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anyone know how to make a still?

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#1 lyqwyd



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Posted 18 June 2006 - 05:46 PM

I found the instructions for a reflux still in the old archives, but i remember seeing something around here about building a pot still. anyone know how to do that or have other recommendations as far as making `shine goes? my boss wants to start his own still and well, shit, he's the boss... thought i'd drop some knowledge on his ass. i like the idear of the reflux still since its almost fool proof, but it doesn't get the high alc contenet this dude is looking for.

#2 boots420


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Posted 18 June 2006 - 06:02 PM

so ya wanna build a still huh? check this out site out......


#3 lyqwyd



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Posted 18 June 2006 - 07:47 PM

sweet link holmes!! copies nicely into word processor too... shanks

#4 karmadiver



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Posted 18 June 2006 - 08:15 PM

thats the site my foaf's dogs 3rd cousins aunt Sally's husband Pickle Pete uses. :eusa_shhh

#5 boots420


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Posted 18 June 2006 - 08:31 PM

no worries:hippie:. let me know how that moonshine goes.:)

#6 akoutdoors



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Posted 19 June 2006 - 01:38 AM

the best stil U can make is out of a pressure cooker, It has the spot to put a temp gauge, its made to take pressure and heat and it just looks nice.

#7 lyqwyd



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Posted 19 June 2006 - 02:05 AM

two questions about the pcooker method... 1) got plans? 2) can u still use it for mushrooming when ur done? i don't even have one right now, but if u can use it for multiple applications (not including cooking and canning) i might have to break down and get one.

#8 Jaeger



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Posted 19 June 2006 - 02:14 AM the best site :)

#9 TheSource



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Posted 19 June 2006 - 11:24 AM

nice links guys. might be a cool hobby to check out when ya have a house.

#10 CY81N



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Posted 19 June 2006 - 11:59 AM

I believe you are mistaken. A reflux still is for high alcohol content, a pot still isn't. Whiskey can be made in a pot still and come to ninety to one hundred proof whereas the same wash could be distilled in a reflux still and achieve one hundred and ninety proof..... the whiskey would look brownish from the pot still and completely clear from the reflux... do some more research before you "drop some knowledge on his ass" :D

#11 Guest_eyes0fsin_*

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Posted 23 June 2006 - 10:40 AM

Have you thought about buying a still? I bought a fractional distillation setup and it has come in good use.

#12 Burger


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Posted 03 July 2006 - 06:46 AM

As CY81N has mentioned a reflux still will produce MUCH purer alcohol than a pot still, ie: much higher alcohol content.Some like to use a pot still as it imparts certain desirable flavours into the mix, but a reflux still imo is the way to go.I have used a store bought reflux still with pretty good results but the capacity is a bit small.Currently I am making a reflux still using the plans from the site karmadiver mentioned, but instead of using a beer keg for the boiler, I am using a large 50L S/Steel stock pot.

#13 Japanster



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Posted 03 July 2006 - 09:38 AM

An interesting tea kettle still.

#14 siam_jim


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Posted 06 July 2006 - 09:26 AM

humm the last person that asked about building one from a beer keg disappeared and had never heard from since?


#15 eternalfrost



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Posted 06 July 2006 - 10:55 AM

A pot still works great for making flavorful drinks(wiskey rum etc.), the 'flavor compounds' are alowed through fairly easily. a reflux still, will strip out almost everything but the alcohol (high end vodkas etc), much much higher proof but little to no flavor.

pot stills are incredably simple to make with a trip to a hardware store. basicly you just need a container hooked up to a condenser coil and your done.

reflux stills are more complicated. in a nutshell, the vapors condense while still inside the tower on 'scrubbers' then are re-vaporized(boosting the alch. content) and travel up the tower, only to condense and repeat continously inching up the column. by the time it gets to the top its the equivilant of being pot-distilled 'infinate' times.

so basicly its a pot with a tall tube full of something with alot of surface area, then a collection cup and spout at the top. the top is often cooled to help with the final condensation.

just make sure everything you use is food-grade. and NO LEAD SOLDER. is the best site IMO

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