VIVOHOME Alcohol Distiller Still Kit Instruction Manual
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THIS INSTRUCTION BOOKLET CONTAINS IMPORTANT SAFETY INFORMATION. PLEASE READ AND SAVE IT FOR FUTURE REFERENCE.
CONTENT
- Packing List
- Installation Diagrams
- Installation When Used for Fermentation
- Installation When Used for Distillation
- How to make Moonshine
- Mash Fermentation
- Distilling
- Prepare
- Heat and Distiller
- The Aftermath
- Moonshine Recipes
PACKING LIST
- 1X Boiler
- 1X Condenser
In Accessory Bag:
- 1X Thermometer
- 1X Bended Copper Pipe Kit (including brass fitting, nut, and seal)
- 1X Fermentation Valve
- 1X Silicone Plug
- 1X Extension Cooper Tube
- 1X Extension Sillicone Tube
- 2X Water Tubes
- 1X Down Pipe of Thumper Keg (only for 3 pots product)
- 1X Instruction
- 1X Bag of 2 seals and 1 M10 nut for thermometer assembly (1 of the seals is a spare part)
- 4X Spare Seals for Corrugated Pipes (only for 3 pots product)
- 1X Submarine Pump (only for 3 pots product)
- 1X Thumper Keg with Seal (only for 3 pots product)
- 2X Corrugated Pipes (only for 3 pots product)
INSTALLATION DIAGRAMS
Installation When Used for Fermentation (For Reference Only)
STEP 1 Weigh grain
A diagram shows a pot on a scale, indicating the weighing of grain.
STEP 2 Add yeast
A diagram shows adding yeast to the pot.
STEP 3 Add Water
A diagram shows adding water to the pot.
STEP 4
A diagram illustrates installing the thermometer into a 10mm hole on the lid and the fermentation valve into another hole in the lid.
STEP 5
A diagram shows covering the lid and preparing for fermentation.
Installation When Used for Distillation
STEP 1
A diagram shows removing the lid, taking down the fermentation valve, and installing the Bended Copper Pipe Kit (including brass fitting, nut, and seal) onto the barrel lid.
STEP 2
A diagram shows placing the lid back on after installation.
STEP 3
A diagram illustrates connecting the Bended Copper Pipe Kit to the Condenser using a Corrugated Pipe, with a note to ensure the sealing ring is properly placed and to pay attention to the gasket's direction. A close-up shows a silicone pipe connection.
STEP 4
A diagram shows connecting the water inlet valve with a hose to a pump or tap, and the water outlet valve with a hose leading to a bucket of cold water. A note suggests adding ice cubes to the water to enhance condensation.
STEP 5
A diagram shows installing seals on the edge of the barrel when using three barrels to ensure a proper seal.
STEP 6
A diagram illustrates installing a Corrugated Pipe, approximately 10cm in length, to the bottom of the Thumper Keg's lid.
STEP 7
A diagram shows covering the lid after installation.
STEP 8
A diagram illustrates connecting the Thumper Keg to the Condenser with a Corrugated Pipe, tightening it, connecting the outlet pipe, inlet pipe, and water pump, and placing the pipes and pump into cold water in a bucket.
Final Assembly-2 pots
A diagram shows the final assembly for a 2-pot system, labeling components like 'valve for water out', '3/8" nut', 'valve for water in', '1/2" nut', '1/2" male', 'condenser', 'distillate outlet', and 'boiler'. It notes that the 'valve for water in' can be linked with a silicone hose to a pump.
Final Assembly-3 pots
A diagram shows the final assembly for a 3-pot system, labeling components like '1/2" nut', '1/2" male', 'valve for water out', 'valve for water in', 'condenser', 'distillate outlet', 'boiler', 'Seal (put on barrel, not on lid)', 'thumper keg', '3/8" nut', and 'Submarine pump'.
Reminder: If using an induction cooker to heat, ensure it supports a stainless pot.
HOW TO MAKE MOONSHINE
Mash Fermentation (For example only, you can use your recipe)
Ingredients
- 2.5 pounds (1.1 kg) of ground cornmeal
- 10 pounds (4.5 kg) of white granulated sugar
- 10 gallons (38 L) of water (distilled if possible)
- 1/2 ounce (14 g) active dry yeast
- 1 to 2 cups (0.24 to 0.47 L) water
- 1-2 bags dried fruit (optional)
Steps:
- Use a pot that has been sterilized and cleaned to boil 10 gallons (38 L) of water.
- Stir in 2.5 pounds (1.1 kg) of cornmeal and boil for 5-7 minutes. Once the water comes to a boil, pour in the cornmeal and use a wooden spoon to mix it in. Continue to stir it until it becomes thick.
