VEVOR YML03110F Mode D'emploi page 21

continually adding ice (frozen water bottles work great too) or using a continuous stream
of cool water from a kitchen faucet or water hose (while the condenser is equipped with in
and out nozzles for total control, this could be as simple as plugging the bottom and letting
a water hose run in the top).
Set a container at the outlet of the still to catch the moonshine. Keep in mind that while
some plastics are fine to use, most are not able to safely handle high concentration
alcohol. Play it safe and use glass, Mason jars are excellent for this.
The Run
Start applying heat. Use high heat until you can hear the mash boiling. You can also
carefully touch the pipe that connects the onion-top to the condenser, when the still is up
to operating temperature this wilI go from cold, to warm, to hot very quickly. Once you
reach this point, cut the heat to half.
Regulating heat: once liquid starts to come out of the condenser, you want to turn down
the heat so that it is not a constant stream. Drips are fine, as are breaking or intermittent
streams, but a constant stream means the temperature is too high. This may seem
complex at first, so an alternative way of monitoring the still temperature is a handheld
temperature scanner. They are available from local hardware stores for $20-25. If you use
this method, maintain the temperature at the top of the onion head between 79°C (l74° F)
and 88°C (190° F).
Throw away the heads: as a precaution against methanol poisoning you wilI throw away
the first ounce per 5 gallons of mash.
Monitor for leaks: frequently inspect the seam between the
onion-top and the pot for escaping vapor. If any is found, simply plug with the flour-water
mix taking care not to burn yourself with the bot escaping vapor.
Keep the condenser water cool: frequently monitor the condenser water temperature.
Cold or cool water is great, lukewarm water is a warning that it needs to be cooler. If the
water gets warmer then lukewarm then you should stop distilling immediately.
Ending the run: you will notice that once you get your heat set correctly it needs very little
manipulation. This is one way to tell when you are done distilling. When you reach the end
of the run you will notice that the onion top temperature will suddenly drop along with the
moonshine coming out of the condenser. This will happen without any change in heat