- Feb 3, 2013The use of copper reduces the sulfides in your product is what I,ve heard and read. As far as expense, I called a scrap outfit that had some freight damaged 2" copper tube and they wanted $10 a foot.
Just my 2 cents worth
--- In Distillers@yahoogroups.com, "Ted Palmer" wrote:
> 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"
> To: "Ted Palmer" ;
> 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:
> > To:
> > 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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