- Jan 15, 2008PS. Heres a nice little calculator for figuring out the length of
condenser needed for your exact requirements from Home Distillers..
> --- In firstname.lastname@example.org, arthur doremus <sumerod04@>2
> > Hi Jim,
> > Thanks for the info. Finally got the time and all the parts.
> Using a 16 qt (15.14 L) SS pot, 1/2 OD flexible copper pipe and
> compression fittings. I have 6 gal of wash (cider and raisins), so
> doing two 3 gal runs, and depending on how it works, probably a run
> using the distilate from the first two. I plan on the tubing
> verticle from the pot about 10-12" then up at 30 degrees for about
> feet (to get some reflux) then drop to the condenser. Question is-Too
> how long a run should I use for the condenser coil? With the
> material I have, I was planning about 60" in a 7"-8" dia. coil.
> much? too little? I'd appreciate your suggestions.wok
> > Art
> > jamesonbeam1 <jamesonbeam1@> wrote:
> > Hi Art,
> > Welcome to the wonderful, exciting , thrilling - sometimes
> chilling world of distilling.
> > Above all, do not - repeat DO NOT try the ice water / bath /
> approach. I wasted a month on that damn thing. After getting mycopper
> chit together, I went an made me a simple, simple pot still from
> household equipment, and it still works to this day.
> > The most simplest design to start with is something like this:
> > Some short cuts i have found is using old 5/8" pieces of garden
> hose to make flexible couplings. (fits perfectly around 1/2"
> pipe for air tight fit.in
> > Also if your to lazy to make a coiled "worm" for you condenser,
> just get an old 5 - 6 gallon beer cooler and drill a 1/2" hole at
> bottom and 1/2" hole at top. Then run a straight through "shotgun"
> 1/2" copper pipe through from top to bottom and seal with plummers
> putty. Fill with Ice Water every so often - and volia - a
> > Just dont make the same mistake I made mon ami.
> > PS> an old trick i learned from making apple jack is to put it
> first in 1 gallon jugs and freeze it. Then turn them upside down
> a can till ice is clear. This makes your must / wort about twiceas
> strong - then distill :):):).for
> > Vino es Veritas and Good Luck,
> > Jim.
> > --- In email@example.com, "sumerod04" <sumerod04@>
> > >
> > > I am a real newbie. Been making wine for about 5 years, ready
> > > next level. Thought I would start with applejack. Have 23L
> > > cider+raisins mash almost through the secondary fermentation. I
> > > been reading, reading and READING. I plan to try the ice-water
> > > bucket still (the still that isn't a still) modified with a
> funnel and
> > > piping to an outside collector and heating element from
> > > is supposed to hit 45-50C. It's simple and cheap but could take
> > > days. Supposedly, you can't separate out the methyl using this.
> > > Amazingstill.com seems to indicate this isn't a problem. An
> > > would be higher temperature allowing the alcohols to separate.
> > > would it be smarter starting with a more traditional pot still.Yahoo!
> > > this point I'm mainly interested in making applejack, maybe
> > > maybe rum. I would appreciate any advice.
> > > Art
> > >
> > ---------------------------------
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