Re: Need info please
- That's a pretty cool story. I was always curious about the "XXX" on
--- In firstname.lastname@example.org, Larry <larry@...> wrote:
> At 01:17 AM 12/05/2006, you wrote:
> >Now. Ethanol (which is the alcohol we are after) has a lower boiling
> >point than water. So when the batch is heated the ethnol would be the
> >first to escape as steam than water.
> Essentially, yes. Ethanol will begin boiling before the water does, but
> there are several kinds of alcohol other than ethanol in the wash, and
> thankfully THEY have lower boiling points than Ethanol.
> That makes THEIR steam the first thing out, and that's why you throw
> the first 50ml to 100ml. Those are the "Foreshots" and "Heads".
> bad, taste bad, and cause hangovers/worse hangovers.
> Running a wash through a pot still once, then running it through a
> time is a pretty standard practice for most people. The first run
> comes out at about 40%, and not tasting as good.
> When you see cartoons of Hillbillies hefting a gallon stoneware jug,
> two or three "X" marks across the bottom, that is based in fact.
> Back around the turn of the century (20th) stoneware jugs and demijohns
> were favored for storage of moonshine, mostly the cheaper stoneware
> The "X" marks denoted quality of the contents. A marking of "XXX" meant
> that the whiskey was triple-distilled. (in a pot still).
- Thanks Tony.
Just doing my bit for the forum. You guys helped me big time when I
came in :-)
This did confuse me as well when I was looking at still pictures when
I started out. Most pictures dont show it (a top view) but the top
part of the condenser is "open". What is condensed trickles down to
be collected, but the rest goes to the atmostphere.
--- In email@example.com, Tony T <tonkyman1979@...>
> That's a very nice simple explanation Surya, good job.
> I do have one thing to add though.When he asked about
> closing the valve and it maybe being disaster waiting
> to happen. I think he is under the impression that the
> still "system" is allowed to come under pressure, thus
> being an explosion hazard. Reflux (and I guess all)
> stills are open to the atmosphere and not "closed
> systems" so pressure is not allowed to build up
> (except a little vapor pressure, but I'm going for
> simple). In the reflux still the condenser is sized
> big enough to condense and return all the rising vapor
> before it can leave the "vented" column. By closing
> the take-off valve you are returning all the condensed
> vapor down the column and helping it to concentrate
> the alcohol vapors at the still head. By allowing it
> to remain in total reflux after equilibrium for
> several minutes the alcohol percentage is much
> Over on www.homedistiller.org they have several really
> nice pictures of reflux stills. A close look will let
> you see how they are "open" to the atmosphere.
> Good luck and welcome aboard.
> Tony T
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