I hate to get into the weeds over semantics, but copper is a great conductor of heat, not retainer. That's why your distillate on the copper condenser was cooler - the copper was transferring heat better. Actually, I think that's really what you meant to just used the wrong word. Keep'em coming!
I love both materials for different reasons, but I definitely prefer to run my stainless setup more than the copper just to avoid that extra cleaning and I've gotten some great flavor out of my full stainless runs too!
Copper does not retain heat better than stainless. Copper conducts heat better. You are not heating the copper, you are heating the liquid inside the kettle. As the water heats up, the copper conducts the heat to the outside walls where it will heat the ambient air. If you want to heat your still faster, put an insulated jacket around it.
Thanks for your effort. I think it is time to make an optimal hybrid project both copper and steel for next episode as you said at the end of the video
I am confused how you managed to hold botanicles in a sight glass, also how much copper wadding did you put in the still, can you explain please, great video, always use stainless,
I back roll the copper until it's a little bit smaller than my diameter of the tower and stuff it in. I typically only use one roll like that in a still. I know a lot of people that do two rolls like that, and I would think that's the most common way.
Hey, Marshall. I left things up the main welder to decide, so apologies you never got an answer back. I'll talk with him personally and get back with you.
For an even playing field, couldn't you have used stainless or ceramic paking in both? That way, the difference is just the stills. You'll have some reflux in copper still with packing, versus almost none in your S/S one
Hey, Joe. Stainless and ceramic packing tend to strip flavor so we felt that this would hinder the flavor results more than anything. You do make a good point on the passive reflux on the copper unit, though. We did end up using the copper packing in the stainless unit later on in the video, though. So, I think our results might've evened out then.
This was a 6.5 gallon batch size in each boiler. We fermented at 6.5 gallon in each bucket. We were sitting about 9% ABV in each fermentation, I believe.
Fair enough point, Dennis. Copper will be more expensive in pretty much every instance. It's just in the nature of the material. On average (at least at our shop) copper will run about $50-$100 more depending on the still as opposed to it's stainless counterpart.
@@TopFitnessStrategies Hmm, that's strange. It could be the element is starting to go. Do you change the element probe out occasionally with a new one or are you using the same probe that came with the unit? Has the unit always heated that slowly?
That copper set up sure does dazzle me though, there's just something about copper...probably the ease of working it, soldering is easy for me.... not everybody has a welder, plus I like making parts myself. Great video Boo & Team. Cheers from 👍🦘.
It's the legend Garry! What's going on? Sure with you on that, you can't beat how pretty that copper is. I wish it could stay that way all the time, though!
@@garrymcgaw4745 Hahah! I learned some new Australian slang today because of you, thanks! We don't want to wife up the pretty to look at but high maintenance Sheila, we want the dependable Sheila!
6:32 QUESTION: - I would like to know, how can you clean a copper condenser? - If I take a copper condenser and use it with a stainless steel still, will the moonshine come out cloudy with a copper condenser? Thanks
I would highly recommend you check out a video I did on this, here's a quick link for you: th-cam.com/video/BFujq5nCXPA/w-d-xo.html. Nope, it shouldn't come out cloudy provided that condenser isn't too cold and adding water/oxygen into the distillate by being too cold
Cheers! Thanks for the content
Cheers my broski!
Love the honesty, effort, and content man. Keep it up!
Absolutely we will. Thanks so much for the support!
I hate to get into the weeds over semantics, but copper is a great conductor of heat, not retainer. That's why your distillate on the copper condenser was cooler - the copper was transferring heat better.
Actually, I think that's really what you meant to just used the wrong word.
Keep'em coming!
Thanks for the correction, brother! Yes, this is what I technically meant. Thanks for watching!
Excellent side by side video! I run stainless glad I made a good choice.
Thanks a lot, Thomas! I hope you're enjoying your runs on that stainless beauty!
Went straight stainless years ago will never look back. I love it.
I love both materials for different reasons, but I definitely prefer to run my stainless setup more than the copper just to avoid that extra cleaning and I've gotten some great flavor out of my full stainless runs too!
Great job Boo. Cheers from Jamaica W. I.
Big ups, my brotha! Thanks for watching!
Copper does not retain heat better than stainless. Copper conducts heat better. You are not heating the copper, you are heating the liquid inside the kettle. As the water heats up, the copper conducts the heat to the outside walls where it will heat the ambient air. If you want to heat your still faster, put an insulated jacket around it.
