They measure surface temp of your still, not of the liquid or vapor inside. Large commercial operations solve this problem by collecting all reflux from thecondenser in a tank, and running two separately controlled lines from it, a small percentage to thecollection tank and the remainder back to the column.A header tank is impractical for a small still, so the reflux dripping from the condenser is sampleddirectly and product withdrawn through a valve that can control very small volumes of liquid. Gettingthis process set up is touchy. by byacey » Mon Feb 04, 2008 1:15 pm, Post Typical results can increase production as high as 50% over the basic worm type condenser. Content used with permission from Design Trust For Public Art Space. The more water there is in the solution, the higher the boiling temperature. I must say, some of you scare me with your techniques. For example, if you start with a strong wash that has a starting alcohol of 20%, you can expect that ethanol will begin to boil out of the solution once liquid temp reaches about 190 F. As you let your still run and you extract alcohol from the wash, the wash alcohol % drops accordingly. First of all, never use an infrared thermometer to try and measure still temp. This will allow most of the Methanol to come to the top of the still head. Especially so on the first run. The addition of a copper "boiling ball" in the path creates an area where expansion of gasses into the ball causes cooling and subsequent condensation and reflux. As the mixture is heated and boils, vapor rises up the column. Hi Guys It is John From South Africa I would like to know if any one has drawings how to build a proper old School Moonshine still Like the one Popcorn Sutton Used *May HE RIP* we make what we call Mampoer which is mainly made from fruit however I am intrigued to go bigger in the Proper American Old School Good Moonshine have a 70 L at present but want to go bigger and want to try different methods with non reflux and reflux and it is difficult and costly to try and have a still shipped from USA to South Africa. Off 13 gals mash, I normally get 1 1/2 gals of 165-180 proof in 4 hours. Too low or high of temps will pose inefficiencies and/or problems that are well documented all over the forum (in a reflux column). This provides a clue about the origin of life on earth.[7]. All the coolingwater flows through the reflux condenser, and 100% reflux occurs. Neither the pot nor the fractionating still has this capability, because all the vapor arriving at the top is removed. by StillerBoy » Mon Aug 03, 2020 11:09 am, Powered by phpBB® Forum Software © phpBB Limited. Condenser cooling water temperature. The hottest tray is at the bottom of the column and the coolest tray is at the top. The separation can be enhanced with the addition of more trays (to a practical limitation of heat, flow, etc.). But a hotplate can be difficult to fine tune, since it reacts very slowly, better use an internal element. will this be ok? also to reduce water wastage (and cost) I would like to run to my condenser cooling water from in a closed loop, i.e charge a large bucket of water and pump off this and reject to it. The liquid feed mixture to be distilled is placed into the round-bottomed flask along with a few anti-bumping granules, and the fractionating column is fitted into the top. The reaction vessel is heated in order to boil the reaction mixture; vapours produced from the mixture are condensed by the condenser, and return to the vessel through gravity. The vapor flowsupward through the elbow, and the reflux runs back down it past a sampling point. I like to make 3 runs then cut it with the purest water I can get. As many solvents used are flammable, direct heating with a Bunsen burner is not generally suitable, and alternatives such as a water bath, oil bath, sand bath, electric hot plate or heating mantle are employed.[6]. By controlling the temperature of the condenser, often called a dephlegmator, a reflux still may be used to ensure that higher boiling point components are returned to the flask while lighter elements are passed out to a secondary condenser. However, this is only partially true. Conversely, for a given desired separation, the more reflux is provided, the fewer theoretical plates are required. The two thermometers read different temperatures during the run, but they are also measuring two different things. Hope that helps Gilbert. A concentrated solution of ammonium cyanide, refluxed for few days, yields adenine, a component of DNA. Knowing when to start collecting moonshine from your still and when to finish is very important. There are three key places on your still where you should monitor the temperature - the pot boiler, the top of the column, and the condenser coil. For high quality neutral spirits (such as vodka), or post distillation flavored spirits (gin, absinthe), a process of multiple distillations or charcoal filtering may be applied to obtain a product lacking in any suggestion of its original source material for fermentation. I like to let my column balance out in full reflux mode for about 10 min before I start collecting. Off 13 gals mash, I normally