1152Re: [Distillers] copper
- Oct 1, 2000The 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.
----- 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
> ----- 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.
- Next post in topic >>