Shop – Copper Still & Distilling Equipment

CLASSIC still (2 or 5 liters)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in both the 2 liter and 5 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes (original Malle-Schmickl still system).
  

  

  
• The heat source is a gas burner with continuously variable adjustment (maximum output: 3 kW, gas consumption: 120 g/h) with piezo-electric ignition for valve gas cartridges with a gas lock system (GLS) compliant with European standard EN 417 (old designation 7/16 NS).
• A distillation process takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 1½ to 4 liters of high-proof schnapps per process with a 5 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid-90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction, and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape, and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has inlet and outlet nozzles for connection to a water tap (plugs are included). It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 5 liter variant is optimally suited for mash quantities of 10 to 20 liters per type of fruit. A distilling kettle should be at least half filled for each distilling process, otherwise there will be a loss of yield and flavor.
• For double distilling, the 5 liter kettle is used for the raw distillate, and the 2 liter kettle for the fine distillate.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately.
• Dimensions: width 27 cm, length 54 cm, height 47 cm (without thermometer)
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Making spirits with the Classic distillation unit

CLASSIC still (2 or 5 liters)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in both the 2 liter and 5 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes (original Malle-Schmickl still system).
  

  

  
• The heat source is a gas burner with continuously variable adjustment (maximum output: 3 kW, gas consumption: 120 g/h) with piezo-electric ignition for valve gas cartridges with a gas lock system (GLS) compliant with European standard EN 417 (old designation 7/16 NS).
• A distillation process takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 1½ to 4 liters of high-proof schnapps per process with a 5 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid-90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction, and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape, and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has inlet and outlet nozzles for connection to a water tap (plugs are included). It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 5 liter variant is optimally suited for mash quantities of 10 to 20 liters per type of fruit. A distilling kettle should be at least half filled for each distilling process, otherwise there will be a loss of yield and flavor.
• For double distilling, the 5 liter kettle is used for the raw distillate, and the 2 liter kettle for the fine distillate.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately.
• Dimensions: width 27 cm, length 54 cm, height 47 cm (without thermometer)
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Making spirits with the Classic distillation unit

Additional kettle for CLASSIC still (2 or 5 liters)

Additional kettle for CLASSIC still (2 or 5 liters)

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

VETRO still (0.5 or 1 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in both the 0.5 and 1.0 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes.
• An alcohol burner is used as a heat source so that the kettle can be heated up easily. A distillation process takes approximately 20-30 minutes for the 0.5 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 0.2 to 0.7 liters of high-proof schnapps per process with a 1 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, there is no annoying time delay when the heating power is changed as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits into the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with les flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of a 12 cm high glass cooler. The cooler has inlet and outlet nozzles for connection to a water tap. It is also possible operate the cooling by means of a small recirculation pump (not included in delivery) similar to indoor fountains.
• The kettle is sealed by means of three brass screws, and a sealing ring ensures that there are no leaks.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• This still is suitable above all for making gin, absinthe, Cointreau, ouzo and other spirits. If you want to run many trials and make different types, then this still is characterized by the short distillation time and low consumption of materials per run.
• Dimensions: width 18 cm, length 38 cm, height 31 cm (without thermometer)
• In our book “The Artisan’s Guide to Crafting Distilled Spirits," you will find many tips and instructions as well as approximately 100 recipes for tasty brandies and spirits.

VETRO still (0.5 or 1 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in both the 0.5 and 1.0 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes.
• An alcohol burner is used as a heat source so that the kettle can be heated up easily. A distillation process takes approximately 20-30 minutes for the 0.5 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 0.2 to 0.7 liters of high-proof schnapps per process with a 1 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, there is no annoying time delay when the heating power is changed as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits into the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with les flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of a 12 cm high glass cooler. The cooler has inlet and outlet nozzles for connection to a water tap. It is also possible operate the cooling by means of a small recirculation pump (not included in delivery) similar to indoor fountains.
• The kettle is sealed by means of three brass screws, and a sealing ring ensures that there are no leaks.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• This still is suitable above all for making gin, absinthe, Cointreau, ouzo and other spirits. If you want to run many trials and make different types, then this still is characterized by the short distillation time and low consumption of materials per run.
• Dimensions: width 18 cm, length 38 cm, height 31 cm (without thermometer)
• In our book “The Artisan’s Guide to Crafting Distilled Spirits," you will find many tips and instructions as well as approximately 100 recipes for tasty brandies and spirits.

Additional kettle for VETRO still (0.5 or 1 liters)

Additional kettle for VETRO still (0.5 or 1 liters)

PICCOLO Still (0,5 and 1 Liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• Die Destille wird mit einem 0,5- und einem 1-Liter-Kessel geliefert. You can therefore switch between the two kettle sizes as required.
• The still comes with a 0,5- and a 1-liter-kettle. Each can be converted to the other kettle size.
• An alcohol burner is used as a heat source so that the kettle can be heated up easily. A distillation process takes approximately 20-30 minutes for the 0.5 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 0.2 to 0.7 liters of high-proof schnapps per process with a 1 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid-90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction, and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape, and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has inlet and outlet nozzles for connection to a water tap (plugs are included). It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately.
• This still is suitable above all for making gin, absinthe, Cointreau, ouzo and other spirits. If you want to run many trials and make different types, then this still is characterized by the short distillation time and low consumption of materials per run.
• Dimensions: width 20 cm, length 50 cm, height 46 cm (without thermometer)
• In our book “The Artisan’s Guide to Crafting Distilled Spirits” you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

The measuring set contains the hydrometer (alcohol meter), vinometer and the 100 ml graduated cylinder. The descriptions can be found under the individual products.

