I'm new to this, got interested through Tony Ackland's website (good
job Tony), and started off with the ice-wok style still. After
cracking a coupla bowls, I've decided to build a pot-still (pressure
cooker style), and have just been doing the first test runs.
First alcohol test run was what was left over from the last ice-wok-
bowl-crack event, and worked fine. I followed Jack's further advice
and tested it with some of the cheapest wine I could fine. The
output smelt like an incredibly strong sodium metabisulphite
solution, and I assumed it had picked something up along the vapour
path, but couldn't think what.
So I took it all apart, and cleaned it again, just to make sure, and
put through a diluted (to wine strength) amount of something from my
ice-wok-still, and it came out fine. I went back to the cheap wine,
and the smell was there again.
So I guessed it was just the wine, and tried out some freeze-
distilled cider I had prepared for this, and again there's the smell -
intensely strong, as Mark Bennett says, it burns the nose. I braved
a taste-test (well, swill-and-spit-test), and the taste seemed
I then remebered a comment from Jack on Tony's website, about getting
a sulphur smell, and it disappearing after a few days in the bottle.
However, he said he had no copper in the path, and got rid of the
smell by using copper packing. But I have copper tubing throughout -
from pressure cooker 45deg up for 2.5', then back down 45deg for 2.5'
before dropping onto condensor, a copper coil in a bucket (although
I'm working on a jacketed condensor right now).
But my question is - Jack and Tony - did you get a *sulphur* smell or
a sodium metabisulhite smell? I think the smells are different, or
did I dream that? And will it be safe to drink once the smell goes?
Once I start distilling my own wines (I'm getting into this after a
long time of home winemaking), I would like to avoid this problem, so
is there a summary somewhere of all the thing to do/not to do?
- --- In Distillers@y..., "ksmoore2" <ksmoore2@y...> wrote:
> I'm new to this, got interested through Tony Ackland's website
> job Tony), and started off with the ice-wok style still. After(pressure
> cracking a coupla bowls, I've decided to build a pot-still
> cooker style), and have just been doing the first test runs.advice
> First alcohol test run was what was left over from the last ice-wok-
> bowl-crack event, and worked fine. I followed Jack's further
> and tested it with some of the cheapest wine I could fine. TheSome wines have sulphur dioxide added to them to stop the little
> output smelt like an incredibly strong sodium metabisulphite
> solution, and I assumed it had picked something up along the vapour
> path, but couldn't think what......................
yeasty beasties doing their thing at bottling time (sterilises
the ??wash?? in a manner like adding sodium metabisuphite )
Also some people apparently really notice this addition in their
hangovers or even after just a few glasses.
Have heard that Sth. American wines (Chilean etc....)
are more prone to this.(?maybe?not?)