This can be one of the hardest things for a new distiller, but you should never leave the still making moonshine unattended while it is running. Any number of things could happen that could allow ethanol vapors to escape; the cooling water to slow or stop completely, the heat source could increase, the tower or boiler could start leaking, or, the collection container could start overflowing.
If any of those things occur for a few minutes, it could be disastrous. So, when you are planning to run your still, make sure you can be there the entire time. Grab a book or the phone, turn on the TV, grab a beer or a jar from your last run.
Hopefully this is never something you need, but it is always good to be prepared. This concept is fairly simple: the farther away from the heat source that your final distillate is, the less of a chance it has to ignite should it get knocked over or overflow. Additionally, the smaller the mouth is on the collection container, the slower it will spill if it does get knocked over. No one wants their hard earned, fresh moonshine dumping out all over the floor!
In the event that you do have vapors escape your still, an electric heating system will minimize the risk of them igniting. Alcohol vapors are heavier than air, so if they leak out of your still they will sink and if you are using a propane burner they will sink right down into the open flames of that burner and ignite.
The only exception to not needing to control the rate of boil is for a heat source that physically […].
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Privacy Terms. Quick links. Pressure in still - how much is too much? Be safe! I own and use a prebuilt milk can still that I purchased from Mile Hi Distilling, it is well built and reliable. I've never had any issues with this still, however the most stressful and scariest part of this hobby is heating this "pressure cooker" until I see my first drop of distillate.
I have read and followed the basics of safe distilling in terms of pressure don't overfill, slow heating, avoid any seals, etc. Thanks in advance! My daddy he made whiskey, my granddaddy he did too We ain't paid no whiskey tax since You'll just lay there by the juniper while the moon is bright Watch them just a-filling in the pale moonlight.
Re: Pressure in still - how much is too much? Post by BayouShine » Wed Mar 01, am Unless you have a blockage somewhere in the vapor path, there shouldn't be any pressure build up. Part of building a still safely is leaving a part of it open to the atmosphere.
Corn is a bitch! Post by jb-texshine » Wed Mar 01, am You shouldn't have any pressure in a pot still. With a thumper there's a tiny amount. Due to the submerged down tube. Steam rig has a bit more.
There's a old post by Myles "pressure safety valves" that has some pertinent info also reading through the steam distilling section may answer a few questions about pressure. Suffice to say that a potstill should be open to atmosphere and not have any valve that can be shut to allow pressure buildup. Especially if not distilling on grain. Always blow thru or visually inspect for blockage before running and run with a minimum of solids and you shouldn't have to worry abouut it.
Checking each seal And solder joint every minutes for vapor leaks is a necessary safety practice IMO though. Its a good thing that you are safety concious though, it could save your life! Remember not to blow yourself up,you only get to forget once! Deo Vendice Never eat Mexican food north or east of Dallas tx! Post by NZChris » Wed Mar 01, am If you are looking for a pressure switch to shut the still down on over-pressure, 1 PSI should be safe enough, but don't take my word for it, do your own research.
The first ml will be the best quality so after you've collected this discard whatever is left. Depending on what yeast you've used you may need to dilute it with water. All that's left to do now is to add a flavour essence and leave for a couple of days for the flavourings to bind with your alcohol. Superheating is when a liquid is heated to higher than the normal boiling temperature, without actually boiling.
This can typically occur when the heating takes place in a very smooth vessel, such as a laboratory glass jar or similar.
In this state, the liquid is metastable — i. However, if you add any object or cause the liquid to move, it is likely to break the metastable state and start to boil which will then happen violently. The reason that this sometimes happens with the Air Still is that some of them are smoother inside than others, due to the manufacturing tolerances.
The smoothest ones can sometimes have this issue, for the reasons outlined above. When the first bubbles form, the liquid is above its normal boiling point and there will be an explosive outburst of boiling as the bubbles break the metastable state. NEVER add these rings to an already heated liquid. If you do, you could trigger boiling which could make boiling liquid explode out of the still, most likely onto your face and hands.
Note: Always check the legal status in your country before distilling alcohol.
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