Home Distiller

I ran a new reflux distill with just water in the keg. Was i supposed to run cooling water or not? I didn't just let it reflux and had a lot of steam out the top of the column. I am using a propane burner. How do I know how much heat and cooling water to use? This time I just blasted heat to let it clean.

A lot of guys use a vinegar/water mix. I have used a product called PBW (powdered brewers wash) that most home brew shops carry, mixed with water and run through the still. I ran hot steam through the still for about 30 minutes. As for running cold water through the condenser, do that just to make sure it can knock down the steam. The steam is what you want for a cleaning run.
myerfire

Hi fryguy, A cleaning run with water is cleaning run, steam everywhere is cool, however when you are running a alcohol wash, steam is very, VERY bad. Alcohol vapor is explosive in high concentrations.. You will use the cooling water to stop any steam (alcohol vapor) coming out of your still. How much heat and cooling depends on what design still you have. There is many different reflux still designs..

What design are you using??

EDIT: wow myerfire, you beat me to it.. It must be early morning where you are?

Plonker, I may have beat you, but you gave a more thorough response. It is 9:20 Wednesday morning.
myerfire

Is 9:20 in the morning too early to start drinking??

EDIT: Sorry 12:30am thursday here.. I.. must.. stop .. drinking.. vodka.. and... sleep!!

I made a reflux off the plans on this website.2" pipe with a 3" off the T, with coil on that side.

A nixon-stone??

Can you post a picture or a link?

I am sitting at 99 degrees C. Still getting steam out the top. Just running vinegar water with cooling water. Is this normal or what do I change???

If yer runnin' water, and ya get some steam out the top, it's not the end of the world as it'll take ALOT of coolin' water to knock down all the water vapour.

When ya run an alcoholic mash or wash, it'll be way easier to knock down all the vapour. And it's SO IMPORTANT that ya knock down 100% of the alcohol vapour.





I wish ya luck.

dont know the name of this style reflux but here it is. I ran water and vinegar. Could not get the temp above 99.9 C and had alot of steam no matter how much gas or cooling water I ran. Will this change with mash vs. water? dont want to waste the first sugar run if I dont have to.

Thanks

fryguy17601 wrote: Will this change with mash vs. water?

Yes.

Alcohol vapour condences into liquid MUCH easier than water vapour.

Fryguy, keep in mind you won't be collecting anywhere near that high of temperature. I collect from 78 to 82*C
myerfire

Oh OK, I forgot what the collecting temps were. I also just remembered I didnt have any copper scrubbers in the main column. I dont know if that will make a difference or not.

On that subject, how up the column and how tight to pack? That is my next step before I run it again.

and how do I know when the mash is done fermenting? The bubler has slowed down. I started it on Sunday with the 48 hour turbo yeast. Does it hurt if I leave it sit longer in the bucket.

Thanks for all your help

As for the scrubbers, I can't really answer that. I use copper mesh from Brewhause, it comes in a 30' piece, you fold it into a piece 3' long and it is good for three feet of a 2" column. It fits snug, but not tight, it'll hold itself in place without sliding on it's own. As for your fermentation, when the bubbling has almost stopped, check the specific gravity, should be around 1.000 depending on what you are fermenting, I also do a taste test, if it is still sweet, there is still alcohol to be made.
If you can't get to distilling after fermentation is finished, it's not a big deal, just don't open the fermenter up and let air in. The CO2 will have formed a blanket on top of your mash to protect it. I've let mashes/washes sit for a week to 10 days without any problems. Usually once fermentation is done, I'm dying to run it.
myerfire

That design is a Nixon Stone offset head valved reflux column... Say that three times fast... Or call it a VR/LM as it is also known as a Valved Reflux Liquid Management design... It's a VR because it uses a valve to control the amount of reflux... It is a LM because you collect liquid which is also controlled by a valve when two valves are implemented... With a single valve design you collect from just above the reflux control valve, essentially the overflow of what doesn't get returned as reflux... This configuration is also called RLM, or Reverse Liquid Management... Confused yet...???

Seriously, by the sounds of and number of questions, I'd suggest doing a bit more research before proceeding much further... You need to know what you're working with, what to expect, and what surprises may creep up... It's too late to do research and ask questions after you make a drastic mistake and end up blowing yourself up...

Scrubbers should be packed loosely but not so loose to allow voids within the packing... For this design you should pack to within a column diameter of the take off branch for best results...

Good luck...