Ted, Ray, Tom, et al,
How true. This is why stills are quite often better made of ss for home
distillation. When stills are made of copper the amount of nutrient in the
mix then becomes more crucial (too little and the wash may not ferment out
fully or far too slowly, too much and the unused nutrients especially the
diammonium sulphate and other sulphates tend to react with the copper
creating copper sulphate, hence the blue colour).
At the same time cu in the wash or the still is required for some spirits
like whisky as there are certain esterfication reactions required for the
creation of particular aromas and flavours. This is why whisky stills have
virtually always been made of copper and are still made of copper. If trying
to create a whisky using a ss still the easiest way to get round this is to
place a piece of copper in the wash or better still a bit of copper in the
column. This is where a copper pot scrubber or two can help but you then
need to be more careful with your hygiene, backflushing, and regular
maintenance as like a copper column they are more prone to corrosion and
chemical reaction. One of the reasons whiskies are extremely hard to
duplicate. On top of this you have the water etc. Note I said copper pot
scrubbers not brass above, a lot of which have a fairly high zinc level and
which can cause other problems.
From: Ted Palmer <tpalmer@...
Date: Monday, November 20, 2000 10:26 AM
Subject: Re: [Distillers] Digest Number 319
>Ah yes, this makes alot of sense. Ammonium disulphate reacts with the
>in the condenser to produce ammonia and copper sulphate. The citric acid
>reacts with the ammonia to produce ammonium citrate which will precipitate
>out along with the copper leaving hydrogen sulphyte and or sulphide, I'm
>good call Ray!
>----- Original Message -----
>From: "Ray Toms" <ray@...>
>Sent: Sunday, November 19, 2000 12:10 PM
>Subject: Re: [Distillers] Digest Number 319
>> Hi Tom
>> Blue alcohol is an indication of a nutrient problem. ie too much nutrient
>> the amount of yeast or the amount of sugar. If all of the nutrient isn't
>> during ferment it causes the alcohol to become amoniacle and gives it a
>> hue. The good news is that the situation is recoverable with the use of
>> acid. Put 50 gms of citric acid into 5 ltrs of the blue alcohol, the
>> will settle on the botom and take the blue out with it, pour off the good
>> alcohol and redistil.
>> > Hi all,
>> > Tom here. I just ran across the weirdest thing...I am in the middle
>> > of a run with my modified StillMaker design reflux still, have
>> > recovered 350 ml of 95% alcohol out of 6 liters of wort that was
>> > 10.5% alcohol. I had just emptied my catch container and was on my
>> > way to drop the spirit hydrometer in it before I added it to the rest
>> > I had collected, and I noticed, IT'S BLUE. Yes, thats right it has a
>> > aqua blue tint to it. It also smell strongly of ammonia. The only
>> > thing different about this batch from all previous ones is that I
>> > have been experimenting with my wort and this batch was made by
>> > propagating and pitching only dry bakers yeast.
>> > Has anybody ever seen this before? Could it be the bakers yeast?
>> > Thanks for your help.
>> > Tom
>> Ray Toms Moonshine Supplies, Taupo. New Zealand.
>> Home Brewing Equipment and Suppliers.
>> Specialists in all aspects of Home Distillation and Wine/Beer Making.