If you measure liquid temperature while distilling, you may have noticed that liquid temp can often be much higher than 174 before a still starts producing.
Again, the boiling temperature of a solution that is 100% ethanol is 174 degrees.
What is the thumper for in a moonshine still?
Traditional copper pot stills use a thumper or thump keg to increase proof (improve purity). In the thump keg, the liquid is essentially re-distilled before it is condensed back into a liquid. Because the addition of a thumper effectively distills alcohol twice during one run it’s sometimes referred to as a “doubler.”
How do you clean new moonshine still?
Mix 1 tablespoon salt with 1 cup vinegar to make a paste and apply to outside of the copper still to remove any tarnish. Add flour to thicken the paste. Rinse with water after 30 minutes. Repeat the process if necessary.
How does a thump keg work on a moonshine still?
The alcohol evaporates. As pressure builds in the still, the alcohol steam is forced through the cap arm, a pipe that leads out of the top of the still. Some moonshiners use a thump keg, which is simply a heated barrel into which the steam is forced.
How much moonshine does a gallon of mash make?
A 1 gallon run will yield 3-6 cups of alcohol. A 5 gallon run will yield 1-2 gallons of alcohol. A 8 gallon run will yield 1.5-3 gallons of alcohol.
What is the best temperature to distill alcohol?
Distilling alcohol uses high temperatures – generally around 200 degrees Fahrenheit.
Why is moonshine dangerous?
One of the risks associated with making and drinking moonshine is creating or getting a hold of a batch that is laced with methanol. Methanol is a potential byproduct of the fermentation process and its presence in a wash is a legitimate danger.
How much moonshine can you make legally?
While most states prohibit home moonshining, state laws sometimes conflict with federal law. In Missouri, for example, a person 21 or over may produce up to 100 gallons of spirits per year for personal consumption without a permit.
Photo in the article by “Flickr”