r/Distilling • • 14d ago

Advice Looking for equipment value. Getting out of the business. NSFW

7 Upvotes

I’m getting old and I’ve had my fun for the last 25 years but I’m tired of hauling buckets and I don’t drink like that anymore. Anyway I have a 10 gallon copper pot still, hand made a long time ago, a propane burner, a condenser I hand made from 6” pvc and 5/16 copper tube, Chinese electric grain mill, 35 gal stainless barrel primary fermenter with false bottom tapped for drain and thermometer, with a belly band heater, a 3” x 4’ copper pipe carbon filter with 40# activated coconut husk carbon, buckets jars and all the other knick knacks you need. Plus advice. What do think it’s worth?


r/Distilling • • 18d ago

Discussion Work table for copper still NSFW

9 Upvotes

I have a 50gal still and need it to be mobile to a degree. I am going to build a table with caster wheels and fire protection on top. Is there any dos and don'ts I should consider as I'm designing? Any good examples I can look at for reference? Obviously heavy duty but what else?

Bonus difficulty... I want it to be a good looking setup. Thanks!


r/Distilling • • 23d ago

Advice Corn mash transfer NSFW

9 Upvotes

I’ve been working with corn, 12 gallon batches, and my background is in beer brewing. So traditionally I’ve used a false bottom mash tun to filter the wort from the grain bed to get my liquid product. With a fine grind of corn, boil for an hour with heat stable liquid amylase, chill to 155F, add rye and barley malt, rest, then chill to 80 or below, my product is still mighty chunky and tough to transfer to my large mouth plastic fermenters.

So, should I try to filter out the grainy business? Rack off the liquid and then scoop the grains into the two fermenters? Agitate with an air bubbling rig to bring the grains off the bottom of the boiler?

It seems that most professional outfits today ferment on grain- I’m drawing off with a 1” ball valve or a 2”butterfly valve, and these both become sadly clogged when facing this thick slurry.

Thanks for your attention, please help!


r/Distilling • • Sep 10 '26

Advice I want a career in distilling. NSFW

10 Upvotes

Hey all

I'm a 25 yo based in Brisbane Australia & I want a career in distilling/brewing.

I've always wanted to open my own Distillery/brewery one day, that's my end goal. To make my own products, to put hard work into & perfect a process to create something that people enjoy and savour.

I will not ignore that I am naive to the specifics - I have no experience working in anything related. My entire professional experience is based around leadership and management positions in the Health sector. I'd say my resume is probably impressive for my age on that front.

Over time I've become a bit jaded with the field, and some of the senior leadership I'm currently face with. So I've simply just decided that I'm treading water and not actually doing what I want.

I enjoy manual labour, and I like using my mind, I love experimenting. I would say I have particularly good interpersonal skills and build relationships well.

I want to get involved in the space, and I'm hungry to progress quickly.

Can anyone give me tips on how to get into the field? I intend to take a few courses but they often require positions that will facilitate the certificates.

Experiences from Aus based people would be invaluable, my DM's are open for anyone willing to chat.

Cheers 🥂.


r/Distilling • • Aug 07 '26

Advice Fermaid O instructions NSFW

2 Upvotes

Hi all

I've managed to source a small (deathly expensive) bag of Fermaid O. It says that I should use 20g per hL. Anyone know what an hL is?

I normally make 25L with 7kg of sugar.

How much Fermaid O should I use with that ratio, and can I just chuck it in at the start with the yeast?

Olly


r/Distilling • • Aug 03 '26

Advice Stalled ferment NSFW

0 Upvotes

Hi all

I have a ferment on the go which appears to have stalled. Is there anything I can do to kick start it?

25L water

7kg sugar

10g EC1118 yeast

1 tablespoon of bakers yeast, boiled, as nutrients

1 handful of calcium carbonate as a buffer

22/7/26 - Original Gravity 1.090

3/8/26 - Current Gravity 1.071

Temperature is fairly consistent at 23degc

Ph drops from 5.6 to currently 5

I make that about 2.5% abv currently

The ferment looks to have paused. There's no bubbles at all, gas has stopped coming out of the airlock. What can I do to get this going again?

Olly


r/Distilling • • Aug 01 '26

Advice Copper Alembic Producing Odd Smells NSFW

4 Upvotes

I've been using a Copper Bros. 5L alembic to make some hydrosols. However, the hydrosols come out with a "funky", musty plant matter smell even after multiple cleaning runs (running diluted vinegar through the still, then straight water). Depending on the plant, the off smell fades after a couple weeks or months. Jasmine, though, has been extremely persistent.

