hi Joe
absolutely no offense taken here. i actually found it quite entertaining:)
Harry
the reason i have not been replying to posts is that one i am way behind
on emails due to moving house and as yet i have not gotten to make a
start though i have been on here for a few years soaking up the
knowledge. hope to very soon make a start with a small still that i can
use on the stove top as i do not have a lot of room here (just a small
flat and no garage). i am thinking no bigger than about 3 gallons and
preferably something that i could say was being used to make preserves
etc as well eg large boiler that i could attach the column to.

you getting any of this rain?

toni

joe giffen wrote:
> Hey Bob,
> I hope you are not sad. I think that we members were just having a bit
> of fun( to any lady members  please forgive our nonsense) . To be
> honest I find that having tested  my product  my mind becomes very
> clear, this sometimes does not last until the the following morning.
> Be happy.
> *//*

hi Andrew
the only way that could happen i think is if they left it open to the
air for a bit so it took in some of the natural yeasts from the air. i
know some sourdough bread makers who have started their sourdough
starters in this way. grapes also seem to attract natural yeasts from
the air and maybe cherries do as well. don't quote me on the last one
but the first 2 i have come across.

toni

Andrew wrote:
> There stuff was much purer and better
> for you because they would just macerate
> the cherries (without taking out seeds)
> and then let it ferment.  Apparently one
> of the things that makes it purer is that
> they didn't add any chemicals that are
> bad for you - like yeast :S

if eaten only in quantities that it is found in the same amount of fruit
eg you eat the fruit as well and they are non-hybrid then it is safe to
eat the pits of these fruits. i wouldn't eat them from the hybrid
varieties as the hybrid forms of these fruits seem to still have the
cyanide without several other compounds which lock in the cyanide in a
way that it can pass through your system safely if not needed. it is
only in the case of cancer that it is needed by the body. also steaming
the pits (or other heat processes) also destroy those same things that
make it safe to eat.
no one seems to be telling that side of the story with any of this not
even the health food stores and the seeds have to be steamed for them to
sell them as a health food product.

twisted i know but true from what i have read on the subject and due to
various health issues i have had i have read quite widely on the subject
of natural health.

toni

jamesonbeam1 wrote:
> HOWEVER, please dont crush, maserate in alcohol or boil them with the
> seeds in. This would cause some cyanide to leach through - to wit:
>
> "In nature, cyanide is found in the seeds of the apple, peach, plum,
> apricot, cherry, and almond in the form of amygdalin. One hundred
> grams of moist peach seed contains 88 mg of cyanide,
> while an equivalent amount of apricot seed holds 217 mg. Apricot
> kernels have been promoted in health food stores as a medicinal
> product and have been linked to accidental cyanide poisonings in this
> country. Amygdalin is also sold as the pharmaceutical Laetrile®,
> which has been linked to several deaths from overuse.
> Another commonly used medication that contains cyanide is
> nitroprusside and its excess use has been reported to cause cyanide
> toxicity and metabolic acidosis.
> The suffix `prusside' comes from the common name of hydrocyanic acid,
> prussic acid." (these fruits are part of the "prunus species"...)
>
> I'd just rather be safe then sorry when playing around with my fruit
> brandies John.
>
> Vino es Veritas,
> Jim

Going by memory, Luxardo press the local sour cherries, ferment and
fortify with spirit when there is still some residual sugars
stopping the fermentation to make a fortified cherry wine. They then
soak the cherry pomace and some of the crushed cherry stones/pits in
50% abv and redistill, add sugar to make their Maraschino (which
originally was called a rosolio). Originally Luxardo made their
rosolio in Marasca before the Croats ethnically 'cleansed' the area.
The Croats make a similar product in the area.
wal

--- In Distillers@yahoogroups.com, "Matthew Rowley"
<moonshinearchives@...> wrote:
>
> The alcoholists over at eGullet.org have an ongoing discussion of
> maraschino/maraska
> that's that's more about using it rather than making it, but it's
> definitely worth checking out
>
>   http://forums.egullet.org/index.php?showtopic=61096&hl=
>
> At any given time, I'm likely to have bottles of Luxardo's
> maraschino,cherry Heering, and kirschwasser at home. All
delicious, all
> withdifferent uses...
>
> ~ Matt
>

--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:

For the Luxardo version of the story go to:
http://www.luxardo.it
There is an english version of their history.
See also msg 3959
Maraschino and Kirsch
http://groups.yahoo.com/group/Distillers/message/3959
Wal

