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I really enjoy reading all these comments and I hope that I too can provide input. I have just finished my second run and based on all of your comments and inputs the heating went much better. It was up to 78 in 2.5 hours. I let it run for 12 hours after that and only got 1 gallon of product with 20L of primary. The temperature when I shut down was 82, but I had more than 50% of my primary left in the tank. Am I still doing something wrong? The final product is great just not getting a whole lot of it over a very long time. I am a new user of the Pro Series II. Any comments would be appreciated...
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Bob:
What are you using for heat? 2.5 Hours for initial heat up is too long. One gallon of un-cut hooch out of 20L is actually pretty good. I usually get that out of 25L ,not counting tails,. It's not unusual to have 50% or more wash left in the boiler, you are just taking out the ethanol not the water.
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Elricko,
Surviving the weather??? We had a great weekend of 74 and low humidity. Anyway using a 1100 hot plate from Brewhaus and 20L of Sauvignon Blanc.
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Bob:
Barely, we had an ice storm last night and the roads are slippery as.... well ice. 74! Must be nice. Hopefully I will be enjoying the same weather this time next year.
To be honest I think the 1100W hot plate is underpowered. I mean it will do the job, eventually, but jeeze! I use a 1500W element AND a 2000W element in my boiler to get it up to temp. It takes about a half hour. I then unplug the 2000W and adjust the 1500W using a dimmer switch. Until you get more power you can expect to run those same times.
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Bob, Thats an incredible yield for a wine. Were you running it as a pot still or reflux. What was your ABV, and how did you make your cuts?
You should have a good and tasty product.
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Bob
If you want a hot plate that will do anything that you want, Go to Ebay, & look for a ,Lang Hot Plate,. I have one,& it will heat to any temp you want,In just about any time line that you might happen to want. Works perfect for me, I have had mine for around 3 years,& so far no problems.
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Thanks all for your comments. I will look into a higher heating element. According to my readings my final ABV was 92. I am a big grappa fan and it is very smooth and has a beautiful blue flame. Brought back days of college in the cold North. I have an added advantage that I have been making wine for over 15 years so I have a lot of access to wine.
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Elricko,
You had better hurry up and get down here before we close the doors and not let anyone else enjoy our wonderful weather and stuff. With a new Gov. he seems to want to solve our insurance crisis but letting legistlature handle it and you what happens then....
Bob
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Bob:
I'm coming as fast as I can, but it's hard to sell a house on top of a mountain when you can't get to it because of all the ice and snow on the road. Hopefully things will move better once things thaw out.
I don't know much about the Gov except that he seemed johnny on the post after the tornados. I bet it's a nice time to be a legislator when the insurance companies come calling with all their donations.
John is right, that is a lot of output for a wine. It must have been a high alcoholic wine!
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It was one of my 'special' wines... Thanks to everyone for their prompt answers and help. Also thanks to you northeners who have sent us some much needed rain today and a little cooling off for tomorrow. It is hard to be at 70+ degrees all the time.
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"Bob -
How did your grappa come out? I just started trying the same thing with similiar results..........that is I used wine in my reflux still and achieved 91% abv which is too hot for grappa obviosly. I tried dilluting a small amount with distilled water but, I'm afraid I'll just end up with dilluted neutral spirits. What did you do with yours?"
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