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#1 Posted : Wednesday, March 28, 2007 9:38:03 AM(UTC)
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Just a quick question. I have been using my reflux set up as a pot still for the last few batches. I did a stripping run and went from 10% to 23% running off the first third. After a few batches had enough for a full post still run. 74% final product.

I have read on homedistiller.com about using a reflux still and tossing everything above 80% and collection until upper 60"s. Is the trick to run the batch quickly as to lower the proof ? a little in further direction from the folks in the forum would be great.

Thanks
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#2 Posted : Wednesday, March 28, 2007 10:13:20 AM(UTC)
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Bubba,what kind of mash are you running?If you reflux it and its 74% now,then its going to lose flavor,and is going to get alot stronger,and will take most of those whiskey flavors.What does it taste like now?
wineo
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#3 Posted : Wednesday, March 28, 2007 11:56:58 AM(UTC)
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What I"m looking to do is do first runs with corn mash in the 10% range looking for a final in the range of 80% down to upper 67% or so after refluxing. I want to keep the flavor but not have to run it twice in the pot still.
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#4 Posted : Wednesday, March 28, 2007 12:40:25 PM(UTC)
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Bubba,What kind of reflux are you useing?What kind of packing,and how much?To keep it under 80%,I would think you would have to water it down before running it,and not use any packing in the column,but im not sure?Mabey someone else has some thoughts on the subject?
wineo
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#5 Posted : Wednesday, March 28, 2007 12:40:37 PM(UTC)
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Bubba, I now think i follow your direction. One run reflux on a grain. Many do and have great results. I have never tried it so can only report what I have read.

1. the grain mashes flavor is in the heads. Take off in small increments and number first to last, until hearts, which will be quite flavorless. Collect hearts , and start takeing tails off at small increments. Quit collecting when any smell or bad taste ensues.

Let all cool till next day, and take small taste and smell tast of samples after diluting 50-50 with water. You will want some of the last heads for flavor, but very few tails.

This is for grain, opposit for rum.
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#6 Posted : Wednesday, April 11, 2007 6:37:32 AM(UTC)
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Bubba, I have been doing this very thing, I have a bokakob on top of a keg. I run the takeoff valve wide open to not get any refractioning. When running it this way it is in essence just a refux still. I started with a few scrubbers in the colum and worked my way up to get some reflux for ABV. I ended up with 9 lightly packed copper scrubbers in my 2' column. When I run UJSM The heads start about 90 ABV and the hearts start about 82/83ABV. I collect from 80ABV down to tails for keepin stuff. Then I crank up the heat and get it done. I usually shut it down about 200*. Which is right around 20 to 25ABV. Hope this helps. Pugi
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