Distillers Wiki - User contributions [en]

Crossflow Condenser

2017-09-20T21:00:38Z

Opdog: Created page with "A crossflow condenser is an older and somewhat dated condenser design. The design is T-shaped and sits atop a column still. Vapor flows across a set of water filled tubes...."

A crossflow condenser is an older and somewhat dated condenser design. The design is T-shaped and sits atop a column still. Vapor flows across a set of water filled tubes. The vapor condenses on the tubes and drops to the bottom of the condenser and is then sent back to the boiler generating more reflux or is drawn off at the product end. The shotgun condenser can be though of as an inverse, vertical version of a crossflow condenser.

[[File:Crossflow Small.jpg|thumb|120px|right|Crossflow Condenser]]

[[File:Jackson Crossflow1.jpg|thumb|120px|right|Jackson Crossflow Condenser Build]]

[[File:Jackson Crossflow2.jpg|thumb|120px|right|Jackson Crossflow Condenser Build]]

[[Category:Equipment]]
[[Category:Glossary]]

File:Jackson Crossflow2.jpg

2017-09-20T20:32:25Z

Opdog: Jackson Crossflow Condenser example 2

Jackson Crossflow Condenser example 2

File:Jackson Crossflow1.jpg

2017-09-20T20:30:26Z

Opdog: Jackson Crossflow Condenser example

Jackson Crossflow Condenser example

File:Crossflow Small.jpg

2017-09-20T20:26:25Z

Opdog: Crossflow Condenser diagram

Crossflow Condenser diagram

Bokakob

2017-09-19T20:38:33Z

Opdog: created redirect to Boka Reflux Still

#REDIRECT [[Boka_Reflux_Still_-_How_To_Build]]

Cooling management

2017-09-19T13:34:43Z

Opdog: added page from Reading Lounge

Cooling Management
This is (unfortunately) a very common design. The cooling management still features cooling of the column before the product takeoff. This condenses a portion of the vapour and sends it back down the column as reflux. It is controlled via the manipulation of cooling water to the reflux condenser. If water flow is reduced, the reflux ratio drops and output increases. If cooling water is increased, the reflux ratio is increased. It is possible to completely stop output by increasing water flow (total reflux). The CM designs has a lot of variations. This is one of the oldest, yet most seen:
[[File:CM_Old_Style.png|thumb|120px|right|Old style CM head]]

The main feature of this design are the cooling lines that travel through the column on their way to the product condenser. The reasons this design is pretty much the worst of the lot have been summed up nicely by rad:

rad14701 wrote:
First, the reflux will drip off the entire length [of the tube through the column] and unless perfectly vertical the reflux will end up running down one side of the column rather than dropping into the center... Through tubes would probably perform better if the had a sag in the center so all reflux drips off into the center of the column...

Second, by having the tubes separated, with one at the top and one at the bottom, you are trying to force reflux separation within a small area... If that is the goal then you would need to be able to control the amount of water flow to each individual tube because if the bottom tube gets too cold no vapor will make it to the top, and if it does the top tube might reflux the balance of the vapor... With your design the bottom tube has more surface area than the top which further adds to the complexity...

Because of these problems, a newer design is now being built that is preferred by those people that have them as it gives them more flexibility in their product selection than both the LM and VM. People that want one still that will make both a vodka and a whiskey or rum have turned to this design. It allows you to do both. And with a CM still since it’s nothing more than a pot still with reflux added. They make a great whiskey and rum similar to a pot still. When you use the reflux option it makes an ok neutral.

[[File:CM_Dephlag.jpg|thumb|120px|right|CM Head - Dephlagmator StyleHead]]

A debate will always arise between the people that believe you make your best whiskey with a pot still and those that are now making whiskey from their CM stills.

This design avoids some of the problems of the older one above by generating all the reflux at the top of the column. The condenser here can be tubes (such as a dephlagmeter), a coldfinger, a jacket, or even a coil mounted inside the column. all will have similar results, as long as the reflux is centered somehow.

The CM still has gotten a bad reputation from the design mentioned above. Because the two through tubes disrupts equilibrium of the column and isn't enough cooling for good reflux. The fact that the reflux condenser can't be controlled separate from the product condenser makes that design an inferior one as well.

Consistent results can be had once good control is added to the cooling system and with a proper designed reflux condenser it is possible to attain 100% reflux that negates the negative reputation the original designs had. Also having two valves, one to control flow to reflux condenser and the other to the product allows you to make many different products.

One good thing about CM is they achieve great tails compression. To control the reflux ratio, you have to tweak the level of coolant flow to the reflux condenser. It takes some practice to run but like all stills one needs to learn to operate it. Coolant settings are not predictable, either - a hotter day could mean your water supply is warmer, or the still charge could be different. If you are recirculating your water, then it will get warmer, requiring constant attention.

Original Post by Kiwistiller, edited by Bushman, [http://homedistiller.org/forum/viewtopic.php?f=60&t=46216 Can be found here].

[[Category:Equipment]]
[[Category:Glossary]]

File:CM Dephlag.jpg

2017-09-19T13:20:17Z

Opdog: CM head diagram for Cooling Management definition

CM head diagram for Cooling Management definition

Vapor management

2017-09-19T13:12:19Z

Opdog:

Vapour Management (VM)

The vapour management column is a relatively new design. While Liquid Management condenses everything and manages the reflux ratio by splitting the liquid, the VM splits the vapour into two streams, and then condenses each separately.
[[File:Vapor_Management.png|thumb|120px|right|Vapor Management Head]]

Because a VM splits the stream of vapour before reflux is generated, with the valve set wide open (assuming a full size takeoff port), you're getting roughly 1:1 reflux ratio regardless of the amount of vapour. While with an LM, adjustment would be needed as the production rate decreases, in a VM the reflux ratio will stay constant and output will fall; lets say the valve is still wide open, at the beginning 100mls/min = 50:50 = 1:1, and later 75mls/min = 37.5:37.5 = 1:1. '''The valve on a VM sets the reflux ratio, not the takeoff amount,''' and as the reflux ratio is what you want to set and keep constant over hearts. Many people see this a one of the key benefits of a VM still.

