Дробная перегонка виски | Классическая Шотландская схема Pot Still!

In this video, I demonstrate how to properly fractionally distill raw malt spirit using the classic Scottish Pot Still method. This distillation method is specifically used to produce malt distillate for oak barrel aging. My goal is to preserve the grain's aroma, not strip it by strengthening it. The still contains 47 liters of raw malt spirit with an ABV of 25-28%. The assembly of the still is as simple as possible and closely resembles the classic method: • copper lid • 4x2 inch cone • empty 30 cm column • copper shell-and-tube condenser Whiskey distillation is performed using a straight-through (Pot Still) method, without reflux condensers. The entire distillation process is carried out at a single, stable power level of 1.7 kW. In the process, I show: • how fractional distillation of raw malt occurs • the strength of the distillate in the cans • where the drinkable body ends • at what strength in the stream does the tail begin • what final distillate is obtained for pouring into the barrel 👇 Subscribe to "Distilling Little by Little"! Here about honest alcohol and professional equipment. ✈️ My Telegram: [ https://t.me/+VbojTRMTOU5mYjM6 ] Timecodes: 00:00 - Overview of the still assembly 00:20 - What's in the still? 47 liters of raw malt 01:05 - Operating power 1.7 kW 01:38 - I count the heads based on the VOLUME of the raw malt, not the AC 02:13 - How many heads should I collect? 03:28 - First drops: still temperature 82 degrees 05:43 - The smell of heads. Transition to body 07:27 - Sampling the drinkable body: starting strength in the still 09:20 - Measuring strength in jars (from 78% to 64%) 12:56 - Cutoff point: why we chop off the tails at 63% in the still 14:56 - Collecting the tails and heads in the jar 18:28 - Distillation results: how much distillate will go into the barrel #whiskey #fractionaldistillation #potstill #distilling #moonshine #distillinglittleby-little 🍷 ABOUT THE "DISPLAYING LITTLEBY" CHANNEL: Hello! Here we are engaged in professional home distilling. No "granny stills" – only modern technology, enzymes, and proper aging. I show you how to make elite spirits (Whiskey, Bourbon, Calvados, and spirits) at home, but with industrial quality. ⚙️ MY EQUIPMENT: Brewhouse: 140-liter steam boiler with stirrer and automatic control. Distillation: Copper straight-through equipment and 4-inch plate column (Pro Cap) + Copper helmet and cone. Distillation (Alcohol): 3-inch column (1.75 m packed section) + "Thor's Hammer" distillation unit. Automation: Kipmodul, TRM 251. 📢 👇 Subscribe to "Distilling Little by Little": Everything here is honest and homemade! ⚠️ DISCLAIMER: This video is for entertainment and educational purposes only. We do not promote alcohol consumption. Excessive consumption is harmful to your health! 18+