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I've been practicing (ok, playing) with our 4" CD and have a number of TPWs and other stripping as well as one or 2 spirit runs under our belts... but when I watch 'Distillery walk through's' by various commentators, they all seem to espouse the various shapes of the different stills.
Is there anywhere that explains what the difference in shape actually does? What effect an 'Onion' has on the process? What effect a low squat still has as opposed to a tall still??? And if so, is there a reason why our stills are the shape they are? Is it cost efficiency or design advantage?
I'd like to know b cause one day I'd like to build a still; and when I do, I'd like to know the purpose and functionality of every bit of it...
Comments
I'd suggest you start by reading some good whisky production books. Plenty of theory for you to sink your teeth into.
Any suggestions for a first book?
I like the ones with big bottoms.
OOOH Geez you are talking about stills.
Onion - Used to maximize passive reflux to increase proof slightly over a typical pot-still distillation. The shape is meant to create lots of surface area, and then create a situation where you have liquid streaming down the walls, and vapor mixing against the liquid - enriching the vapor with ethanol and increasing the proof slightly.
Really no different from the lyne arm on a Scottish whiskey still. Different shapes, but the same general effect.
In terms of squat versus tall, there is no real difference.
I do like the ones with big bottoms though.
I like this one: Whisky : Technology, Production and Marketing
Looks interesting. So do you work in this field, @TheMechWarrior?
I'll second whiskey technology, in terms of library I think this and Fermented Beverage Production make up a pretty solid grounding.
Has anyone seen any PDF's floating around?
The Whiskey one.
and
The best I could find for the Fermented one.
If anyone has got any others it would be good to put them up.