Also, because of this, the valve settings for VM will remain constant over different charges or the still changes in heat input (which will probably produce at different rates). Anything that varies the rate of production of vapour requires a change in valve settings on an LM. A VM you just leave. Any column you choose will require some amount of adjustment for foreshots, heads and tails, but again, the nice thing about the VM is PREDICTABILITY. you can remember what ratio you like to take off heads at, set it, do other things around the shed and change it when you've taken off enough. Instead of having to keep adjusting a valve when tails is looming, you just wait until the thermometer budges, knock back the valve a bit til it goes down, when it budges again open her up and take off the measly litre of tails. Or don't even bother. Tails from a reflux are so gross you won't want them anywhere near your product. The VM is generally acknowledged as the easiest design to run.

A VM has drawbacks too. The first is that it's quite hard to discover the reflux ratio (here is my experiment to calculate mine). This isn't a major problem, as you don't really need to know. The other drawback is you are limited in how little reflux you can produce (ie the minimum reflux ratio, because the VM cannot (without simple modification) get less than about 1:1 reflux ratio (unless you have a small takeoff port, in which case the minimum ratio will be more like 4:1), it is (imho) unsuited for flavoured spirits. I personally consider the VM a one trick pony, neutral and only neutral. But then again, if you want flavour, get a pot still.

The other main drawback of a VM is it is less effective for heads extraction when compared to a good LM design. This results in a slightly higher proportion of your total run being heads. To get the advantage of both LM and VM in a single build, many combine them, and have a VM takeoff (for hearts) below a set of slant plates for LM takeoff (for heads extraction). Another option for adding LM functionality to a VM stills is to use a horizontal condenser, like the [[Crossflow Condenser]] or [[Thor's Hammer]].

Original Post by Kiwistiller, edited by Bushman, [http://homedistiller.org/forum/viewtopic.php?f=60&t=46216 Can be found here].

[[Category:Equipment]]
[[Category:Glossary]]

Vapor management

2017-09-19T13:07:51Z

Opdog:

Vapour Management (VM)

The vapour management column is a relatively new design. While Liquid Management condenses everything and manages the reflux ratio by splitting the liquid, the VM splits the vapour into two streams, and then condenses each separately:
[[File:Vapor_Management.png|thumb|120px|right|Vapor Management Head]]
VM

Because a VM splits the stream of vapour before reflux is generated, with the valve set the valve wide open (assuming a full size takeoff port), you're getting roughly 1:1 reflux ratio regardless of the amount of vapour. While with an LM, adjustment would be needed as the production rate decreases, in a VM the reflux ratio will stay constant and output will fall; lets say the valve is still wide open, at the beginning 100mls/min = 50:50 = 1:1, and later 75mls/min = 37.5:37.5 = 1:1. The valve on a VM sets the reflux ratio, not the takeoff amount, and as the reflux ratio is what you want to set and keep constant over hearts. Many people see this a one of the key benefits of a VM still.

Also, because of this, the valve settings for VM will remain constant over different charges or the still (which will probably produce at different rates) changes in heat input, and so on and so forth. Anything that varies the rate of production of vapour requires a change in valve settings on an LM. A VM you just leave. Well, for hearts anyway. Any column you choose will require some amount of adjustment for foreshots, heads and tails, but again, the nice thing about the VM is PREDICTABILITY. you can remember what ratio you like to take off heads at, set it, do other things around the shed and change it when you've taken off enough. Instead of having to keep adjusting a valve when tails is looming, you just wait until the thermometer budges, knock back the valve a bit til it goes down, when it budges again open her up and take off the measly litre of tails. Or don't even bother. Tails from a reflux are so gross you won't want them anywhere near your product. The VM is generally acknowledged as the easiest design to run.

A VM has drawbacks too. The first is that it's quite hard to discover the reflux ratio (here is my experiment to calculate mine). This isn't a major problem, as you don't really need to know. The other drawback is you are limited in how little reflux you can produce (ie the minimum reflux ratio, because the VM cannot (without simple modification) get less than about 1:1 reflux ratio (unless you have a small takeoff port, in which case the minimum ratio will be more like 4:1), it is (imho) unsuited for flavoured spirits. I personally consider the VM a one trick pony, neutral and only neutral. But then again, if you want flavour, get a pot still.

The other main drawback of a VM is it is less effective for heads extraction when compared to a good LM design. This results in a slightly higher proportion of your total run being heads. To get the advantage of both LM and VM in a single build, many combine them, and have a VM takeoff (for hearts) below a set of slant plates for LM takeoff (for heads extraction). Another option for adding LM functionality to a VM stills is to use a horizontal condenser, like the Crossflow Condenser or Thors Hammer (search for them for more info).

Original Post by Kiwistiller, edited by Bushman, [http://homedistiller.org/forum/viewtopic.php?f=60&t=46216 Can be found here].