Has anyone had this problem? Can anyone suggest some things I could try to fix this? I'm not sure if this is just an inevitable issue and the hydrosols just need time to settle, or if it's an issue of technique.


r/Distilling • • Jul 15 '26

Advice Digiboil still issue NSFW

4 Upvotes

I have done a few runs with my 35L Digiboil boiler from KegLand but I have an issue where it's either too hot or not hot enough to produce a consistent flow during the spirit run. It has two switches, one for the 500W and one for 1900W.

When I run just the 500 Watt it goes an abysmally slow rate of about 1L in 3 hours, when I use the 1900W (with the 500W off) I get a good flow for a while until it starts boiling over the top but also sometimes the base of the reflux head. This happens even when I use a lot of cooling water, where it still comes out cool in the output.

Any thoughts/advice would be appreciated 🙏🙏


r/Distilling • • Jul 10 '26

Advice Fig liquor? NSFW

26 Upvotes

I have 2 fig trees that are going to yield about 200 lbs of figs this year. I've done a search, but there isn't much info on it. What would you recommend?...


r/Distilling • • Jun 16 '26

Discussion I built a free, local tool that records a spirit run as the cuts you actually made, not one yield number NSFW

13 Upvotes

I'll say it up front: I'm not a distiller. I'm a leatherworker by trade, and I build a free tool that records a craft as the process you actually ran instead of a row in a spreadsheet. I keep being told distilling is the case where a flat record falls apart the hardest, so I built out the distilling side and I'd rather hear from people who actually run a still than guess.

Here's the thinking. A table tells you what you used, not how you got there. A spirit run isn't a row of numbers, it's a sequence of decisions you can't take back: where you made the cuts, what came off the parrot when you did, what you kept and what you set aside to redistill. A spreadsheet flattens all of that into one yield figure and loses the part that mattered.

So the tool, called HideSync, records the run instead. It's free, and it runs entirely on your own computer.

What it does, in distilling terms:

  • One run, three products. A run gives you heads, hearts and tails. Most logs record one yield number. Here each cut is its own tracked thing with its own quantity and proof, so the hearts you keep and the heads and tails you set aside to redistill all stay separate, with the run they came from attached.
  • Follow a bottle home. This is the part a spreadsheet can't do. A blend is recorded as a tree, not a row: you can open a finished bottling and trace it back through the blend, both casks, the proofing and maturation, all the way to the runs that made it. It opens one hop at a time, so a deep, many-cask history stays readable instead of turning into a wall of cells.
  • Compare runs across batches. Re-run a recipe and the records line up side by side, so you can see exactly what changed between a batch that came out right and one that didn't.
  • The gear is linked. Every still, column, cask, parrot and hydrometer can link back to the real product you used, so a shared recipe points at the exact kit behind it.

It isn't spirits-only. The same model fits a hydrosol or essential-oil run (the botanical charge in, the oil and hydrosol out, the separation step, the yield ratio), and it carries the fermentation spine behind any of it, so a wash or a mash sits in the same record as the run it feeds.

If you already log your runs, you've probably used a calculator app or something like StillNotes, and fairly. The calculators are good at a single number, and StillNotes is a real run log. HideSync is a different shape: it keeps the whole thread connected, the run and its cuts and the maturation and the blend, as one open, portable record rather than stopping at the still. The production and compliance systems chain those stages too, but their backbone is inventory and duty accounting, which is a different job from a process record you own. There's also no shared interchange format for spirits the way homebrewing has BeerXML, so an open, documented file format is part of the point here.

If you brew as well as distill: this is not trying to replace Brewfather or BeerSmith. They're mature, they're loved, and they stop at fermentation. HideSync sits alongside them as an open, cross-craft record that carries the wash through into the run, and it cross-links to a small fermentation library in the shared commons.

Everything is searchable and versioned, with full history kept. The files on disk are plain, open-format files rather than a locked database, and there's a complete export, so your records stay portable if you ever move off it.

To be straight about it: the app itself isn't open source. It runs entirely on your own machine with no cloud and no tracking, and your data is open regardless, the format is documented and the export is complete, so nothing locks you in. The shared library is CC-BY.

