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Muschiana

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About Muschiana

  • Rank
    Newbie

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  • Gender
    Male
  • Location
    Michigan
  • Interests
    Distilling
    Putting tasty things from Michigan into a bottle.
  1. 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?
  2. Getting < 190 off Still, Having Issues.

    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.
  3. Getting < 190 off Still, Having Issues.

    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.
  4. Getting < 190 off Still, Having Issues.

    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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