[[Category:Equipment]]
[[Category:Glossary]]

Vapor management

2017-09-19T13:07:19Z

Opdog: Moved LM text to LM header and replaced wiht VM text

Vapour Management (VM)
The vapour management column is a relatively new design. While Liquid Management condenses everything and manages the reflux ratio by splitting the liquid, the VM splits the vapour into two streams, and then condenses each separately:
[[File:Vapor_Management.png|thumb|120px|right|Vapor Management Head]]
VM

Because a VM splits the stream of vapour before reflux is generated, with the valve set the valve wide open (assuming a full size takeoff port), you're getting roughly 1:1 reflux ratio regardless of the amount of vapour. While with an LM, adjustment would be needed as the production rate decreases, in a VM the reflux ratio will stay constant and output will fall; lets say the valve is still wide open, at the beginning 100mls/min = 50:50 = 1:1, and later 75mls/min = 37.5:37.5 = 1:1. The valve on a VM sets the reflux ratio, not the takeoff amount, and as the reflux ratio is what you want to set and keep constant over hearts. Many people see this a one of the key benefits of a VM still.

Also, because of this, the valve settings for VM will remain constant over different charges or the still (which will probably produce at different rates) changes in heat input, and so on and so forth. Anything that varies the rate of production of vapour requires a change in valve settings on an LM. A VM you just leave. Well, for hearts anyway. Any column you choose will require some amount of adjustment for foreshots, heads and tails, but again, the nice thing about the VM is PREDICTABILITY. you can remember what ratio you like to take off heads at, set it, do other things around the shed and change it when you've taken off enough. Instead of having to keep adjusting a valve when tails is looming, you just wait until the thermometer budges, knock back the valve a bit til it goes down, when it budges again open her up and take off the measly litre of tails. Or don't even bother. Tails from a reflux are so gross you won't want them anywhere near your product. The VM is generally acknowledged as the easiest design to run.

A VM has drawbacks too. The first is that it's quite hard to discover the reflux ratio (here is my experiment to calculate mine). This isn't a major problem, as you don't really need to know. The other drawback is you are limited in how little reflux you can produce (ie the minimum reflux ratio, because the VM cannot (without simple modification) get less than about 1:1 reflux ratio (unless you have a small takeoff port, in which case the minimum ratio will be more like 4:1), it is (imho) unsuited for flavoured spirits. I personally consider the VM a one trick pony, neutral and only neutral. But then again, if you want flavour, get a pot still.

The other main drawback of a VM is it is less effective for heads extraction when compared to a good LM design. This results in a slightly higher proportion of your total run being heads. To get the advantage of both LM and VM in a single build, many combine them, and have a VM takeoff (for hearts) below a set of slant plates for LM takeoff (for heads extraction). Another option for adding LM functionality to a VM stills is to use a horizontal condenser, like the Crossflow Condenser or Thors Hammer (search for them for more info).

Original Post by Kiwistiller, edited by Bushman, [http://homedistiller.org/forum/viewtopic.php?f=60&t=46216 Can be found here].

[[Category:Equipment]]
[[Category:Glossary]]

File:Vapor Management.png

2017-09-19T12:16:42Z

Opdog: Vapor Management pathway diagram

Vapor Management pathway diagram

Liquid management

2017-09-19T11:52:24Z

Opdog: added page from Reading Lounge, fixed error where VM had LM text

Liquid management is a well established [[reflux]] design, first popularised with an 'offset head' design (sometimes called a [['Nixon-Stone']]), as seen below:
[[File:Offset head LM.png|thumb|120px|right|Liquid Management Offset Head]]

More recently, an inline version has become more popular, this is often called the [[Bokakob]] Inline or Dual Slant Plate design. It looks a lot different but the operation is the same:
[[File:Boka LM.png|thumb|120px|right|Inline Liquid Management Head]]

As vapour rises up the column, it passes the takeoff port (in whatever form that may be, slant plates for the boka), and 100% of the vapour is condensed, and the falling distillate collects in a pool at takeoff. A needle valve lets you take off product at a set rate, while the pool overflows back into the column as reflux. This means that you are always taking off quantity X. The amount of reflux is determined by the total amount of distillate produced, less quantity X.

These stills can provide good performance, and have quite a small parts list so are probably one of the cheapest designs to build, don't require too much challenging construction, and are accordingly probably the most built reflux design. The LM has very good heads compression (probably the best of the three main design types). They also allow a reflux ratio of less than 1:1 more easily than a VM. This allows them to operate like a pot still at lower reflux ratios, but (and I'm paraphrasing Husker here, not personal experience) it isn't quite as good as a proper pot still for stripping etc because of the amount of condensation that occurs on the bottom of the slant plates. The LM (assuming a boka type design) is generally regarded as the easiest and cheapest to build.

A serious drawback of an LM. Lets say (just to make it easy on the math) that the column produces 100ml per minute, and X, your take off, is 50ml/min. this means that at the start of the run, your reflux ratio is about 1:1, which is ok (well, just) for a big tall column taking off hearts. Probably not azeotrope, but close. Now as you're distilling away happily, the amount of ethanol left in the boiler is decreasing. This slows the production down from 100ml per minute to 75ml per minute. However, your valve is still set at 50 mls/min, so your reflux ratio is now .5:1, which is way too low. So, you can think of the valve on a LM as controlling the takeoff rate in isolation of the reflux rate. This results in a slowly decreasing reflux ratio, requiring more operator attention.

Design variants and other names:

Offset Head, Nixon-Stone, Valved Reflux, Bokakob, Boka Inline, Inline LM, Dual Slant Plate.

Original Post by Kiwistiller, edited by Bushman, [http://homedistiller.org/forum/viewtopic.php?f=60&t=46216 Can be found here].

[[Category:Equipment]]
[[Category:Glossary]]

Vapor management

2017-09-19T02:09:23Z

Opdog:

Liquid Management
Liquid management is a well established reflux design, first popularised with an 'offset head' design (sometimes called a [['Nixon-Stone']]), as seen below:
[[File:Offset head LM.png]]
Offset Head LM

More recently, an inline version has become more popular, this is often called the [[Bokakob]] Inline or Dual Slant Plate design. It looks a lot different but the operation is the same:
[[File:Boka LM.png]]
Inline LM

As vapour rises up the column, it passes the takeoff port (in whatever form that may be, slant plates for the boka), and 100% of the vapour is condensed, and the falling distillate collects in a pool at takeoff. A needle valve lets you take off product at a set rate, while the pool overflows back into the column as reflux. This means that you are always taking off quantity X. The amount of reflux is determined by the total amount of distillate produced, less quantity X.

