Decreasing heat vs. Reducing outflow

[Santa Cruzin]

Using a Liquid Management Design (like Bokabob or Rad's small scale combo) How do you know that the back flow is not accumulating too much when you reduce the outflow? I.e. When I am running my low wines through the still for a final product and liquid starts coming out too quickly, do I reduce outflow or decrease heat? Both? And why? Thanks

[maheel]

the valve controls the outflow

you need to work out what rate off outflow is best for the still (by running it under diff valve settings and heat settings etc)

you then open the vlave to X rate and you get X % product
this creates a reflux ratio = for every X in output X goes back down the column as reflux

you may need to reduce heat depending on some factors


this is very basic info, i suggest run the still on a test / cleaning run
then you will see how it works and it all makes better sense (well it did for me)

oh and welcome Santa Cruzin

great link below
http://homedistiller.org/wiki/index.php/Boka_Refl ... w_To_Build" onclick="window.open(this.href);return false;" rel="nofollow