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