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Re: Volatile Smells

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  • ausdistiller@bigpond.com
    Tony, Thanks for the info. I neglected to to tell you I have a copper condenser. Purity is always 95%. Looks like i ll have to pay particular attention to
    Message 1 of 3 , Aug 18, 2001
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      Tony,

      Thanks for the info.
      I neglected to to tell you I have a copper condenser.
      Purity is always 95%.
      Looks like i'll have to pay particular attention to clearing and or
      filtering my wash.






      --- In new_distillers@y..., Tony & Elle Ackland <Tony.Ackland@c...>
      wrote:
      > > I'm experiencing a volatile smell in the spirit.
      > > Diluting down to 50% and running through carbon fixes this but I
      have
      > > noticed that I have to change finishing carbon after 3-4 litres.
      > > Is this normal?
      >
      > Do you know what purity you're getting the spirit off at ? For
      800mm i'd
      > guess it somewhere like 93%, which should be clean enough. My
      column is a
      > little taller - 1100mm, which gives it a little more purity, but
      shouldn't
      > be the cause of the significant difference. 800mm should be tall
      enough,
      > and you're collecting slow enough to give a good reflux ratio of
      approx 5
      >
      > You may require some copper in the vapour path. This is an
      argument that
      > has both not been resolved too well, but my opinion is that you
      need some,
      > to react with any hydrogen sulphide or dimethyl sulphide present to
      produce
      > copper sulphide (CuS). These sulphides can sometimes be the cause
      of bad
      > smells. You can introduce copper either as copper scouring pads,
      or even
      > just putting a couple of strips in the head of the column in the
      packing
      > there. Some people who have converted all-stainless setups to
      having a
      > little copper have found it beneficial, others haven't. But I
      reckon its
      > worth a go.
      >
      > When you decant the wash into the still, are you careful not to
      cary over
      > any of the yeast sediment ? If you have too much, it can sometimes
      burst
      > the yeast cells during distilling, and give off an odour. Some
      people even
      > filter their wash quite clean before they distill it (i let mine
      settle for
      > a couple of days with the heating off, once its finished bubbling)
      >
      > When getting rid of the foreshots, take your time to seperate them
      out. I
      > first have the column in total reflux for a wee while, then slowly
      (1 drip
      > per second) take off the first 50mL + This will take say another
      20
      > minutes to do. By only extracting the foreshots slowly, with the
      column in
      > almost total reflux, they will concentrate up quite stongly - and
      have a
      > real acetate smell to them. Don't start collecting the heads until
      the
      > foreshots have lost their acetate (nail polish remover) smell, and
      the
      > temperature has inc to around 78.2C Maybe you need to collect more
      than 50
      > mL in your case. Throw these foreshots away. Let your nose be
      your guide
      > here. If you want, you can also seperate the heads from the middle
      run -
      > collect them seperately, and either add to the next wash, or if
      you've got
      > enough of them, give them their own distilling run again.
      >
      > Likewise - don't take the middle run too far. Collect the good
      stuff
      > between 78.2C and say 79C, and use this clean middle run for
      anything where
      > you want the cleanest flavour. Keep the next lot, from 79 to 96C,
      as
      > tails, and either add to the next wash, or distill seperately (or
      with the
      > heads).
      >
      > Segregate the spirits as you collect them (say in 500 mL lots), and
      let
      > your nose guide you as to which you'll keep, and which you'll
      redistill.
      >
      > How happy is the yeast while its fermenting ? You'l get a cleaner
      wash if
      > the temperature is kept really stable, and not too hot. I keep
      mine at
      > 24C. You'll expect a good healthy rate of bubbles through the
      airlock, and
      > all over in 5 days. If its taking a couple of weeks, just bubbling
      very
      > slowly, then maybe you need more nutrients, or more yeast when you
      pitch
      > it.
      >
      > Also, when using carbon, i find that 1 cup of it is only good for 4-
      5 L.
      > Any more through it, and some of the flavours will start getting
      washed
      > through. So yes, your experience sounds normal.
      >
      > Tony
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