These stills can provide good performance, and have quite a small parts list so are probably one of the cheapest designs to build, don't require too much challenging construction, and are accordingly probably the most built reflux design. The LM has very good heads compression (probably the best of the three main design types). They also allow a reflux ratio of less than 1:1 more easily than a VM. This allows them to operate like a pot still at lower reflux ratios, but (and I'm paraphrasing Husker here, not personal experience) it isn't quite as good as a proper pot still for stripping etc because of the amount of condensation that occurs on the bottom of the slant plates. The LM (assuming a boka type design) is generally regarded as the easiest and cheapest to build.

A serious drawback of an LM. Lets say (just to make it easy on the math) that the column produces 100ml per minute, and X, your take off, is 50ml/min. this means that at the start of the run, your reflux ratio is about 1:1, which is ok (well, just) for a big tall column taking off hearts. Probably not azeotrope, but close. Now as you're distilling away happily, the amount of ethanol left in the boiler is decreasing. This slows the production down from 100ml per minute to 75ml per minute. However, your valve is still set at 50 mls/min, so your reflux ratio is now .5:1, which is way too low. So, you can think of the valve on a LM as controlling the takeoff rate in isolation of the reflux rate. This results in a slowly decreasing reflux ratio, requiring more operator attention.

Design variants and other names:
Offset Head, Nixon-Stone, Valved Reflux, Bokakob, Boka Inline, Inline LM, Dual Slant Plate.

Original Post by Kiwistiller, edited by Bushman, can be found here: http://homedistiller.org/forum/viewtopic.php?f=60&t=46216

[[Category:Equipment]]
[[Category:Glossary]]

Vapor management

2017-09-19T02:06:11Z

Opdog: Created page from the Reading Lounge info

Liquid Management
Liquid management is a well established reflux design, first popularised with an 'offset head' design (sometimes called a [['Nixon-Stone']]), as seen below:
[[File:Offset head LM.png]]
Offset Head LM

More recently, an inline version has become more popular, this is often called the [[Bokakob]] Inline or Dual Slant Plate design. It looks a lot different but the operation is the same:
[[File:Boka LM.png]]
Inline LM

As vapour rises up the column, it passes the takeoff port (in whatever form that may be, slant plates for the boka), and 100% of the vapour is condensed, and the falling distillate collects in a pool at takeoff. A needle valve lets you take off product at a set rate, while the pool overflows back into the column as reflux. This means that you are always taking off quantity X. The amount of reflux is determined by the total amount of distillate produced, less quantity X.

These stills can provide good performance, and have quite a small parts list so are probably one of the cheapest designs to build, don't require too much challenging construction, and are accordingly probably the most built reflux design. The LM has very good heads compression (probably the best of the three main design types). They also allow a reflux ratio of less than 1:1 more easily than a VM. This allows them to operate like a pot still at lower reflux ratios, but (and I'm paraphrasing Husker here, not personal experience) it isn't quite as good as a propper pot still for stripping etc because of the amount of condensation that occurs on the bottom of the slant plates. The LM (assuming a boka type design) is generally regarded as the easiest and cheapest to build.

A little bit of my personal bias is going to creep in here, but I see one serious drawback of an LM. Lets say (just to make it easy on the math) that the column produces 100ml per minute, and X, your take off, is 50ml/min. this means that at the start of the run, your reflux ratio is about 1:1, which is ok (well, just) for a big tall column taking off hearts. Probably not azeotrope, but close. Now as you're distilling away happily, the amount of ethanol left in the boiler is decreasing. This slows the production down from 100ml per minute to 75ml per minute. However, your valve is still set at 50 mls/min, so your reflux ratio is now .5:1, which is way too low. So, you can think of the valve on a LM as controlling the takeoff rate in isolation of the reflux rate. This results in a slowly decreasing reflux ratio, requiring more operator attention.

Design variants and other names:
Offset Head, Nixon-Stone, Valved Reflux, Bokakob, Boka Inline, Inline LM, Dual Slant Plate.

Original Post by Kiwistiller, edited by Bushman, can be found here: http://homedistiller.org/forum/viewtopic.php?f=60&t=46216

[[Category:Equipment]]
[[Category:Glossary]]

File:Offset head LM.png

2017-09-19T01:57:16Z

Opdog: Nixon-Stone example for LM page

Nixon-Stone example for LM page

File:Boka LM.png

2017-09-19T01:56:17Z

Opdog: Boka example for LM page

Boka example for LM page

Column still

2017-09-19T01:51:19Z

Opdog: Added reflux still types to the definition

[[Still]] which has a [[column]] as opposed to a simple [[pot still]]. Column stills produce a higher [[proof]] [[spirit]] in a single [[run]] than pot stills, which generally require multiple distillations to produce a palatable spirit.

Column stills are generally referred to by the method of creating reflux in the the column, [[vapor management]] (VM), [[cooling management]] (CM) or [[liquid management]] (LM). [[Plated stills]], like a [[Magic Flute]] are often included in discussions of column stills, although the plates are a method of fractioning rather than a reflux management. Most flute designs are considered CM stills.

