Basics of running a pot still 

Thanks. I absolutely don't know everything, but I will share what I know and learn. The great thing about what we're trying to do with this channel is let everyone in the community, who wants to, share what they know. Hopefully, this increases our collective knowledge of home-distilling. Thanks for the kind words.

I'm really glad you're finding our videos helpful. Thank you for the comment.

Great. I'm glad you find my videos helpful. It means a lot to me to hear that. Thank you.

Thank you so much Kevin. It really means a lot to hear that. I will keep it up. Happy shining.

You bet. I hope you enjoy it.

Awesome, keep on keep'n on.

You're quite welcome.

Thank you so much Henk. I'm really glad you enjoyed it.

Thanks Lewis

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That is a very common belief, but I am looking at new information that may discredit that theory. I will be producing a video on the subject matter when I'm finished with my research.

I understand, those videos are replays of my audio podcast. You may enjoy just listening. You can find the podcast on Spotify.

If it's jacketed on the bottom it will be a problem. One option would be to pipe steam into the jacketed space as the heat source. I'm not the right guy to tell you how to do it, but I people have built jacketed steam boilers.

I try to maintain a certain drip rate regardless of temp. If I need to raise the heat or lower the heat doesn't matter to me. It's all about the flow of the vapor.

How much is the proof you got from the heart by running pot still?

There are several variables to this answer, but generally the distillate that comes out of the still in the beginning of the run will be around 140 proof. This means that it is 70% alcohol. This also means that it is 30% water from the wash. You're always distilling some percentage of water with some percentage of alcohol. The beginning of the run is a higher % alcohol. As the run continues the % of alcohol drops until at some point you will just be boiling water. You want to check the proof of each jar you collect. Take notes and after a few runs you will begin to know when you are into tales. As far as knowing when to stop it's completely up to you. Some people will stop when their run drops to 80 proof, some will run all the way down to 40 proof. This video about cuts will be very helpful. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7PP9ZQo1A0U.html

That is Wayne's mash boiler. He made it. Those types of motors can be found on eBay.

Could you ask Wayne for some more details. I've looked, there are several models. RPMs, watts/hp? Don't want to waste money or time. Thanks, Mark

On average most hard ciders are 4 to 7 percent alcohol, so you could just distill it as is.

@@StillnTheClear thank you I appreciate your reply enjoy your videos keep it up with the videos they are really helpful

You do not have to use a diffuser plate. If you're talking about mashing, then you can continuously stir. If you're talking about distilling, then just make sure the wash is clear of grain before you put it in the still.

IMO you shouldn't try to control temp. The temp in the pot and in the vapor are both mostly determined by ABV. I let my still run at the temp it settles in at then I focus on controlling the speed of the vapor through the vapor path and into the condenser. I simply watch the drip and increase heat to speed up the drip and lower heat to slow the drip down. As far as cuts go, Remove the foreshots easily by using a volume calculation and learn to make the other cuts by smell and taste to your own preferences.

I use a copper pot with thumper and cooling worm and my likes to run around the same temperature 190

There are a couple variables at play, but without knowing more about the still I would say you should have no problems putting 4 gallons in the still if the actual still capacity is 5 gallon.

@@StillnTheClear Thank you

How cool do you have to keep the water in your worm? I'm still collecting stuff but wanna learn

It depends on the still you're using and where the thermometer is on the still.

Yes, you can use fruit. The final product is a brandy. As long as you have ventilation you'll be fine in a garage.

@@StillnTheClear thank u!

Here's a link for the hat. stillntheclear.com/product/stilln-the-clear-vintage-cotton-twill-cap/ . Thanks so much for supporting the show,

For pointers and tips, you should go join our free Moonshine For Beginners group on MeWe. There are a bunch of knowledgeable folks over there always hanging out and chatting about this stuff. Here's the invite link mewe.com/join/moonshineforbeginners

I made my first sacrificial run to much acetone. I think the sugar wash wasn't right. What do you think?

If you have questions I'd be happy to try to answer them 🤓