How It Works

Better than the usual apparatus

Many different types of plans for hobby stills exist but almost all have difficult components in common. They are welded together using expensive stainless steel. Some have electronically controlled electric elements. When they are in operation they need cooling water. The process gives rise to smells, and the cooling water can cause turbulence in the plumbing which can alert the neighbours to what is going on. Leaving a still without supervision can be worrying – tubes can come adrift, water can be cut off.

Unfortunately out comes a pungent but otherwise strong spirit, which must be purified several times through active carbon before it is a good product. Often the still is incorrectly constructed, working well below its optimum function.

Does that sound as though I am sceptical about ordinary hobby stills? No, not at all, it gives great pleasure in producing ones own alcohol, to ensure the apparatus functions optimally and give better spirit. However, for the normal consumer the traditional still is unnecessarily difficult. There is no reason to have a still that gives 10 litres per brew when you only need one bottle for the weekend. This is the reason I have designed an evaporator ideal for domestic use.

The principle is simple. In a 25-litre vessel an ordinary 10 litre plastic bucket containing mash is placed (Mash is what one makes the alcohol from, one can call it a wine without fruit, but more about that later). The lid is placed on the vessel, shutting in the 10-litre bucket. The mash in the 10-litre bucket is heated with an immersion heater to 45-50 degrees C. The air in the 25 litre vessel becomes saturated with water and alcohol vapour. After a short while the spirit and water vapour condenses in the inside of the 25 litre vessel and runs down to the bottom. That’s it! It is no more difficult than that. The alcohol that condenses out has strength of 35-40% which is the usual strength of commercial spirits. It is possible to make several different versions of the apparatus to give higher strengths, but more on that later. The quality is good, but not absolutely perfect. A little purification with activated carbon is required, and I will explain about that later. Compared with the quality one gets from a usual still, this is much better. If one holds 50 degrees C in the mash, one gets about one litre per 24 hours, which should suffice for the most thirsty individual. 45 degrees C produces a better quality but at a slower rate. The idea of saturating the air with water and alcohol vapour and allow it to condense is not new, but as far as I know no apparatus exists that is as simple as this to make.