Running Brandy for first time

[houston_distrillery]

Hi,

We ran a brandy this past weekend, but we didn't use the reflux and just turned our column into a traditional column, but we packed it with halfway from the top and bottom with copper mesh and raschig rings in the middle. We put in 11,250 ml of table wine and set to high heat. At 150 we turned on our condenser and started getting distillate at 173. We collected every 200 ml. On jar 3 we started noticing we were hitting our hearts and changed the temp from high to medium high. We collected two more jars with jar 5 subjectively being our best.

On jar 6 we started to notice a slight burning smell to the jar and it got worse as we hit jar 7 and 8. We decided to shut down on jar 8. Any idea on what we may have done wrong?

[Pikey]

You'll have to explain what you mean by "Changed the temp from high to medium high". We don't know what still you are running, and it sounds like one of the bought ones such as a T500 ?

Also what is a "Burning smell" - I get that when I burn out a drill, or light a fire - what did it smell like ? were you worried you were burnng your still out ?? what temp were you registering (I assume you refer to head temperature)

[houston_distrillery]

Running a 8 gallon pot still on an electric burner, so we changed the temp on the burner from high to medium high to try and stretch out our run. The burning smell was almost similar to a campfire smell. It was our first time running, so we weren't sure if that was normal especially since we weren't getting that earlier even from our heads.

We started getting that smell on jar 6 and the head temp fluctuated from 188.5 to 178 and back to 186. It then rose to 200, peaking at 205.5 before we decided to shut it down.

[Still Life]

Was it the electric burner maybe? Something spilled on a new burner can stink up the area.

[houston_distrillery]

Was it the electric burner maybe? Something spilled on a new burner can stink up the area.

Naw, smell comes from distillate itself.

[Still Life]

Oh, hey, did you do a sacrificial alcohol cleaning run if that's a new still?
It may be construction dirt/oils.
Mandatory water/vinegar boil followed by a sacrificial alcohol cleaning run is mandatory on all new stills.

[shadylane]

We ran a brandy this past weekend, but we didn't use the reflux and just turned our column into a traditional column......Running a 8 gallon pot still on an electric burner

Forgive me, I'm confused as normal
So your running a CM column without reflux also known as running detuned

[Pikey]

Running a 8 gallon pot still on an electric burner, so we changed the temp on the burner from high to medium high to try and stretch out our run. The burning smell was almost similar to a campfire smell. It was our first time running, so we weren't sure if that was normal especially since we weren't getting that earlier even from our heads. ...........

Ok so you reduced the power heating the pot - sounds fine

How do those jars taste - have you scorched something ?

[Edit 205 F is a little early to shut down, most go to 212F or thereabouts - so you've left some tails in the pot - but that's fine - you've got most of teh 2Godd stuff" & you'll get the "feel" as time goes on.

[StillerBoy]

I do red and white wine runs every week, and over the years learned that the wine has to be cleared, as if it were to be bottled, and run on low heat..

I start with full power (5500w), when the temp at the bottom of the column indicates 165 degrees F, I lower the heat to 2000w or 13 amps on my meter, and reflux for half hour to compress the heads out, once the heads are done I basicly run as a pot still until one 186/187 F (bottom temp), then start compressing again for tails until 195 F..

Wine not cleared or push to fast will smell harsh, and the fores and heads have a very strong smell to them..

Mars

[Pikey]

Thanks Mars

I ran a brandy off my "Suppin'wine" a few weeks ago, on my pot and it ran just fine (white wine - not cleared) - certainly no "Odd smells" - I'd like to hear how it tastes - because a little spillage on the plate can migrate to " Hellfire and damnation" quickly and sometimes a "Time Out" might get us back - Or it might be a real problem !

[Pikey]

We ran a brandy this past weekend, but we didn't use the reflux and just turned our column into a traditional column......Running a 8 gallon pot still on an electric burner

Forgive me, I'm confused as normal
So your running a CM column without reflux also known as running detuned

What do you mean by "didn't use the reflux" - we need to know what you are running ! A pot is not the same as a CM or VM or LM in "Reflux mode" - schpill der beenz !

[Shine0n]

Well, it's monday!!! He must have figured it out now.
Hope him the best

[houston_distrillery]

I do red and white wine runs every week, and over the years learned that the wine has to be cleared, as if it were to be bottled, and run on low heat..

I start with full power (5500w), when the temp at the bottom of the column indicates 165 degrees F, I lower the heat to 2000w or 13 amps on my meter, and reflux for half hour to compress the heads out, once the heads are done I basicly run as a pot still until one 186/187 F (bottom temp), then start compressing again for tails until 195 F..

Wine not cleared or push to fast will smell harsh, and the fores and heads have a very strong smell to them..

Mars

I was out of town for the weekend, so didn't get a chance to check on the replies. I think what we did is push it too fast. After all of our research, that's what we've kind of arrived to.