Whiskey Still Pro

Whiskey Still Pro
Whiskey Stills For Sale

Friday 19 June 2015

What you will find in our whiskey still kit

Moonshine and whiskey stills for sale come in all shapes and sizes. Depending on how much you’re planning to make and what your recipe is, you might need several sizes. But what if you have to move a large, heavy, copper whiskey still from one place to another? A one-piece still may not be the best option for you. A well-stocked whiskey still kit will make it easy for your to have a fully functioning and beautiful still, but enjoy the convenience to move it easily from one place to another.

Parts of a whiskey still 

It doesn’t matter if you get a pot still or a column still - most stills have the same basic parts, although there are a few differences. Both pot stills and column stills have:
  • A boiler pot: This is the largest part of the still and requires the most attention with cleaning and inspection. This is the part you place on your heat source, and then you your mash materials in the pot to be boiled.
  • An “onion-head” top: This part of the still gets its colourful name from its shape. Many have built-in thermometers to help you monitor the temperature of your boiling whiskey mash.
  • A condenser coil: This is the most difficult to clean, and requires careful inspection before every run. This is the part you must keep cool during a run, in order to turn your vaporized alcohol back into drinkable alcohol.  
All basic designs of whiskey stills for sale include these three parts, but a column whiskey still kit (no matter whether they’re flip top or fixed column stills) will also include a column piece that attaches to the top of the boiler pot and to the bottom of the onion-head top. A column allows a distiller to produce different things, like essential oils, because of its steam distillation technique. Versatility is key, and every distiller knows that you can make more out of your whiskey still when you understand how all the parts of it work together.

Article by:
Jim Thomas

No comments:

Post a Comment