--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> The Dalmatian Maraska (Marasca) sour cherry (& kernels) is used to
> make Maraschino.
> For background information see:
> Vishnia Maraska
> http://www.croatianmall.com/croatia/wine/visnja_maraska.htm
> It states -
> "Maraschino Liqueur is a product of cherries that are pounded, the
> pits are crushed, honey is added, and the mixture is left to
ferment
> before being distilled....Prior to bottling, the mixture is
sweetened
> with sugar, resulting in a clear liqueur that is 60 to 78% proof."
>
> Luxardo,the Italian manufacturer gives the following process (from
> msg 3959) -
> 1) Special machines separate the pits from the fruit.
> 2) The fruit is pressed into juice and cherry pomace. The juice is
> used to make a colored Cherry Brandy.
> 3) The pomace is placed in enormous larch vats and left to
macerate
> for months in alcohol flavored previously with  the crushed cherry
> pits.
> 4) The infusion is double distilled in a pot still.
> 5) It is aged in Finnish ash vats for several years.
> 6) Sugar syrup is added.
> 7) Aged for several months in ashwood vats.
> 8) Bottled in straw-plaited bottles.
>
> Wal

--- End forwarded message ---

Spontaneous fermentation with the yeast that reside on the surface of
the cherries. The same occurs with grapes as you point out (and
everything exposed to air).

This is risky since bacteria are also present and you are relying on
the yeast outgrowing the bacteria. Once the yeast take hold, the pH
drops and makes the environment less hospitable to mold and bacteria
(except a few acid loving bacteria like lacto and aceto).

Sven



--- In Distillers@yahoogroups.com, Toni Smith <tonimarie@...> wrote:
>
> hi Andrew
> the only way that could happen i think is if they left it open to
the
> air for a bit so it took in some of the natural yeasts from the
air. i
> know some sourdough bread makers who have started their sourdough
> starters in this way. grapes also seem to attract natural yeasts
from
> the air and maybe cherries do as well. don't quote me on the last
one
> but the first 2 i have come across.
>
> toni
>
> Andrew wrote:
> > There stuff was much purer and better
> > for you because they would just macerate
> > the cherries (without taking out seeds)
> > and then let it ferment.  Apparently one
> > of the things that makes it purer is that
> > they didn't add any chemicals that are
> > bad for you - like yeast :S
>

well if i remember correctly (and i may easilly be mistaken) i read
somewhere that diamonds are formed from carbon under extreme heat and
pressure but i really do not think that they could do it using diamonds
as they repel water even in their raw state and is part of how the early
diamond miners were able to find the smaller ones in the wash as they
had almost an oily quality when water was sprayed over them on the
sorting table where other types of stones did not and earth just turned
to mud.

toni

Harry wrote:
>
>
>   World's Most Expensive Vodka
>
>  Nandini <http://nandini.instablogs.com/>, Delhi, INDIA
> Feb 25 2006, 2:41 am GMT
>
>
> World's Most Expensive VodkaDiaka Vodka, is the world's most expensive
> vodka. The vodka comes in a bottle made with crystals, but this is not
> what makes it most expensive. It's actually the filtration process of
> the vodka that makes it exclusive. The Diaka Vodka is made in Poland
> where they use nearly one hundred diamonds of up to one carat in size,
> to filter the spirit resulting in vodka with unsurpassed clarity and
> smoothness. The diamond-vodka is only available by TransBorder Spirits
> in USA.
>
> via StrangeNewProducts
> <http://www.strangenewproducts.com/2006/02/diamond-filtered-vodka.html>
>
>
>
>
>
> As for what Russians do to make vodka....aren't they the ones dropping
> like flies after drinking that stuff?...
>
> http://tinyurl.com/2ymttr
>

LOL, No Toni your 100% correct - diamonds cannot filtrate anything -
Harry was just proving he was correct from a quip i had made in an
earlier posting.  He had also stated earlier - Its all for
advertising smaltz lol - he's right and it is the world's most
expensive Vodka hehe.

But on a side note, the new state-of-art Distillers in Russia -
  "Russian Standard" uses quartz for filtration of their best brand -

"Imperia is the ultimate distillation of years of experience and
vodka science, not to mention a dash of Russian Standard élan,
brought together to create the definitive luxury vodka of its era.

****Using ultra pure soft glacial waters from the north, an eight-
times distillation process and our exclusive -crystal quartz-
filtration, Imperia is an exceptionally clear, velvety-smooth spirit
reflecting the seductive dynamism of modern Russia.*****"

Quite interesting,  that does make sense due to quartz internal
crystal flake structure - check it out -
http://www.russianstandard.com/history/

Vino es Veritas,
Jim



--- In Distillers@yahoogroups.com, Toni Smith <tonimarie@...> wrote:
>
> well if i remember correctly (and i may easilly be mistaken) i read
> somewhere that diamonds are formed from carbon under extreme heat
and
> pressure but i really do not think that they could do it using
diamonds
> as they repel water even in their raw state and is part of how the
early
> diamond miners were able to find the smaller ones in the wash as
they
> had almost an oily quality when water was sprayed over them on the
> sorting table where other types of stones did not and earth just
turned
> to mud.
>
> toni
>
> Harry wrote:
> >
> >
> >   World's Most Expensive Vodka
> >
> >  Nandini <http://nandini.instablogs.com/>, Delhi, INDIA
> > Feb 25 2006, 2:41 am GMT
> >
> >
> > World's Most Expensive VodkaDiaka Vodka, is the world's most
expensive
> > vodka. The vodka comes in a bottle made with crystals, but this
is not
> > what makes it most expensive. It's actually the filtration
process of
> > the vodka that makes it exclusive. The Diaka Vodka is made in
Poland
> > where they use nearly one hundred diamonds of up to one carat in
size,
> > to filter the spirit resulting in vodka with unsurpassed clarity
and
> > smoothness. The diamond-vodka is only available by TransBorder
Spirits
> > in USA.
> >
> > via StrangeNewProducts
> > <http://www.strangenewproducts.com/2006/02/diamond-filtered-
vodka.html>
> >
> >
> >
> >
> >
> > As for what Russians do to make vodka....aren't they the ones
dropping
> > like flies after drinking that stuff?...
> >
> > http://tinyurl.com/2ymttr
> >
>

