Contents 1 Preface 3 2 Equipment Overview 4

3 Operational commissioning, cleanup and maintenance 5 4 Safety 6

5 Operation 8

5.1 Getting started 8

5.2 Distillation process 9

6 Aftermath 11

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Dear customer!

You bought the unique distilling equipment. Your Reflux still perfectly combines an elegant appearance and high performance. Reflux still is made entirely of copper, which in turn is the best material for distillation, and this has been already tested for many centuries. Construction of the still carefully thought out and repeatedly improved over time.

This distiller allows you to get drinks with amazing flavor and high level of purifying. Copper oxidizing during the distillation process, thereby purifying the distillate from harmful and poisonous sulfur impurities and high thermal conductivity allows you to select fusel oils

(mixture of several alcohols, chiefly amyl alcohol). Cognac, whiskey, calvados, gin, rum, tequila, chacha - you can make yourself. This is really the best choice for distillation fans!

Important! Before proceeding to distillation - carefully read the information in the "Safety".

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2 Equipment Overview Reflux still 1. Drain valve 8. Water outlet 2. Boiler 9. Water transition to reflux 3. Wooden handles 10. Condenser 4. Needle valve (water inlet) 11. Water inlet 5. Reflux column 12. Thermometer 6. Thermometer fitting 13. Wine out 7. Needle valve

Specifications

Material: copper Size Output of 60 ° Thickness: 1,3 mm 18L 2,7-3L 35L 5,25-6L 45L 6,75-7L 4

3. Operational commissioning, cleanup and maintenance

Are you planning to use your copper moonshine still for the first time? Simply distil a few liters of water using your new still. You can do the same thing if your distillation still was not in use for a long period of time.

If you noticed that the copper surface has become much darker, you should use the citric acid for removing copper oxide from a copper surface. We recommend using 0.5% citric acid solution for the most thorough cleaning of surfaces. Dissolve 5 grams of citric acid in 1 liter of water to make 0.5% solution. Fill the distillation still with this solution up to its filler neck and leave it for 4-5 hours.

Example: you will need 100 grams of citric acid per 20-liter distillation still.

The distillation still with more severe contamination should be left overnight. For cleaning other parts of the moonshine still you can use the same solution or new solution. Firmly secure a dome and a reflux column in position turned with the open part upwards and fill them with the citric acid solution.

It would be more convenient to place the copper rectifying tray in the basin with a diameter slightly larger than the tray to completely fill the tray with the solution. To accelerate the process of removing copper oxide from a copper surface you should preheat the water before introducing the citric acid solution, and bring it to the boil by increasing the concentration of the solution to 2%.

Despite the green shade, you can drain the used citric acid solution to the container and use it later for recleaning.

After removal of the copper oxide from a copper surface using the citric acid solution, you should always wash the surface with warm water and, if possible, wipe dry.

Watch video on YouTube:

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4. Safety

Making moonshine is a relatively safe hobby, however, as with all endeavours, there are some risks. If you pay attention to a few key safety guidelines, you should not encounter any issues. Observe the following safety precautions in the course of distillation:

Make sure that the place for distillation is well-lit for prompt detection of possible steam leakage and has sufficient ventilation for elimination of consequences of accidental steam release during the distillation.

Before starting distillation, make sure that the steam pipe is not choked. Otherwise, it may cause unacceptable pressure increase in the distillation still. In any circumstance, we recommend to press-fit the dome loose when assembling the distillation still so that it should be able to open slightly and to release pressure in case of pipe choking.

It is recommended that you perform the systematic cleaning distillations as described above. If you have steam leaks at any joints of the distillation still, they must be sealed with a tight rye or wheat dough. In order to completely eliminate the problem, please contact us.

If you add too much distillation liquid, it may overfill the distillation flask and choke the steam pipes. We advise keeping the volume at no more than 75% of the total capacity of the distillation still.

The high temperature can cause active foam formation. What is more worrying is that it can result in the inaccurate takeoff of the forecut. Therefore, when the steam temperature reaches 50-55°C, it is necessary to reduce heating and carry out the subsequent takeoff of the distillate at a minimum acceptable speed.

You have to ensure constant and sufficient cooling water supply. You should prevent the temperatures of the distillate coming out of the radiator from rising by more than 35°C. When found appropriate, you can intensify cooling by increasing the water flow into the radiator. 6

Alcohol flammability:

Alcohol is extremely flammable, and in its vapor form it can be explosive. Care, vigilance, and attention to detail should be practiced at all times during distillation and handling of any refined alcoholic products. Although distillation can be practiced indoors, it is not advisable to do so unless you have experience. Also, distillation should never be done with an open flame heat source while distilling indoors or other confined spaces.

Methanol toxicity:

Methanol is a deadly poison and even low amounts of exposure can cause optic nerve damage (blindness). It is created as a byproduct of fermentation, but in such small amounts that you typically do not need to remove it. However, it is common practice to do it as a precaution and to improve the taste of your product. Since methanol boils at 144°F (62°C), it will boil first when you are distilling and because of this you should discard the first ounce of alcohol per every 5 gallons of mash.

Legality:

Under Federal rules administered by Alcohol and Tobacco Tax and Trade Bureau (TTB), you may not produce alcohol with these stills unless you qualify as a distilled spirits plant. However, owning a small still and using it for other purposes is allowed. You should also check with your State and local authorities - their rules may differ. You should also review the TTB Home Distilling page https://www.ttb.gov/

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5. Operation General description of the distillation process.

The distillation still of your copper moonshine still serves as the container for heating the distillation liquid. The dome (reflux column) have the shape of the cupola, and it is meant to collect the distillate vapors. We advise keeping the volume at no more than 75% of the total capacity of the boiler. When the distillation liquid is heated, the distillate vapors rise up and accumulate under the dome. The dome also prevents foam and wash particles from entering the steam pipe and then the distillate itself.

