Just starting out and I noticed a few mentions of copper. One in relation to airstill but with little info or context.
Can anyone share some insight or expert opinion on how copper may (or may not) help improve flavour when distilling? Who much, where does it go (botanicals cage?), at what point should it be used in the process, where to source/buy, etc.
I know the airstill has it's limitations, but if there are small ways to improve and/or make the most of it I'd love to give it a go. If even you don't run an airstill, perhaps some of you pro/experienced distillers can offer opinion and advice - what would you'd try?
Thanks in advance,
RR