What temperature should I run my reflux still?
If, for example, 90°C / 194°F is the optimal head temperature for your reflux still column to collect alcohol, if the temperature increases during the distillation, the distiller can increase the reflux ratio and thereby increase the amount of ABV being sent over to the product condenser.
What temperature do you run a still?
Distilling alcohol uses high temperatures – generally around 200 degrees Fahrenheit. High temperatures mean opportunities for accidents, so make sure that everyone who is in your distilling environment is aware of how hot your equipment will get.
Do I need to make cuts with a reflux still?
A more complex still with a chamber called the ‘reflux’ condenser, where steam is filtered and some of the unwanted elements are returned to the boiling vessel. This type of still strips all flavours out to produce a pure plain spirit. You don’t need to make ‘cuts’ on this type of still (only discarding the foreshots).
When should you stop your still?
When to Stop Distilling Experienced moonshiners generally run their stills until the alcohol from the wash has reduced to somewhere around 10-20 proof. It is not worth the time and energy to distill further to separate the little remaining alcohol from the water.
What do Raschig rings do?
Raschig Rings are a porous material (ceramic) which prevents the column from choking, or preventing vapor to rise. This way, you don’t have to worry about cramming the copper too tight. As a result, Raschig Rings can allow you to generate a higher purity distillate than the copper mesh can.
How to manage the performance of a reflux column?
Understanding and managing a reflux still column is just one of the basic skills needed to operate distillery equipment. Balancing the temperature and alcohol by volume (ABV) is important when managing the performance of the reflux column still. Adjusting the reflux temperature can control the ABV, making it increase or decrease.
Do you need a thermometer for a reflux column?
Collecting correct temperatures is an important factor in estimating the ABV during the run. You will need a thermometer at the top of the vapor path, after the dephlegmator (reflux column still condenser), and a thermometer to measure the liquid mixture temperatures in your kettle.
What’s the temperature of moonshine in reflux mode?
Fluctuating temperatures can be a common problem when you’re distilling in reflux mode, but it can be relatively easy to solve in most cases. Say you’re running your moonshine still in reflux mode, and the temperature gets up to around 172°, then drops to 144°, climbs back to 170°,…
How to calculate the ABV of a reflux still?
To run more efficiently and precisely, distillers can formulate an ABV rough estimate throughout the run using the different temperatures available. A vapor-liquid equilibrium graph is helpful to estimate the ABV in the reflux still column. Collecting correct temperatures is an important factor in estimating the ABV during the run.