Re: Need help for pot still results
- Hi Rob,
Thanks for your help,sorry I haven't replied sooner. You ask about if
I had a thermometer, yes I do it is inserted in the cork in the tea
kettle. I ran it at a lower heat setting like you said and it worked
fine,thanks. I'm definately going to build a bigger still and keep
this one for distilling essences. You were right about the still being
to small to notice much seperation. I have put up a few photo's, (not
great but will give a better idea than my explaination) the photo's
are in album labled elw, thanks again for you help, Rick
--- In email@example.com, Robert Thomas
> Hi Rick,
> comments interspersed:
> --- eirelandwolf <rbg10798@y...> wrote:
> > Hi all,I joined the group a while ago,and have
> > learned a great
> > deal.But head learning is totally different from
> > hands on. What I have
> > built on a very limited budget is a tea kettle
> > still, holds a liter. I
> > made a condenser,28 inches of 1/4 inch tubing
> > running thru 14 inches
> > of 1/2 inch tubing for the condenser,submersible
> > pump in a 5 gallon
> > bucket of ice water for cooling. On the stripping
> > run every thing
> > seemed fine,but on the 2nd run,the 1st 50ml. came
> > out hot,then cooled
> what do you mean? Where's the thermometer?
> > down for the rest of the run,I did not get a real
> > seperation I could
> > taste between the fors,middle and tails. I only made
> > a 1 gallon mash
> You may well get little differentiation on a small pot
> > as a practice run.It was 2 pounds sugar 1/4 cup
> > molasses,1/2 teaspoon
> > yeast nutrient(old wine supply,could be no good?)and
> > a tablespoon of
> > RedStar bakers yeast(waiting on ec-1118 yeast)
> That should be ok. Bakers yeast works great for me.
> > a hot plate (1100
> > watts)I start on high as it comes up in temp I cut
> > it back to 3/4. My
> way too much heat. That's the other reason why you
> have no differentiation. Try coming up to temp slowly,
> and finishing faster: not the other way round.
> > question is am I running it to hot? I know I need
> > better yeast to get
> > higher initial alcohol yield,but it seems I should
> not necessarily. bakers should do that recipe.
> > get a clearer
> > seperation than what I got(not drinkable even after
> > carbon filter),any
> > idea's or help would be appreciated, thanks Rick
> You seem to be heating so hard that everything poops
> over at once. Slow down. Your major problem will be
> controlling the heat input.
> If you can, insert the boiler in a big pan of water
> and heat that. Slowly.
> Also, how does the exit tube leave your boiler? out
> and straight down? try a bit more up, before it turns
> down to the condenser.
> Also (again) where are you measuring the temp? and
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