On cost: it's free, no account, no paid tier. There's a Ko-fi link if anyone feels like tipping, but it's optional. I built it because I wanted it for my own work.

There's also a small public shared library on GitHub you can browse or pull into the app. I've seeded distilling into it: stills and columns, condensers and parrots, casks and measurement gear, the techniques behind a run (stripping versus spirit run, making cuts, reflux, proofing, barrel aging, gin vapour infusion, hydrosol separation), generic materials, and a layer of real-product entries that link back to the maker's own page. It's young and CC-BY, so anything you add keeps your name attached under that license. Contributions welcome, not required.

Runs on Windows and Linux, with auto-update. No macOS build, and none planned; the phone companion runs over your home Wi-Fi as the cross-device answer, not as an install. On Windows it shows an "unknown publisher" warning, which just means Windows doesn't know me: "More info" then "Run anyway", and scan it first if you're unsure.

There's a guided distilling walkthrough inside the app that runs the whole loop with screenshots, from setting up the run to tracing a blend back to its casks.

Download and a proper tour: https://rillmark.org/hidesync.html

The shared library: https://github.com/Skund404/proto-commons

Questions or follow-along: r/HideSync

I'd genuinely like to hear what's wrong or missing from someone who actually runs a still, especially the parts I've modelled like an outsider would. And if you try it for a week and then drop it, telling me why is the most useful feedback I could get.

Pascal


r/Distilling • • Jun 02 '26

Advice Management Software NSFW

15 Upvotes

With whiskey systems on its way out, we switched software a couple months ago to Proof 8. These guys are pretty new, but I am still absolutely blown away by just how poorly thought out and glitchy this system is. Constant issues with tracking, ttb reports completely wrong every period and in new exciting ways each time, bad UI and unbelievably time consuming. Our reps are very friendly and seem like they want to help, but so far every single week I have a new error I need fixed, plus an ever growing list of tweaks I'm begging them to make so I don't have to spend my entire day in front of a computer.

If they can't at least get the ttb reports figured out by mid month, I am strongly considering changing systems again. Does anyone have any recommendations that have a remotely user friendly interface, can do basic operations without overcomplicating everything, and doesn't cost a billion dollars?


r/Distilling • • Jun 02 '26

Advice Distilling on the G30 - What equipment to go with. NSFW

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3 Upvotes

r/Distilling • • May 25 '26

Discussion First run - Anvil 18 paired with T500 Reflux column NSFW

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2 Upvotes

r/Distilling • • May 21 '26

Technique Broover Updates NSFW

2 Upvotes

Ok - a huge amount of updates in www.broover.app over the past couple of weeks based on your feedback.
- Improved label maker and label library
- Calcs toggle between metric and imperial units
- RAPT, TILT and iSpindle Hydrometers all go
- Supports Brewfather imports and file exchange
- Additional operating workflows for Airstill and T500 setups
- New Recipes and washes added.

Enjoy! - feedback welcome


r/Distilling • • May 19 '26

Advice Why am I getting blue spirit NSFW

12 Upvotes

So I'm brand new to this and just ran my first run and it's blue. I'm using a simple corn mash I'm using a 5 gallon stainless steel still. Trying to keep the still at about 185 to 190 degrees. And I do use vinegar to clean my steel and I cleaned it before I ran it if anybody can give me any advice I'd really appreciate it


r/Distilling • • May 15 '26

News Free online distillation tracker NSFW

1 Upvotes

I wanted to move away from paper notes for my experiments so I knocked together a free online distillation tracker tool.

https://olivermarshall.net/ginml

It has tracking of the distillation, logs of actions taken on the day, botanicals used, even tasting notes. There's basic analytics there at the moment, but I'll add more as I tinker.

Feel free to use it, it's free to use if it works for you. If you want to be nice, you can buy me a coffee by clicking the cup icon on the menu :)

Olly


r/Distilling • • May 14 '26

Technique Broover distilling app NSFW

9 Upvotes

Gidday folks — we’ve been building a distilling app and would love a few people to kick the tyres.

It’s called Broover:
https://broover.app
Entirely web based so works on any device

At the moment it’s completely free while we knock off the rough edges and get feedback from real users.

