Be part of our community & join our international next generation forum now!
I’ve been thinking a lot about how to remove sulphur byproducts in a mainly stainless still. The discussions on the silver deposits, yeast byproducts, etc in the other thread are very interesting, but I’m trying to figure out if it’s possible to pre-treat or go through a double distill process.
My understanding is the compounds react with the copper to form copper sulphate, and break down any h2s etc which remains on the copper.
Concept one would be to add copper sulphate at 5mg/L similar to commercial wine during the ferment to clean up the low wines, which will not be picked up by the distillation.
Concept two would be to run 100% reflux through a copper packed column until it’s deposited on the copper, then change over to the bubble plate or pot configuration.
Concept three is more basic - just fit a short copper-packed section below the plates to clean up, aiming for the same effect as copper construction.
Anyone have experience with something like this?