Brandy look,taste and smell?

nv_hunter · Post by **nv_hunter** » Thu Nov 22, 2007 10:56 am

I am very new at this and have been gaining tons of knowledge from other members here. i am running now with 12 L of cheap burgandy wine. It has almost no smell and doesnt bite my nose when I smell it. When I pour it into a glass container it has an oily look to it. Is this what it is supposed to be like? I kind of figured it would curle my nose hair when I smell it.

CoopsOz · Post by **CoopsOz** » Thu Nov 22, 2007 1:12 pm

Something is not right, the heads should definitely curl your nose hairs. The distillate should be crystal clear, there must be a leak or your condenser is not performing.

Post by **Tater** » Thu Nov 22, 2007 3:19 pm

sounds like your running it to hard and gettin tails

Post by **blanikdog** » Thu Nov 22, 2007 5:46 pm

I make a bit of brandy from bottled wine and it has always come out crystal clear as Coops said. It also has quite a 'nose' to it.

It seems as though you have gone far to far. One has to be careful to ensure that we don't get greedy. How did you do your cuts?

blanik

nv_hunter · Post by **nv_hunter** » Thu Nov 22, 2007 6:42 pm

Ok here was my whole process. I bought the wine(12L) and placed it in the still. Useing a propane burner I turned the heat all the way up and turned on the cooling system. temp stayed low at the top of the column untill it made a big jump to 180 and slowly climbed to 202.5 and stuck there. At that point it doesnt matter how low I turn the the heat it stays at 202.5. I keep the water cool and let it run. There isnt any steam comming out. only liquid. The first bit had a tiny bite to the smell but none to the taste.

I was wondering if it has anything to do with the packing? It has stainless steel wool up to the first water pipe that crosses through the column.

showrguy · Post by **showrguy** » Thu Nov 22, 2007 6:51 pm

go to your other post at "mash, ferment and distill"..
i think i answered most of your issues there. (except the dirty still issue)
i'd write it here too but i aint no typist....

p.s.
damn, i ate too much today...

Post by **blanikdog** » Thu Nov 22, 2007 7:35 pm

You can forget anything I have said. I'm only a simple potstiller and have no idea about reflux stills.

blanik

nv_hunter · Post by **nv_hunter** » Sat Nov 24, 2007 7:04 pm

After all the post's and reading ALOT, I have concluded that with the temp at 202.5 I was boiling water along with the alcohol. If I drop the temp down to 178 I will only steam the spirt.

nv_hunter · Post by **nv_hunter** » Sat Nov 24, 2007 8:53 pm

Ok I just made a run useing the new info. The top of the column is 175 and the top of the keg is 200. It is makeing what seems like high proof spirt. I used the shake method and it left no bead in the jar. Thanks for all the help!!