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1152Re: [Distillers] copper

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  • Ted Palmer
    Oct 1, 2000
      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

      ----- 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
      > know that our forefathers used it, but haven't we come a wee way since
      > The safest metal to use is Food Grade Stainless. It doesn't require acids
      > clean it and is virtually maintainance free. It's just a bit more
      > 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
      > 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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