- Add 10 pounds (4.5 kg) of sugar and 1/2 ounce (14 g) of yeast when the temperature drops to 27°C (80°F) (70-90°F is fine, but do not go over 95°F or the yeast may deactivate). Use a wooden spoon to combine. Stir it for 5-10 minutes. The mixture should become soupy and thin.
- Remove the mash from the heat source once the sugar and yeast have been mixed in.
- Cover the mash and place it in a cool, dark place and allow it to ferment for 4-5 days (up to 1 week if you use bread yeast). A temperature of 60 °F (16 °C) or lower is ideal.
- If there are large bubbles on the surface after 4-5 days, then the mash is ready to be distilled.
Distilling
Prepare
First-time Use:
When using a new still for the first time, clean the distiller more thoroughly than in normal use. The process begins with washing all parts with hot soapy water. The second step is a vinegar run: mix equal amounts of vinegar and water to roughly one-fifth the capacity of the still (e.g., a 1-gallon mix for a 5-gallon still). Set up the still and condenser (without water), pour in the mixture, and heat until water/vinegar liquid and steam exit the condenser. Turn off the heat, allow it to cool, and dispose of the contents. The final cleaning step is the sacrificial run: follow the steps below but discard the first batch of moonshine. This clears the still of anything that could taint the taste of future runs.
PRECAUTIONS
- Never leave a running distiller unattended.
- Never drink while distilling.
- Never block the outlet of the still, as this may result in overpressure and explosion.
- Never use an open-flame heat source while distilling indoors. Distilling outdoors is always preferred.
Heat and Distilling
Set the base of the still on the heat source. Pour in the mash, taking care to keep sediments from entering the still, as they can cause off-flavors. Leave about 4 inches of space at the top of the still to prevent boilover into the top section or the swan neck and condenser. Maintain the temperature between 174°F (79°C) and 190°F (88°C) to vaporize the ethanol.
The Aftermath
Cutting:
This is the process of watering down the alcohol concentration to add volume. For example, 1 quart of 160-proof moonshine can be watered down to 2 quarts of 80-proof moonshine.
Re-Distilling:
A process for further increasing the proof of already distilled moonshine.
Carbon Filters:
Carbon is used to remove bad-tasting contaminants from moonshine. Since carbon also removes good flavors, it is typically used to make a neutral moonshine that is later mixed with fruits or wines.
Flavoring:
Simply add flavors or sugar to a jar of moonshine to enhance taste. Use a coffee filter to strain the mixture after letting the concoction sit for a few weeks.
Aging:
Many types of liquor have a special aging process. For example, whiskey is stored in a charred-oak barrel for a specified time. Beginners can recreate this by charring a piece of white oak and placing it in a mason jar filled with moonshine. Over time, the moonshine will age, turn color, and become a basic whiskey.
MOONSHINE RECIPES (FOR REFERENCE ONLY)
GRAIN WINE
Proportion Table:
| Category | Grain | Yeast | Water |
|---|---|---|---|
| Rice | 500g(1.1lbs.) | 4g(0.14oz.) | 1000g(2.2lbs.) |
| Corn(Wheat) | 500g(1.1lbs.) | 3.5g(0.11oz.) | 1000g(2.2lbs.) |
| Sweat potato | 500g(1.1lbs.) | 3g(0.1oz.) | 750g(1.65lbs.) |
DIRECTIONS-Rice Wine
Put rice, yeast, and water in the pot and leave the mixture for 6 days. Do not seal the container. First, put the rice in the pot, then the yeast, add enough water to cover the rice and yeast, and mix them. Corn or wheat needs to be milled first. Mix the rice with hot water, stir when the temperature drops to about 32 degrees, then add the yeast and stir until mashed. Fermentation should last 7-15 days. Keep the container in a warm place (28-36 degrees) and check the mash temperature with the thermometer. Cook the rice thoroughly but not mushy, then transfer it to a non-plastic container when its temperature drops to 20-30 degrees (use a fan to cool it down). Weigh 8g yeast and 1000g rice, mix them, and start fermentation. Use hygienic gloves. Do not use leftover rice as it can get contaminated. Cover with foil, but do not seal the container to allow for oxygen. Cover the foil with a carton board. After about 36 hours, the mixture should smell like wine and appear mushy. Add 1200ml - 1500ml cold water that has been boiled. Stir with a sterile wooden spoon. Cover the lid and leave for about 6 days (7-10 days in winter). Add more yeast or place in a warm spot if cold. When the liquid is clear or its temperature matches room temperature, distillation can begin.
BLACK BEARDS RUM
Use two pounds of brown sugar per gallon of water and one cup of honey for every ten-gallon batch. Start with a hydrometer reading of about 90, not exceeding 100. Add 1 to 3 oz. of yeast per 10 gallons of mash. Heat one-fourth of the water to 120-130°F to melt the sugar and honey. Pour into the fermenter and finish filling with cool water to reach 80°F. Take a hydrometer reading and adjust as needed. Add yeast. Fermentation takes 6 to 14 days, yielding about 12% alcohol.
