Cleaning pectin from mash tun and still?

[DAD300]

I want to ask the guys who do large or frequent amounts of fruit, how do you clean pectin deposits from your equipment?

I do large and many runs of apple brandy and when I finish there is a certain component of the fruit that leaves a white wax behind. This washes out with hot water.

But there is a component that cooks/burns itself to the interior of the equipment. This layer is red. It doesn't bother me to carry it over to another fruit run , but seems to taint the taste of anything else, say rum.

Any of you have a process other than scrubbing to remove this? boiling seems to just make it harder. I haven't found an acid that breaks it.

[shadylane]

Copper or SS

[still_stirrin]

Have you tried dissolution with mineral spirits? The mineral spirits should dissolve the wax buildup. But be careful as they’re very volatile. The spirits do not need to be hot to work.

You may need a caustic soda wash after the mineral spirits scrub to clean the petroleum products out. Remember, caustic soda is best at elevated temperatures (hot, but not boiling).
ss

[Demy]

I often use caustic soda for deep cleaning, it is very effective on organic material and is very economical... remember to use thick rubber gloves and safety glasses.

[bigbone32]

Rapidase Clear