After distillation, it is necessary to measure the alcohol content of the derived alcohol in order to dilute it to drinking strength. The hydrometer is used for measuring this. The display is highly temperature-dependent; therefore the device is equipped with a thermometer and correction scale. The measurement range of the hydrometer is 0 to 100% ABV. The total length is 30.5 cm. The 100 ml graduated cylinder is recommended for optimum measurement, so that the alcohol spindle can still float freely even if there are small amounts of alcohol (at least approximately 80 ml).

Notes

• A hydrometer measures the density of a liquid. The density of the liquid is influenced not just by alcohol, but also by dissolved solids such as sugar, extract, original gravity etc.. Therefore alcohol can only be measured exactly in pure distillates, because these are free of dissolved solids. Hence the hydrometer always shows the wrong alcohol content for wine, beer, mash and liqueur. The alcohol analysis set is suitable for that purpose.
• On the alcoholometer, the spacing of the scale divisions becomes bigger with increasing alcohol content, which means the measurement becomes more and more accurate as the alcohol content increases. On a refractometer for alcohol precisely the opposite is the case, which means the strength of schnapps or higher can only be measured with sufficient accuracy with an alcoholometer.

A hydrometer is very inaccurate for alcohol concentrations that are less than 20% ABV. A vinometer is better suited to this range. While the vinometer does not show the right alcohol content precisely like a hydrometer, unlike a hydrometer it can also be used for liquids with extract and sugar content (wine, mashes, most, beer, starch). Measurements are also possible during fermentation. In addition, the measuring process is very simple and only takes a few seconds. Approximately 1-3 ml of the liquid to be measured is required for a measurement.

The glass cylinder can be used on the one hand as a tall thin container for measuring alcohol content with the hydrometer. However, the 1 ml graduation means that quantities of liquids can be determined as well, for example for dilution. The large, hexagonal glass base ensures good stability.

Turbo yeast is especially suited to making high-grade mashes. By adding sugar and this Swedish special yeast, you can reach an alcohol content of 20% ABV in the mash. The alcohol content of conventional mashes, in contrast, is only 2 to 8% ABV, depending on the type of fruit. Unlike conventional mashes, a high-grade mash does not have to be distilled twice, among other reasons because there is a higher yield AND more flavor in the distillate. More in-depth information on this can be found in our book The Artisan’s Guide to Crafting Distilled Spirits.

With the correct use of turbo yeast, the mash is demonstrably free of heads. In addition, due to the high alcohol content, annoying faulty fermentations and yeast film are effectively prevented. In contrast to turbo yeasts from other manufacturers, there is NO moldy or musty off-odor or taste with this pure culture yeast.

One small bag of turbo yeast (115 g) is enough for 100 liters of fruit mash or 25 liters of pure sugar water, if you want to make unflavored alcohol that can then be used for making spirits or liqueurs, or alternatively for infusions. For mashing fruit, you need pectinate and Biogen M as well as the turbo yeast.

The yeast comes with a short guide in German for both variants (fruit mashes or alternatively sugar water).

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Special enzyme preparation specifically adapted to the requirements of pomaceous fruit and topinambur mashes, with a new formulation and high cellulase activity. The special pectinase ensures reliable liquefaction of the mash, makes fermentation easier and ensures complete fermentation of the mash for a maximum alcohol yield. The optimal pulping releases valuable constituents of the fruit for brandies with strong aromas. Stone fruit and soft fruit: 5 – 10 ml per 100 l, pomaceous fruit:10 – 15 ml per 100 l, topinambur: 20 – 50 ml per 100 l.

Compared to similar products from other manufacturers, our special pectinase is characterized by an unusually high level of liquefaction.

When Biogen M fruit acid concentrate is added, the mash adjusts to the right pH value if the acid already present in the fruit is insufficient to prevent faulty fermentation and mycoderma. Adding it once at the beginning of fermentation is enough. The pH value will then remain constant during the entire duration of the fermentation. Dosage: 200 to 400 ml per 100 litres of mash.

The pH value is the measurement for the acid content. The growth of the yeast is very pH-dependent, so the pH value in the mash must never be too high or low. This would destroy the desired yeasts or promote the growth of unwanted microorganisms (faulty fermentation). Spoiled heads result among other things from faulty fermentation and a yeast film. The pH value can be measured using the indicator strips, which are specifically suited to the range that is important in alcoholic fermentation and show this very accurately.

