How to make a still? Plans and advice

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max216
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by max216 » 03/06/08, 10:58

I will make a hole in the lid of my pressure cooker and I will place the thermometer here because during my first experiment I put the thermometer on the copper but the distillation temperature did not exceed the 60 ° C so I'll see that the next time. By cons you are of course that a condensation too fast does not spoil the distillate?
please
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Bibiphoque
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by Bibiphoque » 03/06/08, 14:05

Hello,
From my experience of the thing, what makes that the distillate is of good quality or not, it is also the speed of the gases, if we heat like crazy, the alcohol vapor causes water droplets with it and the "titer" of the distil decreases.

Distilling without a column is really "DIY".
Image

Here we can see the position of the thermometer, because it is this which allows to "regulate" the distillation. (it is the temperature difference which makes it possible to separate the constituents of the "must")

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Baldagadou
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by Baldagadou » 21/07/08, 11:01

Hello everybody

I read the posts carefully and nobody talks about pressure ... or so I zapped to read it briefly

I have all the elements, a minute casserole a homemade copper coil this said how to connect the steam escapement of the casserole to the copper tube (would a hose do the trick ??)?

Is there danger of explosion because the colleague who helped me turn the tube told me that I could blow myself up : Cry: I will want to know if the danger is real or is it just to discourage me?

Thank you for your attention :D
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Rabbit
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by Rabbit » 21/07/08, 23:11

The dange is more than real and it could discourage.
:|
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by Baldagadou » 22/07/08, 09:16

However I do not understand very well because anyway we wear the slack at about 80 ° C suddenly water does not evaporate more we bring it to this temperature on a low heat ...

the pressure that is created inside is therefore low because the steam escapes from the outlet by the valve of the pan and then into the coil to condense ...

by informing me more I read that a piece of fruit can block the arrival and their advice is not to fill it thoroughly what makes sense but for a piece of fruit to go in the valve it will be necessary that he rises and in my opinion it is too big for the steam to make it rise.

in my opinion this danger is more important when you make essential oil because there must be water evaporates ...

What are your opinions?? :|
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by Bibiphoque » 08/08/08, 10:43

Hello,
sorry for the late response,
In fact, the distillation always causes a little water, even at less than 100 ° (it is a question of vapor pressure), it is only by repeating the process several times that we can approach the pure alcohol (and in this case, all the system is waterproof, difficult for the ammator)

For essential oils, it is the water vapor which entrains them "mechanically" in the column, thus making it possible to separate them from the plants.
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by jonule » 08/08/08, 13:14

a bit like the water vapor of a pantone bubbler which mechanically entrains the "essential" hydrocarbon oils ;-)
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by Bibiphoque » 08/08/08, 13:26

Hello,
Exactly for the heaviest fractions : Mrgreen:

(As for a "pantone" distiller! : Mrgreen: )

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harry ravi
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by harry ravi » 13/08/08, 16:27

I have a question, how do you find the smell and the taste of fruit in the distillate?

Because we are talking about alcohol but not substances that offer taste.


Basically I want something good to drink and not Bolivian alcohol 96 ° : Cheesy:

If anyone could explain to me
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by Baldagadou » 19/08/08, 16:00

Hello

Excuse to return to the subject that dates now, for water I suspected a colleague had already told me for water, and for the waterproof system I think it is not the most difficult to do.

Because I think that even a still watertight still can not explode (unless you do anything and clog the arrival of steam)

in fact my coil will be connected to the valve of the casserole by a kind of hose where I will place rings at each end (because the solder copper alluminium is that it seems difficult realized)

so I have a REAL risk to blow my head if none of the holes is clogged.

For your question about alcohol 96 ° you have to bring your mout at 78 ° C slow fire the first drop you have to throw them and you make sure to maintain your temperature your alcohol will drop with the distillation time before finishing your distillation you also remove the last drops. for my part if your ° alcohol is high as it is that you must boost your maceration of fruit with yeasts :P

otherwise what you can do for example for apple alcohol you add apple juice it will lower your alcohol and give taste (at least that's what I'll do now is this the right solution? )

see you soon
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