[[Category:Equipment]]
[[Category:Glossary]]

Sulfides

2017-09-09T15:18:19Z

Opdog: Created Wanted Page - Still needs some cleanup

A Sulfide is an inorganic anion of sulfur with the chemical formula S2− or a compound containing one or more S2− ions. The sulfides created in the fermentation process are generally seen as unwanted by-products as they tend to taste and smell unpleasant. One of the reasons that most people recommend [http://homedistiller.org/forum/viewtopic.php?f=15&t=42214 copper in the vapor path] of a still is to remove these unwanted compounds.

Temperance movement

2017-08-30T15:36:16Z

Opdog: Created page with "The Temperance movement is a social movement against the consumption of alcoholic beverages. Temperance movements typically criticize alcohol intoxication, promote complete ab..."

The Temperance movement is a social movement against the consumption of alcoholic beverages. Temperance movements typically criticize alcohol intoxication, promote complete abstinence (teetotalism), or use its political influence to press the government to enact alcohol laws to regulate the availability of alcohol or even its complete prohibition.

== Origins ==
The temperance movement began in the early 19th century (around the 1820s). Before this, although there were pieces published against drunkenness and excess, total abstinence from alcohol (i.e. teetotalism) was very rarely advocated or practiced. There was also a concentration on hard spirits rather than on abstinence from alcohol and on moral reform rather than legal measures against alcohol.

An early temperance movement began during the American Revolution in Connecticut, Virginia and New York state, with farmers forming associations to ban whiskey distilling. The movement spread to eight states, advocating temperance rather than abstinence and taking positions on religious issues such as observance of the Sabbath. The American Temperance Society was formed in 1826, within 12 years claiming more than 8,000 local groups and over 1,250,000 members.

Temperance societies were being organized in England about the same time, many inspired by a Belfast professor of theology, and Presbyterian Church of Ireland Minister Rev. John Edgar, who poured his stock of whiskey out of his window in 1829. He mainly concentrated his fire on the elimination of spirits rather than wine and beer. On August 14, 1829 he wrote a letter in the Belfast Telegraph publicizing his views on temperance. He also formed the Ulster Temperance Movement with other Presbyterian clergy, initially enduring ridicule from members of his community.

The 1830s saw a tremendous growth in temperance groups, not just in England and the United States, but also in British colonies, especially New Zealand and Australia

== Teetotalism ==

In the 1830s a more extreme form of temperance emerged called teetotalism, which promoted the complete abstinence from alcoholic beverages. This movement originated in Preston, England, in 1833. The Catholic temperance movement started in 1838 when the Irish priest Theobald Mathew established the Teetotal Abstinence Society in 1838. In 1838, the mass working class movement for universal suffrage for men, Chartism, included a current called "temperance chartism". Faced with the refusal of the Parliament of the time to give the right to vote to working people, the temperance chartists saw the campaign against alcohol as a way of proving to the elites that working-class people were responsible enough to be granted the vote.

== Growing radicalism and influence ==

Band of Hope banner in the village of Constantine in Cornwall supporting temperance
During the Victorian period, the temperance movement became more radical, advocating the legal prohibition of all alcohol, rather than just calling for moderation. It was also perceived to be tied in with both religious renewal and progressive politics, particularly female suffrage.

There was also a new focus on the working class and children; the Band of Hope was founded in Leeds in 1847 by the Reverend Jabez Tunnicliff and it aimed to save working class children from the parents of drink by teaching them the importance and principles of sobriety and teetotalism. In 1855, a national organisation was formed amidst an explosion of Band of Hope work. Meetings were held in churches throughout the UK and included Christian teaching. The group also campaigned politically for the curtailment of the influence of pubs and brewers. The organization also became quite militant, organizing rallies, demonstrations and marches to influence as many people as possible to "sign the pledge" of allegiance to the society and to resolve to abstain "from all liquors of an intoxicating quality, whether ale, porter, wine or ardent spirits, except as medicine."

In this period there was local success at restricting or banning the sale of alcohol in many parts of the United States (with the Maine law being passed in 1851), New Zealand[14] and the United Kingdom. However, in the United States there was a setback for the Temperance movement as both sides relied on alcohol duty to finance the American Civil War and a number of states stopped prohibition, although this was reversed in the post war period in particular with the efforts of the fast expanding Anti-Saloon League focused on establishing dry states and dry counties.

== Transition to a mass movement ==

Sons of Temperance procession, Hill End, New South Wales, 1872

A temperance fountain in Tompkins Square Park, New York City
The Temperance movement was a significant mass movement at this time and encouraged a general abstinence from the consumption of alcohol. A general movement to build alternatives to replace the functions of public bars existed, so the Independent Order of Rechabites was formed in England, with a branch later opening in America as a friendly society that did not hold meetings in public bars; there was also a movement to introduce temperance fountains across the United States—to provide people with reliably safe drinking water rather than saloon alcohol—as well as a variety of temperance halls and coffee palaces as replacements for bars. Numerous periodicals devoted to temperance were also published and temperance theatre, which had started in the 1820s, became an important part of the American cultural landscape at this time.

In 1864 the Salvation Army was founded in London with a heavy emphasis on both abstinence from alcohol and ministering to the working class, which led publicans to fund a Skeleton Army to disrupt their meetings. The Salvation Army quickly spread internationally, maintaining an emphasis on abstinence.

This is the songbook used at the Womens Temperance Organization from Wilkinsburg, PA
Many of the most important prohibitionist groups, such as the avowedly prohibitionist United Kingdom Alliance and the US-based (but international) Woman's Christian Temperance Union, were started in this time. In 1898 the Pioneer Total Abstinence Association was formed by James Cullen, an Irish Catholic, and spread to other English-speaking Catholic communities. The Anti-Saloon League was an organization that began in 1893 in Ohio.

During this time, there was also a growth in non-religious temperance groups linked to left-wing movements, such as the Scottish Prohibition Party, which was founded in 1901 and went on to defeat Winston Churchill in Dundee in the 1922 general election.

The temperance movement generated its own music genre. Stephen C. Foster, a popular song writer in the 1860s composed a number of these songs.

== Legislative successes and failures ==

1871 US ad promoting temperance styled as a fictitious railroad ad
A favorite goal of the British Temperance movement was to sharply reduce the heavy drinking by closing as many pubs as possible. Advocates were Protestant nonconformists who played a major role in the Liberal Party, which adopted a temperance platforms focused on local option. In 1908 Prime Minister H.H. Asquith—although a heavy drinker himself—took the lead by proposing to close about a third of the 100,000 pubs in England and Wales, with the owners compensated through a new tax on surviving pubs. The brewers controlled the pubs and organized a stiff resistance, supported by the Conservatives, who repeatedly defeated the proposal in the House of Lords. However, the "People's Tax" of 1910 included a stiff tax on pubs. Beer and liquor consumption fell in half from 1900 to 1920, in part because there were many new leisure opportunities.

The movement gained further traction during the First World War with the imposition of sharp restrictions on the sale of alcohol in many combatant countries in order to preserve resources for war use. In the UK the Liberal government passed the Defence of the Realm Act 1914 when pub hours were licensed, beer was watered down and was subject to a penny a pint extra tax, and in 1916 a State Management Scheme meant that breweries and pubs in certain areas of Britain where armaments were made were nationalized.

At the end of the first world war there was the successful passage of the Eighteenth Amendment in the United States, introducing prohibition and the repeated near success of national prohibition in New Zealand. Australian states and New Zealand introduced restrictive early closing times for bars during and immediately after the First World War. In Canada in the 1920s imports of alcohol were cut off by provincial referendums.

Norway introduced partial prohibition in 1917, which became full prohibition through a referendum in 1919 although this was overturned in 1926. However, Finland introduced prohibition in 1915, but repealed it two decades later in 1935 after an upsurge in violent crime associated with criminal opportunism and the illegal liquor trade. Iceland did so at the same time, but liberalized consumption of spirits in 1923, although beer was still illegal until 1989.

Decline

The Drunkard's Progress: a lithograph by Nathaniel Currier supporting the temperance movement, January 1846
The temperance movement started to wane in the 1930s, with prohibition being criticised as unhealthily distorting drinking habits, encouraging criminals and discouraging economic activity. The legislative tide largely moved away from prohibition with the repeal of prohibition in the United States on December 5, 1933 and the gradual relaxation of licensing laws throughout the mid and late 20th century. In Australia early hotel closing times began being wound back in the 1950s and 1960s.

There was some success during this time in the Third World, with temperance in some communities (such as Gujarat and Sri Lanka) being associated with anti-colonialism, while in other countries it is associated with religious revival.

Cassava

2017-08-30T15:15:16Z

Opdog: Added wanted page

Manihot esculenta (commonly called cassava (/kəˈsɑːvə/),yuca, manioc,"mandioca" and Brazilian arrowroot) is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called yuca in Spanish and in the United States, it differs from yucca, an unrelated fruit-bearing shrub in the family Asparagaceae. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named garri.

Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of dried cassava.

Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. It must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places. Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

Source: https://en.wikipedia.org/wiki/Cassava.

Distilling Properties Chart

2017-08-29T19:01:46Z

Opdog:

'''Distilling Properties Chart
'''
----

{| border="1" cellspacing="0" cellpadding="5" align="left" style="margin: 0 0 0.5em 1em; text-align: left; color: black; width: 25%"
|+'''Properties'''
|-
!Scope= "row" colspan="3" style="background: #ffdead;text-align: center;"|General
|-
!colspan="3" bgcolor="#f0f0f0" align="center"|[[File:Home_Distiller_Wiki_Logo.jpg|thumb|120px|Home_Distiller_Wiki_Logo]]
|-
!style="width: 10% background: white;"|'''Still Name'''
!style="width: 10% |'''Spirit Produced'''
!style="width: 30" |'''Proof'''
|-
|[[Pot Still]] ||[[Corn Whiskey]]
|-
|" " ||[[Vodka]]||80-100
|-
|" "||[[Rum]]||80-151
|-
|" "||[[Tequila]]||80
|-
|" "||[[Gin]]||80-95
|-
|" "||[[Brandy]]||80 + or -
|-
|" "||[[Cognac]]||80 + or -
|-
|[[Reflux still]]||[[Vodka]]||80-100
|-
!Scope= "row" colspan="3" style="background: #ffdead;text-align: center;"|Mash
|-
!!style="width: 10% background=white;"|'''Still Name'''
!style="width: 10% |'''Spirit Name'''
!style="width: 30" |'''Grain Bill'''
|-
|[[Pot Still]]||[[Corn Whiskey]]
|-
|" "||[[Bourbon Whiskey]]||6 parts Corn, 2 parts Rye, 2 parts Barley. Only malt the barley, but grist all the grains and proceed.
|-
|" "||Pure [[Rye Whiskey]] ||either only Rye (malted, gristed etc), or 9 parts Rye (not malted) and 1 part malted Barley.
|-
|" "||[[Irish Whiskey]]||10 parts malted Barley, 7 parts fresh barley grain, 1 part fresh Oats, 1 part fresh Rye, 1 part fresh Wheat. Grist & proceed.
|-
|" "||[[Brandy]]
|-
|" "||[[Cognac]]
|-
|[[Reflux still]]||[[Vodka]]

|}

Distilling Properties Chart

2017-08-29T19:00:26Z

Opdog: Fixed re-direct issue on Reflux still, reformatted the image link at the top of the chart

