Aussiedistiller, Home Distilling, Moonshine, Home Brew

realistically..

Just crimp the 1/4" over soft solder or silver solder the crimp...If you ain't got a jewellers drill bit <1mm then use a compass pinch off the kids or a 1.5 mm drill just less = 4 holes.

Sry drinking a pseudo 8 month old Rye that's 1.5months old in real terms currently.. how fucking happy is this black duck.

bt1

Thanks, I'll give it a try. :handgestures-thumbupleft:

Thought i would give this ago, cheap enough.

http://www.ebay.com.au/itm/190872211887 ... 1439.l2649

This is a great method to get a headstart on the maturation process but sadly I am giving it away until I can come up with some way to stop so much alcohol loss. I put 3 litres of 60% UJSM into a 5 litre demijohn and aerated it with copper tube and a rag stuffed in the top. 2 weeks later it is down to 1.5 litres at less than 50%. :scared-eek: I don't mind giving the angels their share but that's just ridiculously greedy of them.

Lowndsey wrote:This is a great method to get a headstart on the maturation process but sadly I am giving it away until I can come up with some way to stop so much alcohol loss. I put 3 litres of 60% UJSM into a 5 litre demijohn and aerated it with copper tube and a rag stuffed in the top. 2 weeks later it is down to 1.5 litres at less than 50%. :scared-eek: I don't mind giving the angels their share but that's just ridiculously greedy of them.

That does not sound good what is your ambient temperature that is a hell of a lot in 2 weeks :doh:

NQ in October....bout 34 degrees today

I am just using coper tube squeezed together at the end and the bubbles are fairly vigorous so I am guessing it is splashing on the sides of the demijohn and evaporating faster from there

Lowndsey wrote:I am just using coper tube squeezed together at the end and the bubbles are fairly vigorous so I am guessing it is splashing on the sides of the demijohn and evaporating faster from there

Is it similar to what db1979 viewtopic.php?f=41&t=4922#p83040 is using it apears to be fairly agressive with large bubbles plus you temp of 34 deg will have have a result in quicker evaporation. I am using an 2 micron air stone and over the course of two weeks have not noticed much evaporation at all but my ambient temp it about 18 deg. :handgestures-thumbupleft:

Not even that flash ..just a straight piece of 1/4" copper from bottom of demi out the top to some fish tank tube then to the pump. Just crimped the end with some pliers. Might look at soldering the end and drilling some tiny holes.

Wow that's insane! I had my first lot on aeration for a week and the volume change was negligible but I didn't mark it at the start. Abv was ~62% down from 65%. I used the smallest aquarium pump I could find. I tried to make the bubble size as small as I could get. See the thread that 1 2 linked above.

I found that the aeration completely removed that bity tannin taste spirit gets as soon as it is put onto oak but it still lacked the more complex finishing palate compared to some 2 month old stock of the same recipe (not saying my 2 month old stock was superb...just was much better relative to the new stuff that was aerated).

What about if we cooled the air output of the aging container like a cold finger or micro rc run off a peltier device to help recondense the vapours so the angles don't rip us off. :think:

Or are back at square one :-B

I think you may be thinking of this in the wrong way...the angels are not ripping us off...they are taking away the parts of the spirit we do not want anyway. Ageing makes spirit taste better because the congeners are taken away by evaporation...what you are doing when you aerate is accelerating the process. that is all. Do not regret losing the parts of the spirit you do not really want anyway...makes sense to me. Cheers.
Doc

I understand what you are saying Doc , and i have been using the process i was just thinking about lowndsey's problem with a 50% loss most probably due to high temperature and possibly bubble size . I still think that this process would suit a cooler environment rather than a hot one for retaining the most alcohol . just my take on it Cheers :handgestures-thumbupleft:

yeah i lost about half my product on a 40 degree day. they probably caught some draft from the aircon. there cant have been that much bad stuff in there...

i left 150ml foreshots outside that day and that was bone dry. literally everything evaporated.

I am using this method to age my distillate and my control is already at a stage that one could be proud of in a very short period of time with mimimal loss...dont give up on this method.

1 2many wrote:I understand what you are saying Doc , and i have been using the process i was just thinking about lowndsey's problem with a 50% loss most probably due to high temperature and possibly bubble size . I still think that this process would suit a cooler environment rather than a hot one for retaining the most alcohol . just my take on it Cheers :handgestures-thumbupleft:

I see what you mean...I forget sometimes that living a kilometre above sea level and in one of the coldest places in Australia has some advantages...The evaporation rate is pretty low compared with where some of you guys are... Consider bubbling at night and not during the day, a simple mechanical timer from Bunnings could turn the pump on and off. Cheers.
Doc
Edit...and yes bubble size and flow rates do make a difference... I am using 2 micron stainless air stones, which are quite gentle.

I love this thread!
I don't even have my bubbler yet but getting information like this is priceless, particularly anything that doc has to say, love to see some more videos!

Howdy,

would definitely agree is not a process you'd use on real warm days.

I changed my keg air legs to add mesh/finer holes and the finer bubble seems to induce less loss.

I'd also say it's pointless to try and recover....added a 4"/100mm x 600mm piece of copper on top of keg cleaned so acts like a natural cooling tower.
the stuff that condensated and ran back to the keg lip was err...crap/cat pee.. full tails stink.

bt1

bt1 wrote:Howdy,

would definitely agree is not a process you'd use on real warm days.

I changed my keg air legs to add mesh/finer holes and the finer bubble seems to induce less loss.

I'd also say it's pointless to try and recover....added a 4"/100mm x 600mm piece of copper on top of keg cleaned so acts like a natural cooling tower.
the stuff that condensated and ran back to the keg lip was err...crap/cat pee.. full tails stink.

bt1

Thanks bt1 that covered my question and makes sense. :handgestures-thumbupleft:

So it seem the moral of the story is to aerate in a cool environment with low volume air and as finer bubbles as you can possibly manage.

... and low humidity too :think: