Distillation for your satisfaction since 1997
The original, real copper distiller for water, spirit and essential oil
Remove the top and fill it with your "ingredients"
This copper burner comes with your distiller
Fill the condenser with water
The multi-stage system
Simply attach the units
This German made hand
can be used
Capacity: 0.5 Liter
receive an original
quality as it is
As most of you
know, copper is the preferred material in the construction on any
moonshine still. A copper moonshine still removes all the sulfides
that are produced during the distilling process. The most demanding
distillers demand copper for their moonshine stills. Just rinse with
water when you're finished and you're done. The hot and high proof
alcohol has already cleaned the inside.
Even the most complicated distilling equipment works according to
the same principle: the product of distillation (mash /wine for
alcohol distillation) is brought to a boil inside the pot. The water
vapor then rises through he ascending pipe or lyne arm and condenses
again inside the flake stand.
We know that the shape of the still influences the final outcome -
the less resistance the steam encounters before it liquefies again
inside the condenser, the more aromatic the final product will be.
In the case of a fruit brandy, the trick is to transfer as many
aromatic substances as possible into the distillate by using steam,
which is impossible with a still that has a long ascending arm.
During distillation, especially of alcohol, many aggressive
substances develop which attack any normal material. Therefore
copper is usually the best choice for distilling, the pot itself
should even be made entirely out of copper.
Copper has excellent heat conductivity and prevents the contents
from burning because the heat is distributed quickly and evenly.
Furthermore, copper is resistant to fruit acids, it binds hydro
sulphides, and it even has catalytic properties.
The column should also be made of copper, since the rising steam has
an especially intensive contact with the material here.
The pot itself has hardly changed over the centuries. Angular pots
were used at times only for alcohol production. However, for the
last hundred years, there has been a return to ball-shaped pots. The
ball or bubble shape is perfect for distilling because the heat is
Sometimes it is necessary to increase the steam pressure that the
steam has to overcome before it condenses again. For pure,
high-proof alcohol, for example, the resistance should be as high as
possible so all by products can be separated from the steam on its
way through the swan neck. This can already be partially achieved by
distilling in cold room. The pressure becomes even stronger if the
head and the neck are cooled with water wile distilling. All you
have to do is sprinkle cold water on it and the head will cool down
- which significantly increases the steam pressure. Of course, the
resistance is even stronger when using a still with a column or a
When distilling aromatic oils or alcoholic fruit brandies, however,
it is necessary to distill the aromatic substance - and these are
lost through high resistance. Therefore, lower pressure is usually
needed in order to quickly and safely conduct the steam into the
out of stock