Re: [Distillers] Re: For Critique
- Damn it Harry - you break me up.
You are right as rain when one considers Murphy's Law in it's entirery and not abbreviated - ie: "Murphy Law states that things will go wrong in the most dynamic way at the most inconvenient time".
Discussions at this side of the Pearly Gates indeed. Remember the axiom of the wise man...:"complacency breeds widows". In other words, the Ford model of valved reflux stills on the internet warns that using a still is like boiling gasoline on the kitchen stove. Keep that in mind if you believe automation being used by a non-engineer will make your "hobby" easier.
If it will make these people feel better, I am prepared to provide them with my details for their wills.
Harry <gnikomson2000@...> wrote:
--- In Distillers@yahoogroups.com, Trid wrote:
> To take this one step further (if I haven't already gone to far
awry), it seems
> to me that this is an ideal setup for automation...at least for
the sake of
> collecting neutral spirits. With an automatic valve on the reflux
line, have a
> more precise temp sensor in the head drive the valve to maintain a
> temp. If it can be dialed in to within 1 or 2 tents of a degree,
> could be a nice clean line between clean neutral and the nasties.
> I humbley submit the above for dissection.
Yep, sounds like you've got a reasonable VM type still. I'm against
any thoughts of 'automation' on the grounds of safety. Having
automation breeds complacency, the mindset tends to go towards "the
machinery can regulate itself". Nobody likes watching a still like
a hawk for 10 hours. This in turn leads to a false sense of
security, and one day it's like..."I'll just quickly run down the
shops & grab a carton of milk for my coffee". Murphy's law being
what it is, you get back, the shed & still are demolished, like the
post a bit further up. Why? Who knows? Mechanical things stop
working. Water cuts off. Point is, if it wasn't automated in the
first place, one wouldn't be tempted to leave it unattended even for
2 minutes. See msg
for what can happen even when you ARE being attentive. Other than
that critique, yes, it's a fine still. BTW, what final percentage
did you get @ 20°C?
I often get replies to this safety warning like..."I've been doing
this for xyz years & never had a problem". My answer to that
is..."Of course you have. If you DID have a problem, it would only
be the once, and we wouldn't be having this conversation this side
of the pearly gates, now would we?"
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- Random thought as I spied a bag of bulk cous-cous that's gone unused for nearly
Are the starches in pasta readily convertable with a little 6-row? Anybody
ever try? I'm going to take a stab at it...meanwhile, if I'm making a horrible
mistake here, please feel free to point, giggle, and sooner or later let me