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Re: alembic reflux verses alembic bain maree for fruit mash

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  • bravoseychelles
    always there when needed waldo here i go the reflux alembic it is . thanks goosnec wel talk again soon check out the links ive put to explain the different
    Message 1 of 5 , Jan 4, 2009
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      always there when needed waldo

      here i go the reflux alembic it is .
      thanks goosnec wel talk again soon check out the links ive put to
      explain the different stils.

      see you guys

      --- In new_distillers@yahoogroups.com, "jamesonbeam1"
      <jamesonbeam1@...> wrote:
      > Hey Boosy,
      > The Bain-Marie concept in distilling to prevent scorching does
      help, but
      > has several drawbacks.
      > And yes Gooseeye, it is a French term for a double boiler
      attributed to
      > Mary the Jewess:
      > The device's invention is popularly attributed to Mary the Jewess
      > <http://en.wikipedia.org/wiki/Mary_the_Jewess> , an ancient
      > traditionally supposed to have been Miriam
      > <http://en.wikipedia.org/wiki/Miriam> , a sister of Moses
      > <http://en.wikipedia.org/wiki/Moses> . The name comes from the
      > medieval-Latin <http://en.wikipedia.org/wiki/Latin> term balneum
      > balineum) Mariae — literally, Mary's bath — from which the
      > French <http://en.wikipedia.org/wiki/French_language> bain de
      Marie, or
      > bain-marie, is derived.
      > I have experimented with water baths for my pot still, but found
      > cause more troubles then benifits. First if your going to use a
      > straight water bath, the maximum temperature that will be
      transferred to
      > your pot boiler will be only 100C or 212F which is the boiling
      point of
      > water. This will tend to increase your heat up times considerably
      > add many hours to the distilling process. You will also have to
      keep an
      > eye on the water level so it dont dry out.
      > I have also played around with using oils as a heat exchange method
      > which you can get up to 375/400F which will reduce the distillation
      > times, but unless you regulate your heat source, this will tend to
      > and after a few runs - trying to get all that gunk out is a mess.
      > Frankly Boosy, I would stick with your original decision and just go
      > with the reflux/lyne arme choice. You can always get a cheap pot
      to put
      > your still in and try the Bain-Marie method.
      > As Gooseeye said, unless you take the fruit solids out and just use
      > juices - there may be some scorching. Us wine makers usually let
      > solids settle for a bit then rack the liquids off of the solids
      into a
      > nother holding vessel (carboy). Or you can take his suggestion and
      > a bucket with holes punched in it (I also use a straining bag) and
      > the juices run out into your boiler.
      > Vino es Veritas,
      > Jim aka Waldo.
      > --- In new_distillers@yahoogroups.com, "gooseeye" <gooseeye@> wrote:
      > >
      > > --- In new_distillers@yahoogroups.com, "bravoseychelles"
      > > bravoseychelles@ wrote:
      > > >
      > > > its me again
      > > >
      > > > sorry guys to cut your hot debate but im in the middle of
      buying my
      > > > first still
      > > > my mind was made up on that reflux and pot set alembic still
      > > > now the seller is advising instead to buy the bain maree
      version .
      > > > he says that using mostly fruit mash is beter to use bain
      mareee in
      > > > order to minimise the burning of the mash particles or part of
      > > > fruits in the pot.
      > > > any body to help make up my mind
      > > > i realy would like to have the set though pot and reflux never
      > > thought
      > > > of the bain maree
      > > > but what is beter wins the day
      > >
      > > aint sure what a bain maree is. is it a double boiler. some fruit
      > > float an some sit if you chargein plumins so it mite be better if
      > > can cause you aint gonna be able to charge apple plumins without
      > > scorchin. why aint you usein just juice. work it off then squeze.
      > > what fruit yall usein. press aint got to be fancy could be a
      > > in an bucket with holes in the bottom an fill the top one with wet
      > > sand/rocks for weight.
      > >
      > > so im tole
      > > >
      > >
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