Zak Griffin wrote:I've said it before and I'll say it again; if you want anything but neutral, any money you spend on a still that ISN'T a bubbler (or can be used as part of a bubbler) is money you have wasted.
Go FSD.
scythe wrote:Its the beauty of a bubbler.
Reduce the number of plates and the %ABV reduces and flavour increases, if you run it faster the ABV will drop but you will possibly get smearing of the hearts with heard and tails, which is true of all stills.
What do you mean by "authentic" ?
Irritable wrote:Zak Griffin wrote:I've said it before and I'll say it again; if you want anything but neutral, any money you spend on a still that ISN'T a bubbler (or can be used as part of a bubbler) is money you have wasted.
Go FSD.
I know my direction - I'm sourcing a keg as I type this and I'll be following the direction everyone else is going...my friend on the other hand is convinced of his direction and nothing i can do/say to stop him, he is doing what he will be doing - he even refuses to join up here, i assume because he either knows it all, or believes a HBS will not steer him wrong. :angry-banghead:
BUT before I get to see a bubbler in my little hands, before i can understand the benefits in person...I'd like to know more.
Everyone acknowledges that a bubbler is the best type of still out there, but I am still(get it) - even after a fair amount of reading - trying to understand why and how the bubblers are so effective.
I see the vapour paths on videos and understand the interaction between the refluxing liquid hitting the rising vapours etc and i can see a lot of stripping potential - but I am not sure i understand the flavour retention but am learning that as well.
What about time ? what about water - are there not two water inputs and outputs to a bubbler ?
I read that bubblers can pull high ABV and still retain flavour - but what if this is not what someone is after ? Maybe someone wants to pull "authentic ABV" from a traditional still set up - is it possible to run the bubblers like this - or is that their beauty, complete versatility ?
Irritable wrote:I know my direction - I'm sourcing a keg as I type this and I'll be following the direction everyone else is going...my friend on the other hand is convinced of his direction and nothing i can do/say to stop him, he is doing what he will be doing - he even refuses to join up here, i assume because he either knows it all, or believes a HBS will not steer him wrong. :angry-banghead:
BUT before I get to see a bubbler in my little hands, before i can understand the benefits in person...I'd like to know more.
Everyone acknowledges that a bubbler is the best type of still out there, but I am still(get it) - even after a fair amount of reading - trying to understand why and how the bubblers are so effective.
I see the vapour paths on videos and understand the interaction between the refluxing liquid hitting the rising vapours etc and i can see a lot of stripping potential - but I am not sure i understand the flavour retention but am learning that as well.
What about time ? what about water - are there not two water inputs and outputs to a bubbler ?
I read that bubblers can pull high ABV and still retain flavour - but what if this is not what someone is after ? Maybe someone wants to pull "authentic ABV" from a traditional still set up - is it possible to run the bubblers like this - or is that their beauty, complete versatility ?
Si
WTDist wrote:Pretty sure Irratable has left the bulding :)) :)) :)) :))
McMelloW wrote:Because I brew beer I have bought a Grainfather. And also the Alembic Top with it..
The GF is fantasic for brewing beer or mashing a whisky wash.
The Alembic Top for the T500 fits also on a GF. See the picture of my set up.
It works OK for distillig. However I changed a few thing.
The heating elemnts are 2000W and the condenser with the Alembic is only 30cm. This combination is not ideal. The heat is too much for the short conderser. IMHO
So I made a new column and uses miy own Liebig condener (60cm). The conection is very simple The nut for the condeser is 1.5" male thread. Just bought a connector 1.5" internal thread to 22mm copper. No changes are made to the dome or the original condenser
When I do a spirit run I use a little power controller to reduce the heat. The spirit comes out a bit slower. It all works to my satisfaction
Next step is to build a 2"boka and put it on the dome. I am already collecting the materials.
I know things can be different and cheaper. This is my way of distilling for a number of reasons.
wiifm wrote:In MY view, there are two major differences between pot stilling and plated column stilling.
Time distilling: If you're pot stilling, the likely process is going to be do 3-4 stripping runs until you have enough low wines to charge the boiler, then do a slow spirit run. If you're running a 50L keg, probably 2-3 hours per run. It makes for a long weekend. Where will you store the low wines in the meantime? Do you have enough / big enough fermenters to fill the boiler 3-4 times?
If you're using a plated column, add your wash, do a spirit run. Repeat next weekend.
Smearing: If you're pot stilling, you have little to no control over smearing, so what do you do? Tight cuts? Longer on oak? With a plated column, the heads and tails are compressed, leaving room for a wider hearts cut.
If you want 'authentic abv', run with less plates. Yes that is the beauty of a modular setup.
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