----- Original Message -----

From: jamesonbeam1

To: Distillers@yahoogroups.com

Sent: Tuesday, September 04, 2007 3:21 PM

Subject: [Distillers] Re: Ideas

--- In Distillers@yahoogroups.com, "still_maker90" <blake.spence@...>
wrote:
>
> Kinda new to this.
> I want to make a reflux still for my school metalwork assesment, I
> have over a year to make it.
> Ive been looking around and ive heard this is the best place to go for
> this stuff.
> Does anyone have any designs or ideas that I could use, Im willing to
> make a rather complex still.
>
> Thanks.
>
http://www.moonshine-still.com/page2.htm - Building a World Class Still

http://homedistiller.org/designs.htm - Designs and Plans - Home
Distiller

http://groups.yahoo.com/group/Distillers/message/40175 - Pint O
Shine's Still - Looks like a great job !!!

Vino es Veritas,
Jim

The vodka makers seem to all think they have to tout a unique process
to distinguish themselves from the rest.

Diamonds, Quartz, ...

BAH!

Eight times distilled AND Rectified (fancy name for reflux
distillation) plus charcoal filtration (Twice!)should yield a pretty
pure and clear vodka as it.

Sven
--- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
wrote:
>
> LOL, No Toni your 100% correct - diamonds cannot filtrate anything -

> Harry was just proving he was correct from a quip i had made in an
> earlier posting.  He had also stated earlier - Its all for
> advertising smaltz lol - he's right and it is the world's most
> expensive Vodka hehe.
>
> But on a side note, the new state-of-art Distillers in Russia -
>  "Russian Standard" uses quartz for filtration of their best brand -

>
> "Imperia is the ultimate distillation of years of experience and
> vodka science, not to mention a dash of Russian Standard élan,
> brought together to create the definitive luxury vodka of its era.
>
> ****Using ultra pure soft glacial waters from the north, an eight-
> times distillation process and our exclusive -crystal quartz-
> filtration, Imperia is an exceptionally clear, velvety-smooth
spirit
> reflecting the seductive dynamism of modern Russia.*****"
>
> Quite interesting,  that does make sense due to quartz internal
> crystal flake structure - check it out -
> http://www.russianstandard.com/history/
>
> Vino es Veritas,
> Jim
>
...snip....

Me thinks so too - my only question is since when does Modern day
Russia even remotely think they can say "reflecting the seductive
dynamism of modern Russia"??????  And what the heck is "Seductive
Dynamism" anyways - an XXX rated video????  :-)))))

jim.

--- In Distillers@yahoogroups.com, "Sven Pfitt" <the_gimp98@...>
wrote:
>
> The vodka makers seem to all think they have to tout a unique
process
> to distinguish themselves from the rest.
>
> Diamonds, Quartz, ...
>
> BAH!
>
> Eight times distilled AND Rectified (fancy name for reflux
> distillation) plus charcoal filtration (Twice!)should yield a
pretty
> pure and clear vodka as it.
>
> Sven
> --- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@>
> wrote:
> >
> > LOL, No Toni your 100% correct - diamonds cannot filtrate
anything -
>
> > Harry was just proving he was correct from a quip i had made in
an
> > earlier posting.  He had also stated earlier - Its all for
> > advertising smaltz lol - he's right and it is the world's most
> > expensive Vodka hehe.
> >
> > But on a side note, the new state-of-art Distillers in Russia -
> >  "Russian Standard" uses quartz for filtration of their best
brand -
>
> >
> > "Imperia is the ultimate distillation of years of experience and
> > vodka science, not to mention a dash of Russian Standard élan,
> > brought together to create the definitive luxury vodka of its era.
> >
> > ****Using ultra pure soft glacial waters from the north, an eight-
> > times distillation process and our exclusive -crystal quartz-
> > filtration, Imperia is an exceptionally clear, velvety-smooth
> spirit
> > reflecting the seductive dynamism of modern Russia.*****"
> >
> > Quite interesting,  that does make sense due to quartz internal
> > crystal flake structure - check it out -
> > http://www.russianstandard.com/history/
> >
> > Vino es Veritas,
> > Jim
> >
> ...snip....
>

Sven,

I agree 100%.  The funny thing is, these people can produce and sell
to a market that could probably not really tell a good Vodka from
anything else.

