- Hi all,
just back from Crete. Lots of alcohol under the belt.
Much sun, sand and food. Tipped off by the free
flowing Raki (not arabic aniseed stuff you understand,
but Cretan Raki - rather like Grappa) Mostly home
distilled. (I didn't try any "industrail" stuff).
Fine weather, good food, excellent chat.
OK, just to see if anyone reads my posts -
Do you want to know how?
Reply if you want (no-one replied on my photos - ba
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- --- In email@example.com, Robert Thomas
> Hi all,You might be right Robert. Maybe nobody reads yer posts. Then
> just back from Crete. Lots of alcohol under the belt.
> Much sun, sand and food. Tipped off by the free
> flowing Raki (not arabic aniseed stuff you understand,
> but Cretan Raki - rather like Grappa) Mostly home
> distilled. (I didn't try any "industrail" stuff).
> Fine weather, good food, excellent chat.
> OK, just to see if anyone reads my posts -
> Do you want to know how?
> Reply if you want (no-one replied on my photos - ba
again, maybe they couldn't find the photos. Links help. :-))
finally got round to snapping the keg bit atleast!
Notice the level guage.
.....................Bravo! At last someone has the right idea on
There are two 1500W elenents in there too, but I don't
think you can see them.
....................Yes we can.
The hole in top is way too big! This started life as a
home-brew beer boiler (easy cleaning!)
I've siliconed all round, then cling-filmed over, and
then rested the column on that to get it mostly flat.
I still (pardon the pun) use flour paste to get a
The wood goes over the column base and a spacer, and
is then torqued down (string and bulbous bottles work
This is not pretty, but it works!
.................If it works, fine. But if you want to improve on
that, cut a new lid with a smaller central opening out of some
stainless sheet and get it TIG welded on. Then have a look at Kim's
setup (photos/new keg).
I just got so sick of all those show offs with their
plasma warp-driven measured and calculated
contraptions (green-green envy).
The level guauge (got the spelling writ this time ;))
is interesting apart from the earlier discussion.
It seems to fluctuate hugely when my colunm is poorly
....................Isn't physics a wonderful thing? Restriction in
the column will cause backpressure every time. That's another good
reason to have an sight tube of the open-end design. It'll tell you
right quick if there's any pressure buildup. Hot beer geysers are
fun to watch. ;)
(and I must admit somewhat purely because of
the "burco" boiler controler that seems to switch on
and off quite slowly)
..................Lose it. It's a bi-metal strip switch. It'll
only cause surge boiling and interfere with the distilling action.
Get a sutronics burst-fire or similar. If you're any good with
electronics, or know someone who is, there's schematics etc. in the
files on distillers.
Oh, only one element on for actually stilling!
The column/head is still basic, but alot more pretty.
Will post as soon as I borrow a digicam.
................Haven't seen it yet. Still no digicam? Aside from
people not reading yer posts, they won't lend yer anything either!
(j/k). Invite 'em over for a tasting session. That'll work every
Yeah, we want to know how re the raki.
- --- Harry <gnikomson2000@...> wrote:
>Cheers Harry, url helps!
> You might be right Robert. Maybe nobody reads yer
> posts. Then
> again, maybe they couldn't find the photos. Links
> help. :-))
>next project! (after the rotator cuff op!)
> (and I must admit somewhat purely because of
> the "burco" boiler controler that seems to switch on
> and off quite slowly)
> ..................Lose it. It's a bi-metal strip
> switch. It'll
> only cause surge boiling and interfere with the
> distilling action.
> Get a sutronics burst-fire or similar. If you're
> any good with
> electronics, or know someone who is, there's
> schematics etc. in the
> files on distillers.
> ................Haven't seen it yet. Still noComing soon to a folder near here. Oh, and naturally
> digicam? Aside from
> people not reading yer posts, they won't lend yer
> anything either!
everyone hates me, won't lend me anything, and won't
read my posts, but I don't care, I have Raki!
>OK, here goes the summary of stuff:
> regards Harry
> Yeah, we want to know how re the raki.
Raki (aka tsikoudia) Cretan spirit similar to Italian
Grappa, ca 38-42percent.
grapes (preferably seedless) are pressed, and the
whole lot fermented to completion (min 20 days)at 20
The whole lot is tipped into the still (potstill) and
150kg grapes yields 25-30 litres of raki.
foreshots are 0.3-1.5percent/wt
tails about the same (distilled till 5percent EtOH)
tails are redistilled.
Cuts are by taste/smell
time is 2hours.
200-300kg wood used in the fire
the boiler is ca 40cm diam, 120cm high, filled to the
The head is shaped like an inverted smokers' pipe, ca
The condenser is either a straight or coiled tube
submerged in a water tank.
Thyme twigs are layed at the bottom prior to filling
the boiler to prevent the goods burning.
Heat up is "slow" to allow separation of the
The good should be sloppy.
That's the general summary. Salient points are:
All the grape pressings are used (ie not a byproduct
of wine making)
no, or at least no broken seeds to prevent meths
I'm going back in September, when I'll hopefully get
to see a distillation thru, for more refined info.
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