot still for sure. I do a corn/barley/honey sour mash that comes out super tasty. Honey really shines through at the end running thru a 2” bokakob still in pot still mode (empty with valve wide open). Next project is a 3” version so I can collect faster.
You're gonna need a thumper to maintain the flav.. Put some of yoir honey mash in there.. Its a diff type of buzz
Thanks. Great info
Could you use BBs as packing? They are steel but copper coated.
Hey Jessie, love the videos. You and George over at Mile Hi are my go to sources for distilling.
I have a few questions.
First, if you had a pot still with a large enough column, could you put packing in it but not have a dephlegmator and still get some reflux action from the packing?
Second, if you have a true reflux column with a dephlegmator, could you just not use any packing and not run any water through the dephlegmator ( provided the dephlegmator and condenser use seperate water ways ) and run it as a pot still? I assume you would still get a little reflux action just from the vapor building up on the dephlegemater coil and falling back in, but is it enough to affect much?
If you had mead and wanted to still it, what still would you choose?