Re: [Distillers] RE: [new_distillers] scrubbers & polishing
- See in Alo Normans book ... The home distillation handbook...it is quoted
that a scotch manufacturer changed to an all stainless still and the virgin
whiskey had a Turnip like smell and they had to put some copper back in to
rectify the problem
----- Original Message -----
From: "Tony & Elle Ackland" <Tony.Ackland@...>
To: "'New Distillers newsgroup'" <email@example.com>
Cc: "'Distillers newsgroup'" <Distillers@yahoogroups.com>
Sent: Sunday, June 10, 2001 6:02 AM
Subject: [Distillers] RE: [new_distillers] scrubbers & polishing
> >STOP- I have gone through the same problems you have-
> >DO NOT use stainless steel or glass as the packing for your still- use
> >copper scouring pads instead (you can also make raschig rings out of some
> >1/4" copper tubing, just cut it into 1/4" long pieces. if you can get
> >up to 93% carbon is not really needed- just put a lot of copper into the
> >still and it will take care of the flavor problem. The scouring pads
> >(copper and stainless steel) are those little wads of metal wire all
> >together that you use to scrub pots and pans with- easy to find (just use
> >the copper kind).
> I know we've discussed this before, but I'd like to know of various
> experiences etc. The original thread was that "C" was having some flavour
> problems come through in his alcohol, despite it distilling it at a very
> high purity (was it 93% ?). I've got a mate at work here with a similar
> problem. Both have "all stainless steel" setups.
> UPS replied (above) saying to put some copper into the system.
> Helge Schmickl of http://www.schnaps.co.at/ writes : "According to
> literature, copper should theoretically reduce the amount of
> acids because of its catalytic impact. Basic rules of organic chemistry
> point to the same outcome. But we didn't notice any difference in
> taste/smell when distilling simultaneously with two equipments, one was
> completely made of glass, the other one of copper. The fermentation has a
> much greater effect on the result. Esters and especially organic acids
> arise from misfermentations of leafs/twigs or rotten parts of fruit. Work
> as clean as possible during the whole fermentation process and use
> cultivated yeast. Then you shouldn't have any problems with esters/organic
> acids. Try this: Fill a copper-tube (length appr. 30-50cm) with copper
> wool. Put this tube between the distilling pot and the cooler (condenser)-
> you SHOULD notice a difference"
> The following comments are from the Macallan Distillery at
> http://www.themacallan-themalt.com :"The size and shape of the stills are
> crucially important. The more contact the wash and low wines have with
> copper the better, since it acts as a catalyst, removing sulphury
> impurities (in the wash still) and promoting the creation of esters (in
> spirit still) - effectively cleaning and lightening the spirit......."
> I use stainless steel scrubbers in my still, but then the column itself is
> copper, as is the condensor coil.
> Does anyone else have an "all stainless steel" construction (or at least a
> "copper free" one) ? If so, do you have problems with the flavour/odour ?
> (I'm thinking about the "Euro" and "Desti" stills being sold)
> Has anyone done conversion - adding copper to a still, and noticing a
> difference ? Can you describe the results ?
> Should there be a minimum amount of copper present in a still construction
> ? If so, how much ? (it probably needs to offer a particular amount of
> surface area proportional to the amount of vapour & liquid present).
> What different methods could be done to achieve this ? So far we have ...
> * copper scouring pads
> * all copper construction (tubes and condensors etc)
> * putting strips of copper loose amongst the packing ?
> Any comments ?
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