large pot from walmart $18 copperpipe from lows
$8

also an attachment from lows that let me connect to copper pipe to the lid.

i also put a layer of silicone caulk on the lid and let it dry so it would make a good seal with the pot.

the pipe was cut and a thump-keg was added. also known as a doubler but the pipe would not stay still so later they were soldered along side each other also the pipe to the lid connection was soldered.

the mash was made from old french fries my cuz got from his work for free. see recycling is a good thing. also about 2 pounds of sugar and bread yeast. i let it set to ferment for 14 days.

Last edited 10/11/10(Wed)02:42.

the thump-keg was sealed using sculpey and here we just put it together to see if everything fit.

during a run a fan is used to keep the coil cool. it was ok but it didn't do a GREAT job so we had to improvise.

Last edited 10/11/10(Wed)05:22.

freezer pops went back in the freezer and the hot dogs were eaten later.

more on the white stuff and cardboard tube in the next post.

even with the caulk on the lid it still leaked steam so in order to patch the leaks and press down on the lid to keep it from leaking we used flour and water to make a paste to put around it and the tube is put up to the ceiling to keep pressure on the lid

And this is the product.

Tastes like burning.

Last edited 10/11/10(Wed)02:32.

speaking of "burning". the only way i could get a good pic is to use a long exposure time

total we got about 40oz the first and smaller bottle has the higher proof were guessing about 140 proof the second bottle still burns well so it's at least 80 proof.

after a few more runs it will be TIME TO PARTY!!!

Last edited 10/11/10(Wed)04:41.

Nice. I am now inspired to make a still and go for it. I got a recipe to try now:
To one gallon of water, add 3/4 pound of brown sugar and 3/4 pound of cornmeal.
Per five gallon batch, add 1/2 cup honey and some peppermint extract for flavor. Or even better, just put some peppermint leaves in the mash.
EDIT: .5-1.5 oz of yeast per 5 gallon batch.

Last edited 10/11/10(Wed)10:39.

heres a few things to remember.

without a thump-keg you'll be lucky to reach 80 proof. also it takes a little bit for the thump-keg to worm up before you get anything out of the coil. also don't drink the first 1/8-1/4 cup you get from any batch you distill because it contains all kinds of bad chemicals.

Last edited 10/11/10(Wed)12:02.

Thanks. I'll be sure to remember. The main thing though, is that all of the manuals and tutorials that I'm finding don't say anything about using a thump-keg. How am I supposed to go about using it?

Its the middle container in this image. its just a sealed container with a tube the steam enters and one it exits before it go into the condenser. it usually has bad alcohol or water in the bottom

Just a small update I recently learned. I made an error about the picture in my previous post.
a doubler/thump-keg would involve the pipe leading into it to go completely beneath the surface of the alcohol inside while the exiting tube should remain above the surface.
without it being set up this way it will not ketch the impurities but only serve as a place the ketch the foam from a boil-over, or what moonshiners would refer to as "puking"

thats a nigger setup if ive ever seen one