My first calvados - degassing

[claes]

Hi!

Tomorrow I will start my calvados project. My local cafè gave me 24 litres of expired cider. It is from a small eco-producer and it tastes nice, but since I am no cider drinker I will give it a go in the still. It is dry, but only 5%.

I have now poured all the bottles into a big bucket, but how best to degass it?
And how much of the co2 should be gone before I start distilling?

[Easydrinker]

Just about any kitchen utensil, balloon or rotary whisk will do it.
If you have one of the bad boys for mixing plaster with a power drill, that is less effort.
When what is in the still looks calm, it is job done.

Robert.

[Mash]

Don't bother.

With Copper in your still you are good to go. Straight in.

[claes]

Ah yes... copper! I have read about that, but not really understood what it does.
I have a bunch of small copper bolts. Will that do? How much should I use?

[Mash]

Copper coinage and/or bits of copper pipe, Both will work.

These for me are a MUST HAVE. But I don't bother with conditioner or degassing (ever)

How does it work? It does cause a lot of debate, however IMO it prevents superheating of the fluid by creating movement. It also creates nucleation sites.

Much has been discussed about this - search " superheating " on the forum and I think you will have enough to read for the rest of the week

There is also a beneficial effect on the distilled spirit because copper will reduce any sulphite created by the yeast.

Copper bolts ... Maybe? ... Whatever you use make sure they are copper and not just copper coated steel. If they hold a magnet. They are not copper.

[claes]

Thanks!!
I will read up on it.
I always use ceramic raschig rings, but do I need to throw that in there with the copper as well?

[Mash]

Nah. I threw mine in the bin years ago.

[Easydrinker]

That translates into English as "No, with copper boil pieces, the ceramic rings are not needed!"
As to Mashes views on de-gassing, as he freeze strips these days, it will not affect him. My advice? If your brew is looking fizzy when you run it, then take a little time to de-gass it first, but I have never bothered to use conditioner,oil or butter.
Different strokes, different folks.

Robert.

[Mash]

I think the freezing point is irrelevant, Robert.

I have never degassed anything* - wine or wash. Ever..... even before I started freezing stuff, Which in air-still times is only very recently.

If it looks like Coca-Cola, then yes, I probably would degas it, however I have never had anything that looks that overtly fizzy.

But if degassing gives you a nice pink fluffy feeling inside. Fill your boots.

* That is a lie. I did once the gas a couple of litres of vino to establish if it made a difference to the flavour profile or the ageing.

[Easydrinker]

I'll give

you a nice pink fluffy feeling inside.

Handbags at dawn.
We just have to decide upon a date and location

Robert.

[Mash]

Lol.