STONEWALLS SOUTHERN WHISKEY
Use one quart of corn syrup per 1 1/2 gallons of water and one cup of honey for every ten-gallon batch. Start with a hydrometer reading of about 60-65, not exceeding 70. Add 1 to 3 oz. of yeast per 10 gallons of mash. Heat one-fourth of the water to 120-130°F to melt the corn syrup and honey. Pour into the fermenter and finish filling with cool water to reach 80°F. Take a hydrometer reading and adjust as needed. Add yeast. Fermentation takes 6 to 14 days, yielding about 7% alcohol.
WHISKEY
INGREDIENTS:
- 10 lbs. Whole kernel corn, untreated
- 5 Gallons Water
- 1 Cup Yeast, champagne yeast starter
DIRECTIONS:
Place corn in a burlap bag, wet it with warm water, and keep it in a warm dark place for about ten days until sprouts are about 1/4" long. Wash the corn in a tub of water, rubbing off sprouts and roots. Transfer the corn to the primary fermenter. Mash the corn with a pole or hard object to crack all kernels. Add 5 gallons of boiling water. When the mash cools, add yeast. Seal the fermenter and vent with a water-sealed vent. Fermentation takes 7-10 days. After fermentation, pour into the still, filtering through a pillow case to remove solids.
RYE WHISKEY
INGREDIENTS:
- 7 lbs. Rye
- 2 lbs. Barley
- 1 lbs. Malt
- 6 gallons of water
- 1 oz. Yeast
DIRECTIONS:
Heat water to 70°F and mix in malt and grain. Slowly heat the mixture to 160°F (increase by 5°F every 2 minutes). Maintain 160°F, stirring constantly for 2-3 hours to convert starch to fermentable sugar and dextrin. Filter off liquid, place into a fermentation device, and allow to cool to 70-80°F. Pitch with 3 grams of yeast. Add 1 gram of ammonium-fluoride to avoid secondary fermentation and contamination. Stir liquid for 1 minute, then cover and seal with an airlock. Mash ferments in 5-7 days. After fermentation, pour into the still, filtering through a pillow case to remove solids.
WATERMELON-PEACH MOONSHINE BRANDY for five gallons
INGREDIENTS:
- 1 1/4 large watermelon
- 10 peaches
- 1 1/4 cup chopped golden raisins
- 15 limes (juice only)
- 25 cups sugar
- Water to make 5 gallons
- Wine or distillers yeast
DIRECTIONS:
Extract juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour, then strain and add water to extracted juice. Allow to cool to lukewarm, then add water to make five gallons total. Add all ingredients except yeast to the primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap and set aside for 4 weeks.
GOOD WHISKEY
INGREDIENTS:
- Malt
- Sugar
- Yeast
- Rainwater
DIRECTIONS:
To every can of malt, add 5 gallons of warm water. Dissolve 5 pounds of sugar and add 1 cake of yeast. Mix in a barrel made of plastic, stainless steel, or copper (never aluminum). Cover with cheesecloth to keep bugs out. Keep in a warm place until it ferments. Then, cook it off in the still. The whiskey will be clear like water. To color it, burn a piece of dry fruit wood (or maple) until blackened, then drop the burned wood into the clear whiskey.
JD's Black Label Recipe
Consists of 80% corn, 12% rye, and 8% malt. Steep ingredients in 140-150°F water for 1-1.5 hours. Cool to 68°F before adding yeast. After fermentation, distill once in a pot still with a thumper, then filter through a 10-foot layer of maple charcoal (approx. 4 days). Age in new, charred American oak barrels for 5 years, or 6 months before bottling. Alternatively, crush a piece of half-burned white oak from a fireplace and place it in the liquor. Shake daily for about 3 months, then filter through a coffee filter for an amber color. Cut back to 80-90 proof for smoothness. Adding real maple syrup can enhance smoothness. Age at less than 65% ABV to prevent vanillins from clouding the maple syrup flavor.
WATERMELON-ELDERBERRY MOONSHINE BRANDY
INGREDIENTS:
- 32 lbs. watermelon
- 1 1/4 lbs. dried elder-berries
- Water to 5 gallons
- Juice and zest of 10 lemons
- 36 cups granulated sugar
- Wine or distillers yeast
DIRECTIONS:
Cut rind off melon, cube melon, remove seeds, and place in primary (crock, plastic pail, etc.) with any free juice. Grate yellow thinly off ten lemons, juice lemons, and add juice and zest to primary. Add dried elderberries. Add water to make up 5 gallons. Stir in sugar until dissolved. Cover primary with cloth, wait 12 hours, add yeast. Cover and ferment for 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment for 30 days.