To all of us in this unique and,'above everything' group, Vodka is
really 'nothing' - but  really, and herein lies the pun,  all of us
with out great stills /skills can sit back and quietly laugh about
these people. Sometimes it is a good thing to do that, not in a bad
way mind, we must never do that.
When all of these people have gone someone will be runing a nice
simple column and making something better, that really is 'nothing'
and there will be but a few that appreciate it.

Oh, did you read this?   Ok, I guess you one of the few
then...................... Its good innit?

Subsonic.

Ciao to everybody.

As I wrote weeks ago, here is my new distiller, just thought for
grape pomaces distilling.

I projected it, and my coppersmith friend Claudio realized.

Everythimg is hand made.

I wanted to clean the alhambic by using the steam water produced by
wood fire, just as our grand fathers were used to do: is a present I
wanted to give to our tradition.

I hope you enjoy it.

The pictures are in the photos section, in my file.
ciao

micio felice

I've just got to go and find a Claudio. Great work Micio

I don't understand it, but it looks really nice. Truly a fine
combination of form AND function.

Cheers.

Sven

--- In Distillers@yahoogroups.com, "miciofelice2003"
<miciofelice2003@...> wrote:
>
> Ciao to everybody.
>
> As I wrote weeks ago, here is my new distiller, just thought for
> grape pomaces distilling.
>
> I projected it, and my coppersmith friend Claudio realized.
>
> Everythimg is hand made.
>
> I wanted to clean the alhambic by using the steam water produced by
> wood fire, just as our grand fathers were used to do: is a present I
> wanted to give to our tradition.
>
> I hope you enjoy it.
>
> The pictures are in the photos section, in my file.
> ciao
>
> micio felice
>

--- In Distillers@yahoogroups.com, "Lloyd Edwards - Houston
IronWorks" <1@...> wrote:
>
> Does anyone have a source for new charred white oak barrels (approx
3 to 5 gallons) that you have used and would recommend?
>

Im in the market too Lloyd, and while I havent got one yet, Im
leaning towards Ian Smiley's Products- knowing his reputation, they
look like top quality at a reasonable price.  He has 2 lines -
Premium and Economy grade barrels - the Premium grade are fully
charred while the Economy grade is lightly charred due to having
thinner staves.

There premium charred oak 2 gallon barrel is 129.99 US and the 4
gallon is 179.99 US.  The cheapest I can find a 2 gallon around the
Virginia - Tennessee area is 129.99 and thats un-charred.  The 10
Liter Ecomomy lightly charred barrel is only 88.99 US so i think im
going to go with that one.  Here's the site -

http://www.home-distilling.com/index.asp#

Good Luck,
Vino es Veritas
Jim

Ciao to everybody.

Thanks for the compliments.

Any help in distilling grappa will be welcame ...

Claudio lives in Italy: if you need him .....

To understand the still is quite easy: our grand mothers were used to
clean clothes, sheets, etc. by boiling that stuff into some big
copper pots, heated with wood fire.

I decided to use the pot that belong to my mother because she got
from her mother.

I had to overcome some difficulties because for her was a nice
memory, but ... you know ... a son is a son ....

For the rest, it's only matter of distilling theory: a sphere to cool
and to slow down the vapours velocity, just to get some separations
of heavier parts.

The column can be empty (during the first run) or filled with copper
plates (labyrinth plates) during the second run.

Plates are used to offer the maximum contact surface between liquids
and vapours to enhance the thermal exchange between those two phases.

This happen because the drops increase - expanding on the plates -
the "surface/volume ratio" and so can be heated efficaciously by the
vapours that touch the inferior surface of the plates.

The opposite: the vapours that transferred some heat to the plates
can condense the heavier components, so a "purification" can occour.

The smaller sphere on the top of the column is used to get a final
separation before to go to the condenser.

The small pipe that cross the top of the column is a simple,
rudimentary reflux - but very effective - that I use to separate the
methylic alcohool.

In fact, don't forget that I don't make vodka but grappa; so I want
to reach, to save the complete aromas and flavours of the grape
pomaces.

Ciao a tutti.

micio felice

OK, this is a bit strange.

System - 4L all copper pot still(yea, 4L is kind of small but it
works). Lead Free solder construction.

Wash - 5 gallons All grain Malt 7%abv
Yeast - Commercial Scottish Ale Yeast
Nutrients - Only in the yeast starter, and only 1/2tsp since this is
all malt the malt will provide all the necessary nutrients.

I get a blue distillate starting at 96C. Everything before that is
crystal clear.

I tested the wash and the pH was between 4.5 and 5

The wash in the pot after the run is also blue and is between 4.5 add
5 pH.

I dumped the tails from 96 on (about 700mL  taken from 96 to 99C where
I quit).

I've cleaned everything with CLR and rinsed it well. I'll do a water
only run to finish cleaning the rig.

I plan on re-running the distillate diluted to 40%.

Any ideas as to what the blue is? It certainly is a copper compound.

The yeast threw a good bit of sulphur during the ferment. Could the
SO2 have been converted to H2SO4 which attacked the copper after the
alcohol was mostly removed?

