In article , a wrote:
Try freeze distilling for a start to save outlay. Alcohol doesn't freeze,
water does ;-) Just scoop the ice out and (eventually) enjoy the rest.

I would agree.

Part of the issue with ginger beer is that the stuff that makes ginger
aromatic is somewhat more volatile than alcohol, and it's going to come
out in the heads. If you run ginger beer (or a higher proof ginger wine)
through a pot still, most of the actual ginger flavour is going to disappear
completely.

Freeze distillation removes water, leaving behind the lighter fractions,
and consequently leaves behind a lot more of the flavour of the original
mash. Unfortunately it can leave behind undesirable flavours as well, and
the stuff that causes headaches. But it is much more apt to result in an
interesting product given ginger beer to begin with.

If you really want to start distilling, there are a number of homemade pot
still options including the classic Kenmore water distiller. They all have
various advantages and disadvantages depending on what you are trying to
distill and whether you need more diffuse heating to prevent pectins from
burning or whether you can live just with an immersion heating element.
--scott


--
"C'est un Nagra. C'est suisse, et tres, tres precis."