- Thanks for the how to . I will pass this on to the farmer who owns the still. Peggy _____ From: Distillers@yahoogroups.comMessage 1 of 25 , Jun 28, 2010View Source
Thanks for the ‘how to’. I will pass this on to the farmer who owns the still.
From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On Behalf Of jamesonbeam1
Sent: Monday, June 28, 2010 1:19 PM
Subject: [Distillers] Re: Fermenting fruit for a Eau-de-Vie
Why are you using reflux? The idea behind reflux is to allow multiple distillations within a single run to give a very high ABV alcohol - usually neutral in flavor. If you want to make a nice cherry brandy or kirsch, you want to keep as much flavor as possible and distill to no more the 160 proof or 80%. Higher then this, you will be losing flavors.
Reflux stills may operate as pot stills (the traditional way) if the packing is removed and reflux condenser is turned off, as long as there is a regular condenser attached. Depending on the number of theoretical plates in a reflux still (amount of packing, width and height of the column), you can get very high concentrations of alcohol and lose alot of flavors:
"Each of these "steps" represents an "ideal plate" where enough mingling of liquid & vapour allows them to come to equilibrium. If you don't allow enough mingling (equilibrium), then you won't achieve a full step, but end up a little shy of the target. You get the first step free - its the boiler/pot.
Basically, off a 10% wash
1 = 53%
2 = 80%
3 = 87%
4 = 90%
5 = 92%
6 = 92.6%
7 = 93.3%
8 = 93.8%
9 = 94.2%
10 = 94.4%
One way of doing these steps is to do many single distillations, collect the vapour that comes off, condense it, clean out the still, and run it through the still again. This why pot stillers do double & triple distillations to get into the 80+ % range. But a Reflux column allows this to happen continuously; if given enough surface area to equilibrate on, the vapour can have gone through multiple distillations by the time it gets to the top of the column.
For each plate to work, it has to be at a particular temperature, slightly cooler than the one below, and warmer than the one above. Only then will it achieve its equilibrium and an increase in the alcohol purity. The differences are really fine too – its all happening only between 78.1 C and 82.2 C – quite a tight band to walk between."
In a pot still you only have to worry about a single plate with some internal reflux usually and you can make it as strong as you want with several distillations and by diluting the distillate each time you distill and have more control.
Might want to read through some of Tony's Homedistillers site at: http://homedistiller.org/ especially the theory section and http://homedistiller.org/refluxdesign.htm#multi to get an idea of where im comming from. Not saying you cant do this in a reflux, many brandies are made in fractional stills, but you have to be careful.
--- In Distillers@yahoogroups.com, "Peggy Korth" <rpk@...> wrote:
>w:st="on">Oregon who lives among many cherry
> We are working with an organic farmer in
> farmers. I am not sure about his entire objectives and may start with a3"
> reflux moving on to a 6". Until it is underway, the plans are notfirm.
> They hope to have something going, I will not know. The 3" is already
> available, the 6" is under construction.