 Rank: Junior Member Groups: Registered
Joined: 5/11/2009(UTC)
Posts: 22
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I have the PSII, high capacity. I saw cornisland99 question about stripping. I will do a stripping run. Should I use both parts of the column with out the packing or just the top half without the packing.
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: Mark83  I have the PSII, high capacity. I saw cornisland99 question about stripping. I will do a stripping run. Should I use both parts of the column with out the packing or just the top half without the packing. Either way, though I just use the top half. I put one roll of copper mesh in to catch any sulfers, but no cooling. Insulate my column though. Add a heaping tbs of bakeing soda to every gal. you collect, as this helps with the spirit run and makes a cleaner spirit."
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Rank: Advanced Member Groups: Registered
Joined: 2/8/2009(UTC)
Posts: 159
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Ive been using both parts of the column but just no water to the head and no copper, so going by what Mtn says ill throw a little copper Im there. I also didnt realize you were adding the baking soda in the stripping run and used it in the spirit run, do you use this in spirit also or did I misread a post of yours? Definitely do the stripping runs. I usually make 3 6 gallon washes and strip them all and end up with around 3 1/2 gallons of strippings from this then dilute down to around 40% and do my spirit run all the above
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Add the bakeing soda to the stripped low wines, never to the initial ferments.
Right after the stripping and let sit till time for the spirit run."
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Rank: Advanced Member Groups: Registered
Joined: 2/8/2009(UTC)
Posts: 159
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Ok, I added it right before dumping it all in the still for spirit run and hit it good with my drill mounted mix stir that I use for degassing wine or just to thoroughly mix in any sugar or nutrient and stuff.
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Rank: Junior Member Groups: Registered
Joined: 5/11/2009(UTC)
Posts: 22
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I read at http://homedistiller.org/ that using baking soda and the Copper in the column on reflux will turn the distilate a light blue color if it has not had some time to sit and remove some of the acetic acid, which happens almost immediately.
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: Mark83 I read at http://homedistiller.org/ that using baking soda and the Copper in the column on reflux will turn the distilate a light blue color if it has not had some time to sit and remove some of the acetic acid, which happens almost immediately. Thats true if you add it to your wash. Not so if added to stripped low wines. Unless, if you run it too fast and it pukes distillate liquid into the column and contacts the copper. Happened to me once in many hundreds of distillations. Was running too fast and not paying enough attention, and before I got a digital therm. with an alarm. Never add bakeing soda to a wash. FWIW, the addition of a tsp. of canning salt no iodine, per gal. for the stripping run also helps with the cuts and clean spirits."
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Rank: Junior Member Groups: Registered
Joined: 5/11/2009(UTC)
Posts: 22
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" Originally Posted by: mtnwalker2 Thats true if you add it to your wash. Not so if added to stripped low wines.
Unless, if you run it too fast and it pukes distillate liquid into the column and contacts the copper. Happened to me once in many hundreds of distillations. Was running too fast and not paying enough attention, and before I got a digital therm. with an alarm.
Never add bakeing soda to a wash. FWIW, the addition of a tsp. of canning salt no iodine, per gal. for the stripping run also helps with the cuts and clean spirits. OK. Be patient with me guys. So by adding Salt and Baking soda. The baking soda helps remove Acetic Acid from a stripped run or low wine. approx. 1Tbs per gallon and let it sit for a while. The Salt will also help to define between the foreshots or heads tails feints...The cuts. Now...Are these cuts something that I will be able to smell the difference of or should I pay close attention to my thermometer and take...say a quart at a time until it starts smelling funky....I make a traditional run( Low wine).add Baking Soda 1Tbs/gal, & salt (no iodine) 1Tsp/gal and let this sit until I am ready to run my slower reflux run for a more neutral spirit. I can use a roll of Copper for the Traditional run of Low wine to help remove the sulfur from the mix. Now...Traditional run, Pot still, cooling water to column only..waiting 4 to 5 hours= Moonshine??? Drinkable??? 25 liter of wash boils down to 1.5 gallons of shine? Add Baking soda and salt... wait... and further redistillation, 7 copper rolls in the 3"" diameter column. Water cooling to the column and also to the condenser, reflux for half an hour and start collecting very slowly twelve to 14 hours or longer and I will or should have a neutral spirit of approx. 95%ABV if all goes as planned and only about 1.5 to 2 liters from the first low wine amount of 1.5 gallons. Hmmmmmm.... I Like it... I like it a lot....I will shoot for the 1.5 to 2 liters of neutral spirits"
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Rank: Advanced Member Groups: Registered
Joined: 2/8/2009(UTC)
Posts: 159
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As far as traditional run you want water to condenser only not column and then for reflux both get cooled! You always want water to your condesner! I ran 3-6 gallon batches through and collected just under 16 liters and also through in 1 quart of heads from last spirit run and then 2 gallons of water and pulled just under 3 gallons of 95% Saturday.
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