When van life wasn’t quirky enough, I decided to take it up a notch: distilling in a van. With an Air Still Pro in hand, I documented the whole process—from fermentation to my first distillation run—and yes, there’s plenty of bad hair and laughter along the way.

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Fermentation Check-In

Wrapped up in a blanket to keep the wash warm, I checked on my first fermentation. After a few days of fluctuating temperatures, it was clear: bubbles were happening, yeast was hard at work. About 5 days later the wash was ready to move on. Using a hydrometer, I confirmed it was done—or at least very close.

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Clarity & Decanting Drama

Next came clearing the wash with Turbo Clear parts A and B. After an hour, it was surprisingly clear. Decanting proved tricky: gunk had settled at the bottom and clogged the tap, so I resorted to using a Pyrex jug and sanitized jars. Careful pouring kept most of the sediment out—success!

Testing showed the wash had about 10% alcohol, the perfect base for my first distillation.

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Unboxing the Air Still Pro

The Air Still Pro is a compact, versatile machine capable for reflux and pot distilling. Reflux produces light spirits like vodka or gin, while pot stilling is better for darker spirits like whiskey. Unpacking included ceramic boil enhancers, spare four-shot containers, and plenty of instructions.

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Cleaning Run

Before distilling the wash, I did a cleaning run using vinegar and hot water. The system self-cleaned while running, and after an hour, I was ready for the real deal.

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First Distillation Run

I added the fermented wash and the distilling conditioner, set up the reflux head, and started the machine. The first drops of my very own van hooch appeared, and over the next hour, I collected my initial yield. Testing showed alcohol content around 87–89%, which I then carefully diluted down to roughly 40% ABV for drinking.

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Gin, Whiskey & Irish Cream Experiments

I decided to take things further, making three spirits:

• Dark berry gin – fruity, smooth, perfect with tonic on a sunny day.
• Spicy lemon malt whiskey – soft, buttery, with subtle citrus notes and toasted wood undertones.
• Irish cream – rich, chocolatey, and thicker than expected, about 40% ABV, much stronger than store-bought versions.

Using flavor kits, I could experiment with different botanicals and flavor profiles, learning how each addition changed the final product.

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Reflections & What’s Next

This project has been a fascinating dive into the world of home distilling. I’ve learned that a sugar wash can be the simple starting point, but the possibilities for flavor and complexity are endless. Inspired by my trip to Scotland, I’m now curious about fermenting grains and exploring more advanced distilling techniques.

If you’re intrigued by van life plus distilling adventures, let me know—I’m excited to make more videos exploring this quirky, educational hobby.