Yes, you can make moonshine in a reflux still. A reflux still is a taller, more efficient version of a traditional pot still, which is the type of still most often used to make moonshine. Reflux stills are able to achieve a much higher purity of the distillate – or the alcohol that is being produced – because of the way the design works.
Reflux stills will not only boil the spirit, but also condense the steam that is produced which will allow the distillate produced to be of a much higher percentage and proof than with a pot still. Reflux stills will often also have a built-in column which will have a number of plates in it, allowing the distillation process to take place more efficiently and produce a much smoother and more consistent result.
Reflux stills also have the added benefit of being more energy and time efficient due to the higher level of purity they create, saving on time, energy and money when producing moonshine.
How tall should a reflux column be?
The ideal height for a reflux column depends on the type of application for which it is being used. Generally, the taller a reflux column is, the higher the volume of vapor that can pass through it, and the more effective it is.
However, the height of the column must be kept within certain limits based on the type of distillation being performed. For simple batch distillation, the reflux column should be between 9 and 18 plates in height, while more complex continuous distillation applications can require columns that extend up to 50 plates in height.
Additionally, the type of packing material used in the column can further affect the ideal column height, with certain types of packing materials, such as beads, requiring shorter columns and more open packing materials allowing for taller columns.
Ultimately, the best height for a reflux column will depend on the specific application for which it is required.
What kind of still for bourbon?
The type of still used for bourbon whiskey production will typically depend on the method of distillation used. The two most commonly used stills are the pot still, which is a traditional method of distillation, and the column still, which is a more modern method of distillation.
The pot still is a single vessel that distills the whiskey in one pass. It typically consists of a large copper vessel that is heated with indirect heat to evaporate the alcohol, which is then condensed and collected as whiskey.
This type of still is often used to produce single malts and other more complex flavors of whiskey.
The column still is a much more efficient method of distillation, allowing for a more consistent product with a higher alcohol content. It consists of a series of copper columns filled with copper plates or copper mesh and heated with direct heat.
The alcohol vapors are then collected at the top of the column and condensed as whiskey. This type of still is commonly used in the production of bourbon.
When it comes to bourbon, it is most often produced using a column still, which is then blended with a single malt produced using a pot still to make a blended bourbon. Both pot stills and column stills can produce good quality bourbon whiskey, so it is really up to the distiller and their preferences in terms of what type of still they prefer to use.
How do you make whiskey less acidic?
One method is to use water to dilute the whiskey, which will reduce the amount of alcohol and acidity in the whiskey. Another way to reduce the acidity is to use oak cubes, which are made of man-made oak extract and can help to mellow out and soften the sharpness of the acidity.
Oak cubes can be added directly to the whiskey and left for several days for the full effect. Additionally, distiller’s yeast can be added directly to the whiskey, which binds with the compounds that contribute to the acidity.
Lastly, adding honey or a small amount of sugar can help to reduce the acidity and make the whiskey taste less acidic.
Is Bourbon an acid or a base?
No, bourbon is not an acid or a base. Bourbon is a type of distilled alcoholic beverage made primarily from corn. It is made through a fermentation process, which turns the starches in the corn into sugars that are then turned into alcohol.
After distillation, bourbon is aged in charred oak barrels for two or more years, giving it its distinctive flavor. It is usually just enjoyed as a beverage and not used for any chemical reactions.
Is whiskey acidic or basic?
Whiskey is a distilled alcoholic beverage made from fermented grain mash. Depending on the geographical region, the type of grain may vary. However, the most common type of grain used in whiskey production is barley.
The fermentation process of whiskey production results in the formation of acetic acid. This makes whiskey slightly acidic with a pH range of about 4.0 to 5.0. In addition, the distillation process of whiskey also concentrates the acetic acid, which further increases the acidity of the final product.
While whiskey is slightly acidic, it is not considered to be a strongly acidic beverage. This is because whiskey also contains other compounds, such as ethanol and water, which help to balance out the overall pH.
Is Jack Daniels acidic?
No, Jack Daniels is not acidic. Jack Daniels is a type of whiskey that is composed of a combination of grain and water. Jack Daniels is distilled twice to create a smooth, mellow taste. As a result of the distillation process, most, if not all, of the acidity has been burned off.
Thus, Jack Daniels is not acidic.
Can you use a reflux still to make whiskey?
Yes, you can use a reflux still to make whiskey. Reflux stills allow for the distillation of alcohol to a higher proof by redistilling the spirit with the addition of a condensation column. Reflux stills are capable of producing a high proof spirit with little to no aroma or flavor.
This makes them well-suited for producing whiskey, which is distilled to a high proof by legally mandated standards in most parts of the world. By using a reflux still, the whiskey can retain its flavor and aroma while still being distilled to the necessary strength.
As with any type of distillation, however, care must be taken to ensure that the whiskey is not overheated and burned, as this reduces the quality of the spirit and can ruin the flavor.
At what temperature do you stop collecting with a reflux still?
The temperature for when you should stop collecting with a reflux still will depend on its setup and what type of product you are distilling. For example, if you are distilling a spirit such as vodka or whiskey, then you would normally stop collecting the spirit at an ethanol boiling point of 78 degrees Celsius or 172 degrees Fahrenheit.
On the other hand, if you are distilling essential oils, you would need to stop collecting them at a temperature lower than 78°C/172°F because they usually have a lower boiling point. Moreover, the temperature at which you stop collecting will also depend on the type of reflux still you are using.