Sven

I think I speak for everyone when I say that that was real cool reply.

Reply.

--- In Distillers@yahoogroups.com, "miciofelice2003"
<miciofelice2003@...> wrote:
>
> Ciao to everybody.
>
> Thanks for the compliments.
>
> Any help in distilling grappa will be welcame ...
>
> Claudio lives in Italy: if you need him .....
>
> To understand the still is quite easy: our grand mothers were used
to
> clean clothes, sheets, etc. by boiling that stuff into some big
> copper pots, heated with wood fire.
>
> I decided to use the pot that belong to my mother because she got
> from her mother.
>
> I had to overcome some difficulties because for her was a nice
> memory, but ... you know ... a son is a son ....
>
> For the rest, it's only matter of distilling theory: a sphere to
cool
> and to slow down the vapours velocity, just to get some separations
> of heavier parts.
>
> The column can be empty (during the first run) or filled with
copper
> plates (labyrinth plates) during the second run.
>
> Plates are used to offer the maximum contact surface between
liquids
> and vapours to enhance the thermal exchange between those two
phases.
>
> This happen because the drops increase - expanding on the plates -
> the "surface/volume ratio" and so can be heated efficaciously by
the
> vapours that touch the inferior surface of the plates.
>
> The opposite: the vapours that transferred some heat to the plates
> can condense the heavier components, so a "purification" can occour.
>
> The smaller sphere on the top of the column is used to get a final
> separation before to go to the condenser.
>
> The small pipe that cross the top of the column is a simple,
> rudimentary reflux - but very effective - that I use to separate
the
> methylic alcohool.
>
> In fact, don't forget that I don't make vodka but grappa; so I want
> to reach, to save the complete aromas and flavours of the grape
> pomaces.
>
> Ciao a tutti.
>
> micio felice
>

Hi Sven,
It sorta sounds like your wash had some type of alkali in it -
(baking soda perhaps) that will react with the ammonium salts from
the yeast and yeast nutrients that can cause a bluish ammonia
smelling distilate since your still pot is copper.

While ammonium salts are stable at high acidic levels, they can start
producing ammonia even at a ph of 5 or so.

"Ammonia gas is very corrosive to copper, and you will find your
condenser coil packed up with blue crystals after such a run (and
blue alcohol too!)

Schweitzer's reagent is cuprammonium hydroxide, and is formed when
copper hydroxide dissolves in a dilute ammonia solution). It is a
deep blue colour, and is particularly known for its ability to
dissolve cotton. The chemist who first discovered this property was
Eduard Mathias Schweizer (1818 -1860), so it seems that it should
really be called Schweizer's reagent.

It forms in stills when ammonia released from alkaline washes
(nitrogen source may be plant material or yeasts) reacts with copper
hydroxide formed by the action of steam on copper oxides coating the
inside of copper columns or components. It may be avoided by ensuring
that the liquid in the boiler is slightly acid." (from Mike at Home
Distillers)

If it does have an ammonia like smell to it, then that might be what
the problem is.  Not really sure what that CLR is your using but you
might want to really clean out that pot. However, it also might be
from the H2SO4 like u said.

Vino es Veritas,
Jim


--- In Distillers@yahoogroups.com, "Sven Pfitt" <the_gimp98@...>
wrote:
>
> OK, this is a bit strange.
>
> System - 4L all copper pot still(yea, 4L is kind of small but it
> works). Lead Free solder construction.
>
> Wash - 5 gallons All grain Malt 7%abv
> Yeast - Commercial Scottish Ale Yeast
> Nutrients - Only in the yeast starter, and only 1/2tsp since this is
> all malt the malt will provide all the necessary nutrients.
>
> I get a blue distillate starting at 96C. Everything before that is
> crystal clear.
>
> I tested the wash and the pH was between 4.5 and 5
>
> The wash in the pot after the run is also blue and is between 4.5
add
> 5 pH.
>
> I dumped the tails from 96 on (about 700mL  taken from 96 to 99C
where
> I quit).
>
> I've cleaned everything with CLR and rinsed it well. I'll do a water
> only run to finish cleaning the rig.
>
> I plan on re-running the distillate diluted to 40%.
>
> Any ideas as to what the blue is? It certainly is a copper compound.
>
> The yeast threw a good bit of sulphur during the ferment. Could the
> SO2 have been converted to H2SO4 which attacked the copper after the
> alcohol was mostly removed?
>
> Sven
>

The SO2 would form the sulfITE with water, sulfurOUS acid, H2SO3, and
according to my book, cuprous sulfite is red. That may be an error in my old
rubber bible, 'cause it shows 2 different hydrates with the same formula,
but it's sure not blue.


