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Stephen,
You have 2 seperate cooling issues. First, is the reflux at the top of your column. You have already stated that you either get total reflux, and no collection or too little, and so too hot, and you are turning water on and off. A control valve to that point will totally control the temp. and output rate. Also, if you will switch to a digital thermometer, with alarm, you will soon learn where to make exact cuts, and not have to babysit it so much. I make very conservative cuts, as I will later re-run it all to regain part of what was lost. I add bakeing soda to the tails to clarify, and just let them rest.
The condenser has full flow water, or as Elricko uses, you can control that water flow also. May be important if useing a pump, so as to have uniform and adequate preesure to column head. I use gravity fed water, so no problem.
In both cases, you will have to purchase more tubeing, so as to have 2 return or exhaust lines as to the original 1 line.
This should have been an imperative, on all stills being sold, or websites for build your own, as it always needs to be done down the line somewhere for best results. ,attn. Rick and others,. Rather pay up front, and have better results than waste a lot of time, poor results, and frustration,.
Thanks for opening this issue, as it seems to be a problem for all new distillers. Some get around it by doing horrendously long and slow distillations- just not neccessary to get the same results.
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I'm trying to picture this column you have set up. I think I know what you are talking about but I want to be sure. Surely there is an answer here without you having to pop for a new unit. Would it be possible for you to snap a photo and put it on here?
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John, great idea about the absinthe, I also would like to have a kit to make Gin from unflavored product.
Elricko, I looked on the website for the last distiller's quarterly and also could not find it. I, as you can see, am one of many who are interested. It would help if it had a clearer link on the page.
Thanks, clove100
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Will do on the ansinthe ,by the way, I hope you guys don't cut your ear off drinking that stuff,.
I have been assured by the managing editor that Distilling Quarterly will have it's regular web site up in a week or so. As soon as it does I will post the site for you. Anything I post before that will just cause confusion.
Please, keep the suggestions coming in.
Cheers!
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Rank: Guest
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Rank: Guest
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Elricko, You are sure going to have your hands full, doing all those recipies, tested and certified true.
You and Tarzan, oops, I mean drunkin monkey, will be in for some criticism if not, however, there are those of us that want do'able and reasonable formulas, as opposed to the perfect and unreasonable ,cost wise, and time wise, ultimate. Both recipies would of course satisfy all. However, I want to make a good quality drink reasonably! ,And some of us need to make Jane happy too!,.
please, also, put on your schedule, split brandies. Unknown to a lot of us newbies, but really nice I hear. Or 'so I have been tole' as goose eye would tell you!
If you can't find a supporter, and to also make the brewkits, I'll bet you money, someone on this forum would start a mail order kit design for each of your brews, and share the rewards.
wine brewing and beer makeing kits are a multi million dollar business per year, and this could escolate into a fair fraction of that.
If your process and recipies are true and proven, the kits will sell faster than you or someone could fill them.
Of course, if this happens, I expect free samples!
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Rank: Guest
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John:
Well the good news is that Distilling Quarterly is, as the name suggests, a quarterly magazine. That gives me three months to try a new recipe and make sure it works before going to press. As far as criticism, I'm pretty thick skinned. Have at it. As long as it's constructive it will be appreciated.
My personal preference is to make a quality drink that I can share with friends and be proud of, but at the same time not need a science lab to produce. As far as 'Jane's' go, I have a recipe for Kalua I will share that is delicious and makes my wife really happy. Again, open for suggestions.
I will add brandies to my list, but I am moving in the next few months so I probably won't get to them for awhile. Correct me if I'm wrong, but doesn't 'split brandy' refer to the fermentation process where you split the pulp from the juice and ferment them seperately then re-blend them after fermentation? Let me know if you are refering to something else.
Yeah, I really like the idea about putting together a kit. I will be talking to a couple of folks about that in the near future. If anyone reading this is interested let me know. Free samples? Hey someone has to test them huh?
We are looking for someone who distills essential oils to write a column for the magazine. If anyone reading this is interested let me know.
Cheers!
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Way to go Elricko,
That last about an article on essential oils sure grabbed my interest. I have a farm, and fully intend to plant some 2 or 3 acres in herbs this spring.
Been researching for over a year now, but most of what I can find is just very basic imfo. I will be buying or have a still built for this purpose, which would also lend itself to gin and other flavorings as well.
Hope you can find someone.
Also, if you would like, you could email me your recipie, I will try it out and report back privately with any and all feedback I come up with- not a masters opion, but one of a novice, which can sometimes be helpful.
Just for interest, we plan also plantins about 100 Mayhaw trees very soon. This supposably makes the finest jelly known, and an exquisate wine. Should get enough fruit the first year to perhaps try this out as a specialty brandy.
I've never made a split brandy, but have read some that refer to it like you said, and a few that also refer to blending the brandy with a grain base?
Looking forward to your next issue- I don't envy your moveing.
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