Is your column made from copper? If not I'd advise you to use copper
scourers in it.
Macallan says the following:
The more contact the wash and low wines have with copper the better, since
it acts as a catalyst, removing sulphury impurities (in the wash still) and
promoting the creation of esters (in the spirit still) - effectively
cleaning and lightening the spirit.
Home distillers says:
Copper is an interesting case - high levels of it are known to be dubious
to your health, however it has been (and will continue to be) used for
centuries in commercial stills (because of its excellent ability to transfer
heat). This is because any dissolution is at such a low rate that you don't
get exposed to enough of it. It is well known that the low wines produced in
commercial stills can be a light green in colour due to their copper
pick-up, however they are still below limits prescribed for potable water by
health authorities. It would also appear that the copper helps convert some
of the esters & organic acids present (which affect taste and odour), so
that they're reduced. Some people who have built stills without copper have
later added some back in (say using copper srcubbers for column packing), to
because their highly pure (93%+ purity) spirit still had a smell present,
which only went away when they put some copper in the vapour path.
----- Original Message -----
Sent: Tuesday, March 01, 2005 10:58 AM
Subject: [new_distillers] still design
Just wondering if anyone can help out with any design modifications
to my proposed still.
It is being built from 1.6mm stainless steel, with a tank capacity of
32L. The top is conical in shape, with a 30 degree upward slope, The
diameter is 300mm. The column is 40mm diameter by 600mm long. Packing
will be stainless steel scrubbers (scourers).