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Orris is used as a fixitave in gin it's contribution to overall flavor is small imo. Most gins contain it for that reason. Orris has also been used as a fixative in the perfume industry for hundreds of years. I've read stuff that says that there is absolutely no scientific evidence that it fixes fla...

Welcome aboard Patchy.

Maybe nor such a new thing.
https://www.thewhiskyexchange.com/p/204 ... tre-bottle

Bolverk wrote: ↑Sun Apr 14, 2024 9:31 am I did go on a rum fueled rant on people putting bananas and pineapple in their rum wash..

I've been there to.

Alzahra888 wrote: ↑Fri Apr 12, 2024 4:21 am Ill just run this sweet n sour solution and leave you alone.

Excellent idea ......learn from your own mistakes as I did .

See above.
EDIT, there should be no sugar left if it has not fully fermented, sugar or no sugar,,,,,no mouth pucker then its not done and not ready.

How about you just forget all the fancy gadgets, dip ya finger in that wash, then shove the same finger in ya mouth.
If it tastes bad enough that it makes ya face pucker then it's ready for the boiler.
Stop over thinking shit.

Love NC been there before, if times were different it would be tempting.

If the shit really ever did hit the fan, people would drink anything that came off the stills spout, " people wouldn't be quite as fussy with cuts and aging" Those who knew a bit about this hobby and had some experience would have better trading and or bargaining power. Anything that could...

1) First I saw a post that say that you need to put you still in full reflux (15min to 1h) before any distillate come to stack the column that I get it. But then it says to collect foreshot, then put in full reflux (5-10min), then collect heads, then full reflux, then collect heart, then full reflu...

You can use half of that or even less in a 30 L ferment , it will just take off a bit slower.

Welcome to the forum Alucmirat. It's a forum requirement that if you wish to talk about stills / /boilers bigger that 30 US Gal that you include your distillery licence Number at the bottom of you posts. DSP number. 600L is much much more than 30 gal. If you go to edit profile, then add it to your s...

It's just much easier to get a decent hearts cut out of a larger boiler charge imo.
I've always found it harder / more fiddley to work with smaller amounts
Some people might disagree but that's what I find.

Nicely spotted Yummy, I hadn't noticed that.

Let's get back on topic.

MarkChap wrote: ↑Thu Apr 11, 2024 2:02 am That leaves me with low wines at a total of 12.5lt @ 45.2%abv

Going to be hard to get much out of a boiler charge of that size IMO.
Strip a couple more washes then load that boiler up.

A quarter turn even with four plates and a needle valve makes a big difference on my stills.
That's a cool paper Shady, don't think I've ever seen that one before.
https://welchem.com/fileadmin/pub/WelCh ... 2021-1.pdf

You think it's more practical/cheaper to just pack the 4" I have like Yummyrum said, as opposed to buying a 3" column, packing, and adapter for my 4" boiler? I have no idea, I've never tried packing a plated column to find out, you would have to remove all of the plates though. I do ...

A Happy medium would be a 3 inch packed column of the correct length.
It should be good for around 3lph at azeo.
That equates to 6lph or better of 40-45%.....that should be enough to keep most folk in drinking stock.

Oh man… isn’t 2-2.5LPH about the same output as on a packed 2” CCVM column? I think you have lot of learning to do, this isn't a hobby you can rush. As Otis has just pointed out most people run 2 inch packed columns slower that 2 lph if they want a good neutral product. Push any column still, be it...

Couldn't possibly be marketing could it?

5.5L per hour is a crazy speed, noone I know runs a 4 inch at that speed.
As Sporacle pointed out, 2-2.5 lph is about what they handle well.

Thanks Moose I seem to have somehow skipped over that part more than once. If that is the case I'd be inclined to try running straight wash as an experiment to see what happens. Plated colums also dislike breezes, especially cold breezes. My guess is that ,that one is getting plenty of breeze in its...

I feel like I'm banging my head against a brick wall here I'm 100% sure you are......your only going to hurt your head for no result. No comprehend that pipe sizes and fittings are not the same in every corner of the globe, and that some of us have to make the best of what is available to us and wh...

Nice work on the upgrade BlueJ

fiery creations wrote: ↑Sat Apr 06, 2024 12:21 pm my first neutral spirit run

Does this mean you are running straight wash or low wines,, most folk running plated columns run straight wash.
Would just be handy to clarify that.

Remove a few plates, try with 6 or 7 and see if there is a difference or not. Bubble plates will stay loaded with very minimal reflux from my understanding/ what I have been told. In a cold climate with a tall column you may be able to run without any forced reflux at all. I'm only guessing at some ...

My gut feeling is that it's a relatively recent term for this type of still, probably thought up by the people marketing them. I'm sure if I'm wrong someone will tell me fairly quickly. I've seen plenty of remarks from some of the more experienced distillers saying it's not a great design, even if y...

The subject of these types of stills has come up before.
viewtopic.php?t=67246
Even if the glass jars are replaced I've yet to see anyone say they are a great design.

I'd use close to the normal amount, you cant beat a Juniper forward gin imo. These so called "Modern Gins" that are stacked all over the shelves of bottle shops world wide seem to be all about marketing, rather than flavorsome Gin. Some of them don't even taste like gin , more like flavore...