I can’t quite seem to find out why the vinegar run on a new still
Is it used as a “pickle” for the steam or is there another advantage?
Doubleuj wrote:As coffee said, we do a vinegar run to clean out the inside of the still, especially when its new. there could be stuff like cutting fluids, flux etc that was left behind in the manufacturing process.
after your vinegar run its best to do a sacrificial run also, this gets rid of the vinegar and any more possible "stuff" that's there. don't drink your sac run, but store it and re use it next time you need to clean your still. :handgestures-thumbupleft:
Oh and pickling is usually used as a term to describe treating the surface of brass for use in stills, but we wont open the debate of brass in stills here. :naughty:
hillzabilly wrote:Doubleuj wrote:As coffee said, we do a vinegar run to clean out the inside of the still, especially when its new. there could be stuff like cutting fluids, flux etc that was left behind in the manufacturing process.
after your vinegar run its best to do a sacrificial run also, this gets rid of the vinegar and any more possible "stuff" that's there. don't drink your sac run, but store it and re use it next time you need to clean your still. :handgestures-thumbupleft:
Oh and pickling is usually used as a term to describe treating the surface of brass for use in stills, but we wont open the debate of brass in stills here. :naughty:
:text-+1: I have allways done this to be sure ,and as a standard wich the forum advises I would hope you will to.Some pics of ya still would be noice too.cheers hillzabilly ;-)
db1979 wrote:50/50 is the ratio recommended in kiwi stillers cleaning tutorial.
hillzabilly wrote:You could also use a citric acid solution,you can get citric acid from the HBS in 1kilo bags for about $10 bucks,and use 3-4 tablespoons per 5litres of water,I also use it to clean the copper packing in my packed section also for soaking and cleaning bubble plates and other copper bits.cheers hillzabilly ;-)
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