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  • I have a 1.5 meter 2" copper column packed with Amphora Society structured packing. I just fished out a somewhat corroded (8 year old) 10cm segment; it weighed 75gm. So it's rolled more tightly than yours. My operating procedures will be derided as inefficient here, but they work for me. I strip sugar wash quickly using the column, collecting at about 90%. I'll do several batches...
    pgw@... Mar 22
  • You don't need to braze the SS ferrule to your copper pipe, hard silver solder with mapp gas works nicely. You need to use appropriate flux. I used a 2" straight copper slip coupling rather than 2" pipe directly.
    pgw@... Mar 31, 2014
  • Google "54mm copper pipe" and you'll find lots of UK suppliers. I can recommend www.bes.co.uk, but they only sell 3m lengths. I bought stainless steel tri-clamp ferrules and clamps from a US website and paid silly postage, but at the time I couldn't find a reasonable UK alternative. I silver-soldered the stainless steel ferrules to the copper pipe with a high-temperature (high...
    PhilipWilson Jul 18, 2012
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  • I've done that with peaches, the results were lovely. Strongly recommended! --- In Distillers@^$1, "hugh harnett" wrote: > > Have you tried, macerating peaches in your vodka and re-distilling it? Basically you are making a flavoured vodka along the same lines as making gin. I have had a lot of success with raspberries and other fruit (albeit not peaches)that way. > > Regards...
    PhilipWilson Dec 6, 2011
  • If your technique is good, that first liter will be 95+% ethanol, with a few smelly components, notably ethyl acetate, but essentially no methanol. There are many tricks to concentrating the smelly stuff to waste as little ethanol as necessary, but the main tip is to give the column plenty of time to equilibrate before taking heads off very slowly. You can save your liter of heads...
    PhilipWilson Jun 17, 2011
  • > http://distillers.tastylime.net/newSite/articles/cognac_production/ On the third page of this lovely document, a feature called a "sprinkler" is illustrated but not discussed. It appears to inject fluid (from an external source?) at the base of the chapiteau. I heard something similar described by Adrien Camut, one of the few cognac producers that uses a Charentais alambic. He...
    PhilipWilson Apr 18, 2011
  • --- In Distillers@^$1, "larry_the_doc" wrote: > ... > > How much more elegent would be a column soldered onto a fitting that screws into the keg. > I made such a fitting using the threaded piece you remove from the keg when you "open" it, together with a copper spacer and slip joint. It worked fine and I used it for years, but I found screwing and unscrewing the column somewhat...
    PhilipWilson Sep 17, 2010
  • > But the question is, how do users of reflux stills clarify their wash before boiling it off? Do they bother clarifying at all? I'm sure I'll get some stick for this, but I don't bother clarifying turbo/sugar washes beyond what happens naturally between the end of fermentation and stripping. That's to say I distil a cloudy wash but not the sludge. Actually, I strip several 30...
    PhilipWilson Aug 24, 2010
  • Ion, I made about 10 liters of nocino in 2007, mascerating green walnut pieces in 95% for a couple of months, with some clove, cinnamon, and lemon zest (following one of Micio's earlier recipes.) I've only got 2 liters left, and I'm kicking myself for drinking the rest too early. It has developed amazing notes of chocolate, coffee, nuts, and spices. The colour has gone from...
    PhilipWilson Mar 14, 2010
  • I've got a parrot beak. It's fun to watch, but I've essentially stopped using it in favor of monitoring the vapor temperature at takeoff. One can easily work backward from vapor temperature to %ABV, right? Is there any reason to prefer a parrot beak? --- In Distillers@^$1, Rasputin Paracelsus wrote: > > Do you not think there's some value even on the end of a reflux rig? I > haven...
    PhilipWilson Apr 2, 2009