how does a reflux column still work? The basics!

|
ByThe Brew Mechanic

Disclaimer: This post might include affiliate links, through which I may earn a small commission without any extra cost to you. Additionally, I am an Amazon Associate and earn from eligible purchases. All the products and services I suggest are ones I have personally used or would use. Thank you very much for your support if you decide to buy through any of my links!

Come join the Distilling Squad!

Get the best fundamental tips & tricks here. Woohoo!

For those new to distilling, understanding how does a reflux column still work is key to mastering distillation. A reflux still, central to the process of distillation, utilizes the principles of boiling point, vapor formation, and condensation.

During a distillation run, it selectively separates components based on their boiling points, ensuring that only the desired product, typically with a higher purity, is collected. We show a step-by-step guide to how the reflux column works for your distillation. 

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

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. So there is no difference. 

The height and width (surface area) of the column determine the above. 

We need to understand temperatures and cuts before going through the steps of how does a reflux column work.

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

Yes I want this epic PDF plus get tips and tricks! You will be joining our distilling mail list. 🙂

how does a reflux column still work?

A reflux still is made up of the following. Kettle (boiler), column and condenser with a reflux condensing section near the top of the column. 

There are four steps in how does a reflux column still works.

1st – Step

Removing all the impurities between 50 > 78°C (122 >172.4°F). This is done by heating up the column and controlling the top temperature between 78 > 79°C (172.4 >174.2°F). No reflux at this stage. 

This range that boils over is called the foreshots and heads. Bypasses the parrot (avoid smearing) and goes into jar one.

Collect between 50 to 100ml. The smell and taste is 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°C (122 >172.4°F) are out of the system.

This distillate you dump or use as a cleaner. Experienced brewers separate the foreshots, and 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. 

2nd – Step

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’s lower temperature exits the reflux side should be roughly 42 > 48°C (107.6 > 118.4°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 in 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.

3rd – Step

The top temperature starts to rise, the ABV starts to drop with the flow, indicates 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 drop 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 when you shut the system down.

Experienced brewers take the ABV to as low as 20 to 40%.

4th – Step

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, 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. 

#1 Tip for your distillation journey

TIP: 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 aka moonshine or neutral spirits. Once graded you can add the balance of the failed jars into the next distillation as there is alcohol in the jars.

We wish you the best of luck in your distilling journey as understanding how does a reflux column still work is key to making this hobby awesome by following the rules and practices for safe enjoyable experience. 

Reflux Still

Learn More

Last Updated on Nov 27, 2023 by The Brew Mechanic

Disclosure: I may receive affiliate compensation for some of the links below at no cost to you if you decide to purchase a product or service. You can read our affiliate disclosure in our privacy policy. The information provided is for entertainment only.

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.

Instagram | Facebook

Similar Posts