Experience reveals that a wash may have only a volume of 15% that’s drinkable. (Approximately, based on the ABV. +/-. Depending on the wash used but you get what I’m saying that it’s a small % of the full total volume that’s distilled )
My question is what effect does the time period and heat temperature of distilling have on the chemical composition of the wash ?
Does the extended heating process affect the wash the way it does with ‘cooking’ other organic substances ?
Does the effect of heating 30 litres up to an evaporation point create a higher level of unpalatable chemicals ?
Imagine a still where the wash isn’t heated like a ‘storage’ heater but more like a ‘continuous’ heater where the wash flows along a Pipe and is heated to the evaporation point and new wash is introduced....
You’d be heating a much smaller volume in the pipe using less energy, the wash wouldn’t be subjected to long heating periods potentially changing the chemical composition and the tails would be constantly removed from the still so they don’t mix with the fresh wash as it evaporates.
Horseshit or potential ?