How a reflux still works during distillation? Explain for a new home distiller!

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ByThe Brew Mechanic

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We break down how a reflux still works for your distillation for sugar washes and exact the temperature boiling points for alcohol to be distilled. As a home distiller, we want to understand the fundamentals before going further. Reflux still is very different to a pot still. 

So how does the reflux still work?

A reflux still uses fractional distillation to separate liquids based on their boiling points. It has a column with plates or packing material to enhance separation. The liquid mixture vaporizes, rises, and repeatedly condenses in the column. By controlling heat and reflux rate, you get a purified product with the desired purity.

What is the difference between a reflux still and a column still?

  • There is no difference
  • A reflux still is also known as a column still that can generate a high purity.  From double to triple distillation in one go depending on the configuration of the internals. 
  • The height, and width (surface area) of the distillation column determines the above. 

Temperature ranges for stripping the wash in the reflux still

Acetone – Foreshots56.6°C or 133.8°F
Methanol – Foreshots   64°C or 147.2°F  
Ethyl Acetate – Heads77.1°C or 170.8°F
Ethanol Range – Hearts 78.3 > 81.5°C or 172.9 > 178.7°F
2 Proponal – Tails82°C or 179.6°F
1 Proponal – Tails97°C or 206.6°F
Fuesel oils – Tails 94 > 95°C or 201.2 > 203°F

Download our Distilling Cuts Chart here

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The steps of a reflux still to work

A reflux still consists of a kettle, a column, and a reflux condenser, with a reflux condensation section located close to the upper part of the column.

There are four steps in this process to understand how a reflux still works

1. Separation through distillation
2. Repeated condensation and vaporization
3. Precise control
4. Collection of Desired Final Product

First step – Separation through Distillation:

  • Removing all the impurities between 50 > 78°C (122 > 172.4°F). This is done by heating up the column controlling top temperature between 78 > 79°C (172.4 > 174.2°F). No reflux at this stage.
  • Collect between 50 to 100ml. Smell and taste are bad. Mixed in with the heads will be some hearts. You will start to smell the alcohol boiling over from 50°C (122°F) exit the condenser.
  • Run it in this fashion for 10 to 15 minutes with no reflux until all the volatiles boiled over. What this tells you is when the boilover stops is that all volatiles ranges 50 > 78.3°C (122 > 172.94°F) are out of the system.
  • This distillate you dump or use as a cleaner. Experienced brewers separate the foreshots, heads into jars for grading. It is your choice. I would not as there is a fine line between those two cuts.
  • Taste and smell the alcohol with your finger, don’t swallow. This is part of your learning curve and will help you to know and understand when to make cuts. 

Second step – Repeated Condensation and Vaporization (reflux):

  • Before following this step all volatiles must be out of the kettle and column.
  • Route the alcohol through the parrot that has an alcohol hydrometer in it for monitoring the ABV constantly.
  • Increase the top temperature to 78 > 79°C (172.4 > 174.2°F) and switch the reflux pump on.
  • The cooling water temperature exits the reflux side should be roughly 42 > 48°C (107.6 > 120.2°F).
  • Control the top temperature, ABV and volume (speed) by regulating the valve on the cooling water reflux outlet.
  • First, route a small amount of alcohol to a jar until you are satisfied by the smell and taste that you are into the hearts. This can be reworked back into the hearts by grading.
  • Balance the system with heating, reflux control, and speed through the column till the ABV is 90 > 95%. The higher the better.

Third step – Precise Control:

  • The top temperature starts to rise, and the ABV starts to drop with the flow, indicating that you are approaching the tails section.   
  • After switching to smaller jars start to play with the reflux and temperature to maintain the ABV 90 to 95% and top temperature. You will get to a stage when the ABV and flow drops and you can’t raise it up by reflux control, the temperature keeps on rising slowly.
  • Capture 20 to 30% into each jar until you can smell and taste (cuts) the tails section.
  • DIY I would shut the still down at this stage. (DIY) ABV 80 to 85%. Your choice.
  • Your control parameter here is a maximum temperature of  82 > 83°C (179.6 > 181.4°F), higher temperatures you start going into the fusel, Proponal ranges. All above is linked with smell and taste to when you shut the system down.
  • Experienced brewers take the ABV to as low as 20 to 40%.

Fourth step – Collection of Desired Final Product

  • By now you have shut the still down. Take the jars you have marked 1, 2, 3, etc. put fine cloth over the top allowing the alcohol to breathe, and keep bugs out.
  • Shake the bottles gently a number of times, this helps with removing the volatiles from the solution. When you are happy that that no more volatiles after 24 hours you can start to grade them for adding back into the hearts section.
  • Now you have high quality neutral spirit

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Tip for distillation with reflux column: 

Don’t be greedy and put tails into your heart’s portion as you can’t get it out and will contaminate your good stuff.

Once graded you can add the balance of the failed jars into the next distillation as there is alcohol in the jars.

how a reflux still works perfectly for a beginner

For a beginner, understanding how a reflux still works is the best home distiller wanting to make high proof alcohol and make many types of spirits with liquors from your local brewing store.

You will start with a sugar wash which has no methanol. Sidenote, it can’t be chemically produced due to having no pectins. We wish you the best of luck in your brewing journey. 

Download the cuts chart

Last Updated on Sep 14, 2023 by The Brew Mechanic

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With 35 years of knowledge of being a chemical engineer in alcohol manufacturing plants, my mission is to teach the next generation of home distilling alcohol brewers at a supernatural speed.

My reviews are based on real-life experiences with reflux stills, sugar wash, troubleshooting and mystical chemical reactions.

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