T500 Full Reflux

[Luckyshot]

With my T500 it takes about 65 min to start producing,about 55 min into the run I turn on the cooling water and then adjust the temp to about 55c, I have fitted a PRV so the still more or less runs itself.

I have read on this forum that its a good idea to let the still run in full reflux for about 15 - 20 mins. Would that mean turning on the cooling water and keeping the temp low so that the still does not produce and then after 15min or so adjust the temp that suits you say 55c and then run as normal.

[John51]

Yep, you got it.

What I do is prepare a wash while the boiler heats up. Main reason being that this routine means I don't fall behind on making up a wash. No more 'I'll do it tomorrow' syndrome.

Then it's fill the kettle for a brew later plus drinking water in bottles and then start the cooling water.

Takes about 75/85 minutes for the top of the column to get hot. Slight change in noise from the still when it gets there. 15/20 minutes after that I lower the water flow to start getting the fores/heads.

[Voddy]

I use the hot water from the still to thoroughly clean and fill the 25l carboy - the water being hot enough to dissolve the sugar satisfactorily. When cooled, the yeast gets pitched in. Saves money, water, bills, time, the world, etc etc...

However I'm getting old enough that shaking 25l of water is getting a bit of a strain so I might get a long drill-powered whisk to do the work.

[Capt-Cudellez]

Hi Luckyshot you don't mention making cuts of any kind, are you running it as per the still spirits instructions, collect everything and filtering?

If so there is no point doing the 100% reflux step, as it's intended to help concentrate the heads into a small portion and increase the hearts portion.

If you are making cuts then I would remove the heads more slowly than the hearts - so dial in a lower temp to begin with, then increase as you approach the hearts.

[Luckyshot]

Thanks for the quick reply's I discard first 250mil,next 250mil into heads jar for next time. Then take off 3 200mil jar fulls then collect into demijohn.

Let it air for 24 hours then smell, water down and taste,if its OK into the
demijohn and water down to 40%.I think in future I will water down to 45%

I filter through a Essencia.

[Capt-Cudellez]

Ah good stuff. I don't discard anything, the foreshots go into the heads container. When I do the all heads run I take all the heads from that and put to a solvent container.

Only thing that goes down the drain is any tails left in the boiler, that I don't collect as they are really unpleasant and stinky.

[Luckyshot]

From the time the T500 starts to produce until I switch it off is 3 hours, I think I will start to collect in 200mil amounts after 2 hours and see if that can improve things.

[John51]

I do the 15 min full reflux in order to avoid having to clean the column myself. So far so good. Also, it doesn't hurt when taking the fores and heads off nice and slow.

I'm really not interested in recycling anything from the still. If it comes in at under £2 per litre of shop strength, as far as I'm concerned it's good enough value. (At present it's <£1.50 per litre.)

I get the theory of dissolving the sugar in 25L of hot water but I find it much easier with just 8L of freshly boiled water as I can get my arm into the fermenter without getting my arm wet.

Whichever way we do it, if it suits, it's golden.