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Do we have any still-heads on the board?

Do we have any still-heads on the board?

Just one major failure in that field.
Per

Do we have any still-heads on the board?

No......unless you count the time when, as a teenager, my older brother stole a bunch of beakers and rubber tubing from High School Science class and we brewed up a batch of hooch using potato peels. Horrendous stuff, but we got buzzed. Frankly, it's a wonder we didn't go blind.

Do we have any still-heads on the board?

No......unless you count the time when, as a teenager, my older brother stole a bunch of beakers and rubber tubing from High School Science class and we brewed up a batch of hooch using potato peels. Horrendous stuff, but we got buzzed. Frankly, it's a wonder we didn't go blind.

You do not go blind from potatoes, trust me I drink them all the time.
Per

"Stop doing that. It will make you go blind."

The Blue Flame, Aramco's magazine for their American and British workers in Saudi used to publish detailed instructions for making a still. This to keep them from poisoning themselves. I remember trying to make some in high school, but we were more concerned with trying to enrich uranium to make a workable nuclear device.

Calutrons?

Nah, basis centrifuge stuff. Never could get it to a good weapons-grade quality, so we sold it to some freshmen.

I'm toying with the idea of building myself a still with the help of the very remarkable folks on Home Distiller. It's quite fun. Per, a man of your considerable skill I would think could knock one of these up in no time...

I'm toying with the idea of building myself a still with the help of the very remarkable folks on Home Distiller. It's quite fun. Per, a man of your considerable skill I would think could knock one of these up in no time...

Don't, you never make good liquer that way. If I want to make something special with herbs, spices, berries or fruit I buy 60% neutral spirits. Moonshine tastes shit, always.
Per

I have some home brew at 60% Or so, made by someone in Romania, actually tastes ok. It Ia a question of trying and getting it right eventually, I guess.

If you are going to buy one (or make it yourself) try to get one with a fractioning column. Keep the temperature at the top of the column at about 70-80C. It is good to put a catalyst (copper is best) filter on the vapor side and activated charcoal filter on the liquid side.

Here is one made from a beer keg


And pros stuff:

I'm toying with the idea of building myself a still with the help of the very remarkable folks on Home Distiller. It's quite fun. Per, a man of your considerable skill I would think could knock one of these up in no time...

Don't, you never make good liquer that way. If I want to make something special with herbs, spices, berries or fruit I buy 60% neutral spirits. Moonshine tastes shit, always.
Per

Over here you can buy one that is 95%. I'm currently making some forest blueberries liquor. Home made moonshine doesn't always tastes like shit. I've tried some stuff made by pros and it was very good. There are some rules to keep, like stop distilling once the strength of the liquid drops bellow 35-40% and watch the temperature. After that you are getting the shits. It also helps to add some tomato concentrate to the liquid before it is distilled to take out the smell.

I'm toying with the idea of building myself a still with the help of the very remarkable folks on Home Distiller. It's quite fun. Per, a man of your considerable skill I would think could knock one of these up in no time...

Don't, you never make good liquer that way. If I want to make something special with herbs, spices, berries or fruit I buy 60% neutral spirits. Moonshine tastes shit, always.
Per

Over here you can buy one that is 95%. I'm currently making some forest blueberries liquor. Home made moonshine doesn't always tastes like shit. I've tried some stuff made by pros and it was very good. There are some rules to keep, like stop distilling once the strength of the liquid drops bellow 35-40% and watch the temperature. After that you are getting the shits. It also helps to add some tomato concentrate to the liquid before it is distilled to take out the smell.

I'll take your word for it. My experience is way back, but I still shudder thinking about it.
Per

I like pie.

As in; American Pie?

As in; American Pie?

He's Verbal, 3,14 is more likely.
Per

If you are going to buy one (or make it yourself) try to get one with a fractioning column. Keep the temperature at the top of the column at about 70-80C. It is good to put a catalyst (copper is best) filter on the vapor side and activated charcoal filter on the liquid side.

Here is one made from a beer keg

Peter, where is the 'ACME' brand name on that one?

Peter, where is the 'ACME' brand name on that one?

...or MacGyver. BTW, this is the apartment version.
From police files, somewhere in the deep forests of eastern Poland near Belorussian border:

As in; American Pie?

He's Verbal, 3,14 is more likely.
Per

3.1415926 is even more likely.

As in; American Pie?

He's Verbal, 3,14 is more likely.
Per

3.1415926 is even more likely.

No, 3.14. American means simplified...

Much like Plutonium, its easier to buy on the open market than make it yourself.

Peter, I've not seen a stainless pipe fractionating column before - they're nearly always copper due to the difficulty in "soldering" SS pipe together.

I've looked through the designs on HD and didn't see this one. I assume you've got a leibig or a coldfinger in the top, and a secondary condenser on the takeoff - which is a neat idea, a lot of guys feed their two condensers with separate water supplies. I assume you've got this puppy packed with copper scrubbers?

I am not keen on charcoal, my view is that you should ideally be able to produce a quality product without that kind of filtration.

Isn't the charcoal used also for flavor? I think Jack Daniels makes a big toodoo about the special wood they use for charcoal.

yes, but that would be in the maturation part of the process, they burn the inside of the barrels an get a layee of charcoal that will influence the taste.