Zymurgy Bob, a simple potstiller





>From: "jamesonbeam1" <jamesonbeam1@...>
>Reply-To: Distillers@yahoogroups.com
>To: Distillers@yahoogroups.com
>Subject: [Distillers] Re: Blue, but probably not Schweitzer's reagent ?
>Date: Sat, 08 Sep 2007 04:29:00 -0000
>
>Hi Sven,
>It sorta sounds like your wash had some type of alkali in it -
>(baking soda perhaps) that will react with the ammonium salts from
>the yeast and yeast nutrients that can cause a bluish ammonia
>smelling distilate since your still pot is copper.
>
----snip----
>
>If it does have an ammonia like smell to it, then that might be what
>the problem is.  Not really sure what that CLR is your using but you
>might want to really clean out that pot. However, it also might be
>from the H2SO4 like u said.
>
>Vino es Veritas,
>Jim
>
>
>--- In Distillers@yahoogroups.com, "Sven Pfitt" <the_gimp98@...>
>wrote:
> >
> > OK, this is a bit strange.
> >
-----snip-----
> >
> > I get a blue distillate starting at 96C. Everything before that is
> > crystal clear.
> >
> > I tested the wash and the pH was between 4.5 and 5
> >
> > The wash in the pot after the run is also blue and is between 4.5
>add
> > 5 pH.
> >
> > I dumped the tails from 96 on (about 700mL  taken from 96 to 99C
>where
> > I quit).
> >
> > I've cleaned everything with CLR and rinsed it well. I'll do a water
> > only run to finish cleaning the rig.
> >
> > I plan on re-running the distillate diluted to 40%.
> >
> > Any ideas as to what the blue is? It certainly is a copper compound.
> >
> > The yeast threw a good bit of sulphur during the ferment. Could the
> > SO2 have been converted to H2SO4 which attacked the copper after the
> > alcohol was mostly removed?
> >
> > Sven
> >
>
>

_________________________________________________________________
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While running red wine my copper 5 gal alembic started leaking. Yes,
over open flame. (what IS that smell?!)  I was running 20 bottles of
13.5%.  I had approx 2,000 ml(calc'ed @ 100%) available alcohol.  I got
1,002 ml out.  Which means that only half available alcohol was
extracted.  Still have 1,000ish ml of alcohol in the wash.
  I have another 11 bottles of the same stuff which I will run in the
36" x 2 SS column along with several jars of tails from previous runs.
My SS boiler will hold the remaining previous unfinished wash, new
bottles and remaining tails.  To be run pot (without scrubbers).

  Would runing the previous with new jeopardize the 11 new bottles?
I understand you guys run a version of that for Sour Mash.

Thanks,

The Link-ster

As somewhat of a conservationist, with regards to natural resources,
I have been experimenting with ways to conserve water, electrical
usage and at the same time, do some re-cycling (am also a cheap
sob).  Being just a simple pot stiller and a bit lazy, (Reflux
Distillers need not read further - unless for amusement or late night
reading ;-) I've been looking at ways to cut back on the number of
distillations required for my little old pot still.

To arrive at the abv levels that reflux distillers can do in 1 run -
takes me  3 runs - to use some simple pot still calculations from
Home Distillers:
· 20L of 15% will give around 6L of 45% (use say a 25% cut-off)
· feed this back in & see that you'll get around 4L of 68%, then
· distilling this gives about 3.4L of 80%

After some restless nights of drinking and thinking (bad combination
I know...), some foggy memories returned to me from my earlier days
in college in upstate New York where some of their natural resources
are plenty of grapes and apple orchards.  During the late Fall, we
would go out and pick our own apples and crush them into apple cider
(free of charge at the orchards) - the windfall apples were about 1
dollar per 10 lbs.

Back at the dorm we would take some sugar, acid blend, yeast
nutrients and tannin which I "borrowed" from my father along with
some of his Lalvin K1V-1116 yeast (he was an advid grape / fruit wine
maker and taught me alot of what I know today) and threw them
together. Using "re-cycled" 1 gallon milk jugs, we would ferment this
till clear with an abv of about 12%.

When the cold weather came - around Nov. / Dec., I put them out to
freeze solid, then turn them upside down in a bucket till just the
ice and leeds remained, and made some nice 20 - 21%  abv Apple Jack.
All my friends would get a real kick out of this - sometimes too much
of a "kick" lol.

Anyways, to make a long story short, I've now been taking re-cycled 2
liter soda bottles (of which the kids here go thru about 5 a week)
and using them as secondary fermenters while im making another batch
of wash - the slots in the cap grooves act as natural air locks. When
the mash gets to about 14% abv, I throw them in the freezer (have a
floor one and one in the refridge) and do basically the same thing.
Ive made some fixtures of 1/4 inch copper tubing - about 1 inch
higher then a standard 2 liter soda bottle and slipped some used 5/8
inch rubber water hose over it.  This fits perfectly into the top of
a 2 liter soda bottle and supports the frozen bottle above.

The results are about 1 liter of  23-25% abv wash / per 2 liter
frozen bottle at no addition expense since the freezers go
continuously. After doing about 6 liters (from ~14 liters frozen), I
throw that into my little old pot still and can get about 1.5 liters
of 140 proof distillate in one run (using about a 30% cutoff on
tails).  This is perfectly clear, does not need charcoal filtration,
and is just right for aging in charred oak chips(my friends have no
complaints-and they are Southern Virginia corn whiskey drinkers).  It
may not be efficient as reflux - but works :-).

