The use of copper lends qualities to your stills and moonshine on the molecular level that other metals just can't match. Sulfur and sulfides are a product of fermentation and are unavoidable. These can carry over into your product and give it a bad taste and nasty hangover. Enter copper. There’s some fancy chemistry that helps convert and binds this devil to the still itself, preventing it from being carried off with your product. This is then removed when you periodically clean your still.

If you have a large copper item and you want to clean it quickly, you can boil three cups of water, add a cup of vinegar and one tablespoon or more of salt. this way you will extend the life of your product!