'''Distilling Properties Chart
'''
----

{| border="1" cellspacing="0" cellpadding="5" align="left" style="margin: 0 0 0.5em 1em; text-align: left; color: black; width: 25%"
|+'''Properties'''
|-
!Scope= "row" colspan="3" style="background: #ffdead;text-align: center;"|General
|-
!colspan="3" bgcolor="#f0f0f0" |[[File:Home_Distiller_Wiki_Logo.jpg|thumb|120px|Home_Distiller_Wiki_Logo]]
|-
!style="width: 10% background: white;"|'''Still Name'''
!style="width: 10% |'''Spirit Produced'''
!style="width: 30" |'''Proof'''
|-
|[[Pot Still]] ||[[Corn Whiskey]]
|-
|" " ||[[Vodka]]||80-100
|-
|" "||[[Rum]]||80-151
|-
|" "||[[Tequila]]||80
|-
|" "||[[Gin]]||80-95
|-
|" "||[[Brandy]]||80 + or -
|-
|" "||[[Cognac]]||80 + or -
|-
|[[Reflux still]]||[[Vodka]]||80-100
|-
!Scope= "row" colspan="3" style="background: #ffdead;text-align: center;"|Mash
|-
!!style="width: 10% background=white;"|'''Still Name'''
!style="width: 10% |'''Spirit Name'''
!style="width: 30" |'''Grain Bill'''
|-
|[[Pot Still]]||[[Corn Whiskey]]
|-
|" "||[[Bourbon Whiskey]]||6 parts Corn, 2 parts Rye, 2 parts Barley. Only malt the barley, but grist all the grains and proceed.
|-
|" "||Pure [[Rye Whiskey]] ||either only Rye (malted, gristed etc), or 9 parts Rye (not malted) and 1 part malted Barley.
|-
|" "||[[Irish Whiskey]]||10 parts malted Barley, 7 parts fresh barley grain, 1 part fresh Oats, 1 part fresh Rye, 1 part fresh Wheat. Grist & proceed.
|-
|" "||[[Brandy]]
|-
|" "||[[Cognac]]
|-
|[[Reflux still]]||[[Vodka]]

|}

Pot still photos

2017-08-29T18:42:29Z

Opdog: Removed excess code cleaned up the presentation

Condenser

2017-08-29T18:36:19Z

Opdog:

A condenser is an apparatus that cools vapor or steam thus converting it to its liquid form. During [[distillation]] of alcohol, alcohol vaporizes at a lower temperature than water, this vapor travels to the condenser and then the condenser helps chang the vapor to liquid alcohol. According to [[Whisky Technology, Production and Marketing]] shotgun type condensers have become favored among many distillers of [[Scotch_whisky]] because they cause the final [[spirit]] to have a higher copper content. The higher copper content causes the final product to be smoother and less sulpured.

----

{|style: border="1" align="center" cellpadding="5"

|-
|This type of condenser is called a liebig condenser. It has a tube going straight through, and a surrounding tube with a water inlet and a water outlet. The outer tube works as a jacket of water. The flow of water through the jacket condenses the alcohol vapor in the inner-tube. This is a very efficient condenser. It is used in both [[pot still]] and [[reflux still]] designs.||[[File:Liebig1.jpg|thumb|right|Liebig condenser]]
[[File:Liebig_diagram.JPG|thumb|This diagram shows 1/2" copper tubing going through 3/4"copper tubing with 2- 3/4"x3/4"x1/2"tees and 2- 3/4"x1/2 reducers]]
|-
||This type is a lyne arm and coil. The lyne arm connects the [[boiler]] to the condenser coil. If the lyne arm has a downward slope, it will impart a fuller flavor to the final spirit; if it slopes upward it will impart a lighter flavor and yield a slightly purer end product. The coil in the bucket in this photo has a constant drip (about 2 drips per second) of water hitting the top of the coil. This is enough water flow to condense the vapor. The [[spirits|spirit]] then exits through a hole in the bottom of the bucket that is sealed by a [[carboy]] stopper. ||[[file:SimplePotstill.JPG|thumb|]]
|-
|This type of condenser is used with a [[reflux still]]. It has been called a shotgun condenser. It is connected to the top of a packed collumn that has a plate installed in it in order to divert some of the condensed alcohol out of a collection tube, while the rest is dripped back down over the packing. This type is actually a type of Liebig condenser. The only difference is that it has multiple inner tubes instead of just one. The water jacket concept is still the same.|| [[File:Glasshotgun.jpg|thumb|Shotgun(glass)]]
|-
|This is a double helix coil which can be used in a cold finger type condenser. Cooling water is circulated through the tubing which causes vapor to collect on the outside. The advantages of this type of this condenser is that you can pack a lot of cooling power into a small volume. ||[[Image:Double_Helix_Coil.jpg|thumb|A double helix coil]]
|-
|This is a crossflow condenser, a concept used extensively in large-scale steam recovery systems for turbines. Applied to ethanol distilling, it is particularly suitable for coolant recirculating (recycling). Its advantages over other condensers are: very low coolant friction, therefore low-power pumping requirements; compact size compared to product volume output; Large heat transfer surface. Design-wise, it is the reverse of the so-called "shotgun" condenser in that the coolant flows through the tubes and the vapour passes over the tubes at rightangles, allowing much larger volumes of vapour to be condensed for no increase in condenser size.||[[Image:Jackson Crossflow Condenser.jpg|thumb|Crossflow in place atop reflux column]]
[[File:Blueprint.jpg|thumb|Internal schematic of the condenser showing tube arrangement, dam and coolant caps.]]
|}

[[Category:Glossary]]
[[Category:Equipment]]

Distilling Properties Chart

2017-08-29T17:00:02Z

Opdog: Created page with "'''Distilling Properties Chart ''' ---- {| border="1" cellspacing="0" cellpadding="5" align="left" style="margin: 0 0 0.5em 1em; text-align: left; color: black; width: 25%" |..."