If you want to learn about my still  - thats a whole nother story
lol - but its all re-cycled too - cost - $0.

Vino es Veritas,
Jim

What to answer, if I don't know what you wanted to write?

What is the meaning of "cool reply": an impertinent -or impudent-
reply, a quiet reply, an unfriendly reply, .... ?

Not all the people in the world are born speaking english, so I'm
not able to understand, but let me explain - at least - my intentions.

I only wanted to explain the reasons that support my technical
choices, without thinking to teach something: I know that on this
forum are a lot of people very prepared and educated more than me.

But I also know that on this forum the majority of the people is
oriented in vodka distilling: the distillation of grape pomaces is
quite different, as the final result: grappa.

So, you got my reply, as you asked.

ciao

micio felice




--- In Distillers@yahoogroups.com, "bbornais" <bbornais@...> wrote:
>
> I think I speak for everyone when I say that that was real cool
reply.
>
> Reply.
>
> --- In Distillers@yahoogroups.com, "miciofelice2003"
> <miciofelice2003@> wrote:
> >
> > Ciao to everybody.
> >
> > Thanks for the compliments.
> >
> > Any help in distilling grappa will be welcame ...
> >
> > Claudio lives in Italy: if you need him .....
> >
> > To understand the still is quite easy: our grand mothers were
used
> to
> > clean clothes, sheets, etc. by boiling that stuff into some big
> > copper pots, heated with wood fire.
> >
> > I decided to use the pot that belong to my mother because she got
> > from her mother.
> >
> > I had to overcome some difficulties because for her was a nice
> > memory, but ... you know ... a son is a son ....
> >
> > For the rest, it's only matter of distilling theory: a sphere to
> cool
> > and to slow down the vapours velocity, just to get some
separations
> > of heavier parts.
> >
> > The column can be empty (during the first run) or filled with
> copper
> > plates (labyrinth plates) during the second run.
> >
> > Plates are used to offer the maximum contact surface between
> liquids
> > and vapours to enhance the thermal exchange between those two
> phases.
> >
> > This happen because the drops increase - expanding on the plates -

> > the "surface/volume ratio" and so can be heated efficaciously by
> the
> > vapours that touch the inferior surface of the plates.
> >
> > The opposite: the vapours that transferred some heat to the
plates
> > can condense the heavier components, so a "purification" can
occour.
> >
> > The smaller sphere on the top of the column is used to get a
final
> > separation before to go to the condenser.
> >
> > The small pipe that cross the top of the column is a simple,
> > rudimentary reflux - but very effective - that I use to separate
> the
> > methylic alcohool.
> >
> > In fact, don't forget that I don't make vodka but grappa; so I
want
> > to reach, to save the complete aromas and flavours of the grape
> > pomaces.
> >
> > Ciao a tutti.
> >
> > micio felice
> >
>

Ahhhhh il mio amico, Micio:

That expression in English means "It is really great"  - "Cool" in
slang English or "Argo" means its "nice" or "great" (Suo grande). So
please - we mean nothing by it - so please "chill" (calmarsi) we love
(amore)your design!!!  If you ever see my pot still you would laugh
your butt off.... (ridere il suo obiettivo via) me thinks hehe.

Pesca,
jim

--- In Distillers@yahoogroups.com, "miciofelice2003"
<miciofelice2003@...> wrote:
>
> What to answer, if I don't know what you wanted to write?
>
> What is the meaning of "cool reply": an impertinent -or impudent-
> reply, a quiet reply, an unfriendly reply, .... ?
>
> Not all the people in the world are born speaking english, so I'm
> not able to understand, but let me explain - at least - my
intentions.
>
> I only wanted to explain the reasons that support my technical
> choices, without thinking to teach something: I know that on this
> forum are a lot of people very prepared and educated more than me.
>
> But I also know that on this forum the majority of the people is
> oriented in vodka distilling: the distillation of grape pomaces is
> quite different, as the final result: grappa.
>
> So, you got my reply, as you asked.
>
> ciao
>
> micio felice
>
>
>
>
> --- In Distillers@yahoogroups.com, "bbornais" <bbornais@> wrote:
> >
> > I think I speak for everyone when I say that that was real cool
> reply.
> >
> > Reply.
> >
> > --- In Distillers@yahoogroups.com, "miciofelice2003"
> > <miciofelice2003@> wrote:
> > >
> > > Ciao to everybody.
> > >
> > > Thanks for the compliments.
> > >
> > > Any help in distilling grappa will be welcame ...
> > >
> > > Claudio lives in Italy: if you need him .....
> > >
> > > To understand the still is quite easy: our grand mothers were
> used
> > to
> > > clean clothes, sheets, etc. by boiling that stuff into some big
> > > copper pots, heated with wood fire.
> > >
> > > I decided to use the pot that belong to my mother because she
got
> > > from her mother.
> > >
> > > I had to overcome some difficulties because for her was a nice
> > > memory, but ... you know ... a son is a son ....
> > >
> > > For the rest, it's only matter of distilling theory: a sphere
to
> > cool
> > > and to slow down the vapours velocity, just to get some
> separations
> > > of heavier parts.
> > >
> > > The column can be empty (during the first run) or filled with
> > copper
> > > plates (labyrinth plates) during the second run.
> > >
> > > Plates are used to offer the maximum contact surface between
> > liquids
> > > and vapours to enhance the thermal exchange between those two
> > phases.
> > >
> > > This happen because the drops increase - expanding on the
plates -
>
> > > the "surface/volume ratio" and so can be heated efficaciously
by
> > the
> > > vapours that touch the inferior surface of the plates.
> > >
> > > The opposite: the vapours that transferred some heat to the
> plates
> > > can condense the heavier components, so a "purification" can
> occour.
> > >
> > > The smaller sphere on the top of the column is used to get a
> final
> > > separation before to go to the condenser.
> > >
> > > The small pipe that cross the top of the column is a simple,
> > > rudimentary reflux - but very effective - that I use to
separate
> > the
> > > methylic alcohool.
> > >
> > > In fact, don't forget that I don't make vodka but grappa; so I
> want
> > > to reach, to save the complete aromas and flavours of the grape
> > > pomaces.
> > >
> > > Ciao a tutti.
> > >
> > > micio felice
> > >
> >
>

