Hi there. I read somewhere a while back that brandy stills often have expansion chambers in the column to improve the flavour a bit. any ideas on what sort of minimal setup would be needed to make a noticeable difference?
right now my still has a column that goes up about 10 inches, and then turns 90 degrees for about a foot and a half before going into my "super-gattling-shotgun-of-doom" condenser. I have a whole whack of copper sitting around as well as about 6 feet of 2 inch copper pipe. what kind of volume would I need to introduce to get a decent effect? could I just cut a 3 inch length of pipe and mount it halfway up the column? another idea I had was to hammer out some copper sheeting using a discer blade (flying saucer shaped farm implement) as a mould. if I took two pieces of this and soldered them together I could get something that looked like a flying saucer.... does the shape matter? do I want something like a sphere, or more like I football? I think I have seen all sorts of photos, but very little information on what is actually going on with this...
any ideas or thoughts would be stimulating!!!
skoop
expansion chambers?
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