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baking soda, salt and a waiting period???
 Rank: Junior Member Groups: Registered
Joined: 5/11/2009(UTC)
Posts: 22
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Yep. Its me. I was reading more about baking soda and salt added to a stripped low wine. I read that there should be a wait period of 10 to 12 hours for the baking soda and the salt to take effect on the low wine, before you do the second run, and then it should be siphoned off before doing the final spirit run to make sure that all of the impurities have had a chance to settle to the bottom...Any comments guys??? is waiting on this that important, it seems that we wait enough as it is...What do you think?
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Mark, there should be no precipitate in the low wines from the addition of the soda and salt. Just pour it all in the boiler.
From your other post, I'm sure it was just a mistake, but for the stripping run water to the condenser only, not the column only.
And no, its not a reaction with acetic acids, but other compounds which have nasty smells and tastes in ppm.
I am very low on the amounts of soda and salt added as many add much more. This amount does the job for me though."
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Rank: Junior Member Groups: Registered
Joined: 5/11/2009(UTC)
Posts: 22
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Right water hook up to condenser only for traditional and column and condenser for reflux....my bad. I get so confused over the semantics used on all of these sites
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baking soda, salt and a waiting period???
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