Moonshine Still – Theory
Remember your high school chemistry and physics?
Sure, water boils at 210 degrees? Yes, at sea level which has thousands of feet of atmosphere pressing against it such that at sea level there is 14.7 psi of pressure; pressure that keeps the water from boiling away- lucky for the fish.
As you pull a vacuum on a container of water, it removes atmospheric pressure and the water will boil even at room temperature…depending on the vacuum. This same theory can be used to boil(distill) water, alcohol, aromatics, oils, anything.
High end cooks are using it to create concentrated flavor profiles not before available. Previously the only way to concentrate flavors was to reduce the liquid, AKA, boil away the water. Unfortunately the heat required killed most delicate flavors. Now, with vacuum distilling you can reduce the sauce without boiling, thus preserving freshness.
Labs and flavor makers have used these techniques for decades at great expense. Then small units were made available for approximately $20000. Now, this article will show you how to assemble a kit for a couple hundred dollars.
Most things can be vacuum distilled including worts containing alcohol; it possible to distill and concentrate the alcohol itself by using a vacuum distilling process.
Only operate any still outdoors. Obtain all required building, safety, federal and state permits and licenses before operating your still.