Still Spirits users swear by it—here’s what first-timers always get wrong (and regret)

July 9, 2025

A Beginner’s Guide to Distilling Spirits with Confidence (and No Guesswork)

From coil to collection jar, this guide walks you through your first run without the confusion

There’s a first time for everything—and when it comes to using a still, that first run can feel a bit like defusing a mysterious metal contraption. But with the right setup, a clear process, and a bit of shed-smarts, you’ll go from ‘no idea’ to ‘no worries’ in one batch.

This guide is for those who want straight answers, solid technique, and results worth raising a glass to—even if you’ve never distilled anything in your life. Whether you’re dreaming of a smooth neutral spirit, a rich bourbon-style, or a spicy rum, it all starts here: one step at a time.

What You’ll Need Before You Begin

Think of distilling like cooking: the better your ingredients and tools, the better the final flavour. Here’s what you want in arm’s reach before you fire things up:

A still: Choose electric for simplicity and control, or stove-top for manual mastery.
Fermented wash: Usually sugar, water, and yeast that’s been fermented for 7–10 days.
Hydrometer: To measure alcohol percentage in your finished wash (and cut spirits afterwards).
Water supply and cooling hoses: Most stills need cool water cycling through to condense vapour properly.
Collection jar or container: Food-safe glass or stainless steel preferred. Plastic? Only if you're desperate.
Ventilation: Shed door open. Fan on. Safety before sipping.

Step-by-Step: How to Use a Still

1. Prep Your Still

Give everything a good clean. No shortcuts here—a dirty still can taint flavours or ruin your whole batch. Some folks say, "first wash, best wash." They’re not wrong.

2. Fill with Your Wash

Pour your fermented wash into the boiler, avoiding splashing yeast sediment from the bottom. A siphon hose works nicely here if you want to be precise.

3. Seal and Connect

Secure all clamps, seals, and gaskets. Make sure hoses are fitted snug and your cooling input/output lines are where they need to be. One leak mid-run and you'll be cursing up a storm.

4. Check Cooling Water

Have a gentle but steady flow ready—too little cooling and you’ll get vapour instead of liquid. Too much pressure, and hoses start dancing like angry snakes.

5. Power On and Wait

Turn on your still and bring the wash to approx. 78°C–82°C. That’s the sweet spot for ethanol. You’ll start seeing your first drips within 20–40 minutes.

6. Collect the Foreshots (Don’t Drink This Bit)

The first 50–100ml you collect are called foreshots—and they’re nasty. High in methanol and funky compounds. Toss ’em. Think of it as your safety tax.

7. Capture the Hearts

This is the golden part. Clear, clean spirit that smells right and tastes even better. The hearts make up the bulk of your run, usually the next 500-700ml per kilo of sugar.

Not sure when to switch from heads to hearts? Rely on your nose and taste. Heads are still a bit solvent-y; hearts smell smooth, clean, almost sweet. It’ll click the more you do it.

8. Watch for the Tails

You’ll know tails are coming when the temperature starts climbing past 90°C. Flavours can turn bitter, and the smell loses that crisp balance.

Some blokes save tails to re-distil later. Up to you. Just don’t toss them in with the good stuff.

9. Power Down and Let It Cool

Once you’re done collecting, shut things off and let the still cool down completely before cleaning or moving it. Hot stills bite back.

10. Dilute and Filter (Optional but Smart)

Measure the strength of your collected spirit with a hydrometer. Pure ethanol from a still might be 90%+—and that's not for drinking as-is. Cut it with clean water to 40-45% for sipping.

A carbon filter helps polish the final taste, especially if you’re chasing a cleaner, smoother mouthfeel. Some folks swear by it. Give it a go and decide for yourself.

How Long Does a Run Take?

A standard 5L wash might take 1.5 to 2.5 hours from heating to cool-down. The reality? Shed jobs run on feel, not clocks.

"Used to take me three beers and a headache. Now it’s a smooth run and cleanup before lunch."

Common Pitfalls (And How to Dodge Them)

Running the still too hot: Over-boiling pulls through foul flavours. Slower is better.
Skipping foreshot removal: Never, ever cut this corner. Methanol’s not just bad—it’s dangerous.
Poor cooling setup: Weak water flow leads to vapor leaks. Always double-check your hoses.

Why It’s Worth Learning the Craft

There’s something quietly satisfying about bottling something you made with your own hands. You don’t need a full distillery to make spirits that impress mates, fill the cabinet, or kick things off around the firepit.

It’s not just about making something strong—it’s about making something yours.

One Last Thing

The best still is the one you know how to run. Doesn’t matter if it’s stainless, copper, electric, or moonshine-style. Once you’ve mastered the basics, flavour becomes your playground.

So here’s the mic drop: the still isn’t the magic. You are.

Happy distilling,
Candeece