A few things it does:

  • Tracks a wash from fermenter to bottle
  • Distilling logs for stripping runs, spirit runs, cuts, dilution, ageing, blending, etc
  • T500 and T500 Pro specific workflows
  • Free recipes
  • A bunch of useful calculators — dilution, ABV, cuts, yield, sugar/wash planning, and so on
  • New label maker for finished bottles
  • Pill tracking support for RAPT, Tilt, and iSpindel

The main idea is to keep everything in one place instead of scattered across notebooks, spreadsheets, phone notes, and “I’m sure I wrote that down somewhere.”

It’s early, so there’ll definitely be some rough edges, but that’s why we’d love feedback from people actually using the gear and making runs.

Give it a look if you’re keen:
https://broover.app

And if something’s confusing, broken, missing, or just plain annoying, please tell us. That’s exactly the feedback we’re after.


r/Distilling • • May 07 '26

Advice Small alembic still for flavour testing NSFW

3 Upvotes

Hi all

I have a T500 still which I use to make gin. However, I want to play around with flavour testing more quickly, and on a smaller scale, than the minimum boil amount of the T500.

I've seend some of those little 0.6L alembic stills on ebay with small flame heaters. Has anyone used those for testing flavour combo's? That would allow me to distill some base spirit and do the flavour run on a much smaller (and more usable) scale.

Any recommendations of one that you've used?

Olly


r/Distilling • • May 06 '26

Advice Turbo 500 unable to regulate temperature NSFW

4 Upvotes

I'll assume you know how the T500 works. I changed the battery. I increase the flow - using the knob and also the faucet. The temperature just keeps slowly increasing. When it reached ~59 C I shut it down.

The distillate is hot. Which makes me think the temp reading is correct. But the flow of water seems good, which make me think this thing is working ok too.

What do you think is the problem? What can I do about it?


r/Distilling • • Apr 30 '26

News 3D Premium Spirits Visualization Artist NSFW

0 Upvotes

Hi everyone! A bit of an unusual post for this subreddit, please mods remove it if it is not allowed.

For anyone interested in digital marketing for their own brands:
I'm creating photoreal product visuals with a keen eye for every little detail. My portfolio is tailored to premium spirits, however I'm happy to create any other types of visuals for you.

Prices: $100-$250 per image based on the complexity of the scene, animations starting at $500
Turnaround: 3–7 days

You can find my portfolio on the following link: https://www.behance.net/cardbarry


r/Distilling • • Apr 27 '26

Advice Small plate physics(? question NSFW

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0 Upvotes

r/Distilling • • Apr 25 '26

Discussion How do you handle production history / reconciliation in distilling? NSFW

4 Upvotes

I’m a NZ distiller and have been talking about this over in r/manufacturing around how people manage production history accuracy, mainly audit prep, stocktakes, and reconciling what actually happened in production vs what the system says happened.

A few themes came up there that I’m curious if others in distilling deal with as well;

- some level of accepted loss or unaccounted usage (covered through paying excise duty)

- ERP (or whatever system is used) vs what actually gets written on the floor being a common gap

- reconciliation being a periodic exercise rather than something continuous

- adjustments/corrections over time being where traceability starts to get blurry

In distilling it feels even more pronounced with batch blending, intermediates, spirit losses/yield variance across stages, and compliance expectations layered on top of operational reality.

Curious how others are handling it day to day. Do you generally trust your production history as-is, or is it something that only really gets true’d up at stocktake/compliance points? And how much of it is still manual stitching vs system-driven?


r/Distilling • • Apr 24 '26

Advice Uh oh maybe I did this wrong already NSFW

5 Upvotes

I'm using the Still Spirits Air Still (basic) and my first project was to distill some homemade wine into brandy. It tastes pretty basic, tbh. So then I decided, rather than drink some mediocre brandy, I would turn it into vanilla extract, because I also happened to get a bunch of vanilla beans and bottles!

But!

I only removed the first 30-50ml - I must've misread how much to throw out. AND I didn't do a second run. So now I have a bunch of 16oz bottles with vanilla and booze, it's been extracting for a week.

The goal is to cook with this, not to drink, and the high proof only helps the extraction. I wanted to reach out to this group to see if I'm making any egregious mistakes, of if I can get away with it, or if I should distill a second time etc etc. Please help! 🤣


r/Distilling • • Apr 12 '26

Advice thump keg question NSFW

6 Upvotes

ok so i know the thumpkeg is supposed to be 1/3 size of your still but i bought a cheap one
and it gonna be like 1/8 to small could i get away with using it or no


r/Distilling • • Apr 12 '26

Advice Hoorah!! We,re legal again!! NSFW

61 Upvotes