BAIN MARIE STILL

DISTILLS TO 120proof

TURN FURNACE ON

HEAT UP THE WATER WITH THE STEAM

make sure there's enough water for the still to float

POUR LIQUID TO BE DISTILLED

Infusion (one day) 140 proof

5 liter base alcohol

2 liter water

add (just before distilling)

7 liter water

This way the proof of the alcohol to be distilled is at 70proof

BRING THE HEAT UP TO 150

Let infuse for half hour

START DISTILLING

Bring the temperature slowly up, when it reaches 190 it will start distilling

KEEP TEMPERATURE AT 195

Or a little less, don't go over because that way the alcohol gets through too quickly and you loose flavor

KEEP THE DEPHLAGMATOR WET

KEEP THE CONDENSER RUNNING SLOWLY

the bottom has to be cold and the top hot and steaming a little.

The cooling of the spirit in the condenser has to be gradual. It make a huge difference in the taste of the product especially at the end of the distillation and you get a better yield

CHECK THE FIRST 100ml

If flavor is off discard

Keep the flow of the alcohol coming out smooth

Check the flavors as they appear

Distillation takes one hour and half

Let dephlagmator go dry at the end of the distillation

Makes about three liters of distillate

Proof of the distillate: 160

Add 400ml of water

so the proof is now: 140

BIGGER BATCH:

7 liters grain spirit

2.8 liters of water

4.7 liters yeald

add 600ml water