Subsequently the steam from the dome goes through the steam pipe to the radiator. After being cooled with the cold water the vapors constantly flowing through the cooler, condense inside the pipe and go in the liquid state to the distillate collection tank.

5.1 Getting started

1. Fill the distillation still to no more than 75% of its capacity. If the rectifying tray is used, you should secure the tray into the distillation still first and then reflux column. If necessary, perform additional sealing using PTFE tape; 2. Connect the water supply hose to the water inlet, and the water discharge hose to the water outlet. (If necessary: another hose should be connected to the product yield outlet). 3. Make sure that the water from the cooler is supplied to the reflux column through the needle valve and then mixes with the water coming out of the reflux column through the ball valve. The mixed water should be drained through the T-pipe. 4. Install the probe of the upper thermometer into the fitting at the top of the reflux column. This thermometer will show the temperature of the steam passing through the reflux column. 5. Install the probe of the lower thermometer into the fitting at the bottom of the reflux column. This thermometer will show the water temperature in the reflux column. 6. Ensure that the entire structure is secure and stable. 7. Fill the radiator and reflux column with water by opening ball valve and needle valve and cut off water supply up until the mash starts boiling. 8

5.2 Distillation process

1. Set the maximum heating temperature; 2. When the steam temperature reaches 50-55°C (122-131 F), reduce the heating to medium value or low. 3. Start the cooling water supply when the steam temperature reaches 55°C (131 F). If the reflux column is used, adjust the water supply to the reflux column. The more water is supplied to the reflux column, the more intense the vapor cooling would be. It will increase the duration of distillation and improve the degree of purification of the distillate. Therefore, you should try to find the golden mean. As a first step, you should turn the needle valve by 90° or ¼ of complete turn and monitor rising steam temperature. For this install needle of the thermometer into fitting in upper part of the column. 4. When steam temperature will be nearing 70°C (167 F), and it will be rising quite speedy (more than 0.5°C in 3-4 minutes), you should turn the needle valve by another ¼ revolution and monitor how temperature is rising. Try to stabilize the steam between 79°C and 81°C. Main distilling part should be done in this temperature. But it will rising gradually in any case. Important! It is better not to open the needle valve in full and thus use the reflux column not to its full extent, rather than to supply too much water resulting in the steam overcooling and stopping of the distillation process. 5. Forecut is the first 1.5-2% of the distillate from the mash distillation volume. This distillate contains methanol and other volatile alcohols and compounds hazardous to human health. Forecut has a strongly pronounced and acrid smell. 6. Try to maintain the slowest possible forecut takeoff rate. This is achieved by reducing the heating temperature. If reflux column is used, you can supply additional water volume to the reflux column. Takeoff forecut into the separate container and use it for engineering purposes (for furnace firing as industrial alcohol etc.) or discharge it. If the double distillation is planned, you don’t have to collect the forecut and backcut. 7. Take another container and collect the “core”, i.e. the main distillate. The lower the distillation rate, the better the alcohol takeoff would be. 8. To determine the moment of proceeding to the backcut takeoff, you will need 100 ml or 250 ml measuring flask and areometer ranging from 40% to 70%. Collect the distillate 9 dripping from the pipe to the cylinder or other small container in order to determine exactly the current alcohol content in the distillate produced by the distillation still. When the alcohol content reaches 40% in the distillation still not equipped with reflux column and/or rectifying tray, you should proceed to the backcut takeoff. If the reflux column and/or rectifying tray are used, it is advisable to start the backcut takeoff after the alcohol content falls below 50%. 9. The backcut is characterized by high content of fusel oil and unpleasant smell. At this stage, you can stop the distillation process. The collected backcut should be distilled separately or added to the wash before the distillation in order to increase the alcoholic content; 10. Turn off the heating and cooling. Wait until all parts of the distillation still cool. Once this is done, remove the dome and disconnect the water supply hose and discharge hose. Remove the dome or reflux column from the distillation still. Keep your eyes open and be prepared for the steam discharging from the distillation still. 11. Wash the distiller thoroughly. If necessary, use the citric acid solution. In case of strong oxidation, the copper activity will be reduced greatly, and you will not receive a sufficient level of removal of sulfur compounds from the distillate.

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6. AFTERMATH You made the moonshine, now what do you do with it? Silly question, right? You drink it straight! We kid, moonshine isn’t for the faint of heart. It has its times, yes, but generally, you’ll want to add a bit of flavour to the mix. Here’s how you can further refine that moonshine! Dilution Purification Maturation Reduce the potency Fermentation by-products Many liquors have of your moonshine are mostly removed by a special ageing by adding water distillation. However, process that defines to the mix. Makes volatile by-products tend to them, such as your moonshine last lodge more in ethanol. You whiskey. No oak longer! Reduces the can use vegetable active barrel? No problem! harshness to make it carbon for purification. Add Char a piece of white more drinkable. Can carbon at the rate of 1 gram oak, and place it in a help ‘open up’ flavor. to 10 liters of the final mason jar filled with product, leave it sit for 3-4 moonshine. After days (shaking at regular some time, you will intervals), then filter using have a basic whiskey. napkin, gauze, towel or common domestic water filter to get rid of carbon suspended solids. Once this is done, the beverage is ready-to-serve, but it is best to proceed to the refinement stage.

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Copper Pro’s mission:

We create practical aesthetic equipment, which helps our clients to produce their own high quality products. 

Please contact us if you have any questions related to our equipment or distillation process, and we will provide you with all necessary information.

+38 097 915 2722 ( WhatsApp, Viber)

+14243079207

[email protected]

copper-pro.com

Zaliznichne ave, 45, off. 204, Kyiv, Ukraine

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