Re: [Distillers] Vapor management versus reflux control
- This tainting is not so unimportant!
Mike's example of the brandy in a coffeecup is a good example for bad
tainting. There are many more examples of this "tainting" in food and
drinks. In the good and in the bad sense!
In reality, it's often those "parts per million" that seem to ruin or
make the product!
The industry spends huge amounts of money for those last stretches of
Vapour management is not complex, not expensive and can easily be
applied on an existing column!
The way to go, Mike!
- Shane Kirkman wrote:
Subject: Re: [new_distillers] Re: [Distillers] Vapor management versus
So would a cup or 2 of boiling water tipped down the condenser tube after
the heads are removed help remove the tainting?
It might, although you usually need to give components a good scrubbing with
detergent, or soak in some active cleanser, to really shift those
Frankly, I wouldn't worry about it. What we are talking about here is a
tiny amount of additional purification which is probably only worth
bothering about if you are after ultra pure ethanol for use with scents or
essences. In that case it is then probably better to go the 'dedicated
path' way and try to keep as much of the heads away from your main product
Just shows how far we have all come on this list (which was supposed to be
for newbies!) that we are now discussing removal of trace compounds! Just a
couple of years ago it was "what the hell is distillation?" :-)