1000L Eau de Vie Vodka Coppertop with the GB-Pro and 8" PC

Kill_Devil_Spirit_Co

CANNOT WAIT

Unsensibel

Sweet!!!

punkin

They're doing some great new designs for us.

Smaug

Crossing my fingers they can get it on the ship before CNY.

grim

Congratulations - It's an absolutely beautiful rig.

Smaug

No doubt in my mind.....Mr. S_n will be copying this design.

Kill_Devil_Spirit_Co

We should just set it up at the ADI conference and blow everyones mind

Smaug

We are bringing a smaller (380L) iteration of a similar design for ADI.

BearRiver

My oh my... That is the stuff dreams are made of.

TheMechWarrior

My team are still contemplating attending the ADI, given we were just in California last month. The program looks very tempting.

Smaug

Hope you can make it.

richard

Looking to the foreseeable future, I have been working on a 380L and possibly 500L pot belly boiler design.

Ideally the concept of the pot belly with a large surface diameter is best for alcohol evaporation and currently the diameter of 1,100mm appears to be the "used" norm (same diameter for both 500L and 380L).

My dilemma is that If I use standard plate (3,000mm long), at best I can achieve 950mm diameter. The alternative is to find someone (tank manufacturer) with a coil which can be cut to suit.

So the question first asked:

How critical is this 1,100mm vs the 950mm and how much can I expect to be affected?

jacksonbrown

Vapour produced comes from power in. Liquid surface area is not that big deal. It might affect foam holding a big but the wide boilers are wide because of the method of introducing heat into them not evaporation. If your planing to use direct elements it won't make much difference.

grim

Evaporation is a surface area phenomenon, boiling is 3 dimensional. The difference in diameters you are talking about is completely irrelevant.

richard

Great thanks.

Power wise I am looking for up to 6 x 5.5KW elements for the heat up.

Reading recently I see that immersion elements are not great for high sugar washes and or malt burn on etc. In other words they potentially say Bain-Marie is the solution.

CothermanDistilling

there should be no sugar in your wash that has not converted to alcohol before going into the still......

grim

What about folks that purposely add molasses to a low wines run? I've heard a few people mention this, and say the result was positive.

richard

I mentioned sugar as an example. There was a prior post where someone made the mistake of not checking prior to stripping.