The “air” still - distilling as easy as making a pot of coffee

Check local and National laws before distilling anything other than water.

Introduce the air still from VI and explain it is a water distillation system.

Show the setup of the air still, including the reservoir and heating element.

Demonstrate how to connect the top to the bottom part of the still and plug it in.

Advise against filling the still to the full line to avoid 'puking'.

Explain the importance of not overfilling to prevent vapor loss and ensure safety.

Mention the use of charcoal filters and how often they can be used before needing replacement.

Discuss the recommended distilling temperature range of 200 to 210°F.

Caution about the hot contents after distilling and recommend cleaning immediately after use.

Explain the stripping run process and its duration of about 4 hours for 5 gallons.

Describe the spirit run process and its duration of about 1.5 hours.

Advise on running the still low and slow to maximize gains and avoid issues.

Recommend running the distillation until reaching about 40% ABV and saving the tails for later.

Explain the expected yield from the spirit run, aiming for about half of the initial volume at 75 to 80% ABV.

Provide a disclaimer that this is a basic primer on countertop distillation.

Cooking Techniques

Equipment Needed

Spice Level: