The Copper Still Company Official Blog

Mothers Day May 05 2015, 0 Comments

What better present to give you Mother or wife than a beautiful copper still! I know what you're thinking " a copper still for my wife...she'll kill me!" 

Let think it through, you get to buy the special woman in your life a beautiful house decorating item, that is both unique and amazing. How impressed will she be that you thought about her and bought her a hand made copper still.

Now wait a month, and you can start using it to make your very own whiskey with the moonshine still you bought her! Genius if you as me. She gets a gift that is sure to wow her friends, and you get whiskey, truly the gift that keeps on giving. 

So this Mother's Day don't forget the best place for a truly special Mother's Day gift, The Copper Still Company



Our Antiquated Distilling Laws June 10 2014, 0 Comments

Prohibition Era Distilling Laws

The prohibition was a time when the law was more harmful than helpful. When the prohibition on alcohol was finally lifted, Federal law still refused to let go all the way and instead kept the distilling of liquor for personal consumption illegal, even though the making of beer and wine for personal use is fully legal as well as distilling spirits for fuel. If that sounds a bit illogical to you, you’re not alone. Let’s go back to a simpler time when the government decided to place blame somewhere for all of America’s problems, and that blame was placed on liquor. During the prohibition throughout the 1920s into the 30s the United States outlawed the manufacturing storage and transportation of alcohol. 

The Government's Brilliant Idea

Outlawing liquor turned out to be more dangerous than helpful. You see, when people can’t get ahold of what they want, they find a way to make it themselves. What transgressed was moonshine, a drink created from several illegal liquor manufacturing operations done outside the knowledge of the law. These people were known as moonshiners or bootleggers, and once they started to share their product with their neighbors their operation just grew. The danger came when demand far outweighed supply and access to the ingredients necessary to make the drinks became increasingly smaller. The bootleggers started focusing on quantity rather than quality. This resulted in horrible ingredients being used like antifreeze, manure, and other dangerous items, which in turn resulted in illnesses, poisoning, blindness, and even death. Crime rates also sky rocketed with mobsters and other organizations realized they could have a hold on this illegal operation.  When the Government finally pulled its head out and realized that prohibiting strong drinks was more dangerous than allowing them they finally lifted the ban with the 21st Amendment, repealing the laws previously enacted. However the Government, being the controlling power it is, refused to let go all the way and still made it illegal to distill liquor for personal use, even though beer and wine was allowed. Maybe this was because the government still felt like liquor was more harmful, or maybe it was simply to exercise its power. Whatever the reasons was here we are, nearly a century later, and this ban still exists. 

The Regulations Today

Today there are many States that have their own laws on liquor and impose their own taxes, but when you break these laws you usually only face a misdemeanor. But the federal government still imposes harsh penalties for anyone it finds making liquor out of their home. If there is a law that was put into place decades ago, which has been proven time and time again to be ineffective, you would think it would have been changed by now, yet it hasn’t. Since the 1920s women have gained the right to vote, people stopped getting prosecuted for teaching evolution, and schools are desegregated. But don’t even think of making your own liquor because you might face the wrath of the United States Government.  There is hope for our future though. New Jersey just passed a law to reduce the regulations of its distilling industry. The rest of the country will be now watching, and when New Jersey shows great success with these changes maybe other states will follow and show the Federal Government that a new century should not keep the useless laws of the old one.




Moonshine Recipes: 12 Must Have Moonshine Recipes May 07 2014, 1 Comment

Here are the best recipes I have found scouring the internet



(1) The Famous Mr. POPCORN SUTTON Recipe

25 pounds coarse ground white corn meal, enough to fill half of your barrel/container
50 pounds of sugar – 1 pound of sugar per gallon of water of total volume
1 gallon of malt – can be corn, barley, rye or a combination.


Boil the water and pour over the cornmeal to cook. Allow them to cool to the touch. Add sugar and malt and stir in well. Leave it for a day. The following day the mix should be bubbling on top, stir it one last time and then leave it.
You see here that we did not mention any addition of yeast, Popcorn said that the malt (any kind or combination of corn, barley, rye) is what makes it work — so he's using it here as alternative to distiller's yeast. Also, he's after the idea that wild yeast will start the fermentation within the mash.
After a couple of days, when all activities in the mash has stopped, it should be ready to be distilled. Use a siphon or a bucket to transfer the wash to the still.
For instructions on how to distill, click here. Here is another moons

4-5 days later it's ready to run! This is an old-timer recipe and works quite well. Our liquor is always 170-190 proof. You can substitute corn meal for the grain (horse feed) but I don't recommend this for pot stills cuz you can't filter it well enough. The meal will settle and burn in the bottom of your still. The old-fashion way of making corn liquor--with real corn--just is not feasible time wise.



1 1/4 large watermelon
10 peaches
1 1/4 cup chopped golden raisins
15 limes (juice only)
25 cups sugar
water to make 5 gallon
wine or distillers yeast

Extract the juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap, and set aside for 4 weeks.


(3)JD's Black Label Recipe
It consists of 80% corn, 12% rye, 8% malt (a high enzyme 6-row variety will be needed). Steep your ingredients in 140 to 150 degree water for about 1 to 1 1/2 hours. Wait until it has cooled to 68 degrees before adding your yeast. After fermentation, it is distilled once in a pot still with a thumper, then filtered through a 10 foot layer of maple charcoal (this takes about 4 days). It then is placed in new, charred American oak barrels where it ages for 5 years, 6 months before it is bottled. But instead of aging in oak barrels, you can fish out a piece of half burned white oak from the fire place, crush it up and place this in the container with your product. Shake it up once a day for about 3 months and then filter it through a coffee filter for a beautiful amber color. Cut it back to 80 or 90 proof for a smooth taste.

The premium brand called Gentlemen J is aged in the same way, with the same grain bill, but it is filtered through maple charcoal again after aging.

Sweetened with a dash of REAL maple syrup (the kind that has a slight smokey flavor)- this will taste JUST like the store bought spirit- but will be a LOT smoother. The spirit should be aged at less than 65%abv, to prevent vanillins from clouding up the smokey sweetness from the maple syrup.


32 Lb watermelon
1 1/4 Lb dried elder-berries
water to 5 gallon
juice and zest of 10 lemons
36 cups granulated sugar
wine or distillers yeast

Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Grate the yellow thinly off ten lemons, then juice the lemons and add the juice and zest (gratings) to primary. Add dried elderberries. Add water to make up 5 gallons. Stir in sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and add yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days.



In making White Lightning the first step is to convert the starch of the grain into sugar. Shelled, whole corn is covered with warm water in a container with a hole in the bottom. Place a hot cloth over it. Add warm water from time to time as it drains. Keep in a warm place for about 3 days or until corn has 2 inch sprouts. Dry it and grind it into meal. Make mush (or mash) with boiling water. Add rye mash that has been made the same way, if you have it. Yeast (1/2 pound per 50 gallons of mash) may be added to speed up the fermentation if you have it. Without it, 10 or more days will be required instead of about 4. In either case, it must be kept warm. When the mash gets through "working" or bubbling up and settles down, it is then ready to run. At this stage, the mash has been converted into carbonic acid and alcohol. It is called "wash" or beer and it is sour..

SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed and one package of yeast 5 pounds sugar and water (Put enough feed to cover bottom of 5 gallon bucket with 4 inches deep) Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 1 1/2 hours and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid, leave it loose to breathe. 4 or 5 days later you're ready to go. Filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.



30 Lb watermelon
7-1/2 Lb fresh table red or green grapes
water to 5 gallon
juice and zest of 10 lemons
24 cups granulated sugar
wine or distillers yeast

Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off ten lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately, wash,  remove the stems, and crush the grapes well in a bowl. Add grapes and grape juice. Add water to make up 5 gallon. Add sugar and stir well to dissolve. Cover primary with cloth, wait 24 hours. Add yeast. Cover and ferment 5 days, stirring dairy. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days.



Ingredients: 3 Lbs of Indian-Head corn meal
1 1/2- lbs dry malt preferably dark (available at most home-brew shops)
1- sachet of 48 turbo yeast
4- gallons of spring water

After cleaning the equipment to prep it for use, put 3 1/2 gallons of water into the carboy
and then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus avoids caking as much as possible.
Carefully lift the carboy and shake it side-to-side to ensure a good mix.
Next add the dry malt like you did the cornmeal,slow and steady and then lift the carboy up and shake it again to get a good mix
Warm the 1/2 gallon of leftover water on the stove until it's just hot to the touch.
Turn off the oven and stir in the yeast until it is completely dissolved.
Now add this to the carboy and shake well.
After 3 to 7 days, it's now ready to run off in the still.



10 cans (11.5 oz) Welches 100% frozen grape concentrate
7 Lbs granulated sugar
water to make 5 gallons
wine or distillers yeast

Bring 5 quarts of water to boil and dissolve the sugar in the water.
Remove from heat and add frozen concentrate. Add additional water to make five gallons and pour into secondary.
Add remaining ingredients except yeast. Cover with cloth fastened with rubber band and set aside 12 hours.
After cooling to proper yeast temperature, add activated yeast and recover with cloth. Ferment 30 days.





Heat one gallon of apple juice. Do not exceed 150 degrees.
Add one cup of honey, 2 tsp of cinnamon oil and 2 tsp of nutmeg.
Stir until dissolved.
Let this mixture cool down to room temperature and add one fifth of either rum, vodka of shine. Rum is best.
Put into jars and let set for two weeks.


(10)Cranberry shine
1 cup fresh cranberries
1/4 cup of sugar
3 tablespoons of water
1 bottle (750 ml) store bought moonshine
2 (2x1 inch) orange rind strips

Cook cranberries, sugar, and water in a saucepan over medium heat 5 minutes or until sugar dissolves, liquid turns a light pink color, and cranberries just begin to pop.
Let cool slightly (about 10 minutes). Pour mixture into a large glass jar; stir in moonshine and orange rind strips.
Let stand at room temperature 3 days. Pour through a fine wire mesh strainer into a bowl; discard solids.
Return moonshine to jar. Store in refrigerator up to two months.



Two pounds of brown sugar per one gallon of water and one cup of honey for every ten gallon batch.
Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 oz of yeast per 10 gallons of mash.

Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last.
Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees.
Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment.


I didn't create these recipes. Just some things that I found and have tried some of them, and others sounded great. Thanks go to everyone out there carrying on these great art form.



Info on cleaning your copper still March 22 2014, 0 Comments

We have had a lot of feedback, that the blog post I made a while back on how to clean and maintain your copper still was a bit hard to find. I have re-written it, and posted it on our main navigation link, so that it is easier to find on it's very own page. You can find it Here

Apple Brandy Recipe March 10 2014, 0 Comments

Hey everyone! Thought you might appreciate this recipe on how to make your own delicious apple brandy using our great copper stills.

1) If you have your own apple trees, use the ripest apples, the same applies if you are buying from the store. You might ty to find a co-op to or pick-your-own type farm..

2) Press the apples to get as much of the juice as possible. if you have a commercial juicer that may work as well.

3) Place this cider in a fermentation tank for 6-12 days depending on weather.I recommend a glass carboy that you would use for beer or wine. Check on the cider often, the fermenting will be finished when you don't hear or see bubbles when you place a stick into the cider. Your cider is ready to be distilled using one of our premium copper stills.

4)Fill the copper still to about 40% of it's capacity with boiling water, then add the cider.

All of our copper stills can be used to make apple brandy. 




Bitcoins! March 03 2014, 0 Comments

We at The Copper Still Company are excited to announce that you can now accept Bitcoins to purchase our amazing copper stills!

For those of you not aware, Bitcoins are an exciting cryto-currency that has several advantages over typical money. It can be transferred with low or no fees, can be used anonymously, and can be used anywhere in the world. 

So if you're wallet is overflowing with BTC, then come buy a copper still or two from us! 

Facebook Store January 24 2014, 0 Comments

We are very happy to announce that we have opened a facebook store! Now it's possible to share your love with The Copper Still Company with your friends (hint hint) and they can purchase from us without even leaving Facebook. How's that for pretty cool? Thanks again for making us the best copper still providers!



The Exciting Results! January 17 2014, 0 Comments

Hey everyone, the results are in!

First I want to thank everyone for their interest. I received ton more emails than I anticipated. Next time I'll have to set up a special email account for anything like this so my email isn't full of responses.


So the final result is....we are going with spring thermometers from here on out! If you prefer a glass thermometer in the swan neck of your copper moonshine still, just let us know in the order notes.


Thanks again everyone for your support. Without you guys The Copper Still Company could not be here today.



How BIG should we go? October 24 2013, 0 Comments

Hey everyone, after reviewing some input from everyone, it looks like we will be adding an additional split-top copper still to our line up due to the popularity. I am not sure what you guys want more, either a 7.5 gallon, or a 10 gallon. If you have an opinion on which moonshine still we should carry, drop us a line. Either send us an email at or just use or contact page. I'll update in a couple days to let you know which one we will go with. May the best copper still prevail!!



Split Top Copper Stills October 20 2013, 0 Comments

I can't believe how fast this tings are selling! I want to amend my last posting about which ones will be selling faster. It turns out there has been a lot of demand for better purity still. As always I want to thank our customers for making The Copper Still Company as successful as we've been. THANK YOU!


The New Design is In!! October 14 2013, 0 Comments

Alright everybody, the day we have all been excitedly awaiting has finally arrived! We now offer three sizes of copper split-top moonshine stills. We went with a 1 gallon, 2.5 gallon, and 5 gallon these are the sizes you guys asked for. We can also offer a 10 gallon, so if you are interested send us a line, or if we should carry it regularly let me and I'll have the team add it. You can find the new products up in the header under "Copper Split-Top Stills" or you can click here to see our new copper Split-Top column stills.

We expect the 2.5 gallon and 5 gallon to fly off the shelves, so if you are one of the people waiting for us to start carrying these one, don't hesitate or you may end up waiting on the next batch :)

As always everybody, we really appreciate all the business you guys have been giving us, so if there is anything we can do to go that extra mile, please don't hesitate to ask. 



Why Copper? September 28 2013, 0 Comments

I've gotten a few questions regarding why we don't sell still made of any other material besides copper. Obviously if you look around you can find stills made from a variety of materials to lower cost. The reasons to go with copper are many.

  • Copper absorbs sulfur containing compounds and yeast cells which are produced during fermentation and the presence of which is undesirable in the distilled spirit or essential oil. Sulfur compounds and yeast cells smell. Copper keeps the distillate sweet.
  • Copper reduces bacterial contamination, due to coppers innate ability to inhibit water-borne micro organisms, such as bacteria, viruses, algae, and infectious parasites.
  • Copper has excellent heat transfer properties, helpful for both heating and cooling of vapors.
  • Copper prevents the production of ethylcarbamat which is a toxic substance formed from cyanide's (cyanides are found in the stones of fruits).
  • Copper improves the quality of the final product. If the quality of the mash is not micro-biologically perfect, copper will improve the aroma of the final product.

When you think about it, there is no good reason to use a different material besides cost. And if you really want to create the best moonshine, you need to use the best material available!


Clean & Maintenance Pt 2 September 25 2013, 0 Comments

If you use your copper still for distilling moonshine, whiskey, etc at least several times a year, you will only need to clean it with a water distillation.

