North-Carolina Style?

[Shoutatthesky]

I am in the process of designing an all copper pot still in the style of the traditional Appalachian moonshine stills. I have found this design:

Pint o shine still.JPG

but I would prefer something more like this:

JimTomStill.jpg

I have experience with using a reflux still but would like to go back to all grain washes, malting my own grains and other traditional methods. I have not been able to find any reports of anybody making similar stills on the site and would appreciate any advice anyone has or particularly any build reports from other members on the sight.

I'd also be interested in any opinions on this type of still in general. For example what do you call it? I refer to this type of still as a North-Carolina High Country Still, although that is probably from watching the fictional TV series 'Moonshiners' rather than any reality-based reason.

Thanks in advance, Shoutatthesky (New Zealand distiller). :text-thankyoublue:

[Sam.]

Howdy mate, any particular reason for this design?

Also it is customary to drop by the welcome centre and introduce yourself ;-)

[Andy]

that type of still will work fine- also cost a bucket in copper!!

imo a better approach would be a 50L keg, then copper in a s/s thumper, then either a liebig condenser or the worm pictured :handgestures-thumbupleft:

edit- have a read about the thumper http://homedistiller.org/equip/designs/thumper if you are unsure

[Shoutatthesky]

Howdy mate, any particular reason for this design?

Also it is customary to drop by the welcome centre and introduce yourself ;-)

The reason this design interests me is because I am interested in traditional distilling methods. I realise it's a fair amount of copper and a lot of work to build but I think the end result will be worth it.

Can you name any obvious disadvantages with this design?

[Sam.]

If you like it traditional and can afford the copper and have the skills to build it then go for it.

Also like any pot still you are limited really to making brown spirits without a lot of hassle.

[Shoutatthesky]

If you like it traditional and can afford the copper and have the skills to build it then go for it.

Also like any pot still you are limited really to making brown spirits without a lot of hassle.

You can make vodka in a pot still and whiskies are all generally clear when they come out of the still, but I think I get what you mean.

[Andy]

hey adam. any vodkas that are made in pot still are first made using some sort of reflux still to get the alcohol to azeotrope, then its run in a pot still :handgestures-thumbupleft:

[Shoutatthesky]

hey adam. any vodkas that are made in pot still are first made using some sort of reflux still to get the alcohol to azeotrope, then its run in a pot still :handgestures-thumbupleft:

An azeotrope is a mixture that can't be modified by distillation. Therefore in a pot still each run would bring the distillate closer to the azeotrope. Of course in a reflux still you may only need to do it once whereas with a pot still multiple distillations will be required. At least that is how I understand it, but I have no experience with a pot still.

As I understand it my favourite vodka - Grey Goose - is made in the type of pot stills traditionally used for making cognac.

[Sam.]

You can make vodka in a pot still and whiskies are all generally clear when they come out of the still, but I think I get what you mean.

You can make whiskey in a reflux too but there is a reason most don't ;-)

[SBB]

Therefore in a pot still each run would bring the distillate closer to the azeotrope.

In theory yes, but it cant be done that way.
Low wines or for that matter previously distilled spirit should never be put into a boiler a more than 40% ABV.
In other words for safety reasons each time you run the batch your going to be starting at 40%, the out put of the pot still will always be the same for that reason.
You wont progressively get a higher ABV.
What you can do on each run, using careful cuts , is remove most of the traces of heads and tails.
Time consuming and as Sams already said , different tools for different jobs.

[Shoutatthesky]

Therefore in a pot still each run would bring the distillate closer to the azeotrope.

In theory yes, but it cant be done that way.

Didn't think of it that way. Another reason why you can't beat experience and why this forum is a great idea. Thanks for the input :-D

[Yummyrum]

Can you name any obvious disadvantages with this design?

Yes ,in the first pic ,Pintoshines still looks like an air cooled worm .Might work OK if you have snow around but not going to allow you to run very fast otherwise .
The second pic with the worm in a bucket seems a whole lot more practical to me .

Both stills a very small so you won't be making more than a few bottles at a time

[bayshine]

but I would prefer something more like this:quote
Sorry but I cant see any diff between dem stills
They both look like fantastic cruisers to me p :handgestures-thumbupleft:

[Shoutatthesky]

but I would prefer something more like this:quote
Sorry but I cant see any diff between dem stills
They both look like fantastic cruisers to me p :handgestures-thumbupleft:

The difference is in the shape of the boilers.

[bayshine]

but i i don't understand what diff it will make, if its only looks, than the one with the open worm and put it in a oak barrel :music-deathmetal: :handgestures-thumbupleft: :teasing-neener:

[amaizing]

Mate go with the Jim Tom/popcorn sutton design although the thumper keg and worm container don't need to be copper an small old barrel would be ideal for both.
These stills are capable of pumping out quantity a grade hooch if the operator does his bit.
My 5l pot no thumper churned out 50l of 65% from 8gen of 20l sour mash, interesting week that one lol :music-deathmetal:
These hold quite a abit more than that so it wouldn't take as long that.
This is the still I'm building when I finish my shed though.good design :text-+1: