I'm about to build a still and I'm wondering whether I should add a "Gin basket" or not. I'm living in Thailand and we have lots of fruits at home, papaya, jackfruit, rambutan, lychee, various mangoes, bananas, pineapple, coconut, orange, pomelo, lime... I will also grow sugar cane, grapes, strawberries and corn...
I searched the forum but could not find that much information about gin baskets. What is better, infusing (macerating) in high abv alcohol then distillate (German Himbeeren=Raspberry Geist), or put fruit into a gin basket? The design would be an 8”x250mm gin basket (stainless steel asparagus cooking pot from Germany) just above the boiler, then several (7) 6”x230mm similar pots as bubble plates, and the last one as dephlegmator. Just imagine a pot upside down, the bottom being the plate, with a Ø 3" copper cap as 'bubbler', a Ø 2" riser and a Ø3/4"x150mm downcomer.
There will be 5" sight glasses, does someone know how to draw the Elliptical section on the 6” pot for the junction with the 5” sight glass? Hopefully 5" spud ferules are long enough, otherwise, I'll need to reduce to 4" sight glasses.
Beside this there will be a 3" packed column to produce clean vodka (hybrid Bokabob+VM), the column could also come above the 8" gin basket (tri-clamps reductions and fittings).