i recently received some superdady. can any one advice me on the proper
handling and use. how much for a 5 gallon wash. how do you start it. i
had a recent problem with my computer. and i lost all my notes. i had a
site that had some tech data on starting but i cant find it. i had two
washes that didn't go as planned. i plan on taking part of my next
sugar wash and add 1/2 tsp of nutrient and energizer per gallon of
wash. then pitch the proper amount of dady and leave open for 24 hours
to start. any advice would be appreciated.

thanks

A 'cool' reply means a good reply, a nice reply, a great reply, a cruisy reply
or any other reply that is very good.

blanik





> ----- Original Message -----
> From: "miciofelice2003" <miciofelice2003@...>
> To: Distillers@yahoogroups.com
> Subject: [Distillers] Re: my new tool
> Date: Sat, 08 Sep:05:53 -0000
>
>
> What to answer, if I don't know what you wanted to write?
>
> What is the meaning of "cool reply": an impertinent -or impudent-
> reply, a quiet reply, an unfriendly reply, .... ?
>
> Not all the people in the world are born speaking english, so I'm
> not able to understand, but let me explain - at least - my intentions.
>
> I only wanted to explain the reasons that support my technical
> choices, without thinking to teach something: I know that on this
> forum are a lot of people very prepared and educated more than me.
>
> But I also know that on this forum the majority of the people is
> oriented in vodka distilling: the distillation of grape pomaces is
> quite different, as the final result: grappa.
>
> So, you got my reply, as you asked.
>
> ciao
>
> micio felice
>
>
>
>
> --- In Distillers@yahoogroups.com, "bbornais" <bbornais@...> wrote:
> >
> > I think I speak for everyone when I say that that was real cool
> reply.
> >
> > Reply.
> >
> > --- In Distillers@yahoogroups.com, "miciofelice2003"
> > <miciofelice2003@> wrote:
> > >
> > > Ciao to everybody.
> > > > Thanks for the compliments.
> > > > Any help in distilling grappa will be welcame ... > > Claudio
> > lives in Italy: if you need him .....
> > > > To understand the still is quite easy: our grand mothers were
> used
> > to > clean clothes, sheets, etc. by boiling that stuff into some
> > big > copper pots, heated with wood fire.
> > > > I decided to use the pot that belong to my mother because she
> > got > from her mother.
> > > > I had to overcome some difficulties because for her was a
> > nice > memory, but ... you know ... a son is a son ....
> > > > For the rest, it's only matter of distilling theory: a sphere
> > to cool > and to slow down the vapours velocity, just to get some
> separations
> > > of heavier parts.
> > > > The column can be empty (during the first run) or filled with
> > copper > plates (labyrinth plates) during the second run.
> > > > Plates are used to offer the maximum contact surface between
> > liquids > and vapours to enhance the thermal exchange between
> > those two phases.
> > > > This happen because the drops increase - expanding on the plates -
>
> > > the "surface/volume ratio" and so can be heated efficaciously
> > by the > vapours that touch the inferior surface of the plates.
> > > > The opposite: the vapours that transferred some heat to the
> plates
> > > can condense the heavier components, so a "purification" can
> occour.
> > > > The smaller sphere on the top of the column is used to get a
> final
> > > separation before to go to the condenser.
> > > > The small pipe that cross the top of the column is a simple,
> > > rudimentary reflux - but very effective - that I use to
> > separate the > methylic alcohool.
> > > > In fact, don't forget that I don't make vodka but grappa; so I
> want
> > > to reach, to save the complete aromas and flavours of the grape > pomaces.
> > > > Ciao a tutti.
> > > > micio felice
> > >
> >

>



"Most of the troubles of the world are caused by human beings". (Shakyamuni
Buddha)

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