Re: still maintainence & sulphides (renamed)
Posted: Sun May 18, 2014 10:38 pm
TheMechwarrior wrote:Top thread Mac,
Got me thinking about how to get the best out of the still without having to pull everthing apart and scrub etc.
At the end of the day there's no foolproof way to avoid the need for cleaning, build-up will occur.
You can always add more copper to the internal surface area and prolong the need for a clean, but the eventual clean cannot be avoided.
What would be interesting is to note at what point during continous use and only a water rinse in between, at what point the user could detect the carryover of sulfides into their drink.
We may find we are over-cleaning, until you do the test I guess you won't know?
Mac, how many runs did you put through and did you pick any flavour taints towards the end?
I think the colour is a dead give away mate, I check my plates after every few runs and would never let them get as bad as mac has in this example.
Being a whiskey drinker with a 5 plater there is always one clean plate to use as reference :handgestures-thumbupleft:
I got a few hundred litres to run before cleaning but the first clean will be as above- acid bath
I think if you run light flavours through to heavy flavours and have a system going, then dismantle and deep clean it after the last rum, this will see you through without over cleaning like some blokes