Height to introduce wash in continuous still?
Posted: Mon Oct 10, 2011 6:32 am
He all, greetings from South Africa. first post here, been following this wonderful site for about a year now.
I have built a standard stainless boka. I have a potential 120L 10% wash bubbling away thanks to birdwatcher,, Wondering about your guys opinions on continuous distillation...
My boka reflux column is 63cm (~25in) and diameter 5cm (~2in) stuffed with copper scrubbers. It has a 3000W element, fully controllable. The cooling coil can easily handle anything 3000W can throw at it.
1) For continuous stripping runs only: Should I just put a wash 'introductory hole' right below takeoff point to get a speedy stripping run or will it vastly improve final product if I make it lower down and allow a rectifying section to strip tails?
I hear you should dilute the product to 40% anyhow when doing a proper secondary reflux.
2) I do not have a digital thermometer to measure the temp of the boiler. I have been relying on low-end 'analog?' cooking thermometers to measure the 78 at takeoff point. Is it possible to efficiently run in continuous mode without an accurate reading off the boiler?
(I get maybe two, max three degrees off which is obviously bad for detecting precise drops below 100).. I suppose I could admit defeat and buy an accurate digital one but for short term, I really want to get that 120L out of those drums (heheheh) so any advice on that?
Thanks in advance guys.
Oh and feel free to ask add info, pics (not the prettiest lady) and anything else.
I have built a standard stainless boka. I have a potential 120L 10% wash bubbling away thanks to birdwatcher,, Wondering about your guys opinions on continuous distillation...
My boka reflux column is 63cm (~25in) and diameter 5cm (~2in) stuffed with copper scrubbers. It has a 3000W element, fully controllable. The cooling coil can easily handle anything 3000W can throw at it.
1) For continuous stripping runs only: Should I just put a wash 'introductory hole' right below takeoff point to get a speedy stripping run or will it vastly improve final product if I make it lower down and allow a rectifying section to strip tails?
I hear you should dilute the product to 40% anyhow when doing a proper secondary reflux.
2) I do not have a digital thermometer to measure the temp of the boiler. I have been relying on low-end 'analog?' cooking thermometers to measure the 78 at takeoff point. Is it possible to efficiently run in continuous mode without an accurate reading off the boiler?
(I get maybe two, max three degrees off which is obviously bad for detecting precise drops below 100).. I suppose I could admit defeat and buy an accurate digital one but for short term, I really want to get that 120L out of those drums (heheheh) so any advice on that?
Thanks in advance guys.
Oh and feel free to ask add info, pics (not the prettiest lady) and anything else.