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PeteB last won the day on November 5 2019

PeteB had the most liked content!

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About PeteB

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    Tasmania, Australia
  • Interests
    Distilling, plough to bottle. Farmer.
    Professional Sand and Ice Sculptor,
    repairing water mills
    Making biodiesel

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  1. I have a continuous stripping still, input flow rate controlled by maintaining a constant input temperature. Beer or wine feed is heated by the condenser which is a counter-flow tube in tube, with some heat also from the stillage overflow. The slower the input flow the hotter the feed is when it enters the column. A gate valve allows the bulk of the feed then a simple PID opens and closes a small bypass valve to keep feed temperature constant. KIS
  2. Way back when your still was built the builders probably didn't know copper contact with distillate vapour is very important to remove undesirable compounds, mainly sulphur. As mentioned above it might have been done to prevent erosion of the copper. Erosion of copper in a still shows the copper is working for you. I suggest you try to remove the tin from anywhere in the vapour path. In the pot it won't matter if left.
  3. I am no expert on stills with column and plates but I would think a 12 inch diameter on a 1,000 litre pot is out of balance, too wide, but I could be wrong. Just putting it out there for comment by others. When you say "getting expensive running 700 litres of wash" are you talking about the cost of the wash or cost of running the boiler. If it is the wash you are concerned about just pour the condensate back into the pot to run for your next test. I can't help on the cost of running the boiler unless you could convert it to run on used motor oil or fryer oil (as I do)
  4. Definitely pushing down
  5. I obviously don't know what type of solder was used, I hope it was not lead based. I was advised by a stillmaker 10 years ago not to use "silver solder" (a common one in Australia is 2% silver) because it corrodes in a still. I Copper TIG welded it. I found a crack in the base several years later but had no TIG gas so fixed it with silver solder. After several weeks it leaked again and I discovered that silver solder won't last especially on the base where heat is applied. I estimate it would have taken only 4 weeks to corrode through 1 mm of silver solder. It lasts much longer where there is no applied heat. Another interesting observation is the pitting in the copper of your column, especially in the second photo. That is caused by sulphur reacting to produce copper sulphate, that is a good thing but it is a good reason to have stills built from thicker copper or they won't last.
  6. OK, lets call the flock "clusters" not "crystals". My observation is that after a period of time these clusters can be broken up by vigorous shaking and they disappear for some time. Eventually a small amount of fine sediment settles on the bottom of the bottle. If shaking pushed some of these compounds back into solution I would have thought the "clusters" could re-form. I would be very interested if someone has access to an ultra sonic device to test if this type of vibration could break the clusters down so fine that they would not be visible.
  7. I have always thought flock was a crystalline structure. Can't remember if I heard it as fact. If it is crystalline then it would naturally take time to form at ambient temperature. At lower temperatures a solution holds less dissolved solids which would speed up crystal formation, hence chill filtration works. Freshly diluted whisky has not had time to grow large crystals and much of the compounds are still in solution while " bottling, to packaging, to palletizing, delivery, forklifts, etc" . Flock would form in the following weeks as it sits on a shelf.
  8. I did hear ( not sure how reliable) that some of the bigger guys use ultrasonic to break up the flock and apparently I'd does not re-form. I have noticed that vigorous shaking makes it disappear but it eventually re-appears but not as obvious.
  9. If you are exporting whisky to China make sure there is no flock. A friend has a shipment held up at the moment because their rules say the product must have no solids. ( On 7/31/2018 at 8:56 AM, bluestar said: Yes, this is flocc of oligosaccharides from barrel aging. Generally, it depends on the type of barrel and size.................) I occasionally get flock in some products that are not barrel aged even at 50%abv
  10. Sullivans Cove whisky from Tasmania has won world's best single malt several times. Look at this video to see how they are now dealing with it. https://sullivanscove.com/journal/flocking-and-filtration/
  11. I used an industrial vacuum cleaner to remove dust from the outlet that would have otherwise drifted into the surrounds It had some type of filter shaker that operated when the filters started to block
  12. Hellyer's Road, a large Tasmanian Distillery / milk processor makes a cream liqueur, they had to do a lot of trials with different techniques to prevent the cream separating out after a period of time, they almost gave up.
  13. I have edited my comment, wrote it in a rush without thinking through. Was sitting on a plane being told to switch to flight mode.
  14. This was discussed on this forum several years ago and if I remember correctly the opinion was the proof in the tank at the end of the hearts. EDIT please ignore "which is the proof that goes into the barrel."
  15. Roller pressure applied by belt tension only, no opposing roller. Too much pressure would push too much solids through filter belt. Most belt presses have belt running between pairs of press rollers and as you say the pressure increases with each set.
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