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About Muschiana

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    Putting tasty things from Michigan into a bottle.

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  1. Thank you for the input! We are aware of the result of using a copper condenser with both fruit washes and gin, however the condenser cannot be changed at the moment. We ended up "salting" out the acid via addition of calcium carbonate which in turn removed much of the already present copper salts. Given that changing our current set-up is more invasive than altering pH, my question still remains unanswered in that we need to adjust pH at some point to reduce acidity and thus production of copper salts and the pass through of volatile acids but are unsure if this should happen before our initial stripping run or after .
  2. I was recently reading a different post from a few years back and hoped to get some info on this. A large batch of pear cider sorta feel into our lap recently (Aprx. 2,000 gal). We planned to take a similar approach to most of our apple brandy runs we have done in the past and do a two run/ strip and finish distillation. The initial pH of the cider when we received it was measured around 3.5. Our stripping runs are tasting great with a decent yield but we have noticed a definite acidity to the distillate itself (pH aprx. 2.9-3) as well as noting a general blueish hue (we have a copper condenser so no surprise there). But due to the high acidity after the stripping runs even, we are thinking of adjusting the pH of the distillate prior to our second/ finishing distillation. Should pH adjustment be happening prior to stripping runs?
  3. It makes sense. The bottom of the second column returns to the kettle currently.. Please correct me if im wrong but it sounds like the general consensus is that we need to add surface area (packing) in order to off set both our column height to diameter ratio, as well as our having a split column with no reflux return from the second to the first.
  4. Correct. we have 18 plates, no bubble caps. The column is split with 7 plates on the first and 11 on the second. The dephs on each are pretty sizable too.
  5. Having the exact same issue. 126 gal kettle, 20ft 18in reflux column with 2 dephs charged at 40-50%. We've tried just about everything. This intrigues me though. Based on what you are saying, our column is way too tall for the given diameter. Is our only option left to start trying packing??
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