Boka-NixonStone theory help- long background
Posted: Wed Mar 27, 2019 12:19 pm
I'm an old experienced newbie.
I built my first still about 54 years ago, and first successful one about 4 years later. The pot was a 10 gallon, nickel plated copper, restaurant coffee maker, pre-heater in its previous life. The column was 3" copper tubing, about 30" tall filled with broken up wine bottles. I had a water fed coil inside the top of the column which then necked down through some fittings to a collection tube. I don't remember having any condensing cooler other than just air on the copper. It was propane fired.
I made some drinkable stuff, one time hitting a perfect stars alignment; but that's another story. Having achieved some some proficiency I quit doing that for the next 40-45 years?.
Okay. I now have a 1/4 barrel beer keg, 36" of packed 2" copper and a bunch of heads I made and played with a few years ago. I'm ready to settle on two configurations, a necked down bent top feeding a shotgun condenser, (pot still); and either a Boka-Nixon-stone type or just a short section of column with a cooling coil to insert between the column and head which would make it much the same as I had all those years ago.
So, in the Boka or N-S, the liquid and vapor are constantly passing each other at, or near, a collection point, and the collection rate is controlled by a valve. And if I understand it, that collection rate relates to the purity of the product.
Using the other plan, ( don't know what that's called), with a cooling coil atop column packing, and collecting only what goes above that, all of the commingling happens below that coil. The collection temp can be exactly monitored.
Is one vastly superior to the other, and if yes, how/why.
What am I making?
I have an interest in rum right now and I can do that with just the pot, but my interests and attention wander.
I built my first still about 54 years ago, and first successful one about 4 years later. The pot was a 10 gallon, nickel plated copper, restaurant coffee maker, pre-heater in its previous life. The column was 3" copper tubing, about 30" tall filled with broken up wine bottles. I had a water fed coil inside the top of the column which then necked down through some fittings to a collection tube. I don't remember having any condensing cooler other than just air on the copper. It was propane fired.
I made some drinkable stuff, one time hitting a perfect stars alignment; but that's another story. Having achieved some some proficiency I quit doing that for the next 40-45 years?.
Okay. I now have a 1/4 barrel beer keg, 36" of packed 2" copper and a bunch of heads I made and played with a few years ago. I'm ready to settle on two configurations, a necked down bent top feeding a shotgun condenser, (pot still); and either a Boka-Nixon-stone type or just a short section of column with a cooling coil to insert between the column and head which would make it much the same as I had all those years ago.
So, in the Boka or N-S, the liquid and vapor are constantly passing each other at, or near, a collection point, and the collection rate is controlled by a valve. And if I understand it, that collection rate relates to the purity of the product.
Using the other plan, ( don't know what that's called), with a cooling coil atop column packing, and collecting only what goes above that, all of the commingling happens below that coil. The collection temp can be exactly monitored.
Is one vastly superior to the other, and if yes, how/why.
What am I making?
I have an interest in rum right now and I can do that with just the pot, but my interests and attention wander.