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Re: Bye bye T500 Pot still, hello...
Posted:
Fri Mar 11, 2016 5:42 pmby Professor Green
Not yet mate, I'm not schedules to make any more pot stilled spirits for a little while. My next run will be MacRum through 4 plates.
Cheers.
Prof. Green.
Re: Bye bye T500 Pot still, hello...
Posted:
Wed Apr 13, 2016 2:43 pmby hillzabilly
G-day mate ,just lookin at your set up ,if you were to use two of the 90' by 3/4 inch elbows from the 2inch to 3/4 reducer on the end of the condencer ,you would not need the lab stand for the parrot,extra weight on the still tho may be the reason you did it like that.cheers hillzabilly :handgestures-thumbupleft:
Re: Bye bye T500 Pot still, hello...
Posted:
Wed Apr 13, 2016 8:30 pmby Professor Green
Great suggestion mate. You're quite correct in that one of the reasons I did it like that is the parrot does add extra weight making the whole assembly ever so slightly top heavy and although it is still quite well balanced, I'm not comfortable with it like that. The other reason is that my 90 deg bends are actually slightly more than 90 deg so the body of the parrot ends up on an angle pointing away from the boiler and the spirit hydrometer scrapes on the rim giving me dodgy readings. The retort stand allows me to set it up nice and straight.
Cheers,
Prof. Green.
Re: Bye bye T500 Pot still, hello...
Posted:
Wed Apr 13, 2016 8:39 pmby Professor Green
captainmorgan36 wrote:Just wondered if you done a run through it now, and how it came out?
I ask, because I am thinking about replicating it!
Ran a batch of absinthe through this configuration last night captain and it ran like a dream.
Cheers,
Prof. Green.
Re: Bye bye T500 Pot still, hello...
Posted:
Wed Apr 13, 2016 8:46 pmby rumsponge
Prof, do you have a recipe for your absinthe ? vapour infusion or maceration ?
cheers rs
Re: Bye bye T500 Pot still, hello...
Posted:
Wed Apr 13, 2016 9:44 pmby Professor Green
I basically use a scaled own version the Pontarlier recipe that appears in the 1899 Treatise on Liqueurs text (A. Bedel) but with some small modifications/additions and without the colouration step as I'm only making blanches at the moment due to a lack of colouration herbs.
I macerate then strain the herbs into a hops bag and suspend them in the vapour path just above the liquid. I would suspend the in the liquid but I'm only doing really small runs at the moment and there is not enough to do that.
The key to getting good results with absinthe is to use the highest possible quality herbs you can get and to make sure you don't burn them in the boiler.
Cheers,
Prof. Green.