For example, reflux stills that have a higher return ratio and a route of internal condensation will allow you to obtain a higher purity of product but the collection temperatures should be lower than other types of stills.
Generally speaking, it’s best to use either a thermometer or a boiling point analyzing device to keep track of the temperature so that you don’t accidentally collect a product with an undesired level of purity.
How much moonshine can you get from a 10 gallon still?
It is difficult to estimate the amount of moonshine you can get from a 10 gallon still as there are a number of factors that can influence the total. Generally speaking, however, it is possible to produce up to 10 gallons of moonshine alcohol depending on the type and quality of the materials used to make the still, the distilling conditions, and the overall efficiency of the process.
The amount of moonshine produced can also be affected if additives like sugar or other flavorings are used. It generally takes about 8 to 10 hours of continuous distillation to produce 10 gallons of moonshine alcohol from a 10 gallon still.
Additionally, there is a loss of volume due to the fact that some of the alcohol evaporates during the distillation process. Therefore, it is likely that producing 10 gallons of moonshine from a 10 gallon still will yield a smaller amount than what was put in initially.
What’s a gallon of moonshine worth?
The price of a gallon of moonshine varies greatly, depending on a combination of factors, such as the quality of the alcohol and the region where it is purchased. Generally speaking, a gallon of moonshine typically costs anywhere from $20-100, but some may be priced as low as $10, while some premium moonshines can even cost over $200.
Prices will also vary depending on the legal status of the alcohol, as some areas may offer moonshine for sale in stores and other locations for a higher price than illegal purchases. Ultimately, the cost of a gallon of moonshine depends on a variety of factors, making it difficult to give an exact price.
How much will a 20 gallon still produce?
A 20 gallon still can produce an estimated 10-20 gallons of final product depending on various factors such as the size of the boil, the method of distillation, and the composition of the ingredients used.
For example, if a 20 gallon still is utilized with a 6.5 gallon boil, it will likely yield approximately 10 gallons of finished product. However, if a traditional copper pot distillation with 22 gallons of wash is used, it will produce a smaller yield of final product averaging closer to 20 gallons.
Ultimately, the amount of product produced by a 20 gallon still is dependent on the distilling method and the ingredients used.
How much moonshine will 5 gallons of mash make?
The amount of moonshine that 5 gallons of mash will make varies based on the type of mash used and the distillation process. Generally, a 5 gallon mash can be expected to produce between 1 and 4 gallons of moonshine depending on the conditions.
For example, a 5 gallon mash of a light-bodied grain such as corn can typically produce about 2 gallons of moonshine when the distillation is completed. However, a 5 gallon mash of a higher gravity grain such as barley can potentially produce a little over 4 gallons of moonshine.
The efficiency of the distillation process can also affect the yield. For example, when using a traditional copper still with a lower reflux ratio, the yield tends to be closer to the 1 gallon mark whereas a higher reflux ratio can help bring the yield closer to 4 gallons.
It’s important to note that the amount of moonshine produced also depends heavily on individual skill level and experience with distilling.
How long does it take to distill 3 gallons of moonshine?
The amount of time it takes to distill 3 gallons of moonshine will depend on the type and size of still being used. Generally, it takes anywhere from 8-12 hours to produce 3 gallons of moonshine. Depending on production equipment and effectivity, smaller, more efficient stills can produce 1 gallon of moonshine in 3-4 hours.
Additionally, the time it takes to distill moonshine is largely dependent on the type of grain used, and the final proof desired. If a higher 164-174 proof is being targeted, that typically requires two runs; first to get the moonshine to around 120 proof, and then the distiller is able to re-run the mash.
This can add several hours to the overall distillation process. Therefore, depending on the equipment and the desired results, it could take anywhere from 8-12 hours to distill 3 gallons of moonshine.
How much head do you throw away when distilling?
When distilling, the quantity of head that is thrown away will vary depending on the type of distilled spirit that is being produced. The head generally refers to the first portion of the distilled spirit, before it reaches the desired alcohol level.
In general, a good rule of thumb is to throw away the first 10-20% of the head, although some spirit makers choose to throw away a little more or less than this amount. The head contains trace impurities from the fermentation process and can have a less desirable taste and odor, so a lot of care should be taken to ensure that only the cleanest portion of the distilled spirit is kept for consumption.
Depending on the type of spirit being produced, this amount of head can range anywhere from 2-10% of the total volume. Additionally, some craft distillers will use head cuts to further refine the taste of their product and ensure that only the best portion of the drink is retained.
The amount of heads being thrown away can also have an effect on the overall yield of the distilled product, as a greater portion of the liquid being distilled will end up as throwaway.
How much mash do I put in my still?
The amount of mash you will need to put in your still depends on what kind of distilled alcohol you intend to make. Most recipes typically use 5-6 gallons of mash in a 5-6 gallon copper still. As a general guideline, it is best to start with a mash at least 3 inches above the bottom of the still.
If you are making a smaller batch of less than 5 gallons, then you can use 2-4 gallons of mash. It is important to fill up your still with enough mash so that it does not run out during the distillation process.
If you do not have enough mash, then the process may produce a weaker alcohol, or take a longer time to complete. You should also make sure that the mash is tightly packed and evenly sprinkled across the bottom of the still as this will result in a cleaner final spirit.
