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1152Re: [Distillers] copper

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  • Ted Palmer
    Oct 1, 2000
    • 0 Attachment
      The advantage that copper has is:
      1. its high conductivity for heat.
      2. low cost.
      3. easy to work with.

      But you are right about SS, it is the way to go if you can.
      Ted Palmer
      tpalmer@...

      ----- Original Message -----
      From: "Pete Sayers" <brubarn@...>
      To: "Ted Palmer" <tpalmer@...>; <Distillers@egroups.com>
      Sent: Sunday, October 01, 2000 2:27 PM
      Subject: RE: [Distillers] clarity problems


      > I still cant see any advantage in using copper ANYWHERE near a still. Yes
      i
      > know that our forefathers used it, but haven't we come a wee way since
      then.
      > The safest metal to use is Food Grade Stainless. It doesn't require acids
      to
      > clean it and is virtually maintainance free. It's just a bit more
      difficult
      > to work with is all. Regards Pete from Brewers barn
      >
      > -----Original Message-----
      > From: Ted Palmer [mailto:tpalmer@...]
      > Sent: Sunday, 1 October 2000 11:55
      > To: Distillers@egroups.com
      > Subject: Re: [Distillers] clarity problems
      >
      >
      > If you used bleach or any other high PH cleaner, the inside of the copper
      > tubing will corrode and give off dark colors. If you weren't using
      corroding
      > cleaners then your not as clean as you think you are. The best cleaner for
      > copper tubing is mild acid like phosphoric or nitric acid. Run a gallon of
      > 5% acid though it about 10 times and rinse with 2 gallons water.
      > Ted Palmer
      > tpalmer@...
      >
      > ----- Original Message -----
      > From: <ups474@...>
      > To: <Distillers@egroups.com>
      > Sent: Saturday, September 30, 2000 3:29 PM
      > Subject: [Distillers] clarity problems
      >
      >
      > > I have a question I was hoping I could get help with here. Imagine
      > > you have a 5 gallon still (pressure cooker), with copper lines that
      > > lead into a one quart canning jar, which then leads to a 5 gallon
      > > bucket with 15 or so feet of copper tubing in it. You have put a
      > > molasses based mash in the freezer to "freeze distill" it from a 10%,
      > > 5 gallon batch to about 18%, 2.5 gallon batch. You then put some of
      > > the mash in the jar "thumper", and pour the rest in the still.
      > > Starting the run on an electric stovetopyou collect 200ml of heads
      > > which are thrown out, and you begin collecting the rum. The problem
      > > is the rum is coming out of the still with a deep yellow/brown tint
      > > to it even though the condenser and still are clean and there is no
      > > remaining sugar to buurn in the mash. What caused the color and can
      > > a small amount of activated carbon remove it (the loss of some of the
      > > flavor is O.K.)??? Proof, temperature, and everything else was fine,
      > > it just was colored like it had been oak aged when it poured out of
      > > the condensor. Any help would be appreciated.
      > >
      > >
      > >
      > >
      > >
      >
      >
      >
      >
      >
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