Do you need a thumper on a still?
It was traditionally used in hillbilly stills to increase the alcohol content of the distillate because, traditional stills only output product with about a 50-60 percent alcohol content. In short, the answer to whether our stills need a thumper keg is: NO.
Is a thumper needed to make moonshine?
Making moonshine with a thumper instead of a pot still is great because thumpers essentially perform two distillations in one—without stripping the flavor the way reflux distillation does. Depending on your thumper, it’s typical to plan to fill it about halfway with liquid.
How much does it cost to put in a thumper?
filling it about 1/4 full. The options are: left over mash, tails from a previous run, etc. But if you want the thumper to do what it is supposed to do (increase the alcohol % in the final product), there needs to be some kind of alcohol in the thumper. The higher the alcohol concentration, the better.
What liquid do you put in a thumper keg?
How Do You Clean A Thumper Keg? If you’re looking for the easiest way to clean your thumper keg so that it’s ready for making your moonshine, you will need to do a vinegar run. Just fill your boiler up to 20% capacity with a mix of 50% distilled hot water and 50% vinegar.
Do you need to heat a thump keg?
Many moonshiners do prefer to heat the thumper. The alcohol does need to stay in vapor form to be able to rise into the condenser. Wood barrels are often preferred as thump kegs because of wood’s natural isolative abilities.
What do you put in a thump keg?
How To Infuse Flavor Into Moonshine with a Thumper Keg. Distillers usually add spirit tails, low wines, water, or whiskey to their thumper keg to cool the alcohol vapors coming from the potstill. However, you can include other fruits, herbs, or spices to add different flavor combinations to your spirits.
Can I put fruit juice in a thump keg?
What is this? You will have several options for doing this. Add fruit-infused spirits to your thumper keg – You can place your chosen fruits, spices, and herbs into a big container of low wines or head/tail spirits. Then, let it sit for about a week or two to gradually infuse these flavors into the liquid.