Re: Fractions (was) Heads, tails, backset and the kitchen sink
- For my pot still i packed it with marbles it gives a verry nice pot
stil but wont strip all f flavers if you dont want but will give
clean flaverd spiret on second run
--- In firstname.lastname@example.org, "Sherman" <pintoshine@...>
> I ran one of those 2" http://www.moonshine-still.com/ type on the
> of this page several years ago. I used marbles in it. Run correctly,(Meth,
> which was not that hard, it made the cleanest vodka I can remember.
> For clean spirits marbles work really well. I don't think marbles
> would be good for making flavored spirits. A good old pot is the way
> to go.
> --- In email@example.com, "morganfield1"
> <morganfield1@> wrote:
> > Hey Pint, and anyone else,
> > Am I correct in thinking that individual components of a wash
> > ethol acetate, ect.) will tend to be more prevelant (I don't knowthe
> > quite how to word this) at the head of the still (reflux) when
> > head temp is near their boiling points. In other words, givinthat
> > methanol is present thru out the run, most comes off first.Propanol
> > is also present thru out the run, most comes off after the heart.So
> > head temps are only an INDICATION of what is at the top of stillon in
> > ready to be condensed?
> > Also, as I am making whiskey, I don't want alot of reflux going
> > my column (LM), so I'm going to try marbles. Has anyone had anyreally
> > experience they would like to pass on?
> > Tip one, Morgan
> > --- In firstname.lastname@example.org, "Sherman" <pintoshine@>
> > wrote:
> > >
> > > In this case Riku, you are correct. Those temps you quote
> > havecomponent
> > > less bearing on the distillation behavior as does the the vapor
> > > pressure each on exhibits at the various temperatures of
> > distillation.
> > > Raoult's law for non-ideal mixtures specifies that each
> > willof all
> > > contribute to the gas mixture coming from the boiling mixture
> > through
> > > out the complete distillation until the mixture is exhausted.
> > > In plain words it says the the boiling point is a combination
> > > things in the mixture base on their mole fractions. Through thewill
> > > distillation batch that amount of each component gassing off
> > > depend on how much is in the mixture, not at what temperatureit is
> > > at. The equilibrium phase, the point at which the vaporpressure is
> > > equal atmospheric pressure, is the boiling point and iscontrolled
> > byby
> > > the amounts of things in the mixture. This was well represented
> > thewhich
> > > charts recently discussed. The temperature does not control
> > > things come out and which stay in. In the case of all thecomponents
> > > you listed, each will occur throughout the distillation, just inthe
> > > different fractions. There are no clear delineations for any of
> > > components.hearts and
> > > The methanol will be in all parts of the foreshots, heads
> > > tails equal to the ratio at which it started out until there isnon
> > > left in the mix. The distribution of methanol to ethanol looksvery
> > > linear when samples from a gas chromatograph are plotted.Luckily,
> > ouroriginal
> > > production has no more of all these things than is in the
> > > wash, weather it is beer, sugar wash, wine etc.fact.
> > >
> > > I know too technical for new distiller but it is a verifiable
> > >
> > >