Re: Volatile Smells
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...>
> > I'm experiencing a volatile smell in the spirit.have
> > Diluting down to 50% and running through carbon fixes this but I
> > noticed that I have to change finishing carbon after 3-4 litres.800mm i'd
> > Is this normal?
> Do you know what purity you're getting the spirit off at ? For
> guess it somewhere like 93%, which should be clean enough. Mycolumn is a
> little taller - 1100mm, which gives it a little more purity, butshouldn't
> be the cause of the significant difference. 800mm should be tallenough,
> and you're collecting slow enough to give a good reflux ratio ofapprox 5
> You may require some copper in the vapour path. This is an
> has both not been resolved too well, but my opinion is that youneed some,
> to react with any hydrogen sulphide or dimethyl sulphide present toproduce
> copper sulphide (CuS). These sulphides can sometimes be the causeof 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 thepacking
> there. Some people who have converted all-stainless setups tohaving a
> little copper have found it beneficial, others haven't. But Ireckon its
> worth a go.cary over
> When you decant the wash into the still, are you careful not to
> any of the yeast sediment ? If you have too much, it can sometimesburst
> the yeast cells during distilling, and give off an odour. Somepeople even
> filter their wash quite clean before they distill it (i let minesettle for
> a couple of days with the heating off, once its finished bubbling)out. I
> When getting rid of the foreshots, take your time to seperate them
> 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 another20
> minutes to do. By only extracting the foreshots slowly, with thecolumn in
> almost total reflux, they will concentrate up quite stongly - andhave a
> real acetate smell to them. Don't start collecting the heads untilthe
> foreshots have lost their acetate (nail polish remover) smell, andthe
> temperature has inc to around 78.2C Maybe you need to collect morethan 50
> mL in your case. Throw these foreshots away. Let your nose beyour guide
> here. If you want, you can also seperate the heads from the middlerun -
> collect them seperately, and either add to the next wash, or ifyou've got
> enough of them, give them their own distilling run again.stuff
> Likewise - don't take the middle run too far. Collect the good
> between 78.2C and say 79C, and use this clean middle run foranything 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 (orwith the
> Segregate the spirits as you collect them (say in 500 mL lots), and
> your nose guide you as to which you'll keep, and which you'llredistill.
> How happy is the yeast while its fermenting ? You'l get a cleaner
> the temperature is kept really stable, and not too hot. I keepmine at
> 24C. You'll expect a good healthy rate of bubbles through theairlock, and
> all over in 5 days. If its taking a couple of weeks, just bubblingvery
> slowly, then maybe you need more nutrients, or more yeast when youpitch
> it.5 L.
> Also, when using carbon, i find that 1 cup of it is only good for 4-
> Any more through it, and some of the flavours will start gettingwashed
> through. So yes, your experience sounds normal.