- --- In firstname.lastname@example.org, "abbababbaccc"
Hi Mason and Riku,
Collecting until 99C is possible, but I don´t want to squeeze that
much that finally I get off flavors that will be later almost
impossible to remove. Have that been your case when collecting up to
> I usually collect some 9-10 liters from 25 liters mash, so you could
> try going up to 2 gallons even. The real clue of when to stop is to
> have a thermometer in the boiler or parrot's beak. At 99C boiler
> or ~10% ABV in parrot's beak you'll be leaving some 100-200ml in thewas
> Cheers, Riku
> --- In email@example.com, "rye_junkie1" <rye_junkie@>
> > I do my strip runs in my pot still because the tall salad bowl lid
> > keeps my mind at ease about foaming plus it is easier to clean.
> > However I have done a strip or 2 in my reflux still and the first
> > with packing (pot scrubbers). Better have a strong solution ofCitric
> > Acid and water on hand after that run. Packing was almostblack. ABV
> > did come out a bit higher though.a
> > I did want to comment on Alex's suggestion of stripping to 96C
> > (204.5F). Up until recently I collected up to 208.5F. Riku made
> > suggestion to me to collect all the way to 1/3 the wash volume.In
> > other words if you have a 5 gallon wash you would collect 1.6gallons
> > during the strip run which takes the temp up to 211F or 212F. Ihave
> > been doing this for a few washes now and the resulting abv of thelow
> > wines is still around 40%. At 204F there is still a lot of usable
> > ethanol in the boiler. Even most of the books on the subject
> > recommend taking the wash over 207F. Just my 2cents.
> > Mason
- You can leave those nasties to the boiler if you have a proper reflux
still. ARC and even VM with proper procedure does that automatically.
No problems there.
--- In firstname.lastname@example.org, "castillo.alex2008"
> --- In email@example.com, "abbababbaccc"
> <abbababbaccc@> wrote:
> Hi Mason and Riku,
> Collecting until 99C is possible, but I don´t want to squeeze that
> much that finally I get off flavors that will be later almost
> impossible to remove. Have that been your case when collecting up to
- 20L of wash not sure exactly what alchol% wash. What is a good proof or abv of a "proper" low wine should I target? I mean if I followed everything correctly what abv should a low wine be?