George, ... thats a basic rule of thumb to get your design into the right ball park. But if you go through the details (seeMessage 1 of 56 , Jan 4, 2002View SourceGeorge,
> I read on Mother Earth News that for a packed column it should be 24thats a basic rule of thumb to get your design into the right ball park.
> times the diameter. That was a long time ago and the spec's could have
> changed by now.
But if you go through the details (see
http://homedistiller.org/refluxdesign.htm ), the height and the diameter
are almost independant of each other.
You set the diameter to be wide enough to handle the amount of liquid &
vapour you expect to generate. This is purely a matter of how much heat
you put into the unit.
The height will determine the purity - every XX inches/cm of packing will
do the same job as a seperate distillation in a pot still. For stainless
steel scrubbers its about 12cm. So if you have a 120mm column it will do
the equivalent of 10 redistillations whilst using that height (provided you
have sufficent reflux happening). Each redistillation, or HETP, will
therefore give you greater purity. So the height is your call, based on
how pure you want your distillate.
Note that neither of them are affected by how large a volume the boiler/pot
is. You can put the same column from a 5L pot onto a 100L pot, if they
both have the same sized heat element (and both were well insulated to
avoid heat losses). The pot size only affects how long it will take to
heat up to distilling temperature.
By the way - Keith has the Mother Earth alcohol fuel manual at
and the The Manual for the Home and Farm Production of Alcohol Fuel by S.W.
both of which are an excellent read.
I have used it both ways, today I ran the last of 55 gallons of UJSM and did it in my reflux still with the valve fully open. I got almost two gallons out ofMessage 56 of 56 , Feb 1View SourceI have used it both ways, today I ran the last of 55 gallons of UJSM and did it in my reflux still with the valve fully open. I got almost two gallons out of 12 gallons of distillate. It went from 70 down to 30 when I cut it off. All mixed together it comes out at about 45% and it tastes great! Made apple pie out of it and and it is very nice!James D. Graves
Ravenwood Solutions, llc.
From: chris <gonagin58@...>
Sent: Friday, February 1, 2013 10:19 AM
Subject: [new_distillers] Re: new still
Were you using a pot still or reflux?
--- In firstname.lastname@example.org, Jim Graves wrote:
> Do your self a favor and don't use any yeast with the word "turbo" in it, it leaves a terrible taste! Â Use Lavin 1118 wine yeast, no taste!
> James D. Graves
> Ravenwood Solutions, llc.
> From: chris
> To: email@example.com
> Sent: Thursday, January 31, 2013 11:35 AM
> Subject: [new_distillers] new still
> Ahoy Ahoy All,
> Yesterday I had a friend weld 4 stainless steel studs to the top of my pot and helped me build the burner out of an old rim. Last night I fired every thing up with a dilute vinegar to clean everything out. The old rim had a bunch of road grime and filth on it and I endeavoured to persevere the smoke and stink it was putting out and it gradually cleaned itself up and is OK now. Boiled it hard for about an hour with no coolant, it was belching steam, then rinsed everything out with fresh water. It's pretty chilly here and was having trouble getting it to start producing steam then I wrapped the column with a burlap sack I had laying around and the temperature shot up within 5 minutes. I see what everybody means about insulating the column. I still need to get some cooling lines for the condenser and I'll be all set. Next step is to start my sugar wash with Turbo classic and figure out a way to keep it warm for a week or so. I'm thinking an old waterbed
> heater and a blanket. I can't keep it in the house because it's not warm enough in here either. I bought a couple of 5 gallon jugs to ferment in but I see the Turbo says I need 5 1/2 gallons, guess I need bigger jugs, (snicker, snicker). Anyhow, any thoughts, suggestions or tips would be appreciated.
> Thanks to All