get 1 1/2 gals of 165-180 proof in 4 hours. by Nykter » Tue Feb 05, 2008 10:47 pm, Post i used to use a preassure cooker but this is a whole new level of distilling for me. So whats the difference between a pot still and a reflux still? When distilling however this is not the case because the Ethanol in the wash is diluted by other products mainly water. All of these difficulties: the delivery rate, the composition, and with thetemperature of the product, are neatly overcome by the other two types of still head. hi guys hope all go well. Choosing the type of condenser is simple compared to the question of how to control reflux andwithdraw the product. do some research you guys. We prefer to install a temperature probe in the boiler, at the very least. For continuous distillation, the feed mixture enters in the middle of the column. by Nykter » Mon Feb 04, 2008 9:40 pm, Post by Fiddler » Wed Feb 06, 2008 9:51 am, Post Reflux is a technique involving the condensation of vapors and the return of this condensate to the system from which it originated. Reflux is prevented from passing back down the central tube by the top cap and collects in a small reservoir. Here are some boiling points of common products contained in your mash in Celsius and Fahrenheit. I think this bears to be said again: a reflux still requires steady EVEN heat. Why? I like having one in both locations as it makes the distilling a lot easier. my ambient tap water temperature runs at 70-90oc (depending on season). As more water flows through tap B, less water flows through the reflux condenser, and vapor begins to pass by without being condensed and returned to the column as reflux. Did you like this article? I use a hot plate but am unsure about how hot it should be. With a reflux still, you need to balance the hot vapors travelling up the still with the reflux liquid travelling down. As far as making good product goes, we still think the most reliable method is to adjust heat based on the amount of product coming out of the still. hope to hear from ur guys, great site!! Well the answer has a lot to do with the chart above. I also want to start – build myself a reflux but not finished yet. However, feel free to leave a comment or respond to comments made by others! I have read on the novice distillers page, the directions of running a reflux still. Maybe one for the coolant. Making Moonshine: Still Temperature. Once vapor begins to form in the pot and it migrates up the column, the vapor temperature probe at the top of the column (if you have one installed there) will rise from ambient temperature to 175 in a matter of a minute. Wat temperature must my stil pot run to produce best alcol. It is also used in chemistry to supply energy to reactions over a long period of time. have a fire extinquisher within 10 ft of the still. Inside the column, the downflowing reflux liquid provides cooling and condensation of the upflowing vapors thereby increasing the efficiency of the distillation column. I've read that during initial heat-up of your compound still, you want to keep the product valve closed until you reach a state of equilibrium. You can get this by using a small water pressure regulator or by making a small header tank.Also, the piping for the cooling water has to be laid out carefully to prevent airlocks from forming. Though it doesn't really state what is a good temperature to shoot for when condensing. Did you catch that? It is also used in chemistry to supply energy to reactions over a long period of time. 2” elbow 180 degree x1 We don't answer questions about recipes, procedures, etc. does anybody have a good rule of thumb for condenser cooling water temperature? have a question? Putting older posts here. The Story Behind the Build. Fig. If you've read anything about distilling you might have come across information stating that the boiling temperature of ethanol is 174 degrees Fahrenheit. Divide the vapor into two flows by managing the amount of cooling in thereflux condenser.• Vapor management. Excerpt from "The Compleat Distiller" pg 55-57. Temperature is mostly helpful determining when to seal the still, to know when it's about to start producing, and to know when it's about done producing. It's been explained already in better detail that I can provide. 3/16" will give you very efficient heat exchange. Pot Still vs Reflux Still Which Is Best For You? by HookLine » Tue Feb 05, 2008 9:15 pm, Post Tri Clover Ferrules, Clamps, Gaskets & Thermometers. The temperature of the productcan also be quite high, and since hot, concentrated ethanol has many similarities to hot gasoline, youshould treat it with caution! Im using a colum, a beer leg with a Colum…I put 10 gallons of nice wash …I use a Turkey Fryer to heat with …It very hard to keep It In the Good 170.. to 19o range….. Please note, the design of our website does not allow us to respond directly to blog comments. The temp will have to be much higher than that before you see alcohol coming out of the still. If your proof is super low at the beginning of a run, you either have very low starting alcohol, or your running the still too hot.

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