New to practical distillation
Posted: Sun Mar 06, 2011 11:25 pm
Hello everyone,
I'm from the USA near the border of canada in a place that does not have a region label. It is neither midwest, nor northeast/west, nor mountain. Anyways...
I've been reading/studying/reviewing/following homedistiller.org's information seriously since 2004. I've been homebrewing since 2006 and the friend who got me started in brewing is now a brewmaster at a popular microbrewery. I bartended for 2-3 years (primarily liquor, not so much beer) before going to a real university. I'm currently studying chemical engineering, and distillation is the bread and butter of my coursework. However, while I can now design a "separations unit" (industrial still, usually for hydrocarbons) for almost anything on paper, none of my formal education or work experience prepares me for making a great <20 gallons home still.
First: I've read everything at homedistiller.org at least twice (most much, much more), but I only just discovered the forum. Now that I have a set timeline for building my still after years of brainstorming, I'd like practical feedback. I plan to build the still right around 6 months from today.
Second: I'd like to design a reflux/fractional column still. I'm strongly considering using a keg for the bottom of my still. A 7.5 gal 1/4-barrel feels like a good size to me. I'm also strongly considering installing numerous (5-10) thermometers along the length of the column. It would be great if my setup allowed sensor input to a computer for recording and analyzing. I don't know if I want LM, CM, or VM.
Third: I'm not interested in just making cheap-as-dirt neutral spirits - I can get that at the store. I want to make better liquor than what's available commercially, and I'm willing to put in the work day after month after year to make it happen. I'm willing to spend the money to make the still right the first time. I want to make every type of liquor, from vodka to tequila, and I believe that this should be possible from a fractionating column if I carefully blend various stages of distillates.
Fourth: Safety first. I don't do anything unless I understand it inside and out. Risks are best left on the card table or the football field.
So, I guess I'm just saying hi.
If anyone has any links to the types of stills I'd be interested in, could you please post them? Anything involving kegs, fractionating columns, or even vacuum distillation (for enhanced flavors) would be appreciated.
DTDS
I'm from the USA near the border of canada in a place that does not have a region label. It is neither midwest, nor northeast/west, nor mountain. Anyways...
I've been reading/studying/reviewing/following homedistiller.org's information seriously since 2004. I've been homebrewing since 2006 and the friend who got me started in brewing is now a brewmaster at a popular microbrewery. I bartended for 2-3 years (primarily liquor, not so much beer) before going to a real university. I'm currently studying chemical engineering, and distillation is the bread and butter of my coursework. However, while I can now design a "separations unit" (industrial still, usually for hydrocarbons) for almost anything on paper, none of my formal education or work experience prepares me for making a great <20 gallons home still.
First: I've read everything at homedistiller.org at least twice (most much, much more), but I only just discovered the forum. Now that I have a set timeline for building my still after years of brainstorming, I'd like practical feedback. I plan to build the still right around 6 months from today.
Second: I'd like to design a reflux/fractional column still. I'm strongly considering using a keg for the bottom of my still. A 7.5 gal 1/4-barrel feels like a good size to me. I'm also strongly considering installing numerous (5-10) thermometers along the length of the column. It would be great if my setup allowed sensor input to a computer for recording and analyzing. I don't know if I want LM, CM, or VM.
Third: I'm not interested in just making cheap-as-dirt neutral spirits - I can get that at the store. I want to make better liquor than what's available commercially, and I'm willing to put in the work day after month after year to make it happen. I'm willing to spend the money to make the still right the first time. I want to make every type of liquor, from vodka to tequila, and I believe that this should be possible from a fractionating column if I carefully blend various stages of distillates.
Fourth: Safety first. I don't do anything unless I understand it inside and out. Risks are best left on the card table or the football field.
So, I guess I'm just saying hi.
If anyone has any links to the types of stills I'd be interested in, could you please post them? Anything involving kegs, fractionating columns, or even vacuum distillation (for enhanced flavors) would be appreciated.
DTDS
