Wow, much different experience than running quick at 1300W for the low wines. Before this, I did quick stripping of multiple sugar washes to low wines and ended up with 16L at 40% (with cuts made). To the low wines, I added baking soda (bicarbonate) and let it sit for a few months.
For the slow run, I took the 16L of low wines, and added 4L of tapwater to refresh the mix and keep it under 40%, and act as a sort of buffer.
My setup:
- 2-inch diameter column Bokabob (similar to Pikluk's, with old design placement of thermometer below plates)
- one-and a half-times, 1/4 inch copper coil wrapped condenser that drops in the top of the column
- Brewhaus Stainless Kettle and fittings (kettle insulated with aluminum windshield reflector and bungee cord)
- Waring Pro Hot Plate (1300W)
- Dimmer Switch (rated for 1500W) to control hotplate temperature-cycling (butchered an extension cord- to work with hotplate and dimmer)
- Pond pump with tubing to condenser
- cooling water reservoir (bathtub)
- 2 digital thermometers (one under collection plate, one at top of column)
- Parrot w/ proof and traille hydrometer (alcoholometer)
- Stainless steel funnel
- Stainless Steel Scrubbers (column packing, and to loosely cover the top of condenser)
- various labelled glass containers
After about 110ml/210ml of of foreshot/heads removed, I collected a little over 5L at 95%. I could have collected the last bit and the tails, but at that point was getting tired, and decided I had enough and shut it down.
Next batch, I'll reflux a bit less and increase output rate, and compare the 'taste.'
I let everything air out for a day. I used freshly made distilled water (from a home appliance)...and then filtered the distilled water through a Brita filter. Never needed any carbon for the spirits though.
Then I diluted to 42% as per the calculator on the site.
End Result: Remarkable! Smooth, silky and perfect. No off-taste at all.
Perfect.
- Parrot setup with proof and traille hydrometer... and some creativity.
