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Re: [Distillers] RE: [new_distillers] scrubbers & polishing

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  • G&N
    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
    Message 1 of 1 , Jun 11, 2001
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      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

      Glenn
      ----- Original Message -----
      From: "Tony & Elle Ackland" <Tony.Ackland@...>
      To: "'New Distillers newsgroup'" <new_distillers@yahoogroups.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
      > twisted
      > >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
      peoples
      > 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
      relevant
      > literature, copper should theoretically reduce the amount of
      esters/organic
      > 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
      the
      > 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 ?
      >
      > Tony
      >
      >
      >
      > Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
      >
      >
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