... When purchasing a still, make sure the solder is not LEAD.
Well Slacker361, you asked for it so I will give it to you.
For something as small as what I saw in the photo use a large stainless steel pressure cooker for you still pot. Make a hammered copper capper and thumper combo and fit it down stream, above and not to far from the lid. It may be necessary to drill and tap a larger hole in the lid. Remember we are dealing with spent yeast and maybe grain residue here. You must keep these residues out of the worm if you intend to keep your still trucking. When heat hit’s the mash, the CO2 starts cooking off and bubbling. The yeast residue can heave then and plug the worm. Finally add a long clean pure copper condensing worm.
Set the cooker upstairs and run the worm downward and into one side of your family freezer, then around and around and around and out the bottom or the other side. Or route the worm through a large plastic drink cooler filled with ice. A coffee brew basket, or a stainless steel honey strainer and a cloth coffee filter large enough to hold a hand full of homemade charcoal and you are ready to rock and roll. Don’t forget you need a glass quart jar or two to catch the run, a heat source, and someway to monitor and fine tune the temperature and pressure. You will also need some primary fermenting vessels. You can cut down on pouring or flushing spent mash down the Lou if you make Sour Mash squeezing since you recycle 20% of your spent mash to sweeten (Sour) up your new beer.
The above setup will runoff a fifth or two of 100 proof a day, and more if you work everything just right. If you are able to drink more than that, then you can have my share!
Next week I will teach you how to char or turn ever clear into chartered whiskey while your customer waits.