StillSmart

Re: shot in the dark

2013-03-22T15:01:47+00:00

Once I get a power controller built I will have to try that on the t500. I also plan to adapt my pot to fit the t500 boiler at some point. I like the ease of use .

Statistics: Posted by edwatters — Fri Mar 22, 2013 3:01 pm

Re: shot in the dark

2013-03-22T14:41:39+00:00

Attach the drain hose to the top of the product condenser - so no water flows through the reflux coil.

Statistics: Posted by Capt-Cudellez — Fri Mar 22, 2013 2:41 pm

Re: shot in the dark

2013-03-22T13:03:48+00:00

How exactly do I change the cooling?

Statistics: Posted by edwatters — Fri Mar 22, 2013 1:03 pm

Re: shot in the dark

2013-03-22T12:29:40+00:00

edwatters wrote:
I am in the process of putting together a keg pot still ( as soon as I figure out the controller for the heating element) so I will save this mash for the pot still, I don't know if I will damage the t500 by pulling out the scrubbers. I read somewhere that it would melt the plastic cap on the tower.

I have read that too, and I have posted somewhere on here about being sceptical of the whole thing. The temperature difference from pulling 93% and pulling 70% isn't all that much of a difference. I just cant see them designing in something that wouldn't be good up to 100oC.

When I had my T500 I used it for stripping with no cooling to the reflux condenser - I started using power control when doing this, as its easy to overwhelm the small product condenser, I had zero problems with the column cap.

I wouldn't go to the trouble of pulling the packing out, once it all gets hot it doesn't do anything without the reflux running back on to it. Just change your plumbing so that you only feed cooling to the product condenser and it will work just the same.

Statistics: Posted by Capt-Cudellez — Fri Mar 22, 2013 12:29 pm

Re: shot in the dark

2013-03-22T00:25:02+00:00

I am in the process of putting together a keg pot still ( as soon as I figure out the controller for the heating element) so I will save this mash for the pot still, I don't know if I will damage the t500 by pulling out the scrubbers. I read somewhere that it would melt the plastic cap on the tower.

Statistics: Posted by edwatters — Fri Mar 22, 2013 12:25 am

Re: shot in the dark

2013-03-21T23:57:28+00:00

Chill: Thanks for the correction. I was up at about 2.00 am and a bit fuddled

Statistics: Posted by RumJohn — Thu Mar 21, 2013 11:57 pm

Re: shot in the dark

2013-03-21T15:31:33+00:00

I have heard that if you remove the copper and ceramics from the column then it will melt the cap on top. Has anyone tried this or have any suggestions ?

Statistics: Posted by edwatters — Thu Mar 21, 2013 3:31 pm

Re: shot in the dark

2013-03-21T15:15:17+00:00

I think that Mescal is the word you are looking for.

Statistics: Posted by chill — Thu Mar 21, 2013 3:15 pm

Re: shot in the dark

2013-03-21T14:32:17+00:00

I assume you are attempting a tequila. Like cognac and champagne, tequila comes from a specific area of Mexico. All else is pasquel - spelling.But the juice from toasted blue agave is the main ingredient.

As you have a post most days, I get to read them.You might consider doing 2 or 3 beer stripping runs and then a spirit run from what you have accumulated.

I am not familiar with the T500 but someone asked about packing which tells me it you have some flexibility. For the beer stripping runs, remove the packing. A spirit run for rum, whiskey, brandy, etc you might even leave it out and only replace it when doing a neutral spirit where you want reflux and purity.

I only run my vodka through twice and dont need to use charcoal It does take me 2.5 times as long to do a neutral run. Patience pays off in the end product.

Statistics: Posted by RumJohn — Thu Mar 21, 2013 2:32 pm

Re: shot in the dark

2013-03-20T14:24:31+00:00

Thx yhb I'll remember that on the next wash, and I'll put some conditioner in and see if that helps

Statistics: Posted by edwatters — Wed Mar 20, 2013 2:24 pm

Re: shot in the dark

2013-03-20T14:19:27+00:00

I have seen reports of people with the same problem using wash conditioner / antifoaming agent that you would normally put in the still, with good success.

I have just re-read your recipe 1 Table Spoon of Epsom Salts is several times the dosage that I would expect to see, dont drink too much of the wash or you may end up foaming as well.

Statistics: Posted by YHB — Wed Mar 20, 2013 2:19 pm

Re: shot in the dark

2013-03-20T13:33:53+00:00

I woke up this morning to a overflow on this mash, bubbling away but foaming, not sure what to do to stop the foaming? Any ideas ?

Statistics: Posted by edwatters — Wed Mar 20, 2013 1:33 pm

Re: shot in the dark

2013-03-19T20:47:04+00:00

Didn't know I could do that. I thought the t500 would remove all carryover flavors.

Statistics: Posted by edwatters — Tue Mar 19, 2013 8:47 pm

Re: shot in the dark

2013-03-19T20:20:03+00:00

I am completely unfamiliar with agave syrup, but I'd add a pinch of epsom and some B-Vit to keep the yeast happier, they tend to fizzle out with pure sugar washes.

If the syrup if quite flavourful, I would have just done a sugar wash, stripped the wash, then added the syrup to the low wines to get maximun carry over into the product. (I've done this with a rum using maple syrup)

Good luck! Let us know how it goes

Statistics: Posted by Capt-Cudellez — Tue Mar 19, 2013 8:20 pm

shot in the dark

2013-03-19T19:51:11+00:00

OK, so I had some agave syrup and I know my t500 will remove any carryover but I didn't know what else to do with it so I decided to go ahead and make a mash. In 26 liters I put 180 ounces of agave syrup and 3 tablespoons of red star, I tablespoon psom salt. Starting gravity was 1060. Started bubbling instantly slow but going. What do you guys think?

Statistics: Posted by edwatters — Tue Mar 19, 2013 7:51 pm