Commercial stills and copper

[crazyk78]

Guys been reading this forum for a long time and the advice is to get copper into the vapour path the allow the oxidation of sulphides.

So how do the commercial distilleries do this in their SS setups. Just watched a doco and they only had SS.

[LWTCS]

Guys been reading this forum for a long time and the advice is to get copper into the vapour path the allow the oxidation of sulphides.

So how do the commercial distilleries do this in their SS setups. Just watched a doco and they only had SS.

Depends on the product being made and also the care taken during fermentation.

Also, with just a bit of simple chemistry one can easily sequester sulfides with out copper. Check out what wine makers do.....

Copper is not the be all to end all. Not at all implying that copper is over rated. Only that it a a traditional material.

[LWTCS]

See what the Russians and the Poles have concluded when it comes to vodka also.

[The KYChemist]

While their set-ups look all stainless, I know for a fact they get copper in there. Exactly how, I couldn't say. Don't know for sure. What I do know is this... A major distillery ordered three pallets(48"x48"x32"), of 1" x 1"diameter cut copper pipe, from the company I work for. We suplly industrial pipe, fittings, and supply for just about every distillery you can think of.

[crazyk78]

Well it must be like a column packing then not visible from the outside

[SoMo]

Some use SS for strips then copper for spirits saw that the other day on my tour.

[Bagasso]

If you don't have them in your wash you don't need to do anything.

[Brendan]

If you don't have them in your wash you don't need to do anything.

Not even the simple chemical sulphide removal that LWTCS mentions from winemaking principles?

Just wondering your basis for this comment. I have always used copper stills, but it interests me none the less. One time I was looking at buying an SS still, and lining the inside walls with copper sheet. Of course in a plated column, you can just use copper plates to provide the required/desired contact.

[LWTCS]

If you don't have them in your wash you don't need to do anything.

Not even the simple chemical sulphide removal that LWTCS mentions from winemaking principles?

Just wondering your basis for this comment. I have always used copper stills, but it interests me none the less. One time I was looking at buying an SS still, and lining the inside walls with copper sheet. Of course in a plated column, you can just use copper plates to provide the required/desired contact.

I'm pretty sure Bagasso is implying that an optimal fermentation can greatly minimize sulfides. Also when distilling at very high purity level the sulfieds are far less influential.

[Brendan]

Oh right, thanks Larry.

I thought 'them' was copper, but they were sulphides...now I get it

[emptyglass]

I like copper myself. I know a few guys with stainless stills, they seem to make a product they are happy with, but the guys i know with copper stills love the stuff they make.
I ask myself why the big guys still use copper. Its more expensive, its more problematic to fabricate, it takes more upkeep. I think it makes a better product, but thats just me.
I guess its traditional for a reason.

[Bagasso]

I'm pretty sure the patina in the vapor path keeps copper from reacting with sulfides. Ran a funky wash a couple weeks ago and 10 feet of copper coil didn't help.