hummmm....anybody here???......

"bronz, thanks for the reply.....
I've read the directions for the water control system and it says that I will end up with 2 return lines.....1 return line from the condenser and 1 from the column.....So I am left with 1 18"" hose as a return line......which I find is quite short.....the water will be dripping from pretty high!!!.....unless I got the whole thing wrong....."

"The above advice is correct for the older ps II models. Brewhaus now includes a valveing system so that the input rate can be controlled independently. Ie. when hitting tails, all reflux can be shut off and run much faster. Its a small but significant improvement.

But they should have also sent a T and clamps, so that you could cut the long return line and connected that shorter hose from one of the returns to combine the return via just one hose. Contact Rick and I'm sure he will send you one."

"Actually for anyone reading this forum, if you have a ps II, or pro, or the High Capacity unit, and don't have the valved spliter, consider it. You can order from brewhaus, or get it from lowes of home depot. Upgrades your ability quite a bit for better lproduct and less time. Not as big an issue with my high capacity, but a major one with the ps II pro unit.
Hope this is not a needed comment, but insulate that column well. Biggest cause of disattisfaction and poor results from these. Its the most important thing you can do along with only put into the still well settled and superp wash. If going for neutral, definately do a stripping run, soak with caco3 or baking soda, till 3 or 4 runs, then do a spirit run. Stingy with cuts, and you won't need to carbon filter. Makes a tremendous differance. I also use some non- iodized salt, canning salts, and it really does change and make easier the cuts. Add the salt into the still.

enjoy!"

"mtnwalker2: what do you mean by ""soak with caco3 or baking soda, till 3 or 4 runs"" I dont quite get what you mean


bronzdragon: what you refer to the 20$ splitter...are you referring to the whole ""water control system"" ???"

"ok thanks dragon.....that's what I have.....all im missing right now is the
""T"" so I could connect the 2 return lines together......:)

I guess I could pick 1 up at any hardware store???"

"dragon....much appreciated...thanks for taking the time to help....

I should be distilling my 1st wash this weekend...:)

so I guess i'll go buy my ""T"", some clamps, and some insulation for the column....


Thanks for all the help....."

"Firefly,

I have only used bakeing soda, but others claim calcium carbonate works even better? I just add a tbs. per gal. and just let it rest with the fast stripped low wines. Do not add it to your ferments. Then when you have accumalated a proper amount for a spirit run it will be cleaner.

I know. First run or 2 you won't want to wait. When I did my first several runs. they wern't very good. I learned a lot though, and that soon changed. If you ever get a bad one, makeing poor cuts or whatever, just save it and rerun it. Also, use the above for neutral, and not for flavored spirits.

And yeah, happy sipping!"

"One point must be very well understand. Do not add the baking soda to the wash (ferment product) but to the distillate because it will make the wash alcaline. If the wash is too alcaline (not acid enough) it will corrode the copper packing in the column and you will end up with blue spirit smelling ammonia. In a reflux column it may not be as noticeable as with my old cooper column (no reflux) pot still but your cooper mesh packing will suffer from corrosion and the spirit will not taste very good. I want to point out that the resulting product from my old pot still was so blue and amonia smelly that I would not drink it and I thought someone had put some weird stuff to poison me. Now I always add some acid blend or lemon juice to my wash before distilling.

Pin"

"

I have also had the blue color come over, though no ammonia smell. Twice with too full a boiler of rum. It puked into my column and I got copper sulphate. A beautiful color. I cut the heat down, to a very slow simmer and let it just reflux and clean itself for a good while than started takeing off again. No problem or color. Added the blue back as feints in a later run, no problem.

You are exactly right not to add bakeing soda or caco3 to fresh ferment. Would ruin your day and weekend.

Just another point I haven't posted in months. Add some canning salt (non Iodized) to your spirit run. A tsp / gal. and your cuts will be much better defined and a much cleaner hearts run. You can add more, but thats what I use."