Fair point, I didn't realize I wasn't using the correct word. Thanks.
The hornets got ya a subscription, looking forward to more vids
Sounds like those bastards are good for something, then! Thanks a ton! Glad you enjoyed.
Thank you!
You're welcome, thanks for watching!
Thanks for your effort. I think it is time to make an optimal hybrid project both copper and steel for next episode as you said at the end of the video
Thanks for watching and for the support!
I am confused how you managed to hold botanicles in a sight glass, also how much copper wadding did you put in the still, can you explain please, great video, always use stainless,
Hey, Graham. We use a screened gasket to hold in: milehidistilling.com/product/3-inch-diameter-gasket-with-stainless-steel-screen/
I back roll the copper until it's a little bit smaller than my diameter of the tower and stuff it in. I typically only use one roll like that in a still. I know a lot of people that do two rolls like that, and I would think that's the most common way.
Hey boo how do you guys make the copper shine
Hey, man! We use a buffing machine with a 50 grit buffing compound.
Hey Boo, I never heard back from you about my still modifications.? Marshall
Hey, Marshall. I left things up the main welder to decide, so apologies you never got an answer back. I'll talk with him personally and get back with you.
@@milehidistilling1 Thanks for your reply. Sorry it didn't fit your objectives.
For an even playing field, couldn't you have used stainless or ceramic paking in both? That way, the difference is just the stills.
You'll have some reflux in copper still with packing, versus almost none in your S/S one
Hey, Joe. Stainless and ceramic packing tend to strip flavor so we felt that this would hinder the flavor results more than anything. You do make a good point on the passive reflux on the copper unit, though. We did end up using the copper packing in the stainless unit later on in the video, though. So, I think our results might've evened out then.
What was your ratio? Mash gallons vs still gallon size?
This was a 6.5 gallon batch size in each boiler. We fermented at 6.5 gallon in each bucket. We were sitting about 9% ABV in each fermentation, I believe.
Too bad there's no copper 16 or 26 options.
Keep your eyes glued to our site, Doug! We're going to have 16 gallon copper options by hopefully 2025 and the 26 gallons are not too far behind.
compare cost?
Fair enough point, Dennis. Copper will be more expensive in pretty much every instance. It's just in the nature of the material. On average (at least at our shop) copper will run about $50-$100 more depending on the still as opposed to it's stainless counterpart.
I’m leaving a like for sure! lmao
You're a legend, thank you!
What? 20 minutes to heat up that. It takes me 1hour 45 minutes for mine. I have an 8 gallon stainless.
Are you using 110v or 220v? We use 220v and I tend to crank pretty hard during heat up since I get impatient lol.
@@milehidistilling1 I use 110v and it's cranked all the way up!
@@TopFitnessStrategies Wow, that's a little long for a 110v, though. What wattage? Is it an internal element or a hotplate?
@@milehidistilling1 Internal. I got the setup from Mile High about 4 years ago.
@@TopFitnessStrategies Hmm, that's strange. It could be the element is starting to go. Do you change the element probe out occasionally with a new one or are you using the same probe that came with the unit? Has the unit always heated that slowly?
That copper set up sure does dazzle me though, there's just something about copper...probably the ease of working it, soldering is easy for me.... not everybody has a welder, plus I like making parts myself. Great video Boo & Team. Cheers from 👍🦘.
It's the legend Garry! What's going on? Sure with you on that, you can't beat how pretty that copper is. I wish it could stay that way all the time, though!
@@milehidistilling1 It's like a goog looking Sheila... High Maintenance!!! 😉.
@@garrymcgaw4745 Hahah! I learned some new Australian slang today because of you, thanks! We don't want to wife up the pretty to look at but high maintenance Sheila, we want the dependable Sheila!
6:32 QUESTION: - I would like to know, how can you clean a copper condenser?
- If I take a copper condenser and use it with a stainless steel still, will the moonshine come out cloudy with a copper condenser?
Thanks
I would highly recommend you check out a video I did on this, here's a quick link for you: th-cam.com/video/BFujq5nCXPA/w-d-xo.html. Nope, it shouldn't come out cloudy provided that condenser isn't too cold and adding water/oxygen into the distillate by being too cold