Despite the broad measurement range of pH 2 to 9, differences of 0.5 can easily be read because the indicator strips have three different ranges with colors that change depending on the pH value. Thus is unlike most other pH indicator strips, which only have a single indicator range where the color changes depending on the pH value. Such strips either have a very broad measurement range and therefor show the pH value too inaccurately (the color is always the same for 2, 3 or 4), or the display is in fact accurate enough, but the measurement range is too small for most mashes.

Unwanted flavor and aroma in schnapps or wine/must can be eliminated by adding activated carbon. After subsequent distillation, the distillate is tasteless and odorless. If the tails are treated this way, the result is tasteless alcohol, which is an excellent base material for infusions or spirits.

The pack contains granulated activated carbon with 10% bentonite. Dosage: 10 to 100 g per 100 liters. Corresponds to EC Regulation 780/2006.

When distilling mashes/wine/beer etc., the material to be distilled can foam heavily when it is boiled and get into the condensing and cooling area of the still. This leads to an incorrect vapor temperature measurement and impurities in the distillate. In the worst case, this can clog the still. By adding a few drops of Antifoam to the liquid, foaming is effectively prevented. Antifoam is needed above all for the distillation of beer, banana mashes or for mashes that will be distilled even though they are still fermenting.

Pieper’s first runnings test is used to determine the content of first runnings components in fruit brandies. The delivery contents include the necessary working materials such as a glass beaker, syringes, color chart, test tube, instructions and reagents for 10 tests.

When three different reagents and the sample (5 ml) are mixed, the mixture will take on a specific color. Based on the supplied color chart, you can easily recognize whether your distillate contains heads. The test can be used to test both undiluted fractions when distilling and ready-to-drink schnapps.

The reagent refill contains the three required chemicals for 10 tests.

Pieper’s first runnings test is used to determine the content of first runnings components in fruit brandies. The delivery contents include the necessary working materials such as a glass beaker, syringes, color chart, test tube, instructions and reagents for 10 tests.

When three different reagents and the sample (5 ml) are mixed, the mixture will take on a specific color. Based on the supplied color chart, you can easily recognize whether your distillate contains heads. The test can be used to test both undiluted fractions when distilling and ready-to-drink schnapps.

The reagent refill contains the three required chemicals for 10 tests.

With this folded filter for wines and spirits, even very fine cloudiness can be removed. A short guide on how to reliably and permanently remove cloudiness in distillates is included. The filter can be reused several times for pure distillates. One package contains 5 filters.

If you seal a mash barrel with a fermentation lock, the carbon dioxide that is generated during fermentation can escape from the barrel in a pressureless way, but unwanted microorganisms and vinegar flies (fruit flies) are unable to get into the barrel.

The stopper that goes with the fermentation lock is food safe and resistant to alcohol as well as the other constituents of the mash. The outside is very conical, with the outside diameter ranging from 3.5 to 5.9 cm. Hence, a matching hole can always be drilled in the lid of the fermentation vessel using conventional compass saws or core drills (available in DIY stores as a set with different diameters).

If you seal a mash barrel with a fermentation lock, the carbon dioxide that is generated during fermentation can escape from the barrel in a pressureless way, but unwanted microorganisms and vinegar flies (fruit flies) are unable to get into the barrel.

The stopper that goes with the fermentation lock is food safe and resistant to alcohol as well as the other constituents of the mash. The outside is very conical, with the outside diameter ranging from 3.5 to 5.9 cm. Hence, a matching hole can always be drilled in the lid of the fermentation vessel using conventional compass saws or core drills (available in DIY stores as a set with different diameters).

If you would like to know how to make moonshine yourself in the best quality, you can learn the art of distilling hands-on with the help of our book The Artisan’s Guide to Crafting Distilled Spirits:

• Making a mash – the foundation of homemade moonshine
• Distillation
• Distilling spirits at home – the copper still
• Dilution of schnapps (alcohol dilution calculator)
• Numerous moonshine recipes for mash, spirits and infusions

Making a mash

To obtain a good distillate, you must first of all make the perfect mash. The quality of the mash is decisive for homemade schnapps. Using rotten and dirty fruit can never lead to high-quality schnapps. In the book, you will find precise guides and recipes to make these mashes easily yourself, and you will find out everything about possible problems during fermentation and what measures can then be taken.

Distillation

The book contains a detailed description of how to separate the heads, hearts and tails. When is it necessary to double-distil the mash, and under what conditions is single distillation adequate for homemade schnapps? You will find out exactly how you can distil a good brandy at home yourself.

Making schnapps yourself – the homemade still

How does the optimum still have to be setup correctly from a process technology perspective? What materials can I use? How do I construct or alternatively recognize a functional still? Regardless of whether you build the still yourself or buy it, here you can acquire the necessary know-how to end up with the perfect moonshine still for your homemade schnapps.

Dilution of schnapps

Detailed description of the dilution process including calculation for making the perfect schnapps yourself. Furthermore, you will find tips on the storage and artificial aging of your homemade schnapps.

Recipes

Numerous moonshine mash recipes and distilling recipes for homemade schnapps with precise information for mashes, infusions and spirits. Discover how you can make the greatest variety of mashes and distillates at home yourself.

Table of contents
A book overview on YouTube

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