Using your copper still regularly can cause it to turn a deep red color due to oxidization. To prevent it polish the outside with an non abrasive polisher, making sure that it contains no harmful substances. There are traditional methods, of course, that you can use to clean the pot: moisten a cloth in a solution of salt and lemon juice and rub this over the pot. Proper maintenance of your copper still after distilling moonshine will ensure a long life for it.


Cleaning & Maintenance PT 1 September 24 2013, 0 Comments

The first time you use your still we recommend that you use just water to clean any impurities that can collect during construction and shipping of your copper moonshine still. Once that is done it can be used. Like any fine copper items, if cleaned and maintained correctly, it can last a life time.

If you use the still just once a year you must make sure to clean it before putting it away until the next year's distillation. This is how to do it in Europe after the grape harvest. Cleaning will get rid of harmful substances that may accumulate and be deposited on the walls of the still, from the pot to the coil. An easy cleaning agent is a mix of water and rye flour. Fill the still with about 5% rye and 40 % water to the stills capacity i.e. 5 gallon copper moonshine still should have a little under 2.5 gallons of cleaning agent. Before performing a cleaning disilation, double check that the neck and coil are not blocked.

I'll write up the next section of cleaning an maintenance tomorrow perhaps.


Right Size Copper Still September 18 2013, 0 Comments

We've gotten a lot of emails the last couple weeks asking what the right size for them is and general questions that come with still ownership. We sat down and decided to put together a frequently asked questions page to answer...well the frequently asked questions. 

For now here are my opinions on what size is best.

Our 1 gallon copper moonshine still requires the least amount of space to set up and also returns the least amount of product because of it's small size. It also has the most decoration options.

Our 2.5 gallon is a step up in all ways. A higher production amount and still requires a small amount of space to set up, and is quite the eye catcher.

Our 5 gallon is by far our most popular unit. A nice compromise between portability, production amount, and set up size. If you're not sure what you what to do, this is the best choice.

The 10 gallon! There isn't much to say except it is a beautiful piece that requires a decent set up space, but is definitely worth the space. The output on this is awesome.

And as always if you have any special requests for a size just contact us and we can work it out!



Construction of our stills September 14 2013, 0 Comments

These copper stills have a graceful design based on the old traditions and centuries of craftsmanship. Unlike those with riveted construction, the alembic pot of soldered union alembic is composed of three parts (base, belly, top) soldered with brass. In addition, the copper used in the construction of this still is thicker. The remaining unions of the still can be welded with brass, copper or tin (about 99.7% pure) provided a lead-free construction is achieved. The condenser is equipped with a water inlet tube located on the base and an outlet pipe on the top.The smaller models (1 gallon - 5 gallon) are ideal for home use, and we recommend the larger alembic for distillers who have the space and experience required for handling such pieces of equipment.

If you have any questions, just leave a comment below or send us and email at



Local Support August 29 2013, 2 Comments

I just want to thank everyone for supporting The Copper Still Companies first day live! It has been a long road and without the support of local and national believers in whiskey & moonshine distilling we could not have made it this far. The response has been overwhelming guys have already ordered more today then we expected in a week. 


Thank you everyone for your love & support



GRAND OPENING August 29 2013, 0 Comments

WELCOME to The Copper Still Company! Our team is so proud that this moment is finally here. As the owner of The Copper Still Company I can hardly believe it. I am a passionate supporter of home distilling and brewing. I always thought it reflected a certain American rebel aspect that we all hold in our hearts. 

We are here to supply the best copper still than anyone would want. We use the traditional hand made methods of pounding out a copper pot still that has been passed down generation to generation of hard working craftsmen. 

As you can see our range of copper still are from 1 gallon to 10 gallon units, but I know how we do it here, so if you want to GO BIG, just email us and we will work it out.

Thanks again for shopping at The Copper Still Company.