MOUNTAIN DEW
To convert grain starch to sugar, sprout corn. Cover shelled corn with warm water in a container with a hole in the bottom. Place a hot cloth over it. Add warm water periodically as it drains. Keep in a warm place for about 3 days or until corn has 2-inch sprouts. Dry and grind into meal. Make mush (or mash) with boiling water. Add rye mash if available. Yeast (1/2 pound per 50 gallons of mash) can be added to speed fermentation (4 days instead of 10+). Keep mash warm. When mash stops bubbling and settles, it is ready to run. The mash is now converted into carbonic acid and alcohol, called "wash" or beer, and it is sour.
SWEET FEED MOONSHINE
Use a 5-gallon bucket of sweet feed. Add one package of yeast (distillers yeast recommended for quality). Add 5 pounds of sugar. Add enough feed to cover the bottom 4 inches deep. Fill 1/2 full with boiling water, mix until sugar dissolves. Let sit for 90 minutes, then finish filling with cool water. Add yeast after cooling to the recommended temperature. Cover with lid, leaving it loose to breathe. Ready to run after 4-5 days.
WATERMELON-GRAPE MOONSHINE BRANDY
INGREDIENTS:
- 30 lbs. watermelon
- 7-1/2 lbs. fresh table red or green grapes
- Water to 5 gallons
- Juice and zest of 10 lemons
- 24 cups granulated sugar
- Wine or distillers yeast
DIRECTIONS:
Cut rind off melon, cube melon, remove seeds, and place in primary (crock, plastic pail, etc.) with any free juice. Grate yellow thinly off ten lemons, juice lemons, and add juice and zest to primary. Separately, wash, destem, and crush grapes. Add grapes and grape juice. Add water to make up 5 gallons. Add sugar and stir until dissolved. Cover primary with cloth, wait 24 hours, add yeast. Cover and ferment for 5 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment for 30 days.
INDIAN HEAD CORNMEAL WHISKEY
INGREDIENTS:
- 3 lbs. of Indian-Head corn meal
- 1 1/2 lbs. dry malt (preferably dark, available at home-brew shops)
- 1 Sachet of 48 turbo yeast
- 4 gallons of spring water
DIRECTIONS:
After cleaning equipment, put 3 1/2 gallons of water into the carboy. Slowly add cornmeal, allowing it to wet as it falls to prevent caking. Carefully lift and shake the carboy to ensure a good mix. Add dry malt similarly, then lift and shake again. Warm the 1/2 gallon of leftover water until just hot to the touch. Turn off the oven and stir in yeast until dissolved. Add this to the carboy and shake well. After 3 to 7 days, it is ready to run off in the still.
WHEAT GERM RECIPE
INGREDIENTS:
- 1 jar 20oz. of wheat germ
- An acid blend (citric acid and malic acid)
- 5 lbs. of sugar
- 5 gallons of water
- 1 oz of beer yeast
DIRECTIONS:
Combine all ingredients except yeast in water at 180°F for about 30 minutes. Steep. Place yeast packet in room temperature water as instructed on the packet. Filter the mix into a 6 1/2 gallon glass jar to remove wheat germ, and add yeast after the mixture cools. The mixture temperature should be between 65-80°F, or yeast will deactivate. Ensure yeast is at proper temperature. Place a bubbler in the top of the jar. When it stops bubbling, the mixture is ready to distill or is a very good wine that tastes like pears.
WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY
INGREDIENTS:
- 10 cans (11.5 oz.) Welch's 100% frozen grape concentrate
- 7 lbs. of granulated sugar
- Water to make 5 gallons
- Wine or distillers yeast
DIRECTIONS:
Boil 5 quarts of water and dissolve the sugar. Remove from heat, add frozen concentrate. Add additional water to make five gallons and pour into the secondary. Add remaining ingredients except yeast. Cover with cloth fastened with a rubber band and set aside for 12 hours. After cooling to proper yeast temperature, add activated yeast and recover with cloth. Ferment for 30 days.
TANGLE-FOOT MOONSHINE
Fermenter: barrel (55 gallons)
Option 1
- 1/2 bushel (30 lbs.) of Corn Meal
- 3 1/2 lbs. malted corn
- 2 handfuls of raw rye (to form a cap on fermenting mash)
- Optional: sugar, 40 lbs. in 2 lots (10 lbs. then 30 lbs.)
- 1 cup of yeast
Option 2
- 1-bushel corn meal
- 1 1/2 gal malted corn
- Yield – Pure Corn 1.5 gal/bushel (28 lbs.)
- Corn & Sugar 6 gal/bushel (28 lbs.)
- 1 cup of yeast
