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When stripping the wash does it need to have any contact with copper? Right now I just use stainless steel pipe and no copper at all when doing my stripping runs. When doing the spirit run I'm using a couple bubble cap plates, just wondering if I would get a better product if I included some copper in both runs?
Oh yeah I have another couple rookie question:
Thanks for the help! ^:)^
Comments
Depends on your wash whether you need copper contact. On a whiskey wash i wouldn't bother, especially if you have copper on the spiirt run.
It doesn't matter which side the thermowell is, the difference will be a pofteenth and it's an indication of change, not a measurement.
Wash is by far the best to cut low wines with if you are after flavour. Use Pearsons Square posted here somewhere to calculate the amount.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Thanks @punkin!
If you find that you need lots of copper contact to reduce sulfur compounds, you need to reevaluate how you are managing your fermentation. Low nutrients, high temp, high sugar, temp swings - all contribute. Run a clean and happy fermentation and you don't need copper.
If by chance something goes wrong, try Lallemand Reduless:
Sulfur Compounds and Wine: A Review of the Basics (PDF)
Or bring out the big guns:
Kicking up a Stink: Treatment for Sulfur Off-Odors (PDF)
Prior to the spirit run, of course.
My wash seems to smell fine after the ferment, I was just wondering if it was just good practice to have copper in the stripping run.
My New Word Detector alerted on this. I found:
Poofteenth - 2/5 of a fuck-all
I'm more like I am now than I was before.
Some copper in the stripping run is fine but not really needed if you will have some in the spirit run. I use the same column for both so I get double which really isn't needed as I treat my yeast like family during the ferment. They are actually disappointed in me when I tell them that their job is done.
Just under half a bees' dick?
1.2 mick hairs.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
And another thread goes down in flames...
To be fair it was answered pretty thoroughly first. :D
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
True
Thanks all!
funny, when we were at the distilling Expo in London, I was interviewed by one guy ( I later found out he was of our competition: some Hungarian traditional copper still builder) and he wrote notes (!) when I told him, that people should look to get a nice and healthy fermentation then they will not need more copper in the still than the plates and bubble caps. That was absolute news to him.
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
I've heard of him, one of our distillers here in AU purchased one of his stills not that long ago. It was installed in Western Australia.