'''Distilling Properties Chart
'''
----

{| border="1" cellspacing="0" cellpadding="5" align="left" style="margin: 0 0 0.5em 1em; text-align: left; color: black; width: 25%"
|+'''Properties'''
|-
!Scope= "row" colspan="3" style="background: #ffdead;text-align: center;"|General
|-
!colspan="3" bgcolor="#f0f0f0" |<image>Home_Distiller_Wiki_Logo.jpg/thumb/120px/Home_Distiller_Wiki_Logo<image>
Image:Home_Distiller_Wiki_Logo.jpg/thumb/120px/Home Distiller Wiki Logo
|-
!style="width: 10% background: white;"|'''Still Name'''
!style="width: 10% |'''Spirit Produced'''
!style="width: 30" |'''Proof'''
|-
|[[Pot Still]] ||[[Corn Whiskey]]
|-
|" " ||[[Vodka]]||80-100
|-
|" "||[[Rum]]||80-151
|-
|" "||[[Tequila]]||80
|-
|" "||[[Gin]]||80-95
|-
|" "||[[Brandy]]||80 + or -
|-
|" "||[[Cognac]]||80 + or -
|-
|[[Reflux Still]]||[[Vodka]]||80-100
|-
!Scope= "row" colspan="3" style="background: #ffdead;text-align: center;"|Mash
|-
!!style="width: 10% background=white;"|'''Still Name'''
!style="width: 10% |'''Spirit Name'''
!style="width: 30" |'''Grain Bill'''
|-
|[[Pot Still]]||[[Corn Whiskey]]
|-
|" "||[[Bourbon Whiskey]]||6 parts Corn, 2 parts Rye, 2 parts Barley. Only malt the barley, but grist all the grains and proceed.
|-
|" "||Pure [[Rye Whiskey]] ||either only Rye (malted, gristed etc), or 9 parts Rye (not malted) and 1 part malted Barley.
|-
|" "||[[Irish Whiskey]]||10 parts malted Barley, 7 parts fresh barley grain, 1 part fresh Oats, 1 part fresh Rye, 1 part fresh Wheat. Grist & proceed.
|-
|" "||[[Brandy]]
|-
|" "||[[Cognac]]
|-
|[[Reflux Still]]||[[Vodka]]

|}

Beer Captured

2017-08-21T13:50:48Z

Opdog: Beer Captured

Beer Captured

Beer Captured by Tess and Mark Szamatulski. Copyright 2001.

(ISBN 0-9703442-5-2)

Barley Wine History, Brewing, Techniques, Recipes

2017-08-21T13:49:49Z

Opdog: Barley Wine History, Brewing, Techniques, Recipes

Barley Wine History, Brewing, Techniques, Recipes

Barley Wine History, Brewing, Techniques, Recipes by Fal Allen and Dick Cantwell. Copyright 1998 Brewers Publications, Boulder, CO.

(ISBN 0-937381-59-4)

Artisan Distilling: A Guide for Small Distilleries

2017-08-21T13:48:47Z

Opdog: Artisan Distilling: A Guide for Small Distilleries

Artisan Distilling: A Guide for Small Distilleries
Artisan Distilling: A Guide for Small Distilleries

Appreciating Whisky

2017-08-21T13:47:48Z

Opdog: Appreciating Whisky

Appreciating Whisky
Appreciating Whisky, The connoisseur's guide to nosing, tasting and enjoying Scotch by Phillip Hills. Copyright 2000. HarperCollins Publishers.

This book does contain some information that would be useful to the home distiller wanting to pick apart the flavour of distilled beverages, however, there are some key problems with this book:
This book is too long. It seems like the writer came up with about 30 good pages worth of material, but was told by the publisher that the book needed to be 190 pages long.
The sections on how whisky is made are not spectacular and there are many other sources that do a better job explaining whisky production. For a more technical background on Scotch whisky, Whisky Technology, Production and Marketing is a much better reference.

The conversational style of writing in this book quickly becomes annoying as the reader finds out more personal information about the author would ever care to know
All in all, if you there are 3 chapters in this book worth reading: Taste, How Whisky Tastes, and Tasting Whisky. All the other chapters are mainly filler.

(ISBN 0-00-472449-6)

Appreciating Whisky

2017-08-21T13:46:20Z

Opdog: Appreciating Whisky

Appreciating Whisky
Appreciating Whisky, The connoisseur's guide to nosing, tasting and enjoying Scotch by Phillip Hills. Copyright 2000. HarperCollins Publishers.
This book does contain some information that would be useful to the home distiller wanting to pick apart the flavour of distilled beverages, however, there are some key problems with this book:
This book is too long. It seems like the writer came up with about 30 good pages worth of material, but was told by the publisher that the book needed to be 190 pages long.
The sections on how whisky is made are not spectaular and there are many other sources that do a better job explaining whisky production. For a more technical background on Scotch whisky, Whisky Technology, Production and Marketing is a much better reference.
The conversational style of writing in this book quickly becomes annoying as the reader finds out more personal information about the author would ever care to know
All in all, if you there are 3 chapters in this book worth reading: Taste, How Whisky Tastes, and Tasting Whisky. All the other chapters are mainly filler.
(ISBN 0-00-472449-6)

Alaskan Bootleggers Bible, The

2017-08-21T13:45:15Z

Opdog: The Alaskan Bootleggers Bible

The Alaskan Bootleggers Bible by Leon W. Kania. Copyright 2000.

(ISBN 0-9674524-0-6)

130 New Winemaking Recipes

2017-08-21T13:44:37Z

Opdog: 130 New Winemaking Recipes

130 New Winemaking Recipes
130 New Winemaking Recipes by C.J.J. Berry, 1967.
(ISBN 0-900841-63-X)