why then do they use perforated for stiping runs? i assumed if they used the bubble plate it would be more like running a fully packed bok and would not cary over as much flavor. I am so happy with mine I just dont want to mess with it.. Kind of like why fix it if it aint broke.rednose wrote:What of the quoted text makes you think this?Kentucky shinner wrote: The bubble cap design is much more suited for Vodkas and gin perhaps.
KS
What CM said is that they use continious perforated stills for stripping and bubbled stills for spirit runs.
Can you link me to any commercial batch flavor still with perforated sieves?
Do you think the bubble cap will carry over as much flavor? Maybe I am thinking wrong, but I would think the perforated plate would work little more like a pot still. I have not reseached this though. I do know of a distillery here in ky that makes a wonderfull whishky and all they run is a pot still, No reflux at all. I have not made it over to Makers Mark burbon distillery http://www.makersmark.com/" onclick="window.open(this.href);return false;" rel="nofollow yet but plan on Ridding my hog over there this spring for a visit. When I do I will find out what they run. I know they have some pot stills but they may also have a plated column as well.
I have not found any comercial distillery here in Kentucky " the home of Burbon" that tells what kind of still they run. I am just going by photos. Most just advertise tripple distilled, that I have seen.